Personal Chef Philip
Asheville, NC, United States
A supper for approximately 10-12 guests (some with dietary restrictions). Choice of options for a 3 courses dinner and experience, where the only obligations are laughter, love, and great food!
Appetizer 
heirloom tomato salad. Hot pepper jam. Sea salt aioli.
Chopped kale, roasted macadamia nuts, dried-tart cherries, red quinoa. Vegan friendly. All fresh ingredients.
Jumbo Diver Scallops, Parmesan Risotto, Braised Pork Belly, Herb Pan Jus
Maryland Blue Crab, Chili Remoulade, Little Gems
Hand Tucked Ravioli, Roasted Bell Pepper Romesco Sauce, Snowed Chèvre, Micro Basil
Charred Spanish Octopus, White Bean Purée, Cherry Peppers, Hearts of Palm, Chimichurri Drizzle
Shaved Brussel Sprouts, Heirloom Cherry Tomatoes, Bowl Tossed in a Whipped Caesar Dressing, shaved Asiago & Cracked Black Pepper
Fresh #1 Yellowfin prepared two ways: sake-soy tartare, cucumber, avocado, cucumber, and crispy sweet potato chips--spice seared with a wasabi mayo & sriracha
Fresh Yellowfin #1, lightly blackened, bowl tossed shaved brussel sprouts, haricot vert, blistered cherry tomatoes, blanched potato, fresh cucumber tossed with a cool wasabi mayonette
Main Course 
Smoked South Texas Antelope, Sweet Corn Succotash, Yukon Gold Mash, & Southwest BBQ
Boursin Cheese Stuffed 8oz Filet, Bourbon Mushrooms, White Truffle Mash, Fresh Asparagus
House Made Pasta, Roasted Eggplant, Fine Herbs, Roasted Garlic Olive Oil
Chef-rolled and tucked fresh Lobster Tortellini. Brown butter beurre blanc, baby kale, NC harvested mushrooms.
Fig-merlot balsamic glaze. Charred Brussels & Sage Butter Fingerlings
Smoked Thick-Cut Pork Chop, Truffled Polenta, Currant Demi Glacé, Over-Easy Egg, Crispy Brussel Leaves
Dessert 
Raspberry Cheesecake, chocolate cookie crust, fresh berries, hand-whipped creme
Three layered chocolate mousse, peanut butter crumble, warm dark chocolate