Personal Chef Services
Chicken Caesar Bruschetta
Toasted ciabatta slices topped with Caesar tossed romaine, slices of oven grilled chicken breast, parmesan
shavings and chives.
Bitter Sweet Wings
Bitter Ale and brown sugar glazed wings, dressed with chopped scallions, jalapeno rings and gorgonzola crumbles.
Habanero jelly smeared croutons topped with creamy ricotta, tomato relish, basil oil and applewood smoked bacon.
A recipe taken from the river banks of Jamaica, sweet and succulent with loads of hot and spicy flavor and an under
tone of lime. Served with a frisee sprig and drizzled with herb olive oil.
Jerk Chicken Crostini
Bite size pieces of chicken marinated in authentic Jamaican jerk seasoning, chopped with mango and cilantro and served
in a filo cup.
Finely chopped vegetables, sautéed in spiced olive oil and stuffed in a croustade, topped with a sliver of parmesan cheese.
Bite sized button mushrooms stuffed with seasoned cheddar cheese and spinach, topped with bread crumbs and
drizzled with olive oil.
Mussels in a lemon, chili, mustard and caper marinade and served in a half shell.
Asparagus and Prosciutto Batons
Tender asparagus spears wrapped in prosciutto and grilled.
King prawns in a delicate cocktail sauce on a crostini, topped with chopped chives.
Smoked Salmon on Rye
Rolled slices of smoked salmon on rye bread with a gravlax sauce.
Smoked Trout Mousse
A creamy mousse served in a cucumber cup.
Pork ribs marinated in a soy, ginger and garlic sauce and oven baked.
Fresh basil, tomato slices and mozzarella cheese served on a slice of herbed ciabatta bread and drizzled
with chili olive oil.
Bits of grilled mackerel, sprinkled with fresh parsley and placed on a mini toast.
Red, Green and Gold
A delightful, mouthwatering combination of green olives, mild cheddar cheese and maraschino cherries
on a cocktail stick.
Smoked Trout on Pumpernickel
Pumpernickel rounds topped with seasoned cream cheese and squares of smoked trout.
Cucumber cylinders filled with dill infused prawn cocktail.
Stamp and Go
A classic salted cod fritter, topped with mango chutney and fresh chives.
Marinated tuna cubes, lightly grilled and served with a soy dipping sauce.
Baby new potatoes, oven baked, burst open and topped with cottage cheese and chives.
Watercress and Avocado on Rye
Bits of lemon drizzled avocado on squares of rye bread and topped with watercress mayonnaise.
Caribbean Chicken Wings
Wings rubbed with honey, special spices and oven roasted.
Teriyaki Salmon Cubes
Teriyaki baked salmon cubes, served in an oriental spoon with chopped spring onions and sweet soy.
Cucumber cylinder filled with a vidalia onion vinaigrette, finely chopped romaine lettuce, a sliver of apple, sliver of radish,
scallion and goats cheese crumbles.
Lemon Grass Prawn Skewers
King prawns rubbed in an Asian peanut sauce, threaded on a lemon grass stalk.
King Prawn Kebabs
Oven grilled kebabs of prawns, red onions and pineapple chunks.
Pea and Parmesan Croustade
A delicate combination of fresh green peas, basil and pancetta.
Baked baby potatoes topped with a mixture of caramelized bacon, sour cream, mustard and cream cheese.
Salty Sweet Croustades
A tantalizing combination of honey coated walnuts, baby green leaves, parmesan slivers and balsamic vinegar in a
Ripe cantaloupe with chives, red onion and lemon zest, delicately served in a filo pastry cup.
Cucumber cylinders stuffed with honey nut cream cheese and topped with watercress.
Butternut Squash Cups
Creamed butternut squash puree with Cajun spices, served in a filo pastry cup and topped with basil shreds.
A classic ceviche of juicy tail on shrimp, scotch bonnet peppers, fresh herbs, tart limes, and red wine vinaigrette.
Served with cantaloupe spheres.
Thinly cut pastrami complemented by a chive honey mustard and arugula leaves, elegantly served in a mini bun.
Herb Stuffed Beef Tenderloin
Oven roasted, sliced, rolled and served on a garlic crouton with a sour cream horseradish sauce and thyme leaf.
Spicy Tomato Ceviche
A take on a classic ceviche using juicy baby tomatoes, jalapeno peppers, fresh herbs, tart limes, and red wine vinaigrette.
Served with toasted mini ciabatta slices.
Pear and Camembert Crostini
Mini toast topped with creamy camembert and citrus soaked pear slices, smeared with warm apricot preserve and topped
with an arugula leaf.
Mini Fig Flatbread
Baked flatbread topped with sweet figs, goats cheese and torn prosciutto drizzled with honey and sprinkled
with chopped olives.