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.
 

                         La Carte Fare

               

                  

                    Small Bites & Tapas
Shrimp, Heirloom, and Cucumber Ceviche with Crispy Tortillas
Shrimp with Mango-Ginger Cocktail Sauce 
Grilled Shrimp Skewers with Grated Parmesan and Fresh Cilantro 
Crab Cakes with Grilled Pablano Remoulade Sauce
Mussels with Leeks and Red Vergus Mussels and Chorizo in White Wine Sauce Soy- Ginger 
Marinated Tuna Tartar served with Wonton Crisps and Wasabi Aioli 
Pan Seared Sea Scallops served over Mango and Cucumber Gazpacho 
Pan Seared Sea Scallops with Pesto Vinaigrete 
Pan Seared Sea Scallops with Balsamic-Ginger Reduction
Pan Seared Sea Scallops with Roasted Red Pepper Aioli
Deviled Eggs with Crispy Prosciuto and Scallions
Prosciuto and Goat Cheese wrapped Asparagus Grilled Squash Ribbon and 
Prosciuto Skewers Bacon wrapped Dates 
Grilled Baguete Slices with Parrano Cheese and Fig Jam 
Grilled Flatbread with Salami, Caramelized Onions, Arugula, and Goat Cheese
Grilled Flatbread with Ricota, Arugula, Fennel, and Parmesan with White Truffle Oil
Flatbreads with Cucumber Raita Pesto, Beet, and Arugula Crostini with Goat Cheese and Ginger-Balsamic Reduction
Grilled Pumpernickel Bruscheta with Crisp Apples, Goat Cheese, and Prosciuto 
Baked Brie and Berries with Seduction Crostini 
Wild Mushroom and Brie Bruscheta Spanish Sofrito with Grilled Bread 
Spicy Potato and Pea Samosas with Tamarind Dipping Sauce
 Creamy Mushroom and Cheese Samosas 
Colorado’s Best Beef Samosas with Cilantro Dipping Sauce 
Grilled Pappedew Peppers Stuffed with Goat Cheese 
Tomato Soup with Grilled Havarti on Brioche Stuffed

Mushroom and Goat Cheese Tortas Stuffed Mushrooms with Spinach, Walnuts, and Feta 
Stuffed Mushrooms with Quinoa , Kale and Dried Cranberries topped with Haystack Goat Cheese 
Sausage Stuffed Mushrooms Buffalo and Gorgonzola 
Sliders with Caramelized Onion Ham and Gruyere 
Crepes Lamb Meatballs served with Tzatziki Sauce 
Vietnamese Spiced Chicken in Lettuce wraps 
Chicken Satay with Peanut Sauce 
Edamame Wontons with Sweet Scallion Soy Sauce 
Fresh Vegetable Spring Rolls with Asian Dipping Sauce 
Teriyaki Tofu Satay with Peanut Sauce 
Spanakopita 
Grilled Swedish Meatball Skewers
Farmete Deviled Eggs topped with Crispy Prosciuto and Chives 
Colorado’s Best Beef Meatballs in Onion Gravy 
Potato Latkes topped with Braised Beef Brisket, Cabernet-Horseradish Crème and Hot Pepper 
Potato Latkes topped with Smoked Salmon and Horseradish Crème Fraiche 
Potato Latkes topped with Crème Fraiche Quinoa 
Friters drizzled with Balsamic Reduction Trio of Goat Cheese Spreads – Candied Lemon and Walnut, 
Balsamic-Fig, and Red Pepper Jam served with Flatbread Mediterranean with Olive Tapenade

                        

