Personal Chef Kyle
Kirkland, QC, Canada
This menu is designed with the new safety measures in mind, it is meant to be served either family style or as a buffet depending on the space of the kitchen and table. As always I am using local, fresh and seasonal as much as I can. Can be adjusted for dietary restrictions.
Appetizer 
Fresh homemade bread served with salted butter.
Frisée with a maple shallot vinaigrette, blistered cherry tomatoes, crispy smoked bacon, and poached egg.
German style potato salad served slightly warm, with smoked bacon sautéed onion and a Dijon mustard vinaigrette with lots of fresh herbs for a light summer meal.
Fresh seasonal roasted vegetables seasoned with salt, pepper, olive oil.
Main Course 
Fresh local fish seasoned with my homemade New Orleans inspired seasoning and either pan seared or grilled.
Sous Vide Canadian pork belly cooked Sous Vide for 24 hours in Quebec Apple cider then pan seared and glazed in its juices served with turnip purée and baby carrots.
Dessert 
Warm fresh fruit topped with crispy buttery granala and vanilla ice cream.