All ingredients are the freshest available and prepared fresh. Please let me know in advance for dietary concerns.
$40 per person. Choose one item from each course. Substitutions and special arrangement can be made with notice.
First Course
Seasonal Fish with Peanut Crusted Asparagus.
Baked & Layered Mac n’ Cheese.
Pineapple Crab Cakes/House-made Tarter.
Goat Cheese Stuffed Mushrooms with Roasted Red Pepper Aioli.
Second Course
Berry Vinaigrette Salad. Gorgonzola, Candied Pecans, Red and Green Onion, Red Wine Poached Pears.
Warm Bacon Spinach Salad. Spinach, Fennel, Red Onion, Shaved Reggiano.
Caesar Salad. Romaine, Reggiano, House Croutons.
Third Course
Pan Seared King Salmon-served over red potatoes, seasonal veggies. Topped with a tomato berblunk sauce.
Hazelnut Crusted Seasonal White Fish-accompanied by red potatoes and seasonal veggies.
Stuffed Boursin Chicken Breast-herbed cheese stuffed inside chicken breast, then fried, sliced and presented over a bacon tomato ragout.
Grilled Chutney Pork Chops-Apricot and Cherry Chutney over lightly seasoned pork chops. Served with red potatoes and seasonal veggies.
Free Form Ravioli and Roban Sauce-ricotta, spinach and roasted garlic inside fresh pasta sheets, roasted red peppers and a mildly spicy cream sauce.
Szechuan Peppercorn Ribeye Steak-served with rosemary mashed potatoes and seasonal veggies.
Please contact for detailed descriptions of any dish. Gratuity is not included but graciously accepted.
Please contact Chefforhireseattle@gmail.com for more information. I look forward to cooking for you soon. Chef Andre.
