Fine Dining Catering

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Daniel’s Private Catering Services Menu

PRIVATE CHEF/FINE DINING CATERING SERVICE

Customarily, a private chef will create and present menus for approval (usually for lunch and dinner each day, and sometimes breakfast), shop for groceries, prepare the meals, and, when no other staff is present, serve and clean up.

Chef Daniel Miller excel in everything from soup to dessert, and have a talent for finding the best ingredients and appliances, an eye for tabletop arrangements, and a knack for kitchen management. Chef Daniel Miller particularly adapt at accommodating your daily schedule and your travel itinerary.

For estate consulting and private chef services please contact Daniel Miller.

Daniel Miller

206-790-1701

CATERING MENU

FALL/WINTER CELEBRATIONS TIER III
DINNER MENU

~ 1ST COURSE (SELECT ONE ITEM) ~

Watercress and apple salad with Pt. Reyes blue and walnut dressing

Pan roasted Dungeness crab cake with chipotle remoulade

Baked oysters with caramelized onions and aged Parmesan

Lobster bisque

Chicory with oranges Laura Chenel Chevre red onion and champagne vinaigrette

Organic garden greens with sun dried tomatoes

Hazelnut and warm baked goat cheese

Roasted mushrooms on savory French toast with sherry cream

~ MAIN COURSE (SELECT TWO ITEMS) ~

Maple glazed chicken stuffed with fig marmalade

Seafood Paella

Pan roasted Grouper with beet reduction and leek fondue

Maple glazed quail with roasted pears and pecans

Molasses and mustard glazed pork tenderloin with lardoons and roasted shallots

Pan roasted duck breast with pomegranate and Zinfandel reduction

Rosemary scented beef tenderloin
with cabernet reduction and oyster mushroom and Pt. Reyes blue ragout

Grilled thick cut lamb t-bones with olive tapenade

Herb crusted Rib Eye roast with foie gras butter and white truffle essence

Rabbit 2 ways:
Panchetta wrapped loin and braised leg with whole grain mustard jus

~ Vegetarian options also available ~

~ SIDES (SELECT TWO ITEMS) ~

A melody of seasonal vegetables

Truffled potato puree

Grilled asparagus with lemon essence

Butternut squash fritters

Parsnip and sweet potato napoleon

Truffled potato fritters

Butternut squash hash

Yukon potatoes stuffed with aged cheddar and grilled scallions

Dried fig risotto

Warm fall squash salad with corn, baby artichokes, and sage

(F/W) CELEBRATIONS TIER I

~ 1ST COURSE (SELECT ONE ITEM) ~

Baby spinach with Fuji apples, maple pecans and sherry vinaigrette

Butternut squash bisque and cider crème fraiche

Whole leaf romaine hearts with Gorgonzola dressing and garlic croutons

~ MAIN COURSE (SELECT TWO ITEMS) ~

Pan roasted chicken with sage and caramelized onion jus

Pan roasted Salmon with beet reduction and leek fondue

Roasted Ling Cod with spicy tomato sauce

Cabernet braised pork with dried cherry marmalade

Braised rosemary lamb shank with rosemary essence and Zinfandel gravy

Smokey boneless beef short ribs with caramelized onion gravy

Roasted pork loin with Gorgonzola fondue

Sherry glazed tri tip with warm mushroom salad

Rosemary and lemon scented ½ chicken
with mushroom ragout and sherry reduction

~ VEGETARIAN OPTIONS ALSO AVAILABLE ~

~ SIDES (SELECT TWO ITEMS) ~

A melody of seasonal vegetables

Scallion mashed potatoes

Fennel apple slaw

Broccoli and Cauliflower gratin

Pan roasted garlicky greens

Maple glazed yams

Marsala mushroom risotto

A mélange of roasted root vegetables

SUMMER CELEBRATIONS TIER 2

SPRING/SUMMER CELEBRATIONS TIER II
DINNER MENU

~ 1ST COURSE (SELECT ONE ITEM) ~

Heirloom tomatoes
with Bocconcinis, sun dried tomato tapenade, pesto, and Balsamic reduction

Heirloom tomato Gazpacho with grilled prawns and basil puree

Oak Hill Farm baby freckles lettuce with local strawberries, spicy almonds,
Pt. Reyes Blue and sherry vinaigrette

Baby Red Oak and butter lettuce with roasted baby beets, mandarin oranges,
and champagne vinaigrette

Baby arugula with marinated baby tomatoes, garden cucumbers,
and goat cheese fritters

Baby arugula and radicchio with marinated tomatoes, Spanish chickpeas,
Tuscan oil cured olives,
and basil vinaigrette

