PERSONAL CHEF
Sample Menu
Monday: Seared Filet Minion w/ spicy garlic-miso butter, sautéed green beans & almonds and rosemary herb potatoes
Tuesday: Spice Rubbed Chicken Breasts with Creamy Lime Cilantro salad, squash/ broccoli.
Wednesday: Butternut Squash Lime Soup with homemade croutons, Arugula Cilantro salad
Thursday: Pork Tenderloin Roast with mustard vinaigrette on bed of fennel and carrots, side of Israeli cous cous.
Friday: Baked Salmon Teriyaki with Cauliflower rice and cumin sweet potatoes/broccoli
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Saturday: Fiery Kung Pao turkey with roasted carrots and cilantro lime yogurt
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Sunday:BBQ Pulled Beef w/ pineapple slaw, red cabbage and pickled onions.
Sides to mix up: bacon-dijon-red onion-red-potatoes
Rosemary infused butter baked sweet potatoes
Herb baked Squash and broccoli
Wild rice
Lemon herb pearled cous cous
PERSONAL CHEF
RETREAT CHEF
RETREAT CHEF
Sample Menus
MeatLess meals (Less Diary & Gluten and Some vegan Options)
Friday dinner
Cauliflower Bolognese
Japanese sweet potatoes
Caesar salad
Dessert: coconut ice cream & fresh berries or berry confit
Saturday Breakfast
Oatmeal
Yogurt parfait
Chia pudding parfait
Rosemary Potatoes
Gluten free Banana Muffins
Coffee / Tea
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Saturday Lunch:
*Buddha bowls:
+Miso-Tahini sweet potatoes, seeds/nuts, crispy miso chickpeas, broccoli,
+garlic sesame sauce or garlic ginger tahini miso dressing
Snacks: veggies/nuts & fruit
+JP+ complete chocolate raspberry protein balls (plant-based vegan)
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Saturday Dinner:
+*Thai coconut tofu baked curry
Jasmine cashew rice
Roasted root winter veggies
+Avocado Chocolate Mousse & homemade whipped cream
Sunday Breakfast
Homemade Gooey cinnamon rolls
Vegan pancakes
Veggie Egg Muffins
Fruit
+Left over yogurt and chia pudding parfaits
TO GO lunch:
Croissant Sandwiches
(cucumber, sprouts, vegan cream cheese spread, tomatoes)
and leftover food
Energy bars
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*meatless
+dairy free
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Meals with Lean Meats Options:
Welcome snacks: Charcuterie board Board with fruit, cheeses, crackers, olives, rosemary, nuts, chocolate and love
Friday, Dinner:
Grilled Filet Minon with Spicy Miso garlic Butter
parmesan lemon asparagus / baked Japanese sweet potatoes
Arugula Salad (apples, walnuts, goat cheese, lite pomegranate vinaigrette)
Saturday, Breakfast:
Coconut Vanilla Chia Pudding Parfaits: (strawberry confit), GF Granola, hemp seeds
avocado toasts
Tea/Coffee
Saturday Lunch:
Salmon filets with Lemony Herb sauce
Herbed CousCous with Pine nuts
Roasted veggies and side of cucumber tomato lime salad
Saturday Dinner:
Bison OR (Mushroom) meatballs baked with pasta Sauce and chickpea pasta
Hollywood salad: wild rice, goat cheese, grapes, roasted almonds, jicama with dijon balsamic vinaigrette
dessert: stuff chocolate covered orange infused dates
Sunday breakfast:
Vegan Plant based Chocolate raspberry Smoothies parfaits (Cacao nibs, GF Granola, coconut)
Rosemary butter potatoes & bell peppers/Onions
Blueberry Muffins
To Go Lunch:
Chicken Aoili Salad Sandwiches (Mayo free), with lettuce, tomatoes and either rye or croissant sandwiches
Left over Snacks and drinks
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In Comments please include: service you're looking for, dates of service, amount of people & kind of food/lifestyle I can cater to. More detials the beter range I ca
