Private Chef Services

Soups. 

London Particular.

(Garden Pea & Smoked Ham Soup) 

Vichyssoise.
Chilled (or warmed) Potato and White Leek Soup
Served with Chives & Creme Fraiche. 

French Onion Soup a la Paul Bocuse.
Gruyere Cheese Crouton & Puff Pastry Lid. 

Asparagus Veloute. 

Finished with Herb de Provence infused oil & Chive Crème Fraiche. 

Salads. 

Parma Ham & Roasted Butternut Squash Salad. 

With toasted Pumpkin Seeds, Brioche Croutons, Pickled Red Onions & Emilia Romagna Parmesan 

The Original 1927 Caesars Palace Caesar Salad. 

Romaine Lettuce, Garlic Croutons, Parmesan cheese, Marinated Anchovy Fillets & Hb Eggs. 

Golden Beet’s & Goat. 

Roasted Mixed Beets, Citrus Segments, Arugula & Local Goat Cheese.
Toasted Pine nuts, Reduced Fig & Balsamic Dressing. 

The Chefs Italian Chop Salad. 

Fine Chop of Cued Italian Hams, Green Olives, Gem Lettuce, Orzo Pasta & Garlic Vinaigrette 

Starters. 

Charcuterie Board. 

Selection of Cured Meats and Fine Cheeses with Olives, Cornichons & Fig Chutney. Herb Toasted Ciabatta Bread. 

Local Beef Tenderloin Carpaccio.
Arugula, Parmesan, Horseradish Dressing & Vegetable Chips.
(This can also be done with a cured meat replacement for hose the don’t do raw product) 

Scottish Smoked Salmon Tian.

Lemon & Chives Creme Fraiche, Chopped Avocado, Fire Roasted Red Peppers & Lightly Spiced Ocean Remoulade. 

Maine Lobster Tian. 

Tower of perfectly seasoned Maine Lobster, Chopped Avocado, Gem Lettuce, Fire Roasted Red Peppers, Tomato & Ocean Remoulade. 

Entrees. 

The White Plate.
Fillet of Sea Bass, Cauliflower Puree, White Asparagus, Chèvre Crumble & Elderflower 

Blossoms. (Depending on Market Price) 

8oz NewYork Strip.

With Roasted Vine Tomatoes, Garlic oil & Skinny Fries. Watercress & Fennel Salad. 

Bougie Beef Bourguignon.

Red Wine Marinated Ribeye & Fillet, Bacon, Mushrooms and Roasted Vegetables. 

Scallion Creamed Potato & Crispy Leeks Topped with Puff Pastry & Shaved Black Truffle. 

Breast of Village Farms Chicken.

Cider & Garlic Butter Sauce, Baby Potatoes & Braised Savoy Cabbage Finished with Smoked Pancetta Lardons 

Fillet of Wild Caught Red Snapper. (Branzini)

Saffron Risotto, Truffled Wild Mushrooms & Wilted Spinach. 

Gloucester Old Spot Pork Chop.

Champ (Bacon & Green Onion Mashed Potato), Roasted Root Vegetables, Red Berry Jus & Caramelized Granny Smith Apples. 

Spicy Sausage Rigatoni con Fungi.

Roma Tomatoes, Mushrooms, Ricotta, Zucchini & Creamy Tomato Sauce. 

Arugula & Parmigiano and Rosemary Focaccia. 

Wild Loch Duart Scottish Salmon.

Served with a Sorrel Cream. Potatoes Dauphinoise & Village Farms Asparagus. 

Desserts. 

Ultimate Tia Maria Tiramisu.

Vanilla Mascarpone Cream, Coffee Sponge, Chocolate Sauce & Salted Carmel. 

Nonnies Chocolate Biscotti. 

Pot de Crème. 

A rich dark Chocolate dessert, with Vanilla bean & Creme Caramel. 

Served with Dark Chocolate dipped Strawberries with Raspberry Sorbet & Rossini Waffers. 

Raspberry Crème Brûlée. 

A set Vanilla Egg Custard with a crisp Sugar Top. Chantilly Filled Ginger Snap. 

Strawberry Cheesecake.

Chocolate Biscotti Base. Fresh Strawberries, Berry Coulis.
Topped with Chocolate Rossini Wafer Crumble & Fresh Chantilly Cream. 

~The Bespoke Menu~

Chefs Signature Beef Wellington $65.00 pp (min 4 person) 

7-Course tasting menu. $375.00 pp 

Caviar Service for two.

Scottish Langoustine Ravioli, Chives & Black Truffle.

Citrus Sorbet

Village Farms Minted Lamb Lolli Pops

Venison Tenderloin, Szechuan pepper Rub, Pomme Mousline 

White Fish in Sorrel Cream Sauce 

Poached Pears in Burgundy Syrup 

Vanilla Bean Ice Cream

(Compliment this menu with a wine pairing menu by a level 2 Sommelier) 

Presented to you by Chef Graham Overal. 

www.chefgrahamoveral.com 

An Aperitif:  Asparagus & Tarragon Velouté.

Chive Créme Fraîche 

To Start: Smoked Salmon 3 ways. 

Cold-smoked with Dill and Citrus Vinaigrette, Applewood & Cedar Hot smoked. Poached Ballotine of Scottish Salmon Mousse   

Meat Course:  Roasted White Pheasant.  