Heirloom tomato tart with goat cheese and basil puree

Whole leaf Romaine hearts
with creamy Gorgonzola dressing, polenta croutons, and Parmesan tuils

Antipasto
A selection of Italian treats, served family style

Roasted fig tart with marscapone and red onion marmalade

Sherry braised wild mushroom and corn ragout on grilled rosemary flatbread

~ MAIN COURSE (SELECT TWO ITEMS) ~

Grilled Honey & Lavender chicken breast with corn and pancetta relish

Grilled pine nut crusted chicken breast
stuffed with Laura Chenel Chevre’, and basil pesto with organic exotic mushroom salad

Grilled beef tenderloin with brandy peppercorn glaze and roasted mushrooms
(additional cost pp)

Grilled Halibut with lobster essence and olive salad
(additional cost pp)

Grilled New York roast with olive and roasted pepper relish

Tuscan style pork roast stuffed with fresh Italian herbs, garlic, Pecorino
and a fennel – heirloom tomato salad

Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and jus
(additional cost pp)

Grilled Ling Cod in grape leaves with, roasted pepper coulis, basil essence,
and herb salad

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress
(additional cost pp)

Porcini dusted sea bass with grilled figs, balsamic glaze, and Arugula pesto
(additional cost pp)

Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction
(additional cost pp)

Grilled basil chicken breast with heirloom tomato relish

Grilled olive crusted salmon with leek fondue and marinated summer peppers

Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms
(additional cost pp)

Roasted sea bass with rock shrimp salad and tomato lobster broth
(additional cost pp)

Grilled tri tip with basil pesto, leek confit, and Trumpet Royale mushrooms

Pork 2- ways
Grilled Molasses – whisky glazed tenderloin
and a roast stuffed with Pecorino, with oven-roasted tomatoes, fennel ragout

~ PASTA/ VEGETARIAN ~

Crispy potato dumplings with grilled summer vegetables,
baby tomatoes, and sun dried tomato and chipotle broth

Homemade summer squash raviolis with onion confit, “tomatoes 2 ways”
and Saffron nage
Porcini raviolis with Fontina, charred tomatoes, and Marsala cream

Basil pappardelle with grilled prawns, summer peas, and heirloom tomatoes
with lobster essence

Roasted corn raviolis with grilled chicken, summer peppers, and corn soubise

Hand cut ricotta gnocchi with vine ripe tomato and basil sauce

~ SIDES (SELECT TWO ITEMS) ~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

Potato galettes with onion marmalade

Summer corn and heirloom tomato risotto

Summer Squash fritters with tomato relish

Specialty grilled vegetables scented with herbs and balsamic reduction

Fava bean and early summer vegetable ragout

Grilled polenta stuffed with sun dried tomato tapenade and marscapone

Grilled asparagus salad with Sausalito Springs watercress,
early summer peppers, lemon essence, and shaved Manchego

Summer vegetable “ratatouille

“Rustic crème fraiche” mashed potatoes
Baby artichoke risotto

Roasted spinach with garlic and fennel

Roasted baby beet ragout with Zinfandel vinaigrette

Tuscan white beans with pancetta and gremolata

Gorgonzola ravioli with golden tomato salsa and pine nuts

Summer corn and fava bean succotash

Creamy “soft” polenta with summer herbs and Grana Padano

Yukon gold basil mashed potatoes

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

Steamed baby broccoli with herb butter

Grilled baby summer squash ragout

A selection of baby specialty summer vegetables
(additional cost pp)

SUMMER CELEBRATIONS TIER 3

SPRING/SUMMER CELEBRATIONS TIER III
DINNER MENU

~ 1ST COURSE (SELECT ONE ITEM) ~

Alma Tierra Farm baby lettuce with spring strawberries,
spicy almonds, Pt Reyes blue and Chardonnay vinaigrette

Alma Tierra Farm baby greens with summer berries,
Bellwether Farm Carmody, pistachios and Chardonnay vinaigrette

Organic baby arugula with Zinfandel braised beets,
spring oranges and Champagne vinaigrette

Butter lettuce with radicchio, goat cheese fritters,
toasted hazelnuts, and Sherry vinaigrette

Whole leaf romaine hearts with, poached quail egg,
proscuitto, pistachio brittle and lemon vinaigrette

Oak Hill Farm just picked greens with Dry Creek Peaches, baked Laura
Chenel Chevre’ and pistachios

Potato fritter with roasted Morels and Chanterelles,
white truffle essence and porcini crème fraiche’

Heirloom tomatoes with goat cheese fritters,
living watercress, basil pesto, and aged balsamic

