Chef Prem's private Chef service allows you to have him come to your house and cook meals for you. This way you can open your fridge and have it filled with healthy, delicious, and organic dishes! 

Private Chef Menus:

Week 1: 

 

Lunches:

 

A. Pan Seared Tuna Steak, Himalayan Black Rice, Marinated Veggie Kebabs ($35)
B. Honey Glazed Ginger Salmon, with a side of Teriyaki Soba Noodles, and Sesame Broccoli ($35)

C. Lime and Chili Chicken Tacos, Toasted Mexican Rice with Fire Roasted Bell Peppers, and Refried Beans Sprinkled with Real Cotija Cheese ($30)

D. Vegetarian Meat Loaf, Southern Greens with caramelized onions and sauteed mushrooms, and Skillet Baked Cornbread ($30)

 

Dinners:

 

1. Peruvian Tri-Color Quinoa Salad with crispy chicken or shrimp, and black beans, veggies, mango, mint and lime  ($20) 
2. Grilled Chicken Penne Pasta with sundried tomatoes, Pesto, and marinated button mushrooms ($22)

3. Honey Baked Turkey Sandwich on Sprouted Grain Bread with Smoked Gouda, and a side of Cheese Twists ($20)

4. Farm Fresh Hearty Minestrone Soup (Italian Vegetable Soup) with fresh picked herbs, served with a side of Rosemary and Sea Salt Table Crackers ($18)

 

Week 2:

 

Lunches:

 

A. Chinese Vegetable Stir Fry with Asian Veggies, Chicken, Shrimp, or Tofu, and a side of Short Grain Brown Rice, and Vegetable Egg Rolls served with a red Chili dipping sauce  ($28)

B. Pan Seared Mahi Mahi, Farfale Pasta with Truffle oil, and a side of Mashed Sweet Potatoes with rosemary, and Parmesan  ($35)

C. Cheese, Chicken, or Spinach Enchiladas , served with a side of Smoked Paprika and Cumin Mexican Rice with Green Olives, and a side of Black or Pinto Beans with Roasted Garlic and Eggplant, or Southwest Corn on the Cob ($30)

D. Mozarella and Spinach Stuffed Chicken Breasts, Sun Dried Tomato and Basil Penne, Rainbow Chard with Tarragon Vinegar and Artisan Olive Oil. ($33)

 

Dinners:

 

1.  Chinese Chicken Salad with mandarin oranges, toasted almonds, served with a black sesame and peanut dressing ($18)

2.  Lime and Ginger Glazed Chicken Strips, served with Crunchy assorted Farm Fresh Vegetables and a lemon and garlic dressing. ($16)

3. Pepper Jack Smoked Turkey Burger with Spinach, Sauteed Mushrooms and Caramelized Apples ($16)

4. Split Pea and Bulgar Soup served with a side of Rosemary and seasalt Table crackers ($18)

 

 

 

Week 3:

 

Lunches:

 

A. Creole Red Snapper, served with a side of Wild Rice Pilaf, and Southen Greens ($35)

B. Home made Cheese, Chicken, or Spinach Tamales, Mexican Rice with grilled Corn kernals and sauteed mushrooms, and refried kidney beans and Cotija Cheese ($30) 

C. Chicken and Artichoke Parmesan Angel Hair Pasta, Roasted Lemon-Pepper Zucchini, and Asiago Garlic Cheese Bread ($33)

D. Smoked Turkey or Vegetarian Chili, Green Chili Cornbread or (Mexican seseme and jack cheese bread a.k.a. Quesadilla Salvadorena), and Rainbow Chard ($28)

 

Dinners:

 

1. Lemon-Ginger Chicken Burger with Roasted Red Bell Peppers and Aged Gouda and jalepeno relish on a poppy seed bun served with a side of Mixed Greens ($18)

2. Garden Fresh Veggie Sandwich on Sprouted Grain Bread with Provolone and a side of cheese twists ($14)

3. Tuna, Egg, and Spinach Sandwich, and a side of Rosemary and Sea Salt Table Crackers ($14)

4. Tom Kha (Thai Coconut Soup)  with Chicken, Shrimp, or Tofu served with a side of  Himalyan Black Rice with cubed butternut Squash ($16)

