© 2007 Chef Tony Macaroni. Proudly Created By Double Play Entertainment LLC.

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PRIVATE CHEF MENU PACKAGES
 

$50pp Package

 

CHOICE OF SOUP
Creamy Tomato Basil
Cauliflower & Potato with Cilantro
Cream of Broccoli with White Wine
Roasted Pumpkin & Apple

 

CHOICE OF SALAD
Tomato Salad with Corn & Fresh Basil
Spinach with Roasted Beets & Goat Cheese
Field Greens with Chickpeas & Carrots
Cucumber, Tomato, & Balsamic
CHOICE OF FIRST COURSE
Asparagus Risotto
Wild Rice Pilaf
Steamed Jasmine Rice with Lemon & Basil
Pappardelle with Sweet Peas in White Wine Broth with Shaved Parmigiano Reggiano
Penne ala Vodka
Creamy Fettuccini with Asparagus

 

CHOICE OF MAIN COURSE
Braised Chicken with Mustard, White Wine, and Fennel
Half Roasted Chicken with Tarragon Mustard Sauce
Wild Mushroom and White Wine Braised Chicken
Chicken Milanese with Tomato and Lemon Sauce
Chicken and Chorizo with Avocado Crème 
Roasted Chicken with Maple-Mustard Sauce
CHOICE OF VEGETABLE
Grilled Summer Vegetables with Lemon-Garlic Drizzle
Creamy Cauliflower Puree
Balsamic Marinated Beets
Green Beans with Onion Confit

 

$75pp Package

 

CHOICE OF SOUP
Italian Wedding
Crème Carrot-Ginger
Butternut Squash with Brown Butter & Sage
Sweet Potato, Kale, & Ginger

 

CHOICE OF SALAD
Field Greens with Pears, Balsamic Beets, & Candied Walnuts
Romaine with Mixed Olives, Sun-dried Tomatoes, Feta, & Greek Vinaigrette
Baby Spinach with Raspberries, Candied Walnuts, & Champagne Vinaigrette
Baby Spinach with Roasted Beets, Fried Goat Cheese, & White Balsamic

 

CHOICE OF FIRST COURSE
Wild Mushroom Risotto
Sweet Corn Risotto with Chives and Parmigiano Reggiano
Jasmine Rice with Sweet Peas and Scallions
Lemon & Goat Cheese Ravioli
Linguine with Clam Sauce
Angel Hair with White Wine Chorizo Broth topped with Arugula
 

CHOICE OF MAIN COURSE
Grilled Salmon with Lemon-Caper Butter
Maryland Crab Cakes
Mussels with White Wine, Gorgonzola, & White Beans
Pan Seared Tilapia topped with Tomato, Mango, and Mint Salsa
Herb Grilled Chicken with Wild Mushroom Ragout
Fennel Dusted Chicken with Brown Butter and Capers
Braised Chicken Breast with Mushrooms, Tomatoes, and Prosciutto

 

CHOICE OF VEGETABLE
Grilled Asparagus with Lemon Aioli
Cauliflower Gratin
Roasted Beets with Goat Cheese Crumble
Shaved Brussel Sprouts with Shallots

 

$100pp Package
 

CHOICE OF STARTER
Deviled Eggs with Crispy Prosciutto and Scallions
Mushroom and Goat Cheese Tortas
Quinoa, Kale, and Dried Cranberries Stuffed Mushrooms
Grilled Squash Ribbon & Prosciutto Skewers
CHOICE OF SOUP
Crème Fraiche Butternut Squash & Leek
Tuscan White Bean, Kale, & Farro
Heirloom Bean & Escarole
Silky Beet Soup

 

CHOICE OF SALAD
Arugula, Grilled Pears, Goat Cheese, & Candied Walnuts in Sherry Vinaigrette
Field Greens, Cucumbers, Grilled Corn, Cherry Tomato, & Snap Peas in Balsamic-Shallot Vinaigrette
Watercress and Endive with Roquefort & Pine Nuts in Roasted Garlic Vinaigrette
Spinach, Strawberry, Blueberry, & Gorgonzola in Champagne Vinaigrette
 

