Private Chef in Jensen Beach

*butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*polenta board- creamy polenta pancetta wild mushrooms truffle oil crisp baguette

*antipasto - assorted cheese and charcuterie grilled vegetables and tuscan white bean puree roasted colassal garlic bulb

*calabrian chile pepper an lime butter shrimp cocktail with cantaloupe horseradish cocktail sauce

*mediterranean plate- hummus tzatziki tabouli flat bread meyer lemon and extra virgin olive oil stuffed grape leaves

*whipped feta board- brined olives radish micros wild flower honey crusted ciabatta

*fondue pot- blended gruyère & smoked gouda, crudités, crusted bread, dry aged charcuterie

*arugula and watermelon salad lime and cilantro champagne dressing

*feta cheese and chopped green salad calamata olives red onion her crouton lemon and oregano vinaigrette dressing

*greek salad feta cheese kalamata olives red onion hot peppers oregano lemon dressing g

*grilled pork chop dijon mustard lemon thyme cracked pepper roasted pears or seasonal fruit

*bresciole- stuffed steak centered with a hard cooked egg, crushed tomato sauce over polenta and finished with shaved dark chocolate and raisins

*seafood paella prawns scallops rock cod and mussels served over wild rice

*moroccan chicken marinated and roasted with curried lemon vegetables and shaved potatoes

*tenderized round steak stuffed with jumbo lump crab meat over garlic herb potatoes and asparagus

*roasted leg of lamb cacciatore garlic mashed or herb rice and root vegetables

*moroccan beef flat iron steak marinated and dry rubbed charred served over saffron rice and day vegetables

*argentine flat iron steak marinated and grilled roman artichokes roasted fingerling potatoes

*skewers of rosemary lamb, herb blackened chicken. squash,red onion and mushroom skewers.over spanish herb rice with artichokes

*boneless country pork ribs- slow roasted and blackened parmesan crusted sweet potatoes day vegetable

*my signature dessert from food network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*a signature dessert from food network “chopped “ a frozen orange with mango sorbeto dusted cocoa with mascarpone and nutella

*brioche bun ice cream sandwich with choice sorbeto flavors

*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*corn salsa corn chips refried beans and white bean purée

*assorted cheese aged dried cured meats. stuffed peppers brined olives. marinated peppers and artichokes

*grilled pork tenderloin bites honey mango glazed

*blackened spiced chicken wings curried spiced sweet melon jam

*petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*chopped green salad black eyed peas toasted corn currie

*fresh herb salad- micro greens,dill herbs de provence. torn butter lettuce champagne dressed

Taco salad guacamole lime dour creme shredded lettuce black olives jalapeño tomatoes red onion shredded blended cheese

*seafood paella- lobster,shrimp,scallops,mussels and white fish over herb spanish rice with choice of vegetable

*argentine skirt steak marinated and dry rubbed. grilled on the bbq roasted fingerling potatoes and day vegetable choice

*cuban pork rib chops braised and grilled finished over spanish herb rice and a mango salsa

*stuffed round steak with crab meat in a brown gravy with roasted vegetables over spanish rice

Vegetarian choice stuffed eggplant with quinoa and roasted vegetables in a crushed tomato sauce

Blackened seabass fresh herbs day vegetables toasted tomatoes

*dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a swiss chard pillow of herb potatoes and mixed steamed vegetables

*my signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*brioche roll stuffed with whipped espresso mascarpone cheese

*my signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolste

Chocolate fudge brownie filled with creme anglaise as an ice cream sandwich

Chipotle coconut shrimp skewers

Watermelon + feta + prosciutto salad

Little gem lettuce + goddess dressing

Grilled thick cut pork chops with jerk rub

Crispy chicken thighs + preserved lemon

Peach crumble + ice cream

Mezze platter

Crostini with whipped ricotta and marinated tomatoes

Lamb meatballs with tzatziki

Caponata and garlic toasts

Caramelized onion flatbread

Greek salad

Fennel, citrus, and arugua salad

Watermelon and feta salad with mint

Roasted tomato and basil soup with garlicky croutons

Farro salad with toasted pecans, feta, and dried cherries

Romaine, arugula, and mint fattoush salad

Grilled chimichurri chicken with pearled couscous salad

Lemon and garlic baked cod with sauteed broccoli rabe and toasted pine nuts

Lemon grilled chicken with roasted vegetables and quinoa

Shrimp scampi and blistered tomatoes over orzo

Grilled octopus over romesco with watercress salad

Linguine alle vongole

Tuscan stuffed salmon with orzo

Blackened fish and lump crab over corn and poblano risotto and charred tomato butter

Pan seared mediterranean cod with tomato basil sauce and pepperonata

Pan seared sea bass over au gratin potatoes, sauteed spinach, and champagne butter

Lemon ricotta cake

Olive oil citrus cake with whipped cream and berries

Sweet ricotta and strawberry parfaits

Spanish almond cake and berries

*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*whipped brie with wild flower honey crusted baguette and berry jam or bacon onion jam

*truffled burrata fresh mozzarella and torn basil. white bean purée brined olives and marinated vegetables. grilled flat bread

*assorted cheese and charcuterie board. brined olive. white bean purée grilled flat bread and roasted garlic bulb

*polenta board- creamy polenta wild mushrooms and pancetta. truffle oil and crusted bread

*butter board- whipped butter seasonal fruit marmalade shaved almonds and wild flower honey drizzle

