I prepare all my Menus seasonally and focus on purchasing the freshest local ingredients. I live in New York & every week I go to the Green Market in Union Square to buy my greens, fish, meat, poultry, and cheeses. (And, of course buy all ingredients locally depending on what regions I cook in.) Piper’ s Personal Chef Services, theme is: ‘ Freshly Prepared.’ And always is about color, textures, & the marriage of flavors.

Important Note: All menus are flexible depending on Dietary concerns & preferences. All ingredients can easily be substituted.   Bon Appetit !

FALL & WINTER

Baked Ricotta & Spinach Tart

Veal Scaloppine with Marsala

Baked Sweet Potatoes

Baked Bananas in Lemon-Rum Sauce

SPRING & SUMMER

Everyone appreciates a healthy vibrant salad. Salads can be plated or self served on a buffet line.

Crab & Avocado Salad

Broiled Lamb Chops/w Rosemary & Garlic

Baby Red Roasted Potatoes with Dill

Black Forest Mousse Cake

FINGER FOODS

Breaded Mushrooms with herbs

Baked clams in Spicy butter sauce

Cheese plates

Oysters baked with bacon & bread crumbs

THANKSGIVING

Butternut Squash Soup garnished w/ creme fraiche & fried sage leaf

Sliced Moist Turkey w/ Chestnut Stuffing served w/ Classic Turkey Gravy created with homemade stock & a side of fresh Cranberry Relish

Roasted Brussels Sprouts in reduced Balsamic Vinegar Syrup

Chef Piper’s Homemade Apple Pie a la mode

CHRISTMAS

Phyllo Dough Cups stuffed w/ Stone Crab Meat Topped w/ Guacamole

Cornish Game Hens on a bed of Israeli Couscous w/ a Cherry Sauce served w/ Mashed Potatoes

Celery Root, and Roasted Brussels Sprouts & Cauliflower.

Chocolate Mousse Cake

NEW YEARS

Lobster Salad on endive leaves

Slices of Filet Mignon in a Pinot Noir & Demi Glace Reduction

Baked Clams Oreganata

Creme brulee