​​​​Thomas Hudson​​

Personal Chef Services

(860) 681-8852

Plated Meals


Soups

Carrot and Ginger Soup
Sweet carrots and young ginger root come together in this vibrant summer bisque.

Finished with a splash of cream and garnished with garlic croutons.  

Butternut Squash and Red Pepper Bisque
The perfect marriage of sweet butternut squash, red peppers, tart onions and Caribbean spices.

Blended and served with julienned mange tout.  

Cream of Vegetable Soup
A medley of vegetables, elegantly join to give the flavors of summer.
Topped with freshly

chopped chives and slivers of parmesan cheese. 

Sweet Potato and Scallion Bisque 
This family favorite is teamed with fresh scallions to deliver a smooth and sweet experience.

Topped with sautéed thyme sprigs and drops of habanero oil.

Caribbean Fish Broth
A light fish soup bursting with the flavors of the Caribbean. Lightly spiced and finished

with fresh scallion, thyme and paprika.

Chicken and Tarragon Soup
A light broth infused with thin slices of chicken and sprigs of thyme. Complemented by

slivers of carrots, mini dumplings and drops of habanero oil.


Salads

Caprese Salad 
Sliced Tomatoes and Mozzarella delicately tossed with herbed olive oil. Served with a sweet

balsamic vinegar, crushed capers and a basil paste.

Garbanzo and Red Onion Salad
The creamy flavor of garbanzo beans teamed with black olives and red onions and an herb

vinaigrette. Served with a pinch of watercress.

Waldorf salad
Our take on this American classic of celery, apples, grapes, walnuts with a paprika mayonnaise

and served on arugula leaves

Roquefort Pear Salad
Citrus soaked pears, creamy Roquefort crumbles, caramelized pecans and tender salad greens

gently tossed and drizzled with a red wine vinaigrette. 

Cucumber Salad
Thin sliced ribbons of cucumber tossed with red onions and red peppers. Seasoned with lemon

juice, olive oil, black pepper and paprika. Served on a Pumpernickel Crouton and parmesan dust.

Cantaloupe Salad
Sweet and juicy cantaloupe slices are wonderfully teamed with spicy arugula, raspberry vinaigrette,

sliced almonds and tequila soaked tomatoes. 

Fennel Salad
Shaved fennel, cucumber slices, capers and mandarin. Tossed with a lemon vinaigrette.

Served on pepper jelly toasted ciabatta.



Shrimp Appetizers

Creamy Dill Shrimp 
Succulent Shrimp, quick fried and served with a light dill infused cream sauce. Served in a

roasted potato ring and garnished with delicate pea shoots.

 Cajun Lemon Shrimp  
Jumbo shrimp seasoned with Cajun spices. Sautéed with lemon juice, fresh cayenne peppers and

red onions. Topped with chopped mango

Lemon and Herb Shrimp
Sautéed in a medley of fresh herbs, lemon juice and zest. Served on a bed of warm savoy and

drizzled with a sweet soy.

Peppered Shrimp  
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 on a bed of chopped Frisee and drizzled with herb olive oil.

Curried Shrimp
 Stir fried in a mild and creamy curry sauce, served on a toasted Naan triangle and topped

with coconut shavings.

Sweet Chili Shrimp
Julienned carrots, leeks and red peppers, sautéed with jumbo shrimp in a sweet chili sauce.

Served on a Pumpernickel toast


Mixed Appetizers

Chicken Caesar Bruschetta
Toasted ciabatta slices topped with Caesar tossed romaine and slices of oven grilled chicken

breast, parmesan shavings and chives.

Poached Chicken Roulade
A tender chicken breast stuffed with scallions, basil and parsley. Rolled and poached in a tarragon

infused broth. Sliced and served with a sweet carrot purée.

Sweet Soy Ginger Cod
Oven Grilled Cod cubes, sautéed leeks, served on sweet soy and drizzled with a ginger infused

olive oil.

Steamed Garlic Mussels
Pan steamed with garlic, chardonnay, butter and white onions. Served with crusty bread and topped

with a hearty dash of fresh tomatoes and herbs.

Vegetable Slaw Tart 
Thinly cut seasonal vegetables, warmed and stuffed in a buttered puff pastry tart. Drizzled with

herbed olive oil, sprinkled with paprika and topped with a plantain crisp.

Jerk Scallops
Seared Jerk Scallops with a Honey Butternut Squash Puree and a Caper and Tomato Relish

Lobster Bruschetta
Tender lobster pieces, gently sautéed with baby spinach in caper and lemon butter. Perched

on a toasted ciabatta slice.

Breaded Chicken Liver
Chicken livers coated with a Cajun seasoning blend, breaded and quick oven grilled. Served with a

mango, basil and radish salad. Drizzled with honey. 

Bitter Sweet Wings
Bitter Ale and Brown sugar glazed wings, dressed with chopped scallions, jalapeno rings and

gorgonzola crumbles.

Ricotta Bruschetta
Habanero jelly smeared croutons topped with creamy ricotta, tomato relish, basil oil and

Applewood smoked bacon.

