Private Chef in Milford Mill

Poached escargot; tender snails poached in white wine and herbs and served in a hollowed out red bliss potato finished with drizzled truffle oil

Filet carpaccio; seared seasoned filet served rare and served on grilled brioche bread then topped with horseradish cream

Roasted garlic shrimp; jumbo shrimp mix with roasted garlic and lemon served with a garlic butter

Lobster bites; lobster tail cut into bite size then battered then fried served an herb aioli

Roasted potato soup; creamy potato soup served with croutons and chive oil

French onions gratin; sweet caramelized onion in a sherry beef broth and topped with crostini and melted golden brown swiss cheese

Spinach salad; tossed with diced tomatoes, pickled beets, caramelized red onions, diced euro cucumbers, crumble goat cheese and balsamic vinaigrette

Lettuce wedge; crumbled blu cheese, candied crumbled bacon, diced tomatoes and topped with parm. peppercorn dressing

Rosette smoked salmon platter with capers, whipped brie and grilled avocado and sliced euro cucumbers serv

Grilled bronzino; tender bronzini served with truffle butter

Poached scallops; served with brown butter and served with herbed polenta

Salmon wellington; smoked bacon, wild mushroom duxelles, spinach wrapped with golden brown puff pastry served with lemon, wine sauce

Chicken cordon blue; thin chicken breast with ham and swiss cheese golden breaded then served with a rich cream sauce

Beef bourguignon; tender beef chuck served with wild mushroom red wine reduction

Seared veal roulade; tender veal served with wilted mustard greens, smoked crumbled bacon and served a roasted pepper coulis and pureed cauliflower

Seared lamb loin stuffed with whipped brie,served with a spiced brandy roasted black raspberry coulis

Steamed broccoli and cauliflower

Blanched asparagus

Roasted carrots

Grilled broccolini

Potato milli feuillie; sliced potatoes stacked together with goat cheese then sliced and seared golden brown with chive oil

Roasted babe mix potatoes with herb olive oil

Rice pilaf

Pureed roasted cauliflower

Creme brulee; creamy vanilla custard with a caramel topping

Chocolate mousse in a tuile shell and served with crème anglaise

Profiterole parfait; small profiterole disc served with caramel sauce , crème anglaise and layered with pastry cream

**deviled eggs** - classic deviled eggs with a touch of spicy mustard and paprika

**stuffed mushrooms** - button mushrooms filled with a blend of cheeses, herbs, and breadcrumbs drizzled with chive oil

Maryland crab cakes; 4oz crab cake with old bay dressing and served with cocktail sauce

Fried zucchini sticks; breaded zucchini sticks, deep fried with buttermilk ranch and avocado dip

Fried oysters: deep fried creole oysters on the half shell with tomato cajun chutney

Shrimp remoulade; chopped shrimp with old bay seasoning rolled up and sous vide sliced then served with remoulade sauce

The wedge salad a crisp iceberg lettuce wedge topped with crumbled bacon, tomatoes, shredded cheddar cheese and bleu cheese crumbles

The cobb salad spring mix with tender grilled chicken, hard-boiled eggs, avocado, bacon, tomatoes and shredded cheese

Maryland crab soup; tomato broth with mix vegetables and lump crab meat

Cream of crab; creamy broth with old bay and lump crab served with crouton

Maryland crab cakes; crab mixed with an old bay dijon dressing served with tartar

Grilled chesapeake salmon; grilled tender salmon served with a crab old bay spread

Blackened trout with babe shrimp in cajun cream sauce

Smoked cornish hen; cornish hen slow smoked and served with mango chutney

Braised short ribs; short ribs braised in red wine broth and served with roasted root vegetables on top parm. cheese polenta

Chicken marsala; tender boneless chicken breast sautéed in a marsala wine mushroom sauce with choice of sides

Marinated lamb rack; sous vide and grilled served with wild mushroom brandy peppercorn demi sauce

Horseradish creamy mashed potato

Risotto; risotto with saffron and english pea

Rice o roni; sautéed rice and brown orzo served with tender white rice

Roasted carrots with cardamon

Grilled broccoli

Pple crisp; caramelized apple in a tart shell topped with oat meal crumble served with handmade vanilla ice cream

Caramel praline handmade vanilla ice cream mixed with crumbled pralines, topped with brown sugar coated pecan and topped with whipped cream

Chocolate chip and mint cheesecake; oreo crusted and creamy chocolate chip mint cheese filling

Lemon pastry cream, caramel tuile basket with lemon zest and whipped cream

Mini tuna tataki** lightly seared tuna slices with a ponzu sauce

Edamame with sea salt** steamed edamame beans sprinkled with sea salt

Uni (sea urchin) shooter** fresh sea urchin served with a dash of citrusy yuzu

Goma-ae spinach** blanched spinach dressed with a savory sesame sauce

Chawanmushi** silky savory egg custard with shrimp and mushrooms

Kani su** delicate crab meat with cucumber in a light vinegar sauce

Ikura (salmon roe) with dashi gelée** salmon roe served with a delicate dashi jelly

