Katilady Events Weekly Private Chef Menu ~ St. John, USVI

"Katilady, Thanks for delivering that the next day. We enjoyed your chicken dinner over three meals! It was great. We will definitely contact you again on our next trip. Having food and beverages there upon arrival got us into the "island mode" the minute we got to the "Blue Tang"!"

Janice - November 2005

Weekly Private Chef Services - In Villa Menu
View Appetizers View Salads View Entrees View Sides View Desserts View All Printable Menu

Appetizers

Raw Bar *** Jumbo Shrimp, freshly shucked Oysters and Cherrystone Clams. All served with assorted cocktail and classic mignonette sauces.
Artisanal Cheese Display*** Selection of five cheeses. Dried mango and fig cake, honeycomb and artisan bread.
Petite Beef Wellington Beef tenderloin coated with pate and duxelles, wrapped in puff pastry. Served with a cabernet sauce.
House Cured Norwegian Salmon Soy sauce cured, diced pear, cilantro creme fraiche, pumpernickel bread.
Deviled Eggs Classic, Chipotle and Truffle.
Assorted Dim Sum Steamed or sauteed, served with a classic soy ginger sauce.(approx 4 to 5 per person)
Antipasto Display Prosciutto di parma, Sopprasatta, Genoa salami, parmesan, boconccini mozzarella, marinated tomatoes, roasted red pappers, olives and Baguette.
Crab Hush Puppies A wonderful mix of luscious crab and natural ingredients in a corn meal batter. Served with a curried tarter sauce (approx. 4 to 5 per person)
Spiced Pork on Crostini Cranberry apple chutney, Dijon, Blue cheese, local wild oregano.
Yellowfin Tuna Tataki Sesame, green tea and coriander crust, wakame, wasabi and sweet soy.
Raspberry Mango Baked Brie Deliciously wrapped in puffed pastry and topped with mangos and raspberry coulis.
Sweet & Spicy Pineapple & Vegetable Spring Rolls (min 6) Crunchy vegetables, fresh pineapple, granny smith apples, toasted coconut tossed in a light wasabi aioli wrapped into spring rolls that are not fried, but served cold with spicy Thai peanut sauce
St. John Goat Cheese Souffle Baked goat cheese souffle. Served warm with a Mission Fig compote, crusty bread slices or crunchy veggies.
Roasted Eggplant Roulade Roasted eggplant stuffed with roasted red peppers and herb goat cheese served on a roasted garlic crostini
Smoked Salmon Roulade Smoked salmon, olive tapenade, herbed goat cheese and baby arugula rolled and skewered as a salmon lollipop
Mahi Mahi Fritters with Coral Sauce Wow, a taste of the island, these pop with flavor.
Beef Tenderloin Crostini Served with Pesto Ailoi.
Crudite Fresh vegetables with assorted dips. Rosemary Feta, Herb Ailoi, Black pepper Blue cheese.
Mediterranean Platter Classic hummus, tabbouleh, Tzatziki, marinated grilled artichokes, roasted red peppers, marinated olives, and pita points.
Pesto & Portabello Mushroom Crostini Italian bread croutons brushed with basil olive oil, topped with garlic sauteed mushrooms and covered with melted Mozzarella cheese.
Classic Jumbo Shrimp Cocktail*** Fresh horseradish, cocktail sauce and lemon wedges.
Crab - Coconut Cocktail Refreshing lump crab meat, mango, endive and cilantro.
Mini Corn Dogs Small in size but BIG in taste. Served with spicy honey mustard. (approx 5 to 6 per person)
Root Vegetable Tarlets Served baby greens and hazelnut vinaigrette.
Classic Olive Bruschetta Roasted garlic, Kalamata, Spanish olives and capers served on crostini topped with Manchagio cheese.
Spinach and Artichoke Parmesan Gratin One of our most popular dishes. Served with Carrs Water Crackers.
Salads
Kati's Chopped Salad Chopped iceburg lettuce, tomatoes, red onion and cabbage, shredded carrots and dried cranberries. Served with Gorgonzola dressing.
Wilted Spinach Salad Baby spinach, candied walnuts, red onions, tomatoes and warm Feta dressing.
Kati's Spinach Salad Fresh baby spinach with dried cranberries, hearts of palm and toasted walnuts with blueberry vinaigrette.
Harvest Salad Crisp romaine lettuce topped with blue cheese, caramelized walnuts and Granny Smith apples or pears. Served with pomegranate vinaigrette.
Roasted Beet Salad Garden beets, Ricotta, baby arugula, red onions and balsamic vinegar.
Cobb Salad Hard boiled egg, crumbled bacon, blue cheese, cherry tomaoes, Haas avocado, kalamata olives, over Romaine, honey balsamic dressing.
Caesar Salad Romaine lettuce capers, tomatoes, garlic crouton, Rogiano Paresan and Caesar dressing.
Entrees
Poultry
Braised Curried Chicken Bone in chicken, carrots, potatoes in a authentic Westin Indian curry sauce.
Caribbean Coconut Chicken Ground almond and coconut breaded skinless boneless breast of chicken sauteed to a golden brown served with red curry coconut sauce or passion fruit butter sauce garnished with toasted coconut and fresh mango.
Crispy Duck Breast Succulent Duck Breast served a five spice sesame honey sauce.
Seafood
Lobster 'mac 'n cheese' Spiny local lobster, applewood smoked bacon, three cheeses, sweet peas, pasta dente and truffle essence.
Butterflied Spiny Lobster (Market Price) Seafood stuffed Caribbean Lobster served with lemon herb Truffle butter.
Key Lime Mahi Mahi Poached in white wine or grilled and served with Tropical Fruit Salsa.
Seared Tuna Encrusted with sesame seeds, coriander, and green tea, passion fruit wasabi, soy sauce, pickled ginger and St. John Sea Salt.
Jumbo Sea Scallops Served with mandarin oranges, pancetta, wilted arugula and lemon vinaigrette.
Beef
Brie Stuffed Filet Mignon Wrapped in Applewood bacon and grilled to perfection and served with a Bernaise Sauce.
Oven-Roasted Tenderloin of Beef (min 6) served with Port Wine Demi Glaze.
Peppered Beef Stroganoff Grilled New York Strip Steak served with our cognac cream sauce and mushrooms.
Pork
Jerk Pork Tenderloin Wrapped in Hickory Smoked Bacon with Tamarind reduction sauce and cilantro infused mango coulis.
Spanish Crusted Roast Pork Tenderloin Prepared with garlic, panko, almonds and rosemary. Served with a apricot brandy sauce.
Sides Choose two of our delicious side dishes to accompany your meal or speak to our chef about seasonal specials

