Private Chef in Troup County

Soft shell crab with red pepper coconut curry crispy soft shell crab served with a creamy red pepper coconut curry sauce and a garnish of fresh cilantro

Tuna tartare with avocado and wasabi finely diced tuna mixed with avocado, a hint of wasabi, and served with crispy wonton chips

Lobster and avocado ceviche fresh lobster mixed with avocado, citrus juices, and red onion, served in martini glasses with plantain chips

Prosciutto-wrapped melon with balsamic reduction sweet melon wrapped in prosciutto, drizzled with balsamic reduction and garnished with fresh basil

Garlic prawns-sauteed prawns and a black garlic sauce over bed of microgreens

Crab and ricotta stuffed mushrooms mushrooms filled with a blend of crab meat and ricotta cheese, topped with breadcrumbs and baked until golden

Grilled octopus with romesco sauce tender grilled octopus served with a smoky romesco sauce made from roasted red peppers, almonds, and garlic

Lobster ravioli with saffron cream sauce handmade ravioli filled with lobster, served in a luxurious saffron cream sauce

Wild mushroom and truffle oil risotto creamy risotto cooked with wild mushrooms and finished with truffle oil and shaved parmesan

Roasted beet and goat cheese salad with candied walnuts roasted beets paired with creamy goat cheese, candied walnuts, and a honey-balsamic vinaigrette

Seafood fregola with tomato basil broth small, round fregola pasta cooked with a medley of seafood in a rich tomato basil broth

Butternut squash and sage tortellini fresh tortellini filled with roasted butternut squash and sage, served with a brown butter sauce

Smoked salmon tartare finely diced smoked salmon mixed with capers, shallots, and dill, served with toasted brioche

Red snapper with lemon and herbs pan-seared red snapper fillets served with a light lemon and herb sauce. sides: aged white cheddar mac and cheese, garlic butter green beans

Soft shell crab with red pepper coconut curry crispy soft shell crab served with a red pepper coconut curry sauce. sides: coconut jasmine rice, sautéed spinach with garlic

Oxtails braised in red wine tender oxtails slow-braised in red wine with aromatic vegetables. sides: creamy polenta, roasted root vegetables

Jerk chicken with pineapple salsa spicy jerk chicken served with a refreshing pineapple salsa. sides: aged white cheddar mac and cheese, grilled corn on the cob

Lamb chops with mint pesto herb-crusted lamb chops grilled to perfection and served with a mint pesto. sides: rosemary roasted potatoes, grilled asparagus

Pan-seared branzino with lemon-caper sauce branzino fillets pan-seared and served with a lemon-caper sauce. sides: herbed wild rice pilaf, roasted brussels sprouts

Braised short ribs with barolo reduction slow-braised short ribs served with a rich barolo wine reduction sauce. sides: truffle mac and cheese, grilled zucchini

Strawberry shortcake light and fluffy shortcake layered with fresh strawberries and whipped cream

Chocolate lava cake with raspberry coulis warm chocolate cake with a molten center, served with raspberry coulis and vanilla ice cream

Salted caramel panna cotta creamy panna cotta with a layer of salted caramel and a sprinkle of sea salt

Lemon sorbet with fresh berries refreshing lemon sorbet served in a lemon shell with a medley of fresh berries

Crème brûlée with vanilla bean rich vanilla bean custard topped with a caramelized sugar crust and fresh berries

Tiramisu with espresso sauce classic italian dessert made with layers of mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder

Peach cobbler with vanilla ice cream warm peach cobbler served with a scoop of creamy vanilla ice cream

Oysters rockefeller baked oysters topped with a rich mixture of spinach, breadcrumbs, and parmesan, finished with a touch of pernod

Lobster and avocado ceviche fresh lobster mixed with ripe avocado, citrus juices, red onion, and cilantro, served in martini glasses with plantain chips

Crab cakes with lemon aioli pan-seared crab cakes made with jumbo lump crab meat, served with a tangy lemon aioli and microgreens

Seared ahi tuna with sesame and wasabi thin slices of ahi tuna seared to perfection, coated in sesame seeds, and served with a wasabi drizzle and pickled ginger