Agedashi tofu** lightly fried tofu in a warm dashi broth topped with scallions and bonito flakes

Tuna and avocado tartare** fresh tuna and avocado cubes mixed with a light soy dressing

Sake-steamed clams** clams steamed in sake with a touch of garlic and butter

Ebi shumai** steamed shrimp dumplings with a soy dipping sauce

Gyoza** pan-fried pork and vegetable dumplings

Chicken karaage** crispy japanese fried chicken served with a side of spicy mayo

Sunomono** a refreshing cucumber and seafood salad in a sweet vinegar dressing

Sushi platter** an assortment of nigiri and maki rolls featuring fresh fish and seafood

Tempura udon** udon noodles in a savory broth, topped with crispy tempura shrimp and vegetables

Teriyaki salmon** grilled salmon glazed with a sweet teriyaki sauce, served with steamed rice

Beef sukiyaki** thinly sliced beef and vegetables simmered in a sweet soy sauce broth

Unagi donburi** grilled eel served over a bowl of steamed rice with unagi sauce

Vegetable tempura** a variety of vegetables lightly battered and fried, served with a dipping sauce

Chicken katsu** breaded and fried chicken cutlet served with a tangy tonkatsu sauce

Matcha ice cream** creamy green tea flavored ice cream

Mochi trio** a selection of mochi in various flavors (red bean, matcha, and mango)

Yuzu sorbet** refreshing yuzu-flavored sorbet

Dorayaki** sweet pancakes filled with red bean paste

Green tea cheesecake** a fusion dessert combining rich cheesecake with the subtle flavor of green tea

Black sesame pudding** smooth and creamy pudding with a nutty black sesame flavor

Anmitsu** a traditional japanese dessert of agar jelly, sweet beans, and fruit, served with a sweet syrup

Mini crab cake with remoulade** a bite-sized maryland crab cake topped with a tangy remoulade sauce

Old bay shrimp cocktail shooter** chilled shrimp served in a zesty old bay-spiced cocktail sauce

Oysters rockefeller** fresh local oysters baked with spinach, parmesan, and a touch of anise

Chesapeake bay scallop ceviche** marinated scallops with citrus, cilantro, and a hint of jalapeño

Smoked bluefish pâté on crostini** rich and smoky bluefish pâté served on a crisp crostini

Duck liver mousse with fig jam** creamy duck liver mousse paired with a sweet fig jam on a petite toast

Miniature tomato and basil tart** a flaky tart shell filled with heirloom tomatoes and fresh basil

Rockfish carpaccio** thinly sliced rockfish drizzled with olive oil, lemon, and capers

Heirloom tomato salad** assorted heirloom tomatoes with fresh mozzarella, basil, and balsamic reduction

Grilled octopus with lemon and herbs** tender grilled octopus served with a bright lemon and herb dressing

Sweet corn soup with lump crab** creamy sweet corn soup garnished with fresh lump crabmeat

Fried green tomatoes with pimento cheese**

Crispy fried green tomatoes served with a dollop of tangy pimento cheese

House-made charcuterie board** an assortment of locally cured meats, cheeses, and pickled vegetables

Wild mushroom risotto** creamy risotto with a mix of local wild mushrooms and parmesan cheese

Maryland blue crab imperial** baked blue crab with a rich imperial sauce, served with seasonal vegetables

Seared rockfish with butter sauce** fresh rockfish filet seared to perfection, topped with a lemon butter sauce

Duck breast with cherry reduction** pan-seared duck breast served with a sweet and tart cherry reduction

Braised short ribs** tender short ribs braised in a rich red wine sauce, served with creamy mashed potatoes

Lamb chops with rosemary garlic glaze** grilled lamb chops finished with a rosemary and garlic glaze

Jumbo lump crab cakes** classic maryland crab cakes served with a side of coleslaw and tartar sauce

Smith island cake** maryland’s state dessert: a multi-layered chocolate and vanilla cake

Old bay caramel popcorn** sweet and spicy caramel popcorn with a hint of old bay seasoning

Blueberry cobbler** warm blueberry cobbler served with a scoop of vanilla ice cream

Black bottom cupcakes** moist chocolate cupcakes with a cheesecake center

Peach upside-down cake** a moist cake topped with caramelized peaches

Lemon ricotta cheesecake** light and fluffy cheesecake with a zesty lemon flavor

Pecan pie with bourbon whipped cream** classic pecan pie topped with a bourbon-infused whipped cream

Rancini**: small, fried rice balls stuffed with mozzarella and peas, served with a side of marinara sauce for dipping

Gorgonzola and walnut crostini**: toasted baguette slices topped with creamy gorgonzola cheese and a walnut half, drizzled with honey

