Lisa Fielding, Private Chef, Gourmet Caterer

Luncheons & Dinners

1st COURSE

Lobster Salad in Butter Lettuce Cups

Lobster tail mixed with avocado salsa served with lemon creme fraiche.

Carpaccio de Boeuf

beef carpaccio with parmesan cream, micro arugula and basil drizzled with extra virgin olive oil

Tuna Tartar

Sushi grade tuna tartar served on crispy wontons with a soy lime vinaigrette.

Vichysoisse with Crispy Parmesan "Lid"

Vichysoisse served with a dusting of grated truffles capped with a crisped parmesan lid.

Blinis with Caviar & Smoked Salmon

Light and fluffy blinis topped with creme fraiche, caviar, smoked salmon and a sprig of fresh dill.

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2st COURSE

SALAD

Roasted Pear & Mixed Green Salad

Pears roasted in honey and thyme, Sonoma goat cheese, candied pecans, dried cranberries and champagne vinaigrette.

Arugula Salad with Toasted Almonds & Coconut

Hearty salad studded with boiled eggs, cucumber, cherry tomatoes, feta and orange vinaigrette.

Lisa's Famous Cesar Salad

Hearts of Romaine with homemade Cesar dressing and crispy baked thyme croutons.

Chopped Salad

Classic chopped salad with Pancetta lardon, mozzarella, garbanzos, cucumber, red bell pepper and pepperoncini.

Salade Nicoise

South of France classic with Ahi tuna, steamed fingerlings potatoes, haricot vert, boiled eggs, cherry tomatoes, red onion and creamy tarragon vinaigrette.

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3rd COURSE

ENTRÉE

Roasted Pork Tenderloin with Caramelized Shallots

Carved into medallions and served with prune stuffing and Marsala glaze.

Bistecca with Slippery Peppers and Pesto Pasta

New York strip carved and served with Balsamic slippery peppers and homemade pesto and penne.

Braised Cabernet Short Ribs served on Polenta

Succulent short ribs served on a bed of creamy parmesan polenta.

Spicy Asian Glaze Halibut

Halibut fillet roasted in a a soy based glaze with honey, sriraacha, garlic, and ginger served with roasted potato domes and lemony brown butter brussel sprouts.

Coq au Riesling

Chicken braised in rich broth of root vegetables and Riesling wine served over white truffle risotto.

Beouf Bourguignon

Classic bistro fare served over puree of potato, celery root and parsnips.

Whole Roasted Salmon in Preserved Lemons

Salmon fillet marinated in honey, cumin, garlic and preserved lemons roasted at a high heat and served with Israeli couscous studded with haricot vert, feta, slivered almonds and tarragon viniagrette.

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4th COURSE

DESSERT

Lemon Ricotta Poundcake

Served with framboise and whipped cream.

Triple Berry Crisp

Summer berries topped with an oatmeal based crisp baked golden brown. Served with homemade vanilla ice cream.

Blueberry Cheesecake

Best richest cheesecake ever with a fresh blueberry topping.

Butterscotch and Sea Salt Pot de Creme

Served with a caramel topping.

Chocolate Flourless Cake

Rich and chocolatey served with an Amaretto scented creme fraiche.

Lemon Tart

Bright burst of lemony sunshine in a buttery pastry crust.

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