PERSONAL CHEF DINNER PARTIES GOURMET CORNER PACKAGED FOOD PLANS AFFILIATE SITES HEALTH AND BEAUTY PRODUCTS





A Taste Of Heavens' 5 Course Intimate
Dinner For Two
 
Includes in person, phone and email consultations, menu planning, shopping for food, in home food preparation by our Executive Chef, serving and clean-up. Included in all
dinners, Souvenir Menus, Homemade Sorbet, A Bottle of Red or White Wine(only for parties of 2), and our Famous Garlic Cheese Toast. 
 
 
 
PERSONAL CHEF FEES 
 
 
$350 Personal Chef Fees Plus The Cost Of Food. Chef Fees to be Paid in Advance by Check or Cash, and Food Invoice Shall Be Paid Upon Arrival for Dinner Party.
(10% discount for cash payments)  
 
Our fees also include:  All herbs, spices and wines necessary for food preparation.  All cookwar and utensil necessary for food preparation.  Serving of food by chef or assistant(parties 5 and under), clean-up, including clearing of dishes, rinsing and placing them in dishwasher.  Client shall be responsible for all tableware, table decorations and setting of table or tables.
 
Additional entrees are assessed at $50.00 per person.  If an assistant or server is needed (parties over 5), costs will be assessed at $25.00 per hour, with a three hour minimum.  We do not charge gratuities, but are greatly appreciated.
 
 
 
 
THIS IS JUST A SAMPLE OF A 5 COURSE DINNER 
 
 
FIRST COURSE 
(choice of 1) 
International cheese Tray With assorted Crackers
 
Fresh Fruit Platter
 
Crudites' With Dip 
 
 
 
SECOND COURSE 
(choice of 1) 
 
BRUSCHETTA CON FOCACCIA 
 
 
Toasted Focaccia Bread topped with a wonderful mixture of Italian Plum Tomatoes, black and green olives, fresh onion, celery, fresh basil, Italian Herbs and Spices, Extra Virgin Olive Oil, Garlic and Mozzarella cheese 
  
 
ESCARGOT  
 
Escargot baked in mushroom caps and seasoned with a garic butter wine sauce 
 
 
SHRIMP COCKTAIL 
 
Tender Jumbo Shrimp served with lemon and a spicy cocktail sauce. 
 
 
CLAMS OREGANATA 
 
Fresh clams topped with Italian seasoned breadcrumbs and baked to perfection 
 
 
CLAMS CASINO 
 
Fresh clams topped with a seasoned breadcrumb and pimento mixture, topped with bacon, mozzarella chese and baked until golden brown. 
 
 
MUSSELS ON THE HALF SHELL 
 
Steamed mussels simmered in a butter, wine and garlic sauce or topped with a spicy tomato sauce. 
 
 
STUFFED MUSHROOMS 
 
Large white mushroom caps stuffed with either an italian breadcrumb mixture, homemade sausage and mozzarella cheese, or spinach mixture topped with cheddard cheese. 
 
 
STUFFED PORTABELLA MUSHROOMS 
 
portabella mushroom caps stuffed with a crabmeat mixture, then topped with Swiss Cheese and baked until golden brown. 
 
 
 
THIRD COURSE
(choice of 1) 
 
Caesar Salad 
 
Crisp Romaine Lettuce tossed withour special homemade caesar dressing, and topped with seasoned croutons.
 
 
MIXED GREEN SALAD 
 
A mix of colorful greens topped with your choice of homemade dressing. 
 
 
SPINACH SALAD 
 
Fresh spinach topped with raspberry dressing 
 
 
FRENCH ONION SOUP 
 
Rich and savory french onion soup topped with a seasoned toast and baked with mozzarella. 
 
 
STRACCIATELLA ROMANO SOUP 
 
Italian spinach and romano cheese egg drop soup. 
 
 
 
 
FOURTH COURSE 
 
 
CHATEAUBRIAND FOR TWO 
(choice of 1)
 
Marinated beef tenderloin cooked as you like, sliced and drizzled with rich Bernaise Sauce. 
 
 
 
CORNISH GAME HEN WITH PEACH BRANDY GLAZE 
 
 
Individual Rock Cornish Game Hen Stuffed with a raisin orange wild rice dressing, then roasted until golden brown, brushed and topped with herb, peach, brandy glaze 
 
 
SUCCULENTED ROASTED RACK OF LAMB 
 
 
Oven roasted rack of lamb, brushed and topped with a Madera Wine peppercorn reduction. 
 
 
 
A TASTE OF HEAVEN'S SPECIAL VEAL SALTIMBOCCA(CHEF'S SPECIALTY THAT WAS CREATED FOR A VERY FAMOUS PERSONALITY) 
 
 
 Lightly breaded veal cutlets topped with a fresh spinach sauteed with imported Prosciutto Ham, garlic and mushroom, then baked with mozzarella and provolone cheesesand topped with a very special wine and mushroom sauce
 
 
LOBSTER THERMADORE 
 
 
Whole lobster stuffed with a wonderful blend of herbs, spices and mushrooms in a wine bechamel sauce. 
 
 
STUFFED LOBSTER TAIL
 
 
Lobster tail stuffed with a blend of lump crabmeat, breadcrumbs and an array of herbs and spices, baked and topped with a special Cream Dijon Sauce. 
 
 
CHAMPAGNE POACHED SALMON 
 
 
Fresh Salmon Steaks poached in champagne and herbs, topped with a lime dijon mustard sauce.
 
 
 
FIFTH COURSE 
 (choice of 1)
 
 
Creme Brule' 
 
Cherries Jubilee
 
Baked Alaska
 
Bananas Foster
 
Sauteed Fruit With Brandy
 
Zabaglione(Prepared with either Marsala Wine or Champagen)
 
Poached Pears Topped Zabaglione