Personal Chef Ryan
Finksburg, MD, United States
Beef and pork cuts make up the dishes in this menu ask about specialitys that change depending on season and supply
Amuse Bouche 
Decorative table items such as apples cut into swans or turtles, flowers cut from Strawberry's cucumbers pretty much anything apon request
Appetizer 
Roasted creamy brussel sprouts with bacon and blue cheese
A beautifully decorative platter of different specialty cheeses and meats for pairing as well as various fruits, berries, nuts, and bread
Classic ceasar salad romaine lettuce cherry tomatoes Parmesan cheese croutons ceasar dressing made from scratch original (Tijuana) recipe add on chicken or shrimp available +6$
Organic salad made of locally farmed fresh mix greens,mandarin oranges, gsmith apples,heirloom toms, with a crusted grilled free range chicken breast dressed w choice of champagne Vin or duck soy vin
Main Course 
9 oz Kobe beef patty to ur temp smoked cheddar bacon egg ur way butterleaf heirloom tomatoes red onion avocado chipotle BBQ aioli on brioche bun
16-19 oz bone in rib eye steak cut from grass fed free range Angus beef served with French fries and sauteed crimini mushrooms
A 6 oz braised short rib on top of a bed of bacon asiago risotto glazed with demi topped with a sunny side up egg garnished with scallions
Dessert 
Mango panna cotta with diced mango, blackberries, mango curd and raspberry coulis, mint, coconut chip