Sample Menus for Orange County Chef Services
Seeing sample menus is an important part of choosing the right personal chef for you. Options include:
sample BrEAKFAST iTEMS
Almond pancake with Banana Foster topping
Ricotta Pancake with lemon curd and fresh berry compote
French Toast with crème brulee and orange scented syrup fresh strawberries, raspberries or blueberry sauté
Vegetable Scramble with onion, pepper, tomato haricot vert and eggplant topped with parmesan reggiano
Egg Scramble with pancetta, spinach, onion, asparagus and tomato, topped with feta cheese and fresh basil
Breakfast Quesadilla with grilled onion, roasted yukon gold potato, sausage and pepper jack cheese
7 grain muffin topped with grass fed scrambled egg, Nueske bacon and creamy spinach sauce
Crafted parmesan thyme biscuit with AAA sausage gravy, served with creamy scrambled eggs and home fried potato
Breakfast burrito with braised short rib, potato, onion, salsa and pepperjack cheese
Toasted fresh bagel, Norwegian smoked salmon, chive seasoned cream cheese, red onion slivers and petite capers
Homemade granola with roasted apple, Greek yogurt and almond milk
Light and fluffy oats with palm sugar, assorted dried fruits and manuka honey drizzle
Nicest-Melons-I-Can-Find selection
Avocado toast with 3 egg white to one whole egg scramble
Morning green shake with green apple, pear, celery, kale, spinach, fresh ginger and coconut water
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Sample Passed Hors d’ Oeuvres
Polish sausage en Croute
Polenta with chicken, green chilis and pepper jack cheese
Kobe beef empanadas
Radish tacos with Ahi tartare
Coffee crusted beef skewers with red wine chocolate dipping sauce
Belgian endive topped with brie, wildflower honey and toasted marcona almonds
Artichoke, tomato, basil and goat cheese wrapped with grilled eggplant
Purple potatoes filled Ocetra caviar and crème fraiche
Toasted parmesan pita chip topped with hummus, heirloom tomato and basil
Pumpernickel toast with smoked salmon salsa
Rice cracker topped with Asian beef carpaccio
Tortilla cup filled with roasted chicken, sun-dried tomato,basil
Bruschetta topped with sausage, tomato, onion and mozzarella cheese
Wonton cup filled with soy braised duck and orange essence
Phyllo purses with wild mushroom puree
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Sample finger foods
Open-faced sandwich with rosemary chicken salad teardrop tomato & micro greens
Open faced beef sandwich with light mustard sauce, red onion and tomato
Braised short rib empanada
Curried chicken empanada
Petite rosemary scone with smoked turkey and creamy Dijon mustard sauce
Grilled shrimp and Andouille sausage skewers
Osso bucco quesadilla with fire roasted tomato salsa
Petite buccatini mozzarella, basil and cherry tomato skewer
Pan-seared potato cups filled with smoked salmon salsa
Cucumber tower filled with seared ahi tartare
Vegetable crudité served in rock glass with zesty yogurt dressing
Martini glass filled with Asian noodles and large grilled gulf shrimp
Grilled Tenderloin kabob withhomemade steak butter
Jumbo lump crab cakes with citrus slaw and cajun remoulade
Wonton cups filled with curried veg sauté
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SAMPLE Salads
Caprese salad with Heirloom tomato and fresh poached artichoke, marinated mozzarella cheese and olive selection
Salad with grapefruit, orange segments, baby arugula, baby frissee with citrus vinaigrette and balsalmic syrup
Baby frissee with Belgian endive, roasted grapes and hazelnut croquant laced with vanilla bean vinaigrette
Grilled radiccio lettuce with blue cheese fritters, reduced cabernet vinaigrette and heirloom tomatoes
Timbale of beet compote salad mixed with granny smith apple slivers with melon vinaigrette
Grilled Romaine with cilantro Caesar dressing toasted pepitas, parmesan croutons and teardrop tomatoes
Wedge salad with blue cheese cream, Maytag blue cheese crumbles, aged red wine vinaigrette, fresh basil and vine ripe tomatoes
House salad with romaine, endive ,baby watercress, carrot ribbon, tomato , fresh herbs ,avocado and honeyed red wine vinaigrette
Classic Caesar salad with robust dressing, homemade garlic croutons and parmesan reggiano
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Sample Entrées
Roasted organic chicken pulled from bone and served with sherry scented wild mushroom sauce
Medallions of organic chicken crusted lightly with parmesan and bread crumbs served with a light citrus garlic beurre blanc
Grilled marinated breast of Muscovy duck with braised red cabbage and duck fat garlic potatoes
Thyme seasoned roasted rack of lamb with lamb stock reduction, ratatouille and braised artichoke heart
Braised angus short rib with white wine san marzano tomato and rosemary
Seared beef tenderloin with cracked pepper cognac mustard sauce
Grilled New York steak with robust Maitre d’ hotel butter and beef stock reduction
Roasted sea bass en Papillote: sea bass roasted in parchment paper with leek, mushroom and brown rice
Miso marinated sea bass served with sautéed shitake mushrooms black rice and yuzu buerre blanc
Fennel-crusted ahi tuna slow rosted medium rare laced with reduced cabernet win served with herbed olive salad
Seared spiced ahi tuna with ginger vinaigrette, grilled green onion and avocado salsa
Grilled wild salmon filet with fire roasted tomato sauce and intense herb butter
Grilled wild jumbo gulf shrimp with garlicky shrimp butter
Roasted bacon wrapped jumbo gulf shrimp with date glaze and citrus beurre blanc
Jumbo lump crab cake with heirloom tomato, herb cabbage slaw and shaved sweet corn
Grilled marinated portobello mushroom with braised kamut and red wine vinaigrette
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Sample Desserts
Banana cream pie 2.0 with walnut cookie banana mousse, whipped cream chocolate and caramel sauces
Rich gingered double carrot cake with light cream cheese frosting
Citrus tarte with fresh berry compote
Blueberry sauté with Drambuie over vanilla bean ice cream and crisp cookie
Roasted peach and dried cherry strudel with almond mousseline
Molten chocolate cake with dark rum sabayon sauce
Sea salt caramel crème brulee
Pennsylvania dutch rice pudding with scented berries
Gianduja hazelnut chocolate mousse
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Don't see what you like? These are just a small samples of literally thousands of items available from our decades of personal chef, corporate, and catering services. Contact us today for further information, or to plan your own custom menu. >