Fall 2019
Plated 3 Course Menu


Appetizers (choose 1)

Kale & Apple Salad
With Pancetta, Candied Pecans, & Apple Cider Vinaigrette

Garden Salad
With Mixed Greens, Grape Tomatoes, Israeli Cucumbers & Carrots with Lambrusco Red Wine Vinaigrette

Green Salad
With Sunflower Seed, Radish, Israeli Cucumbers & Green Goddess Dressing

Beet Salad
With Blue Cheese Panna Cotta & Hazelnut Breadcrumbs

Wild Mushroom Ravioli
With Truffle Cream Sauce & Microgreens

Truffle Nicoise Salad
Shrimp, fingerling Potatoes, Nicoise Olives, Asparagus, Haricot Vert, Heirloom Tomatoes, & Spinach with Truffle Vinaigrette

Harvest Soup
With Butternut Squash, Sweet Potato, Carrots, Onion, Apples, & a touch of Butter, Cream & Maple Syrup

Main Course (choose 1)


Braised Short Rib
with Sweet Potato Risotto & Swiss Chard

Filet Mignon
Exotic Mushrooms, White Onion Puree, Baby Potatoes & Charred Broccoli

New England Lamb Chops
With Brown Sugar Balsamic Glaze, Wild Rice Stuffed Acorn Squash
& Roasted Carrots

Seared Duck
With Cauliflower Puree & Sautéed Winter Vegetables

Roasted Airline Chicken Breast
Served with Mushroom Risotto & Broccoli Rabe

Dessert (choose 1) or


Pumpkin Cheesecake
With Gingersnap Crust & Pecan Brown Sugar Bourbon Sauce

Sweet Potato Panna Cotta
With Almond Crumble & Spiced Oranges & Pomegranate Seeds

Carrot Cake
With Cream Cheese Frosting & Drunken Walnut Raisin Sauce

Sticky Toffee Date Cake
With Butterscotch Sauce & Vanilla Ice Cream

Chocolate Bread Pudding
With Mascarpone Whipped Cream & Dark Cherries

Smores Pot De Crème
With Graham Cracker Crumb, Chocolate Custard Filling
& Marshmallow Meringue

Banana Cake
With Caramel Sauce, Fresh Bananas & Almond Crumble




Jaime’s Personal Chef & Catering Services
Other Infomation

I would like to take a moment to thank you for the opportunity to put this proposal together for you. I am dedicated to making this dinner a huge success. I pride myself in wonderful food and good service. I wanted to create a menu that was simple yet amazing while using ingredients that are in peak season. I hope this menu is pleasing to you if not you can press on the menu button and send me an email with any necessary changes. Looking forward to hearing from you soon. Chef Jaime
Meal for 12 on 25 December 2019

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