GORGEOUS GREEN CHEF
Personal Chef Services | Catering | Cooking & More
SPRING / SUMMER: PLATED DINNER
A La Carte
SALADS
TOSSED GREEN SALAD 8
mixed greens, assorted seasonal vegetables, croutons, white balsamic dressing (v)
MIXED LOCAL GREENS 8
toyboy tomatoes, brioche garlic crotons, shaved vella dry jack, sherry vinaigrette
WEDGE SALAD 12
iceberg lettuce, applewood-smoked bacon, crumbled bleu cheese, diced tomatoes, green goddess dressing (gf)
CLASSIC CAESAR SALAD 11
crips romaine lettuce, shaved parmesan Reggiano, brioche crouton crumbles, ovo, Caesar dressing
CAPRESE SALAD 10
heirloom tomatoes, mozzarella, local basil, balsamic glaze (v, gf)
ENDIVE SALAD 12
goat cheese, pecans, pomegranate seeds, chives, citrus honey dressing (v, gf)
ENTREES
CHICKEN BARG 22
saffron marinated chicken breast, saffron basmati rice (gf)
LEMON-HERB ROASTED CHICKEN 22
potato puree, white wine reduction (gf)
FILET MIGNON 42
horseradish jus, mashed potatoes, thyme garlic butter (gf)
GINGER SALMON 28
grillled sweet corn, soy ginger glaze (gf)
HERB CRUSTED LAMB CHOPS 42
mint gremolata and honey crusted, served with a white wine and shallot jus
SHRIMP SCAMPI 23
capellini, lemon butter, fresh herbs
*served with chef’s seasonal vegetables and artisan rolls with whipped butter
VEGAN & VEGETARIAN
CACIO E PEPE 16
parmesan, black pepper, tagliolini (v)
VEGETABLE KABOB 20
mélange of produce oven roasted, basmati rice (v, gf)
TOMATO BASIL SPAGHETTI SQUASH 21
pan fried vegan scallops, crispy bacon, pea risotto, vegan lemon beurre blanc (v, gf)
SCALLOP AU VEGAN 15
spaghetti squash, tomato basil relish, basil oil, vegan feta
*Indicates seasonal item and is subject to availability Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness
DESSERTS
COBBLERS 10
southern style peach, caramelized apple, mixed berry crumble