I am so excited to present this wonderful fall menu with Cuisine Alive! Cuisine Alive is simply a personal chef service that is part of Optimal Living.

The fall menu options are prepared with the highest quality organic ingredients. The menu items are designed for efficiency and can be utilized for days when the family is on the run.  This menu can be prepared according to your wishes. It would be a great benefit to have information about what the family enjoys for dinner in order to help me be as flexible as possible.

The fall menu can range from meats to vegetarian options. All of these items can be altered to suit your preferences. I have been formally trained in French and Italian cuisine with a vast array of professional experience with Mediterranean, Chinese and Middle Eastern cuisine.

Optimal Living 2011 Fall and 2012 Winter Menus

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Appetizers:

Petite Sliders- Cuban Skirt Steak and Tamari Marinated Portobello Mushrooms on Mini-Pretzel w/ Chipotle Aioli, Caramelized Onion, Roma and Havarti Cheese

Mexican Seviche- Sea Scallops, Triple Citrus, Brunoise of Red Bell Pepper, Scallion, Ginger and Serrano Chili served w/ Tortilla Chips and Fresh Avocado

Sonoma Chicken Salad w/ Organic Red Grapes, Dates and Pecan Pieces on Mini- Sour Dough

Baked Mushrooms Stuffed with Sicilian Capanata

Roasted Pepper, Shrimp and Scallop Quesadilla’s w/ Lime Aioli and Chopped Radish

Crudités of Triple Whipped Brie, Prosciutto and Sliced Pear

Smoked Salmon w/ Wolfgang’s Dill Cream on Toasted Brioche

Tuttaposto Chicken Liver Pate w/ Roasted Pepper on Crispy Rosemary Canapé’s

Ensalada:

Fall Italian Salad- Fennel, Arugula, Radish and Parmigiano Reggiano w/ Pancetta and Lemon

Dungeness Crab- Baby Bok Choy, Carrot and Red Onion w/ Zesty Remoulade

Ruby’s “Cobb” w/ Diced Tomato, Zucchini, Avocado, Prosciutto Crisps and Green Goddess

Baby Spinach w/ Stilton, Caramelized Pecans and Seasonal Apples

Fish Entrée:

Seared Halibut- Orange Mint Salsa Verde and Confetti Pasta

Pan Roasted Tilapia- Marinated Tomato Salad w/ Shallots, Garlic, EVO and Yukon Gold Puree

Smoky Maple Mustard Salmon- Bacon Buerre Blanc and Sweet Potato Pudding

Roasted Red Snapper- Pernod Fennel Nage w/ Chive Duchess Potatoes and an Herb Salad

Tony’s Lobster Spaghetti- Tomato, Shallot, Lemon and Shrimp Broth

Meat Entrée:

Seared Beef Tenderloin- Harthill Farm Cab Sauce w/ a Fingerling, Mushroom and Piquillo Pepper Hash

Filet Mignon Medallions w/ Cherry Demi-Glace, Rosemary Polenta, Glazed Baby Vegetables and Croissant “Wings”

Roasted Chicken Breasts w/ Porcini Mushroom Sauce and Autumnal Root Vegetables

Chicken Stuffed w/ Spinach, Pine Nut and Feta Served w/ “Pearl” Pasta and a Neapolitan Sauce

Dave’s Cheesecake Dessert Selections:

Roasted Pear Cheesecake- Black Hawaiian Sea Salt, Cashew Crust and an Acai Guarana Sauce

Chocolate Rum Cheesecake- Cashew Nut Crust w/ Toasted Coconut Meringue

DavE’s Classic Cheesecake- Almond Nut Crust w/ Sprecher Root Beer Infused Apple Compote

Kieffer Lime Cheesecake- Macadamia Nut Crust w/ Cardamom Peach Sauce

Balsamic Blueberry Cheesecake- w/ Brown Rice Syrup Crème and Singapore Cinnamon

Peppermint Cheesecake- w/ a Chocolate Crust and a Vanilla Meringue

Chef Karl’s Chocolate Delight- w/ a Hazelnut Crust and Orange Essence

Athenian Fig Cheesecake- Walnut Crust and a Lavender Honey Drizzle