Menu
FALL & WINTER
Baked Ricotta & Spinach Tart
Veal Scaloppine with Marsala
Baked Sweet Potatoes
Baked Bananas in Lemon-Rum Sauce
SPRING & SUMMER
Everyone appreciates a healthy vibrant salad. Salads can be plated or self served on a buffet line.
Crab & Avocado Salad
Broiled Lamb Chops/w Rosemary & Garlic
Baby Red Roasted Potatoes with Dill
Black Forest Mousse Cake
FINGER FOODS
Breaded Mushrooms with herbs
Baked clams in Spicy butter sauce
Cheese plates
Oysters baked with bacon & bread crumbs
THANKSGIVING
Butternut Squash Soup garnished w/ creme fraiche & fried sage leaf
Sliced Moist Turkey w/ Chestnut Stuffing served w/ Classic Turkey Gravy created with homemade stock & a side of fresh Cranberry Relish
Roasted Brussels Sprouts in reduced Balsamic Vinegar Syrup
Chef Piper’s Homemade Apple Pie a la mode
CHRISTMAS
Phyllo Dough Cups stuffed w/ Stone Crab Meat Topped w/ Guacamole
Cornish Game Hens on a bed of Israeli Couscous w/ a Cherry Sauce served w/ Mashed Potatoes
Celery Root, and Roasted Brussels Sprouts & Cauliflower.
Chocolate Mousse Cake
NEW YEARS
Lobster Salad on endive leaves
Slices of Filet Mignon in a Pinot Noir & Demi Glace Reduction
Baked Clams Oreganata
Creme brulee
Contact Home Cooking by Personal Chef Piper Services at [email protected] to learn more!