Private Chef in Mifflin 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

Cucumber and wakame salad sunonomo

Miso soup w/ wakame, bean curd, green onion

Vegetable tempura: peppers, zucchini, green beans, shrimp, tentsuyu

Braised beef and potato stew (nikujaga)

Grilled beef teriyaki – with blistered snow peas, mushrooms, steamed rice

Matcha ice cream with chinsukō

Mini tuna tataki** lightly seared tuna slices with a ponzu sauce

Edamame with sea salt** steamed edamame beans sprinkled with sea salt

Uni (sea urchin) shooter** fresh sea urchin served with a dash of citrusy yuzu

Goma-ae spinach** blanched spinach dressed with a savory sesame sauce

Chawanmushi** silky savory egg custard with shrimp and mushrooms

Kani su** delicate crab meat with cucumber in a light vinegar sauce

Ikura (salmon roe) with dashi gelée** salmon roe served with a delicate dashi jelly

Agedashi tofu** lightly fried tofu in a warm dashi broth topped with scallions and bonito flakes

Tuna and avocado tartare** fresh tuna and avocado cubes mixed with a light soy dressing

Sake-steamed clams** clams steamed in sake with a touch of garlic and butter

Ebi shumai** steamed shrimp dumplings with a soy dipping sauce

Gyoza** pan-fried pork and vegetable dumplings

Chicken karaage** crispy japanese fried chicken served with a side of spicy mayo

Sunomono** a refreshing cucumber and seafood salad in a sweet vinegar dressing

Sushi platter** an assortment of nigiri and maki rolls featuring fresh fish and seafood

Tempura udon** udon noodles in a savory broth, topped with crispy tempura shrimp and vegetables

Teriyaki salmon** grilled salmon glazed with a sweet teriyaki sauce, served with steamed rice

Beef sukiyaki** thinly sliced beef and vegetables simmered in a sweet soy sauce broth

Unagi donburi** grilled eel served over a bowl of steamed rice with unagi sauce

Vegetable tempura** a variety of vegetables lightly battered and fried, served with a dipping sauce

Chicken katsu** breaded and fried chicken cutlet served with a tangy tonkatsu sauce

Matcha ice cream** creamy green tea flavored ice cream

Mochi trio** a selection of mochi in various flavors (red bean, matcha, and mango)

Yuzu sorbet** refreshing yuzu-flavored sorbet

Dorayaki** sweet pancakes filled with red bean paste

Green tea cheesecake** a fusion dessert combining rich cheesecake with the subtle flavor of green tea

Black sesame pudding** smooth and creamy pudding with a nutty black sesame flavor

Anmitsu** a traditional japanese dessert of agar jelly, sweet beans, and fruit, served with a sweet syrup

Mini crab cake with remoulade** a bite-sized maryland crab cake topped with a tangy remoulade sauce

Old bay shrimp cocktail shooter** chilled shrimp served in a zesty old bay-spiced cocktail sauce

Oysters rockefeller** fresh local oysters baked with spinach, parmesan, and a touch of anise

Chesapeake bay scallop ceviche** marinated scallops with citrus, cilantro, and a hint of jalapeño

Smoked bluefish pâté on crostini** rich and smoky bluefish pâté served on a crisp crostini

Duck liver mousse with fig jam** creamy duck liver mousse paired with a sweet fig jam on a petite toast

Miniature tomato and basil tart** a flaky tart shell filled with heirloom tomatoes and fresh basil

Rockfish carpaccio** thinly sliced rockfish drizzled with olive oil, lemon, and capers

Heirloom tomato salad** assorted heirloom tomatoes with fresh mozzarella, basil, and balsamic reduction

Grilled octopus with lemon and herbs** tender grilled octopus served with a bright lemon and herb dressing

Sweet corn soup with lump crab** creamy sweet corn soup garnished with fresh lump crabmeat

Fried green tomatoes with pimento cheese**

Crispy fried green tomatoes served with a dollop of tangy pimento cheese

House-made charcuterie board** an assortment of locally cured meats, cheeses, and pickled vegetables

Wild mushroom risotto** creamy risotto with a mix of local wild mushrooms and parmesan cheese