 

Week 4:

 

Lunches:

 

A.  Baked Salmon with a Mango and Papaya Salsa on the side, Lemon Rice, and Sauteed Kale mixed with Shredded Coconut. ($35)

B.  Roasted Vegetable Quesadilla, Lime and Chili Rice with Caramelized Onions, and Mashed Sweet Potatoes ($28)

C.  Teriyaki Chicken, Quinoa with Roasted Vegetables, and Chard with Orange Zest ($28)

D.  Eggplant Parmesan, with Caesar salad, and Garlic Green Beans ($30)

 

Dinners:

 

1. African Peanut Stew and a side of Lemon-Ginger Quinoa ($18)

2. Indian Potato Crepe (Masala Dosa) with a Tamarind Chutney and a side of Indian Yellow Rice ($20)

3. Black Bean and Mango Salad with Cucumber, Mint and Lime and Chili Chicken Strips ($18)

4. Bagel and Veggie Sandwich with Smoked Salmon and a side of mixed Greens ($18)

 

Week 5:


Lunches:

 

A.  Grilled 3 Cheese and Heirloom Tomato Sandwiches, served with Cream of Tomato and Basil Bisque, and Baked Basil French fries. ($26)

B.  Egg Foo Young (Chinese vegetable omelets), Fried Rice, Baby Zucchini and Shallots. ($28)

C.  Panko and Dijon Crusted Salmon, Asparagus Spears with a Saffron and Lemon Sauce, and a side of Rice Pilaf.  ($35)

D.  Saag Panir (Indian Spinach Curry), with Aloo Gobi (Potato or sweet potato and Cauliflower Curry), and a side of Indian Vegetable Rice ($30)

Dinners:

 

1.  Marinated Portobello Mushroom Burgers with Sprouts, Smoked Gouda, and Roasted Eggplant served with mixed Greens ($18)

2.  Asparagus and Crab or Salmon Salad served with Cheese Twists ($20)
3.  Toasted Moroccan Couscous with Veggies, Cinamon and Clove Chicken or Shrimp and Dried Cranberries. ($18) 

4.  Baked Falafel Wrap, with a side of Cucumber, Yogurt, and Mint Salad ($17)

 

Week 6:

 

Lunches:

 

A. Thai Coconut Curry with Chicken, Shrimp, or Tofu, Jasmine Lemon Rice, and Garlic/Ginger Green Beans ($30)

B. Herb Crusted Wild Caught Mahi -Mahi, Tri Color Quinoa, and Sauteed Lemon and Garlic Spinach with Wild Porcini Mushrooms. ($35) 

C. Whole Garden Chicken Pasta, served with Mushroom and Cumin Garlic Bread, and Crab Stuffed Mushrooms. ($33)

D. Pollo Asado (Cuban Chicken with Garlic and Orange marinade), Congris (Cuban Red Beans and Rice with lime and smoked Paprika) served with Yucca con Ajo (Root vegetable like Potato from Latin America). ($30)


Dinners:

 

1. Fresh Thai Spring Rolls (Shrimp, Tofu, Tempeh, or Chicken) with Peanut Sauce and a side of Pineapple Fried Rice. ($20)

2. Gourmet Mac and Cheese, with Chicken, Lobster, or Salmon and a side of Breaded Parmesan Green Beans. ($18)

3. Pad Thai (Thai Rice noodles with Shrimp, Chicken, or Tofu) and an Asian Peanut and Lime Coleslaw on the side ($22)

4. Garden Veggie and Grilled Chicken or Salmon Salad served with a side of Butternut Squash Soup ($18)

Gluten Free, Vegan, or Vegetarian are available upon request. 

Call & place your order at

       760-641-2137    

                       Or email: 
​              
                info@chefthierry.com
Payments must be made via Paypal before delivery at:  premachef@hotmail.com