Sauteed spinach with garlic and chili flakes
Grilled Veggies with Balsamic Vinaigrette
Carrot and Dill Sautee'
Garlic-seared Broccoli
Asparagus with Lemon Zest
Sweet Fried Plantains
Potato 'Dominoes' thinly sliced seasoned potatoes
Parmesan Polenta Cakes w/ Scallion
Mashed Potatoes Classic, Roasted Garlic or Bleu Cheese
Potato Au gratin
Roasted Fennel Red Skinned Potatoes
Twices Baked Sweet Potatoes Savory with bacon, lime zest, Scallions and Maple Syrup
Baked Sweet Potatoe w/ Cinnamon, Butter and Sour Cream
Orzo with mushrooms and Caramelized fennel
Rigatoni Pasta Salad Pesto, Sundried Tomatoes, kalamata olive and feta
Israeli couscous with white wine, fresh herbs, tomatoes and parmesan cheese.
Risotto with shallots, white wine and parmesan cheese
Confetti Rice
Caribbean Rice and Beans
Desserts
Kati's Key Lime Pie (min 6) Our frozen key lime pie transcends a typical island dessert into a hallmark St. John tradition with its uniquely creamy texture and a curiously strong tart sweetness.
Key Lime Crumb Cake Lemon crumb cake layered with a tart key lime curd topped with crisp, lemon shortbread crumb.
Passion Fruit Mango Cheesecake Layers of creamy smooth passion fruit and mango infused buttermilk cheesecake topped with tart passion fruit curd finished with a shimmering glaze of passion fruit and mango.
Caramel Apple Pie Buttery caramel and toffee studded custard hug fresh Granny Smith apples piled high in our melt-in-the-mouth shortbread crust.
Tirimisu Clouds of light Mascarpone cream on a coffee and rum soaked sponge cake and finished with imported cocoa.
White Chocolate Raspberry Cheesecake A silken smooth yet refreshingly light white chocolate cheese and a vibrant red raspberry swirl. Hand fired and glazed in simple elegance.
Molten Chocolate Cake Deep chocolate truffle filling enrobed by a dark chocolate cake served wickedly warm unleasing a molten chocolate delight.
Cinnamon Apple Bread Pudding with House made Anisette gelato, toasted coconut and chocolate ganache.