• Best Private Chef


Savory Snacks

Tea Sandwiches
• Salmon And Cucumber
• Watercress and Irish Butter
• Dungeness Crab With Avocado And Radish
• Egg Salad With Basil Microgreens
• Country Pate With Dijon, Camembert-Fig

Radish Halves Topped With Dungeness Crab Salad And Dill

Crostini With Warm Pear Slices, Brie And Toasted Pine Nuts

Crostini With Pear, Arugula And Fig Jam Topped With Shaved Pecorino

Crostini With Duck Confit, Frisee And Dried Cherry Chutney

Crostini With Eggplant Caponata

Tallegio Stuffed Figs Wrapped With Prosciutto

Endive Leaf Filled With Goat Cheese Mousse, Pear And Pistachio

Puff Pastry Baked Brie With Strawberries, Champagne Grapes And Baguette

Filo Tartlets With Ricotta, Gruyere, Prosciutto, Leek, And Thyme

Smoked Salmon Potato Cakes With Avocado And Herbed Aioli (Tarragon, Parsley, Chives, Capers, Cornichons)

Salmon Cakes With Remoulade

Dungeness Crab Cakes With Lemon Aioli

Deviled Farm Eggs

Chef’s Garden Radishes With Butter And Sea Salt

Local Artisan Cheese Platter With Strawberries, Grapes, Baguette And Nuts

Grilled Veggie Antipasti With Olives And Marinated Baby Mozzarella (Eggplant, Cherry Tomato, Zucchini, Red Onion)

Veggie Crudités With Sauce Nicoise



Lettuce With Handmade Crisp Packets Of Chevre, Tomatoes And Red Onion

Fresh Tomato Salad With Lemon Verbena, Parsley, Nasturtium Petals, Sorrel, Crisp Prosciutto And Buffalo Mozzarella

Fig, Blackberry, Goat Cheese, Almond And Prosciutto Over Leaf Lettuce

Baby Beets With Arugula, Fromage Blanc And Toasted Hazelnuts

Chef’s Garden Greens With Baked Walnut Crusted Goat Cheese Disks, Crouton And Balsamic Vinaigrette

Vegetable Ricotta Tart Served Sliced With Side Green Salad

Pasta Salad
• Penne With Roasted Summer Vegetables, Basil And Ricotta
• Olives, Sun-Dried Tomatoes, Red Onions and Mozzarella
• Broccoli, Red Pepper, Carrot, Olive, Scallion, Parsley, Lemon
• Scallion, Cherry Tomatoes, Cotija And Corn
• Asparagus, Red Peppers, Broccoli and Olives



Pistachio Cake

Sour Cream And Blueberry Muffins

Lemon Poppyseed Scones

Popovers With Whipped Honey Butter And Jam

Banana Bread

Lemon Curd With Cream Scones

Raspberry And Cream Jelly Roll

Mini Devil’s Food Cupcakes With Cream Frosting

Mini Strawberry Shortcake

Lemon Bars

Berries And Cream Filo Tartlets

Northwest Pear And Hazelnut Mini Tartlets With Vanilla Custard Filling

Dried Fruit Drizzled With Bittersweet Chocolate

Chocolate Mousse Filo Cups With Raspberries And Cream

Mixed Plate With Cookies, Brownies, Lemon Bars, Seasonal Sauvie Island Berries, Chocolate Truffles

Crepes Stuffed With Meyer Lemon Mousse And Oregon Berry Compote

Seasonal Berry Clafouti – Firm Egg Custard Served Warm With Fresh Berry Sauce Over Top

Peach Crisp With Vanilla Ice Cream

Key Lime Pie

Free Form Peach, Plum And Nectarine Tart With Whip Cream Or Vanilla Ice Cream

Carrot Cake

Blackberry Peach Cobbler

Grilled Peaches With Vanilla Ice Cream, Mint Infused Honey And Lemon Scone


March 11, 2017