Calbert Culinary Arts - Dallas, Mesquite, Texas caterer

As a professional personal chef, my job is to ensure that your party be a success.  Once you chose a menu and the date of the event, I will take care of the shopping and preparation for the event. A four course wine dinner is always al-carte service. Each course comes with a matching wine. It is always nice to have a waiter or waitress to serve the guest, so that host of the party spends all the time with the guest. The waiter or waitress fee is not included in the wine dinner. The professional personal chef will do the cleaning and garbage removal from the kitchen. No dirty dishes! The host will provide the tablecloth, china-ware, glasses and silver ware. However, if the host does not have these items, then I cant provide the items at the expense of the host. To view some of the wines that are selected by your professional personal chef, please click on the wine list. The professional personal chef always travel with the necessary things to get the job done.

Appetizer

Pan Seared Diver Sea Scallops-Truffle
With Cream Onion Leeks
Wine Suggested: Full Blended White /Rich Chardonnay

Tuna Tartar Napoleon
Corn Tortilla Chips
Wine Suggested: Crisp White Sauvigon Blanc or Brut Champagne


Fresh Mozzarella and Heirloom Tomato
Basil/Balsamic Red wine Glaze Reduction
Wine Suggested: (Red) Soft Medium to Full Bodied Tuscan Sangiovese


Escargots Napoleon
Red Wine Glaze/Herb Garlic Toast
Wine Suggested: (Red) Elegant Style Pinot Noir


Roasted Vegetable with Porcini Mushroom
Age Parmesan, Cream Sauce
Wine Suggested: (White) Crisp White Herbaceous Sauvignon Blanc

Soup

Cold Soup of Salted Cod
Puree Cream Soup

Gazpacho with Tapenade
Dice Tomato/Cucumber/Pepper/Fresh Basil

Roasted Pepper Soup
Vegetable Purée

Vegetable Consommé
Dice Tomato/Celery/Potato/Pasta

Salad

Arugula Salad with Age Goat Cheese
Candy Walnut/Grape/Strawberry/Honey Vinaigrette
Wine Suggested:  Crisp, refreshing Rose or Dry Champagne

Artichoke and Lobster Layer
Spinach Dressing/Chervil
Wine Suggested: (White) Rich Full Flavored Pinot Grigio

Carpaccio Of Monkfish with Snail Salad
Shallot/Chervil/Peel Dice Tomato, Fresh Tarragon
Wine Suggested: (White) Crisp, Fruity Well Balanced Riesling German or Domestic

Steam Asparagus and Beet
Roasted Mushroom Vinaigrette
Wine Suggested: (Red) Lighter Fruity French Cru Beajolais
 

Lettuce Salad Mimosa
Romaine, Iceberg and Boston lettuce,Hard Boil Egg/White Wine Vinaigrette
Wine Suggested: (White) Fruity Soft French Vouvray, Chenin Blanc or Viognier

Honeydew Melon, Arugula and Serrano Ham
Maple Roasted nuts/Honey Mustard Vinaigrette
Wine Suggested: (Red) Softer Style Spicey French Rhone or (White) Dry Crisp
Italian Vermentino

Entrée

Fisherman Saffron Stew
Clams/Shrimp/Fish/Squid/Lobster/Mussel Over Steam Basmati Rice
Wine Suggested: (Dry Red) Light & Fruity French Cru Beaujolais

Lemon Sole with Celery
Saffron-Tomato Fumet
Wine Suggested: (Red) Softer Style California Syrah, Spicey Rhone blend or (White) Dry Crisp Italian Vernaccia and Spanish Albarino


Stripe Bass with Crisp Skin
Mash Celery Root/ Basil Sauce
Wine Suggested: (white) Dry Italian Vermentino, Soave or Pinot Bianco

Herb Roasted Rock of Lamb
Sautéed Mushroom / Broccolini, Golden Mash Potato,Mint Demi Glace
Wine Suggested: (Red) Rich full bodied Cabernet Sauvignon.  (Red) Medium to full Bodied Italian Sangiovese, Pinot Noir or Spanish Tempranillo


9 ozs Grilled Tender Loin of Beef and Pan Seared Foie Gras
Sautéed Mushroom / Broccolini, Black Truffle Mash Potato, Veal Demi Glace
Wine Suggested: (Red) Cabernet Sauvignon Rich and Full Bodied, (Red) Pinot Noir, (Red) Bordeaux, (Red) California Merlot, (Red) Super Tuscan



Bag Steamed Zucchini Scaled Chilean Sea Bass

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