~ MAIN COURSE (SELECT TWO ITEMS) ~

Grilled Sonoma Lamb
“2 ways”
Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and Pinot jus

Sonoma County Liberty Duck
Grilled breast and Chive crepe “carnitas style”
with Huckleberry jam and Zinfandel reduction

Roasted beef tenderloin with organic spring mushrooms and Pt Reyes blue fondue

Grilled Sonoma County Duck breast with grilled apricot jam and Cabernet reduction

Grilled Beef Tenderloin with Corn and Trumpet Mushroom ragout

Porcini dusted Sea bass with sherry braised figs aged balsamic and arugula pesto

Seared coriander crusted Ahi with Meyer Lemon vinaigrette artichoke
and almond ragout

Pan roasted wild stripped bass spring garlic puree and micro herbs

Grilled beef tenderloin with Oyster mushroom
and Pt Reyes Blue ragout and Cabernet Reduction

Grilled Halibut with lobster essence and Charred tomato coulis

Grilled New York roast with olive and roasted pepper relish

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress

Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction

Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms

Roasted sea bass with rock shrimp salad and tomato lobster broth

Lamb “2 ways” olive crusted loin and bacon wrapped tenderloin with
cabernet reduction and leek fondue

Gilled wild boar chops with bandy apricot reduction and onion marmalade

*Vegetarian options also available

~ SIDES (SELECT TWO ITEMS) ~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

Potato gallette with onion marmalade

Summer corn and heirloom tomato risotto

Specialty grilled vegetables scented with herbs and balsamic reduction

Grilled asparagus salad with Sausalito Springs
watercress, early summer peppers, lemon essence, and shaved Manchego

“Rustic crème fraiche’ mashed potatoes

Baby artichoke risotto

Roasted spinach with garlic and fennel

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

Steamed baby broccoli with herb butter

 

All events are special – and Daniel’s Catering is extremely knowledgeable when it comes to planning and catering events. No matter what the occasion; a birthday celebration, food and wine seminar, rehearsal dinner, fund-raising event, or corporate barbecue, we can assist you with all your needs to create a memorable experience.

Our goal is to serve our clients with the highest quality of Pacific Northwest inspired cuisine using the best local products.

Plus our staff, of industry professionals, can assist you with every aspect of the event, including decor, site selection, vendor and entertainment referrals, equipment rentals, wine selection, and food pairing.

Daniel’s Private Catering Services Menu

PRIVATE CHEF/FINE DINING CATERING SERVICE

Customarily, a private chef will create and present menus for approval (usually for lunch and dinner each day, and sometimes breakfast), shop for groceries, prepare the meals, and, when no other staff is present, serve and clean up.

Chef Daniel Miller excel in everything from soup to dessert, and have a talent for finding the best ingredients and appliances, an eye for tabletop arrangements, and a knack for kitchen management. Chef Daniel Miller particularly adapt at accommodating your daily schedule and your travel itinerary.

For estate consulting and private chef services please contact Daniel Miller.

Daniel Miller

206-790-1701

CATERING MENU

FALL/WINTER CELEBRATIONS TIER III
DINNER MENU

~ 1ST COURSE (SELECT ONE ITEM) ~

Watercress and apple salad with Pt. Reyes blue and walnut dressing

Pan roasted Dungeness crab cake with chipotle remoulade

Baked oysters with caramelized onions and aged Parmesan

Lobster bisque

Chicory with oranges Laura Chenel Chevre red onion and champagne vinaigrette

Organic garden greens with sun dried tomatoes

Hazelnut and warm baked goat cheese

Roasted mushrooms on savory French toast with sherry cream

~ MAIN COURSE (SELECT TWO ITEMS) ~

Maple glazed chicken stuffed with fig marmalade

Seafood Paella

Pan roasted Grouper with beet reduction and leek fondue

Maple glazed quail with roasted pears and pecans

Molasses and mustard glazed pork tenderloin with lardoons and roasted shallots

Pan roasted duck breast with pomegranate and Zinfandel reduction

Rosemary scented beef tenderloin
with cabernet reduction and oyster mushroom and Pt. Reyes blue ragout

Grilled thick cut lamb t-bones with olive tapenade

Herb crusted Rib Eye roast with foie gras butter and white truffle essence

Rabbit 2 ways:
Panchetta wrapped loin and braised leg with whole grain mustard jus

