Private Chef in Klamath County

Italian tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with anchovies, etc)

Arranchini with marinara dip

Grilled crostini rubbed with garlic with fresh tomato, burrata cheese and basil

Ahi or hamachi crudo in spoons

Antipasto bites with fresh tortellini

Caesar salad with grilled radicchio and home-made croutons

Mixed greens with frizzee, grilled radiccio and oregano-infused vinaigrette

Tomato/basil/mozzerella caprese salad

Panzanella salad (italian bread salad)

Chicken picatta or marsala with polenta or risotto with vegetable

Or grilled ribeye sliced and served tuscan style with rosemary smashed new potatoes and vegetable

Osso bucco with mashed potatoes (or creamy polenta) and vegetable

Salmon picatta with fettuchini alfredo

Seared seabass with lemon browned butter sauce, mushroom risotto and vegetable

Vanilla panna cotta with berries

Tiramisu

Granita with amaretti cookies

Authentic italian rice pudding with berries

Grilled crostini with heirloom tomato and basil and burrata

Cheese and charcuterie with fresh fruit and assorted crackers (some gf)

Onion and blue cheese tart with fig/honey drizzle

Baked brie en croute with honey, apricots and slivered almonds

Beef ribeye sliced and served with mushroom demi-glace, roasted rosemary potatoes and mixed grilled vegetables

Or seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable

Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable

Duck breast sliced and served with tart cherry sauce and mini wild rice pancake

Wine-poached pear with whipped cream and berries

Berry crisp with vanilla gelato

Wine poached figs with creme fraiche

Bacon wrapped scallops

Ahi or hamachi crudo in spoons

Potato latkes with salmon roe, sour cream, and chives

Wild mushrooms with caramelized onion on crostinis and creme fraiche

Seared duck breast with cherry glaze

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan

Or field greens topped with roasted rainbow beets with shaved fennel

Fish and corn chowder

Red cabbage salad with blue cheese and orange vinaigrette

Massaged kale salad with green apples, blue cheese, red onions, currants, sunflower seeds, cider vinegar, and evoo

Grilled filet of salmon with lemon/caper butter sauce, risotto with wild mushrooms and grilled vegetables

Or frenched rack of lamb with fresh mint, rosemary new potatoes and vegetable

Or seared seabass with lemon browned butter sauce, mushroom risotto and vegetable

Pork tenderloin with five-spice powder, grilled peaches, goat cheese, pistachios and goats milk caramel

Fresh berry tart with french vanilla ice cream

Or ginger pear tart on puff pastry with vanilla gelato

Carrot cake with cream cheese frosting

Apple crisp with whipped cream and candied cranberries

Peach tarts with light rosemary honey drizzle with creme fraiche

Grilled multigrain crostini rubbed with garlic and topped with late season heirloom tomato and basil

Or butternut squash soup

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan

Turkey scallopini filled with cornbread, fennel and pecans and topped with sage gravy; garlic mashed potatoes and green beans

Or butterflied pork tenderloin stuffed with ricotta, spinach, sun-dried tomatoes and pine nuts with hazelnut gravy, polenta and vegetable

Roasted chicken with sage and butternut squash, wild rice risotto and vegetable

Baked "apple blossom" with pumpkin ice cream

Wine-poached pear with whipped cream and berries

Fresh baked bread with extra virgin olive oil cruets served tableside

Olives san leandro - marinated olives in my family tradition served with crudités

California potato salad - organic pee wee potatoes, olives, roasted sweet peppers, cebollita, rosemary aioli

Real deal thin sliced beef tri tip roast coastal style with salsa cruda

Broasted whole farmhouse chicken

Poached north coast salmon - caldo, egg, lemon, dill and capers

Chocolate chip skillet cookie with vanilla ice cream and candied pecans

Grilled crostini rubbed with garlic with fresh tomato, burrata cheese and basil

Or stuffed portobello mushroom

Cheese and charcuterie with fresh fruit and assorted crackers (some gf)

Baked brie en croute with honey, apricots and slivered almonds

Italian tartine appetizers (bread slices topped with caramelized onion, fig and proscuitto, blue cheese/ricotta with candied orange, eggplant caponata with anchovies, etc)

Onion and blue cheese tart with fig/honey drizzle

Field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette

Or english pea and fresh mint soup (cold)

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan

Grilled ribeye sliced and served with chimichurri, roasted rosemary potatoes and vegetables

Salmon with sumac and orange, pilaf and asparagus

Seared duck breasts sliced and served with thyme-infused tart cherry glaze, wild rice polenta and vegetable

Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable

Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable

Wine-poached pear with whipped cream and berries

Or ginger pear tart on puff pastry with vanilla gelato

Berry crisp with vanilla gelato

A variety of argentinian empanadas del pampas (some vegetarian)

Homemade guacamole with fresh fried tortilla chips

Hot queso dip with chips

Shrimp croquettes

Chicken cheese enchilada verdes with black beans and spanish rice

Grilled lime steak asada with grilled peppers and rice

Grilled mahi mahi with pineapple salsa, spanish rice and black beans with cotija cheese

Chile relleno casserole with spanish rice

Brazilian flan with caramel

Fried bananas with toasted coconut ice cream

Argentina chocotorta

Grilled crostini with garlic, tomato, basil and burrata

Portobello mushrooms stuffed with sausage, corn bread and sage

Seared duck breast with cherry glaze

Cheese and charcuterie with fresh fruit and assorted crackers (some gf)

Baked brie en croute with honey, apricots and slivered almonds

Field greens and arugula tossed with vinaigrette and topped with orange segments, shaved fennel, pickled red onion and shaved parmesan

Or field greens topped with roasted rainbow beets with shaved fennel, green onions, toasted pine nuts and oregano infused vinaigrette

Or fresh pear with butter lettuce, blue cheese and onion with dijon dressing

Soup of fresh english pea plus mint

Grilled ribeye sliced and served with chimichurri, potatoes daphinoise and vegetables

Salmon with sumac and orange, pilaf and asparagus

Seared sea bass with lemon brown butter sauce, mushroom risotto and vegetable

Center cut pork chops with grilled peaches and caramelized onion, corn timbales and vegetable

Wine-poached pear with whipped cream and berries

Ginger pear tart on puff pastry with vanilla gelato

Wine poached figs with creme fraiche

Berry crisp with vanilla gelato