Menus — Chef Zaddy

Sample Menus

Italian Meal Prep

Day 1

Lamb Ravioli

In a Vodka Sauce Bisque, topped with roasted brussel sprouts and toasted walnuts

Day 2

Chef Zaddy’s Eggplant Parm

With Chris’ special sauce, smoked mozzarella and basil-scented broccoli rabe

Day 3

Lamb Bolognese

Rigatoni pasta, topped with shaved pecorino cheese, fresh basil and cremini mushrooms

Day 4

Artichoke and Tomato Caprese Salad

A bed of arugula tossed in a balsamic reduction, with fresh mozzarella and served with herb grilled chicken

Day 5

Chicken and Veal stuffed peppers

With oregano-olive tapenade, parmesan cheese and toasted pistachios

French Night

Course 1

Fromage et Viande

Chef’s selection of cheese and charcuteries served with figs brûlée, pistachios and classic French cornichons pickles

Course 2

Salade de Pomme et Fenouil

Apple and fennel salad, with lemon vinaigrette, pickle mustard seeds, pomegranate and basil

Course 3

Epinard Roti

Roasted spinach with shallots, garlic and provencal herbs

Course 4

Paupiette et Pomme Limon

Crabmeat stuffed Flounder, with brown butter and almonds, served with crispy lemon-roasted Yukon gold potatoes

Course 5

Côte de Boeuf et Foie Gras

Dry aged rib eye for the table topped with Foie Gras, served with sauce bordelaise, sauce morel and sauce bernaise and a side of sweet potato risotto

Middle Eastern Meal Prep

Lunches

Quinoa Steak Bowl

Warm quinoa salad with lemon juice, cucumber, parsley, tomato, red onion and mint. Topped with seared steak, toasted almonds and mustard-harissa vinaigrette

Mediterranean Cob Salad

Seared berbere chicken breast over romaine lettuce and arugula, topped with chermoula marinade, tomatoes, avocado, hard boiled eggs and olives

Stuffed Apples

Allspiced-turkey, feta and farro with a balsamic reduction

Fattoush Salad

Toasted pita croutons, pickled onions, tomato, cucumber, parsley, dill and radish with a balsamic vinaigrette

Chris’ Chicken Souvlaki Lettuce Wraps

Iceberg lettuce, herb-cumin marinated chicken breast with toasted almonds, apricots, sliced cucumber and harissa hot chili pepper paste

Dinners

Chicken and Dates

Seared curry chicken breast with tuscan kale, dates and caramelized onion compote

Carrot ‘Pasta’

Lamb with onions, garlic and oregano, topped with a saffron tomato-yogurt sauce

Steak Zaddy

Seared strip steak garnished with chili threads and curry aioli, served with spicy harissa brussel sprouts

Meatballs Isreal

Ground chicken with caramelized onions in mint-lemon tomato sauce served with pita and micro greens

Green Steak

Seared strip steak with date and onion compote and chermoula marinade

Asian Seafood