Maryland blue crab imperial** baked blue crab with a rich imperial sauce, served with seasonal vegetables

Seared rockfish with butter sauce** fresh rockfish filet seared to perfection, topped with a lemon butter sauce

Duck breast with cherry reduction** pan-seared duck breast served with a sweet and tart cherry reduction

Braised short ribs** tender short ribs braised in a rich red wine sauce, served with creamy mashed potatoes

Lamb chops with rosemary garlic glaze** grilled lamb chops finished with a rosemary and garlic glaze

Jumbo lump crab cakes** classic maryland crab cakes served with a side of coleslaw and tartar sauce

Smith island cake** maryland’s state dessert: a multi-layered chocolate and vanilla cake

Old bay caramel popcorn** sweet and spicy caramel popcorn with a hint of old bay seasoning

Blueberry cobbler** warm blueberry cobbler served with a scoop of vanilla ice cream

Black bottom cupcakes** moist chocolate cupcakes with a cheesecake center

Peach upside-down cake** a moist cake topped with caramelized peaches

Lemon ricotta cheesecake** light and fluffy cheesecake with a zesty lemon flavor

Pecan pie with bourbon whipped cream** classic pecan pie topped with a bourbon-infused whipped cream

Rancini**: small, fried rice balls stuffed with mozzarella and peas, served with a side of marinara sauce for dipping

Gorgonzola and walnut crostini**: toasted baguette slices topped with creamy gorgonzola cheese and a walnut half, drizzled with honey

Prosciutto e melone**: skewers of sweet cantaloupe melon wrapped in thin slices of prosciutto, drizzled with a balsamic glaze

Antipasto platter**: a selection of cured meats (like prosciutto, salami, and mortadella), assorted cheeses (such as pecorino, gorgonzola, and fresh mozzarella), marinated olives, artichoke hearts, roasted red peppers, and grilled vegetables

Caprese salad**: slices of ripe tomatoes and fresh mozzarella, layered with fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction, and sprinkled with sea salt and cracked black pepper

Bruschetta con funghi**: toasted bread slices topped with a warm mixture of sautéed mushrooms, garlic, thyme, and a splash of white wine, finished with a sprinkle of fresh parsley and grated parmesan cheese

Stuffed mushrooms**: large mushroom caps filled with a savory mixture of breadcrumbs, garlic, parsley, parmesan cheese, and finely chopped mushroom stems, baked until golden and bubbly

Carpaccio di manzo**: thinly sliced raw beef tenderloin drizzled with olive oil and lemon juice, topped with capers, shaved parmesan, and arugula leaves

Lasagna alla bolognese**: layers of fresh pasta sheets, rich bolognese sauce, creamy béchamel, and a blend of mozzarella and parmesan cheeses, baked until golden and bubbly

Risotto ai funghi**: creamy risotto cooked with a variety of wild mushrooms, white wine, and parmesan cheese, finished with a touch of fresh parsley and a drizzle of truffle oil

Spaghetti alla carbonara**: spaghetti tossed with crispy pancetta, a creamy sauce made from eggs and pecorino romano cheese, and plenty of freshly ground black pepper

Pollo alla cacciatora**: chicken pieces simmered in a rustic sauce of tomatoes, onions, bell peppers, garlic, olives, and fresh herbs, served with a side of crusty bread or polenta

Osso buco alla milanese**: tender braised veal shanks cooked in a flavorful sauce of white wine, tomatoes, and aromatic vegetables, traditionally served with a side of saffron-infused risotto (risotto alla milanese)

Panna cotta**: a smooth and silky cooked cream dessert, often flavored with vanilla and served with a berry coulis or caramel sauce

Cannoli**: crisp pastry tubes filled with a sweet, creamy ricotta filling, often studded with chocolate chips or candied fruit and dusted with powdered sugar

Tiramisu**: a rich and creamy dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder

Gelato**: italian-style ice cream that is dense and intensely flavored, available in a variety of flavors such as pistachio, hazelnut, chocolate, and fruit

