A Personal Chef Service
Food to Fuel Your Mountain Adventures!
Menu
Menu 2025
Starters
​
-Roasted Butternut Squash Soup Shooters garnished with Cinnamon Crema and Red Anjou Pear
-Asian Chicken Lettuce Wraps with Black Forbidden Rice and a Daikon Radish Slaw
-Warm Homemade Soft Pretzels served with a Green Chili Cheese Sauce and Stone Ground Mustard
-Caprese Platter with Fresh Mozzarella Cheese, Tomato and Fresh Basil served with assorted Cured Meats, Olives, Giardiniera and Crusty Baguette
-Roasted Beet Platter with Roasted Golden and Red Beets tossed with Pickled Red Onion, topped with Crumbled Goat Cheese and Toasted Pistachios served over thinly sliced Naval Orange
-Hummus Spread with a Lemon-Rosemary White Bean Hummus, Traditional Chickpea Hummus, Tri-Colored Carrot Sticks, Baby Bell Peppers, Cucumber, Shaved Radish and Pita Bread
-Charcuterie Board with an Assortment of Cured Meats, Pickled Vegetables, Cheeses, Smoked Almonds, Dried Fruit, Artisan Bread and Crackers
Salads ​
​
-Baby Spinach tossed with Blueberries, Toasted Almonds, Dried Figs, and a Goat Cheese Vinaigrette
-Caesar Salad with Romaine Lettuce, Radicchio and Garlic Croutons
-Baby Kale tossed with Roasted Golden Beets, Fresh Apple and Dried Cranberries tossed with a Maple-White Balsamic Vinaigrette
-Burrata topped with Basil Pesto accompanied by Slow Roasted Tomatoes, Prosciutto and Toasted Baguette
Pastas
​
-Stuffed Shells filled with Ratatouille, White Beans and Ricotta Cheese served with a Fresh Tomato-Basil Sauce
-Fettucine Alfredo tossed with Sauteed Chicken, Spinach, Prosciutto and a Mushroom Cream Sauce
-Angel Hair Pasta tossed with Sauteed Shrimp, Asparagus and a Roasted Cherry Tomato-Herb Sauce, topped with Romano Cheese
-Linguine tossed with Bolognese Sauce, topped with Parmesan Cheese
​​
Soups
​
-Moroccan Red Lentil and Potato Soup topped with Greek Yogurt and Cilantro
-Chicken and Sausage Soup with White Beans and Tomatoes and Topped with Fresh Basil and Parmesan Cheese
-Roasted Butternut Squash Soup topped with Cinnamon Crema and Red Anjou Pear
-Oaxacan Black Bean soup topped with Avocado, Queso Fresco and Shaved Radish​​
Entree Salads
​
-Grilled Shrimp over a Salad of Green Leaf Lettuce, Radicchio, Carrot, Radish, Asparagus, Feta Cheese and Farfalle Pasta tossed with a Lemon-Basil Vinaigrette
-French Farmhouse Salad with Grilled Tuna, Red Leaf Lettuce, Green Beans, Baby Red Potatoes, Endive, Hard Boiled Egg, Kalamata Olives and Tomato, dressed with a Dijon Vinaigrette
-Harissa Marinated Chicken Breast topped with Tzatziki Sauce accompanied by a Mediterranean Chickpea Salad, Carrot Slaw, Romaine Lettuce and Pita Bread
-Pan Seared Salmon served over Garlic-Sweet Pepper Farro, Avocado, Roasted Beets, Ruby Red Grapefruit and Citrus Vinaigrette
​​
Entrees ​
​
-Tuscan Braised Beef with Whipped Chive Potatoes and Broccolini Sauteed with Shallots and Tri-Colored Carrots
-Ancho Chili Marinated Pork Tenderloin topped with a Mango Slaw served with Jasmine Rice mixed with Red Quinoa and Green Onions
-Braised Chicken with Mushrooms, Tomatoes, White Wine and Fresh Thyme served over Egg Noodles tossed with Herb Butter, Accompanied by Sauteed Asparagus with Red Fresno Peppers
-Grilled Salmon topped with a Sundried Tomato-Basil Pesto, accompanied by Israeli Couscous and Beluga Lentils mixed with Roasted Peppers, Parsley and Lemon, served with Grilled Vegetables
-Pan Seared Flank Steak served with Potatoes Au Gratin, Spinach Almondine and a Mushroom Ragout
​
Vegetarian Entrees
​
-Creamy Polenta with a Wild Mushroom Ragout, Roasted Peppers and Tomato-Goat Cheese Toast
-Savory White Beans with Pesto, Slow Roasted Tomatoes, wilted Spinach and Artisan Bread
-Red Lentil & Sweet Potato Curry served with Jasmine Rice, Greek Yogurt & Naan Bread, topped with Dressed Arugula, Apple, Radish and Carrot
Asian Chicken Lettuce Wraps with Black Forbidden Rice and a Daikon Radish Slaw
Baby Spinach Salad with Blueberries, Cantaloupe, Toasted Almonds, Dried Figs, and a Goat Cheese Vinaigrette
Stuffed Shells filled with Ratatouille, White Beans and Ricotta Cheese, served with a Fresh Tomato-Basil Sauce
​
Harissa Marinated Chicken Power Bowl with Tzatziki Sauce and Mediterranean Chickpea Salad
French Farmhouse Salad with Grilled Tuna
Ancho Chili Pork Tenderloin with Mango Slaw and Jasmine Rice mixed with Red Quinoa, Green Onions and Corn
Red Lentil & Sweet Potato Curry with Jasmine Rice, Greek Yogurt, Naan Bread and Dressed Arugula, Apple, Carrot and Radish
“When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy. That is what cooking is all about.”
​
Chef Thomas Keller