SAGE KITCHEN Personal Chef Spring Menu
Presented by Chef Barry Kraemer
Monday
Starter— Primavera Salad of Arugula, Avocado, Asparagus, Radish and Baby Greens
with Basil-Shallot Vinaigrette
Entree— Linguine with flaked grilled Tuna, Green Olives & Baby Spinach
with White Wine-Clam Sauce
Dessert— Tiramisu Parfait
Tuesday
Starter— Spring Cole Slaw of Green Beans, Fennel, Baby Carrots, Red Cabbage
and Raspberry-Chili Vinaigrette
Entree— Citrus BBQ Chicken Breast with Tequila-Honey Glaze
with Mashed Celery Root and New Potatoes, and Roasted Brussels Sprouts
Dessert— Seasonal Fruit Cobbler with Ginger & Cinnamon Biscuit Topping
Wednesday
Entree— East Cobb Salad with thinly sliced organic grilled Turkey and Sirloin Steak, Local Artisanal Cheeses, Hard-Boiled Egg, Pickled Radish, thinly sliced Baby Seasonal Vegetables, organic Baby and Mature Greens, Chick Peas, and Low-Fat Ranch Dressing, served with grilled Focaccia Bread Sticks (this is a Salad Entrée)
Dessert— Southern Comfort Sweet Potato Pie
Thursday
Starter— Cherry Tomato Bisque with stewed Baby Eggplant
Entree— Filet of Venison grilled with a Blackberry Reduction and topped with a roasted Pearl Onion Salsa, served with Sweet Potato Fries, and broiled Asparagus with a Chipotle Aioli
Dessert— White Chocolate Mousse with Raspberry Ganache
Friday
Starter— Miami Grilled Ceviche Scallop Salad, with Tequila-Lime Vinaigrette, served over Butter Lettuce, with Cucumber, Red Pepper and Mango
Entree— Grilled Mahi-Mahi with Papaya-Cherry Salsa, Yucca Root or Plantain Chips with a Roasted Garlic Aioli, Black Beans and Steamed Broccoli
Dessert— Lemon Pound Cake with Strawberries and Whipped Cream
Saturday
Starter— Thai Green Papaya Salad with Lime and Cashew Vinaigrette
Entree— Mixed Fajita Bar with grilled organic meats, thinly sliced: Mojo-marinated Flank Steak, Citrus-marinated Chicken, or Fish Fingers for the Kids, sautéed fresh vegetables, and an array of spicy salsas and toppings complete with warm Tortillas and Sour Cream
Dessert— Homemade varietal Ice Creams, Espresso and Biscotti
Sunday
Starter—Iceberg Wedge Salad with toasted Walnuts, Turkey Bacon
and Feta Cheese Dressing
Grilled Cedar Plank Salmon and grilled Baby Vegetables, with a Maple-Bourbon Glaze, served with Moroccan spiced Couscous Pilaf
Dessert— Grilled Pineapple Rum Cake
For more information and availability, or to order a Personal Chef Service in your home, contact Chef Barry at 404.373.3699, or email: chefbarry@live.com