(Choose an appetizer or Soup)

Soup

• Carrot Ginger Soup – chilled or warm
• Chilled Cucumber Dill Soup
• Chilled Midori Cantaloupe Soup
• Chilled Strawberry Soup
• Tomato Fennel Soup – warm

Appetizer

• Homemade Crab cakes (2) sautéed & nestled on Spring Greens tossed in Lemon Juice & Olive oil
• Chilled Jumbo Shrimp (3) served with homemade Cocktail sauce
• Fresh Seasonal Fig wrapped in Prosciutto with Saga Bleu, drizzled with Balsamic syrup, served warm
• Mussels Marinara sautéed with garlic, white wine & oil finished with a Marinara Sauce
• Vegetable Spring Roll served with Tamari Soy sauce
• Penne Pasta with Lemon Cream & Prosciutto

Salads (Select One)

• Seared Chatham Sea Scallops, Haricot Verts, Mesclun greens drizzled with warm Walnut vinaigrette
• Caesar Salad with Parmigiano-Reggiano Served with homemade Anchovy Dressing
• Baby Spinach tossed with warm Lemon-Bacon dressing, garnished with Saga Bleu & toasted glazed Walnuts
• Spring Greens, Native tomatoes, Scallions, Cucumber – tossed with Lemon Juice & Olive Oil

Main Entrée (Select One)

• Baked Parmesan Crusted Breast of Chicken, medley of seasonal vegetables, Red Bliss Baked Potato Boat filled with Goat cheese, Pine Nuts, Sun Dried Tomatoes, & Kalamata Olive
• Sautéed Chatham Sea Scallops & Jumbo Shrimp, Plum tomatoes, fresh Basil, Garlic & Pesto, tossed with Linguine
• Herb-Mustard Crusted Rack of Lamb with Plum Tomatoes & Bacon flavored au jus, Served with Mushrooms, Carrots, Onions, Roasted Garlic mashed potatoes
• Grilled Swordfish Kabob or Baked Scrod, Broiled Asparagus Tips, Turmeric Rice Pilaf

**Baked Stuffed Lobster, turmeric rice pilaf, seasonal fresh vegetable of choice

Dessert

• Maple Crème Brulee
• Burgundy Poached pear with Raspberry Sherbet
• Seasonal Fruit Tartlet with Crème de noisette
• Chocolate Mousse with Crème Chantilly
• Citrus Curd Served with fresh Seasonal Berries & Whipped Cream***Chocolate Soufflé Drizzled with Hazelnut or Orange Crème Anglaise

** Baked Stuffed Lobsters preparation limit to six guests because of home oven size limitation

All herbs are fresh and organically grown in our own backyard

***Convection Oven Only, Please

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

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. 

Bourbon Peppercorn or Teriyaki Steak tips, Onion & Tomato Kebobs

Grilled Stuffed Portobello with Fontina & Tomato

Grilled Flank/Skirt Steak with Chimichurra Sauce
OR
Caramelized Spicy Southwestern Flank Steak

Grilled Seafood: Swordfish, Tuna, Striped Bass or Blue with Pineapple Salsa

Barbecued Red Shrimp Kebobs

Honey-Orange Chicken, Vidalia Onion and Fennel Kabobs

Italian Thinly Sliced Chicken Breast

Medley of 50/50:   Hamburgers & Hot Dogs
Accompanied with Condiment Tray

Baby Back Ribs smothered in Sweet & savory sauce

Our famous Rib Rub Pork Tenderloin-Bar-B-Q Sauce
or Blood Orange Balsamic Glaze

SIDES

Granny Smith Apple Slaw OR Traditional Cole Slaw OR Asian Slaw

Mom’s Baked Beans

Traditional Potato Salad (with or without eggs)

Black Beans, Chick Peas, Kernel Corn, Bermuda onion,
Tomato, Couscous, Cilantro
Chef’s Homemade Cilantro Vinaigrette

Macarconi & Cheese Soufflé

Spaghetti Squash Salad
Cranberries, Toasted Almonds, Carrots
Chef’s Home made Lemon Vinaigrette

Veggie Platter
Grilled Asparagus, Grilled Eggplant, Zucchini,
Yellow Squash, Red & Yellow Bell Peppers, Mushrooms
Drizzled with Ginger Balsamic Glaze

Seasonal Cape Corn on Cob

Baby Greens,  Arugula, Shaved Manchego, Sun-Dried Cranberries,
Toasted Pumpkin Seeds, Sliced Pears
Chef’s Homemade Honey-Mustard Vinaigrette

Spring Greens, Sliced Strawberries, Seedless Cucumbers,
Sun-Dried Cranberries, Cherry Tomatoes
Toasted Pine Nuts, Goat Cheese
Chef’s Homemade Lemon vinaigrette

Spring Greens, Grapefruit & Orange Segments, Toasted Fennel Seeds,
Fresh Chopped Mint, Fresh Chopped Basil
Chef’s Homemade Orange Zest Vinaigrette

Baby Spring Greens, Fresh Fig (seasonal), Pancetta, Toasted Walnuts, Goat Cheese
Chef’s Homemade Balsamic Fig Vinaigrette

Buffet-Style OR Plated Service
1 1/4 lb. Chatham Lobsters
Served with Drawn Butter

Kevin’s Chatham Clam Chowder

Southwestern Rub Flank Steak or Teriyaki Chicken
Substituted for non-lobster eaters

Chatham-Raked Steamers
Italian Sweet Sausage

Fresh Local Corn on Cob – seasonal only!

Red Bliss Potato or Cole Slaw

Fresh Watermelon/Fresh Fruit Platter

We provide:  EVERYTHING!

You provide your drinks & we provide the rest!

Click here to view the embedded video.

Fiesta Pig Roast

Min. 30+ Guest

New England Farm Raised Pig

$260 for cost of just pig plus $20PP for menu
Sorry Pig cannot be bought alone.

Roasted on our Grand Holstein Rotisserie in your backyard

Sweet Baby Ray Bar-B-Q Sauce
Mild Sweet & Sour Sauce
Freshly-made Pineapple Salsa

Grilled Jerk Chicken Wings

Jamaican Jerk Rice & Beans
or Baked Beans

Traditional Cole Slaw

Grilled Vegetables or Corn in Season

Crusty Sandwich Rolls

Fresh Watermelon/seasonal Fruit Platter

Your Fiesta Pig Roast includes:

Holstein Grill & Propane
Pig Carving Table
Serving platters
Disposable plates, napkins, eating utensils,
On-site trash removal

Your New England farmer requires 14 days notice to supply any pig – large or small 

50% DEPOSIT AT TIME OF BOOKING
REMAINDER DUE AT FINAL INVOICE

20% Gratuity Payable by cash, check
Payable to:
CAPE COD CHEF ON CALL
PO Box 1108, West Chatham MA. 02669