One of the greatest things about having a Personal Chef is that you only eat the foods you love.  All meals prepared for you will be selected based on your tastes and preferences. The dishes below are just a sampling of the selections that can be prepared for you – our menu is limitless.  

Do you have a favorite family recipe, but no time to make it? No problem!  Is there a dish you love, but you don’t see on the menu?  Please ask for it!  The menu changes periodically, so check back often.

Chicken & Turkey • Beef • Pork • Lamb & Veal • Seafood
Vegetarian • Pasta • Baked Pasta & Casseroles
Soups & Stews • Vegetables

Chicken & Turkey

Almond Crusted Chicken – Boneless chicken breasts rolled in honey mustard, almonds and breadcrumbs and baked until golden brown.

Arroz Con Pollo “Chicken with Rice” – A delicious Spanish style chicken baked with rice, tomatoes, saffron, artichoke hearts and pimentos.

New! Asian-Style Chicken with Mango Chutney – Boneless chicken breasts marinated in soy sauce and ginger, served with a sweet ‘n spicy mango chutney.

Baked Chicken Tortillas – Chicken breasts poached, shredded and rolled in a tortilla with tomato, green pepper, cheddar cheese and salsa, then baked.

New! Braised Chicken Breasts on Creamy Leeks – Boneless chicken breasts sautéed with leeks, white wine and a touch of cream.

New! Buffalo Chicken Drumsticks – Skinless chicken drumsticks sautéed (not fried) in a spicy tangy Buffalo Sauce. Served with low-cal blue cheese dip and celery sticks.

New! Chicken Breasts with Tomato-Basil Sauce – Boneless Chicken breasts sautéed in olive oil with an Italian-style sauce of tomatoes, basil and capers.

Chicken Cacciatore – Bone-in chicken pieces (your choice of light and/or dark meat) cooked “hunter’s style” with bell peppers, onions, mushrooms and tomatoes.

Chicken Parmesan – Breaded chicken cutlets fried to a deep golden brown, topped with marinara sauce, parmesan and mozarella, then baked until the cheese is melted.

Chicken Piccata – Chicken cutlets pounded thin with a light sauce of lemon, butter, wine and capers.

Chicken with Pomegranate – Light and dark pieces of bone-in chicken, roasted with sage and pomegranate seeds, Marsala wine and orange zest.

Chicken Scarpariello – Dark meat chicken sautéed with and smothered in a spicy combination of red and yellow bell, and hot cherry peppers.

Chicken Tagine with Lemon and Olives – Boneless chicken thighs sautéed with onion, and ginger, simmered with olives and lemon and a touch of cilantro.

Fried Chicken Cutlets with Home-made Garlic Breadcrumbs – Tender chicken breasts rolled in Chef Stef’s special breadcrumbs and fried to a deep golden brown. Kids’ favorite!

New! German-Style Cornish Game Hens – Cornish Game Hens, split in half and roasted with coating of cracker crumbs, ginger and lemon. Delicious!

Individual Chicken Pot Pies – Traditional chicken pot pie baked in your ramekins.

Moroccan Style Chicken with Lemon – Boneless breast of chicken sautéed with olive oil and a touch of butter, parsley, lemon juice and matchstick pieces of lemon rind. The delicious sauce is perfect served over plain white rice.

Pollo allo Zafferano – Chicken thighs browned and sautéed with saffron, green olives, carrot and a touch of mint.

Stuffed Chicken Legs – Boneless dark meat of chicken stuffed with bread crumbs, lemon zest, herbs and parmesan cheese. Baked to a golden brown and sliced into thick medallions.

New! Sausage & Couscous Stuffed Peppers – Sweet bell peppers stuffed with a savory combination of turkey (or chicken) sausage and couscous. Topped with low-fat mozzarella cheese and baked until golden.

Turkey Scaloppine – Tender turkey cutlets sautéed with butter, mushrooms, herbs and Marsala wine.

Turkey Meatballs in Tomato Sauce – A lighter and healthier version of the Italian-American favorite. They are so good, you won’t miss the beef!

Turkey Stuffed Peppers – Large red bell peppers stuffed with a turkey mixture and baked with tomato sauce.

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Beef

New! Balsamic Marinated Flank Steak – Thin fillet of flank steak, marinated in a sauce of balsamic vinegar, garlic and rosemary. Grilled or broiled to the doneness of your choosing. This dish can also be prepared “grill-ready” for you to toss on the grill.

Beef Short Ribs – Boneless beef short ribs braised with vegetables in red wine.

Flank Steak with Herb Stuffing – Thin filets of flank steak stuffed with mushrooms, pistachios, and herbed breadcrumbs, braised with wine and beef stock.

