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Chef Tomislav Dinner Party Sample Menu In-home catering & Personal chef Serving Toronto-Waterloo region and Western Ontario-Canada and further upon request! We can take care of all your Catering needs from Personal Chefs for a family or small group to medium-size catering events such as weddings for up to 80 people.
How that works ! First we'll meet with you in your home and help you in the selection of your menu. We would also be pleased to suggest wines that will compliment each of your courses. On the day of your dinner party we arrive early at your home with all the necessary ingredients and Professional Chef tools for preparing your menu in your kitchen. While you enjoy your guests, we serve and clear Table after each of the courses. After the last course is served we will quietly clean your kitchen, leaving you no other responsibility than entertaining your guests over coffee and dessert. Three to seven courses sit down gourmet dinner’s range from $75.00 - $250.00+ per person. Dinner includes your multi-course meal, personalized menus, shopping for fresh ingredients on market, freshly baked bread with herb butters, cooking complete menu in your kitchen. Wine pairing suggestions, coffee and tea with dessert, serving staff (for four hours on parties over eight persons) and kitchen clean up. SAMPLE MENU Menu Sample Hors d’ Oeuvres Pineapples marinated in Gin and Prosciutto ham Farmers Goat's Cheese Salad Mixed organic greens with goat's cheese medallions, Cherry tomato and toasted pecans
Grilled Lamb Cutlets in reduced Port wine sauce, wild mushrooms risotto and organic seasonal buttoned vegetables
Traditional Crème Brule with vanilla pistachio and chocolate dipped strawberries, fresh made lime whipped cream Starts on $85.00 per person (Gala four course sit down dinner, six person minimum but not ultimatum). Roasted Champignons filled with anise celery and cream cheese, garnished with caviar Salad Baby Spinach with edible flower walnuts and peach orange dressing Filet Mignon Pan Seared tenderloin filet with cambozola, cabernet demi-glace sauce, French potatoes,rosemary scalloped butter potatoes, roasted garlic and buttoned vegetables Cheese Fruit Tray Assorted cheeses and tropical fruit to accompany your port and coffee $85.00 per person (Gala four course sit down dinner, six person minimum but not ultimatum).
Hors d' Oeuvres Pâté shells filled with roasted vegetable ajvar and roasted truffle oil champignon
Smoked Salmon fillet with Bavarian Ribadache medallion and cheese cream with crouter do province
Pan roasted Scallops on delicate mixed greens lettuce and Oriental vinaigrette Orange fresh herbs dressing Entrée Broiled Lobster tail with grilled Salmon fillet, butter potato, buttoned vegetable, served with Maitre-d’ hotel butter. Grandes Couplles en chocolat Delicious chocolate filled with fruit and vanilla pudding Starts at $125.00 per person Gala Culinary experience (five courses sit down dinner, six person minimum).
$150.00 per person (gala culinary experience six course sit down dinner with staff, (six person minimum). Seven Course Seven courses sit down tasting menu with staff ($175.00 per person + Taxes and gratuity, 10 person minimum). My wine suggestion for those menus ; Appetizer, Dry white Italian wine Pinot Grigio or Soave or Australian Chardonnay With salad Amaretto liquer or fortified vine Entrée Merlot-based Bordeaux (St Emilio) Sorbet Port or Madeira Dessert Niagara Ice wine or toka’j aszu’
Hors d’ Oeuvre *Tomato Galette, oven roasted tomato with Goat cheese, fresh Thyme on puff pastry triangle .Pineapples marinated in dray Gin, Prosciutto ham .Russian blins with smoked Salmon Crème fraîche -wasabi, dill, lemon zest .Figs Stuffed with Foie Gras mousse *Mushrooms stuffed with garlic spinach Feta cheese *Stuffed "Deviled" Eggs with Truffle oil and Caviar *Assorted cheese with olive. Tomato, strawberry on cracker *Cucumber croutes’ cream cheese avocado lemon grasses mousse garnished with smoked salmon vasabe
