Personal Chef Services


                                                         Private Party Menu Choices

Passed Hors d’oeuvres


Sesame Noodle Sushi

Tomato & Mozzarella Bruschetta

Goat Cheese & Roasted Pepper Tartlets

Goat Cheese & Arugula Tartlets

Seared Filet of Beef Roulade with Horseradish Cream

Gravlax over Potato Pancakes with Honey Mustard

Caviar & Cucumber Canapé *

Salmon or Tuna Tartare*



 Vegetable Dim Sum with Sweet & Sour Orange Marmalade

Assorted Miniature Quiches

Ratatouille Tartlets

Beef Negamaki with Asian Dipping Sauce

Chicken A mid Mushroom Potsticker

Chicken Sate with Spicy Peanut Sauce

Chicken & Jack Cheese Quesadilla

Foccacia with Plum Tomatoes & Mozzarella

Or Pesto A Goat Cheese

Cheese or Meat Empanadas

Seared Foie Gras with Carmelized Onions*

Spinach & Shiitake Beggar's Purse

Wild Mushroom Toast

Crab & Salmon Cakes with Armagnac Remoulade*

Moroccan Glazed Shrimp over Cornbread*

Bacon Wrapped Shrimp*

Duck & Chanterelles in Vol au vent*

Spring Rolls---Lobster, Shrimp or Mushroom *

Shrimp or Lobster Fritters*

Vegetable Dim Sum with Sweet & Sour Orange Marmalade

Assorted Miniature Quiches

Ratatouille Tartlets

Beef Negamaki with Asian


 Displayed Hors d'oeuvres


With Yogurt Dip & Hummus


Fresh Fruit Display


Cheese Board

With Assorted Crackers


Cold Antipasto

Assorted Olives & Pepperoncini, Sliced Prosciutto, Fresh Melon, Roasted Peppers, Fresh

Mozzarella & Tomatoes, Grilled Vegetables drizzled with Roasted Garlic Oil

Assorted Salami & Cheese. Caponata and Foccacia


Caviar & Vodka Display

Choice of Beluga, Osseira or Sevruga Caviars served with Frozen Assorted Vodkas

(You must Supply Vodka Selection 24 hours Prior to Event)


Raw Bar

Freshly Shucked to Order Oysters on the half shell Clams on the half shell & Shrimp, Served over ice with Mignonette, Cocktail Sauce & Lemon



Served with Tortilla Chips & Salsa


Mediterranean Station

Skewered Chicken, Beef or Lamb,

Skewered Shrimp, Hummus and Pita Bread,

Tabouleh, Vegetable Couscous


Carving Station

Choice of the following:

Prime Rib, Sirloin of Beef, Filet of Beef, Marinated Flank Steak

Honey Glazed Ham, Roast Breast of Turkey, Loin of Pork

All served with appropriate accompaniments


Sushi Station

Fresh Tuna, Salmon and assorted Sushi rolls, California rolls. Spicy tuna rolls, avocado rolls and other favorites served with picked ginger, wasabi, and soy.

 Appetizer Ideas

(Sit-Down Dinners)

Grilled Portobello Mushroom and Tiny Green Bean Salad 

Wild Mushroom Ravioli, Seasonal Vegetables, mushroom Herb Broth

Mushroom Medley In a brandy cream served in a puff pastry shell

Seared Tuna Tart, Fennel and Citrus Salad

Seared Loin of Tuna Sashimi with Wasabi Vinaigrette and Mixed Mescalun Sprouts

Shrimp & Dill Beggar’s Purse

Jumbo Shrimp Cocktail with Fresh Lemon and Cocktail Sauce

Grilled Applewood Smoked Bacon Wrapped Shrimp with frisee & shallot butter sauce 

Asparagus &Wild Mushroom Salad

Asparagus and Sweet Pea Risotto with shaved parmesan and tomato fondue.

King Salmon & Crabmeat Cakes with Remoulade & Cole Slaw

Baked Crab Dip Seasoned with old bay & served with toasted baguette husks.

Lobster & White Bean Salad

Lobster Fritters with Lemon Chipolte Aioli 

Bay Scallop and Green Onion Crepe with a Shiitake Cream Sauce

Seared Fois Gras with Sweet and Sour Shallots, Carmelized Apples and Port Syrup

Crisp Duck Leg Confit Salad with Asian Vegetables and Ginger Soy Dressing

Sliced Proscuitto and Port Marinated Melon with Shaved Parmesan.

Steamed Prince Edward Island Mussels with butter, wine and garlic broth.




Pennsylvania Country Salad

Wedges of Endive, Butter Crunch, Frisee, Iceberg, & Romaine Lettuce with Bleu Cheese, Pistachios, Grapes, Roasted Beets and a Strawberry Balsamic Vinaigrette

 Country Salad

Frisee, Radicchio with Pancetta Parmesan, Balsamic Vinaigrette 

Traditional Caesar Salad 

Mixed Green Salad with Roasted Beet salad

Cherry Tomatoes Walnuts, Goat Cheese and Dijon Vinaigrette

Woodsman's Greens

with Pancetta, Croutons, Pears, Shaved Parmesan and Warm Balsamic Dressing.

