Dining in Your Home!
Cape Cod Chef on Call gladly accommodates intimate dinners for 2, as well as larger affairs.
Chef on Call arrives early while you relax or entertain in your home or boat, and prepares a sumptuous, elegant gourmet meal. Served professionally and with a smile, the dinner is perfect and the evening is completed by a spotless kitchen and contented guests.
“Perfect food…perfect service…as usual! See you again next summer…”
- Betty Diener, Eastham MA
2+ Guests
Dinner Plated Service
This menu gives dinner ideas for
Appetizer, Salad, Entrée, Bread & Butter, Dessert & Coffee
Appetizers
Lump Crab Cakes
Pepper Coulis
Seared Sea Scallops served on Greens
Dusted with Organic Sea-Green Rub
Drizzled with Ginger Balsamic Glaze
Fresh Blue Cheese Fig wrapped with Procsuitto
Drizzled with Fig Balsamic Glaze
Seasonal Available Only
Portuguese Style-Mussels
Entrees
Country Paella –New England Scallops, Little Necks, Mussels,
Chatham Cod, Shrimp, Chicken, Italian Sausage, Garlic
Peas, Saffron Rice
Caramelized Crusted Southwestern Rub Flank Steak
Served with Homemade Argentinean Chimichurra Sauce
Dijon Mustard & Herb Crusted Beef Tenderloin,
Served with Bordelaise Sauce
Herb Mustard Crusted Rack of Lamb
Shrimp Scampi
Pork Tenderloin Stuffed with Cranberries,
Apricots, Pine Nuts, Goat Cheese
Served with Warm BlackBerry Sauce
Striped Bass, Flounder, Cod, Tuna OR Haddock
(choice of) Sautéed, Grilled or Baked
Parmesan-Crusted Boneless Breast of Chicken
sliced thin
Baked Salmon with Apricot Glaze
Hoison Glazed Swordfish Kebobs
Bell Peppers & Onion
Garnished with Tropical Pineapple Salsa
Roasted Cornish Game Hen
Penne Pasta with a light Lemon Cream
Prosciutto and Peas
Vegetable
Sautéed Broccolini with garlic, shallots & Chili flakes
Caramelized Petite Carrots with stems
Broccoli Florets sautéed in a white wine sauce
Sautéed Sugar Snap Peas & Snow Peas & Carrots
Green Beans with Caramelized Onions or Silvered Almonds
Broiled Asparagus drizzled with Ginger Balsamic Glaze
Medley of Cape Cod Vegetables – Oven-Roasted
Seasoned with Herb de Province
Orzo with Pan Sautéed Summer Squash & Toasted Hazelnuts
Warm Spaghetti Squash & Carrots
Tossed lightly with Sun-Dried Cranberries
Silvered Toasted Almonds
Homemade Lemon-Honey Vinaigrette
Starch
Roasted Leek Mashed Potatoes
Roasted Garlic Mashed Potatoes
Basmati Rice Pilaf
Wild Mushroom Risotto
Broccoli & Lemon Zest Risotto
Sautéed Red bliss Potatoes & Scallions
Toasted Pearl Couscous
Tossed with Red & Yellow Bell Pepper, Plum Tomatoes
Fresh Garlic & Toasted Sesame Olive Oil
Salad
Arugula, Spring Greens Watermelon cubes,
Seedless Cucumber
Sliced Grape tomatoes, Tangy Goat Cheese
Seasoned & Tossed in Grape Seed oil & Lemon Juice
Fresh Mix of Baby Spring Greens
Fresh Lemon Vinaigrette
Caesar Salad
Boston Bib, Hearts of Palm, Orange segments
Red Onion, Cherry Tomato
Citrus Dressing
Iceberg Wedge, Fresh Bacon, Chopped Tomato
Served with Homemade Blue Cheese Dressing
Mescaline Greens, Endive, Dried Cranberries,
Toasted Pumpkin Seeds, Shaved Manchego
Seasoned & Tossed with Simple Olive Oil & Lemon Juice
Mescaline greens, Radicchio, Fresh sliced Strawberries,
Sun dried Cranberries, Grape Tomatoes
Toasted Pine Nuts, Bermuda onion, Goat Cheese,
Seasoned & tossed in Olive oil & Lemon juice
Dessert
Crème Brule
Chocolate Mousse with Crème Chantilly
Lemon Ricotta with Fresh Medley Berry Compote
Served with a cookie
Seasonal Berries & Whipped Cream
Chocolate Soufflé with Crème Anglais
All dinner orders must be the same for the chef to cook and serve in a timely manner so everyone gets to enjoy the meal together.
