In our increasingly busy world, it’s easy to forsake
the simpler things in life. Chez Vous is able to
offer the solution. Good food, quality
ingredients, and the opportunity to savor
a moment of your day are all things
that Chez Vous strives to provide.
The concept of a personal chef
may sound extravagant and
expensive. However, compared
to how valuable your time is, a
personal chef will only enhance
your life by saving you time.
Chez Vous will buy the groceries,
do the cooking, clean up when
finished, and fill your home with
enticing aromas. Hiring a personal
chef from Chez Vous will allow you
to eat healthier, while eating well, and
offering you a better way of life.
When working with Chez Vous, you know what exactly goes
into your meal, how its prepared, and that it is customized for
your palette alone. Whether it’s a regular weeknight dinner for the
family, stocking the freezer, or even a romantic dinner for two,
Chez Vous will provide you with fresh, custom-made meals.
We at Chez Vous hope to cater to your dietary needs and
gastronomic desires in a personal way.
Alexandra Day is a world traveler and a French-trained chef. Educated at Washington College, she received a B.A. in philosophy. Alexandra continued her education by attending the French Culinary Institute in New York City. Upon graduation from the FCI, she continued her education in life experiences and world travel. Among her favorite locations and cuisines are France, Mexico, Spain, India, Ireland, and New Zealand. Alexandra plans to broaden her knowledge base through continued travel and cultural exchanges. Alexandra believes that if one is too busy to eat well, then one is too busy to live well. Let Alexandra’s passion to enable better living by better eating be passed on to you! |
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Summer Menu 2010
Hors D’Oeuvres Feta Cheese Spread Radishes with Anchovy Butter Melon and Prosciutto with Balsamic and Mint Risotto Cakes with Mushrooms, Fontina, and Chives Appetizers / Vegetarian Crab Salad in Avocado Cups Avocado Salad with Grapefruit and Spinach Shaved Fennel and Arugula Salad Beet Carpaccio with Goat Cheese and Arugula Greek Salad with Orzo and Black Eyed Peas Linguini with Summer Succotash (Corn, Tomatoes, Lima Beans, Basil, Lemon) Summer Garden Tortellini Soba (Buckwheat Noodles) Noodles with Feta, Mint, and Peas Artichoke, Asparagus, and Mushroom Quinoa Risotto Quinoa Salad with Cucumber, Lentils, and Golden Beets Sobo Noodles with Shitakes and Cabbage Meat Entrees Grilled Mini Arepas (Mexican Corn Cake) with Braised Beef and Shredded Cotijo Lemon Parsley Chicken with Caramelized Onions and Zucchini “Tagliatelle” Pork Tenderloin with Peach Tomato Compote Grilled Indian Spiced Marinated Lamb with Leek and Tomato Quinoa Cumin Scented Beef with Indian Spiced Mushrooms Grilled Statler Chicken Breasts with Smoked Corn Salsa Pork Medallions with Piperade (bell peppers, onion, and fennel ragout) Roast Chicken with Lemon and Fennel with Roast Thyme Potatoes Beef and Broccoli with Orange Sesame Sauce, Brown Rice Spiced Grilled Pork Chops with Pineapple Salsa Peruvian Style Beef Kebobs with Onion and Zucchini Lamb Burgers stuffed with Feta, served with Tzakiki Fish Entrees Tuna Burgers with Black Olive Tapenade Cod Cakes with Lemon Caper Aioli Black Sea Bass with Moroccan Chili Sauce Grilled Fish with Orange-Fennel Salsa Bouillabaisse Spicy Lime Scallops with Cilantro Sauce and Asian Slaw Roast Shrimp with Carrot Curry Puree and Wilted Spinach Salmon Cakes with Lemon-Yogurt Sauce Swordfish Skewers with Tzakiki (mint yogurt sauce) over Spinach Feta Salad Zucchini Wrapped Salmon Filets with Oven Roasted Tomatoes Tuna Nisçoise with Black Olive Vinaigrette Grilled Scallops with Corn Tomato Salad Desserts Peach Shortcakes with Ginger-Lemon Cream Lemon Cheesecake with Fresh Berries Stone Fruit Tea Cake Root Beer Cake Plum Almond Tarts Nectarine Raspberry Tart with Crisp Oatmeal Topping Honey Corn Muffins |
