Justin-Thyme Personal Chef Service

Dinner Party Menus

Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the Tampa Bay Area!

Dinner Menu Choices-

SOUPS:

-Tortilla soup Tomato broth with smoked chicken, fresh roast corn, grated Spanish manchego cheese, crispy corn tortillas and poblano crema

-Wild Mushroom Bisque “Cappuccino style”- served in a demitasse cup with fresh morels, tiny sourdough croutons and porcini foam

-Saffron infused Velvet Corn and Crab Chowder - jumbo lump crabmeat in a golden cream base with brandy, fresh corn, potatoes, celery and crispy basil “cracklins’

-Chilled Yellow Tomato-Mangospacho- Fresh Mango and Yellow Tomato- gazpacho finished with a basil infused half Maine lobster tail

SALADS:

-Macadamia crusted goat cheese with fresh baby spring greens, citrus segments, a tropical bruschetta and coriander lemon vinaigrette

-Crispy Duck Salad- duck confit with apple wood smoked bacon, sliced pear, organic romaine, sundried cherries and citrus vinaigrette

-Stone Crab, Melon and Cucumber Salad (seasonal) Fresh Florida Stone crab claws with ginger dressed melon and cucumber salsa and “Joe’s” famous mustard sauce

-“Millionaire” Salad- Salad of baby lettuces with foie gras pate, sliced white truffle(seasonal), sevruga caviar, golden tomatoes and brie en croute with Jerez sherry vinaigrette Chopped Romaine Salad- sundried cherries, fresh corn, bacon lardons crumbled chevre, teardrop tomato cajun spiced pecans and a creamy lemon vinaigrette

-Maine Lobster Salad- 1/2 chilled Maine lobster tail over spring greens with coriander/oesetra caviar drizzle, Florida orange segments and heirloom teardrop tomatoes

-Baby Bibb Salad- Hydroponic Bibb lettuce with candied pecans, crispy Asian pear, crumbled Maytag farms bleu cheese and champagne vinaigrette

-Japanese grilled Eggplant salad- with napa cabbage, bok choy, sweet peppers, picked cilantro and miso vinaigrette

-Salad Caprese- sliced jumbo vine ripe red and yellow tomatoes layered with fresh basil leaves and sliced fresh mozzarella, drizzled with an aged balsamic reduction and basil puree

-Southwestern Salad- with assorted spring greens, arugula, sliced tomato, avocado, black bean-corn relish and orange-chipolte vinaigrette

-Cedar Key Hearts of Palm salad- Citrus marinated hearts of palm, sweet bell peppers, cilantro, basil, and ceviche style shrimp

-Tuna Nicoise Salad- Sliced basil grilled tuna, toasted Israeli cous-cous, oven dried heirloom tomato, French green beans, diced potato, olive tapenade and lemon vinaigrette

-Bangkok street salad- with pink shrimp, green papaya, kefir lime, cilantro, Thai basil and crispy salmon “crickets”

APPETIZERS:

-Tuscan Style Zucchini Tartlette- Buffalo mozzarella, sun dried tomato, purple basil, parmesan-reggiano baked similarly to a quiche and finished with 30 year old Balsamic reduction and sun dried tomato oil

-Duo of California Style Temaki Sushi rolls- one inside out salmon, avocado, tobikko- cucumber roll and one Boston tempura shrimp roll drizzled with sweet soy and served with ponzu dipping sauce

-Tuna Tartar- Sushi grade big-eye tuna with fresh ginger, California avocado “AJI”, chile-lime crackers, a sweet soy drizzle and “damn hot” chili oil -Prosciutto- Parma prosciutto with Black Mission fig marmalade, peppered melon, shaved manchego, basil infused baguette crostini and baby arugula

-Herb Grilled “Giant” Portabella Mushroom with sweet corn polenta and a “really rich” burgundy demiglace reduction -Bruschetta- grilled ciabatta bread, roma tomato jam, tetilla cheese, fine herbs, crispy pancetta vinaigrette

-Tuna Tataki- seared sushi grade tuna with fresh ginger, mache, shaved fennel, blood orange, harissa infused chili sauce -Tamales- stuffed with ‘al pastor’ roast pork or beef accompanied with queso blanco, salsa verde and pickled cabbage

-Mediterranean Flatbread- grilled chicken, toasted pine nuts, sundried tomato, artichoke and aged reggiano

-Kona Kampachi® Ceviche- watermelon, pea shoots, aspapagus, radishes, yuzu-preserved lemon vinaigrette

-Ceviche of thinly sliced Florida Snapper Ceviche- with avocado, sauce flambeau and organic blue corn tortillas

-Laura Chenel Goat Cheese Tart- stacked with diced tomato, spinach, potatoes and caramelized sweet onion in a puff pastry tart shell

