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

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)


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



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


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:


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


4th. Dessert:

Dark Chocolate · Meyer Lemon


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