PERSONAL CHEF MAY
Sample Menus
A Note From Chef May
We all play a vital role in changing a broken food system. The integrity of Chef May's cooking is deeply rooted in advocating for the health of our Earth. This is done through the relentless support of regenerative farming, the utilization of in-season, hyperlocal produce, the creative use of food scraps, and the return of livelihood to our beloved farmers. From this, it's important to understand that we will do everything in our power to give you the menu you request with the understanding that out of season or unavailable produce will be followed up with creative suggestions adhering to our values.
Sample Plated Menu (up to 8 guests)
First Course
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Harvest Pumpkin Soup
grilled sourdough - jamon iberico - ricotta - pickled fresno chilis - microbasil
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Second Course
Sous Vide Filet Minon
seared fondant potatoes - caramelized shiitake - shallot cream
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Third Course
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Hazelnut Panna Cotta
hazelnut praline - dark chocolate ganache
Sample Family or Buffet Style Menu
Kale Apple Salad
honeycrisp - pickled red onions - crumbled chevre - sourdough croutons
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Citrus Seared Salmon
coconut forbidden rice - pomegranate gastrique - crispy brussel sprouts
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Lemon Olive Oil Cake
citrus whipped mascarpone - raspberry compote - caramel tuille
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