Zabaglione**: a light, foamy dessert made from egg yolks, sugar, and marsala wine, served warm and often accompanied by fresh berries or a biscotti

Truffle infused deviled eggs: deviled eggs infused with black truffle oil and garnished with truffle shavings

Escargot vol-au-vent: puff pastry shells filled with garlic butter-infused escargot

Gougères with gruyère and herbs: cheese-filled choux pastry puffs flavored with gruyère cheese and fresh herbs

Goat cheese and fig crostini: crostini topped with creamy goat cheese and a dollop of fig jam

Salmon tartare on cucumber rounds: fresh salmon tartare served on thinly sliced cucumber rounds with a hint of lemon zest

Beetroot and goat cheese mousse cones: mini cones filled with whipped goat cheese mousse and roasted beetroot

Moules marinières: steamed mussels cooked in white wine with garlic, shallots, and parsley

Quiche lorraine: savory tart filled with bacon, cheese, and custard

Salade niçoise: salad made with tuna, hard-boiled eggs, tomatoes, olives, and anchovies

Veal scallopini with mushroom sauce: thinly sliced veal sautéed with mushrooms in a creamy sauce

Cassoulet: hearty white bean stew with duck confit, sausage, and pork belly

Salmon en papillote: salmon fillet baked in parchment paper with herbs, lemon, and vegetables

Beef bourguignon: slow-cooked beef stewed in red wine with mushrooms, carrots, and onions

Duck à l'orange: roast duck served with a sweet and tangy orange sauce

Confit de canard: duck leg confit cooked in its own fat until tender and served with crispy skin

Coq au vin: chicken braised in red wine with mushrooms, onions, and bacon

Tournedos rossini: beef tenderloin topped with seared foie gras and truffle sauce

Crème brûlée: rich custard topped with a caramelized sugar crust

Macarons: delicate almond meringue cookies filled with ganache or buttercream

Tarte tatin: upside-down caramelized apple tart served with vanilla ice cream

Profiteroles: cream-filled choux pastry balls topped with chocolate sauce

Opera cake: layers of almond sponge cake soaked in coffee syrup, ganache, and coffee buttercream

Éclairs: long pastry shells filled with cream and topped with chocolate icing

Mille-feuille: layers of puff pastry filled with pastry cream and topped with icing

Pavlova: meringue base topped with whipped cream and fresh berries

Choux à la crème: cream-filled choux pastry puffs topped with powdered sugar

Tarte au citron: lemon tart with a buttery crust and tangy lemon filling

Madeleines: small sponge cakes with a distinctive shell shape, often flavored with lemon or almond

Croquembouche: tower of cream-filled profiteroles bound together with caramel

Clafoutis: baked french dessert made with fruit (traditionally cherries) covered in a thick flan-like batter

Baba au rhum: yeast cake soaked in rum syrup and served with whipped cream

Pots de crème: creamy custard dessert served in small pots or jars

Tarte aux fraises: fresh strawberry tart with pastry cream or custard filling

Cannelés: custard-filled pastries with a caramelized crust and a soft, custardy center

Floating island (île flottante): poached meringue served with crème anglaise and topped with caramel

Galette des rois: flaky puff pastry filled with almond cream, traditionally served for epiphany

Pain perdu: french toast made with thick slices of bread soaked in a mixture of eggs, milk, and sugar

Tarte aux pommes: classic french apple tart with thinly sliced apples arranged on top of a buttery crust

Paris-brest: ring of choux pastry filled with praline-flavored cream

Bûche de noël: yule log-shaped cake made of sponge cake and rolled with filling, often decorated to resemble a log

Chocolat fondant: molten chocolate cake with a gooey chocolate center, often served with vanilla ice cream

Pain au chocolat: flaky pastry filled with chocolate, similar to a chocolate croissant

Fraisier: layered sponge cake filled with strawberries and pastry cream, topped with marzipan or whipped cream

Dacquoise: layered dessert made with nut meringue layers and whipped cream or buttercream filling

Tarte tropézienne: brioche-like cake filled with pastry cream and topped with pearl sugar

Crêpes suzette: thin pancakes served with a sauce made from caramelized sugar, butter, orange juice, and liqueur