Weddings, Bachelorette, Private Dining, Anniversaries, Birthdays.
VRBO’s-AirBnB’s, Wine Pairing Dinners & Cooking Classes.
Special menu service.
All menus can be adjusted for Gluten Free, Lactose Free, Seafood/Shellfish Allergies & Nut Allergies.
Please let us know when booking & we will accommodate you & your guests. Private Chef Gluten Free Fine Dining & Private Personal Chef Dining
Chef Graham, At Your Service!
We bring the professional chef dining experience to the comfort of your home or chosen venue without the hassle of reservation hunting, or pretense.
We are very pleased to announce our new Wine & Food Pairing dining experience!
Message us to find out more and reserve you next special event.
I began my journey in the Culinary & Hospitality industry over 25 years ago and worked alongside some of the finest chefs in Europe...
A variety of Menu options. Whether it be a Romantic French Dining Experience for two or a Southern Cookout for you and 20 of your closest friends!
-Jasmine, Asheville, NC
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.
To Finish: Port, Stilton, and Camembert
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.
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.
The Chef’s Selection
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 2020 Cab Sauvignon. NC.
Salmon Roulade wrapped in Herb Crust, filled with Scottish Smoked Salmon & Lobster Mousse.
Butter Roasted Fingerling Potatoes and White Asparagus.
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.
Lemon Meringue Pie.
Honeycomb, Jasmine & Honeysuckle Syrup.
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
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
~ 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
A huge thanks to all the local suppliers, Farmers, Fishermen and Women, Butchers, Bakers, and Employees of those listed below. I wouldn't be able to do this job without your hard work!