*chopped green salad carrots celery radish citrus vinaigrette dressing

*arugula and watermelon salad with champagne citrus vinaigrette & goat cheese

*southern potato salad and fresh fruit cole slaw with lime zest

*black jack espresso rubbed chicken red wine bbq sauce

*honey and soy baby back ribs

*pork ribs bbq chilean peppered honey roasted vegetables and herb potatoes

*argentine chicken blackened with a curried orange remoulade herb rice and roasted vegetables

*argentine flat iron steak marinated and dry rubbed. choice of crab cake or scallops and toasted potatoes and day vegetable

*steak and lobster tails extra cost $

*grilled pork chops curried with roasted squash and sweet potatoes in herbs and garlic

*country pork ribs soy and honey marinated slow roasted and bbq’d cilantro and grated cheese corn ribs with roasted root vegetables

*grilled sea bass blackened wrapped in parsley and carrots roasted potatoes

*my signature dessert from food network “chopped” a deconstructed tiramisu with poached winter fruit. whipped mascarpone cheese dusted cocoa red wine reduction

*grilled fruit with chocolate drizzle

*classic s’mores on the grill

*roasted seasonal fruit melted mascarpone cheese and chocolate

*bread pudding vanilla creme anglaise cinnamon and chocolate drizzle

*grilled plantains wrapped with pork belly gauls jam and wild flower honey

*hummus plate. grape leaves, crafted white bean purée tabouli tizitki brined olives and grilled flat bread

*truffle burrata, fresh pulled mozzarella cheese torn basil. blended white bean purée. herb cured olives with extra virgin olive oil. brined peppers and roasted colossal garlic bulb. grilled flat bread

*butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*chile pepper lime butter grilled prawn skewers

*grilled corn ribs- seasoned with lime cilantro blackened spices and grated romano cheese

*antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*chopped green salad cucumber heirloom tomatoes chopped vegetable citrus vinaigrette

Spinach salad chopped veggies crumbled bacon and blue cheese red onion grated egg yolk bacon dressing

*caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*argentine skirt steak marinated and dry rubbed. grilled on the bbq roasted fingerling potatoes and day vegetable choice

*espresso rubbed chicken crafted bbq sauce

*baby back ribs slow roasted balsamic and honey

*cuban pork rib chops braised and grilled finished over spanish herb rice and a mango salsa

Aged *strip steak and lobster tails on the bbq extra cost $

Vegetarian selection stuffed squash roasted vegetables quinoa day vegetable and roasted potatoes or herb rice

Bbq chicken and ribs corn and potatoes

*grilled watermelon vanilla ice cream and chocolate sauce

*s’mores on the grill classic

*grilled peach guava jam short bread

*my signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*my signature dessert from food network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

Baked pineapple cinnamon and brown sugar whipped mascarpone and creme anglaise

Whipped creme anglaise fudge brownie

Crispy corn cylinder, goat cheese espuma, chive gel

Octopus and potato foam amuse, smoked paprika, extra virgin olive oil

Pan seared scallop, brown butter, miso carrot purée, fresh herb gremolata

Amberjack aguachile, watermelon gel, caviar

Charred citrus salad, vaudovan fried shallots, turmeric yogurt , aperol vinaigrette

Artichoke blossom, artichoke cream, fresh pecorino

Butternut squash carpaccio, tahini gel, toasted pumpkin seeds

Sesame crusted yellowtail, soy & honey marinade, mixed garnishes

Salmon and blood orange crudo, blood orange vinaigrette, thin sliced jalapeños

Pan seared cod, white soy cabbage, sautéed grapes, beurre blanc

Sous vide duck breast, plum, ginger, shiso

Lamb filet, carrot and pea purée, fresh pea shoots

Roasted chicken croquettes, tomato aioli, fresh chives

Baked snapper filet, saffron potatoes and fennel, sauce verge

Marshmallow, rum, and lingonberry foam, lingonberry gel, toasted marshmallow

Coconut lime mousse, mango coulis, coconut cream ice cream

Blackberry panna cotta

Baked alaska, strawberry & rose petal gel, strawberry & lime ice cream, almond frangipane

Mango tartlet, black sesame, mango compote

*mussels provençal white wine herbs de provence toasted baguette

*assorted bruschetta ricotta and prosciutto,brie and bacon onion jam,

*calabrian chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*mushroom and pancetta bruschetta

*butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*whipped feta board brined olives wild flower honey

*polenta board- creamy polenta pancetta and wild mushrooms truffle oil,roasted garlic bulb crusted ciabatta

*antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*fondue pot-blended swiss and gouda. crudités crusted bread fry aged beef and grilled shrimp

*caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus dijon vinaigrette

*ahi tuna salad mixed greens ginger dressing

*petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*fresh herb salad- micro greens,dill herbs de provence. torn butter lettuce champagne dressed

*surf and turf- tenderized thin round steak stuffed with lump crab meat over a swiss chard pillow of herb potatoes finished with béchamel sauce

*chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes

*dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a swiss chard pillow of herb potatoes and mixed steamed vegetables

*blackened sea bass rosemary potatoes day vegetable

*argentine skirt steak marinated and dry rubbed. grilled on the bbq roasted fingerling potatoes and day vegetable choice

*seafood paella-sausage, lobster,shrimp,scallops,mussels and white fish over herb spanish rice with choice of vegetable

Pan seared scallops braised short ribs day vegetable and rosemary potatoes

*my signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*bananas foster classic rum sauce vanilla bean ice cream

*cannoli - blended mascarpone and ricotta cheese. with chocolate chips

*panettone bread putting seasonal fruit. creme anglaise dusted cocoa

*brioche ice cream sandwich with assorted sorbeto flavors

Whipped mascarpone and nutella sandwiched in between 2 fudge brownies