Shrimp cocktail with spicy horseradish sauce jumbo shrimp poached and served chilled with a zesty horseradish cocktail sauce and lemon wedges

Grilled octopus with romesco sauce tender grilled octopus served with a smoky romesco sauce made from roasted red peppers, almonds, and garlic

Obster bisque a luxurious, creamy soup made from fresh lobster, infused with a touch of brandy, and garnished with lobster chunks and chives

Scallop carpaccio with citrus and fennel thinly sliced scallops drizzled with a citrus vinaigrette, topped with shaved fennel, pink peppercorns, and microgreens

Grilled shrimp and watermelon salad juicy grilled shrimp served over a refreshing watermelon and feta salad, with a balsamic reduction drizzle and fresh mint

Smoked salmon tartare finely diced smoked salmon mixed with capers, shallots, and dill, served with toasted brioche and a dollop of crème fraîche

Coconut-curry mussels fresh mussels steamed in a fragrant coconut-curry broth, served with crusty bread for dipping

Crab and corn chowder a hearty chowder made with sweet corn, tender crab meat, and a touch of cream, finished with crispy pancetta

Grilled swordfish with lemon-caper butter sides: truffle mashed potatoes and roasted brussels sprouts with balsamic glaze swordfish steaks grilled and topped with a rich lemon-caper butter sauce

Pan-seared chilean sea bass with saffron sauce sides: herbed wild rice pilaf and grilled asparagus with hollandaise delicate sea bass pan-seared and served with a luxurious saffron cream sauce

Lobster tail with garlic-herb butter sides: parmesan risotto and sautéed spinach with garlic butter-poached lobster tail finished with a garlic-herb butter sauce

Blackened red snapper with mango salsa sides: coconut jasmine rice and grilled zucchini with lemon red snapper fillet coated with cajun spices, blackened, and topped with fresh mango salsa

Herb-crusted halibut with tomato-basil relish sides: roasted fingerling potatoes and mediterranean vegetable medley halibut fillet crusted with fresh herbs, baked to perfection, and served with a tomato-basil relish

Butter-poached scallops with truffle cream sauce sides: lobster mac and cheese and braised leeks with white wine large scallops poached in butter and served with a decadent truffle cream sauce

Key lime tart with coconut crust a tangy key lime filling in a crisp coconut crust, topped with whipped cream and lime zest

Chocolate lava cake with raspberry coulis warm chocolate cake with a molten center, served with a side of tart raspberry coulis and vanilla ice cream

Lemon sorbet with fresh berries a refreshing lemon sorbet served in a lemon shell, garnished with a medley of fresh berries

Salted caramel panna cotta creamy panna cotta with a layer of salted caramel, topped with a sprinkle of sea salt and caramelized sugar

Tiramisu with espresso sauce classic italian dessert made with layers of mascarpone cheese, espresso-soaked ladyfingers, and cocoa powder, served with an espresso sauce

Crème brûlée with vanilla bean rich vanilla bean custard topped with a caramelized sugar crust, served with fresh berries

Stuffed grape leaves (dolmas)

Mini spanakopita tarts with truffle oil

Seared scallops with saffron aioli

Smoked salmon crostini with caviar

Grilled octopus with lemon and olive oil

Feta-stuffed figs wrapped in prosciutto

Grilled halloumi salad with pomegranate and honey

Caramelized onion and goat cheese tart with fig compote

Lobster bisque with mediterranean spices

Herb-crusted rack of lamb with mint gremolata side: roasted garlic and rosemary potatoes & spinach

Sea sea bass with lemon and fennel side: saffron-infused couscous & broccolini

Charcoal-grilled lamb chops with pomegranate molasses glaze side: grilled asparagus with lemon zest

Raised short ribs with red wine and dates side: truffle mashed potatoes & welted kale

Pan-seared scallops with orange-basil butter side: mediterranean quinoa salad

Roasted eggplant and tomato tagine with preserved lemons side: moroccan spiced rice pilaf

Baklava-layers of phyllo dough filled with chopped nuts and honey, baked until crisp and golden

Kataifi-shredded phyllo dough wrapped around a nut filling, baked, and drizzled with honey syrup

