Park City Concierge Services LLC
Private Chef's Sample Menus
Call Chef Christian at 435-640-4037 to assist you
in planning your next event!
BREAKFAST AND BRUNCH
CONTINENTAL BREAKFAST
Selection of Fresh Juices
Assorted Breakfast Breads, Pastries with Butter and Preserves
Chef’s Creation of Egg’s (Egg Beaters available upon request)
Smoked Bacon or Country Sausage
Home Style Hash Browns or Potatoes Lyonaise
Seasonal Fresh Fruits to include Melon, Pineapple, Grapes and Berries
Fresh Brewed Starbucks Coffee, Decaffeinated Coffee and a Selection of Hot Teas
LUNCH BUFFETS
Hot main courses come with appropriate vegetables and starch.
DELI LUNCHEON BUFFET
Soup
Assorted Salads
Platter of Premium Cold Cuts and Cheeses
Basket of Assorted Breads, Rolls, Gourmet Breads and Butter
Fresh Lettuce, Sliced Tomatoes, Red Onion and Pickles
Mayonnaise, Dijon Mustards and Olive Relish
Potato Chips
Assorted Desserts
Seasonal Fresh Fruits to include Melon, Pineapple, Grapes and Berries
Fresh Brewed Starbucks Coffee, Decaffeinated Coffee and a Selection of Hot Teas
Add Ons:
Chef’s Choice of Chicken, Beef or Market Fish
Chef’s Choice of Daily Potatoes, Rice or Grains
Seasonal Vegetables
PASTA BUFFET
Focaccia Breads, Rustic Italian Loaves, and Olive Oil
European Baby Greens with Balsamic Vinaigrette
Cucumber Tomato Salad with Feta Cheese, Kalamata Olives
Lemon-Oregano Vinaigrette
Add Ons:
Baked Ricotta-Spinach Cannelloni
Penne Pasta with Artichokes and Roma Tomatoes in Basil Broth
Bowtie Pasta with Sun-dried Tomatoes and White Wine Cream Sauce
Penne Pasta with Vegetable Marsala Marinara
Penne Pasta with Grilled Chicken and Portabella Mushroom Cream Sauce
Chicken Parmesan with Provolone and Parmesan Cheese and Marinara Sauce
Tiramisu with Raspberry Coulis
Fresh Brewed Coffee, Decaffeinated Coffee and a Selection of Hot Teas
DINNER TABLE SERVICE
All Dinner Entrées include a choice of soup or salad
SOUPS
French Onion Soup
Balsamic Roasted Tomato with Parmesan
Potato Leek Cheddar
Butternut Squash Puree with Truffle Crème Fraîche
Fresh Summer Gazpacho
SALAD
Days Best Greens, Vine Ripe Tomatoes, Cucumber and Onion
Choice of Dressing
Crisp Romaine with Focaccia croutons and Parmesan Cheese
Caesar Dressing
Tomato and Cucumber Salad with Kalamata Olives, Feta, and Fresh Herbs
Fresh Mozzarella and Tomato Salad Caprese
Watercress and Radicchio with Blue Cheese and Walnut Vinaigrette
Fresh Spinach with Candied Pecans, Mandarin Oranges,
Bacon Sherry Vinaigrette
Arugula and Baby Spinach with Pine Nuts, Sliced Pear, Stilton
Aged Balsamic Vinegar
APPETIZERS
Grilled BBQ Quail, Coffee Bourbon BBQ Sauce, Chipotle Slaw,
Fresh Grated Manchego Cheese
“BRUCHETTA DE BUFFULA”- Fresh Buffalo Mozzarella,
Vine Ripe Tomato, Olive Oil, Fresh Cracked Peppercorns,
Served on Parmesan Garlic Crostini
Asian Duck Tacos
Seared Duck Breast, Marinated Cabbage, Almonds, Citrus Vinaigrette
Peanut Hoisin Sauce
New England Lump Crab Cakes Served with Lemon Caper Aioli
ENTRÉE SELECTIONS
VEGETARIAN
Vegetarian Lasagna with Eggplant and Squash
Roasted Barley Wild Mushroom Risotto
Spinach, Ricotta, and Mushrooms in Pastry with Béarnaise Sauce
FISH
Idaho Red Trout, Roasted Root Vegetables
Macadamia Halibut Fillet, Wild Rice Pilaf
Grilled Tuna Steak on a Bed of Pad Thai and Peanut Sauce
Grilled Salmon Fillet Oriental Vegetables and Ginger Sauce
POULTRY
Roasted Italian Chicken, Roma Tomatoes and Fresh Mozzarella
Supreme Chicken Breast with White Wine Tarragon Velouté
Roasted Breast Of Chicken with Concassé of Tomato, Fresh Basil
and Kalamata Olives
MEAT
Roast Loin of Pork on Braised Cabbage with Apples and Caraway
Grilled New York Steak on Sautéed Fingerling Potatoes, and Glace De Vin
Beef Tenderloin, Roasted Garlic Yukon Gold Mashed Potatoes
and Wild Mushroom Demi
Grilled Elk Loin with White Cheddar Grits, and Dried Cherry Demi Glace
Australian Rack of Lamb with Pine Nut and Shallot Ragout, Jalapeño Glace
DESSERT
Pear Almond Tart with Vanilla Ice Cream and Cinnamon Sauce
Vanilla Bean Crème Brûlée
Chocolate Mousse Martini with Raspberry Chambord Sauce
Pecan Pie with Jack Daniels Sauce
Tiramisu with Raspberry Coulis
Seasonal Fruit Cobbler with Cinnamon Streusel and Ice Cream
Fresh Fruit Tart with Crème Pâtissier
Chocolate Decadence
New York Style Cheesecake with Fruit Coulis
VENETIAN TABLE
Includes Chefs’ choice of Petit Fours, Pastries and Tarts with Appropriate Garnishes
Assorted International and Domestic Cheese Board with Farmer’s Bread and Grissini
RECEPTION HORS D’OEUVRES
Hors d’oeuvres are priced per dozen.
Four to seven pieces per person for a one-hour cocktail reception are recommended.
COLD CANAPÉS
Baked Goat Cheese and Tapenade on Crostini
Smoked Salmon, Caper and Crème Fraîche on Herbed Scones
Smoked Trout Salad Tartlets with Dill Crème
Crudité with Spinach, Sun-dried Tomato or Ranch Dip
Cherry Tomatoes stuffed with Avocado Mousse
Balsamic Roasted Red and Yellow Tomatoes with Feta on Shortbread
Cocktail Shrimp with Cocktail Sauce
Sea Salt Roasted Fingerling Potatoes stuffed with Crème Fraîche and Caviar
Seared Ahi and Balsamic Shallot Relish on Lavosh with Wasabi Sour Cream
Lobster and Cucumber Salad “Sandwiches” with Dill Mayo and Fennel
Buffalo Mozzarella Bruschetta with Roma Tomatoes and Basil Chiffonade
HOT HORS D’OEUVRES
Chicken Sate with Thai Sweet Chili Sauce
Crab Rangoon with Hot Mustard
Wild Mushroom in Puff pastry
Spanikopita
Money Bags (shrimp mousse in phyllo)
Assorted Mini Quiches (Lorraine, Spinach and Cheese)
Coconut Shrimp with Curry Dip
Lowland Crabcake Bites with Cajun Rémoulade
Grilled Elk Sausage with Lingonberry Sauce
Call Chef Christian at 435-640-4037 to let him help prepare your personalzed menu!!!!
