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.