MENUS

These menu options are designed to captivate the distinguished taste buds of groups between 25-75 guests.

 

Chef is not limited to these suggestions – if you don’t see what you’d like, please ask! 

Appetizers – Crudité - Starters

Crispy Asparagus spears

wrapped in Prosciutto di Parma (optional),

Grated Romano and Fillo dough

with a Dijon dipping sauce

Platter of Caprese Skewers

(Baby Heirloom tomato/Mozzarella/Basil)

and Melon/Prosciutto/Mint

with accompanying Balsamic Reductions

Heirloom Tomato & Basil Bruschetta on freshly grilled panini French bread toasts

Soup Sippers:

Winter – Curried or Nutmeg Butternut Squash with toasted pepitas

Spring – Chilled Pea Soup with crispy Bacon crumble

Summer – Local Harvested Gazpacho

Fall – Creamed fresh local Tomato Basil with

toasted pine nuts

Mini lettuce wrap Vegan Tacos with Cashew cream drizzle and Homemade Pico de Gallo

Sundried Tomato, garlic & herb spread of goat cheese or vegan option served with your choice of raw veggies or artesian crackers

Homemade Guacamole with Chip Assortment

including grain-free option

Bombay Potato Skewers

with Tamarind dipping sauce

Baked Bacon wrapped Medjool Dates

stuffed with Local Goat Cheese

Indian spiced grilled Chicken kebabs

with Indian Mint dipping Sauce

Freshly grilled Bruschetta toasts

with shaved parmesan, Horseradish crème

and Filet Mignon slices

European Chaucuterie Boards: 

Several imported cheeses such as Triple Cream Brie, Truffled Cheddar, Local Goat cheese rolled in fresh herbs and lavender, NY Smoked Gouda; Marcona almonds, selection of nitrate free salamis and smoked meats, dried fruits, fresh fruit slices and artesian crackers and imported bread sticks including gluten free options.

Lamb and Pine Nut crispy Fillo Fingers

with Yogurt dipping sauce

Mini Beef Kebabs with Flatbreads,

Lemon, Mint and Parsley

Norwegian Salmon Rolls with Goat Cheese

with Dill, Wood Smoked Olive Oil drizzle

and Lemon Zest

Seasonal Item:  Fresh Figs stuffed with Goat cheese and Spiced Plum drizzle

Middle Eastern Mezze Sampler: 

Babaganoush, Hummus, Labne Yogurt Cheese with toasted Walnuts & Garlic,

Stuffed Grape Leaves with lamb or beef (meat is optional)

and Tzatziki dipping sauce, Syrian olives with Armenian braided cheese and warm Pita bread

Salads

Salads

Arugula and Baby lettuces

with caramelized pecans, mango or peaches,

local goat cheese and Fig balsamic reduction

and Blood Orange Olive oil drizzle

Middle Eastern Fatoush Salad

chunks of heirloom tomatoes, European cucumbers, shaved red onion, parsley and mint with a Sumac Lemon Mint dressing

and pita bread croutons

Tender Bibb lettuce

ith Crushed Macadamia nuts, Avocado, Vidalia onion, Pears, Grapefruit and Cara-Cara orange slices and tangy sweet citrus vinaigrette

Arugula and Baby lettuces

with caramelized pecans, mango or peaches,

local goat cheese and Fig balsamic reduction

and Blood Orange Olive oil drizzle

Middle Eastern Fatoush Salad

chunks of heirloom tomatoes, European cucumbers, shaved red onion, parsley and mint with a Sumac Lemon Mint dressing

and pita bread croutons

Tender Bibb lettuce

ith Crushed Macadamia nuts, Avocado, Vidalia onion, Pears, Grapefruit and Cara-Cara orange slices and tangy sweet citrus vinaigrette

Mixed Field greens

with Feta, Shaved beets, Roasted Walnuts and Quince/Pomegranate Vinaigrette

Baby Romaine Caesar

with Pine Nuts and Shaved Tuscan Asiago

Mixed Wild Greens

with slices of Grapefruit, Avocado and dusting of Macadamia Nuts with Cara-Cara

Orange Vinaigrette

Mixed Field greens

with Feta, Shaved beets, Roasted Walnuts and Quince/Pomegranate Vinaigrette

Baby Romaine Caesar

with Pine Nuts and Shaved Tuscan Asiago

Mixed Wild Greens

with slices of Grapefruit, Avocado and dusting of Macadamia Nuts with Cara-Cara

Orange Vinaigrette

Poultry - Meat - Fish Option

Pecan Thyme Crusted Chicken Breast filets

with Lemon Ginger sauce

Grilled Chicken Breast with Goat Cheese and Sundried Tomato & julienne basil sauce

Seared Chicken Breast with Portobella Sherry Cream Sauce

Herb crusted Filet Mignon Roast sliced and served Au Jus or with Horseradish crème fraiche

Grilled Marinated Lamb chops

Middle Eastern style Filet Mignon Kebab Skewers

Grilled Marinated Flank Steak with Chimichuri

Steakhouse seasoned grilled Filet Mignon

Wood Smoked Beef Brisket (upon special request in coordination with a Catering Partner)

Seared Sea Bass with Spinach Lime Remoulade

Macadamia Nut crusted Halibut with an Asian style mock Peanut sauce

Herb Roasted Shrimp and Local Cheese Grits

Sesame Crusted Seared Wild Alaskan Salmon

Sides

Sides are tailored to match the entrée selection and what is seasonal.  However, here are a few of the popular requests:

Seared French Green Beans with Garlic

Grilled & Roasted Vegetable Platter (or also served per person as a side) with:  Zucchini, Squash, Cauliflower, Mini Peppers, Asparagus, Broccolini, Portobella mushrooms & Vidalia Onions

Ginger Broccolini

Vegetable Medley of Broccoli, Red Peppers,

Sugar Snap Peas and Squash

Roasted Indian Spiced Cauliflower

Spring Peas with Mint Butter

Herb Roasted Baby Potato medley

Yukon Gold Truffle Mashed Potatoes

Sweet Potato Mash

Cilantro Lime Basmati Rice

Indian seasoned Coconut Rice

Quinoa with Wild Mushrooms and

Caramelized Vidalia Onions

Angel Hair Pasta with homemade Pesto

Orzo with Roasted Vegetables and fresh herbs

Sautéed Baby Kale with Quinoa, Pumpkin Seeds, Pistachio and Chopped Parsley

Special Menus

Also available are special luncheon menus for corporate events and social occasions such as Bridal Showers and Weddings.

Desserts

For dinner parties under 25 people I will make desserts on request.  However, for other occasions I work with select

Pastry Chef partners to provide the picture-perfect dessert to match the occasion.

Pecan Baklava with Orange Blossom Syrup

Individual Molten Lava Cakes

(also available Gluten Free)

Individual Cardamon Cinnamon Apple Crisps with Ice Cream

Ultimate Classic Red Velvet Cake

with Cream Cheese frosting

Individual Tartlets

with Homemade organic whipped cream: 

Pecan

Key Lime

Cherry Vanilla

Chocolate Chess 

© 2019 Chef Cyndi  •  Franklin, TN  •  All Rights Reserved.

Tel: (615) 594-9958  |  Email: chefcyndi@protonmail.com