Winter Root Vegetables Infused with Thyme, Sage & Garlic. Smoked Bacon Wrapped Sausage with a Port wine and Red current Jus 

Intermezzo: Glazed Berry, Cinnamon, and Ginger Sorbet

Dessert: Chocolate Chess Pie.

Cremé Chantilly

To Finish: Port, Stilton, and Camembert 

To Start: 

Opt 1. Pan-fried escalope of Duck Fois Gras.

Roasted Polenta, Caramelized Apples, Sweet Wine & Chive Jus.

Opt 2. Snow Crab & Avocado Salad. 

Cherry Tomato Vinegar Dressing, Roasted Italian Red Peppers, Baby Gem Lettuce.

Opt 3. Lobster Ravioli.

Celeriac Puree, Sautéed Wild Mushrooms, Madeira Cream Sauce & Black Truffle.

Opt 4. Carpaccio of Prime Ribeye Beef.

Aged Parmesan, Arugula & Horseradish cream.

In the Middle: 

Opt 1. Roast Fillet of Local Beef. 

Seasonal roasted vegetables, Red Wine Jus, Scottish Langoustine, European Salsa Verde.

Opt 2.  Wild Caught Sea Bass.

Saffron Saffron Risotto, truffled Wild mushrooms & Wilted Spinach

Opt 3. Wild Caught Salmon. 

Parsley & Sorel cream, Baby potatoes, Crispy Leeks.

Opt 4. Vegetarian Mushroom Wellington. 

Sauce Au Poivre, Butter Roasted Rainbow carrots.

To Finish: 

Opt 1. Chocolate Brownie (GF) Vanilla Bean Ice cream.

Opt 2. Pot Au Creme Fresh Berries & Rossini Wafers.

Opt 3. Creme Brûlée, Pistachio Biscotti.

Opt 4. Local Cheeses & Dessert Wines.

                                                         BOOK NOW

The Chef’s Selection

Red Wines

Nebbiolo 2020.

Terriors d’Anton Boudin Noir.

Reduced Red Current Demi Glace & Parsnip Chips.

Allin Red Table Wine.

New Zealand Lamb Lolly Pops.

Coffee & Sichuan Pepper Rub, Cauliflower Puree & Bacon Powder.

Twenty-Nineteen BDX 2019.

North Atlantic Halibut.

Dauphinoise Potato & Caper Remoulade.

Cabernet Sauvignon 2019.

Dark Berry Creme Brûlée.

Pistacchio & Candied Citrus Biscotti.

Rosé Wine.

Rosé 2020 Cab Sauvignon. NC.

Salmon Roulade wrapped in Herb Crust, filled with Scottish Smoked Salmon & Lobster Mousse.

Butter Roasted Fingerling Potatoes and White Asparagus.

White Wines.

Chardonnay 2019 NC.

Dungeness Crab & Avocado Salad Tian.

Roasted Red Pepper, Tomato & Lobster Mayonnaise

Viognier 2019 NC

NC Prime Beef Carpaccio.

Champagne & Dijon Dressing, Arugula Salad & Salsa Verde.

Sauvignon Blanc 2020.

Wild Caught Sea Bass with Steamed Shellfish Broth.

Clams, Mussel, Calamari, South Carolina Shrimp & Sea Beans.

Mini Crispy Herb Roasted Potatoes.

Riesling 2021.

Lemon Meringue Pie.

Honeycomb, Jasmine & Honeysuckle Syrup.

Menu d’Bubbles!

Cava 2021.

Wild Mushroom Soup.

Finished with Truffle Cream & Chives.

Diver Caught Scallops.

Cauliflower Puree, Sultana Sweet Sherry Dressing.

Old Spot Pork Wellington.

Roasted Root Vegetables and Cava Cream & Sorrel Sauce

Wild Mushrooms in Cream Sauce.  Fresh Garden Herbs and Toasted Granary Bread.

Chocolate & Marshmallow Tart.

Graham Cracker Pop Corn & Raspberry Coulis.

Presented by Chef Graham Overal

www.chefgrahamoveral.com

The Chef’s Selection

~ Amuse ~

Beet Cured Salmon Gravlax.
Topped with Whipped Crème Fraiche, Sliced Chives and Dill.

~ 1st ~
Select Wild Mushrooms On Sour Dough Toast.

From the Asheville Farmers, a Selection of the Finest Wild

Mushrooms, Fried in the Chefs own Black Truffle Oil, Finished with Reduced Butter Cream Sauce & Chive Blossoms.

~ 2nd ~

Terrine of Gloucester Old Spot Pork.

Rainbow Carrots & Village Farms Wild Asparagus, Wrapped with Cedar Smoked Bacon. Served with Blackberry & Fig

Chutney

~ 3rd ~
A Tian of Lobster, Avocado, Red Pepper, Tomato & Romaine. A

shot of Spiced Lobster Bisque. Finished with Lobster Aioli.

~ 4th ~
The Marked Tree Bespoke Dessert...TBA

(The Marked Tree selection 2023

Gravlax - Blossom

Lobster – Chardonel

Terrine - Chloe

Mushroom Toast- Flat Rock Red

Dessert - Gruner!

Presented by Chef Graham Overal

www.chefgrahamoveral.com