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Valentine's Day

 

Valentine’s Week 2013 (4 courses for 2/11/2013 – 2/13/2013 and 2/15/2013)

Amuse

Appetizer Course

Salad Course

Main Course

Dessert Course

Truffles

 

(Select 1 choice from each course)

Amuse – Chef’s Choice

 

Appetizer (select 1)

1. Wild Mushroom Tart w/Gruyere, arugula, fig Balsamic Reduction

2. Korean Short Rib Tacos with Kimchee and Asian Slaw

3. Grilled Apple & Brie Quesadillas with habanero maple syrup and Applewood bacon

4. Seared Duck Tacos with Dried Cherry Salsa

5. De-constructed Lamb Gyro

6. Tuna Tartar w/Ginger Vinaigrette

 

House Salad

Mixed Baby Greens w/Orange, Fennel and season herbs with Asiago & Lemon oil Vinaigrette

 

Main Course (select 1) (Available Monday, Feb. 11, 2013)

1. Pan seared Striped Bass

Forbidden black rice with roasted Acorn Squash and clementines

 

2. Lemon Herbed Chicken

Garlic Cauliflower Gratin

 

3. Filet Mignon w/Gorgonzola Butter

Roasted Fingerling Potatoes w/Black Truffle butter

 

4. Lemon Pepper Cornish Game Hens stuffed with Wild Rice and Quinoa

Brussels sprouts w/Smoked Bacon and Apple

 

5. Stuffed Butternut Squash with Portobello Mushroom and Kale

 

Main Course (select 1) (Available Tuesday, Feb. 12, 2013 and Friday, Feb. 15, 2013)

1.  Wasabi Crusted Salmon

Soba Noodle Beet Salad

 

2. Mojito Glazed Game Hens

Yucca, potato and mushroom hash

 

3. Port Glazed Beef Tenderloin with Baby Bella mushrooms

Potatoes Lyonnaise

 

4. Chipotle rubbed Pork chops with warm pineapple relish

Honey rum smashed sweet potatoes

 

5. Harvest Butternut Squash Risotto

 

Main Course (select 1) (Available Wednesday, Feb. 13, 2013)

1.  Pan seared Sea Scallops with Spring Pea Puree

Roasted Brussels Sprout with pancetta

 

2. Tamarind Glazed Chicken

Basmati Rice cakes with cardamom carrots

 

3. Bourbon Glazed NY Strip Steak

Potatoes Florentine

 

4. Grilled Lamb chops with Macadamia crust, Anise jus

Asian ratatouille

 

5. Grilled Portobello Mushroom

Lemon Feta Tabbouli


Valentine’s Day 2013 - "The Big Day" (5 course meal)


Amuse

Cheese Plate Course

Appetizer Course

Palate Cleanser

Salad Course

Main Course

Dessert Course

Truffles

Midnight Snack

 

Main Course (select 1) (Available Thursday, Feb. 14, 2013)

1. Striped Bass w/Sweet Corn custard

Fava beans and fingerling potatoes

 

2. Coffee and Cocoa Rubbed Filet Mignon

Leek and Potato “cake”

 

3. Brioche stuffed Pork Chops

Roasted butternut squash with spinach and dried cherries

 

4. Eggplant au gratin

 

5. Fruit de mer Bucatini Pasta

Lemon Broccolini

 

6. Roasted Duck Breast w/Sour Cherries

Yukon Gold and Sweet Potato with Leek Gratin

 

Dessert (select 1)

1. Dark Red Velvet Crepes

2. Bananas Foster

3. Warm Bleeding Heart Brownies w/Vanilla Bean Ice Cream

4. Charlotte Russe (for our Downton Abbey fans)

5. Sticky Toffee Cake with Dulce de Leche ice cream

6. Lemon and White Chocolate Parfaits with Strawberries

 

Prices start at $350 ($400 for Thursday, February 14, 2013 and $375 for Friday, February 15, 2013) and include:

 

Menu Planning

Grocery Shopping

Meal preparation (Amuse, Appetizer, Salad, Main Entrée and side, Dessert)

Table preparation (client will provide flatware, dinnerware and glassware)

Framed copy of the evening’s menu

Flowers (Roses are an additional $40 supplement)

Seated Service for all courses (unless instructed by client)

Kitchen Cleanup

 

Gratuity NOT included.

 

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