Browse through our seasonal menu suggestions!
Navarro Private Chef Services is happy to customize your menu for your special occasion dinner meal preparation services. Here are a few ideas that Chef Adam would suggest to showcase our favorites. Additional courses can be added.
Vegetarian, vegan and gluten free options available.
*Please be aware that consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness*
Spring Hors d’Oeuvres
English Pea & Ricotta Crostini
Smoked Salmon & Dill Crème Fraîche on Cucumber
Prosciutto-Wrapped Melon
Spring Vegetable Rice Paper Rolls with Herb Dipping Sauce
Mini Crab Cakes with Lemon Aioli
Seared Scallop Skewers with Pea Purée
Goat Cheese & Chive Stuffed Endive
Summer Hors d’Oeuvres
Heirloom Tomato Bruschetta
Watermelon with Feta & Mint
Grilled Shrimp Skewers with Chimichurri
Ahi Tuna Tartare on Wonton Crisp
Chilled Gazpacho Shooters
Mini Lobster Rolls
Grilled Peach & Prosciutto Crostini
Grilled Vegetable Skewers with Romesco
Mini Caprese SkewersZucchini Fritters with Lemon Yogurt
Fall Hors d’Oeuvres
Roasted Butternut Squash & Sage Crostini
Mini Wild Mushroom & Gruyère Tarts
Warm Brie & Apple Chutney Tartlets
Duck Confit on Brioche with Fig Jam
Roasted Beet & Goat Cheese Phyllo Cups
Prosciutto-Wrapped Figs with Balsamic
Spiced Pumpkin Soup Shooters
Braised Short Rib Sliders
Mini Potato Pancakes with Crème Fraîche & Chives
Cider-Glazed Pork Belly Bites.
Winter Hors d’Oeuvres
French Onion Soup Shooters with Gruyère Toast
Truffled Mushroom Arancini
Seared Scallop on Parsnip Purée Spoon
Chestnut Soup Shooters with Crispy Prosciutto
Foie Gras Torchon on Brioche
Warm Goat Cheese & Caramelized Onion Tartlets
Mini Lamb Kofta Skewers with Yogurt Sauce
Fig & Blue Cheese Phyllo Purses
Lobster Mac & Cheese Bites
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SPRING MENU
To Begin (Appetizers / Soups)
English Pea Soup with Mint
Asparagus & Parmesan Tart
Seared Scallops with Lemon Beurre Blanc
Chilled Cucumber & Dill Soup
Radish & Butter Crostini
Carrot-Ginger Soup
Smoked Salmon & Crème Fraîche Blini
Spring Onion & Gruyère Galette
Prosciutto-Wrapped Melon
Fresh & Seasonal (Salads / Pastas)
Baby Arugula Salad with Strawberries & Goat Cheese
Farro & Asparagus Salad with Lemon Vinaigrette
Spinach & Ricotta Gnudi with Sage Brown Butter
Spring Pappardelle with Peas & Parmesan
Roasted Beet Salad with Pistachios & Citrus
Warm Potato & Herb Salad
Gnocchi with Spring Vegetables
Couscous Salad with Fresh Herbs
Arugula & Shaved Fennel Salad
The Main Event (Entrées with Protein)
Herb-Crusted Rack of Lamb with Fava Beans
Seared Halibut with Morel Mushrooms
Roasted Chicken with Green Garlic
Grilled Salmon with Pea Puree
Pan-Roasted Duck Breast with Rhubarb
Lemon-Thyme Chicken with Asparagus
Grilled Pork Tenderloin with Mustard & Herbs
Seared Scallops with Spring Vegetables
Grilled Shrimp with Salsa Verde
Lamb Chops with Mint Gremolata
Sweet Endings (Desserts)
Lemon Olive Oil Cake
Strawberry Shortcake
Rhubarb Crumble with Vanilla Ice Cream
Panna Cotta with Spring Berries
Elderflower & Lemon Tart
Pistachio Cake with Rosewater Cream
Honey Yogurt Panna Cotta
Carrot Cake with Cream Cheese Frosting
Ricotta Cheesecake with Berries
Meyer Lemon Tart
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SUMMER MENU
To Begin (Appetizers / Soups)
Gazpacho
Heirloom Tomato & Burrata
Grilled Peach & Prosciutto Skewers
Chilled Corn Soup
Crab Cakes with Lemon Aioli
Tuna Tartare with Avocado
Grilled Zucchini Ribbons
Cantaloupe Soup with Mint
Watermelon & Feta Skewers
Grilled Shrimp with Romesco
Fresh & Seasonal (Salads / Pastas)
Grilled Vegetable Panzanella
Caprese Salad with Aged Balsamic
Summer Pasta with Basil Pesto
Couscous with Grilled Vegetables
Chilled Soba Noodle Salad
Grilled Corn & Avocado Salad
Orzo Salad with Feta & Dill
Grilled Peach & Arugula Salad
Tomato & Watermelon Salad
Lemon Ricotta Ravioli
The Main Event (Entrées with Protein)
