Private Chef in Caroline County

Escargots de bourgogne traditional burgundy snails baked with garlic-parsley butter, served with crusty baguette

French onion soup rich, slow-cooked onion soup topped with a melted gruyère cheese crust

Arugula salad with goat cheese and walnuts fresh arugula topped with creamy goat cheese, toasted walnuts, and a light balsamic vinaigrette

Duck liver mousse with cornichons smooth duck liver mousse served with cornichons, mustard, and slices of toasted brioche

Duck breast à l’orange seared duck breast with a sweet and tangy orange glaze, served with a side of potato gratin and sautéed green beans

Coq au vin chicken slow-braised in red wine with mushrooms, onions, and bacon, served over buttered noodles

Braised beef short ribs à la bourguignonne served with mash potato/potato purée and roasted brussel sprouts

Chocolate soufflé classic airy chocolate soufflé served with a side of vanilla crème anglaise

Tarte tatin caramelized upside-down apple tart, served warm with a dollop of crème fraîche

Crème brûlée rich vanilla custard topped with a crisp layer of caramelized sugar

Greek yogurt parfait: greek yogurt layered with granola, honey, and mixed berries

Fresh fruit platter: seasonal sliced fruits such as watermelon, pineapple, berries, and oranges, served with a honey-yogurt dip

Assorted pastry basket: mini croissants, muffins, and danish pastries served with butter, jam, and honey

Mini avocado toasts: smashed avocado on multigrain toast, topped with cherry tomatoes and chili flakes

Smoked salmon crostini: crisp crostini topped with smoked salmon, cream cheese, capers, and dill

Truffle deviled eggs: classic deviled eggs infused with truffle oil and garnished with chives

Classic eggs benedict: poached eggs on an english muffin, topped with hollandaise sauce and served with sautéed spinach and hash browns

Crab & spinach frittata: oven-baked frittata with fresh crab meat, spinach, and parmesan cheese

Stuffed french toast: thick brioche french toast stuffed with cream cheese and strawberry compote, served with maple syrup

Breakfast burrito: filled with scrambled eggs, peppers, onions, cheddar cheese, black beans, and salsa, wrapped in a flour tortilla

Buttermilk pancakes: fluffy pancakes with toppings of maple syrup, fresh berries, or chocolate chips

Vegetarian quiche: spinach, mushroom, and feta cheese quiche with a buttery crust, served with a side salad

Mini churros: warm mini churros coated in cinnamon sugar, served with chocolate and caramel dipping sauces

Ricotta pancakes: light ricotta pancakes topped with lemon curd and fresh berries

Warm cinnamon rolls: freshly baked cinnamon rolls drizzled with cream cheese icing

Bread pudding with vanilla sauce: classic bread pudding served warm with a side of vanilla sauce

Butternut squash soup with sage and crème fraîche

Truffle deviled eggs

Maple-glazed bacon wrapped scallops

Cranberry brie bites with puff pastry

Pear roasted butternut squash soup • creamy butternut squash soup garnished with toasted pumpkin seeds and a swirl of crème fraîche

Roasted beet & goat cheese salad with arugula and walnuts

Harvest salad with apples, pecans, and maple vinaigrette

Kale caesar salad with parmesan crisps

Stuffed mushrooms, mushrooms filled with a savory mixture of breadcrumbs, herbs, an

Herb-roasted turkey with traditional stuffing

Honey-glazed ham

Crispy skin salmon with citrus glaze

Vegetarian shepherd’s pie with root vegetables and lentils

Creamy mashed potatoes with garlic and chives

Sweet potato casserole with marshmallows and pecan streusel

Green bean almondine with lemon zest

Cornbread stuffing with sausage and herbs

Cranberry sauce with orange zest

Roasted brussels sprouts with balsamic reduction

Green bean casserole, green beans in a creamy mushroom sauce, topped with crispy fried onions

