Now offering daily meals !
A popular dinner with the finest cuts of tender beef
Escargot in a cream butter sauce, stuffed mushroom caps & Antipasto Fine Cheese and Charcuterie Platter (Italian cured meats)
Apple, walnut. cranberries, tomatoes and goat cheese on organic mixed greens with Chef's agave nectar balsamic
Locally sourced Tenderloin Steak au Poive with a Dijon and Caper Sauce topped with micro greens
Mushroom or Truffle risotto and steamed asparagus
A seafood favorite
Poisson Cru, (Sushi grade tuna ceviche with cucumbers, red peppers, tomatoes and onions in coconut milk) Mini Mediterranean crabcakes with a Remoulade sauce.
Organic romaine and kale tossed salad with shredded carrots, Kalamata olives, cherry tomatoes, red quinoa and feta cheese. Chef's Lemon Lime dressing.
Wild caught Sea Bass coated with gluten free panko and pecans. Baked and topped with a citrus Beurre Blanc. personal chef
Vegan dinner
Vegan cashew cheese stuffed dates and
Stuffed Baby Bella Caps – Chef's Tuscan Marinara
or Curry roasted cauliflower buds
`Spinach, Apple, Baby Kale and fennel with walnuts and a lemon miso dressing
Yellow curry vegetables with either Thai jasmine rice or lo main
North African on the Mediterranean dinner
Vegan cashew cheese stuffed dates and
Stuffed Baby Bella Caps – Chef's Tuscan Marinara
or Curry roasted cauliflower buds
Tomato, cucumber, roasted pepper salad
Moroccan Vegetable Tagine with sweet hasselback carrots and saffron couscous. Add chicken for non-vegetarian dinner
Some of my clients favorites this season - Ask for complete menu samples
Copyright © 2023 Chef Rob Repass - a Rob Repass Enterprises LLC, business
All Rights Reserved.
Powered by GoDaddy Website Builder
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.