custom cooking at hOMe

by Chef Christian Sarruff-Gimenez

ALL INCLUSIVE LOCAL LUXURY PRIVATE CHEF

Our professional team is at your service to create and execute a

unique and memorable dinner for you and your guests.

..Should your event require custom menus, special diets, food restrictions or

allergies, we are here to assist you offering a full experience of what we call

“Culinary senses“

Chef’S Inspirations menus

All Buffet options are based on 90 minute of service for a minimum of 15 people

the Iberico BUFFET #1

$110 per person

SOUP AND SALADS

~ Sweet Corn Soup with Fresh Tomatoes, Green Peppers, sautéed Onion, and Fresh Cilantro

~ Shaved Radicchio, Belgian Endive, and Wild Arugula Salad with Apulia Ricotta Salata and Fig Balsamic Vinaigrette

~ Cauliflower Florets and Red Potato Salad with Manzanilla Olives, Onions, and Chives with Apple Cider Vinaigrette

ENTRÉES AND SIDES

~ Roasted Filet of Barramundi with Lemon-Mint Vinaigrette

~ Tuscan Chicken Breast with Sautee Spinach, Roasted Cherry Tomatoes, and Creamy Saffron Supreme Sauce

~ Vegan Mushroom Bourguignon with Roasted Pearl Onions, Mixed Vegetables, and Yukon Gold Potatoes

~ Red and White Quinoa with sautéed Shallot, Baby Kale, and Olive Oil

~ Fresh Baked Rolls and Butter

DESSERTS

~ Mini Chocolate Mousse in a Waffle Cup

~ Mascarpone Mousse with Strawberry Basil Compote

~ Fresh Fruit Tart

the Mediterraneo BUFFET #3

$132 PER PERSON

SOUP AND SALADS

~ Roasted Tomato Bisque –Slow-cooked Tomatoes in a Basil-scented Light Broth

~ Romaine, Kalamata Olives, Julienne Onions, Sweety Drop Peppers, Feta Cheese, and Pita Chips with Harissa Vinaigrette

~ Fregola with Wilted Spinach, Green Beans, Diced Zucchini, Roasted Garlic, and Parsley

ENTRÉES AND SIDES

~ Baked Salmon Filet with cauliflower Couscous, Herb Tomatoes, and Lemon Vinaigrette

~ Roasted Beef Tenderloin with Whole Grain Mustard Demi

~ Golden Green Lentil with Garden Vegetables and Fresh Herbs

~ Roasted Heirloom Squash, Patty Pans, Butternut Squash, Sherry Vinaigrette, and Fresh Herbs

~ Fresh Baked Rolls and Butter

DESSERTS

~ Exotic Fruits Verrine

~ Pecan Chocolate-brownie Bread Pudding

~ Caramelized Hazelnut-Orange Chocolate Tart

the TexMex BUFFET #4

$118 per person

SOUP AND SALADS

~ Tortilla Soup with Tortilla Strips served on the Side

~ Arugula and Frisée Salad with Shaved Pears, Cranberries, and Blue Cheese Crumbles with White Balsamic Vinaigrette

~ Red Beet Quinoa, Wilted Kale, Orange Segments, and Toasted Pistachios

ENTRÉES AND SIDES

~ Roasted Lemon Prawns with Garlic, Pearl Onions, Mini Sweet Drop Peppers, and Fresh Herbs

~ Shredded Braised Beef “Carnitas Style”

~ Vegan Garden Vegetable Enchilada with sautéed Vegetables,

~ Gallo Pinto - Parboiled Rice cooked with Chipotle and Black Beans

~ Fresh Baked Rolls and Butter

DESSERTS

~ Tres leches Cake Bar

~ Chocolate Sponge filled with Cocadas

~ Churros with dulce de leche

the Oriental BUFFET #5

$115 per person

SOUP AND SALADS

~ Bok Choy and Wild Mushroom Soup

~ Cabbage and Apple Slaw, Tear Drop Peppers, and Cilantro with

Sweet Chili Vinaigrette and Toasted Sesame Seeds

~ Vegan Low Carb Noodle Salad with Carrots, Long Beans, and Edamame with

Ginger Peanut Dressing

ENTRÉES AND SIDES

~ Miso Salmon with Baby Spinach, Toasted Sesame Seeds, and Scallions

~ Thai Basil Chicken – Sautéed Chicken with Tri-color Peppers, Basil, and

Thai Chili Sauce

~ Steamed Jasmine Rice

~ Steamed Broccolini with sautéed Shiitake Mushrooms and Oyster Sauce

DESSERTS

~ Green Tea Ganache Tart

~ Sweet Red Bean Swiss Roll

~ Roasted-sesame Crème Brûlée

the Toscano BUFFET #6

$120 per person

SOUP AND SALADS

~ Tuscan Kale Soup with Italian White Beans, Baby Kale, and Parmesan in a Light Tomato Broth

