PLEASE NOTE: The photos below are provided as an example and do not represent our actual meals which may be served differently.
Mise en Bouche
Shrimp Tempura
Foie Gras on Crostini (the best you will ever taste)
Crudite with Onion Dip
Appetizer
Caribbean Spicy Crab cake served on bed of Mesclun Salad with Passion Fruit Vinaigrette and Creole Tartar Sauce
Main Course
Local St Barth, Lobster with our signature Saffron sauce
200 gram Filet Mignon with Beurre Maître d’Hôtel
Mashed garlic potatoes
Roasted Tomato Provencal
Dessert
Local Made Sorbet platter and French Apple Tarte
Mise en Bouche
Crudite with Houmous dip
BBQ Bacon-wrapped Tiger Shrimp
Appetizer
Roquette (Arugula) Salad with Warm Goat Cheese on Crostini
.
Main Course
Jamaican Jerk Grilled Steak
Creole Fried Pineapple Rice
Broccoli with Oyster sauce
Zucchini with sundried tomatoes
Dessert
Jean-George Molten warm Chocolate cake with Vanilla Icecream
Mise en Bouche
Spicy Merguez (lamb) and Chipolata sausage with Dijon mustard
Crudite with Hummous dip
Appetizer
Roquette (Arugula) Salad with Guava glazed BBQ Shrimps
Main Course
Caribbean local Lobster with a lobster Saffron sauce
Mashed Orange Potato with scallions,
Haricots Verde Almondine
Sautéed Zucchini with Dill
Dessert
Mango Mouse cake with a Passion fruit Honey sauce
Mise en Bouche
Coconut shrimp with a Thai spicy dip
Crudite with a Hummus dip
.
Appetizer
Ceviche with a lime Grapefruit dressing on a bed of romaine lettuce and Wakame
.
Main Course
Grilled Mahi Mahi on a bed of orange mashed potato with Pineapple salsa
Roasted asparagus Parmesan, Fennel with cherry tomatoes garlic and basil
Dessert
Fresh Fruit Tiramisu
Mise en Bouche
Home made Duck Foie Grass with homemade Crostini’s
.
Appetizer
Coquilles St Jacque braised in Chardonnay beurre blanc sauce on bed of Mache Salad
.
Main Course
Entrecôte (NY Strip Steak) aux Champignons,
Légumes Grilles {Petite Jardinière} Pommes Gratin or Pommes Frites
.
Dessert
Petites profiteroles avec chantilly, Vanille ice cream hot chocolate sauce
Mise en Bouche
Hummus with Crudités, Black Olives, Pita chips
Merguez Moroccan spicy Lamb sausage
Appetizer
Taboulé Salad with Feta Cheese
Main Course
Tibetan Beef Kafka with Harissa sauce
Yellow Curry Chicken Massaman
Batata Harra (Spicy fried Yukon Gold Potatoes)
Roast Vindaloo Cauliflower
Vegetable Tajine
Dessert
Jean George, Molten Chocolate cake a’la Mode
Mise en Bouche
Mini Crab Cakes with spicy Tatar sauce
Cruditee with an Avocado Dip
Appetizer
Wahoo Tartar with ginger-wasabi-yuzu sauce on bed of mesclun and Wakame
.
Main Course
New Zealand Lamb Chops with a Dijon mustard sauce.
Potatoes Gratin
Fennel with sun dried tomatoes and Roasted Asparagus Parmesan
.
Dessert
Maya’s Flour-less Chocolate cake
Mise en Bouche
Calamari a la Romana with a Spiced up Marinara sauce
.
Appetizer
Tomato, Mozzarella, olives and Arugula salad with an aged Balsamic vinaigrette with “Bonito del Norte” Tuna
.
Main Course
Scaloppini “Adriano Celentano”,
Chicken Scaloppini sautéed with Sun dried Tomatoes and melted Fontina cheese in white wine & Garlic Sauce.
Farfalle Arabiata. Broccoli with Garlic
.
Dessert
Tiramisu with fresh red Fruits
Mise en Bouche
Shrimp Tempura with sweet & spicy dip
.Vietnamese Summer Roll with Shrimp, Avocado and Wasabi Mayonnaise
Appetizer
.BBQ Pork on a bed of Lettuce with a Kimchee Dressing
Main Course
5 Spice Marinated Crispy Peking Duck Breast, Pineapple Fried Rice,
Stir Fry Vegetables in a Hoisin Miso sauce
.
Dessert
Mango,Coconut and Passion fruit Sorbet
Mise en Bouche
New Zealand Lollipop Lamb chops
Merguez and Chipolata sausages with an enforced Dijon dip
Cruditee with Avocado dip
Appetizer
Duck Foie Grass with sautéed Apple Flambe with Armagnac on a bed of seasoned greens
.
Main Course
Filet Mignon Silver Sterling (250 gram) with Sautéed Mushrooms and a demi-glace of Red Port wine.
Black Truffle Potatoes Gratin.
Asparagus Provencal with Cherry Tomatoes and Garlic
.