-Giant Jumbo Lump Maryland Blue Crab wonton- Jumbo Lump Crab meat, ginger, shallots and fine herbs stuffed into an extra large wonton skin with a sweet soy-ginger and lemongrass reduction

-Twin Seared Diver Scallops- flash seared and topped with shaved reggiano, served over truffled cannelini beans, finished with a drizzle of apple wood smoked bacon vinaigrette

-Mango Tarte Tatin with seared Sonoma Foie Gras- A crisp, savory upside down mango tarte with seared grade “A” foie gras, a touch of homemade crème fraiche and candied macadamias

ENTREES:

-Miso/Ginger Steamed Alaskan Halibut- served over seasoned sushi rice with baby spinach and flash steamed edamame, fresh ginger, scallion and cilantro “seared” with scalding peanut oil “NOBU style”

-Chili/Sesame Spiked Ahi Tuna “Mignon”- Sushi grade Tuna seared rare and served with forbidden black rice, ginger steamed asparagus, a mini crab wonton and coconut wasabi sauce

-Ginger & Almond crusted fresh Florida Red Snapper- with horseradish mashed potatoes, flash steamed sugar snap beans and a cabernet butter sauce -Fire Roasted Dry aged Sirloin of Beef (NY Strip) with a bundle of tiny green beans, smoked onion mashed yukon gold potatoes, a “haystack” of crispy potatoes and shallot butter

-Hereford Ranch Prime Fillet Mignon- Seared and deglazed with morning coffee served with buttermilk mashed potatoes, beefsteak tomato salad, crispy shallots and Cuban coffee glaze

-Hereford Ranch Prime Fillet Mignon- with crispy parmesan, truffle- rosemary spiked potatoes, a bundle of tiny green beans and your choice of our rich Courvoisier peppercorn au poive sauce, demi-glace, sauce béarnaise, “bovine”cabernet reduction

-Lavender Rubbed Rack of Colorado Lamb- with grilled giant Peruvian asparagus, whipped purple potatoes, oven dried tomato, crispy sweet potato and a sundried cherry port sauce

-Crispy-Skin Chilean Seabass- with saffron-chorizo basmati rice, sugar snap beans, and char-grilled tomato/lemon essence with a touch of chardonnay butter

-Cuban Style Pork Wellington- Pork tenderloin with black bean pate wrapped and baked in a puff pastry crust with and served with mojo, sweet maduro plantains and sofrito glaze

-Seared Citrus Glazed Salmon- A fillet of fresh salmon brushed with citrus glaze and served over toasted almond basmati rice with haricots verts, roasted cherry tomatoes and shiitake mushrooms.

-Cedar Planked Wild King Salmon- with a crispy wild rice cake, roasted seasonal mushrooms, steamed asparagus and Dijon butter sauce

-Slow roasted 1/2 Muscovy Duckling- with apple wood smoked bacon mashed potatoes, flash steamed snow peas, sanguinello blood orange and pear puree

DESSERTS:

-Individual Ghirardelli Chocolate lava cake- with a “molten” peanut butter core, in a pool of chilled anglaise sauce

-Individual Peanut Butter-Banana ice cream sundae- served in a tiny waffle cup with bruleed bananas, caramel sauce, bourbon vanilla whipped cream and warm chocolate fudge drizzle -Warm Baked Fuji Apple Strudel dusted with cinnamon sugar and served with dulce de Leche (caramel) Ice Cream

-Coconut Zabaglione- served over lady fingers with bruleed red bananas, vanilla bean ice cream, golden pineapple salsa and “Meyers Dark” bananas foster sauce

-Traditional Vanilla Bean Crème Brulee- seasonal berries, fresh peppermint -Key Lime Mousse- served with a graham crust, cinnamon tuille, a sun-dried cranberry “consommé” and fresh peppermint -Seasonal fresh fruit Tart- served with choice of vanilla scented whipped cream or vanilla bean ice cream and fresh mint

-Bananas Foster- Our remake of a classic with sautéed banana and Meyers dark rum caramel sauce served over vanilla bean ice cream -Fresh Berries in a Vanilla Cream- Ripe strawberries, blackberries, raspberries and blueberries shine in a velvety smooth super chilled creme anglaise sauce.

-Toasted Angel Food Pineapple upside-down Cake- our lighter version with caramelized golden pineapple salsa and your choice of coconut or vanilla bean ice cream

Please call us at (407) 493-6065 or e-mail us at chefjustinthyme@gmail.com and we can discuss your specific catering needs.



Please call us at (407) 493-6065 or e-mail us at chefjustinthyme@gmail.com and we can discuss your specific catering needs.

If you any have questions about our Tampa catering services or would like to book a dinner party or purchase a customized gift certificate, please call us today at:

407-493-6065
Chefjustinthyme@gmail.com

Personal Chef Tampa Justin-Thyme

© 2003-2010 justin-thyme personal chef service. Tampa, FL USA