Appetizer Spanish Onion Soup, sautéed/brazed onion garlic, in Chicken stock and Brandy, served with roasted tortilla stick Salad Belgian endive with baby spinach edible flowers, Avocado Fennel walnuts tossed with olive oil, fresh herbes peach blood orange and lemon dressing Entrée Pan seared Beef filet mignon with Portobello- cabernet demi-glace Assorted buttoned carrots, asparagus, snow Peas blanched and finished in Maitre d ’Hotel Butter Bavarian Ribadache, Potato pancake Dessert Amuse Sorbet from Champagne Dessert French Fruit plate, slow poaching Pears/Peaches with Nectarine port vine reduction and Orange Sabayon. Coffee and Tea OPTIONAL TESTING MENU Soup Seasonal Vegetable Apple Parsnip with calvados cream Appetizers Russian blins with smoked salmon cream fraiche , Salmon caviar spring dill lemon zest Ajvar spice vegetable caviar with roasted pork epaulet with caraway seeds Havarti cheese on creamy polenta ~ Salad Prosciutto di Parma roast pears with Goats cheese on arugula endive salad with balsamic olive oil citrus vinaigrette ~ Entrees Roasted Loin of Venison Grand Veneur, seasonal vegetables with autumn fruits juniper berries Port vine demi glace sauce and macaire potatoes Or Alberta Beef Fillet Mignon on sauce bordelaise, Yukon potato mushroom galette and roasted root vegetables Or Almond crust Salmon fillet Leek Lemon cream sauce with Coconut milk Basmati rice and seasonal vegetables
A dinner of your choice can be made of three four five or more courses! My menu is just a suggestion and it is subject to changes, we can create a menu of your own choosing. The menu is suggestion for Personal Chef Entrée or for Dinner party. You have a choice of Organic food. Hors d' Oeuvres / Canapés / Antipasto.
Chocolate Fountain with assorted fruits Served hot and cold! Roast Beef. Vegetarian plate
Miniature Filet Mignon Carpaccio Canapés with Horseradish on French Baguette Smoked Salmon fresh Cream do Province sauce with Austrian Ribadatche potato medallions. Smoked Salmon Rolls with Cream Cheese Lime zest and Fennel Frond Tomato Mozzarella cheese with basil and balsamic olive oil . Bacon wrapped Scallops on Ginger Soya sauce. Seafood relish tray with seafood pate Large fresh Oysters on the half shells displayed on a bed of Ice with Horseradish Tabasco sauce and lemon garnishing Jumbo Shrimp served in cup on ice and cocktail sauce for dipping. Smoked Salmon rolls with cream cheese lime zest and fennel fronds Escargots Bourguignon, snails gently poached in Maitre d’ Hotel butter Pan seared Foie Gras with French lentil salad and kumquat-maple juice. Fruit & Cheese tray. Black bean saffron rice pitons. Relish tray, bite of fresh vegetable with seafood or vegetable pate for dipping. Oven baked pancake stuffed with feta cheese, finished with cream and fresh herbs sauce.
2. Chef Salad, with fresh green salad, hard cooked eggs, ham, garden vegetable and Blue cheese dressing. 3. Mediterranean green salad with Goat cheese and black olives, choice of Greek or Italian dressing. 4. Spa Caesar salad with Romaine lettuce and grilled shrimp. 5. Albacore light tuna salad, celery, onion, lightly mixed with Mayo, and Romaine lettuce with garnishing. 6. Baby Spinach salad with walnuts mix and peaches orange dressing. 7. Farmers salad, mix of salad green and fresh garden vegetables with olive Oil vinegar dressing. SOUPS: 1. Garnished Chicken Consommés 2. Spanish Onion Soup, sautéed/brazed onion garlic, in Chicken stock and Brandy, served with roasted tortilla stick. 3. Fresh fruit soup (cold) strawberries, peaches, watermelon, mango, papaya, milk, honey, banana, mint leaves (blended but not to sweet), served in a glass for sherbet. 4. Cream of Tomato Soup with dray Gin croutons and basil. 5. Cream of Mushrooms soup with fresh herbs. 6. Cream of Broccoli soup. 7. Healthy chicken broth soup with noodles and herbs. 8.Fish Soup Marseilles Style, assorted fish braised with garden vegetables, aioli, tomatoes and saffron
