Private Chef in Belton

Fresh fruit salad a colorful mix of seasonal fruits like berries, melons, and citrus

Ogurt parfait layers of greek yogurt, granola, and honey, topped with fresh berries

Fresh fruit juices / alphonso mango milkshake

Oven-baked eggs eggs baked with spinach, cherry tomatoes, and feta cheese in individual ramekins

Smoked salmon avocado toast whole grain bread topped with smashed avocado, smoked salmon, capers, and dill

Vegetable quiche a flaky crust filled with eggs, cheese, and a medley of seasonal vegetables like zucchini and bell peppers

Belgian waffles fluffy waffles served with a variety of toppings such as:(fresh whipped cream maple syrup sliced bananas mixed berries nut butter)

Roasted potatoes seasoned and roasted until golden, served with fresh herbs

Seasonal roasted asparagus lightly drizzled with olive oil and lemon juice, roasted until tender

Vernight chia pudding chia seeds soaked in almond milk, sweetened with maple syrup, and topped with fresh fruit

Banana bread moist and flavorful, served with a side of butter or cream cheese

Cheese curds ( deep fried cheese curds served with tangy dipping sauce

Corn fritters ( sweet corn fritters served with a spicy remoulade sauce

Crab hushpuppies with zesty tartare,

Corn bread with honey butter

Sweet potato and maple soup

Wisconsin beer cheese soup ( creamy soup made with beer, sharp cheddar and vegetables

Mid western cobb salad ( grilled chicken, bacon, hard boiled eggs, tomatoes and blue cheese

Harvest salad ( mixed greens with roasted beets, goat cheese, candied walnuts, balsamic glaze

Pork tenderloin with apple chutney and wild rice pilaf

Beef pot roast ( slow cooked with vegetables , served with mashed potatoes

Chicken piccata with creamy sauce / lemon / capers

Chicken and waffles: fried chicken: crispy, seasoned chicken pieces with maple

Mid west meat loaf

Classic midwestern apple pie

Pecan pie ( served with whipped cream with a touch of bourbon)

Mezze platter- assorted fresh and grilled vegetables with mediterranean dips, fresh and dried fruit, cured meats,assorted fine cheeses, grilled pita and crostini

Parmesan stuffed dates wrapped in pepper bacon

Baked crimini mushrooms with boursin, wilted baby spinach, shallots, and garlic confit (v)

Tuxedo pepper seared beef tenderloin with charred root vegetables and herbed chevre cauliflower puree

Black garlic and herb roasted lamb with haricot vert bundles and potato pavé

Orecchetti with caramelized onion, apple and house-made sausage finished with pecan, rosemary and parmesan granita

Dark chocolate panna cotta with cherry cabernet compote

Fig and apricot cake with honey apricot italian merengue

Slider station: mini vegetarian sliders alongside meat options

Assortment of sushi rolls

Caprese skewers: skewer cherry tomatoes, fresh mozzarella balls, and basil leaves for a simple yet elegant appetizer. drizzle with balsamic glaze for extra flavor

Taco bar: set up a taco bar with options like seasoned black beans, grilled vegetables, tofu or tempeh, salsa, guacamole, cheese, lettuce, and tortillas

Vegetarian spring rolls: ( serve with a side of peanut or hoisin dipping sauce

Spinach and feta spanakopita triangles: flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, onions, and herbs

Mediterranean mezze platter: arrange a variety of small plates including hummus, tzatziki, stuffed grape leaves, olives, falafel, pita bread, and roasted vegetables. for vegetarians, you can focus more on the veggie options like hummus, falafel, and roasted vegetables

Egetarian bruschetta: sliced baguette topped with a variety of toppings such as diced tomatoes, basil, mozzarella, roasted bell peppers, or olive tapenade

Falafel with tahini sauce: crispy chickpea falafel served with a creamy tahini sauce and a side of tabbouleh salad

Vegetarian samosas: crispy pastry filled with spiced potatoes, peas, and onions, served with mint chutney or tamarind sauce

Vegetable tempura: assorted vegetables such as bell peppers, sweet potatoes, zucchini, and broccoli battered and fried until crispy, served with tempura dipping sauce

Quinoa salad cups: mini cups filled with a refreshing quinoa salad mixed with diced vegetables, herbs, and a lemon vinaigrette

Patatas bravas (spain): crispy fried potatoes served with a spicy tomato sauce and aioli

Gyoza (japan): pan-fried dumplings filled with ground meat or vegetables, served with a soy-based dipping sauce

Empanadas ( chicken / beef)

Spanish croquettes with garlic aioli

Baked mini lasganae

Chicken satay skewers: grilled chicken skewers marinated in a blend of coconut milk, soy sauce, ginger, and spices, served with peanut sauce for dipping

Chicken quesadillas: flour tortillas filled with grilled chicken, cheese, sautéed onions, and bell peppers, served with salsa and sour cream

Apple tartlets with caramel sauce

Caramel flan with caramel sauce

Coconut and passion fruit panna cotta:

Cheese cake chocolate / flavors

Cajun shrimp remoulade succulent shrimp seasoned with cajun spices, served with a tangy remoulade sauce

Caribbean pumpkin soup a flavorful and creamy pumpkin soup infused with caribbean spices like thyme and scallions

Mardi gras salad a vibrant salad with mixed greens, tropical fruits, and a zesty vinaigrette, capturing the festive spirit of mardi gras

Crawfish etouffee bruschetta sautéed crawfish in a rich etouffee sauce served over toasted french bread, combining the flavors of new orleans with a touch of elegance

