Private Chef Services

To Start: French Onion Soup de Paul Bocuse.

Served with a Grilled Camembert Crouton and Pickled Red Onion.

The Salad: Lyonnaise Seasonal Salad. 

Greenfield Manor Hens Poached Egg, Smoked Bacon Lardon, Brioche Croutons. Red Chicory Romaine & Frisée Lettuce. Dressed with a Champagne & Dill Mustard Vinaigrette.

Meat Course: Bougie Beef Bourguignon. 

Locally Raised Ribeye & tenderloin of Beef, slow-cooked in Burgundy Red Wine with Wild Mushrooms, Smoked Bacon, Pearl Onions & Organic Carrots. Served with Black Truffle Mashed Potato.

To Finish: Pumpkin Spiced Creme Brûlée with Pistachio Biscottis 

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.

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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