Grilled Ribeye with Chimichurri
Pan-Seared Sea Bass with Tomato Relish
Grilled Swordfish with Corn Salsa
Chicken Under a Brick with Summer Herbs
BBQ Glazed Salmon with Grilled Peaches
Grilled Pork Chops with Peach Chutney
Lobster Tail with Garlic Butter
Grilled Chicken with Panzanella
Miso-Glazed Black Cod
Duck Breast with Cherry Sauce
Sweet Endings (Desserts)
Peach Cobbler
Blueberry Galette
Lemon Tart with Berries
Coconut Panna Cotta
Key Lime Pie
Summer Berry Pavlova
Grilled Pineapple with Rum Caramel
Affogato
Basil-Lemon Sorbet
Chocolate Zucchini Cake
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FALL MENU
To Begin (Appetizers / Soups)
Roasted Butternut Squash Soup
Wild Mushroom Tart
Warm Apple & Brie Crostini
Chestnut Soup
Roasted Cauliflower Soup
Duck Confit Croquettes
Caramelized Onion & Goat Cheese Tart
Smoked Trout Dip
Brussels Sprouts with Pancetta
Gruyère & Leek Soufflé
Fresh & Seasonal (Salads / Pastas)
Roasted Beet & Goat Cheese Salad
Kale & Apple Salad with Maple Vinaigrette
Pumpkin Ravioli with Sage Butter
Farro Salad with Roasted Squash
Spinach & Quinoa Salad
Warm Lentil Salad with Bacon & Herbs
Roasted Root Vegetable Salad
Butternut Squash & Pomegranate Salad
Caramelized Pear & Walnut Salad
Cavatelli with Mushrooms & Thyme
The Main Event (Entrées with Protein)
Roasted Duck Breast with Fig Jus
Braised Short Ribs
Pan-Roasted Chicken with Wild Mushrooms
Grilled Pork Chops with Apple Compote
Pan-Seared Scallops with Butternut Squash
Herb-Rubbed Prime Rib
Roasted Venison with Blackberry Sauce
Pan-Fried Trout with Brown Butter
Grilled Quail with Sage & Pancetta
Braised Lamb Shank
Sweet Endings (Desserts)
Apple Galette
Pumpkin Cheesecake
Maple Pecan Tart
Spiced Poached Pears
Chestnut Mousse
Salted Caramel Pots de Crème
Brown Butter Apple Cake
Fig & Almond Tart
Chocolate & Hazelnut Torte
Pear & Almond Galette
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WINTER MENU
To Begin (Appetizers / Soups)
French Onion Soup
Roasted Parsnip Soup
Truffled Mushroom Soup
Foie Gras Torchon with Brioche
Oxtail Consommé
Lobster Bisque
Celery Root Soup
Baked Brie with Cranberry Chutney
Duck Liver Mousse
Roasted Garlic & Potato Soup
Fresh & Seasonal (Salads / Pastas)
Radicchio & Endive Salad with Walnuts
Warm Roasted Root Vegetable Salad
Gnocchi with Truffle Cream
Roasted Pear Salad with Blue Cheese
Pappardelle with Braised Lamb Ragu
Celery Root & Apple Salad
Risotto with Wild Mushrooms
Chicory & Citrus Salad
Roasted Cauliflower & Farro Salad
Spaghetti alla Carbonara
The Main Event (Entrées with Protein)
Braised Beef Short Ribs
Roasted Goose with Juniper
Filet Mignon with Bordelaise
Venison Loin with Red Wine Reduction
Seared Scallops with Parsnip Purée
Herb-Crusted Lamb Rack
Duck Confit with Lentils
Roasted Salmon with Citrus Glaze
Slow-Roasted Pork Belly
Pan-Roasted Chicken with Truffles
Sweet Endings (Desserts)
Dark Chocolate Tart
Sticky Toffee Pudding
Blood Orange Polenta Cake
Spiced Chocolate Pots de Crème
Apple & Cranberry Crisp
Chocolate Soufflé
Chestnut & Chocolate Mousse
Pear & Ginger Cake
Lemon Soufflé
Classic Tiramisu
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Butternut squash quinoa salad with apple cider vinaigrette dressing
Shrimp stir-fry with rice
Kale salad with creamy cilantro lime dressing
Lentil salad with tahini dressing
Chickpea salad with pesto dressing
Falafel with chicken or turkey
Taco salad
Broccoli salad with almond dressing
Greek style panzanella salad
Turkey meatballs with rice and vegetables
Radicchio, bean and feta salad
Chickpea pasta salad with grilled chicken
Black bean burger with chickpea pasta
Wheat berries, faro or barley salad
Tomato, avocado and artichoke salad
Wild salmon cooked with vegetables
Chicken quinoa tabbouleh
Shredded buffalo chicken wheat wraps
Branzino fish with lemon caper sauce, sweet potato and green veggies
Greek pita bowl
Lemon pepper chicken bowl
Balsamic chicken with tapenade