Private Chef Jason Mayer – Table at Home

~ 4 course Dinner ~

4 course menu

Soup or Salad Choose 1

Roasted Butternut Squash Soup
Toasted Sunflower Seeds, Chorizo Oil, Greek Yogurt, Fall Spices

Avgolemono Soup
Lemony Chicken Soup Thickened With Eggs

Wedge Salad
Blue Cheese Dressing, Double Smoked Bacon, Roasted Tomatoes, Pickled Red Onions and Iceberg Lettuce

Roasted Beet and Chevre
Candy Striped Beets, Roasted Carrots, Arugula, Candied Walnuts, Goat Cheese Fritter, Aged Balsamic

Lettuce Cups
Grilled Sirloin, Sesame Avocado Guacamole, Pickled Carrots, Butter Lettuce, Sweet Hoisin

Fresh Mozzarella
Aged Balsamic, Confit Tomato Petals, Lots of Fresh Herbs, Extra Virgin Olive Oil, Truffle Salt

Kale Caesar Salad
Candied Cashews, Garlic Bread Lemon Croutons, Parmigiano Reggiano

First Choose 1

French Onion Brisket Dumplings
Braised Beef Brisket, Caramelized Onion, Smoked Cabbage, Cognac Beef Demi

Shrimp Saganaki
Spicy Shrimp, Roasted Tomato, Feta, Garlic, White Wine, Parsley

Salmon rillettes
Butter Poached Salmon Spread, Tomato Confit, Crispy Capers, Fine Herbs, Brioche Toast

Zucchini Fritters
Mint Yogurt Dip, Goat Cheese, Lemon, Herbs

Arincini
Fried Risotto Bites, Mushroom, Herbs, Mozzarella Cheese

Shrimp and Grits
Creamy Corn Grits, Fennel Confit, Shrimp, Spanish Chorizo, Lobster Butter Reduction

Seared Tuna Crudo Salad
Bluefin Tuna Sushi Grade Fennel Dusted, Roasted Calabria Chilis, Braised Artichokes, Olives, Aged Balsamic, White Truffle Oil, Extra Virgin Olive Oil

Smoked Whitefish Dip
Creamy Whitefish Dip, Greek Yogurt, Pickled Onion, Capers, Cucumber, Toasted Pita

Smoked Salmon Criques
Smoked Salmon, Crispy Potato Pancakes, Lemon Herb Creme Fraiche, Pickled Shallots

Tuna Nicoise
Sushi Grade Rare Tuna, Soft Cooked Egg, Olive Oil Poached New Potato, Haricots Verts, Tomato Petals, Butter Lettuce

Duck Confit Spring Roll
Slow Cooked Duck, Jicama Relish, Mint, Plum Sauce

Braised Beef Short Rib Fettuccine
Beef Broth Port Wine Tomato Sauce

Fresh Agnolotti
Fresh Ricotta Cheese, Fine Herbs, Crispy Pancetta, Beurre Sauce, Tomato Ragout

Zucchini Keftedes
Zucchini Fritters, Tzatziki, Fetta, Lemon, Herbs

Corn and Bacon Tart
Pie Dough Crust, Sweet Corn, Caramelized Onion, Egg, Bacon Lardons

Spicy Sausage Croquettes
Fennel Sausage, Broccoli Rabbe, Parmesan Cream Bechamel

Entree Choose 1

Fall Harvest
Roasted Acorn Squash, Honeynut Squash, Kale, Sweet Potatoes, Ginger Chili Oil Brussel Sprouts, Sunflower Seeds, Chestnuts

Surf and Turf
Filet Mignon, Crab Cake Sauteed Spinach, Crispy Shallots, Lemon Roasted Potatoes

Surf and Turf
FIlet Mignon and Butter Poached Lobster, Risotto, Baby Carrots

Seared Bronzino
Creamy Lentils, Bacon Lardons, Mustard Greens

Seared Branzino
Romana Braised Artichokes, Roasted Tomatoes, Fennel Confit, Warm Farro Herb Salad, Basil Caper Lemon Emulsion

Simple Chicken Under a Brick
Belle and Evans Chicken Breast, Crispy Skin, Pan Jus Sauce, Roasted Tomato, Garlic, Shallots, Lemon Rosemary Potatoes

Salmon
Seared Spice Crusted Salmon, Lemon Quinoa Salad, String Beans Pumpkin Seed Romesco Sauce

Filet Mignon
Port Wine Demi Glace, Crispy Onions, Purple Cauliflower Salad, Cauliflower Puree

Shrimp and Grits
Creamy Corn Grits, Fennel Confit, Shrimp, Spanish Chorizo, Lobster Butter

Roasted Salmon Salad
Hollandaise, Poached Egg, Haricot Vert, Tomato Confit, Wilted Spinach, Mashed Potato

Braised Beef ShortRib
Tender Beef Shortrib, Red Wine Reduction, Natural Au Jus, Crispy Onions, Mashed Potato, Sauteed Spinach

Ribeye Steaks
Pan Seared Butter Basted, Herbs, Garlic, Shallots, Creamed Spinach, Mashed Potato

Dessert menu Choose 1

French Macaroons with Raspberry Puree
Toasted Coconut Brownie with Coconut Whipped Cream
Tiramisu, Coffee Liqueur, Mascarpone, and Lady Fingers
Black Cherry Tart with Fresh Cheese
Beignets, Plum Butter, Fresh Sour Cream
Molten Chocolate Cake
Ny Cheesecake

Other Infomation

Hi Jon,

Thank you for considering me for this special occasion. I wrote this menu specifically for you with dishes that I have cooked and loved in the past. Everything can be modified to your taste. Please message me with any questions or changes.
I am new to Table at Home and would like to build up my reviews. I am giving you a great discount for the quality of ingredients and time I am going to put into the details of this dinner.

Best,

Jason

Meal for on 01 January 1970