9. .Backed Ontario butternut pumpkins with apple and cream fresh
Served with Rice Pilaf or Pasta ,and buttoned vegetables blanched. 2. Cordon Blue of Veal, stuffed with ham and cheese, Coquette potatoes buttoned fresh garden vegetables. 3. Wiener Schnitzel in fresh herbs lime sauce, butter potato with Tomato rose garnishing. 4. Pheasant en Cocotte, casserole. 5. Hasen Pfeffer- Rabbit brazed in Riesling fresh herbs do province vegetable ratatouille and potatoes. 6. Pan roasted Venison fillet finished in reduced Port wine sauce, assorted wild mushrooms and potato, pearl onion brazed in chicken stock. Brazed Zucchini yellow stuffed with fennel and Prosciutto. 7. Tournedos fillet with brazed Asparagus (seasonal) douches potato, in Bordelaise sauce. 8. Pan seared fillet mignon with brandy demi- glaze and green pepper corn sauce. 9. Grilled Lamb Cutlet, reduced Port wine sauce, served with garlic spinach on brown rice. 10. Prosciutto wrapped Quail with white wine apple orange sauce and stir-fried vegetable mix. 11. Simmered Beef or Veal shank in the Osso Bucko style, served with pasta or potatoes, and roasted tomato asparagus. 12. Marinated Pork loin in red wine and garlic thyme (reduced to sauce),and roasted, served with rice, and a mix of lentils and corn cream. 13. Chicken A la Orange, chicken breast marinated in orange lemon juice, fresh rosemary, and caraway seeds, roasted and served with a variety of potato and fresh stir-fried vegetable. 14. Poached or Backed Sea Bass filet in tomato cream sauce and fresh herbs do province , complimented with black olive and butter Potato or pasta. 15. Poached Salmon in court bouillon, served with fresh potatoes and Julienne vegetables. 16. Scallops and shrimp a la nage; julienne carrots, leeks, and celery served in reduced court bouillon and potatoes. 17. Fillet of Sole au vin blanc; fish volute’ white wine cream sauce, Julienne vegetables and rice pilaf. 18. Lobster baked or simmered; served with a Maitre d’ Hotel Butter fresh assorted vegetables and butter potatoes. 19. Shrimp Cognac with andouille stone ground grits. 20. Tomislav specialty; sautéed / choice of fresh pork loin or chicken breast, or as vegetarian dish), with chopped green and red pepper, ginger-garlic, papaya, scaloppini potatoes, sweat onions, sunflower seeds tarragon fresh herbs Soya sauce /white wine glace 21. Bavarian Munchener Hoff style white beer Pork goulash with pasta. 22. Hungarian beef goulash with red wine and potatoes. 23. Pasta a la Alfredo. 24. Spaghetti a la Bolognaise. 25. Ballotine de Poulet Grand mere; Stuffed boneless chicken legs with mushrooms, onion and bacon, roasted and served French potatoes or Munchenor Hof semmel knedle,with white wine Veloute' sauce 26. Fricassee of Chicken, with mushrooms dry white wine shallots, cream sauce, roasted Golden Delicious apples. 27. Grilled en papillote salmon fillet with dill mustard cream sauce blanched Julianne vegetables on wild rice. DESSERTS -Chocolat grand marnier truffle with ganache and strawbery cuilise
-Vanilla Cream Brule - Lemon Soufflé -Chocolate soufflé with strawberry coulisse - Sabayon with Aloe Vera jus ,strawberry, honey, lemon, Marcela , mint leaves, whipped cream on top, served in cocktail glasses. - Fruit Flambé' in Rum ,mango, papaya, plum, banana, cantaloupe, apple and orange, honey syrup, served with vanilla Ice cream, and waffles. - French crêpes with fruit campout, Chocolate syrup and Vanilla Ice cream. -Strawberry and Vanilla pudding. - French Fruit plate,slow poaching Pears/Peaches with Nectarine Port vine reduction and Orange Sabayon. -Vanilla Ice cream on hot Rasberry sauce, with whipped cream chocolate and mint leaves. - Quattro Ice cream mini torte covered with chocolate genache -Apple walnut strudel with vanilla sauce BON APPETIT www.cheftomislav.com |
