Private Chef Jose

BREAKFAST *

Typical Costa Rican: ——————-

– Seasonal fruits plate
– Eggs any style
– Gallo pinto
– Sour cream
– Fried-cheese
– Plantain gratin
– Breakfast sausage
– Bacon
– Juice and coffee
– Fresh bread

* American Breakfast: ———————-

– Season fruits
– 2 natural juices
– French toast
– Eggs any style
– Maple syrup
– Bacon
– Pancakes
– Milk
– Yogurt
– Three types of cereal

* Deluxe Breakfast: ——————

– 2 types-natural juices
– Season fruits
– 3 Types of cereal
– Omelets with ham, cheese and chives
– Crispy-bacon
– Hash-brown potatoes
– Gallo pinto
– Tico-fried cheese
– Baked breads sweet or salty

BRUNCH MENU ———————–

– Skewers with Fruits of the season and Chocolate toppings
– Baguette, Croissant (sweet and salty), bread, toast, sandwiches
– Cheese Plate (4 types)
– Sausages (5 Types)
– Jam (3 Types)
– Cereals (3 Types)
– Gallo Pinto
– Eggs any style
– Dessert Sweetness In Dreams (Pancake, Grilled Bananas and Vanilla Ice Cream)
– Coffee & Tea
– Milk
– Yogurt
– Natural Juices.
– Strawberry Mimosas (with Cider)
– Bloody Mary

MENU 1

APPETIZER
– Guacamole & chips
– Cheese tacos with green sauce
– Garlic clams

MAIN COURSE
– Green salad with feta cheese dressing, garlic, basil, olive oil, salt and pepper
– Sorted veggies
– Grilled Tenderloin
– Snook a la vasca

DESSERT
– Apple flambé with ice cream



MENU 2 (TYPICAL COSTA RICAN):

APPETIZER
– Em panadas
– Enyucados
– Pico de gallo

-MAIN COURSE
– Salad with carrot, cucumber, avocado, hearts of palm (marinade)
– Beef in sauce (slow cooking)
– Chicken breast in tomato sauce and basil
– White rice
– Refried beans
– Plantain with Cheese Gratin

DESSERT
– Special rice pudding



MENU 3 (BBQ):

APPETIZER
– Pita pizza with spinach
– Veggie skewers
– Pico de gallo

MAIN COURSE
– 3 different salads
– Pickled jalapenos
– Homemade mayonnaise and cucumber dressing.
– Local sausage marinated in lemon
– Burgers
– Tacos (fish, meat, chicken)
– Hot dogs

DESSERT:
– Apple pie

MENU 4

APPETIZER
– Stuffed bell pepper
– Jumbo shrimp cocktail
– Tuna Poki (Hawaiian style)

MAIN COURSE
– Tropical salad with strawberry or mango dressing
– Basmati rice or mashed potato gratin
– Cherry tomatoes with baked veggies
– Chicken curry (slow cooker)
– Breaded Fish filet with horseradish sauce and garlic.

DESSERT
-Pear gratin in puff pastry basket with vanilla ice cream

MENU 5 (SEAFOOD FEST):

APPETIZER
– Fish Ceviche
– Garlic Clams
– Guacamole & Chips

MAIN COURSE
– Rice pilaf
– Mediterranean salad
– Mini vegetable with garlic
– Grilled Lobster with chipotle pepper sauce
– Mahi mahi with shrimp sauce

DESSERT
– Fruit compote over ice cream

MENU 6:

APPETIZER
– Aztec Chicken Soup (Mexican)
– Steak-kabobs
– Assorted cheeses

MAIN COURSE
– Three-lettuce-salad and mint yogurt dressing
– Garlic Vegetables
– Mashed potatoes with cheese filling
– Grilled Filet mignon with tamarind sauce.
– Chicken a l’orange

DESSERT
– Brownie with vanilla ice cream.

MENU 7

APPETIZER
– Devil chicken wings
– Fish Fingers with Tartar Sauce
– Sweet black beans and jalapeno chips

MAIN COURSE
– Three lettuce salad.
– Mini-potatoes sautéed with spices and cheese
– Pasta with mini veggies
– Chicken breast au gratin (breaded with coconut with apple and orange dressing)
– Rib eye

DESSERT:
– Coconut pie

MENU 8

APPETIZER
– Veggies julienne with a delicious ranch dressing
– Onion rings with horseradish sauce
– Breaded chicken fingers

MAIN COURSE
– Carrot, cucumber, hearts of palm, avocado salad marinated
– Combine mashed potatoes and sweet potato gratin
– Baby ribs sweet teriyaki and sesame seeds
– BBQ chicken breast

DESSERT
Vanilla Crème Brulee

MENU 9 (ITALIAN):

APPETIZER
– Ciabatta fresh mozzarella cheese, tomato, basil and olive oil dressing and garlic.
– Cannelloni filled with melted cheese.

MAIN COURSE
– Salad with feta cheese dressing
– Lasagna (meat, chicken, vegetables or 3 cheeses)
– Garlic Bread
– Linguini with garlic butter

DESSERT
– Cheese Cake