Private Chef Menu

Every event is a special event, and we are dedicated to providing our clients the ultimate culinary experience.

Some items I have served for clients in the past.  My menus are not limited to these selections.


Roasted Tomato Basil Bisque

Roasted Heirloom tomatoes, onions, garlic, brown rice and basil, served with a chopped romaine side salad with red wine vinaigrette.

Vegetarian French Lentil Soup

French green lentils with fire roasted bell peppers, caramelized onions, Portobello mushrooms and herbs de Provence with roasted vegetable stock.

Minestrone Soup

A tomato based broth soup with kidney beans, green beans, onions, garlic and whole-wheat pearl cous cous

Summer Vegetable

Zucchini, eggplant, yellow squash, red bell peppers, basil, thyme, garlic, onions, Whipped curried goat cheese

Chicken Soup with Lemon and Orzo

Chicken soup with onions, carrots, celery and garlic scented with lemon and whole-wheat orzo pasta 

Braised Lamb Pozole

The classical Mexican stew with hominy, braised lamb shoulder with a smoky dried chili based broth. Served with lime wedges, diced onions, cilantro and baked tortilla strips as garnish

French Green Lentil Soup

Pressure cooked lamb shoulder, applewood bacon and kale, whipped goat cheese

Fire Roasted Poblano and Blackbean

Fire roasted poblano peppers, black beans and sweet corn relish, queso fresco

Vegetable Ratatouille Minestrone

Zucchini, eggplant, yellow squash, red bell peppers, basil, thyme, red kidney beans, garlic, onions, whole-wheat ditalini pasta. Whipped black pepper goat cheese.

Acorn Squash Soup

Roasted Acorn Squash soup, made with onions and garlic, garnished with a red bell pepper relish

Black Eye Pea and Lamb Stew

Black eye peas with ground lamb meatballs, kale, garlic and sweet potato

Beef Pho

The traditional Vietnamese beef and noodle soup made with a clear beef broth and thin strips of a well marbled grass fed beef

Lobster Bisque

A rich and creamy lobster based soup with nuggets of lobster meat with sherry and tarragon crème friache


Shrimp Caesar Salad

Classic caesar salad with hearty romaine lettuce, seared shrimp and a fresh made Caesar dressing with parmesan reggiano and anchovies.

Cashew Chicken Napa Salad

Chicken breast crusted with toasted cashews and cilantro, served with a napa cabbage salad with carrots, cucumbers, scallions, ginger and a soy sesame vinaigrette

Goat Cheese Salad with Pickled Onions Gastric

Artisan raw goat cheese, arugula greens, hunza golden raisins, pickled red onions, toasted pistachios with himilayan pink salt, shaved fennel. Natural red onion gastric

Wild Caught Salmon Salad with Mango Pineapple Salsa

Wild caught salmon seasoned with red chili roasted with a mango and pineapple salsa, heirloom grape tomatoes and shredded carrots

Mizuna Spring Greens

Mizuna greens, strawberries, maple glazed spiced pecans, golden raisins. Raspberry and whilte balsamic vinaigrette

Apple Salad

Trio of seasonal apples seared and raw, served with radicchio and baby spinach with candied pecans, blue cheese and crisp black forest bacon with a tarragon vinagrette

Thai Tenderloin Salad with Dandelion Greens. (bison or grass fed beef)

Grilled tenderloin with wildflower honey and lime based vinaigrette. Garnished with boston bib lettuce, cucumbers slices, raw carrot and beet strings

Spring Quinoa

White quinoa, green beans, dried cranberries, toasted cashews, grape tomato, grilled asparagus with lemon basil vinaigrette with slices of raw sheep’s milk manchego.

Salad de Le Titi

Le Titi de Paris signature salad with warmed goat cheese, boston bibb lettuce, water cress, red wine poached pears, bacon with a raspberry white balsamic vinaigrette and burgundy shallot reduction.


