Chez Ellen Personal Chef Services & Catering

Chez Ellen Personal Chef Services & Catering

ph: 510.465.CHEF

Menus

Included with my services is custom menu creation based on your dietary likes and needs -- here are some samples.

Catering Menus

A Casual Summer Dinner

Hors D'oeuvres

Grilled Herbed Shrimp summer fruit mostarda dip

Cumin and Saffron Ahi Tuna Tartare slivered scallions on garlic pappadum

Fontina in “Carrozza”
crispy fontina and prosciutto sandwiches with black mission fig salsa

Spicy Papaya, Mellon and Cilantro Salad on Japanese cucumber

Buffet Dinner Menu

Thinly Sliced Rosemary Tenderloin of Beef
served with sweet and sour eggplant caponata

Barbecued Pork Ribs
with tangy bourbon barbeque sauce

Ginger Orange Marinated Gold Beets with Summer Greens

Roasted Tiny Potato Salad
red, white, yellow and purple potatoes, roasted in cumin, coriander and extra virgin olive oil

Local Summer Melon Salad
opal basil, mint, mâche and endigia greens with lemon zest,
extra virgin olive oil and cracked pepper

Vegetable and Faro Salad
sweet one hundred tomatoes, corn, haricot vert, grilled summer squash
fresh tarragon-lemon vinaigrette

Dessert

Blackberry Cornbread Pudding
housemade cornbread with fresh blackberries baked in a cinnamon custard
with sweetened crème fraîche

french roast coffees and organic flowering teas

Beverage

Mint Juleps and Mojitos
Sweet Tea and Lemonade, Calistoga Sparkling Mineral Water

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SAMPLE HORS D'OEUVRES MENU:

Spear of Belgium Endive filled with Chevre and Fresh Figs

Filet Mignon Mini Crostini with Aioli and Creme Fraiche

Tuna Nicoise (Mini Roasted Potato Cups filled with Grilled Ahi Tuna, Olives and Haricots Verts)

Pissaladiere Tart (Cut into thin strips)

Profiteroles Filled with Creme Chantilly

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SAMPLE DINNER PARTY MENU:

HORS D'OEUVRES:

Grilled Ahi Tuna on Crispy Wontons with Wasabe Essence

Fillet Mignon Crostini with Aioli and Calamata Olive Tapenade

Mini King Crabcakes with Cumin Remoulade

FIRST COURSE

Baby Spinach, Tomato, Chevre and Crispy Prosciutto Salad with Basil Vinaigrette and Parmesan Shavings

SECOND COURSE

Fresh Herb Mustard Crusted Roasted Rack of Lamb with Soft Polenta, Pearl Onions and Grilled Asparagus

DESSERT

Classic Vanilla Bean Crème Brulee

Fresh Artisan Breads and Butter

Peet’s Coffee or Tea

Sample Weekly Dinner Menu

Market Fresh Mahi Mahi with Citrus Avocado Salsa with Wild Rice Pilaf

Roasted Pork Tenderloin Stuffed with Fresh Figs with Port Reduction and Quinoa

Asian Tofu and Chicken Stir-Fry with Long Beans, Ginger, Garlic, Thai Basil
with Jasmine Rice

Cabernet Braised Short Ribs with Carrots and Mushrooms with Mashed Potatoes

Chicken with Indian Apricot Almond Curry with Basmati Rice

EXTRA: Chocolate Truffle Tart

Currently serving the East Bay, San Francisco, and the Peninsula: Berkeley, Oakland, Piedmont, Montclair,
San Francisco, Orinda, Lafayette, Moraga, Rossmoor, Walnut Creek, Emeryville, Alamo, Danville, Los Altos, Menlo Park, Palo Alto, Woodside, Hillsborough, Kensington and other communities.

I am a member of the national Personal Chef Directory and the American Personal Chef Association.

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Chez Ellen Personal Chef Services & Catering

ph: 510.465.CHEF