Rent Your Chef - Sample Menus

Please contact Rent Your Chef directly for all up to date menus, as sometimes this site does not get updated immediately upon seasonal menu changes.
SAMPLE MENU #1 Baked Brie En Croute set in a raspberry coulis Exotic Mushroom & Crab Bisque Soup Pear, blue cheese and candied pecans atop field greens with an apple cider vinaigrette Beef Tournedos Twin filets finished with a Madeira wine sauce accompanied by chateau potatoes and a julienne vegetable medley Classic Vanilla Bean Crème Brulee	SAMPLE MENU #2 Confit of Duck Purée of Red Bliss & Brie Soup Chiffonade of romaine leaves adorned with parmesan cheese and a Caesar dressing with foccacia croutons French Rack of Lamb Dijon encrusted and infused in a rosemary-juniper sauce with roasted garlic potatoes and pine nut asparagus Poached Pear with Crème Anglaise
SAMPLE MENU #3 Seared Ahi served over fresh greens with a wasabi emulsion Chilled Roasted Peach Mango Soup garnished with raspberry puree (Seasonal Selection) Field of greens with walnuts, goat cheese and dried cranberries in a balsamic vinaigrette Lobster Medallions (Based on Market Price) Finessed with a fig brandy sauce inlayed with sweet potato mousse and asparagus spears Chocolate Mousse Cake	SAMPLE MENU #4 Caramelized Pear & Goat Cheese Bruschetta Chilled Raspberry Mint Soup with Grand Marnier crème (Seasonal Selection) Smoked Salmon Bouquet of field greens with cucumber-dill dressing Gulf Shrimp & Lump Crab Timbale Accompanied by a lavender beurre blanc sauce, served on top wild rice and a portabella mushroom Pots De Crème
Please inquire about our extensive menu, as these are simply a listing of the preferred entrées chosen by our clients.

EASTER Rosemary Shrimp Skewer with poached pear and tropical coulis Carrot & Dill Soup Warm herbed goat cheese salad with field greens and a sweet balsamic reduction Herb Crusted Leg of Lamb Served with a rosemary mint sauce Fresh Berries centered in a Tulip Cup • Fresh Fruit Swan carving available upon request	HALLOWEEN Wassail Spider Web Soup Roasted pumpkin cream soup, garnished with crème fraiche Arugula & endive tossed with artichoke hearts, red beets and slivered almonds with a black widow sauce Standing Rib Roast Served with a bordelaise-thyme reduction sauce Chocolate Ganache with Blood Orange Sauce • Pumpkin carving & ice carving services available upon request • Theme, prop and character party also available - please inquire
THANKSGIVING Baked Brie En Croute w/Cranberry Coulis Roasted Butternut Squash & Saffron Soup Field of greens with walnuts, goat cheese and dried cranberries in an orange muscat champagne vinaigrette Traditional Oven Roasted Turkey Served with sage stuffing, honey glazed yams, pan gravy and Grand Marnier Cranberry-Walnut Sauce Pumpkin Walnut Pie	CHRISTMAS Seared Scallops with a roasted-garlic sabayon Lobster Bisque Soup Fresh Greens with hazelnuts, feta cheese & dried figs in a raspberry vinaigrette Roasted Beef Tenderloin Flamed with a cognac pink peppercorn sauce Poached pear in red wine, garnished with a blackberry coulis

SAMPLE ENTRÉES ROAST TENDERLOIN (Based on Market Price) Oven roasted and coated with mustard seeds, tri-pepper mélange and a touch of rosemary, presented with a wild mushroom sauce BEEF BOURGUIGNONNE A traditional French classic stew macerated in red wine, and garnished with sautéed mushrooms, glazed onions and potatoes PORK MEDALLIONS A trilogy of peppers are infused with a tarragon olive oil, sautéed, and deglazed with a port sauce BALLOTINE CHICKEN A tender chicken breast is stuffed with toasted bread cubes, diced onions, shallots, raisins and pecans, and oven roasted until golden brown HERB-CRUSTED CHICKEN A chicken breast is infused with lemon oil, dusted with the essence of Herbs de Provence and gently sautéed to inspire this original entrée	SAMPLE ENTRÉES SHRIMP WITH PENNE PASTA Pan seared shrimp tossed with asparagus and red peppers, finished in penne pasta with a light cream sauce NUT CRUSTED SALMON A salmon fillet lightly dusted with a toasted pecan and walnut mix and slowly baked until it forms a golden crust EN PAPILLOTE "Freshest Catch of the Day" covered with a julienne vegetable mix, packaged in parchment paper with a lemon wine sauce, and baked, creating a perfectly tender and flavorful entrée PORTABELLA NAPOLEAN Portabella mushroom stacked with layers of grilled zucchini, yellow squash, roasted peppers and goat cheese, laced with fresh basil ROASTED VEGETABLE LASAGNA Tender pasta layered with spinach, zucchini, mushrooms, eggplant and marinara, laced in three cheeses
SAMPLE SIDE DISHES Sweet potato mousse Wild mushroom risotto Tri-color cous cous with sun dried tomato, basil and spinach Coconut rice with pistachios Herbed wild rice with dried cranberries and pecans Seasonal Roasted Vegetables drizzled with herb infused olive oil Caramelized ginger-infused honey glazed carrots Julienne spring mix, sautéed with shallot butter Steamed asparagus with a mélange of peppers Haricot vert & carrots, sautéed with fresh herbs	SAMPLE DESSERTS Chocolate Mousse Cake Lemon Coconut Tartletts Poached Pear garnished with Raspberry Coulis Tiramisu Seasonal Fruit Cobbler Classic Crème Brulee Pots de Crème Ginger Crust Key Lime Tartletts Gourmet Cookies or Homemade Biscotti by the dozen $7.50 per serving
All entrées are prepared with appropriate side dishes. Rent Your Chef can recommend appropriate in-season accompaniments to compliment your choice of entrée. Rent Your Chef uses the freshest ingredients from local purveyors, farmers and reputable markets carrying high-end specialty groceries. We support local farmers to the best of our ability and the availability of crops during any given season. We can customize a more flexible menu as each family's requirements are different and may require modification of the Standard Menu. Rent Your Chef has extensive experience with gourmet cuisine and would be pleased to accommodate clients interested in such options. Pricing on these items would be individualized. Desserts are available at an additional cost.