Grandma Nancy’s Pot Roast – Beef brisket with lots of sweet onions, paprika and tons of garlic braised until the meat is so tender you can easily cut it with a fork. A delicious family favorite. Grandma likes it with a whole head of garlic, but Chef Stef likes it with a bit less!

New! Marinated Flank Steak – A thin filet of beef marinated with soy sauce and fresh herbs. Grilled or broiled to the doneness of your choosing. This dish can also be prepared “grill-ready” for you to toss on the grill.

Pot Roast, Italian Style – True comfort food! Cubes of beef simmered with tomatoes, mushrooms, carrots and celery in a delicious gravy.

Steak Au Poivre – Coarsely ground black pepper in generous quanitity is the secret of the success of the enormously appealing dish.

Steak Teriyaki – Sirloin steak marinated in soy sauce, garlic and ginger and broiled to the doneness of your choosing.

Stuffed Meatloaf – A twist on the traditional meatloaf, this creation is stuffed with spinach, carrots, prosciutto di parma and soft provolone cheese.

Traditional Meatloaf – Ground beef, pork and veal (or just beef if you prefer) with onions, breadcrumbs, celery and parsley, smothered with a sweet tomato sauce and baked.

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Pork

New! BBQ Baby Back Ribs – Tender baby back ribs, slathered in BBQ sauce, and cooked slowly until the meat falls off the bone.

New! Pacific Pork Kabobs – Chunks of low-fat Pork Tenderloin and Red Bell Peppers broiled or grilled with a sauce of honey, garlic and pineapple. Served with Pineapple Rice.

Pork Chops with Parmesan and Sage Crust – Thick bone-in pork chop in a delicious parmesan, sage and lemon crust.

Pork Satay – Chunks of pork marinated Indonesian style with Brazil nuts, soy sauce, lemon juce, brown sugar and spices, then broiled.

Pork and Vegetable Stir-fry – Tender strips of pork stir fried with snow peas, mushrooms and red bell pepper. Perfect over Cashew Rice.

Pork Tenderloin Stuffed with Figs and Blue Cheese – An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish.

Pork Tenderloin Medallions with a Mustard Herb Crust – Pork tenderloin rolled in mustard, bread crumbs and parmesan cheese, baked and sliced into medallions.

Smothered Pork Chops with Thyme and Paprika – Boneless center cut pork chops sautéed with thyme and paprika and simmered in a thick and flavorful gravy.

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Lamb & Veal

New! Lamb “Burgers” – Ground lamb with garlic, onions and oregano shaped into burgers, sautéed in olive oil and served with a tomato, red wine and mint reduction. No buns required!

New! Lamb-Feta Meatballs – Ground lamb, feta cheese and spices, rolled into bite-sized meatballs served with a sauce of red wine, tomatoes and mint.

Lamb Shanks with Oranges & Olives – Meaty lamb shanks braised white wine, tomato and oranges.

Lamb Shashlik (Shish Kebab) – Cubes of lamb marinated with wine, olive oil and spices and then broiled with chunks of seasonal vegetables.

Indian Keema with Ginger – Ground lamb (or beef) sautéed with ginger and Indian spices. Perfect with Naan (Indian bread).

Seared Lamb Chops with Garlic & Parsley – Tender lamb chops, pan-seared and topped with browned garlic and parsley. Served medium rare.

Veal chops with Porcini Mushrooms – Thick cut veal chop sautéed with dried porcini mushrooms in a white wine and chicken stock reduction.

Veal Osso Buco – Veal shanks slow braised to perfection with bits of vegetables in a white wine and tomato reduction.

Veal Rolls with Lemon & Wild Mushrooms – Thin slices of veal stuffed with sautéed wild mushrooms, pine nuts, cheese, herbs and lemon juice braised in wine and tomato sauce.

Veal Scaloppine – Tender veal cutlets sautéed with butter, mushrooms, herbs and Marsala wine.

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Seafood

Fish with Tarragon-Butter Sauce – Your favorite type of white, flaky fish sautéed with a light tarragon butter sauce.

Monkfish in Saffron Broth (with Baby Spinach & Red Potatoes) – Monkfish poached in a saffron broth with wilted baby spinach and steamed red potatoes.

Monkfish Scaloppine with Chianti & Sage – Monkfish fillets sautéed in red wine with scallions, parsley, butter, sage and a hint of tomato.

New! Oven-Fried Orange Roughy – Mild Orange Roughy Fillets dipped in fat-free buttermilk, rolled in breadcrumbs and spices and baked until golden.