Pumpkin pie with cinnamon whipped crea

Pecan pie with bourbon caramel

Apple crisp with vanilla ice cream

Chocolate tart with salted caramel drizzle

Onion goat cheese puff

Mini baked brie with apple chutney

Butternut squash and mushrooms risotto

Calabaza butternut soup organic fresh cream | organic

Shepherd's pie grass fed (grass fed ground beef with peas, carrots and corn blended in a savory homemade sauce and topped with a yukon gold mashed potato crust)

Scallops stir-fried with pumpkin puree

Seafood paella(spanish bomba rice, saffron and seafood)

Home made ravioli filling with ossobuco cooked for 18 hours in cream sauce, basil and italian tomatoes

Short ribs and grilled polenta accompanied by eggplants and roasted tomatoes

Chicken casserole, mushrooms, basmati rice and leek

Apple crumble blossom (filled with cinnamon-spiced apples and topped with a crispy mix of sugar and oats)

Chocolate mousse cake

Sticky toffee cake

Gluten free chocolate lava cake 9elicious taste of rich belgian chocolate as you enjoy a warm lava cake)

Apple berry blossom

Poached escargot; tender snails poached in white wine and herbs and served in a hollowed out red bliss potato finished with drizzled truffle oil

Filet carpaccio; seared seasoned filet served rare and served on grilled brioche bread then topped with horseradish cream

Lobster bites; lobster tail cut into bite size then battered then fried served an herb aioli

Roasted potato soup; creamy potato soup served with croutons and chive oil

French onions gratin; sweet caramelized onion in a sherry beef broth and topped with crostini and melted golden brown swiss cheese

Spinach salad; tossed with diced tomatoes, pickled beets, caramelized red onions, diced euro cucumbers, crumble goat cheese and balsamic vinaigrette

Lettuce wedge; crumbled blu cheese, candied crumbled bacon, diced tomatoes and topped with parm. peppercorn dressing

Rosette smoked salmon platter with capers, whipped brie and grilled avocado and sliced euro cucumbers serv

Rice pilaf

Grilled bronzino; tender bronzini served with truffle butter

Poached scallops; served with brown butter and served with herbed polenta

Salmon wellington; smoked bacon, wild mushroom duxelles, spinach wrapped with golden brown puff pastry served with lemon, wine sauce

Chicken cordon blue; thin chicken breast with ham and swiss cheese golden breaded then served with a rich cream sauce

Beef bourguignon; tender beef chuck served with wild mushroom red wine reduction

Seared veal roulade; tender veal served with wilted mustard greens, smoked crumbled bacon and served a roasted pepper coulis and pureed cauliflower

Seared lamb loin stuffed with whipped brie,served with a spiced brandy roasted black raspberry coulis

Steamed broccoli and cauliflower

Blanched asparagus

Roasted carrots

Grilled broccolini

Potato milli feuillie; sliced potatoes stacked together with goat cheese then sliced and seared golden brown with chive oil

Roasted babe mix potatoes with herb olive oil

Pureed roasted cauliflower

Creme brulee; creamy vanilla custard with a caramel topping

Chocolate mousse in a tuile shell and served with crème anglaise

Profiterole parfait; small profiterole disc served with caramel sauce , crème anglaise and layered with pastry cream

**deviled eggs** - classic deviled eggs with a touch of spicy mustard and paprika

**stuffed mushrooms** - button mushrooms filled with a blend of cheeses, herbs, and breadcrumbs drizzled with chive oil

Maryland crab cakes; 4oz crab cake with old bay dressing and served with cocktail sauce

Fried zucchini sticks; breaded zucchini sticks, deep fried with buttermilk ranch and avocado dip

Fried oysters: deep fried creole oysters on the half shell with tomato cajun chutney

Shrimp remoulade; chopped shrimp with old bay seasoning rolled up and sous vide sliced then served with remoulade sauce

The wedge salad a crisp iceberg lettuce wedge topped with crumbled bacon, tomatoes, shredded cheddar cheese and bleu cheese crumbles

