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©2019 by www.tailoredchef.net 7576921978

CREATE YOUR OWN MAIN COURSE: choose an entree, then choose a vegetable in season during your event! vegetables will be prepared based on our chef’s recommendations for the best pairing for your entree.

Entrée


ROASTED BEEF TENDERLOIN & Tailored Chef CRAB CAKE 

Garlic whipped potatoes, cognac-roasted shallot hollandaise

 

PAN-SEARED WRECKFISH & PETITE FILET 

Slow roasted truffle sweet potatoes, creole glace

 

PEPPER SEARED NEW YORK STRIP FILET 

Roasted fingerling potatoes, caramelized onion zinfandel demi glace 

PAN SEARED ROCKFISH 

roasted cauliflower, shishito pepper relish roasted sunchokes, toasted pecan, plumped 

golden raisins, leek fumet


SEARED SCALLOPS lemon parmesan risotto, citrus beurre blanc 

GLAZED BONE-IN PORK CHOP farro & kale, apple country ham hollandaise

 

HONEY-BOURBON BBQ GLAZED QUAIL chili whipped sweet potatoes, roasted corn succotash, bourbon pepper jelly glaze 

ROASTED CHICKEN coconut carrot purée, vidalia onion soubise 

PRALINE ENCRUSTED SAGE CHICKEN dill smashed potatoes, 

gorgonzola cream


HERB GLAZED CORNISH HEN creamy polenta, caramelized fennel 

RICOTTA GNOCCHI truffle oil oyster mushrooms, broccolini, pecorino romano

 

CHICKPEA TAGINE jasmine rice, cumin, coriander, almonds, spinach, lemon, mint raita, grilled flatbread 

 

Spring & Summer vegetable sides 

spinach 

ramps
sweet corn succotash

 field peas 

haricot verts 

asparagus

 baby squash

heirloom tomatoes 

Fall & Winter vegetable sides

mustard greens

 swiss chard

 tatsoi 

cauliflower

 romanesco 

kohl rabi 

local mushrooms

 baby carrots

 root vegetables 

hearty squash