Chef library
Menu rotation
Every dish pulled from your Take a Chef profile, organized by menu and course. Use these to plan weekly rotations and dinner party menus.
Caribbean American
Starter
Tomato Onion Salad
Tostones with Chimichurri
Fresh Baked Bread and Butter
First Course
Mini Steak Tacos with Chimichurri Sauce
Jerk Chicken Wings
Salmon Ceviche
Shrimp Ceviche
Blackened Snapper on a Floribbean Slaw
Main Course
Grilled Citrus Marinated Pork Chops
Stewed Caribbean Chicken with Green Bananas, Plantains, Onions and Peppers
Cuban Ropa Vieja with Black Beans, Rice and Sweet Plantains
Caribbean Shrimp and Rice
Pan Seared Red Snapper
Oxtails with Rice and Peas
Pastelon
Dessert
Rice Pudding
Roasted Pineapple Rum Cake
Served with sweet cream
Crème Brûlée
Caribbean Bread Pudding
Brunch
Starter
Marinated Tomato Salad
Fresh Baked Flatbread with Herb Scented Olive Oil
Garlic Rolls
Hand Made Biscuits with Fruit Compote
First Course
Crab Dip
Spinach and Artichoke Dip
Southern Grits with All the Fixins
Salmon Croquettes
Bagels and Lox
Bacon and Sausage Patties
Potato Hash
Main Course
Shrimp and Grits
Eggs Your Way / Omelets / Scramble
Fried Catfish or Whiting
Chicken and Waffles
Dessert
3 Berry Cobbler
Beignets with Whiskey Caramel Glaze
French Toast with Whiskey Caramel
Asian
Starter
Ahi Tuna Sashimi
Marinated Asian Pears with Arugula
Sashimi Salmon
First Course
Flash Seared Ahi Tuna with Coconut Curry Cabbage
Pepper Crusted Seared Tuna on Spring Vegetables
Ahi tuna coated with a blend of red and Madagascar peppercorns arranged with fresh butter crisp lettuce and pickled vegetables
Spicy Tuna Rolls
Main Course
Hibachi Lomein
Hibachi Grilled Shrimp
Hibachi Grilled Vegetables
Hibachi Stir Fry with Fried Rice
Dessert
Mango Crème Brûlée
Mango Sticky Rice
Family Style
Starter
Marinated Tomato Salad
Fresh Baked Flatbread with Herb Scented Olive Oil
Garlic Rolls
Chef Salad with Seasonal Vegetables and Homemade Dressing
First Course
Crab Dip
Spinach and Artichoke Dip
Seafood Salad
Antipasto with Marinated Olives and Tomatoes
Main Course
Pan-Seared Salmon with Lemon Butter Sauce
Shrimp Jambalaya
Roasted Turkey
Roast Beef Carving
Moroccan Spiced Chicken with Basmati Rice and Sweet Plantains
Pan Seared Shrimp with Glazed Carrots and Asparagus
Herb Seasoned Chicken Breast with Glazed Carrots and Asparagus
Smoked Chicken Quarters with Roasted Root Vegetables
Chicken Cutlets in Stewed Tomatoes and Okra
Dessert
3 Berry Cobbler
Beignets with Whiskey Caramel Glaze
Cheesecake with Strawberries
Elegant Dinner Party
Starter
Fresh Baked Flatbread with Herb Scented Olive Oil
Blackened Chicken Cutlets with Candied Onion Compote
Basil Crusted Shrimp with Coconut Beurre Blanc
Watercress and Mango Salad
Roasted Corn Chowder
Seafood Bisque
Tuna Lettuce Wraps
Thinly sliced ahi-grade tuna marinated in chef's special blend on a petite salad with pickled onions and crisp apples
Tostones with Chimichurri
First Course
Pepper Crusted Seared Tuna on Spring Vegetables
Ahi tuna coated with a blend of red and Madagascar peppercorns arranged with fresh butter crisp lettuce and pickled vegetables
Crab Cakes with Mango Reduction
Lump crab meat seasoned with fresh herbs, pan-seared and drizzled with chipotle aioli
Marinated Lamb Chops with Herb Garlic Sauce
Brown Butter Sautéed Prawns with Coconut Beurre Blanc
Chili Rubbed Scallops with Chipotle Aioli
Candy Coated Chicken Wings
Mediterranean Tomato Salad
Shrimp Ceviche and Gazpacho
Antipasto Salad with Marinated Artichokes and Chicken
Main Course
Grilled Citrus Marinated Pork Chops
Pan-Seared Salmon with Balsamic Blueberry Reduction
Served with asparagus and curried sweet potatoes
Grilled NY Strip Topped with Brown Butter Shrimp
Lamb Medallions with Whiskey Infused Demi Glace
Served with herb roasted potatoes and seasonal vegetables
Pan Seared Duck Breast with Roasted Corn Pudding
Chicken Breast Stuffed with Spinach and Marinated Artichokes
Served with risotto and sautéed spinach, red pepper coulis
Lobster and Crab Mac and Cheese with Grilled Corn
Dessert
Roasted Pineapple Rum Cake
Served with sweet cream