Savor the Flavor - The Picasso Chef
Honoring Special Requests
Making sure guests dietary needs are addressed upfront helps make our Private Chef service great. Pleasing guests tastes is our commitment to quality. All of our meals are based on highest quality, locally sourced ingredients.
Elevating Your Dining Experience
Our Private Chef will help you start to plan the perfect dining experience for a Champagne brunch, proposal, anniversary, wedding, or even a cocktail reception. We are happy to provide highly rated Wine and Champagne pairings for all our courses.
Catering With Style
Let us help with our tailored menu program for your next party! We come early and prepared. So you can enjoy the freedom that comes with knowing that everything is taken care of. Then, we stay after to clean everything up, never leaving a trace. From flowers to fireworks, no detail is to small for us to make your next event great! The bringing together of culture and cuisine to truly enhance the dining experience!
Todays Menu
Hors d'oeuvres
A great way to start the evening - portioned for (2) or more
Osetra Caviar Salmon Tartlets
French pastry cups layered with Charlie Trotters Citrus Smoked Salmon, creme fraiche, and topped with fresh, local microgreens.
Pan Seared Foie Gras with Citrus Puree
Pan Seared and finished with a Citrus Puree and local Field Greens.
Bar None Charcuteriure Board
Available with custom selections or, make it our Private Chefs choice. Raising the bar in order to go beyond.
Flaming Shrimp Pernod
A French classic. Giant tiger shrimp combined with shallots, garlic and lemon. Finished on a bed of fresh sauteed spinach - Proudly served tableside by Chef Art.
Lollipop Lamb Chops
Grilled lollipop lamb chops with a hint of mint and rosemary. Finished in a aged balsamic drizzle.
Crab Stuffed Mushrooms
Jumbo lump crab recipe baked inside Baby Bella Mushroom caps.
Lobster Mac and Cheese
Rich four cheese recipe with hunks of cold water lobster.
Island Baked Brie
Candied walnuts, fresh berries and a hint of golden rum on top of a baked wheel of French Brie. Served with a warm baguette.
Artisan Breads
Every Picasso Chef party includes fresh baked Artisan Bread!
Chef Inspired Salads
Fresh Organic Delicious
Caesar
Creamy Garlic Recipe with Homemade Croutons. Tableside service upon request.
Caprese
Italian Heirloom Tomato, Fresh Sliced Mozzarella, Basil, Modena Balsamic Drizzle.
Spring
Assortment of Locally Grown Lettuce Leaves and Fresh Fruit Dressed in a Light Vinaigrette.
Soup Courses
Traditional Recipes
Lobster Bisque
Cooked Cold Water Lobster Chunks in a Sherry Bisque.
French Onion
Classic European Recipe Served in Traditional Soup Crock.
New England Clam Chowder
Creamy Recipe made with Middleneck Clams.
Entrees
Per person or Tasting Menu with side included.
Beef Wellington
Prime filet mignon with foie gras mushroom duxelle. Wrapped in San Daniele Proscuitto inside a flaky rosemary pastry crust.
Berkshire Piglet
Prized for its smaller size and unique diet of acorns. The Berkshire Piglet is sure to make a big impression at your next holiday party.
Lobster Thermidor or Newburg
Classic recipes served in a truly decadent portions.
Duck a l'Orange
Maple Farms duck breast covered with a house made ala orange sauce.
Steak Diane Flambe'
Prime filet mignon thinly pounded and Flambeed tableside in a Dijon Cognac Cream sauce.
Lobster Ravioli
Homemade and heart shaped. Cold water Lobster Tail Chunks. Served with a Truffled Cream.
Scallop Saint Jacque
Diver Scallop sealed a pastry shell. Cooked with a Brandy Cream Sauce, Gruyere Cheese and Smoked Paprika.
Coq Au Vin
French Recipe of Red Wine Braised Chicken with Thyme, Mushrooms, Carrots, and Pearl Onions.
Scallop Cousteau
Diver Scallops Sealed inside Pastry Shell with Herbs and Bone Broth.
Sea Bass Sherry Cream
Butter poached Sea Bass. Finished with Cognac Cream and Dill Sprig.
Seafood Paella
Florida Fresh Seafood in a Homemade Sofrito with Saffron Yellow Rice.
Flambe Desserts
These desserts are proudly served tableside for (2) by Chef Art.
Bananas Foster
Flaming organic Bananas Caramelized in French butter and brown sugar. Served over French Vanilla Ice Cream.
Cherries Jubilee
Pitted Amarena Fabri cherries in syrup. Carmelized and served over French Vanilla Ice Cream. Finished with a mint leaf
Apples Normandy
Granny Smith Apples Flambéed in Fine Cognac. Served over French Vanilla Ice Cream inside a Puffed Pastry Shell.
**This menu is a small portion of what we are happy to do for you!