~ Classic Caprese Salad with Vine-ripened Tomatoes, Fresh Mozzarella,

and Basil with a Balsamic Reduction

~ Insalata Abruzzese with Arugula and Romaine Lettuce, Chickpeas, Tiny Peppers, and

Shaved Parmigiano Reggiano with Cured Lemon Vinaigrette

ENTRÉES AND SIDES

~ Seared Rosemary Chicken Breast with Roasted Peppers, Onions, Olives, Chicken Jus, and Parsley

~ Seared Sea Bass with Baby Artichoke, White Button Mushrooms, Confit Garlic and

Lemon Beurre Blanc, micro greens

~ Baked Vegetable Lasagna with Spinach, Carrots, and Broccoli topped with Parmesan and

Mozzarella Cheese with Ricotta Pesto Sauce

~ Roasted Rainbow Carrots with Fresh Dill and Cranberries with a Ginger Citrus Glaze

~ Fresh Baked Rolls and Butter

DESSERTS

~ Frangelico Cappuccino Chocolate Cup

~ Traditional Tiramisu Glass

~ Assorted Biscotti

the Deli BUFFET #7

$68 per person

SALADS

~ NY Deli Potato Salad with Russet Potatoes tossed in Mayo, Grainy Mustard, Red Onions, Diced Celery, Pickles, Pickle Juice, and Parsley

~ Elbow Pasta Salad with Crispy Bacon, Sweet Peas and Onions with Creamy Apple Cider Dressing

~ Tossed Green Salad with Diced Cucumbers, Carrots, Cherry Tomatoes, and Sliced Red Radishes

With Ranch Dressing and Oregano Vinaigrette

MEATS AND CHEESES

~ Display of Meats and Cheeses to Include: Corned Beef, Black Forest Ham, Roast Beef, Turkey,

Swiss, Havarti, Sharp Cheddar, Provolone, and Tri-pepper Colby Jack cheese.

DELI SALADS

~ Classic Egg Salad

~ Classic Albacore Tuna Salad

TOPPINGS & CONDIMENTS

~ Bibb Lettuce, Red Onions, Sliced Tomatoes and Cucumbers

~ Pepperoncini, Kosher Dill Pickle Spears, Sweet Pickles

~ Deli Mustards – Horseradish Mustard, Gourmaise-Peppercorn, and Classic Mayonnaise

~ Selection of Assorted Rolls and Breads

DESSERTS

~ Black and White Oreo Sandwich

~ Poached Peaches Cheesecake Mousse

~ Classic Apple Strudel

ADD A DAILY INSPIRED SOUP SELECTION

$4 per person

receptions - hors d’oeuvres

Prices listed are per piece. There is a minimum requirement of 20 pieces per order

~ Crab Gougères filled with Spicy Crab Salad

and Comté Cheese. $7.5

~ Crispy Shrimp and Basil Wrapper with

Feuille de Brick and Thai Chili Sauce. $7

~ Teriyaki Chicken Skewers with Pearl Onions,

Pickled Ginger, and Sesame Seeds. $6

~ Truffle Chicken Puff – Chicken & Parmesan

Cheese wrapped in Puff Pastry with

Truffle Aioli. $7

~ Beef and Shishito Pepper Skewers with

Roasted Garlic Glaze. $6.5

~ Crispy Butternut Squash “Agri Dulce” Wonton with Harissa-lemon Dip. $5

~ Mini Brie and Honey Tart with

Toasted Pistachios. $5.5

~ Sweet Pea and Potato Fritter with

Mint Chutney. $5

~ Vegetable Samosa with Tamarind Chutney. $5

~ Wild Mushroom Arancini with Truffle Aioli. $6

~ Assorted Sushi Lollipop – Tuna, Salmon, and Yellowtail on Bamboo Fork. $7.5

~ Seared Ahi Tuna Tataki with Pickled Ginger Aioli and Caviar on a Rice Cracker. $7.5

