We offer an extensive selection of menu items. The Standard service includes a regular beef dish, 2 chicken/pork dishes, 1 pasta and 1 vegetarian dish. Clients can select fresh fish or seafood, veal, lamb or premium beef dishes with an upgrade to the Gourmet service.
There are many benefits to having a personal chef service and when it comes to your meals, one of the greatest benefits is the ability to customize and personalize your selections. If there is a vegetarian meal that you would like to try with the addition of some meat, we can do it. If you like the sound of Grand Marnier Orange Pork Chops, but would prefer it to be boneless, skinless chicken breasts, we can do it. If you prefer whole grain products over refined white products, we can accommodate that. We have over 200 menu items for you to select from, and so many of those can be modified, your choices are endless.
Some of our recent client menus:
Standard services
- Maple Mustard Pork Tenderloin with Roasted Garlic Rosemary New Potatoes and fresh steamed Asparagus
- Artichoke & Goat Cheese Stuffed Chicken with a fresh Mixed Greens Salad
- Red Wine Marinated London Broil with Vegetable Couscous
- Confetti Vegetable Curry with Brown Basmati Rice
- Orzo Chicken Asiago
- Country French Baked Chicken with Roasted Potatoes, Carrots and fresh steamed Broccoli
- Polynesian Chicken with Brown Rice
- Chicken Manicotti with a Basil Tomato Cream Sauce
- Salisbury Steak with Mushrooms & Madeira over Egg Noodles
- Orzo & Portobello Mushroom Casserole
Gourmet Services
- Salmon with Orange, Onion & Tomato Relish served with Lentil Salad with Tomatoes & Dill
- Navajo Tacos with a fresh Green Salad
- Mushroom Spinach Crepes with Carrot Couscous with Green Onions
- Tex Mex Barley Bake
- Turkey Lasagna
- Filet Medallions with Port Wine Mushroom Sauce with Garlic Mashed Potatoes and Seasonal Vegetables
- Cheese Stuffed Shells with Sun-Dried Tomato and Basil Cream Sauce
- Spinach and Sausage-stuffed Manicotti
- Southwest Turkey Chili
- Moroccan Lemon Chicken with Couscous
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