Justin-Thyme Personal Chef Service
Dinner Party Menus
 Justin-Thyme Personal Chef Service Provides Elegant Full-Service Dinner Parties to the Tampa Bay Area!
Enjoy your own restaurant style "chef's table" without ever leaving home! The perfect service for holiday gatherings, anniversaries, intimate evenings and birthdays. Our fine dining at home service includes menu consultation and design for a custom 4 or 5 course meal with optional wine pairings for each course. We will shop for your event, help with table arrangement, provide a copy of the menu for each guest and provide full table service. You'll never have to lift a finger, all that will remain at the end of your dining experience will be a clean kitchen and extremely impressed guests!
Dinner Menu Choices-
SOUP:
-Tortilla Soup- tomato broth with smoked chicken, fresh roast corn, spanish manchego, crispy corn tortillas and poblano crema
-Wild Mushroom Bisque “Cappuccino”- served in a demitasse cup with fresh morels, tiny sourdough croutons and porcini foam
-Saffron Infused Velvet Corn and Crab Chowder- jumbo lump crabmeat in a golden cream base with brandy, fresh corn, potatoes, celery and crispy basil “cracklins’
-Chilled Yellow Tomato-Mangospacho- fresh mango and yellow tomato- gazpacho finished with a basil infused half maine lobster tail
-Butternut Squash Soup- extra smooth and topped with toasted walnuts, crispy smoked pancetta, and sundried cranberries.
SALAD:
-Macadamia Crusted Goat Cheese- with baby spring greens, citrus segments, a tropical bruschetta and coriander lemon vinaigrette
-Crispy Duck Confit- with applewood smoked bacon, asian pear, organic romaine, sundried cherries and citrus vinaigrette
-Florida Stone Crab (seasonal)- with ginger dressed melon-cucumber salsa and “Joe’s” famous mustard sauce
-Million Dollar Salad- salad of locally grown baby lettuces with foie gras pate, sliced black truffle (seasonal), sevruga caviar, golden teardrop tomatoes and brie en croute with jerez sherry vinaigrette
-Chopped Romaine- grilled organic corn, crispy bacon, humboldt fog goat cheese, sundried cherries, teardrop tomato, cajun spiced pecans and a creamy lemon vinaigrette
-Maine Lobster Salad- 1/2 chilled maine lobster tail over spring greens with coriander/oesetra caviar drizzle, florida orange segments and heirloom teardrop tomatoes
-Baby Bibb Salad- hydroponic bibb lettuce with candied pecans, bosc pear, crumbled maytag farms bleu cheese and champagne vinaigrette
-Grilled Japanese Eggplant Salad- napa cabbage, baby bok choy, sweet peppers, picked cilantro and miso vinaigrette
-Salad Caprese- sliced organic red and yellow tomatoes layered with fresh basil leaves and buffalo mozzarella, drizzled with an aged balsamic reduction and basil puree
-Southwestern Salad- organic local spring greens, arugula, scallion, sliced tomato, avocado, black bean-corn relish and orange-chipolte vinaigrette
-Cedar Key Hearts of Palm Salad- citrus marinated hearts of palm, sweet bell peppers, cilantro, basil, and ceviche style shrimp
-Tuna Nicoise Salad- sliced basil grilled tuna, toasted pearl pasta, oven dried heirloom tomato, french green beans, diced potato, olive tapenade and lemon vinaigrette
-Bangkok Street Salad- key west pink shrimp, green papaya, kefir lime, cilantro, thai basil and crispy onion
APPETIZER:
-Tuscan Style Zucchini Tartlette- buffalo mozzarella, sun dried tomato, purple basil, parmesan-reggiano baked similarly to a quiche and finished with 30 year old balsamic reduction and sun dried tomato oil
-Duo of California Style Temaki Sushi Rolls- one Alaskan king salmon, avocado, tobikko & cucumber roll and one tempura shrimp boston roll drizzled with sweet soy and served with ponzu dipping sauce
-Buffalo Style Maine Lobster- crispy florida spiny lobster tail tossed in our home-made buffalo style sauce served with carrot & celery root chips
-Tuna Tartar- sushi grade yellowfin tuna with fresh ginger, organic haas avocado “aji”, chile-lime crackers, a sweet soy drizzle and smoked chili de arbol/sesame oil
-Prosciutto Plate- paper thin slices of parma prosciutto with black mission fig marmalade, peppered melon, shaved manchego, organic baby arugula and basil infused crostinis
-Truffle & Herb Grilled Organic Portabella Mushroom- with sweet corn polenta, burgundy demi-glace reduction & truffle butter
-Locally Caught Gulf Tiger Shrimp & Grits- cajun seared wild gulf tiger shrimp, wade’s mill florida organic grits, crispy okra, file gumbo sauce
-Bruschetta- grilled artisan ciabatta bread, roma tomato jam, tetilla cheese, fine herbs, crispy pancetta vinaigrette
-Tuna Tataki- seared sushi grade tuna with fresh ginger, mache, shaved baby fennel, florida navel orange, harissa infused sweet chili sauce
-Tamales- stuffed with choice of organic ‘al pastor’ roast pork or grass-fed beef accompanied with queso blanco, salsa verde and pickled cabbage
