Sample Menus




Balsamic Dijon-Braised Sea Bass

Fish is seared in olive oil until golden brown. Then finely diced celery, carrots, onion, red bell pepper and minced garlic are added and sautéed. The pan is deglazed with Dijon, white wine and Balsamic vinegar.


Pesto-Crusted Fillet of Salmon

The salmon is coated in pesto on both sides; seared and sautéed with garlic, spinach and white wine.


Poached Halibut in Wild Mushroom Broth

Halibut poached in a wild mushroom broth. Dish is served with an assortment of poached vegetables such as baby carrots, asparagus tips, green beans, fingerling potatoes and mushrooms. The consommé is reduced and served with the dish.


Shrimp Curry with Poppy Seeds and Cashews

Shrimp cooked in a curry made of fresh ginger, sun dried tomatoes, chili flakes, shallots, garlic, coriander, turmeric, light coconut milk and poppy seeds. Dish is garnished with cashews.




Slow Roasted Herb Chicken with Sherry Tarragon Sauce

An assortment of fresh herbs [rosemary, thyme, oregano, sage or tarragon] is mixed with a small amount of butter and olive oil. This mixture in rubbed on the outside of the chicken and under the skin of the breast. One quarter of an onion is placed in the cavity. The chicken is cooked for two hours and turned every 30 minutes starting breast side down.  This allows the chicken to completely brown on all sides with the meat being extremely tender and moist. Fat is removed from the pan and is deglazed with fat free chicken stock. Tarragon is added and the sauce is reduced. A little sherry is added when the sauce reaches the right consistency.


Chicken Cacciatore (Umbria Style)

Chicken is marinated in rosemary, garlic, peppercorns, lemon zest and olive oil. The chicken is then browned in olive oil. Lemon juice, tomato paste and white wine are added and the dish is braised. When the chicken is almost done, calamata olives, capers, minced anchovies and parsley are added to finish the dish.


Chicken-Filled Enchiladas with Salsa Verde (Tangy Tomatillo Sauce)

Enchiladas filled with poached shredded chicken, crema espesa and onion. Dish is topped with homemade Salsa Verde, a traditional Mexican tomatillo-chile sauce, and Mexican cheese (queso fresco, queso anejo).



Spicy Chicken with Chili and Basil Over Rice

A stir fry of chicken breast cut into strips cooked with Thai chili pepper, fish sauce, sweet soy sauce and basil leaves served over steamed rice.




Asian Barbeque Pork Chop

The pork chop in marinated in a mixture of various Chinese sauces, vinegars and herbs. It gives the pork a slight spicy kick with Asian flavors. The pork chop can be grilled, broiled or baked.


Pork Chop with Red Onions and Pears

Sauté pork chop until brown on both sides. Add sliced pears, red onions, red wine vinegar and honey. Braise for a short time in the oven.


Tuscan-Style Pork Roast

Slivers of garlic are inserted in several locations on the roast. It is rubbed with oil and rosemary and roasted.


Pork-Filled Enchiladas with Orange-Red Mole Sauce

Lean boneless pork shoulder is boiled with herbs then defatted and shredded. The enchilada filling is made with the pork, along with potato and onion. Sauce is made from dried chilies anchos, garlic, bread, onion, oregano, cloves, cinnamon, and sugar. Duck can be used instead of pork.



Lamb Chops with Yogurt-Mint Sauce

            Broiled lamb chops served with a fat-free yogurt, cucumber and fresh mint sauce.


Savory Lamb Stew

Boneless lamb cooked with onion, carrot, celery, garlic, tomatoes, green beans, potatoes, rosemary, sage, thyme and lemon zest.


Moroccan-Style Roast Leg of Lamb

Leg of lamb roasted with a marinade of fresh mint, paprika, lemon juice, garlic, cumin and cayenne.




Beef Short Ribs Braised in Red Wine

The ribs are braised in red wine, chicken stock, porcini mushrooms, onions, carrots, tomatoes, garlic, rosemary, and bay leaves. When the ribs are done the sauce is defatted and reduced.



Spicy Beef and Broccoli Stir-Fry

Sliced beef tenderloin marinated in sherry, soy sauce, fresh ginger, garlic, sesame oil and red pepper. The beef is stir-fried with broccoli florets and scallions.


Pot Roast

Boneless beef chuck roast braised in red wine, beef stock and tomatoes with parsley, cloves, bay leaf and thyme. Garlic is inserted and cooked inside the roast. Onions, carrots, potatoes and tomatoes are braised along with the dish.




Veal Chops with Sherry and Lemon Marmalade

Veal chops are seared and then sautéd in a skillet. The veal is served with a reduction sauce of sherry, chicken stock, lemon marmalade and low fat sour cream.


Ossco Buco

Veal shank braised in white wine, beef stock, onion, garlic, tomatoes, dried basil and dried oregano. The dish is garnished with parsley and lemon zest.




Spicy Shrimp Linguini

            Shrimp in a spicy marinara sauce served over linguini.


Fettuccine with Chicken and Broccoli Rabe

Chicken sautéed with broccoli rabe, radicchio, onion, garlic, oregano, and red pepper served over fettuccine.


Bolognese Meat Sauce (Ragu alla Bolognese)

The sauce is made from ground beef, beef stock, pancetta, red wine, onion, carrot, celery, tomato paste and milk. The sauce is simmered for 2 hours and served over pasta.

Chicken Cacciatore

Personal Chef Services
About the Chef
Other Chef
How it works