Entree

Fish 

Herb Crusted Salmon 
Crusted with a blend of herbs and bread crumbs. Oven grilled over lemon, onions and garlic.

Oriental Salmon
Salmon fillets marinated in sweet and tangy teriyaki sauce, oven grilled and topped with chopped

spring onion and mandarin

Lemon and Thyme Cod
 Cod steak, pan steamed with a generous portion of fresh thyme, lemon butter and shallots

Braised Snapper 
Snapper Cutlets braised in a tomato, garlic, butter and white wine sauce, sprinkled with chopped

mixed herbs

Herb Crusted Cod
Crusted with a blend of herbs and bread crumbs. Oven grilled over lemon, onions and garlic.

Pan Fried Snapper
Snapper Fillet, pan fried then finished in the oven over red onions

Grilled Snapper Fillet
Red Snapper Fillets, seasoned with a Cajun blend and oven grilled with a dill oil

Ahi Tuna with a Whole Grain Mustard Crust
Succulent Tuna steaks lightly seasoned and splashed with lemon juice, pan grilled


Seared Swordfish Fillet
Rubbed with a vinaigrette glaze, pan seared and topped with caramelized shallots

Grilled Swordfish
Seasoned with lemon pepper and thyme, grilled to perfection and topped with a citrus salsa

Crusted Mahi Mahi
A succulent fillet crusted with a herb blend, pan seared and topped with warm tomatoes


Poultry

Jerk Chicken Supreme
A tender chicken breast marinated in authentic Jamaican jerk seasoning and oven baked.

Topped with mango and cilantro salsa.

Herb Stuffed Chicken Breast
Whole chicken breast stuffed with a medley of chopped fresh herbs, rubbed with seasonings and

olive oil, oven baked.

Poached Chicken Supreme 
 Stuffed with scallions, basil and parsley. Poached in a tarragon infused broth. Served with a

sweet carrot purée.

Honey and Basil Baked Chicken
Rubbed with honey, fresh basil and Italian herbs, oven baked and served with a cranberry jus.

Seared Duck Breast
Smothered in thyme sprigs and soaked with apple whiskey, pan seared and finished in the oven



Meat

Roast Beef
Beef tenderloin, pan seared, slowly roasted over onions, garlic and carrots, sliced and served with

a red wine jus.

Teriyaki Roast Beef 
Beef Tenderloin stuffed with an herb blend, Marinated in a teriyaki sauce and oven roasted.

Pan Seared Beef Tenderloin Medallion
Tournedos seared in herb butter and finished in the oven. Drizzled with a peppercorn jus.

Crusted Lamb Chops
Tender chops crusted with a crumb, rosemary and mint combo. Pan seared and finished in the oven. 

Pork Tenderloin
Pork tenderloin medallions with a sage and mustard sauce


Vegetarian

Portobello Italian 
Succulent Portobello mushrooms stuffed with a spinach and provolone blend. Oven baked and

Garnished with drizzles of extra virgin olive oil and freshly torn basil.

Sweet Chili Eggplant
Eggplant seasoned and rubbed with olive oil. Oven baked and stuffed with sweet and spicy vegetable

chili and topped with Greek yogurt. 

Thai Vegetable Curry
The authentic taste of India in this mild and creamy curry dish. A medley of vegetables cooked in a

green curry. Served with fresh lime wedges, and coconut shavings

Moroccan Grilled Vegetable Skewers
Elegant skewers of peppers, zucchini, squash and pineapple, seasoned, spiced and grilled 


Dessert

White Chocolate Cheesecake

Decadent white chocolate folded into this unbaked classic on a butter and biscuit base.

Topped with fresh blueberries and garnished with dark chocolate shavings.

Dark Chocolate Cheesecake 
 Dark Belgian chocolate folded into this unbaked classic on a butter and biscuit base.

Topped with fresh kiwi and garnished with white chocolate shavings.

Berry Cream Sable 
A mixture of farm fresh berries folded into whipped cream, sandwiched between shortbread

cookie crumbles.

Vanilla Manzana Delicia
An elegant union of vanilla infused apples, brandy, cinnamon and dark sugar. Served on a cookie

base and topped with fresh whipped cream. (Hot)

Fruit Tortilla
A toasted tortilla stuffed with a selection of warm seasonal fruits. Cut on the slant and served

with fresh Chantilly cream, dark chocolate shavings and vanilla butter sauce.

Chocolate Delight
Freshly baked double chocolate cookie topped with a scoop of chocolate ice cream, drizzled with

chocolate butter sauce and sprinkled with Belgian chocolate crumbles.

Mini Chocolate Trifle
A true chocolate lover’s delight. Layers of chocolate cake and smooth chocolate cream topped with

brandy infused strawberries and crushed almonds

Mini Lemon Curd Trifle

Layers of shortbread crumbles, tart lemon curd and freshly whipped cream. Topped with toasted

almonds and lemon zest.


Pineapple Ginger Trifle
Sauteed with cognac and brown sugar. Layered on ginger cookie crumbles, topped with freshly 
whipped cream and pistachio crumbs