-Crispy Mediterranean Flatbread- grilled chicken, burrata, caramelized onion, toasted pine nuts, sundried tomato, artichoke and aged reggiano
-Chicken Fried Quail- raker’s farms florida bobwhite quail, buttermilk-potato smash, pan gravy
-Ceviche of Thinly Sliced Florida Snapper- with haas avocado, sauce flambeau and organic blue corn tortillas
-Laura Chenel Goat Cheese Tart- stacked with diced tomato, organic baby spinach, potatoes and caramelized sweet onion in a puff pastry tart shell
-Jumbo Lump Florida Blue Crab Wonton- jumbo lump crab meat, ginger, shallots and fine herbs stuffed into an extra large wonton skin with a sweet soy-ginger and lemongrass reduction
-Twin Seared Diver Scallops- flash seared and topped with shaved reggiano, served over truffled cannelini beans, finished with a drizzle of pancetta vinaigrette
-Diver Scallop “BLT”- seared diver scallops layered with applewood smoked bacon, sliced local heirloom tomato, baby bok choy and herb aioli
-Mango Tarte Tatin with seared Sonoma Foie Gras- crispy upside-down mango tarte with seared grade A foie gras, a touch of homemade crème fraiche and candied macadamias
-Seared Sonoma Foie Gras- blue corn griddle cakes, caramelized mission figs, pasilla chili syrup, micro herb shoots and candied walnuts
ENTREE:
-Crispy Seared Alaskan Halibut- served over organic jasmati rice with baby spinach, flash steamed edamame, fresh grated ginger, scallion and cilantro & seared with scalding peanut oil “NOBU style”
-Chili/Sesame Spiked Ahi Tuna Mignon- sushi grade tuna steak seared rare with thai rice, ginger-steamed asparagus, a mini crab wonton and coconut wasabi broth
-Ginger & Almond Crusted Florida Red Snapper- with horseradish mashed potatoes,
flash steamed sugar snap beans and a cabernet butter sauce
-Fire Roasted Dry Aged NY Strip- with roast garlic-braised rainbow chard, smoked onion mashed potatoes, a “haystack” of crispy onions and shallot butter
-Crispy Skin Bell & Evans’ Organic Chicken- organic sweet yellow creamed corn pudding, organic brocolini, fresh andouille & cippolini onion jus
-Hereford Ranch Prime Fillet Mignon- buttermilk mashed potatoes, locally grown heirloom tomato salad, crispy shallots and barrel aged balsamic-smoked butter
-Hereford Ranch Prime Fillet Mignon- parmesan-truffle-rosemary spiked potatoes, a bundle of tiny green beans and a “bovine”cabernet reduction
-Lavender Rubbed Rack of Lamb- grilled giant peruvian asparagus, lyonnaise potatoes, oven dried tomato, crispy sweet potato and a port/sundried cherry reduction
-Crispy-Skin Chilean Seabass- saffron-chorizo basmati rice, spring peas, parsnip chips & char-grilled tomato/lemon essence with a touch of chardonnay butter
-Cuban Style Pork Wellington- Mojo marinated organic pork tenderloin with black bean pate, baked in a puff pastry crust and served with cuban style tomato salsa, crispy maduro plantain hash and sofrito glaze
-Pan Roast of Wild King Salmon- Center cut wild-caught king salmon brushed with key lime butter, toasted almond basmati rice with haricots verts, roasted cherry tomatoes and shiitake mushrooms.
-Slow roasted 1/2 Muscovy Duckling- with applewood smoked bacon mashed potatoes, flash steamed snow peas, sanguinello blood orange reduction and pear puree
DESSERT:
-Individual Ghirardelli Chocolate Lava Cake- with a “molten” nutella hazelnut core, in a pool of chilled anglaise sauce
-Peanut Butter-Banana Ice Cream Sundae- bruleed bananas, caramel sauce, bourbon vanilla whipped cream, warm chocolate fudge drizzle over french toast points
-Warm Baked Fuji Apple Strudel- dulce de Leche (caramel) ice cream, dusted with cinnamon sugar
-Coconut Zabaglione- served over lady fingers with bruleed red bananas, vanilla bean ice cream, golden pineapple salsa and meyers dark rum infused bananas foster sauce
-Traditional Vanilla Bean Crème Brulee- seasonal berries, fresh peppermint
-Key Lime Mousse- served with a graham crust, cinnamon tuille, a sun-dried cranberry “consommé” and fresh peppermint
-Seasonal Fresh Fruit Tart- with choice of organic madagascar vanilla scented whipped cream or vanilla bean ice cream and fresh mint
-Bananas Foster- our remake of a classic with sautéed banana and meyer’s dark rum caramel sauce served over vanilla bean ice cream
-Fresh Berries in Madagascar Vanilla Crème Anglaise- organic strawberries, blackberries, raspberries
and blueberries shine in a velvety smooth super chilled crème anglaise sauce with homemade shortbread.
-Toasted Angel Food Pineapple upside-down Cake- with caramelized golden pineapple salsa and your choice of coconut or vanilla bean ice cream
Please call us at (727) 599-3537 or e-mail us at Jamie.Marker39events@gmail.com and we can discuss your specific catering needs.
Please call us at (727) 599-3537 or e-mail us at: Jamie.Marker39events@gmail.com and we can discuss your specific catering needs.
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