Personal Chef Alan
San Diego, CA, United States
For when you absolutely, positively, have to have the very best! 7 full courses offer a wide variety of flavors and dishes sure to delight and satisfy.
Amuse Bouche 
Carne Asada, homemade pico de gallo, and avocado; served in a corn tortilla.
Appetizer 
A larger client advised variety of cheese and charcuterie, paired with Witt's Pickles and various condiments.
Seared Diver scallops with saffron buerre blanc; served with roasted baby asparagus.
Main Course 
Roasted heritage pork tenderloin, Granny Smith apple and Bourbon jus; served with garlic mashed red potatoes, and sauteed green beans with bacon.
Wild caught Pacific salmon with roasted apple chip, herb butter glaze, and dill cream sauce; served with lentils and farmer's market radish.
Filet Mignon crusted with crushed peppercorns, and brandy cream sauce; served with sauteed green beans and Pommes Anna.
Dessert 
Homemade Cheesecake with bacon and maple syrup; served with candied bacon crumbles.