Chef John Yaz
Private Chef Services
Sample Menus
hors d oeuvre choices for dinner menus.
montauk lobster picks with roasted red pepper dip
cucumber cups filled with avocado kale salad.
Crostini with flank steak, caramelized onions and horseradish cream.
Miniature panko crusted crab cakes with dijon cream.
Smoked Salmon on brioche canapé with dill cream fraiche.
parmesan tuille with peppered goat cheese
Chicken Sausage in puff pastry- pigs in a blanket
Tuna Poke - raw tuna seaweed, avocado sesame dressing in a wonton cup.
BBQ beef or Pork in a roasted new potato.
Fresh mozzarella picks with sun dried tomato and olives. pesto dip
Mac and cheese in a corn cup.
Charred rare tuna rolls with micro green salad
“Meatball” Stuffed mushrooms (beef, veal and pork)
Cucumber cups with mango chutney and shiso mint.
Curried Chicken Salad with mango on an Endive Spear.
Toasted Tuscan bread w/ grilled flat iron steak,horseradish cream, caramelized onions.
Pan seared montauk scallop with avocado salsa on a Crisp corn chip
Mini kobe beef dogs in biscuit crust.
Crostini with Provençal relish and basil pesto aioli
cucumber with mango chutney and shiso mint.
Menu #1
Jumbo Lump Crab with avocado salad
Lemon Chicken with artichoke and fava bean
Green Thumb Strawberries and Rhubarb Tart
menu #2
Salad with Grilled nectarine, macona almonds,crumbled goat cheese and white balsamic.
Pan Roasted montauk Fluke Filet (or salmon)with french lentils, hort coverts,leeks.
lemon berry tart.
Menu#3
Warm Goat cheese button with mixed greens, apples, endive,candied pecans and apple cider walnut dressing.
Grilled Filet Mignon with caramelized onions, roast garlic and bordelaise .
Classic Creamy Gratin Potatoes
Roasted Mushrooms and green beans
Warm Chocolate Cake with chocolate sauce.
Menu #4
Roasted baby Beets and greens with feta Cheese and red onion marmalade.
Alaskan Halibut (or local bass) with a pesto crust and a roasted cherry tomato compote.
Slow cooked Provençal vegetables
parmesan roasted Asparagus.
Anna Potatoes.
individual apple and dried cherry crostini with vanilla ice cream.
Menu#5
Arulgula with roasted mushrooms and lemon
Roasted Rack of Colorado Lamb with dijon herb crust, pan sauce.
Sauté of Local Spinach with garlic and rosemary
Potato Gnocchi with sage and parmesan
warm mixed berry almond crisp with whipped cream or vanilla ice cream.
Menu#6
Asian tangle salad with pea shoots, soba,hijiki, julienne veggies and miso dressing
grilled yellowfin tuna with soy mirin glaze
braised hoisen beef with scallions.
sticky rice cake
stir fry veggies
trio of sorbet with fresh fruit
Blondie sundaes
Lunch menu #1
Mexican flavors-
fresh tomato salsa, guacamole with chips
chopped salad
fajita vegetables
Soft tortillas
grilled chicken carnitas
grilled shrimp with roasted corn relish
Black beans and cumin scented Rice
Frozen Key Lime Pie
Lunch Menu #2
BBQ-
Hamburgers and garnishes
Hot Dogs
Tofu dogs
Vegetable slaw
tiny spring potato salad
Tomato and Mozzarella with basil
Biscotti,cookies and gelato
Lunch Menu #3
pizza margherita
tortellini salad with peas, roast peppers and pesto
Caesar Salad (no anchovy)
Grilled Vegetable Arugula Salad with balsamic.
Grilled Marinated Flank Steak with roast garlic or Herb grilled Chicken
Low fat Chocolate Cake.
Lunch menu #4
Assorted Kebobs with beef, chicken, shrimp and veggies
Rainbow Quinoa salad with cherries, candied pecans and mint
Micro green Salad watermelon, cucumber, jicama and pomegranate
Roast asparagus and Cauliflower
Fresh fruit platter and cookies
Lunch Menu #5
Sushi and salads-
Lobster avocado rolls
Spicy tuna rolls
Real crab California rolls
Vegetable brown rice rolls
Tuna sushi, fluke sushi
sesame soba noodles
micro greens with crisp veggies
Grilled marinated shrimp
citrus salad in an orange sushi bar style