Fresh Mozzarella and Tomato Salad,

with Basil and Balsamic Syrup

Baby Field Greens and  Dried Cherries Salad

withToasted Sunflower Seeds, Tomato, Bleu Cheese and Balsamic Vinaigrette

Roasted Beet and Endive Salad

With Warm Goat Cheese & Champagne Vinaigrette

Chopped Salad

Greens, Tomato, Roasted Peppers, Red & Yellow Peppers, Red Onion Cucumber, carrots, Celery, Queen Olives, Artichokes Hearts, Parmesan, and Mozzarella Cheese in a Honey Balsamic Vinaigrette

















Main Course Ideas

(Sit Down Dinners)


Grilled Prime Aged Steak

with Wild Mushrooms Potato Hash and Wilted Greens


Grilled NY Strip Steak

with wild mushroom ragout on a bed of roasted garlic mashed potatoes


Seared Pepper Crusted Filet of Beef

with wild mushroom risotto, asparagus, and green peppercorn sauce.


Filet of Beef

With potato turnip gratin, red wine sauce


Grilled Veal Chop

with Spring Vegetable Tart, Roesti Potato in a Roasted Garlic Dijon Sauce


Veal Milanese

Atop an arugula, red onion & roma tomato salad & with extra virgin olive oil and fresh lemon


Grilled Rack of Lamb

with Crisp Potato Ravioli, Grilled Vegetable Stack, and Lamb Glace


Herb Crusted Rack of Lamb

With wild mushroom potato hash, grilled asparagus and rosemary-dijon demi glace


Rack of Lamb

with ratatouille, red bliss potatoes, and rosemary sauce


Medallions of Venison

with sweet potato puree, cranberry relish and celery sauce




Pan Seared Breast of Duckling

With sweet potato pudding, caramelized endive & dried cherry-green peppercorn sauce


Tangerine Glaze Long Island Duckling

with Sweet Potato Pudding and Spicy Mustard Greens


Roast Chicken

with whipped potatoes, & wild mushroom sauce


Mustard Glazed Chicken

with whipped parsnips, baby vegetables and roast shallot sauce


Vidalia Onion Crusted Pan Seared Chicken

With, roasted garlic mashed potatoes, grilled green onion & roasted shallots sauce


Oven Roasted Chicken

with roasted garlic mashed potatoes, asparagus and lemon rosemary sauce.




Grilled Jumbo Shrimp

served with herbed rice & stuffed baked tomato and lemon sauce


Pan Roasted Chilean Sea Bass

 with saffron risotto, grilled tomato, tomato fondue and shaved parmesan


Pan Roasted Stripped Bass

with steamed spinach, sundried tomato polenta, spinach and basil.


Grilled Striped Bass

over escarole & shiitake mushrooms chive roesti potato & thyme demi glace


Pan Seared Halibut

With steamed spinach, tomato & basil polenta cake and sundried tomato vinaigrette


Steamed Halibut

with stir fry vegetables and soy lime dressing


Pan Seared or Grilled North Atlantic Salmon: 

with steamed basmati rice & sherried crabmeat cream sauce

 with summer squash and oven roasted red bliss potatoes with leek greens.

 with lemon butter, provencale vegetable tart, & roasted red bliss potatoes

 lemon and olive vinaigrette, spaghetti squash, skewered vegetables

 asparagus, sweet corn, chanterelles and spinach with red pepper sauce

  with Sautéed Escarole, Crisp Basil Gnocchi and Roasted Pepper Sauce


Seared Yellow Fin Tuna

with sticky rice cake, Asian vegetables and soy, lime vinaigrette.

Roasted Cod

with eggplant fondue, roasted peppers & balsamic vinaigrette


Seared Red Snapper

with Steamed Manilla Clams, Broth, Fresh Basil And Crisp Shoestring Potatoes


Coquille St. Jacques

Bay Scallops in a Mushroom Cream with Duchess Potato


Shellfish Stew

Red Snapper, Clams, Mussels, Shrimp and Scallops with Angel Hair Pasta in a Tomato Saffron Broth and Garlic Crouton




Port Poached Pear
with vanilla ice cream, port syrup, and fresh whipped cream

Keylime Tart
with gingersnap crust,fresh wphipped cream & raspberry sauce

Banana & Chocolate Chip Bread Pudding
with made with soft challah bread and topped with fresh whipped cream and caramel sauce

Godiva Cappuccino Liquor Tiramisu
layers of liquor soaked lady fingers and sweet marscapone cream, with creme anlaise and chocolate sauce

Assorted Flavors
Served with your choice of sauce and garnished with fresh berries.

Warm Granny Smith Apple Cobbleer
topped with cinnamon ice cream

Apple Strudel
with crème anglaise and fresh strawberries.

with a vanilla crème anglaise and seasonal berries.

Classic Crème Brulee
rich vanilla bean custard baked and topped with  caramelized brittle layer of sugar

White and Dark Chocolate Mousse Terrine  with chocolate and raspberry sauces, fresh whipped cream, and butterfly tulip cookie

Courting Swans 
vanilla bean ice cream filled swan cream puff shells with chocolate sauce & whipped cream

Chocolate Fondue
warm chocolate fondue served with pound cake, cookies, strawberry & banana

Bananas Foster
sautéed bananas in brown sugar Meyer’s dark rum sauce, over vanilla bean ice cream with whipped cream and puff pastry

Choose from Frangelica, dark chocolate, wild berry, strawberry, white chocolate, hazelnut and your choice of sauce

Chocolate Mousse Cake
with fresh raspberries,, dark chocolate, and mixed berry puree

Chocolate Smores Tart
with chocolate ganache, grahm crust, and wild toasted Swiss Meragne

Fresh Fruit Tart
With a raspberry coulis.

Flourless Chocolate Torte
Served with a trio of fruit sauces and fresh whipped cream

Chocolate Decadence
topped with vanilla ice cream and chocolate sauce



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