~ Vegetarian options also available ~

~ SIDES (SELECT TWO ITEMS) ~

A melody of seasonal vegetables

Truffled potato puree

Grilled asparagus with lemon essence

Butternut squash fritters

Parsnip and sweet potato napoleon

Truffled potato fritters

Butternut squash hash

Yukon potatoes stuffed with aged cheddar and grilled scallions

Dried fig risotto

Warm fall squash salad with corn, baby artichokes, and sage

(F/W) CELEBRATIONS TIER I

~ 1ST COURSE (SELECT ONE ITEM) ~

Baby spinach with Fuji apples, maple pecans and sherry vinaigrette

Butternut squash bisque and cider crème fraiche

Whole leaf romaine hearts with Gorgonzola dressing and garlic croutons

~ MAIN COURSE (SELECT TWO ITEMS) ~

Pan roasted chicken with sage and caramelized onion jus

Pan roasted Salmon with beet reduction and leek fondue

Roasted Ling Cod with spicy tomato sauce

Cabernet braised pork with dried cherry marmalade

Braised rosemary lamb shank with rosemary essence and Zinfandel gravy

Smokey boneless beef short ribs with caramelized onion gravy

Roasted pork loin with Gorgonzola fondue

Sherry glazed tri tip with warm mushroom salad

Rosemary and lemon scented ½ chicken
with mushroom ragout and sherry reduction

~ VEGETARIAN OPTIONS ALSO AVAILABLE ~

~ SIDES (SELECT TWO ITEMS) ~

A melody of seasonal vegetables

Scallion mashed potatoes

Fennel apple slaw

Broccoli and Cauliflower gratin

Pan roasted garlicky greens

Maple glazed yams

Marsala mushroom risotto

A mélange of roasted root vegetables

SUMMER CELEBRATIONS TIER 2

SPRING/SUMMER CELEBRATIONS TIER II
DINNER MENU

~ 1ST COURSE (SELECT ONE ITEM) ~

Heirloom tomatoes
with Bocconcinis, sun dried tomato tapenade, pesto, and Balsamic reduction

Heirloom tomato Gazpacho with grilled prawns and basil puree

Oak Hill Farm baby freckles lettuce with local strawberries, spicy almonds,
Pt. Reyes Blue and sherry vinaigrette

Baby Red Oak and butter lettuce with roasted baby beets, mandarin oranges,
and champagne vinaigrette

Baby arugula with marinated baby tomatoes, garden cucumbers,
and goat cheese fritters

Baby arugula and radicchio with marinated tomatoes, Spanish chickpeas,
Tuscan oil cured olives,
and basil vinaigrette

Heirloom tomato tart with goat cheese and basil puree

Whole leaf Romaine hearts
with creamy Gorgonzola dressing, polenta croutons, and Parmesan tuils

Antipasto
A selection of Italian treats, served family style

Roasted fig tart with marscapone and red onion marmalade

Sherry braised wild mushroom and corn ragout on grilled rosemary flatbread

~ MAIN COURSE (SELECT TWO ITEMS) ~

Grilled Honey & Lavender chicken breast with corn and pancetta relish

Grilled pine nut crusted chicken breast
stuffed with Laura Chenel Chevre’, and basil pesto with organic exotic mushroom salad

Grilled beef tenderloin with brandy peppercorn glaze and roasted mushrooms
(additional cost pp)

Grilled Halibut with lobster essence and olive salad
(additional cost pp)

Grilled New York roast with olive and roasted pepper relish

Tuscan style pork roast stuffed with fresh Italian herbs, garlic, Pecorino
and a fennel – heirloom tomato salad

Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and jus
(additional cost pp)

Grilled Ling Cod in grape leaves with, roasted pepper coulis, basil essence,
and herb salad

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress
(additional cost pp)

Porcini dusted sea bass with grilled figs, balsamic glaze, and Arugula pesto
(additional cost pp)

Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction
(additional cost pp)

Grilled basil chicken breast with heirloom tomato relish

Grilled olive crusted salmon with leek fondue and marinated summer peppers

Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms
(additional cost pp)

Roasted sea bass with rock shrimp salad and tomato lobster broth
(additional cost pp)

Grilled tri tip with basil pesto, leek confit, and Trumpet Royale mushrooms

Pork 2- ways
Grilled Molasses – whisky glazed tenderloin
and a roast stuffed with Pecorino, with oven-roasted tomatoes, fennel ragout

~ PASTA/ VEGETARIAN ~

Crispy potato dumplings with grilled summer vegetables,
baby tomatoes, and sun dried tomato and chipotle broth

Homemade summer squash raviolis with onion confit, “tomatoes 2 ways”
and Saffron nage
Porcini raviolis with Fontina, charred tomatoes, and Marsala cream

Basil pappardelle with grilled prawns, summer peas, and heirloom tomatoes
with lobster essence

