serving the Dallas / Fort Worth Area

Chef Aimee's Personal Chef Service & Catering - Dallas / Fort Worth, Texas
Flower Mound, TX
ph: 469-693-7841

Sample Menu

I offer a full range of menu options for all tastes and diets.  I prepare every item from scratch and to order in your home kitchen.  I can also prepare special items at your request.

Below is just a sampling of the great entrees I can prepare for you.  Your menus will be custom tailored to your tastes and desires.

Fall / Winter 2009-10

Beef & Lamb Dishes

  •   Beef Bourgignon with Rosemary Mashed Potatoes
  • Texas Chili with Honey-sweetened Cornbread
  • Ragout of Beef with Red Lentils served in a Sourdough Bread Bowl
  •   Roast Rack of Lamb with Tarragon Dijon Sauce served with Savory Herb Bread Pudding
  • Swiss Steak with Mushroom Gravy served with Buttered wide noodles and fresh pasley
  • Asian Orange Beef Stir-fry over a bed of Jasmine Rice
  • Seared Filet Mignon with Brandy Dill Cream Sauce and Rosated Garlic Fingerling Potatoes
  • Citrus Rosemary Grilled Loin Lamb Chop with Baked Sweet Potato and Cinnamon Butter
  • Home-style Pot Roast with Root Vegetables
  • Savory Shepherds Pie
  • Creamy Beef Stroganoff served over Egg Noodles
  • Hungarian Goulash tossed with Rigatoni

  

 

Pork Dishes

  •   Pork and White Bean Cassoulet
  • Pork Medallions in Citrus Pepper Sauce over Orange-infused Mashed Sweet Potatoes
  • Asian Cherry Ginger Pork over Buckwheat Noodles
  • Grilled Pork Chops with Hard Cider Mustard Sauce tossed with Gnocchi
  • Espresso-rubbed Pork Tenberloin with Orange Cinnamon Glaze and Wild Rice Pilaf
  • Jalapeno Basil Glazed Porkchops with Spicy Blackbeans
  • Rosemary Roasted Garlic Pork Tenderloin with Herb Roasted New Potatoes
  • Savory Italian Sausage and Peppers over a bed of Linguini
  • Southwest Pork Chops with Corn Salsa
  • Southwest Sausage and Bean Soup with Warm Flour Tortillas

 

 

Poultry Dishes



 

  •   Homestyle Chicken Pot Pie in a Puff Pastry Crust
  •   Coq au Vin over Rosemary Roasted Garlic Mashed Potatoes
  •   Chicken Tikka Masala over Basmati Rice
  • Sauteed Chicken Breast with Tomato Basil Tapenade Drizzled with a Balsamic Reduction with Orzo tossed with Fresh Herbs
  • Lemon Herb Roasted Chicken with Savory Rosemary Bread Pudding
  • Honey Lemon Glazed Cornish Hens with Rosted Sweet Potatoes
  • Chef Aimee's Famous Dried Cranberry and Pecan Chicken Salad
  • Italian  Chicken Sausage tossed with Whole Wheat Gnocchi and Asparagus in a White Wine Sauce
  • Chicken Ravioli with a Texas pesto of cilantro and pecans
  • Chicken Saltimbocca with Roasted Butternet Squash, Sage, and Brown Butter
  • Chicken Cacciatore over a bed of Egg Noodles
  • Classic Chicken Parmigiana over Pasta with Marinara Souce
  • Chicken Tortilla Soup with Warm Corn Tortillas
  • Chicken Marsala over Whole Wheat Spaghetti

 

 

Seafood Dishes

 

  •   Grilled Shrimp en Brochette with Creamy Jalapeno Cheddar Grits - a Gourmet Twist on a Southern Classic
  •   Pan-seared Shrimp tossed with Cilantro Pecan Pesto and Penne Pasta
  • Grilled Orange Roughy with Artichoke Pepper Sauce over Orzo Pasta
  • Thai Lime Cilantro Soup with Shrimp with Spring Rolls
  • Lump Crabmeat Salad in Tomato Cups
  • Cedar Plank Smoked Salmon with Caper Dill Sauceover Brown Rise Pilaf
  • Bombay Shrimp over Jasmine Rice
  • Coconut Panko Crusted Shrimp with Remoulade sauce and Sweet Potato Fries
  • Pan-seared Rainbow Trout with Salsa Verde and Spicy Black Beans
  • Red Snapper with Sake Ginger sauce with Buckwheat Noodles tossed in Soy Cilantro Sauce
  • Pecan Crusted Tilapia with a Lemon Garlic Butter Sauce with Herb Roasted New Potatoes
  • White Clam Sauce over Linguine
  • Seared Salmon with Citrus Ginger Glaze over Fruit-jeweled Couscous
  • Classic Shrimp Scampi toosed with Linguini
  • Seafood Quiche with crab, shrimp, and scallops
  • Seafood Paella

 
Cajun
Dishes

  •   Chicken Margaux over Egg Noodles
  •    Steak Diane with Garlic Mashed Potatoes
  • Chicken and Smoked Sausage Jambalaya
  • Red Beans and Rice with Andouille Sausage
  • Corn Maque Choux over Rice
  • Shrimp Creole over Rice
  • Lousiana Crawfish Pie
  • Crawfish Etouffee over Rice
  • Blackened Tilapia with Remoulade Sauce over Cajun Dirty Rice
  • N'awlins Chicken Gumbo served in Sourdough Boulet Bread Bowls

 

Vegetarian Dishes

  •   Cream of Asparagus Soup with Parmesan Croustinis
  • Rainbow Tortellini with Caramelized Onions and Smoked Gouda Cream Sauce
  • Roasted Acorn Squash stuffed with Pecan and Cranberry Wild Rice Pilaf
  • Herbed-crust Pizza with Grilled Vegetables, Buffalo Mozzarella, and Fresh Basil
  • Moroccan Vegetable Stew over Couscous
  • Butternut Squash Soup with Multi-grain Rolls
  • Cheese Enchiladas with Ranchero Sauce and Spicy Black Beans
  • Ricotta Spinach Stuffed Manicotti with Roasted Red Bell Pepper Sauce Drizzled with Pesto
  • Classic Eggplant Parmigiana with Pasta and Marinara Souce
  • Hearty Grilled Veggie Lasagna with Garlic Bread
  • Red Bells Stuffed with Lentils and Quinoa with Savory Tomatoc Sauce
  • Asian Vegetable Stir-fry with Ginger Say Sauce over Buckwheat Noodles
  • Savory Putanesca Sauce over Fettucine with Shaved Parmesan

 

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"Chef Aimee" Logo design by Christian Fuenfhausen,  Web: http://www.funfhausen.com/ 

 

Chef Aimee's Personal Chef Service & Catering - Dallas / Fort Worth, Texas
Flower Mound, TX
ph: 469-693-7841