Sample Menu
HORS D'OEUVRE
WHIPPED FETA
farm fresh cherry tomatoes, za'atar, tartine
TUNA TARTAR
ponzu, jalapeno, avocado, tortilla
WILD MUSHROOM CROSTINI
with herb ricotta
PULLED PORK SLIDERS
chipotle, shaved cabbage-lime-cilantro slaw
COLD APPETIZERS
KALE CAESAR
shredded kale, parmesan, herbed bread crumbs
BELUGA LENTILS
parsley, radish, pistachios, feta
FARM CHEESE
heirloom tomatoes, peaches, arugula, prosciutto
DEVILED EGGS
crèpes, creme fraîche, salmon roe, scallion
WARM APPETIZERS
HARISSA CHILI SHRIMP
with cucumber and herb tzatziki
GRILLED EGGPLANT
garlic-yoghurt, pomegranate, sesame, cilantro
ROASTED CARROTS
with pistachio picada
LOADED CHICKEN NOODLE SOUP
farm chicken, orzo, carrot, celery, dill
MAIN COURSES
HERB ROASTED CHICKEN
roasted fingerlings, spinach, artichoke
RIB EYE
Italian salsa verde, cauliflower purée, mushrooms
OVEN BAKED SALMON
quinoa pilaf, asparagus, peas
SWEET POTATO GNOCCHI
brown butter, sage, pepitas
DESSERTS
COCONUT PANNA COTTA
with bourbon berry compote
PEACH CRISP
with cardamom oat streusel and vanilla ice cream
S'MORES FUDGE PIE
with pecans
COFFEE MOUSSE
with candied hazelnut and mascarpone
These menus are just a small selection from Personal Chef Elizabeth's culinary expertise.
Specific ingredients may change based on seasonal, farm to table availability and sourcing in Virginia Beach.
Custom created menus are available based on personal preference, dietary specifications and budget.
GALLERY