The cobb salad spring mix with tender grilled chicken, hard-boiled eggs, avocado, bacon, tomatoes and shredded cheese

Maryland crab soup; tomato broth with mix vegetables and lump crab meat

Cream of crab; creamy broth with old bay and lump crab served with crouton

Maryland crab cakes; crab mixed with an old bay dijon dressing served with tartar

Grilled chesapeake salmon; grilled tender salmon served with a crab old bay spread

Blackened trout with babe shrimp in cajun cream sauce

Smoked cornish hen; cornish hen slow smoked and served with mango chutney

Braised short ribs; short ribs braised in red wine broth and served with roasted root vegetables on top parm. cheese polenta

Chicken marsala; tender boneless chicken breast sautéed in a marsala wine mushroom sauce with choice of sides

Marinated lamb rack; sous vide and grilled served with wild mushroom brandy peppercorn demi sauce

Horseradish creamy mashed potato

Risotto; risotto with saffron and english pea

Rice o roni; sautéed rice and brown orzo served with tender white rice

Roasted carrots with cardamon

Grilled broccoli

Pple crisp; caramelized apple in a tart shell topped with oat meal crumble served with handmade vanilla ice cream

Caramel praline handmade vanilla ice cream mixed with crumbled pralines, topped with brown sugar coated pecan and topped with whipped cream

Chocolate chip and mint cheesecake; oreo crusted and creamy chocolate chip mint cheese filling

Lemon pastry cream, caramel tuile basket with lemon zest and whipped cream

- shredded brussel sprout salad, with dried cranberries, roasted pine nuts, goat cheese, infused with a warm bacon vinaigrette

-asian citrus salad, mandarin oranges, pine nuts, bell peppers, crispy wontons with asian sesame seed vin

-arugula and friz lettuce, pine nuts, goat cheese, fried carrots and balsamic

-butternut squash soup topped with a splash of creme fresh and roasted squash bites

-caesar salad, fresh crispy romain lettuce, homemade croutons with classic caeser dressing

-citrus arugula salad, tri-colored tomatoes, cucumbers, bahama onions, goat cheese. roasted almond slices with a citrus vinaigrette

-classic french onion soup with gruyere cheese

-greek salad, feta, kalamata olives, peppers

-intense flavored pho soup with either chicken or shrimp or beef, bok choy, easy poached egg and rice noodles

-italian wedding soup with homemade meatballs, ditalini pasta and fresh vegetable in a delicious chicken broth

-minestrone soup, fresh vegetables, white beans and elbow pasta

-new england clam chowder with fresh local middle neck clams

-summer salad with arugula, fresh strawberry, roasted pine nuts, fried carrots and fresh crab with a raspberry vinaigrette

- roasted asparagus caprese with heirloom tomatoes and balsamic reduction topped with fresh basil

- seared duck breast with a cherry liquor and cabernet reduction

- seared tuna with a honey miso sauce and thinly slice and sautéed bok choy

-charred korean meatballs, with roasted peppers, cilantro season mix topped with plum sauce and charred with flames

-flank steak on a bed of creamed spinach and topped with chimichurri and fried carrots

-chicken or pork tostados, avocado, marinated and shredded chicken pork topped with special red sauce topped with casa fresca and fried onions

-stuffed mushroom caps with either crab imperial or spinach and sweet sausage

-spicy tuna tartare crunchy spicy tuna tartare mix with seaweed salad top with avocado

-shrimp gratin_ marinated and lightly bread, then pan seared served with saffron cream

-shrimp and pearl scallop ceviche marinated in lemon, lime juice, cilantro red onion and plum tomatoes served with crispy wontons

-seared tarragon butter infused scallops topped with burbon bacon jam and fried carrots

-greek bruschetta on crostini, diced heirloom tomatoes, olives, feta cheese with balsamic reduction

-heirloom tomato bruschetta topped with balsamic reduction and fresh basil served with crostini's

-italian meatballs seared to perfection topped with fresh marinara topped with ricotta