                             Soup 
Creamy Tomato Soup

Italian Wedding Soup 
Cauliflower and Potato Soup with Cilantro 
Sweet Pea and Leek Soup 
Butternut Squash and Fennel Soup 
Butternut Squash with Brown Butter, Sage and Nutmeg
Crème Fraiche Butternut Squash and Leek Soup with Dill
Thai Coconut and Pumpkin Soup
Split Pea and Sweet Potato Soup
Tuscan White Bean and Farro Soup with Kale 
Heirloom Bean and Escarole Soup 
Sweet Potato, Kale, and Ginger 
Lentil and Sweet Potato Soup
Cream of Asparagus Soup 
Cream of Broccoli with White Wine 
Rainbow Soup (Beets, Broccoli, Shitakes, and Quinoa with Barley Miso Broth)
Silky Beet Soup
Mediterranean Lentil Soup
Hot Yogurt and Fava Bean Soup
Swiss Chard, Chickpea, and Tamarind Stew 
Roasted Pumpkin Soup with Apple 
Crème Creamy Carrot-Ginger Soup 
Sweet Corn Chowder 
Carrot-Ginger 
Mango, Tomato, and Cucumber Gazpacho

 

                              Salad
Arugula with Grilled Peaches, Goat Cheese, and Toasted Pine Nuts Dressed with Sherry Vinaigrette 
Field Greens with Strawberries, Blueberries, Mandarins, Goat Cheese, and Candied Pecans Dressed with Champagne Vinaigrette 
Arugula with Mejool Dates, Toasted Walnuts, and Goat Cheese dressed with Warm Beet Vinaigret
Field Greens with Apples, Walnuts and Stilton Cheese dressed with Lemon-Garlic Vinaigrette
Field Greens with Cucumbers, Grilled Corn, Grape Tomatoes, and Snap Peas Dressed with Balsamic and Shallot Vinaigrette
 Field Greens with Pears, Balsamic Beets, Haystack Sunlight Cheese, and Candied Pecans Dressed with Balsamic-Ginger Reductions
Field Greens with Figs, Fried Capers, Bacon, and Blue Cheese Crumbles Dressed with Roasted Garlic 
Dressing Endive Salad with Smoked Trout and Lemon Vinaigrette 
Frisee Salad with Lardons and Poached Egg dressed with Roasted Garlic-Dijon Vinaigrette 
Watercress and Endive with Roquefort and Walnuts dressed with Roasted Garlic Vinaigrette 
Spinach with Roasted Beets and Goat Cheese Bouchon’s 
Chickpea and Carrot Salad Roasted Beets, Mandarins, Fennel, and Haystack Goat Cheese with Mint Tomato Salad with Corn and Basil Lentils Vinaigrette
Fresh Cucumber and Tomato with Balsamic Reduction Spring Mache Salad with Radishes and Peas 
Spinach Salad with Strawberries, Blueberries, Toasted Walnuts and Gorgonzola 
Field Greens with Artichokes, Olives, Sun-Dried Tomatoes and Feta
Spinach with Roasted Beets and Goat Cheese dressed with White Balsamic Vinaigrette
Summer Salad with Raspberries and Hazelnuts dressed with Champagne Vinaigrette 
Chopped Salad with Fresh Vegetables and Berries Lemon Glazed Berries
                           

                              Macaroni

Farm Stand Cannelloni Butternut Squash, Sage, and Goat 
Cheese Ravioli with Toasted Hazelnuts and Sage-Brown Butter 
Lemon and Goat Cheese Ravioli
Sausage and Ricotta Ravioli with Marinara Sweet Pea Ravioli topped with Roasted Carrots and White Wine Broth
Ricotta and Asparagus Ravioli with Green Pea Sauce
Beef Lasagna 
Roasted Summer Vegetable Lasagna 
Asparagus Cannelloni 
Pappardelle with Sweet Peas with Wine Broth and Shaved Parrano Cheese 
Papperdelle with Summer Vegetables Creamy
Fettuccini with Asparagus 
Herbed Fazzoletti with Asparagus, Tarragon, and Barrata Cheese
Linguine with Clam Sauce 
Angel Hair with Caramelized Garlic, Shallots and Green Peas 
Angel Hair drowned in White Wine and Chorizo Broth and topped with Arugula 
Fresh Roasted Vegetables over Whole Wheat Capellini 
Baked Spinach Ziti 
Whole Wheat Penne with Edamame Pesto, Edamame, Portobellos, and Slow Roasted Tomatoes
Penne with Pistachios, Asparagus and Cream 
Penne with Creamy Goat Cheese and Balsamic Beets
Penne Tuscany
Penne alla Vodka 
Wild Mushrooms and Brie with Penne Toasted Israeli Couscous with Balsamic Beets and Arugula 
Orrechiete with Heirloom Tomatoes, Fresh Mozzarella, and Basil 
Orecchiete with Greens , Mozzarella, and Chickpeas Orzo with Summer Vegetables and Pesto Vinaigrette 
Buttered Tortellini with Sweet Peas and Garlic

