SAMPLE MENUS

We specialize in Modern International cuisine. Here are some popular examples of internationally inspired Private Dinner menus.

Please keep in mind that your menu is completely custom.

Click through past menus inspired by cultures around the world

SPAIN: 4 COURSE

 

Chilled almond soup with grape, Marcona almond, chive, sherry, and fried shallots.

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Crispy artichoke-rice cakes with Manchego and oregano crema.

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Char-grilled sea bream with saffron aioli, tomato and mojete.

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Basque style filet mignon with Cabrales sauce, lemon roasted zucchini and toasted garlic rice.

FRANCE: 5 COURSE

 

Butter lettuce with concord grapes, Roquefort cheese mousse, roasted pecans, lavender honey and vanilla vinaigrette.

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Baby beets with spiced hazelnuts, beet purée, cashew butter, Valencia orange and saffron vinaigrette.

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Butter poached Diver scallops with apricot chutney and celeriac purée.

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Pasture beef short ribs with smoked Fontina Béchamel, lavender roasted carrots and Dijon butter.

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Ghirardelli dark chocolate pot de crème with roasted strawberries, clove whipped cream and candied walnut crumble.

THAILAND: 3 COURSE

 

Coconut Tom Yum with char-grilled shrimp, Yukon potato, sesame, lemongrass & chile oil.

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Pan-fried Thai snapper with crispy leeks, Okinawa potato puree and coconut-lemongrass emulsion.

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Mango sticky rice with Jasmine powder, candied cashews and palm sugar caramel.

ITALY: 3 COURSE

 

Proscuitto di Parma with shaved pear, peach balsamic,Tuscan olive oil, arugula, spicy almonds and marinated feta.

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Pasture chicken breast with golden beets, sage mascarpone, slow roasted eggplant and chianti pan sauce.

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Pink peppercorn panna cotta with roasted grapes, cara cara orange and toasted butter crumbs.

JAPAN: 4 COURSE

 

Red miso soup with Bunashimeji mushrooms, peppered tofu, and toasted chile flake.

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Seared Blue Fin tuna with avocado purée, pineapple ponzu, wakame, mango, and togarashi spiced lotus chips.

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Char-grilled Kobe short rib with buttered sushi rice, enoki mushrooms, and pickled onions.

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Green tea mochi with fortune cookie crumble, yuzu honey and black sesame tuile.

AMERICA: 3 COURSE

 

Smoked cheddar mac and cheese with New Mexico chilies, applewood bacon, and rosemary-biscuit crust.

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Pan-fried red snapper with Granny Smith apple relish, brown butter grits, roasted Meyer lemon, and baked asparagus.

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Strawberry shortcake with burnt honey whipped cream, powdered cherry, and pistachio.

The Private Chefs 5.0 star rating 17 reviews

Meet The Executive Chef

Chef Andy is the Executive Chef and Founder of The Private Chefs. He studied at Le Cordon Bleu and has worked in fine dining since 2001, including Michelin-starred restaurants, country clubs, and event companies.

         

The Private Chefs 5.0 star rating 17 reviews