About Private Chef Service

My French Menu

My French menu represents my early journey as a Chef training under many French Classically trained Chefs as well as lots of travels to the country over the years. I hope you enjoy.

Most menu items are listed as the classic dish but is subject to change for a more creative or seasonal option. If you prefer a menu prepared as written, please just let me know.

Choice of Starters

Charcuterie & Cheese Platter - optional

A complex collection of predominately French meats and cheeses including Duck Rillettes, Duck Liver Pate, Chevre, Triple Cream Brie, St. Agur, Baguette, Fruits, Olives & Nuts

Amuse Bouche: Choice of 2 for group to pick from

Jumbo Sea Scallop - Cauliflower, Caper and Leeks

Fresh Shucked Oysters Concale - Apple, shallot, serrano pepper Mignonette, baguette & salted butter

Caramelized Onion & Wild Mushroom Tart- Camembert, blackberry gastrique

Tender Glazed Pork Belly -

Choice of

Sous Vide Beet Salad-- Grapefruit Ginger Vinaigrette, fresh winter citrus, sweet baby tomato, cucumber & crushed pistachio. Choice of Burrata or French Goat Cheese

AND/ OR

Fresh Mussel Soup. Savory white wine cream mussel broth, grilled baguette

Main Dinner Choices

1. Pan Roasted Duck Breast, Port Wine Cherry Sauce

2. Center Cut Filet Mignon (optional topped with Fois Gras)

3. Fresh Red Snapper Meuniére- Nutty butter lemon herb sauce

Pomme Pavé & Fresh Vegetable Garnish

Dessert

Chocolate Fondant - fresh whipped cream & berries