Whole Wheat Spaghetti and Broccoli Rabe salad with Walnuts

Whole wheat spaghetti with ricotta cheese, with toasted walnuts, pan seared broccoli rabe and heirloom tomatoes

Assorted Vegetable Plate

Himalayan pink salt crusted Yukon gold potatoes, caramelized onions marmalade, wildflower honey and thyme glazed carrots, oven roasted mushroom with rosemary and olive oil and pickled cauliflower with wild organic greens and an heirloom tomato and cucumber gazpacho.

Vegetable Ratatouille

Braised summer squash with bell peppers, garlic, onions and braised in a rich tomato sauce with whole wheat pasta

Braised Fennel Polenta

Braised fennel with onions, garlic, kalamata olives in a rich creamy polenta

Mediterranean Stuffed Bell Peppers,

Red bell peppers, hummus, brown rice, lentils, feta cheese, tzatziki sauce

Mushroom Strudel

Roasted Mushrooms with Sweet Tomato Chutney

Quinoa Risotto

Arugula and Parmesan

Hand Pressed Black Bean Burgers

Sweet Corn, gluten free Bun with Chipotle Ketchup

Egg Plant Roulades

Pesto Quinoa, Marinara Sauce and Braised Escarole

Poblano Quinoa

Poblano peppers Stuffed with Quinoa, Queso Fresco, Romesco Sauce

Braised Red Chard

Cannellini Beans, Roasted Parsnips and Carrots, Flax Seed

Stir Fried Asian Vegetable

with Udon Noodles, Sesame Soy Tofu

Mediterranean Stuffed Bell Peppers

Hummus, Brown Rice, Lentils, Feta Cheese, Tzatziki Sauce

Edamame Pasta Salad

with green bell peppers, onion, quinoa pasta, tarragon, ginger, sesame oil, soy sauce and miso paste

Oriental Quinoa

sesame oil, gluten free soy sauce (liquid amino), cucumbers, snap peas and green onions, bock choy, carrots and shitake mushrooms.


Duck Breast with Blackberry Brandy Sauce

Seared duck breast with a sweet potato gratin, braised kale with dark raisins

Shredded Duck and Kim Chi Lettuce Wraps

Pressure-cooked Duck legs with a spicy fermented kim chi in bibb lettuce wraps. Condiments include sweet tomato chutney, shredded carrots and beets.

Duck and Pineapple Fried Rice

Sautéed Duck breast with onion, ginger, scallions, cilantro, egg, baby bok choy, pineapple, carrots and brown rice

Roast Duck Laska

Chopped roasted duck simmered in coconut milk topped with papaya, Chinese spinach, cucumber and red onions and buckwheat noodle

Muscovy Duck Breast with Blackberry Jam

Seared breast of Muscovy duck served with a black berry jam with curried carrots, creamy manchego polenta

Summer Risotto

Arborio rice with shredded roasted duck, heirloom tomatoes and summer squash, ricotta salata cheese

Five Spice Duck Breast

Duck breast with rubbed with star anise, nutmeg, clove, coriander and cinnamon. Fresh vanilla and apricot reduction, grilled broccoli rabe, himilayan pink salt crusted Yukon gold potatoes

Confit of Duck

Arugala, golden beets, pomelo, english stilton, maple syrup glazed walnuts, blistered grape tomato, pickled shallot vinaigrette

Braised Duck Spring Rolls

Braised duck rice paper spring rolls with mango, pickled carrots, napa cabbage, cucumbers served with a peanut dipping sauce


Chicken Tandoori

The ‘King of Kebab”, Tandoori Murgh is the best-known Indian delicacy and the tastiest way to barbecue chicken. Served with basmati rice


A tangy chicken delicacy, saffron flavored and spiced with black cumin and saffron served with mung beans and brown basmati rice.