Galaktoboureko-a rich custard made from semolina and milk, wrapped in phyllo pastry and soaked in a lemon-honey syrup

Halva-a dense, sweet confection made from sesame seeds and honey, often flavored with pistachios or almonds

Orange and almond cake a moist cake made with ground almonds and fresh oranges, topped with an orange glaze

Fried lasagna rolls

Mozzarella stuffed meatballs

Caprese salad skewers with pesto skewers featuring cherry tomatoes, fresh mozzarella, and basil, drizzled with a basil pesto and balsamic glaze

Crab and ricotta stuffed mushrooms tender mushrooms filled with a blend of crab meat and ricotta cheese, topped with breadcrumbs and baked until golden

Tuna tartare with avocado and citrus vinaigrette finely diced ahi tuna mixed with avocado and citrus vinaigrette, served with crispy wonton chips

Stuffed zucchini blossoms with lemon ricotta lightly battered and fried zucchini blossoms stuffed with a lemon-infused ricotta filling, served with marinara dipping sauce

Lobster ravioli with saffron cream sauce handmade ravioli filled with lobster, served in a luxurious saffron cream sauce and garnished with fresh chives

Wild mushroom and truffle oil risotto creamy risotto cooked with wild mushrooms and finished with a drizzle of truffle oil and shaved parmesan

Pappardelle with braised short rib ragu wide pappardelle noodles coated in a rich, slow-braised short rib ragu, topped with fresh herbs and grated pecorino romano

Butternut squash and sage tortellini fresh tortellini filled with roasted butternut squash and sage, served with a brown butter sauce and crispy sage leaves

Seafood fregola with tomato basil broth small, round fregola pasta cooked with a medley of seafood in a rich tomato basil broth, finished with a sprinkle of fresh parsley

Roasted beet and goat cheese salad with candied walnuts roasted beets paired with creamy goat cheese, candied walnuts, and a honey-balsamic vinaigrette

Balsamic glazed lamb chops & pan sear'd salmon w/asparagus & mash potatoes-potatoes

Shrimp & steak carbonara w/ 4cheese bread

Lemon chicken piccata w/angel hair pasta, roasted veggies & herb bread

Beef tederloin w/red wine reduction, butternut squash ravioli w/parm alfredo sauce & broccolini

Pan sear'd veal w/mushroom rago, creamed garlic potatoes and sauteed kale

Filet mignon with barolo reduction sides: truffle mac and cheese and grilled asparagus tender filet mignon served with a decadent barolo wine reduction sauce

Stuffed chicken breast with prosciutto and sage sides: rosemary roasted potatoes and ratatouille chicken breast stuffed with prosciutto, sage, and fontina cheese, served with a light white wine sauce

Eggplant parmesan with marinara sauce sides: garlic bread and caesar salad layers of breaded and fried eggplant with marinara sauce and melted mozzarella, baked until bubbly

Tiramisu

Italian lemon creme cake

Sticky toffee pudding

Blueberry or apricot galette(choose 1)

Blueberry lemon baked alaskan

-jap-ribbean chicken cabbage roll

-the middle man california roll (west indian- japanese fusion)

-tempura shredded beef and peperoncino

-sticky teriyaki pork boa buns

-sweet yuzu salt & pepper chicken

-yaki onigiri (pan-seared rice triangles w. soy-ginger sesame sauce)

-daikon scallop in a spicy ponzu sauce

-spiral pickled cucumber salad

-japanese smokey ground turkey meat stick

-clear soup w. hong kong scallions & paper mushrooms & shrimp

-soy-curry udon noodles w. flash fried beef & herbs

-miso stewed red snapper w. ginger scallion rice

-japanese yakitori pan roasted duck, jazmine rice and garlic bok choy

-hf hibachi special ( filet mignon, chicken and shrimp w. wok smoked teriyaki noodles)

-the ultimate lobster fried rice

-sweet heat chicken & broccoli teriyaki served on a bed of white rice

-karaage -curry fried chicken thighs sliced atop garlic veggie lo mein

-fluffy japanese soufflè pancake w. thin caramel

-custard pudding topped w. sweet caramel

-japanese sweet potato and candied sesame

- cajun tempura shrimp devil eggs (4)

