I am so excited to present this wonderful fall menu with Cuisine Alive! Cuisine Alive is simply a personal chef service that is part of Optimal Living.
The fall menu options are prepared with the highest quality organic ingredients. The menu items are designed for efficiency and can be utilized for days when the family is on the run. This menu can be prepared according to your wishes. It would be a great benefit to have information about what the family enjoys for dinner in order to help me be as flexible as possible.
The fall menu can range from meats to vegetarian options. All of these items can be altered to suit your preferences. I have been formally trained in French and Italian cuisine with a vast array of professional experience with Mediterranean, Chinese and Middle Eastern cuisine.
Dinner Menu Options:
Slow Roasted Chicken Vesuvius w Herbs and Roasted Potato
Seared Chicken Breast with Fennel, Tomatoes and Zucchini
Pineapple Chicken with Korean Bar B Que Sauce and Brown Rice
Braised Chicken Thighs w Charred Tomatoes, Orzo and Feta
Turkey Chili w Corn Casserole
Turkey Meatloaf with Roasted Root Vegetables
Grilled Short Ribs w Giant White Beans
Greek Style Beef Stuffed Peppers
Classic Beef Stew w Vegetables and Vosges “Mole”
Dijon Pork w Bell Pepper Sauce and Potato Gratin
Pork Medallions w Cherry Sauce and Quinoa Salad
Herb Crusted Salmon with Braised Shallots and Cous-Cous
Seared Halibut w Orange Mint Salsa and Mashed Sweet Potatoes
Shrimp w Pasta, Tomato, Garlic, Lemon and Parsley
Tuna and Mushroom Casserole w Broccoli, Lemon and Garlic
Appetizers:
Spicy Black Bean Quesadillas with Avocado Cream and Radish
Roasted Mushrooms Stuffed w Eggplant Caponata Au Gratin
Chilled Filet Sandwiches on Croissant w Green Goddess
Shrimp Couscous “Dijon”
Mushroom Ragout w Skordalia Croquette
Braised Short Rib w Grilled Polenta and Shallot Agrodolce
Salads:
Sweet Pea Sprouts, Garbanzo, Roasted garlic, Red Onion and Sun Dried Tomato
Baby Bok Choy, Carrot, Yellow Pepper, Broccoli Slaw w Ginger Aioli
Quinoa with Roasted Mushroom and Root Vegetables
Shaved Fennel, Figs, Orange Supreme Salad with Crumbled Stilton
Chilled Shrimp, Dill, Piquillo and Marcona Almond
Arugula, White Asparagus, Pancetta and Parmesan Reggiano
Sides:
Herb Roasted Potatoes w Kalamata Olives and Feta
Forest Mushroom Corn Casserole
Yukon Gold Crab Hash
Sweet and Sour Japanese Eggplant
Pan Seared Gala Apples w Shallot and Fresh Thyme
Duchess Potato w Chive and White Truffle Oil
Sprouted Long Grain Wild Rice with Brunoise of Vegetables
Please contact me to make an appointment to enjoy these wonderful fall flavors!
Dave Howley * dave@optliving.com * www.optliving.com * 630-835-4931
