Dinner Party Menus

These are examples of some of the menus that were created for Chef Jean-Pierre’s clients who wanted a sit-down dinner party service.

He tailors custom-made menus to suit your preferences and tastes, whether you prefer omnivore, vegetarian, vegan, or international.

Sample Menu One - Four Course Omnivore

“nibblies”

rice rolls with red onion, carrot, red cabbage, assorted sprouts, cashews, cilantro
with a spicy tamarind sauce

first course

curried pumpkin soup with chipotle walnut oil and spicy pumpkin seeds

second course

oven-roasted salmon with red curry aïoli

coconut-infused basmati rice

sautéed seasonal vegetables

third course

mango, plantain, maple syrup, coconut milk, fresh mint,

coconut tuile, coconut coffee ice-cream

“Nibblies”

wild mushroom timbale with a lemon-roasted red bell pepper & leek sauces

Soup Course

spring vegetable with a chervil gremolata (chervil, lemon, garlic)

Main Course

baked local halibut wrapped in nori seaweed with a chipotle-cashew sauce

forbidden rice pilaf

sautéed asparagus with a citrus glaze

Salad Course

Marin Roots Farm medley of seasonal greens, radishes, Marcona almonds, Persian cucumbers

served with a cilantro-Meyer lemon vinaigrette

Dessert Course

fresh assorted berries, balsamic vinegar, mint with Chef Jean-Pierre’s chocolate coconut ice-cream

“nibblies”

grilled shiitakes with herb-tofu aïoli and red onion marmalade

first course

herb-roasted beets, grilled early girl tomatoes, shallots, cilantro cashew cream

second course

little gem lettuces, shaved fennel, nectarines, chili-lime toasted almonds
with a pluot dressing

third course

seitan medallions, wild mushrooms, and corn-stuffed gypsy peppers with poblano chile sauce, mango salsa, and quinoa pilaf

fourth course

lemon lavender tart with a berry sauce