 

                              Risotto
Sweet Corn Risotto with Chives and Parrano Cheese 
Wild Mushroom Risotto 
Risotto with Asparagus Roasted Butternut Squash a
Walnut Risotto 
Duck Confit and Shitake Risotto

                              Rice 
Black Beans and Rice Brown Rice with Pomegranate Seeds and Arugula Indian Baked Rice 
Steamed Jasmine with Lemon and Basil 
Jasmine Rice with Sweet Peas and Scallions 
Steamed Jasmine Rice with Thai Herbs
Vegetable Rice Pilaf Rice Pilaf with Spinach and Caramelized Shallots 
Cilantro-Lime Rice 
Coconut-Ginger Rice Wild Rice Pilaf 
Wild Rice with Butternut Squash, Leeks, and Corn 
Wild Rice Pilaf with Roasted Butternut Squash, Cranberries, and Pine Nuts

 

                              Beef 

Merlot Braised Short Ribs over Puree of Cauliflower Sirloin with Mushroom-Madeira Sauce Beer 
Braised Beef with Onions Herbed Filet of Beef with Tomato-Madeira Confit
Filet Mignon with Stoganov Sauce 
Grilled Beef Tenderloin Marinated with Shallot-Thyme Sauce
Beef Tenderloin with Red Wine and Balsamic Reduction
Filet Mignon with Cabernet-Horseradish Crème 
Grilled Rib Eye with Roasted Garlic-Herb Butter Horseradish 
Crusted Beef Tenderloin Rosemary-Pepper Beef Rib Roast with Porcini Jus Bourbon 
Skirt Steak Braised Short Ribs with Chocolate and Rosemary Cabernet
Braised Short Ribs with Gorgonzola Polenta 
Grilled Flank Steak with Blue Cheese Butter 
Boulder Grilled Flank Steak with Balsamic Butter 
Flank Steak with Creamy Goat Cheese and Caramelized Onions 
Sirloin with Balsamic-Mustard Glaze

Grilled Sirloin Steak topped with Basil–Blue Cheese

 

                              Lamb
Herb Roasted Rack of Lamb Butter 
Roasted Rack of Lamb with Cilantro and Mint
Lamb Chops with Goat Cheese Sauce Mediterranean 
Braised Lamb Shanks

                             

                         Poultry 
Braised Chicken with Mustard and White Wine Lemon-Herbed Roasted 
Whole Chicken Roasted Mustard Tarragon
Chicken Fennel Dusted Chicken with Brown Butter and Capers 
Sautéed Chicken with Wild Mushrooms 
Herb Grilled Chicken with Ragout of Wild Mushrooms 
Cajun Rubbed Grilled BBQ Chicken 
Chicken Milanese with Tomato and Lemon Sauce
Chicken and Chorizo  Taco with Avocado 
Chicken Picatta
Chicken Marsala Wild Mushroom and White Wine
Braised Chicken Breast 
Roasted Chicken with Maple-Mustard Dill Sauce
Chicken Scampi 
Thai Chicken Satay with Peanut Dipping Sauce
Honey Glazed Chicken
Grilled Lemon-Garlic Chicken 
Braised Chicken Breast with Mushrooms, Tomatoes, and Prosciutto 
Braised Chicken with Mustard, White Wine, and Fennel
Drunken Chicken 
Moroccan Jerk Chicken over Sweet Potato Hash