-chopped chinois asian chicken salad w. fried egg over easy

-bacon, egg and goat cheese mousse crostinis

-bourbon french toast shooter

-green goddess egg white tostada w. chopped frisée, feta & green tomato pico

-fried mini lump crab etouffe ball w. an herb & craw fish crème fraîche sauce

-buffalo chicken & brown sugar waffle stick

-southern big biscuit and andouille sausage gravy

-mini bowl of hf farina

-seafood bacon wrapped jalapeño

-breakfast flatbread (4 slice size)

-big bang french toast ( topped w. vanilla whip, chocolate chips, & bacon bits)

-butter pecan pancakes, cloud eggs, & sausage patties

-fuel bowl ( sweet potato, onions & peppers, zucchini & squash, fried over easy egg & turkey bacon)

-herb crusted ny strip & eggs, w. side of hash

-fried lobster and waffles

-salmon & veggie succotash w. a chipotle aioli

-crab cake benedict, w. an avocado hollandaise

-tex-mex breakfast burrito w. a side of hash ( black bean, pico de gallo, eggs, chopped lettuce, & mixed cheese w. a buffalo sauce drizzle)

-mini pound cake topped w. bourbon whipped cream & red wine poached pears

-blueberry lemon ricotta goat cheese mousse napoleon (puff pastry)

-berry strudel

-candied glaze corn bread w. roasted rhubarb whipped cream

-tiramisu

-3 cookie banana pudding

-shrimp diablo w . roasted tomato beurre blanc sauce

-chipotle crusted lamb crostinis topped w. garlic goat cheese mousse, cranberry and drizzled pesto oil

-fancy margarita flatbread (ribeye, smashed ripen tomato, mushroom, basil w. creamy eggplant sauce)

Grilled stuffed portobello mushroom cap (creamy tri-color pepper jelly, minced pork & quinoa)

-gochujang chicken tostada topped w. crispy chinese egg plant , chopped salad & cilantro gremolata

-twisted petite eggplant parmigiana w. carbonara

-fresh pepper jelly & sausage ravioli dressed w. evoo watercress & pancetta

-fried lump crab etouffe ball w. an herb & craw fish crème fraîche sauce

-bruschetta on pumpernickle w. heirloom tomatoes & lions mane mushroom

-crispy pan seared duck breast , jalapeño & cheddar polenta w. glazed carrot garnish

-spicy garlic & herb tempura chilean sea-bass , green goddess potato puree & purple long beans

-crispy fried chicken benny w. a lemon & andouille sausage cream sauce, jasmine rice & green beans

-grilled king prawn truffle mushroom & tomato risotto w. crispy eggplant topping

-silky surf & turf short ribs of beef ragu w. steamed lobster twin tails

-herb & curry roasted chicken lollipops w. cardomom sweet potato puree & root veggie garnish

-beef wellington, cloud potato soufflé, w. broiled green beans & rosemary/garlic beef jus

-mini pound cake topped w. bourbon whipped cream & red wine poached pears

-blueberry lemon ricotta goat cheese mousse napoleon (puff pastry)

-chocolate chip cannoli

-berry strudel

-candied glaze corn bread w. roasted rhubarb whipped cream

Roasted sage & ginger beet salad (baby arugula, shaved carrots, crispy garlic, serrated oranges)

Petite basil pesto ratatouille pinwheel

Grilled stuffed portobello mushroom cap (creamy tri-color pepper jelly & quinoa)

Pickled watermelon radish salad w. fresh parsley, chopped endive, shallots & spicy roasted red pepper

Fancy margarita flatbread (smashed ripen tomato, mushroom, basil w. creamy eggplant sauce)

Vegan citrus carpaccio ( navel orange, grapefruit, fennel & pistachios)

Spinach & artichoke focaccia w. marinara dipping sauce

Bruschetta on pumpernickle w. heirloom tomatoes & lions mane

Eggplant parmigiana w. vegan carbonara

Butternut squash & truffle risotto w, asparagus tips and crispy lions main mushrooms

Fresh pepper jelly & vegan sausage ravioli dressed w. evoo watercress

Vegan lentil bolognese spaghetti

Chocolate chip cannoli

Vegan tiramisu

Berry strudel