Prosciutto e melone**: skewers of sweet cantaloupe melon wrapped in thin slices of prosciutto, drizzled with a balsamic glaze

Antipasto platter**: a selection of cured meats (like prosciutto, salami, and mortadella), assorted cheeses (such as pecorino, gorgonzola, and fresh mozzarella), marinated olives, artichoke hearts, roasted red peppers, and grilled vegetables

Caprese salad**: slices of ripe tomatoes and fresh mozzarella, layered with fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction, and sprinkled with sea salt and cracked black pepper

Bruschetta con funghi**: toasted bread slices topped with a warm mixture of sautéed mushrooms, garlic, thyme, and a splash of white wine, finished with a sprinkle of fresh parsley and grated parmesan cheese

Stuffed mushrooms**: large mushroom caps filled with a savory mixture of breadcrumbs, garlic, parsley, parmesan cheese, and finely chopped mushroom stems, baked until golden and bubbly

Carpaccio di manzo**: thinly sliced raw beef tenderloin drizzled with olive oil and lemon juice, topped with capers, shaved parmesan, and arugula leaves

Lasagna alla bolognese**: layers of fresh pasta sheets, rich bolognese sauce, creamy béchamel, and a blend of mozzarella and parmesan cheeses, baked until golden and bubbly

Risotto ai funghi**: creamy risotto cooked with a variety of wild mushrooms, white wine, and parmesan cheese, finished with a touch of fresh parsley and a drizzle of truffle oil

Spaghetti alla carbonara**: spaghetti tossed with crispy pancetta, a creamy sauce made from eggs and pecorino romano cheese, and plenty of freshly ground black pepper

Pollo alla cacciatora**: chicken pieces simmered in a rustic sauce of tomatoes, onions, bell peppers, garlic, olives, and fresh herbs, served with a side of crusty bread or polenta

Osso buco alla milanese**: tender braised veal shanks cooked in a flavorful sauce of white wine, tomatoes, and aromatic vegetables, traditionally served with a side of saffron-infused risotto (risotto alla milanese)

Panna cotta**: a smooth and silky cooked cream dessert, often flavored with vanilla and served with a berry coulis or caramel sauce

Cannoli**: crisp pastry tubes filled with a sweet, creamy ricotta filling, often studded with chocolate chips or candied fruit and dusted with powdered sugar

Tiramisu**: a rich and creamy dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder

Gelato**: italian-style ice cream that is dense and intensely flavored, available in a variety of flavors such as pistachio, hazelnut, chocolate, and fruit

Zabaglione**: a light, foamy dessert made from egg yolks, sugar, and marsala wine, served warm and often accompanied by fresh berries or a biscotti

Sliced bread with herb olive oil

Shrimp cocktail cups

Smoked salmon bites

Arugula salad with seared shrimp and remoulade

Sesame seared ahi tuna & cucumber bites

Tilapia florentine with garlic mashed potatoes

Maple dijon salmon with roasted asparagus spears & tricolor potatoes

New england crab cakes with old bay aioli & sweet potato shoestring fries

Cajun crab fettuccine alfredo

Seared scallops with beurre blanc with parmesan and sweet pea risotto

Lemon butter baked cod with pommes anna and seared haricot verts

Fresh fruit salad

Tres leches mini cakes

Vanilla bean panna cotta with olive oil and salt

Mini crustless blueberry & walnut pies

Antipasto charcutier board with assorted cured meats, brie, smoked buffalo mozzarella,assorted roasted veggies and fig jam served with crostini

Smoked cherry tomato caprese; apple wood smoked tomatoes with buffalo mozzarella, fresh basil served a drizzle of basil oil and white balsamic glaze

Assorted pastas; pape dellie, penne and spaghetti

Sauteed spinach

Steam broccoli

Roasted asparagus

Blackened chicken

Italian sausage

Lump crab

Babe shrimp

All served with chop garlic, chili flakes, white wine.and grated parm cheese

Garlic knot rolls

Crabmeat ravioli ; homemade ravioli dough with lump crab filling served with alfredo sauce

Veg laasaga; roasted veggies with handmade pasta with a mix of roasted veggies with marinara and mozzarella cheese

Cannoli's

Tiramisu; layered with lady finger dipped in strong coffee, with cream mousse topping and chocolate cocoa

Steamed edamame with wasabi sauce

Renkon chips with sesame oil & salt

Spicy kani salad

Vegetable gyoza with crunchy dipping sauce

Agedashi tofu in a sweet- savory broth and scallions

Mongolian beef udon with radishes and soy marinaded egg

Sesame seared ahi tuna with sushi rice balls and marinated cucumber salad

Chicken katsu with sushi rice and spicy steamed broccoli

Teriyaki tofu with noodles and stewed vegetables

Matcha swiss rolls

Warabi mochi

Matcha mousse