CHEFS DINNERS

Chef Dinners

Fine Dining in the comfort of your home with an onsite prepared Chef Dinner. Over the course of the evening, one of our experienced Chef’s will prepare a coursed -out meal for you and your guests. Before each course our Chef will engage with the party about each course.  Meeting required for a Chef Dinner, please contact Chef Rick  noshllc@gmail.com

Sample Menus STYLES:

Passed Appetizers:    6:15-7:00         25 pcs. Of ea  ( 1 of ea. Type p.p. )

  • Spring Éclair: Mushrooms ·Wild Chives · Brie Cheese · White Truffle · Aurora Springs Honey $1.75
  • Arancini: Crispy Risotto · Roasted Fennel & Carrot · Pecorino · Anisette  $1.5

 

Dinner:    3 courses         7:15 p.m.

1st. Course: Salad

Roasted Artichoke Heart · Naked Asparagus · Shallot · Local Greens & Sunflower Shoots · Roasted Garlic & Tomato Vin (White Balsamic)

Or

Roasted Chioggia Beets · Fresh Mandarin ·  Brussels Leaves · Pistachio · Roasted Shallot & Honey Vin

 

2nd. Course: Entrée:  Please Select 1 Protien

~ Tea Hills Farm CF Chicken Breast ~  Maple Leaf Farms Duck Breast ~ Daisy Hill Pork Tender

 

Side:  Tortilla Española with Sweet Peas & Leeks ·

Veg: Cauliflower Hash with Golden Raisins &   : TBD After Salad Selection

 

3rd. Course:

Cara Orange & Olive Oil Cake with Chantilly Crème & Muddled Berries

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-Dinner:

1st. Course:

Goat’s Cheese Ravioli · Wild Mushrooms · Wilted Arugula · Porcini Jus

2nd. Course:

Local & Nosh Micro Greens · Bacon Lardon · Spring Cherries · Maytag Bleu · White Balsamic Vinaigrette

3rd. Course:

Mustard Seed Crusted Shrimp · Saffron · Fennel · Young Carrot · Sugar Peas · Italian Summer Truffle

4th. Course:

Grilled & Roasted Black Angus Tenderloin · Potatoes Boulanger · Quick Seared Greens · Confit tomato · RRP & Olive emulsion · Italian Summer Truffle

5th. Course

Mini Dark Chocolate Cardamom Cake · Fresh Berries · Lemon Curd

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Sample Menu 

1st. Course:  Razor Clam

Calamanci Citrus · Light Chilies ·  

Cucumber & Melon

2nd. Course:  Ohio Grains, Vegetables & Greens

Oak Charred Chanterelle Bread · Fresh Black Walnuts · Charred Carrots · Sweet Pea Tendrils  & Corn

Lemon Pickled Radish & Ginger

 

3rd. Course: Mero ( Hawaiian Seabass) or Scallop

Foraged May Apples · Naked Concord Grape · Maitake · Heirloom Beans

Urb Agro Farms Rambo Apple

 

4th. “Bluebird Meadows Farm” Lamb

Cascade Hops · Magic Molly Potatoes · Mustard Seed · Sassafras · Green Smutz

Blackberry Soda

 

5th. Burnt Stonefruit

Local Mixed Stonefruit · Ricotta Cheese · Brown Butter · Black Sea Salt

Sample Menu 3:

Amuse:

Chef’s Choice

Graham Beck Sparkling Brut

 

1st. Course:  Appetizer

Tapioca Pearl Crusted Lobster · Pea Shoot Glass Roll · Mango · Ginger Sorbet

Jules Taylor Sauvignon

 

2nd. Course:  Salad

Sautéed French Breakfast Radish · Blood Orange · Fennel · Feta · Vanilla · Roasted Pecan · Coriander Black Tea Finish

Eagle Glenn Chardonnay

3rd. Course:

Pan-Roasted Quail · Foie Gras · Crisp Bacon · Roasted Cauliflower · Gooseberries & Golden Raisin

Barbaresco

4th. Dessert:

Dark Chocolate · Meyer Lemon

 

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