• Portland Home Chef Oregon

WINTER

Hors D’Oeuvres

Saffron Risotto Cakes Topped With Dungeness Crab And Tomato Chutney

Sweet Potato Cakes With Cranberries And Sour Cream

Duck Rillettes Served Warm With Herbed Gougère (Gruyere Cream Puffs)

Duck Confit, Frisee And Cherry Chutney Crostini

Crostini With Warm Pear Slices, Brie And Toasted Pine Nuts

Slices Of 12 Month Manchego With Honey Brown Butter

Crostini With Pear And Fig Jam Topped With Shaved Pecorino

Blue Cheese Polenta Cakes Topped With Prosciutto And Marcona Almonds

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

Roasted Fingerling Potato Bites With Crème Fraiche, Smoked Salmon And Dill

Pancetta Wrapped Shrimp Skewers With Lemon Aioli

Salmon Cakes With Remoulade

Dungeness Crab Cakes With Lemon Aioli

Pizza – Caramelized Onion, Sage, Roasted Pear, Fromage Blanc, Pine Nuts

 

Appetizer

Dungeness Crab Soufflé With Salad

Crab Stuffed Calamari With Romesco, Roasted Fingerling Disks And Frisee

Puff Pastry Shell Stuffed With Winter Mushrooms And Sauce Veloute

(Whole In Shell Northwest) Clam Chowder With Blue Potatoes And Pancetta, Garlic Crostini

Cauliflower Soup With Blue Cheese And Croutons

Lettuce, Pink Lady Apple, Aged Gouda, Pomegranate, Walnuts, Mustard Seed Vinaigrette

Fennel, Grapefruit, And Avocado With Champagne Grapefruit Vinaigrette

Beets, Mixed Greens, Blue Cheese, Marcona Almond Brittle, Sherry Vinaigrette

Arugula With Marinated Beets, Mint, And Ricotta Salata

Potato, Carrot, Beet And Pickle Salad With Herb Aioli in Bibb Lettuce Cups

Mixed Greens Served With Warm Buttered Apples, Fromage Blanc And Toasted Walnuts

Spinach Salad With Roasted Butternut Squash, Toasted Pumpkin Seeds And Fromage Blanc

Whole Leaf Caesar Salad With Traditional Dressing, Parmesan And Fried Capers

Red Onion, Toasted Walnuts, Roquefort, Dried Cherries With Spinach

Crab Salad With Watercress, Avocado And Radish

 

Entree

Petrale Sole With Meyer Lemon Beurre Blanc, Leek Scented Mashed Potatoes And Garlicky Spinach With Meyer Lemon Gremolata

Dungeness Crab Stuffed Sole Roulade With Beurre Blanc, Potato Souffle, Butter Braised Radish, Watercress

Pistachio Crusted Sablefish With Blood Orange Risotto, Baby Turnips And Microgreens

Rack Of Lamb With Mustard Crust Served With Parsnip-Leek Gratin, Roasted Chipollini Onions And Baby Artichokes

Chestnut Stuffed Boneless Quail With Marsala Pan Sauce Served With Chanterelles, Crispy Butternut Squash And Brussel Sprouts

Juniper And Apple Braised Venison Served With Spaghetti Squash With Brown Sugar And Hazelnuts And Braised Cabbage With Bacon And Pecans

Braised Short Ribs, With Gruyere And Chive Twice Baked Potatoes, Roasted Chipollini Onions And Rapini

Roasted Duck Breast, Quail Or Pork Loin With Cherry Cabernet Sauce Served With Potato Puree And Brussels Sprouts With Pistachios

Leek And Herb Crusted Rack Of Lamb With Truffle-Root Vegetable Gratin, Wild Mushrooms And Braised Chipollini Onions

Boneless Lamb Loin With Mushroom Sausage Crust Served With Pinot Noir Glace De Viande, Chipollini Onion Gratin, Garlicky Brussel Sprouts, Potato Puree And Chanterelles

Pork Filet Mignon Au Poivre With A Cognac Cream Sauce, Served With Roasted Fingerlings, Wild Mushrooms And Garlicky Spinach

Herb Stuffed Pork Medallions With Mustard Sauce Served With Brussel Sprouts With Walnuts And Roasted Parsnip Cakes

Roast Pork Loin With Apple-Cranberry Compote, Crispy Herb Roasted Parsnips And Braised Red Cabbage

Rosemary Crusted Chicken With Cherry-Cabernet Sauce Served With Chive Potato Cake And Brussel Sprouts With Toasted Pecans

Roasted Vegetable Torta In Filo (Roasted Peppers, Spinach, Mushrooms, Shallots, Green Garlic, Yukon Potatoes) And Microgreen Salad

 

Dessert

Cream Puffs Stuffed With Mocha Cream, Topped With Caramel

Apple And Sour Cherry Cobbler With Almond Flour Crust And Crème Fraiche

Meyer Lemon Tart

Bittersweet Chocolate Soufflé With Salted Marcona Almond Brittle, Cocoa Nibs And Cream

Triple Chocolate Tart With Coffee Bean Ice Cream And Whip Cream

Baked Seckle Pears With Champagne Sabayon And Candied Macadamia Nuts

Brown Butter Apple Crepes With Vanilla Ice Cream And Marcona Almonds

Bittersweet Chocolate Cherry Bread Pudding Served With Frangelico Cream And Shaved Chocolate

Meyer Lemon Soufflé With Blueberry Compote

Apple Charlotte

Date

March 4, 2017

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