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Fall Inspired Menu Items from Chef for Hire LLC

“Autumn brings COMFORT FOOD! Those chilly breezes, sweaters, wool socks and hats! Time to turn up the heat start making stews, warming soups and tummy pleasing roasts. Check out our fall inspired menu; it may be chilly outside, but we will warm your taste buds and your heart."

Appetizers:


Tempura rock shrimp with sriracha garlic mayo (can be made vegetarian with vegetable)
Antipasto plate with mixed cheeses and meats, olives and crusty bread
Ham and cheese mini croissants with herbed Dijonnaise
Shrimp, spicy capicola and goat cheese turnovers
Spicy beef brochette with blue cheese mayo 
Butternut almond bisque soup shot with cashew cream
Parsnip apple soup shot with cider drizzle

Tomato and fennel soup shot with parmesan cracker

Goat cheese filled dates wrapped in bacon (can be done without bacon too) dusted with pistachio

Curried deviled eggs with fig

Pork and ginger dumplings with chili spiked plum sauce

Rosemary skewered monk fish with prosciutto, kalamata olive aioli

Thai corn fritters with mango sweet chili sauce

Pissaladiere: Flat bread with caramelized onions, roasted garlic, rosemary and kalamata olives

Toasted Bruschetta with white bean hummus, sweet sausage and arugula with asiago

Mini beef wellingtons in puff pastry

Salads:


Arugula salad with shaved parmesan dry cured olives with polenta croutons grilled lemons and olive oil
Mixed baby green with apricots, candied pecans and asiago with apricot vinaigrette
Grilled radicchio salad with grilled pears and walnuts queso fresco sherry mustard vinaigrette
Spinach salad topped with Boursin stuffed portobello with fig reduction and truffle oil
Wilted kale salad with red onions, red peppers, shiitake mushrooms with sesame vinaigrette 
Winter greens with blood oranges, grapefruit with English cucumbers red onions, with asiago, herbal vinaigrette

 

Entrées:


(All entrees can be paired up with a vegetable of your choosing)
Pan seared breast of duck with pomegranate glaze with gingered faro 
Petite Filet of beef with bourbon Gorgonzola butter, roasted baby new potatoes
Slow roasted Latin style fresh pork shoulder with spicy citrus cilantro sauce
Coffee crusted New York strip with brandied peppercorn sauce
Slow cooked red wine braised short ribs with garlic mashed potatoes
Thai spiced sea bass with curried coconut cream with scented basmati rice

Pan seared steel head trout with maple wasabi crust
Peppered standing rib roast with pepper mustard sauce

Pan seared halibut with hazelnut - sage butter
Rack of lamb with prune port demi glaze sauce 
Pan roasted Atlantic cod w/ eggplant caponata over herbed orzo or quinoa
Pink pepper crusted sea bass with saffron beurre blanc

Wild mushroom with creamy pappardelle pasta
Roasted vegetable and Asiago puff pastry strudel with wilted winter greens
Pumpkin ravioli with brown butter and sage
 Pan seared Stonington sea scallops and/or Cajun shrimp with cheesy corn grits spicy red pepper coulis
Tagine of chicken with scented basmati rice stewed vegetables
Spanakopita: Spinach walnut and feta phyllo pie 

 

Vegetables:


Roasted root vegetables with fresh herbs and balsamic reduction
Oven roasted broccoli and cauliflower with smoked paprika
Casablanca carrots with coriander and cumin
Layered squashes, peppers and eggplant Napoleon with garlic oil and parmesan
Miso and brown sugar baked native fall squash
Wilted swiss chard with roasted garlic 
Smashed sweet potatoes with ginger
Sautéed garlic string beans with sesame and sunflower seeds
Roasted rosemary potatoes 
Sautéed asparagus with garlic and lemon
Horseradish whipped potatoes

 

Desserts:


Flourless chocolate cake with walnut caramel
Pear and apple crisp with cinnamon cream
Poached pears in red wine with vanilla gelato
Gingered crème brulee with peanut brittle
Caramel apple pecan pie with vanilla gelato
Lemon ricotta pound cake with blood orange reduction
Hazelnut and orange semi freddo with chocolate wafer
Three nut bourbon pie with toffee ice cream
 

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