CHOICE OF FIRST COURSE
Roasted Butternut Squash & Walnut Risotto
Pomegranate Seeds & Arugula Risotto
Wild Rice with Corn & Leeks
Wild Mushroom, Arugula, & Brie Penne
Ricotta and Asparagus Ravioli with Green Pea Sauce
Whole Wheat Penne with Goat Cheese & Balsamic Beets
 

CHOICE OF MAIN COURSE
Grilled Beef Tenderloin marinated with Shallot-Thyme Sauce
Braised Short Ribs with Chocolate & Rosemary
Grilled Flank Steak with Blue Cheese Butter
Brined Pork Tenderloin with Applesauce
Braised Lamb Shank
Seared Salmon with Pesto Vinaigrette
Slow Roasted Salmon with Tarragon, Fennel, and Citrus
Lemon & Shallot Baked Cod

 

CHOICE OF VEGETABLE SIDE
Garlic Roasted Broccoli
Grilled Asparagus with Fleur de Sel and Garlic Aioli
Rainbow Chard with Raisins and Pine Nuts
Roasted Beets with Fennel and Roasted Garlic

 

CHOICE OF DESSERT
Mixed Fruit with Sugared Sour Cream
Peach & Raspberry Crisp
Fresh Blueberry Tart
Hot Brownies with Vanilla Bean Gelato

$125pp Package

 

CHOICE OF STARTER
Shrimp, Heirloom Tomato, & Cucumber Ceviche
Prosciutto Wrapped Dates
Lamb Meatballs with Tzatziki Sauce
Potato Pancakes topped with Smoked Salmon and Horseradish Crème Fraiche 

 

CHOICE OF SOUP
“RAINBOW SOUP”: Beets, Broccoli, Shiitake, & Quinoa in Miso Broth
Mediterranean Lentil
Swiss Chard, Chickpea, & Tamarind Stew
Mango, Tomato, & Cucumber Gazpacho
 

CHOICE OF SALAD
Arugula, Dates, Toasted Walnuts, & Goat Cheese in Warm Beet Vinaigrette
Field Greens, Fried Capers, Diced Bacon, & Gorgonzola with Roasted Garlic Dressing
Endive Salad with Smoked Trout & Lemon Vinaigrette
Field Greens, Strawberries, Blueberries, Mandarin Oranges, Goat Cheese, & Candied Pecans in Champagne Vinaigrette

 

CHOICE OF FIRST COURSE
Duck Confit & Shiitake Risotto
Wild Rice Pilaf with Roasted Butternut Squash & Cranberries
Farm Stand Cannelloni
Housemade Pear & Goat Cheese Tortellini in Light Cream Sauce
Orrechiette with Heirloom Tomatoes, Fresh Mozzarella, Pancetta, & Basil
Shrimp Scampi with Lemon & Chives

 

CHOICE OF MAIN COURSE
Merlot Braised Short Ribs
Filet Mignon with Cabernet-Horseradish Crème 
Grilled Sirloin Steak topped with Basil-Blue Cheese
Pork Tenderloin with Peach-Jalapeno Jam
Rubbed Pork Chops with Pineapple Salsa
Roasted Rack of Lamb with Cilantro and Mint
Sesame Crusted Tuna with Wasabi Aioli
Chilean Seabass with Fennel-Shallot Confit and Tapenade Sauce
Poached Halibut with Roasted Fennel & Tomatoes
Soft Shell Crabs with Sweet and Sour Cherry Gastrique

 

CHOICE OF VEGETABLE SIDE
Asparagus, Fennel, & Beets with Vergus
Cauliflower & Broccoli Flan with Spinach Béchamel
Swiss Chard with Cranberries and Toasted Almonds
Eggplant and Fried Green Tomatoes with Goat Cheese & Tomato Confit

 

CHOICE OF DESSERT
Almond Cheesecake
Chocolate Chip Cookie Ice Cream Sandwich
Chocolate Soufflé with Raspberry Sauce
Crème Brule

 

$100/person and $125/person packages are available off-premise in private residences for an additional mobilization fee of $300.

We require two weeks (14 days) notice for all private chef dinner reservations.