Personal Chef Christopher
Dallas, TX, United States
A nice steak dinner in the comfort of your own home. Start with jumbo lump crab cakes served with charred corn and fennel relish, and next course a salad of sweet melon, crispy pork belly, and fresh watercress. The main course, is sous vide beef tenderloin served with a root vegetable mash, brown butter baby carrots. The final treat is a chocolate mousse served with seasonal fruit.
Amuse Bouche 
Sweet melon served with crispy pork belly, toasted pistachios, watercress, and a tart cherry balsamic vinaigrette.
Appetizer 
Jumbo lump and claw meat crabcake served with a citrus corn sauce and smoked tomato sauce, with charred corn and fennel relish.
Main Course 
Beef tenderloin sous vide at 145 degrees, then pan-seared with butter and fresh herbs. They are served with mashed root vegetables with herbed-infused cream, brown butter baby baby-roasted carrots.
Dessert 
Lightly sweeten chocolate mousse with fresh seasonal fruit
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