                              Halibut 
Halibut with Balsamic Glaze
Seared Halibut with Balsamic Reduction
Pan Seared Halibut with Tomatoes, Capers, Onions and Herbs Oil 
Poached Halibut with Tomatoes and Fennel Roasted
 Halibut with Lemon-Caper Butter 
Seared Halibut with Leek Fondue Halibut with Balsamic Glaze
Salmon 
Seared Salmon with Pesto Vinaigrette
Seared Salmon with Mustard and Brown Sugar Glaze Roasted 
Salmon with Fennel and Shallots Seared Salmon with Dijon-Dill Sauce
Roasted Salmon with Maple-Soy Glaze
Coffee Crusted Baked Salmon 
Slow Roasted Salmon with Tarragon, Fennel and Citrus
Slow Roasted Salmon with Ginger and Chipotle
Maple-Soy Glazed Salmon Ponzo 
Grilled Salmon Mango and Brown Sugar
Glazed Salmon Firecracker 
Grilled Salmon Moroccan Spiced 
Salmon Broiled Salmon with Barbeque Sauce 
Coffee and Cumin Rubbed Salmon Pan Seared
Salmon with Herbed Butter Sauce Pan 
Seared Salmon with Thai Coconut Curry and Bok Choy
Coffee Rubbed Salmon with Tomatillo-Avocado Cream and Cilantro Slaw

                             

                                 Tuna 
Pan-Seared Tuna with Pepper and Thyme
Sesame Crusted Tuna with Wasabi Aioli
                             

                                   Cod
Lemon and Shallot Baked Cod Pan Seared 
Black Cod in Japanese Mushroom and Mirin Broth 
Seared Black Cod with Couscous and Tomato Confit 
Poached Cod Bacon Wrapped Cod with Rosemary

                              

 

                                    Sea Bass 
Sea Bass with Fennel-Shallot Confit and Tapenade Sauce 
Spice Roasted Sea Bass with Red Lentils 
Horseradish Crusted Sea Bass with Remoulade 
Salt Crusted Sea Bass
                           

                                    Shrimp
Chile Glazed Shrimp 
Shrimp Scampi with Lemon and Chives
Grilled Shrimp with Parmesan and Cilantro 
Grilled Prosciutto wrapped Prawns with Balsamic-Maple Glaze 
Sautéed Shrimp with Garlic 
Thai Coconut Curry Shrimp 
Sweet and Sour Shrimp
                           

                             Scallops 
Seared Sea Scallops with Roasted Red Pepper 
Cream Sauce Seared Sea Scallops topped with Pesto Crème 
Scallops with Mushroom and White Wine Sauce
Scallops with Spinach and Tomatoes
Seared Scallops with Beet Salad and Horseradish Coulis 
Seared Scallops in Thai Red Curry and Coconut Broth 
Caramelized Sea Scallops with sweet onions
 

Lobster ~ Crab ~ Clams ~ Mussels 
Steamed Lobster whole  warm water or cold water
Soft shell Crabs with Sweet and Sour Cherry Gastrique
New England Style Clambake Steamed 
Mussels in White Wine Sauce and blue cheese and white bean
Mussels In pomodoro sauce
Maryland Crab cakes

 

                        Desserts 
Mixed Fruit with Sugared Sour Cream 
Almond Cheesecake 
Graham Cracker Crusted Cheesecake 
Cherry Cheesecake
Pie Vanilla Bean Ice Cream with Raspberries and Classic Caramel Sauce
Peach and Raspberry Crisp 
Apple Crisp Strawberry Rhubarb Pie 
Lime Curd Tart 
Fresh Fruit Tart 
Fresh Blueberry Tart
Coconut Cupcakes 
Hot Brownies with Vanilla Bean Ice Cream 
Chocolate Chip Cookie Ice Cream Sandwiches
Chocolate Soufflés with Raspberry Sauce Crème Brule