

Personal Chefing
Note: All menus below are samples of Chef Lee's past work. He does much more, just contact him with your request!
Sample Menu For 2
Starter
Flatbread - Pistachio butter, heirloom tomato, fresh goat cheese, basil, white pepper
Entrée
Vegan “Ricotta” Lasagna - Whipped tofu, garden primavera, and herbed pasta served with garlic red pepper focaccia
Dessert
Chimichurri Waffle - topped with fresh berries and whipped cream

Sample Menu For 5

Starter
Steak Tartar and Citrus Salad - Arugula, garlic, cilantro, walnuts, radishes, oranges, bacon, with a citrus basil vinaigrette
Entrée
Beef Wellington - Accompanied by a roasted garlic and shallot gravy and served with either parmesan mashed potatoes and asparagus or lemon thyme mushroom rice
Dessert
Lemon Cloud Cake - Served with blueberries and a fresh thyme whipped cream
Sample Menu For 10
Starter
Charcuterie - 3 meats, 3 cheeses, accoutrements, grilled naan
Entrée
Bison Short Ribs - Coffee rubbed and stout braised ribs, polenta, escabeche
Dessert
Apple cake - topped with whipped cream, bacon, and salted caramel

Sample Menu For 12
Starter
Vegetarian Delight – toasted baguette, mascarpone cheese, pickled carrot ribbons, apricots, shallots, brown sugar, basil, cardamom, and shaved steak
Entrée
Mardi Gras Bowl – edamame rice ball, grilled shrimp, andouille sausage, crab, pulled pork corn muffin, tomato basil bisque
Dessert
Chocolate Ganache – strawberry, pomegranate, fig, crispy prosciutto di Parma, and salted caramel


Sample Menu For 12

Starter
Pozole – Hominy, garbanzo beans, corn, chorizo, cilantro
Entrée
Rack of Lamb – Curry rosemary lamb with orange and lemon, served with a basil parmesan risotto and grilled asparagus
Dessert
Raspberry Truffle - Rich layered chocolate ganache, drizzled with a raspberry puree and caramel, topped with crisped prosciutto