Roasted Turkey Breast

Slow Roasted Turkey Breast with Orange Glazed Sweet Potato and sautéed green beans with toasted almonds

Braised Chicken with Mushrooms and Brussel Sprouts

Braised Chicken Thighs with garlic, mushrooms brussel sprouts and onions served in the natural jus with short grain arborio rice

Cilantro Lime Chicken Tacos

Chicken thighs marinated in cilantro and lime served on sprouted black rice tortillas with spinach chiffonade, guacamole and red chili sour cream, served with re fried black beans

Kozhi Vartha Kari

Tender boneless chicken cubes cooked in a palate-tickling combination of herbs and spices

Hyderabadi Murgh Korma

A cashew based chicken curry, flavored with nutmeg and coconut, native of the Hyderabad region of India served with Whole Wheat Naan.

Airline Peanut Chicken

Roasted Fingerling Potatoes, Grilled Asparagus and Crimini Mushrooms

Honey Butter Chicken

Whole roasted bone in amish chicken glazed with melted butter, raw honey and thyme. Served with braised vegetables

Sesame Chicken Breast

Stir-fried Asian Vegetables, Garlic and Ginger, Fresh Noodles

Coq Au Vin

Whole Chicken Braised in Red Wine, Steamed New Potatoes, Carrots, Crimini Mushrooms, Pearl Onions

Turkey with Natural Gravy

Clover Honey Glazed Sweet Potatoes and Sherry Brussels Sprouts

Chicken Saltimbocca

San Danielle Prosciutto, Creamy Parmesan Polenta and Grilled Asparagus

Chicken Pomegranate Paillard

Thinly sliced chicken breast with avocado and Pomegranate Salsa, Fire Roasted Poblano Whole Wheat Cous Cous, Arugula


Orange Guajillo Glaze, Refried Black Beans and Chayote Squash

Chicken and Apricot Filo Pie

Sautéed Chicken with Mediterranean Spices, Bulgur Wheat, Onions, Almonds, and Greek Yogurt wrapped in Filo

Chicken Salmorejo

Braised Chicken with Tomato, Garlic, Saffron and Potatoes


Paella Valencia

Little neck clams, mussels, wild caught fish and lobster simmer with saffron, onions, and garlic wtih arborio rice

“Catch of the Day” with Cucumber Relish

Wild caught fresh fish of the day with a dill, cucumber relish, grape tomatoes, buckwheat noodles and parsley and scallion salad.

Thai Halibut, Steamed in Banana Leaves

A wild caught Alaskan Halibut, green coconut curry steamed in a banana leaf. Napa Cabbage.

Jumbo Lump Crab Cake

Jumbo lump crab cake seared and served with a granny smith apple slaw and lemon dill aioli

Halibut crusted with Potatoes

Seared Alaskan Halibut crusted with Yukon gold potatoes with swiss chard, pumpkin seed, quinoa

Shrimp Scampi

Sautéed Shrimp with garlic, olive oil, crushed heirloom tomatoes and basil in whole wheat pasta

Spring Seasonal Wild Caught Fish

with a morel mushroom and shallot ragout, sautéed asparagus, pickled ramps and an almond white quinoa. (chive buerre blanc optional)

Shrimp Spring Rolls

Shrimp poached in a kefir lime and galangal broth with cilantro, buck-wheat soda noodles, bean sprouts and a mango dipping sauce

Salmon Quesadilla

Wild caught sockeye salmon whole-wheat quesadilla with pineapple salsa, avocado and fire roasted poblano cream


Braised Short Ribs

Red wine braised short ribs with sun choke puree and kale

Filet Mignon

Cast Iron seared grass feed beef tenderloin, Yukon gold potato and guyere gratin, bacon brussel sprouts

Grilled Ribeye

Grilled ribeye with plugra blue cheese butter. Grilled asparagus and maple glazed sweet potato hash

Braised Beef Short Ribs with Autumn Pearl barley

Beef short ribs braised in red wine served, with a butternut squash, cranberry and pine nut toasted barley

Veal Scaloppini ala Vesuvio

Thin cutlest of veal seared and deglazed with lemon juice and parsley, served with the classic garnish for vesuvio, braised Yukon gold potatoes, onions, mushrooms and green peas


Bison Sliders

Pasture raised bison with caramelized onions, sharp english cheddar, stone ground dijon, pickled beets, cage free eggs.

