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Private Dinners Pricing (20 person max)



OPTION 1

2 people
$100/person

OPTION 2

3-6 people
$90/person

OPTION 3

7-20 people
$80/person



Price varies depending on menu choice.
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Weekly Meal Plan Sample Menu

ENTREES

Chipotle Pulled Pork Bowl | Apple Slaw | Cilantro Brown Rice | Southern Black Beans
Honey Sesame Chicken Thigh | Garlic Quinoa | Spinach | Confit Tomato | Cabernet Vinaigrette
Herb Marinated Chicken Breast | Quinoa Tabouleh | Roasted Baby Carrots | Sauce Vierge
Braised Short Rib | Sautéed Mustard Greens | Creamy Mashed Potatoes | Caramelized Shallot | Beef Jus
Savory Bread Pudding | Forest Mushrooms | Spinach | Peppers | Avocado Corn Salad
Southern Salmon Lox | Garlic Bagel Croutons | Horseradish Cream Cheese | Fried Capers | Tomato Cucumber Salad | Red Onions
Chicken & Andouille Sausage Gumbo | Brown Rice | Glace Carrots
Curried Chicken Breast | Charred Cauliflower | Heircoverts | Marble Potato | Butternut Squash Curry Sauce
Beef Satay | Soba Noodle Salad | Jalapeño Cilantro Peanut Sauce
Seared Salmon | Butternut Squash Curry | Roasted Baby Carrots | Toasted Almonds| Quinoa | Pickled Butternut Squash
Pearl Meatballs | Mashed Potato | Heircovert | Rice Wine Mignonette
Caribbean Jerk Shrimp | Mango Salsa | Cilantro Brown Rice | Avocado Cream
Chicken Shawarma | Sweet Potato | Cous Cous | Glace Asparagus | Garlic Tahini Yogurt
Greek Chicken Legs | Tzatziki | Tomato & Picked Cucumber Salad | Farro Wheat
Organic Chicken Chowder | Bacon | Corn | Potato | Thyme | Sea Salt Crackers
Herb Crusted Lamb Cannon | White Corn Polenta Cake | Baby Squash | Caramelized Shallot | Tomato Jam
Vegan Jambalaya| Farro Wheat

SIDES Spanish Rice Orange Scented Sweet Potatoes Buttermilk Cornbread Rutabagas | Bacon | Thyme Apple Coleslaw Quinoa Tabouleh Avocado & Corn Salad Soba Noodle Salad Creamy Southern Black Beans Broccolini | Garlic | Chili Flake Glace Seasonal Vegetables Mango Salsa

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Dinner Party Menu Sample

FIRST COURSE

Diver Scallop | Brown Butter | Cauliflower | Peppers | Olive | Almonds | Parsley
Butter Squash Vanilla Risotto | Lemongrass Foam
Zucchini Flower | Salmon Mousse | Chive Buerre Blanc
Carrot Ginger Soup | Carrot Chip | Ginger Caviar | Micro Thyme
Salmon Tartare | Cipolini Onion Marmalade | Rye Bread | Horseradish Cream | Radish Salad

SECOND COURSE

Local Day Boat Halibut | Green Puy Lentils | Dijon | Pearl Onion | Preserved Mushrooms
Orange Shoyu Glazed Salmon | Forbidden Rice | Shitake Consommé | Pickled Daikon Radish
Pan Seared Chicken Breast | Mushroom Medley | Fingerling Potato | Confit Tomato Cluster | Devil Sauce
King Ribeye | Roasted Red Pepper Chimichurri | Glace Baby Carrots | Potato Croquets | Caramelized Shallot

THIRD COURSE

New York Style Cheesecake | Meyer Lemon Curd
Tangerine Creme Brûlée | Fresh Berries | Mint
Crispy Churros | Champurrado | Sweet Cream
Chocolate Rum | Pots | Orange Sweet Cream
Rice Pudding | Rum | Raisin | Raspberry

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CONTACT   tel (424) 653-6297    email info@619chef.com

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