Personal Chef Andre
Portsmouth, NH, United States
Choice of two apps two entrees and desert any special accommodations and or a bottle or wine can be added.
Appetizer 
Fried Brussels tossed in a strawberry balsamic vinaigrette
Wild Maine blueberry/arugla,spring mix blend/ blue cheese and or goat cheese/ spicy candied walnuts/blueberry rosemary vinaigrette
Main Course 
Black pearl salmon over smoked back and mushroom risotto with a spring onion hollandaise.
Hand cut grass fed and grass finished filet over some creamy hand made farm fresh garlic rosemary mashed potato’s accompanied by some grilled asparagus.
Dessert 
Cheesecake your way one pictured is a maple nut cheesecake with a Smokey maple reduction.
That southern pecan pie you think about when your home thinking about the south warm gooey Smokey sweet and crunchy buttery and flaky pie it will blow you away