Blackbean and Bison Tostadas

Corn tortillas with Bison skirt steak and black bean spread. Condiments on the side include corn relish, queso fresco, guacamole, fire roasted green and red salsas. arroz verde

Bison Meatloaf with Peach Chutney

Ground bison meatloaf with caramelized onions, garlic and applewood bacon served with a peach chutney and parsley/chive red potatoes.

Autumn Squash and Bison Rotolo

Roasted butter nut squash and bison rolled in whole wheat pasta with toasted pinenuts and ricotta salata, served on brown butter, sage infuse spaghetti squash

Bison Flaxseed Chili

Ground Bison, dark red kidney beans, sharp English cheddar cheese, onions, garlic and cilantro.


Seared Pork Tenderloin Spiced with Fennel

Cast iron seared pork tenderloin, braised red cabbage, golden raisins, yukon gold potato tot

Pistachio Pork Tenderloin

Pork tenderloin crusted with pistachios, spaghetti squash and whole wheat Israeli cous cous with fire roasted red bell peppers

Chinese Barbeque Pork

Traditional Chinese barbeque style pork roasted and served with sautéed green beans with ginger and scallions.

Pork Schnitzel

Triple Mustard Spaetzle, Braised Red Cabbage and hunza raisins

Pork Tenderloin Fried Rice

Low Sodium Soy Sauce, Shiracha, Scallions, Eggs, Carrots and Peas

Sweet and Sour Pork Tenderloin

Green Peppers, Onion and Pineapple on Brown Rice

Seared Pork Tenderloin with Apricot Boursin Sauce

Braised Red Cabbage, Potato Galette, Green Beans in Brown Butter

Pulled Pork Shoulder

Jalapeno, Cheddar Cornbread, Apple Slaw

Roasted Loin of Pork

Stuffed with Figs, Olives and Almonds, Pearl Barley with Boursin Cheese



A delicacy of lamb meat balls stuffed with sunflower seeds and raisins, simmered in a aromatic gravy with brown basmati rice and mung beans

Cast Iron Roasted Lamb

Rack of lamb dusted with garam marsala, seared and roasted in a cast iron pan. Yukon gold and kale potato salad with a lemon tahini vinaigrette and a raw sheep milk manchego cheese.

Subz Gosht

The perfect combination of lamb, turnips, zucchini and spinach cooked in mustard oil, whole wheat naan

Ground Lamb Lasagna

Ground lamb, herbed goat cheese and parmesan layered between whole wheat pasta with a crushed tomato basil sauce

Mogewala Kukarh

Tikka of chicken, skewered with tomatoes, onions, bell peppers and mint leaves cooked in a shahi-jeera flavored masala


Parsi “National” dish, this lamb, lentil and vegetable potpourri served with brown basmati rice is essentially a lunch delicacy.

Pesto Lamb Popsicles

Roasted lamb rubbed with pesto (basil, garlic, olive oil, pinenuts), parmesan and red bell pepper risotto

Lamb Bolognese with Whole Wheat Pappardelle Noodles

Traditional Bolognese meat sauce using ground lamb, onions, garlic, celery and carrots in a rich tomato broth with wide whole wheat pasta noodles

Braised Lamb Shank

Braised lamb shanks with butternut squash hash and seasonal greens

Pasta (choice of protein)

Walnut basil pesto with roasted red bell peppers, broccoli and Parmesan on the side

Red Pepper pine nut pesto with grilled summer squash strips

Yellow heirloom

Roasted tomatoes with asparagus, green peppers and blistered red roasted cherry tomatoes


Dessert Trio

Individual french vanilla bean crème brulee, double chocolate chip brownie and pistachio gelato

Chocolate Macaroons

Chocolate flavored macaroon filled with almond cream, dusted with a raspberry powder.

Chocolate Lover Obsession

A rich chocolate lava cake with an almond tuile and caramel sauce

Passion Fruit Napeoleon

Layers of almond tuile cookies layered with passion fruit cream and raspberries

Tart Normand

A seasonal french apple tart served with caramel sauce and walnut gelato