Private Chef Sandira Amin

With a servants' heart, I left my corporate job after 27 years and followed my heart into the kitchen with the goal of creating lifelong experiences for those whom I serve. Born and raised in Louisiana, I grew up eating wonderful southern food prepared by the wonderful southern women of my family. As my love and admiration for these matriarchs grew, so did my love for the art and mastery of creating delicious food which was as pleasing to the eye as it was to the palate and the soul. We specialize in providing Southern, Cajun and Caribbean fare to the clients with a distinguished palate and who pay attention to and expect impeccably detailed service.

For me, cooking is...

Something that I could and would do for free!!!

I learned to cook at...

No formal training, Thirty plus years of cooking experience. Six years as a Personal Chef and Caterer.

A cooking secret...

Setting a simple yet flavor filled foundation via garlic confit, slowly sautéed holy trinity and using modern day equipment such as the slow cooker.

My menus

Caribbean and Latin Nights Menu

STARTER

Choose 1 dish

Empanadas OR Meat Patties Beef or chicken served with avocado crème or jerk dipping sauce

Blackened Shrimp Skewers with Mango Chutney

FIRST COURSE

Choose 1 dish

Garden Salad Fresh baby spinach, spring mix, seasonal berries, pickled carrots and warm goat cheese discs with housemade mixed berry vinaigrette

Seafood Salad, mixed greens, cherry tomatoes, fresh avocadoes topped with blackened shrimp and spicy red pepper vinaigrette

MAIN COURSE

Choose 1 dish

Jerk Salmon with Saffron Rice, crunchy spicy panko crust on Atlantic salmon served with seasonal vegetables, & plantain fritters

Brown Stew Chicken with Rice & Peas served with a side of mixed greens & plantain fritters

Deconstructed Fish Tacos, fried mahi filets, jicama slaw layered on corn tortillas, served with a side of black beans, & plantain fritters

Chimichurri Steaks with Pickled Onions and Black Beans, marinated skirt steak, cilantro lime rice or mojo potatoes, & plantain fritters

DESSERT

Choose 1 dish

Individual Pineapple Upside Down Cake

Individual Key lime Pie with sweetened whipped cream

Cajun Fare Menu

STARTER

Choose 1 dish

Seafood OR Chicken & Sausage Gumbo with rice

Cajun Seafood Croquettes with remoulade sauce, shrimp, crawfish and crab

FIRST COURSE

Choose 1 dish

Garden Salad, fresh baby spinach, spring mix, cherry tomatoes, roasted corn and red bell peppers with house-made cajun ranch dressing

MAIN COURSE

Choose 1 dish

Blackened Jumbo Prawns and stoneground gruyere grits with brown butter gravy, served with seasonal vegetables. served with garlic toast points

Blackened New York Strip or Ribeye Steak with compound butter, served with smashed red potatoes and asparagus spears. served with garlic toast points

Seafood Stuffed White Fish, blackened white fish stuffed with Cajun seafood dressing of crawfish & shrimp, served with dirty rice and seasonal vegetables. served with garlic toast points

Shrimp or Crawfish Etouffee, select shrimp or crawfish cooked in a creamy Cajun gravy served over steamed rice and haricots verts. served with garlic toast points

Mardi Gras Pasta (Vegetarian or Chicken Option Available) beef andouille sausage, jumbo prawns with pasta in a spicy cajun sauce, served with seasonal vegetables. served with garlic toast points

DESSERT

Choose 1 dish

Bananas Fosters fritters with Salted Pecan Praline Sauce

Shipley’s Doughnut Chocolate Bread Pudding with crème anglaise

Not Just for Sunday Brunch Menu

STARTER

Choose 1 dish

Smoked Salmon Crostini with avocado goat cheese smear

Avocado Toasts with garlic rubbed crostini and fresh vegetable pico topping

FIRST COURSE

Choose 2 dishes

Spinach Salad, Fresh baby spinach, spring mix, strawberries, roasted pecans and warm goat cheese discs with housemade mixed berry vinaigrette

Fresh Seasonal Fruit, Seasonal fruits served chilled with honey lime dressing

MAIN COURSE

Choose 1 dish

Cast Iron Hashbrown Frittata (vegetarian or house-made chicken sausage) Shredded hashbrown crust, eggs, creminis, asparagus, gruyere, cherry tomatoes and spinach

Southern Fried Chicken Wings Served with choice of starch and housemade potato medley

Southern Fried Catfish Served with choice of starch and southern stone ground buttered smoked gouda grits

Steak & Eggs, New York Strip or Ribeye with eggs your way

DESSERT

Choose 1 dish

Buttermilk Liege Waffles with warm maple syrup

French Toast Casserole with sweet crème brule’ sauce

Southern with a Twist

STARTER

Choose 1 dish

Crab Stuffed Fried Green Tomatoes

Salmon Croquette stack with housemade tartar sauce

Mini Gruyere grits Cake with Blackened Shrimp and cream sauce

Chicken pot Pie Biscuits

FIRST COURSE

All inclusive

Garden Salad, spring mix, cherry tomatoes, roasted butternut squash , honey crisp apples, shaved aged parmesan with Balsamic vinaigrette

MAIN COURSE

Choose 1 dish

Ribeye, NY Strip or Filet cooked to taste with compound herb butter and garlic confit smashed red potatoes. Accompanied by seasonal vegetables. mini cornbread muffins and honey butter spread

Slow cooked lamb shank with garlic baked parmesan mashed potato cake and Mixed Greens served with mini cornbread muffins and honey butter spread

Smothered turkey legs With twice baked sweet potatoes and seasonal vegetables served with mini cornbread muffins and honey butter spread

Herb Crusted Salmon en croute, with crimini mushroom rice OR Macaroni & 5 cheeses and seasonal vegetables served with mini cornbread muffins and honey butter spread

Vegetarian Shepard’s Pie, homemade biscuit filled with savory vegetables and southern gravy served with mini cornbread muffins and honey butter spread

DESSERT

Choose 1 dish

Warm Cast Iron Peach Cobbler with Vanilla Bean Ice Cream

Banana Pudding Trifle with sweetened whipped cream and homemade custard

Glazed Sweet Potato Hand Pies with Sweetened Cream and caramel discs