Coconut callaloo soup a velvety soup made with callaloo (leafy greens), coconut milk, and caribbean spices for a comforting and exotic start

Creole caesar salad a twist on the classic caesar salad with creole-spiced croutons, blackened shrimp, and a zesty remoulade dressing

Shrimp and andouille sausage gumbo a rich and hearty gumbo featuring shrimp, andouille sausage, okra, and traditional creole spices

Caribbean jerk gumbo a fusion gumbo with a caribbean twist, featuring jerk-seasoned chicken, smoked sausage, and okra served over rice

Amaican pepper pot soup a spicy and flavorful soup made with callaloo, okra, peppered beef, and caribbean spices, offering a taste of jamaican cuisine

Mango avocado creole salad a refreshing salad with a mix of mango, avocado, tomatoes, and cajun-spiced vinaigrette, creating a fusion of tropical and creole flavors

Jerk chicken and andouille sausage jambalaya a fusion dish combining the bold flavors of jamaican jerk chicken with the hearty goodness of new orleans-style andouille sausage jambalaya

Blackened red snapper with plantain puree red snapper fillets blackened with cajun spices, served on a bed of plantain puree, capturing the essence of both cuisines

Bananas foster cheesecake creamy cheesecake topped with caramelized bananas and a decadent rum-infused sauce, inspired by the classic new orleans dessert

Beignets with tropical fruit salsa light and fluffy beignets dusted with powdered sugar, accompanied by a refreshing tropical fruit salsa for a sweet ending

Avocado bhel tartare ( avocado, pico, puffed rice, spicy sauces, yoghurt drizzle)

Veg biryani balls with truffle tomato cream sauce

Carribean patty stuffed with hibiscus flower and mushroom mixture with jerk seasoning sauce

Jackfruit cutlets with gold leaves and micro greens and truffle sauce

Banana steam and hearts of palm ceviche with mango, avacado, pico. and cilantro

Kafir lime rasam shots ( lemon grass and kafir lime flavored tomato broth)

Veg tempura with thai chili sauce on bed of wasabi spinach tortilla, radish, vegan creama

Cassava croquettes with remoulade sauce

Fondant scallop potatoes on bed of tortilla, gun powder and curry leaves dust, micro greens

Truffle-infused white bean velouté. (small, velvety soup made with white beans and infused with the rich flavor of truffles. garnish with chives and a drizzle of truffle oil.)

Potato cream with caramelized leek & saffron

Carrot turmeric soup with roasted garbanzos

Seitan negimaki

Arroz tikki with chimmichuri sauce

Satay tofu skewers with teriyaki glaze

Truffle risotto with asparagus spears

A fragrant coconut curry soup with red lentils, flavored with indian spices like cumin, coriander, and turmeric. garnished with fresh cilantro

Moroccan vegetable tagine with couscous ( slow-cooked vegetables in a flavorful moroccan spice blend, served over fluffy couscous.)

Roasted butternut squash and apple bisque with maple glaze a smooth and comforting bisque featuring the sweetness of roasted butternut squash and apples, finished with a drizzle of maple glaze

C ava t a p i .( eggplant. tomato. capers. szechuan. chili oil. calabrian chiles

Harissa carrots and fennel with lentils

Bottled biryani with mint raita , crips, naan

Cauliflower peri peri, saffron rice , chef s special sauce

Green fried rice..... zhoug. tofu. fennel. broccoli. red pepper. oyster mushroom

Linguine , vegan bolognese, truffle shaves

9 spice flavored tofu steak on bed of brocolini, asparagus, coconut creama saffron sauce

Eggplant neopolitan

Stuffed smoked aubergine

Ravioli. pomodoro

French lavender crème brûlée (dessert) coconut creme

Coconut and passion fruit panna cotta:

Moroccan rice pudding with raisins, almond and pistachio dust

Bacon wrapped dates

Seared tuna on rice cracker with wasabi crema and pickled onion,

Crab hushpuppies with zesty tartare,

British sausage rolls with tangy tomato chutney,

Port wine chicken liver mousse with crostini and fig preserves,

Artichoke and spinach dip stuffed mushrooms

Grilled shrimp cocktail with shallot creme sauce

Shaved brussel sprouts, kale, marcona almonds, shaved mancego cheese, spring onion, slivered jalapeños, dried apricot with red wine vinaigrette

Sides goat cheese whipped potatoes, potatoes gratin, duck fat roasted potatoes, truffle parmesan risotto, lobster mac ’n cheese, truffle mac ’n cheese

Sides grilled jumbo asparagus with charred lemon and olive oil, broccolini with roasted garlic and aleppo pepper, sautéed french green bean with shallots, creamed garlicky spinach, sautéed wild mushroom medley

Filet mignon: bernaise, brandy peppercorn cream, blue cheese crema

Seared ribeyes with chimmichurri

Cardamom and clove molten chocolate cakes with vanilla bean ice cream,

Brioche bread pudding with bourbon caramel sauce,

Vanilla creme brûlée,

Chocolate soufflé,

Individual pavlova with fresh berries, hazelnut chocolate mousse,

Maryland style crabcake on fried green tomato with homemade pimento cheese

Bibb wedge salad - butter lettuce, sourdough pretzel crouton, crispy chicken 'cracklin,' crumbled bleu cheese, buttermilk dressing

Smothered pork shank over aged cheddar grits with fresh corn and sweet pepper relish

Apple and pecan tart ; blueberry gastrique, bourbon chantilly cream