Chef Michael Dibianca

Personal Chef In Pottstown

I currently own 2 restaurant I have been a well accomplished chef for 20 plus years. Can handle events and parties from 2 to 500 with full staffing and rentals. I can do it all as well as provide beer-wine-alcohol to any event. I have access to ingredients from all over the world from truffles to fish from Hawaii. A few things.

ONE I can't work on Friday orSaturday I own 2 restaurants and I am there.

TWO. I don't cook for less then 8 people

THREE. NO SUSHI

For me, cooking is...

My passion and love. It come first in my life.

I learned to cook at...

Culinary Institute of America Hyde park New York

A cooking secret...

Perfection and providing the best product available

My menus

French Menu

STARTER

All inclusive

Steak Tartar w/ fried capers, quail egg, Dijon aioli and brioche toast

Escargot w/ garlic, butter, parsley, white wine, mushroom and toasted crostini

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Seared Trout w/ pommes puree, green beans, almonds and lemon brown butter

Veal Escalope w/ asparagus risotto, charred scallion and wild mushroom cream

DESSERT

All inclusive

Milk Chocolate Pot de Crème

Mediterranean

STARTER

All inclusive

Tuna Tartar with Avocado, green Tabasco aioli, sesame crunch, baby greens, lemon oil

Pan Seared Jersey Scallops with Celery root puree-lobster-sunflower greens-citrus

FIRST COURSE

All inclusive

Butternut Squash Ravioli with Cranberries-hazelnuts-30 year balsamic-Ricotta Salata

MAIN COURSE

All inclusive

Wild Mushroom with Shaved Pecorino-white truffle-fresh herbs

Pan Seared Duck Breast with Butternut squash pudding-baby greens-lavender honey-natural jus

DESSERT

All inclusive

Chocolate Tart with Italian cherries and whipped cream

Country Side Dinner

STARTER

All inclusive

Lemon Roasted Artichokes w/ garlic green bean salad, feta and balsamic

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan Seared Stripped Bass w/ asparagus puree, green garlic butter and potato chips

Shaved Parma Proscuitto w/ black mission figs, Umbriaco and aged balsamic

Grilled Rack of Lamb w/ caramelized onion tart, rapini and mint pesto demi glace

Slow Braised Short Rib w/ parsnip puree, roasted tomato, garlic jus and crispy parsnips

DESSERT

All inclusive

Tiramisu

Oyster Dinner

STARTER

All inclusive

Kumamoto Oysters w/ grapefruit-ginger granite

Raw Oysters w/ Granny Smith apple mignonette

FIRST COURSE

All inclusive

Crispy Oysters w/ grilled bacon, apple-celery slaw and Tabasco oil

MAIN COURSE

All inclusive

Wood Roasted Oysters w/ truffle cream and fried leeks

Wood Roasted Oysters w/ wasabi butter and sake

BBQ Oysters w/ sea salt and pancetta powder

Spicy Seared Tuna w/ oyster chowder, crispy fennel, ramp oil and saffron

DESSERT

All inclusive

Tapioca Pearls w/ vanilla, Bing cherries and almonds

Italian Menu

STARTER

All inclusive

Spicy Beef Carpaccio w/ horseradish, baby greens, lemon and shaved Pecorino

FIRST COURSE

All inclusive

Parpadella w/ rabbit ragu, wild mushrooms, shaved Parmesan and fried sage

MAIN COURSE

All inclusive

Slow Braised Veal Cheeks w/ white bean puree, roasted tomato and fried oregano

Grilled Lamb Chop w/ creamed brussel sprouts, confit potato and apple vinegar jus

DESSERT

All inclusive

Chocolate Hazelnut Cake w/ orange gelato and hazelnut caramel

New American Menu

STARTER

All inclusive

Tuna Crudo w/ sea salt, blood orange, leek and black pepper

FIRST COURSE

All inclusive

Pan Seared Cod w/ black rice, artichokes, burnt orange caper citronette

MAIN COURSE

All inclusive

Grilled Lamb Marquez Sausage w/ mint risotto, shaved salsify salad and lemon oil

Braised Short Rib w/ 3 cheese creamy polenta, asparagus and horseradish

DESSERT

All inclusive

Pine Nut Tart w/ vanilla ice cream and saffron honey

French Menu

STARTER

All inclusive

Steak Tartar w/ fried capers, quail egg, Dijon aioli and brioche toast

Escargot w/ garlic, butter, parsley, white wine, mushroom and toasted crostini

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Seared Trout w/ pommes puree, green beans, almonds and lemon brown butter

Veal Escalope w/ asparagus risotto, charred scallion and wild mushroom cream

DESSERT

All inclusive

Milk Chocolate Pot de Crème

Mediterranean

STARTER

All inclusive

Tuna Tartar with Avocado, green Tabasco aioli, sesame crunch, baby greens, lemon oil

Pan Seared Jersey Scallops with Celery root puree-lobster-sunflower greens-citrus

FIRST COURSE

All inclusive

Butternut Squash Ravioli with Cranberries-hazelnuts-30 year balsamic-Ricotta Salata

MAIN COURSE

All inclusive

Wild Mushroom with Shaved Pecorino-white truffle-fresh herbs

Pan Seared Duck Breast with Butternut squash pudding-baby greens-lavender honey-natural jus

DESSERT

All inclusive

Chocolate Tart with Italian cherries and whipped cream

Country Side Dinner

STARTER

All inclusive

Lemon Roasted Artichokes w/ garlic green bean salad, feta and balsamic

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan Seared Stripped Bass w/ asparagus puree, green garlic butter and potato chips

Shaved Parma Proscuitto w/ black mission figs, Umbriaco and aged balsamic

Grilled Rack of Lamb w/ caramelized onion tart, rapini and mint pesto demi glace

Slow Braised Short Rib w/ parsnip puree, roasted tomato, garlic jus and crispy parsnips

DESSERT

All inclusive

Tiramisu

Oyster Dinner

STARTER

All inclusive

Kumamoto Oysters w/ grapefruit-ginger granite

Raw Oysters w/ Granny Smith apple mignonette

FIRST COURSE

All inclusive

Crispy Oysters w/ grilled bacon, apple-celery slaw and Tabasco oil

MAIN COURSE

All inclusive

Wood Roasted Oysters w/ truffle cream and fried leeks

Wood Roasted Oysters w/ wasabi butter and sake

BBQ Oysters w/ sea salt and pancetta powder

Spicy Seared Tuna w/ oyster chowder, crispy fennel, ramp oil and saffron

DESSERT

All inclusive

Tapioca Pearls w/ vanilla, Bing cherries and almonds

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Chef Michael Dibianca

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For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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