Personal Chef Paul, Manchester, VT, United States | Menu #14202
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Personal Chef Paul

Manchester, VT, United States

Paul
Menu #14202
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Menu
Grass Fed Sirloin

Grass fed sirloin with creamy polenta, caramelized cabbage, baby carrots and asparagus. Dinner begins with Lobster Gazpacho with chive oil and saffron foam. Second course is compressed watermelon salad with pickled rind and micro greens. Dessert is a chocolate hazelnut torte with mint paint.

Category: Dinner
Influence: American, Decadent
curly  Appetizer  curly
Compressed Watermelon Salad
Compressed Watermelon Salad

Compressed watermelon with micro greens, chevre, mint vinaigrette, pickled watermelon rind and dark chocolate sunflower seed pits

Lobster Gazpacho
Lobster Gazpacho

Lobster gazpacho with chive oil and saffron foam

curly  Main Course  curly
Filet with Polenta & Demi
Filet with Polenta & Demi

Medium rare filet atop creamy polenta and a demi. Braised cabbage, baby carrots and asparagus

curly  Dessert  curly
Chocolate Hazelnut Torte
Chocolate Hazelnut Torte

Decadent dark chocolate and hazelnut torte with green tea ice cream and a mint paint.

$ 93.81 /guest       8 and more
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Noon (10h-14h)
Evening (18h-22h)