Roasted corn raviolis with grilled chicken, summer peppers, and corn soubise

Hand cut ricotta gnocchi with vine ripe tomato and basil sauce

~ SIDES (SELECT TWO ITEMS) ~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

Potato galettes with onion marmalade

Summer corn and heirloom tomato risotto

Summer Squash fritters with tomato relish

Specialty grilled vegetables scented with herbs and balsamic reduction

Fava bean and early summer vegetable ragout

Grilled polenta stuffed with sun dried tomato tapenade and marscapone

Grilled asparagus salad with Sausalito Springs watercress,
early summer peppers, lemon essence, and shaved Manchego

Summer vegetable “ratatouille

“Rustic crème fraiche” mashed potatoes
Baby artichoke risotto

Roasted spinach with garlic and fennel

Roasted baby beet ragout with Zinfandel vinaigrette

Tuscan white beans with pancetta and gremolata

Gorgonzola ravioli with golden tomato salsa and pine nuts

Summer corn and fava bean succotash

Creamy “soft” polenta with summer herbs and Grana Padano

Yukon gold basil mashed potatoes

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

Steamed baby broccoli with herb butter

Grilled baby summer squash ragout

A selection of baby specialty summer vegetables
(additional cost pp)

SUMMER CELEBRATIONS TIER 3

SPRING/SUMMER CELEBRATIONS TIER III
DINNER MENU

~ 1ST COURSE (SELECT ONE ITEM) ~

Alma Tierra Farm baby lettuce with spring strawberries,
spicy almonds, Pt Reyes blue and Chardonnay vinaigrette

Alma Tierra Farm baby greens with summer berries,
Bellwether Farm Carmody, pistachios and Chardonnay vinaigrette

Organic baby arugula with Zinfandel braised beets,
spring oranges and Champagne vinaigrette

Butter lettuce with radicchio, goat cheese fritters,
toasted hazelnuts, and Sherry vinaigrette

Whole leaf romaine hearts with, poached quail egg,
proscuitto, pistachio brittle and lemon vinaigrette

Oak Hill Farm just picked greens with Dry Creek Peaches, baked Laura
Chenel Chevre’ and pistachios

Potato fritter with roasted Morels and Chanterelles,
white truffle essence and porcini crème fraiche’

Heirloom tomatoes with goat cheese fritters,
living watercress, basil pesto, and aged balsamic

~ MAIN COURSE (SELECT TWO ITEMS) ~

Grilled Sonoma Lamb
“2 ways”
Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and Pinot jus

Sonoma County Liberty Duck
Grilled breast and Chive crepe “carnitas style”
with Huckleberry jam and Zinfandel reduction

Roasted beef tenderloin with organic spring mushrooms and Pt Reyes blue fondue

Grilled Sonoma County Duck breast with grilled apricot jam and Cabernet reduction

Grilled Beef Tenderloin with Corn and Trumpet Mushroom ragout

Porcini dusted Sea bass with sherry braised figs aged balsamic and arugula pesto

Seared coriander crusted Ahi with Meyer Lemon vinaigrette artichoke
and almond ragout

Pan roasted wild stripped bass spring garlic puree and micro herbs

Grilled beef tenderloin with Oyster mushroom
and Pt Reyes Blue ragout and Cabernet Reduction

Grilled Halibut with lobster essence and Charred tomato coulis

Grilled New York roast with olive and roasted pepper relish

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress

Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction

Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms

Roasted sea bass with rock shrimp salad and tomato lobster broth

Lamb “2 ways” olive crusted loin and bacon wrapped tenderloin with
cabernet reduction and leek fondue

Gilled wild boar chops with bandy apricot reduction and onion marmalade

*Vegetarian options also available

~ SIDES (SELECT TWO ITEMS) ~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

Potato gallette with onion marmalade

Summer corn and heirloom tomato risotto

Specialty grilled vegetables scented with herbs and balsamic reduction

Grilled asparagus salad with Sausalito Springs
watercress, early summer peppers, lemon essence, and shaved Manchego

“Rustic crème fraiche’ mashed potatoes

Baby artichoke risotto

Roasted spinach with garlic and fennel

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

Steamed baby broccoli with herb butter

 

All events are special – and Daniel’s Catering is extremely knowledgeable when it comes to planning and catering events. No matter what the occasion; a birthday celebration, food and wine seminar, rehearsal dinner, fund-raising event, or corporate barbecue, we can assist you with all your needs to create a memorable experience.

Our goal is to serve our clients with the highest quality of Pacific Northwest inspired cuisine using the best local products.

Plus our staff, of industry professionals, can assist you with every aspect of the event, including decor, site selection, vendor and entertainment referrals, equipment rentals, wine selection, and food pairing.