The mission of Big Chef, Little Kitchen is to produce great food, locally sourced and beautifully prepared
Example Summer Dinner Menu's
Seasonal, all about summer and brought to you
Appetizer Examples
Shrimp with Lime and Cilantro Dressing served on Avocado
Paired with a delicious Gruner Veitliner
Smoked Salmon Timbale Stuffed with Lobster Mousse
Regal elements of the sea combined in sumptuous glory
Wedge Salad with Grant Farm Smoked Bacon
A delicious classic served with a homemade Blue Cheese Dressing
Strawberry and Goat Cheese Salad
Served on a bed of Greens with a light White Wine Vinaigrette
Summer Gazpacho
A Cold Soup made with all things fresh from todays markets
Second Course Items
A diverse range of flavorful dishes which are all sourced locally
Salmon Poached
Served with a cucumber Relish on a bed of Jasmine Sake Rice
Spring Greens
Tossed with a lime Vinaigrette and Feta Cheese
Tomato and Red Onion Salad
Served with an Aged Balsamic Dressing
Pan Seared Halibut
Served on Puy Lentils
Endive and Crab Salad
Served with a creamy lime dressing
Veal Carpaccio with Gulf Shrimp
Thinly sliced and Cured Veal served with Gulf Tiger Shrimp marinaded in Lemon and Capers
Main Courses
Salmon Grilled
Served with Fennel and Orange Sauce
Lobster Served on Half Shell
Served with a Ponzu Yoghurt Dressing and Crostini of Sourdough
Chicken Supremes stuffed with Wild Mushrooms
Served with a Citrus Sauce and Seasonal Vegetables
Rib eye steak
Served with Maitre'D Butter Triple Cooked Fries and Sauteed Spinach
Fillet Steak
Served with Blue Cheese and Port Wine Reduction, Roasted Potatoes and Seasonal Vegetables
Desserts
Tarte Citron
Served with Vanilla Chantilly Cream
Pannacotta
Served with a layer of summer fruits
Flourless Chocolate Cake
Heady Dark Chocolate served simply with a little whipped cream
Tarte Tatin
A classic, apples in caramel served in pastry with vanilla ice cream
Summer Pudding
All the fruits of summer served with a dollop of Whipped Cream