Potato Cod Cakes with Dijon Tartar Sauce – Delicious cakes made of cod and potato sautéed and served with a tangy dijon tartar sauce.

Roasted Salmon with Vegetables – Salmon filet oven roasted with herbs and spices, served with roasted vegetables.

Salmon with Boulliabasse Broth – Bouillabaisse, a popular seafood stew in Provence, is the inspiration for this flavorful broth.

New! Shrimp Jardinière – Fresh shrimp sautéed with mushrooms, bell peppers and celery in a light cream sauce with a hint of cognac.

Shrimp Fra Diavolo – Shrimp sautéed in a spicy marinara sauce.

Tilapia with Tai Coconut Sauce – Tilapia's mild flavor allows the bold flavors in this brothy sauce to shine.

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Vegetarian

Black Olive Polenta – Creamy polenta cakes roasted with a fragrant sauce of mushrooms, garlic and rosemary.

Eggplant Rollatini – Thin slices of eggplant, oven roasted and stuffed with a ricotta cheese and parmesan blend, then baked in and topped with Chef Stef’s signature marinara sauce.

Eggplant & Spinach Spirals – Thin slices of eggplant, oven roasted and stuffed with spinach and ricotta cheese, then baked and topped with Chef Stef’s signature marinara sauce.

Stuffed Portobello Mushrooms – Portobello Mushrooms stuffed with cannelinni beans and herbs. Doused with Marinara sauce, topped with mozzarella cheese and baked.

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Bucatini all’Amatriciana – Spicy tomato sauce with bacon and onion served over thick, hollow shaped pasta.

Bucatini with Lamb Ragu – Thick, hollow shaped pasta with a hearty ragu made of succulent lamb, pancetta, tomatoes, white wine and basil.

Cheese Ravioli with Fresh Marinara Sauce – Cheese ravioli with a simple sauce of tomato, onions, garlic and herbs.

Cheese Ravioli with Walnut & Zucchini Sauce – Tender cheese ravioli with a light & spicy sauce of sautéed zucchini, walnuts and spices.

Cheese Tortellini with Pesto – Fresh cheese tortellini combined with Chef Stef’s favorite pesto made with fresh basil, garlic, pine nuts and parmesan cheese.

Farfalle with Turkey Sausage, Peas and Mushrooms – Traditionally this dish is made with pork sausage, but in an effort to lighten this up, turkey sausage is used instead. You won’t be able to tell the difference!

Fettuccini with Mushroom Ragu – Pasta with a delicious ragu of tomato, mushroom, garlic and red wine.

Orecchiette with Spicy Sausage and Broccoli Rabe – “Ear” shaped pasta cooked with a spicy mixture of pork sausage and broccoli rabe.

Penne a la Carbonara – A rich egg, cream and parmesan sauce with pancetta (Italian smokeless bacon) served over penne. Delicioso!

Penne with Cauliflower – Fresh cauliflower sautéed in olive oil and garlic served over pasta with parmesan cheese. A simple, but tasty vegetarian dish! Great with a green salad and a glass of wine.

Pumpkin Ravioli with Sage and Hazlenuts – Sweet pumpkin ravioli in a mouthwatering sauce of butter, hazelnuts, sage and parmesan cheese.

Spaghetti with Meatballs – home made meatballs (made with Chef Stef’s Mother-in-law, Assunta Rossetti’s secret recipe) simmered in tomato sauce over spaghetti.

Tagliatelle with Sausage, Basil and Sun Dried Tomatoes – Broad ruffled pasta with your choice of pork or turkey sausage with white wine, sun-dried tomatoes and basil.

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Baked Pasta & Casseroles

Baked Cannelloni – Large, tube shaped pasta stuffed with a meat ragu and baked with tomato and basciamella (white) sauce.

 Baked Ziti – Tube shaped pasta mixed with marinara sauce, topped with mozzarella and parmesan cheese and baked.

“Grown up” Macaroni & Cheese – Everyone's favorite childhood dish gets a sophisticated twist with the addition of red bell peppers, celery and blue cheese. But never fear: the kid in you — and all the kids — will love it.

Lasagna, Neapolitan-Style – Lasagna noodles layered with shredded beef, sausage, ricotta cheese and tomato sauce topped with mozzarella and parmesan.

Lasagna, Bolognese-Style – Lasagna noodles layered with a Bolognese ragu (meat sauce), parmesan cheese and basciamella (white) sauce. Delicious!

Macaroni & Cheese – A homestyle favorite. Macaroni in a creamy cheddar cheese sauce topped with breadcrumbs and baked.

Tuna Casserole – A home-style favorite. Tuna and vegetables mixed in a white sauce topped with breadcrumbs and parmesan cheese and baked until the top is golden brown.