~ Smoked Salmon with Horseradish Crema and Tobiko Caviar on Pretzel Crostini. $7

~ Duck Prosciutto with Ricotta and Cantaloupe on

Red Endive. $6.5

~ Asparagus wrapped with Lardo on Foie Gras Sable finished with a Black Truffle Aioli. $7

~ Crusted Beef Tenderloin, Salsa Verde, Bell Peppers, and Artichoke Taboulleh. $6.5

~ Blue Cheese Mousse with Dried Fruit and Almond Brittle on Brioche. $6

~ Roasted Beet Mille Feuille with California

Goat Cheese. $6

~ Tomato Tartlet with Vegetable Brunoise,

Basil Pesto, and Pine Nuts with a Caper Aioli. $6

~ Vegetable Skewer and Andalusian Gazpacho with Watercress Oil. $6

RECEPTIONS- carving stations

Receptions are based on 1.5 hours of service for a minimum of 25 people

DINNER RECEPTION MENU #1

$135 per person

SALADS

~ Kohlrabi and Fennel Noodle Salad with Cashew Pesto, English Peas,

and Teardrop Tomatoes

~ Superfood Slaws – Kale, Brussels Sprouts, and Napa and Red Cabbage

with Creamy Meyer Lemon Dressing

ENTRÉES AND SIDES

~ White Wine and Garlic Roasted Chicken Thigh with Basque-style Piperade

~ Grilled NY Strip with Patatas a la Sarladaise with Onion and Duck Fat

~ Gemelli Pasta with Sundried Tomato Pesto, Asparagus,

Roasted Summer Squash, and Fresh Herbs

~ Cauliflower Au Gratin with Béchamel and White Cheddar

~ Fresh Baked Rolls and Butter

CARVING STATION

~ Oven-roasted Turkey Breast with Smashed Sweet Potato with

Crispy Bacon, and Brown Butter, Turkey Gravy

DESSERTS

~ Wine-poached Pear with Chocolate Mousse

~ Guava Cream Cheesecake

~ Key Lime Bar

DINNER RECEPTION MENU #2

$148 per person

SALADS

~ Classic Butter Lettuce Salad – Tarragon, Chives, Parsley, Radishes, and Chopped

Eggs with Roasted Shallot Vinaigrette

~ Haricots Verts and Wax Bean Salad with Diced Cucumbers and Edamame with a

Charred-pineapple Emulsion

ENTRÉES AND SIDES

~ Sea Bass “a la Provençal” with Sautéed Pearl Onions, Cherry Tomatoes, Capers,

and Black Olives

~ Turkey Lasagna – Classic Marinara Style with Mozzarella, Parmesan Mornay, and

Ricotta Impastata

~ Seared Pork Medallion with Roasted Mushrooms, Fennel, Baby Kale,

Blue Cheese Crumbles, and Mustard Demi

~ Sautéed Farm Fresh Vegetables with Artichokes and Olive Oil

~ Fresh Baked Rolls and Butter

CARVING STATION

~ Mustard-crusted Roasted NY Strip Loin with Blue Cheese Mashed Potatoes

and Heart of Palm and Asparagus Salad with Herb Vinaigrette

DESSERTS

~ Choco flan

~ Almond Cream and Fresh Pear Tart

~ Carrot Cake, Greek Yogurt, and Blood Orange Crémeux Verrine

ALL SERVICES INCLUDE:

SEASONAL INFUSED WATER, BAKERY SELECTION WITH TOPPINGS, FRESH BREWED

REGULAR COFFEE AND CHEF TEA SELECTION.

ALL INCLUSIVE SERVICE:

CUSTOMIZED MENU, PLANNING & DETAILS, SHOPPING, SPECIAL EQUIPMENT IF NEEDED, SILVERWARES, NAPKINS, PLATES, CUPS FOR TEA & INFUSED WATER, CHAFING DISHES, CARVING BOARD AND SPECIAL TOOLS. CLEAN UP AND PUT AWAY LEFTOVERS.

EXTRAS FEES:

CHEF ASSISTANCE

SERVER ATTENDANT

BARTENDER AVAILABLE UPON REQUEST

We provide a third-party company contact for Rental & Deco upon request.

Food Prices does not include 7% tax

Gratuities are appreciated.

We are committed to preparing our menus with the focus on environmental and socially responsible grown products. To maintain this focus, please note that some products on our menu offerings may change on short notice based on seasonal and regional availability. To stay true to our collaborative efforts to be environmentally sustainable, we will substitute appropriate alternatives as necessary. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of

food-borne illness

PLEASE PLACE YOUR RESERVATION

3 WEEKS IN ADVANCE