​​​​Thomas Hudson​​

Personal Chef Services

(860) 681-8852



Caribbean Fish Broth

A light fish soup bursting with the flavors of the Caribbean, lightly spiced and finished with fresh

scallion, thyme and paprika.

Spicy Shrimp Ceviche   
A classic ceviche of juicy shrimp, jalapeno peppers, fresh herbs, tart limes, and red wine vinaigrette.

Delicately served on a cantaloupe plank.

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, red onions

and 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.

Lemon Cajun Calamari (spicy)
Squid pieces seasoned with Cajun spices, lemon juice, fresh cayenne peppers and sautéed.

Salmon Mousse Bruschetta
A velvet smooth mousse on grilled ciabatta slices served with a tomato dill salsa and cucumber slices.

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.

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.

Lobster Napoleon
Lemon and garlic infused lobster pieces layered between sheets of Filo, spritzed with chardonnay and

drizzled with a dill pesto.


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.

Crusted Pan Fried Mahi Mahi
Crusted with a blend of crumbs and herbs, oven grilled. 

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 searedand 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.

Chicken Lobster in a Garlic and Herb Butter
Tender lobster pieces gently sautéed in a garlic herb butter, spiked with a habanero oil and fresh