Portland Home Chef

You pick the price range and theme, and we'll develop a menu ranging from casual hors d'oeuvres to formal five-course meals. You can spend your time hosting and enjoying your friends' company without the hassles of shopping, cooking, serving, and cleaning. Cost is determined by the number of people attending and how many dinner courses you choose. For groups of 13 or more, a three-course dinner runs approximately $30 per person, including the cost of groceries. Groups of 12 or less are charged by the hour ($40/hour) plus the cost of groceries. Below is a sample list of menu items: * Cocktail Appetizers - Roasted Taleggio Stuffed Figs Wrapped in Pancetta - Shrimp-Stuffed Roasted Calamari - Cucumber Slices with Chilled Shrimp and Lemon Basil Pesto - Pancetta-Wrapped Shrimp Skewers - Slow-Roasted Salmon Half with Dill Creme Fraiche - Smoked Salmon Mousse in Cucumber Cups - Smoked Salmon Mousse with Dill and Whole Wheat Crackers - Wild Mushroom, Caramelized Onion and Goat Cheese Phyllo Tartlets - Sausage Polenta Squares Topped with Kalamata Olives, Feta and Roasted Peppers - Artichoke Watercress and Tomato Bruschetta - Phyllo Tarts Filled with Ricotta, Gruyere, Prosciutto, Leek, and Thyme - Roasted Seasonal Vegetable Skewers with Balsamic Drizzle - Endive Leaves with Apple, Walnut and Blue Cheese - Red Onion-Thyme Mousse with Smoked Salmon in Endive Leaf - Crimini Mushrooms Stuffed with Onion, Garlic, Pancetta, Basil, and Roasted Red Pepper - Vegetarian Spinach Stuffed Mushrooms - Puff Pastry-Wrapped Baked Brie with Apples, Baguette and Grapes - Marinated Seasonal Vegetable Platter (Cold) - Cherry Tomato Caprese, Tiny Cherry Tomatoes with Mozzarella, Basil, and Olive Oil - Blue Cheese Rolled with Roasted Walnuts and Drizzled with Honey - Goat Cheese Rolled in Red Peppercorn and Thyme Drizzled with Olive Oil - Lemon-Thyme Hummus with Homemade Pita Chips - Baguette with Spinach Artichoke Fondue - Cream Scones with Composed Butters -- Honey, Pink Peppercorn and Chive; Sun-Dried Tomato and Roasted Garlic; Honey Lavender * Sit-Down Dinner Menu * Salad - Baby Greens, Strawberries, Chevre, and Walnuts with Champagne Walnut Oil Vinaigrette - Baby Spinach with Smoked Rogue Valley Blue Cheese, Pine Nuts, and Pancetta Balsamic Vinaigrette - Smoked Salmon Stuffed Baby Artichokes with Lemon Parsley Fromage Blanc and Tomato Concasse - Blanched Asparagus with Lemon Thyme Vinaigrette - Baked Endive with Chevre, Kalamata Olives, Pine Nuts, Breadcrumbs, and Herbs - Marinated Seasonal Vegetable Medley - Baby Greens, Arugula, Prosciutto, Figs, and Gruyere with Herb Shallot Vinaigrette * Entree - Baked Halibut with Green Beans, Bacon and Shallot - Baked Salmon with Rosemary Potato Cakes and Steamed Vegetables - Braised Lamb Shanks with Roasted Garlic Mashed Potatoes and Baked Onions - Lamb Racks with Butternut Squash and Thyme - Brown Butter Gnocchi with Local Wild Mushrooms and Sage - Homemade Fettuccine with Seared Scallops and Lemon Chive Cream - Seared Pork Loin with Cranberry Cassis Conserve and Roasted Sweet Potatoes - Red Chile and Honey-Glazed Pork Loin with Butternut Squash Savory Bread Pudding - Roasted Cornish Game Hens with Acorn Squash and Sage - Herb, Shallot and Chevre-Stuffed Chicken Breasts with Root Vegetable Gratin * Dessert - Layered Mocha Chocolate Mousse Cake - Chocolate Pots de Creme - Champagne Sabayon with Fresh Seasonal Fruit - Blackberry Apple Cobbler with Cinnamon Cream - Flourless Chocolate Cake with Hazelnuts and Caramel - White Chocolate Cranberry Bread Pudding with Port Reduction - Chocolate Almond Terrine with Chocolate Sauce and Toasted Almonds - Profiterole with Chocolate Espresso Cream