Seasonal Gourmet

phoenix-private-chef-menu-gourmet
A collection of client favorites designed for a gourmet dinner to remember.

First Course

Peach Tarragon Sea Scallops
Pan seared sea scallops with fresh, homemade peach tarragon puree.


Second Course

Pistachio & Goat Cheese Salad
Fresh greens with seasonal berries, red onion, red wine vinaigrette and pistachio crusted goat cheese.


Main Course

Beef Tenderloin
A superior cut of steak, well-seasoned and cooked to desired temperature, served with cherry demi glace.


Sides

Prosciutto-Wrapped Asparagus
Fresh asparagus, wrapped in Prosciutto di Parma and baked.

Roasted Red Potatoes
Rosemary and garlic-seasoned roasted red potatoes.


Dessert

Vanilla Crème Brûlée
Topped with fresh fruit.


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