chefwes.com

Wesley Dier - Private Chef Hudson Valley's premier upscale catering & private chef service 845.389.8168 chefwes@earthlink.net

Menu #1

 SECTION - 1

a) SOY MOLASSES GLAZED PORK BELLY

& WATERMELON SKEWERS

with fresh mint 

b) JAPANESE HAMACHI TARTARE

with avocado "mousse" & toasted sesame mayo 

c) SEARED TUNA TATAKI

with wasabi aioli, pickled ginger & soy gelee

 

 SECTION – 2

a) BAY SCALLOP STUFFED MINI RED SKIN POTATO

with basil pesto mayo

b) ANTIPASTO PROFITEROLES

with prosciutto, mini mozzarella,

olive tapenade & sundried tomatoes

 

SECTION – 3

a) CLEAR GAZPACHO "SHOTS"

with baby cucumber parisienne

b) ESPRESSO CUPS

of

AROMATIC MUSSEL SOUP

with lemon grass & saffron

 

 

 

SECTION – 4

a) CRABCAKE WONTON "CONES"

with chipotle aioli

b) VEGETABLE SUSHI TEMPURA ROLL

with ponzu dipping sauce

 

 

 

 

SECTION – 5

a) HOUSE CURED SALMON & CAVIAR PIZZA

with mustard crème fraiche & pickled onions

b) CURRIED LAMB "SLIDERS"

with roasted tomatoes & yogurt – dill sauce

c) THAI PEANUT NOODLES

with soy braised mini meatballs

Menu #2

 SECTION – 1

  1. PARMESAN "LOLLIPOPS

  2.   VIRGINIA HAM – JALAPENO CORNBREAD MADELEINES

  3. with cheddar cheese 

 

 c) SMOKED GOUDA MAC-n-CHEESE MINI "MUFFINS"

scented with truffle oil

 

SECTION - 2

a) SOUTHERN STYLE OYSTERS ROCKEFELLER

with creamed collard greens, bread crumbs & crisp hamhock 

  1. DUCK CONFIT & FOIE GRAS WONTONS

    with Asian dipping sauce

c) CRISP MINI RISOTTO BALLS

with warm gorgonzola

 

 

SECTION - 3

  1. ASPARAGUS & ROASTED FENNEL "SHOTS"

    with fresh chive

 

 b) ESPRESSO CUPS

of

SILKY LOBSTER BISQUE

with beer battered shrimp

 

 

SECTION - 4

a) WILD SALMON SPRING ROLLS

with sweet & sour dipping sauce

b) SEARED SEA SCALLOP & ENDIVE CUP

with citrus marmalade

 

 

SECTION - 5 

  1. WILTED RADICCHIO & CARAMELIZED ONION PIZZA

    with crumbled goat cheese

b) YELLOWFIN TUNA "SLIDERS"

with wasabi mayo & fresh cucumber 

c) VIETNAMESE CELLOPHANE NOODLES

with hoisin glazed pork tenderloin

Menu #3

SECTION – 1

  1. CRISP PHYLLO STRAWS

    with parmesan cheese

  2. ASIAN PRAWN "LOLLIPOPS"  

    with pickled cucumber

     

     

c) CHICKEN LIVER MOUSSE ENDIVE "CUP"

with onion relish & fig jam 

 

 

SECTION – 2

  1. FRIED OYSTERS

    with lemon – caper remoulade

     

b) MULTI LAYERED PROVENCAL OMELETTE

with tapenade, roasted pepper & basil

 

 

SECTION – 3

  1. CHILLED CANATLOUPE "SHOTS" with jalapeno oil

  2. ESPRESSO CUPS

    of EARTHY MUSHROOM PUREE with white truffle oil  

     

     

     

 SECTION – 4

  1. FRESH KING CRAB SPRINGROLLS

    with clear Vietnamese dip

     

 

b) SEARED LAMB CROSTINI

with blue cheese potato fondue

 

 

SECTION – 5 

  1. CRISPY MINI RAVIOLI

    with puttanesca dipping sauce

b) GRASSFED BEEF SLIDERS

with B.L.T. garnish

c) BBQ PULLED PORK TOSTADA

with cilantro sour cream

Menu #4

 SECTION – 1

a) DEVILED QUAIL EGGS

with smoked paprika

 

 

b) PARMESAN THIMBLES

filled with goat cheese mousse

& fresh chives

 

c) MEXICAN CHORIZO FRITATTA

with local cheddar & homefry brunois

 

d) CRAB "WALDORF" MELBA ROUNDS

with black walnuts & Hudson Valley apples

 

 

 

SECTION – 2  

a) RAW OYSTERS on the ½ SHELL

with pink peppercorn - sherry vinegar mignonette 

b) CHILLED MUSSELS

with curry aioli 

c) CAVIAR & CHERRY TOMATO "TORNADOS"

with lemon – black pepper cream cheese

 

 

 

 

SECTION – 3

a) "MISO" BROTH SHOTS

with shiitake tempura

 

 

 

b) ESPRESSO CUPS

of

THAI COCONUT SOUP

with galanga & kaffir lime leaf

 

 

 

SECTION – 4

a) STEAMED PORK DUMPLINGS

with tamari soy " paint"

b) SQUID SATAY SKEWERS

with Asian peanut dipping sauce

 

 

SECTION – 5

a) MU SHU DUCK

with steamed pancakes, hoisin & cucumber

 

 

 

 

b) CLASSIC MARGARITA PIZZA

with pesto brushed prosciutto