Dessert
Chocolate Lava Cake with Vanilla Ice Cream and Raspberry sauce
Mise en Bouche
Shrimp Tempura
Crudite with Hummus dip
Appetizer
Caesar Salad with rosemary marinated chicken fillet
Main Course
Broiled Salmon in Chardonny Lemon sauce with Dill
Orange Mashed potatoes with scallions
Asparagus Parmasan
Sauteed Broccoli with Garlic
.
Dessert
French Apple Tart a’la mode
Mise en Bouche
Home made Foie Gras on Crostini
Crudite with Hummus dip
Shrimp Tempura
Appetizer
Warm Goat Cheese with Honey & thyme Wrapped in Filo on a bed Arugula Salad and Cherry Tomatoes
Main Course
Local Saint Barth Mahi Mahi with Grilled Shrimp in a white wine Caper sauce.
Roasted Fennel, French green beans wrapped in smoked bacon
Orange Mashed Potatoes with Scallions and white Truffle oil
Dessert
Red Fruit Tiramisu
Mise en Bouche
Escargot Bourguignon
Toasted Baguette with Beurre Maître d’Hotel
Merguez and Chipolata Sausage with a Dijon Dip
Appetizer
Arugula Cherry Tomatoes Basil Salad with Smoked Duck Breast and Aged Balsamic dressing
.
Main Course
Creole Shrimp Scampi on bed of Fettuccini with shaved Parmesan,
Sautéed Broccoli with Garlic and Roast Fennel with Cherry tomatoes
.
Dessert
Bananas Foster with Vanilla Ice Cream
Mise en Bouche
Tandoori chicken kebab
Beef Samosa
Appetizer
Yellow lentil Dal
Main Course
West Indian Lamb Curry (Colombo)
Red curry Shrimp
Gobi Aloo Matar (Indian Cauliflower Potato dish)
Sautéed Spinach with black bean sauce
Cucumber Raita
Basmati Rice with Cardamom
Dessert
Banana Pudding with toasted coconut
Mise en Bouche
Vietnamese Spring Rolls with Shrimp & avocado
Appetizer
Som Tam, Thai Green Papaya salad with grilled Peking Duck
Main Course
Tempura Fish filets and Tempura Shrimp with Mea Ploy (sweet Chili Sauce)
Hoisin BBQ Ribs
Saigon Fried Rice with Pineapple
Tamari Snow Peas with Sesame Garlic and Scallions,
Dessert
Coconut Panna Cotta with Passion Fruit coulis
Mise en Bouche
Toasted crostini with Manchecco cheese and Pata Negra
Tortilla de patatas
Appetizer
Andalusia Gazpacho
Main Course
Zarzuela, Baked fish (Mahi or Wahoo) with olives, peppers onions and tomatoes,
Arroz con veduras (Spanish yellow rice with peas) Broccoli and Garlic
Dessert
Coconut Ice Cream and Mango Sorbet
Mise en Bouche
Home made St. Barth Style Pizza
BBQ Bacon wrapped Tiger shrimp
Appetizer
Tomato Cucumber Basil Salad with Feta cheese on a bed of field greens
Main Course
Whole Roasted Organic Chicken with Thyme and Rosemary.
Orange Mashed Potatoes and Gravy
Carrots & Peas
Home made Apple Compote
.
Dessert
Poached pears with Chunky Monkey (Ben & Jerry’s) Ice Cream
Mise en Bouche
Crudités with Hummus dip
Indonesian Sate with a Ginger Peanut sauce
Appetizer
Smoked warm Duck breast on a bed of Mesclun Salad
Main Course
NY Strip Steak 250 gr. with Beurre Maître d’hôtel
Grilled Vegetables, Tomato Parmesan,
Potato Gratin with Black Truffle Oil
Dessert
The Barefoot Contessa double chocolate cake
Mise en Bouche
Carrot Sticks with Ranch Dip
Mini “St. Barth” crispy Pizza
Appetizer
Green salad with Tomatoes.
.
Main Course
Homemade Chicken Fingers,
and/or Cheese Burgers with French Fries,
or Chicken Parmesan with pasta,
or Fish Fillet with potato puree
Steamed Broccoli or string beans or carrots & peas
.Dessert
Local made Tropical fruit sorbet
Prepared by our Private Chef at your Villa
Price includes all food costs, preparation, table setting, and serving and clean up.
All menus include 2 Hors d’œuvre (Mise en Bouche), followed by an Appetizer,
the Main course with 3 side dishes and Dessert
.
*Price per menu is between 95 to 175 euro per person plus any applicable fees below:
Minimum 4 persons per menu
100 Euro Surcharge if less than 4 persons
.
2 to 6 Guests
Chef Provides Table service
.
7 to 12 Guests
1 Butler recommended
Add additional 300 Euro
.
12 to 24 Guests
2 Butlers recommended
Add additional 600 Euro
.
Cocktail Hour
Bartender service recommended for 15 + Guests
Pricing upon request
Wine pairing upon request.
Mise en Bouche
Crudités with Hummus dip
Vegetable Tempura and Sprouted Almonds
Appetizer
Gazpacho Andalucia
Main Course
Kale & Green Apple Salad
Baked Chickpea Filet with tahini dressing
Cherry tomato thyme and basil salad with raw apple cider vinegar dressing
Fresh shredded beet salad and carrot orange salad
Dessert
Mango Banana & Pineapple Mint Compote
