Private Dinner Party – Chef Cidney's Culinary Services

Private Chef Dinner Party

About Private Chef Dinner Party

Multi-course, farm-to-table meals prepared in the comfort of your home. Ideal for intimate gatherings, celebrations, micro-weddings, and wellness evenings.

Course Dinner Menu Options

Option 1 – Southern Soul Meets Island Style

Grilled Mango Caesar – charred romaine, pickled red onions, parmesan tuile, miso Caesar

Cajun Blackened Catch – coconut dirty rice, grilled artichoke, passionfruit beurre blanc

Japanese Sweet Potato Creme Brulee – ʻulu crust, candied pecans,

Option 2 – Comfort & Class

Roasted Beet & Citrus Salad – arugula, macadamia nut feta, balsamic drizzle

Short Rib au Poivre – creamed collards, whipped sweet plantain mash

Chocolate Bread Pudding – vanilla anglaise, fresh berries

Course Dinner Menu Options

Option 1 – Bahamian Heat Meets French Technique

Amuse:

Fried Fish Fritter with Calypso Aioli

Appetizer:

Charred Octopus and chorizo butter– lemongrass, green oil

Salad:

Jerk Roasted Pineapple Salad – herbs, lime vinaigrette

Main:

Rum-Braised Oxtail – turmeric rice, stewed beans, pickled chow chow

Dessert:

Banana Brûlée Bread and Banana “milkshot” – macadamia crust, coconut whipped cream

Option 2 – Garden to Table

Amuse:

Strawberry and Tomato Gazpacho

Appetizer:

Ulu Gnocchi – roasted garlic brown butter, crispy sage

Salad:

Kahuku Corn Elote Salad - Corn puree, feta, cilantro oil, grilled lime, pickled onion

Main:

Island Vegetable Paella – saffron rice, seasonal local veg

Dessert:

Lilikoi Olive Oil Cake – vanilla bean cream, micro basil

Course Chef’s Tasting Menu

From the Islands to the Bayou

Amuse:

Spiced ʻUlu Crisp with Avocado Mousse

Course 1:

Smoked Marlin Ceviche – leche de tigre, charred corn purée

Course 2:

Truffled Crawfish Macaroni Bite – micro greens

Course 3:

Sous Vide Duck Breast, crispy skin tuile, whipped potato

Course 4:

Jerk Lamb Lollipop – mango chutney

Course 5:

Grilled Breadfruit Poke – miso vinaigrette, pickled shallots

Dessert:

Chocolate Rum Mousse – brûléed banana, sea salt tuile

Private Chef Dinner Party

About Private Chef Dinner Party

Course Dinner Menu Options

Option 1 – Southern Soul Meets Island Style

Grilled Mango Caesar – charred romaine, pickled red onions, parmesan tuile, miso Caesar

Cajun Blackened Catch – coconut dirty rice, grilled artichoke, passionfruit beurre blanc

Japanese Sweet Potato Creme Brulee – ʻulu crust, candied pecans,

Option 2 – Comfort & Class

Roasted Beet & Citrus Salad – arugula, macadamia nut feta, balsamic drizzle

Short Rib au Poivre – creamed collards, whipped sweet plantain mash

Chocolate Bread Pudding – vanilla anglaise, fresh berries

Course Dinner Menu Options

Option 1 – Bahamian Heat Meets French Technique

Amuse:

Fried Fish Fritter with Calypso Aioli

Appetizer:

Charred Octopus and chorizo butter– lemongrass, green oil

Salad:

Jerk Roasted Pineapple Salad – herbs, lime vinaigrette

Main:

Rum-Braised Oxtail – turmeric rice, stewed beans, pickled chow chow

Dessert:

Banana Brûlée Bread and Banana “milkshot” – macadamia crust, coconut whipped cream

Option 2 – Garden to Table

Amuse:

Strawberry and Tomato Gazpacho

Appetizer:

Ulu Gnocchi – roasted garlic brown butter, crispy sage

Salad:

Kahuku Corn Elote Salad - Corn puree, feta, cilantro oil, grilled lime, pickled onion

Main:

Island Vegetable Paella – saffron rice, seasonal local veg

Dessert:

Lilikoi Olive Oil Cake – vanilla bean cream, micro basil

Course Chef’s Tasting Menu

From the Islands to the Bayou

Amuse:

Spiced ʻUlu Crisp with Avocado Mousse

Course 1:

Smoked Marlin Ceviche – leche de tigre, charred corn purée

Course 2:

Truffled Crawfish Macaroni Bite – micro greens

Course 3:

Sous Vide Duck Breast, crispy skin tuile, whipped potato

Course 4:

Jerk Lamb Lollipop – mango chutney

Course 5:

Grilled Breadfruit Poke – miso vinaigrette, pickled shallots

Dessert:

Chocolate Rum Mousse – brûléed banana, sea salt tuile

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