-roasted lamb chops in irish butter, tyme, rosemary, sea salt topped with chimichurri

-seared and brown sugar blackened flank steak on top of cristini with gorgonzola cheese and balsamic reduction

- seared duck breast with a cherry liquor and cabernet reduction w/ white bean and lemon sea salt arugula medley

- stuffing chicken with yukon gold mash and sauteed carrots

-(great dish) local rockfish or chicken piccata, capers, prosciutto, sun dried tomatoes, artichokes and white wine, lemon, butter sauce

-brown butter marinated flank steak with chef tri color potatoes and summer squash meledy

-chicken marsala an italian classic with juicy-pan-seared chicken in a creamy and savory marsala with sauce

-chicken parmesan lightly breaded and pan seared with an italian and herb breading mixture served with angel hair pasta and garlic bread banquets

-crab cake and 6oz filet duo served with asparagus and roasted rosemary potatoes

-filet minion seared with sea salt then butter basted with herbs/garlic/shallots and topped with chimichurri served with roasted asparagus and redskin mash or tri colored rosemary potatoes

-freshly grilled swordfish topped with a kalamata olive tapenade served with a summer squash pasley potato white wine hash

-wild oyster and portabella mushroom risotto with either marinated seared chicken breast or filet or wild caught shrimp

-wild caught shrimp scampi, pappardelle noodles with a garlic, fresh parsley and lemon white wine sauce

-taco and fajita bar served family style with chicken and steak, caramelized peppers and onion. black bean salad, guacamole, pico de gallo, tortilla chips, queso, 6" and 12" tortillas

-summer blackened seared salmon on a bed of summer citrus cous cous with feta roasted peppers, herbs and squash with a light vinaigrette dressing

-sautéed shrimp with tri color tomato's, irish butter, white wine & cilantro on a bed of rice pilaf

-saffron risotto cooked to perfection with a zesty chicken stock and infused with succulent sautéed wild shrimp and asparagus tips

-rockfish topped with crab imperial served with spicy aioli and chefs veg and starch

-roasted lemon and parsley cod loins with asparagus and cherry tomato chutney

-rack of lamb with rosemary chimichurri & roasted potatoes or red skin mashed potatoes & roasted bacon brussels sprouts

-prime rib seared and slow cooked to medium served with garlic mash potatoes or rosemary red skin roasted potatoes and asparagus

-petite filet and rockfish due cooked to perfection and served with roasted asparagus and poached butter tri color potatoes

-gnocchi seared to golden brown and sauteed with asparagus tips, roasted tomatoes and brown pine nuts topped with juicy chicken breast strips

-hawaiian pork tenderloin with a pineapple mango salsa served with veg rice pilaf and carrot puree

-crème bru lee

-flourless chocolate cake

-peanut butter pie

-ny cheesecake

-strawberry shortcake

Tiramisu

Tortilla de papas española con pan tumaca (spanish potato omelette with tomato and garlic bread)

Andalusian rabas accompanied by pickles mayonnaise and sweet potato lonjas (squid rings battered in flour and fried in olive oil)

Spanish morcilla with apple chutney on slices of country bread (spanish black pudding in the oven)

Croquetas de jamón (traditional spanish ham croquettes)

Smoked salmon salad with arugula, cream cheese, mushrooms and chives

Seafood paella(spanish bomba rice, saffron and seafood)

Ternera escalopines with cabrales sauce and potatoes with peppers (veal milaneses with azul cabrales cheese sauce and sliced potatoes with roasted piquillo peppers)

Catalan fideuà with seafood (in catalunya, the northeastern part of spain, there is a traditional dish called fideuà, made with short lengths of dry pasta called fideus y seafood)

Boneless leg and thigh with chimichurri and crushed potatoes with rosemary and lemon

Crema catalana (pastry cream with an egg yolk base covered with a crunchy layer of caramelized sugar)

Dark belgian chocolate cake

Spanish flan