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

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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