Vegetable Lasagna with Red Sauce – Lasagna noodles layered with a mix of seasonal vegetables, tomato sauce and Italian cheeses.

Vegetable Lasagna with White Sauce – Lasagna noodles layered with a mix of seasonal vegetables, basciamella sauce and Italian cheeses.

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Soups & Stews

Beef Stew – Traditional comfort food! Chunks of tender beef with carrots, celery, pearl onions, and green peas in a dark brown gravy.

Beef Burgundy Stew – Chunks of sirloin simmered with mushrooms, red wine and spices to make a rich and hearty stew.

Brunswick Stew – A spicy Southern chicken stew with tomatoes, whole kernel corn and lima beans made with Stefanie’s mother’s secret recipe.

Chicken Soup with Escarole and tiny meatballs (Italian Wedding Soup) – A tasty chicken soup simmered with escarole and Mama Rossetti’s secret mini-meatballs. A light but filling soup.

Chili Con Carne – Ground sirloin simmered with tomatoes, red beans, cumin, chili powder and cayenne pepper. Can be made as spicy as you like!

Corn & Crabmeat Chowder – Real lump crabmeat, Corn and chunks of potato make this chowder delicious.

Cream of Curried Pea Soup – Green peas, simmered with mixed vegetables and mild curry purèed with a touch of cream.

Cream of Mushroom Soup – Fresh mushrooms simmered with home made beef stock and a touch of cream.

Cuban Black Bean Soup – Black beans simmered with spices make a thick and hearty soup. Perfect for a week-night meal or weekend lunch.

French Onion Soup – The classic, rich onion soup prepared with beef stock and lots of onions, served with garlic toasts.

Grandma Nancy’s Chicken Soup – A kosher chicken simmered with dill, carrots and onions, traditionally served over white rice. If you’re feeling under the weather, this soup is sure to make you feel better!

Hearty Minestrone – A delicious mix of seasonal vegetables simmered with white beans until thick and served with small “ditalini” shaped pasta. (Can be made vegetarian upon request.)

Pasta Fagioli – Red & white beans simmered with a touch of tomato and served with small macaroni. (Can be made vegetarian upon request.)

“White” Chili with Chicken and White Beans – A lighter version of chili made with strips of chicken, tomatoes, cumin, chili powder and white beans.

Split Pea Soup – Classic green split pea soup with bits of carrot and ham.

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Vegetables

Roasted Asparagus – Asparagus roasted in the oven with olive oil, sea salt and pepper.

Baked Acorn Squash – Acorn squash baked with butter, ginger, cinnamon and a touch of brown sugar.

Sweet & Sour Acorn Squash – Cubes of Acorn squash sautéed until golden brown with honey and vinegar and mint.

Broccoli – Sautéed with wine, garlic and citrus zest.

Broccoli Rabe – Sautéed with olive oil, garlic red pepper flakes and black olives.

New! Herb-Stuffed Tomatoes – Beefsteak tomatoes stuffed with breadcrumbs, parmesan and herbs and baked until golden.

Lemon Broccolini – Broccolini steamed and quickly sautéed with olive oil, garlic, lemon juice and a pinch of red pepper flakes.

Roasted Carrots – Carrots roasted with a touch of olive oil and herbs.

Butternut Squash – Roasted with red bell peppers, garlic, herbs and a touch of Parmesan cheese.

Mashed Potatoes – Creamy Yukon Gold mashed potatoes with all the good stuff.

Garlic Mashed Potatoes – Creamy mashed potatoes with roasted garlic.

Green Beans – Simmered with marinara sauce.

Green Beans – Sautéed with garlic, lemon and parsley.

Kale – Sautéed with apples, onions and curry.

Low-Cal Mashed Potatoes with “Sour Cream” – Mashed Yukon Gold potatoes with chives, skim milk and plain yogurt. Tastes just like a baked potato with sour cream but with half the calories!

Broiled Wild Mushrooms with Baby Spinach – Wild mushrooms marinated with citrus and herbs broiled then sautéed with baby spinach.

Roasted Potatoes – Yukon Gold potatoes oven roasted until brown and crispy with olive oil and herbs.

Sautéed Baby Spinach – Baby spinach sautéed in olive oil.

New! Spinach Madeleine – Wilted spinach leaves in a cream sauce with spicy Monterey Jack cheese, topped with fresh breadcrumbs and baked.

Root Vegetable Mash with Orange Zest – Carrots, potatoes, turnips, parsnips and sweet potatoes mashed together with herbs and olive oil. Great accompaniment to braised meats.

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