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Chef Brian

Menus & Theme Parties

Chef Brian's Portfolio
Media Publications
Menus & Theme Parties
Past Event Photographs
Cooking Tips Techniques & Recipies
Soups & Sauces

International & Signature Menus

Signature Meat Dishes


·       Sweet Chipotle BBQ Brisket

·       Pineapple Rib Eye

·       Smoked & Grilled Rib Eye

·       Prime Rib Roast

·       Beef Wellington W/ Cognac

·       Seared Herb Medallions Au Poive

W/ Bourbon-Mustard Sauce

& Potato Procuitto Terrine

·       Veal Roulade, W/ Duxelle & Fresh Herbs

·       Stuffed Filet w/ Procuitto & Fontina

& Grand Marnier Demi

Artichoke stuffed Veal Chop,

W/ Tomato Gnocchi & Chanterelle Crème

·       Veal Roulade Florentine

·       Filet dusted with Coriander

Served w/ Salsa Fresca


Signature Fish & Seafood top 


1. Moroccan Roast Salmon, With Saffron Risotto & Cucumber Mint Yogurt

2. Tomato Tarragon Stuffed Salmon with Shrimp Mousse & Hollandaise Sauce

3. Blackened Salmon W/ Mango & Brie cheese

On Island Rice

4. Wild Mushroom Crusted Salmon, W/ Saffron Pernod Crème

5. Poached Salmon in French Pastry, W/ Julienne Vegetables

6. Poached Salmon W/ Cucumber Dill or Lemon Caper Sauce

7. Poached Salmon W/ Crispy Crab Cake & Coconut Curry Sauce

8. Afternoon Salmon Club Sandwich Bar W/ Soft Fresh Rolls, & Assorted Condiments & Aiolis

9. Pan Seared Ahi, W/ Wasabi Guava Drizzle, Rice, & Wontons

10.     Drunken Halibut, on Pineapple Risotto

& Creamy Pinacolada Sauce

11. Shrimp Crusted Halibut, W/ Orange Tarragon Burre Blanc

On Italian Creamy Polenta

13. Asian Sweet-Chile Bass, On Thai Noodles & Vegetables

12. Herb Seared Bass Medallions, On Sundried Tomato Risotto

& Lemon Caper Butter Sauce

14. Macadamia Crusted Stuffed Red Snapper w/ Chunky Mango-Papaya Salsa

15. SnapperKopita—Feta, Spinach, & Snapper Filet in Pastry

16. Shrimp Scampi, On Angle Hair Pasta

17. Braised Scallops in Pastry, W/ Port Wine Cream

& Julienne Vegetables


Brian’s Signature top

And Classic

Poultry Dishes


 Braised Chicken with Fennel Tomato Tarragon l’vingre on Creamy polenta


Crispy Coconut Chicken Breast w/ Thai Peanut sauce on Pineapple brown rice


Chicken Breast Wellington; w/ wild mushroom Duxelle, foie gras, crispy French pastry and Cognac Demiglaze


Stuffed Chicken Breast D’Angelo: Mushrooms, Artichokes, Fromage and Lemon Burre Blanc, served on Garlic mashed potatoes or Angle Hair pasta.


Stuffed Chicken Breast Santa Fe; Chipotle Cheese, Black Beans, Green Tomatillo salsa, on sweet maize purée & Crispy Tortilla nest.


Greek Chicken in Pastry; Feta Cheese, Spinach and Rosemary on Eggplant Tomato Ragout w/ Lemon Caper Sauce


Chicken Parmesan; Marinara and Italian cheeses on Pasta


Braised Lemon-Rosemary Chicken; with Risotto Au Jus


Roast Free Range chicken; stuffed with Caramelized Onion, Olives, & oven roasted Tomatoes




Pasta Specials top



 Lobster Ravioli - Filled with and Julienne Vegetables in your choice of sauces:  Lemongrass Fennel Broth w/ Saffron crème reduction,

Sundried Tomato Crème sauce, or Shrimp bisque.


Ravioli – Filled w/ Italian sausage or Tofu Sausage, & Sage Ricotta Pesto, in a Fradiavlo sauce.


Pan Seared- Crispy Mushroom Ravioli on Chardonnay Crème and splashed with a Red Pesto.




Puttanesca style- Black olives and capers, in a traditional Tomato Red-Wine sauce and Feta cheese.

Al Fresca - Organic Romas, basil, garlic and olive oil, sautéed with pasta and fresh mozzarella.

D’ Venice – Crab & Artichokes in a light Romano Crème.

Signature Scampi – Jumbo Shrimp, garlic, white wine, olive oil, & basil.

Fruti Di Mare – Fish, calamari & mussels in a fennel tomato sauce.




Florentine - Fresh cheeses, veggies & spinach in a Pesto crème.

Hermosa – Herb seared lobster medallions, over wild mushroom tortellini, lemon caper burre Blanc and haricots vert.

Tortellini Antipasti Salad (Delicious Hot or Cold) Artichoke hearts, Wild Mushrooms, olives, Procuitto, in Sundried tomato vinaigrette.

D’ Morocco – Pickled Tomatoes, spinach, cauliflower & poppy seeds.

D’ Gremolata - Served over spinach & chicken or veal scaloppini.


Pasta Specials II.  Top



Penne Mediterranean – Roast Eggplant, Tomato, Peppers, Garlic tossed with chicken, feta cheese and crispy Leeks.

Julienne – Julienne cut Carrot, Leek, Mushrooms, Sweet Peppers, Smoked Chicken & Gremolata herbs, in a light Romano broth.

A la Saffron – Green, Red & Yellow Tomatoes, cooked in their own juices, with saffron, fennel & Roasted Sweet Onion.


Fresh pasta filled with Crab, Spinach & Cheeses baked in Shrimp Creole Bisque.

Pollo – Shredded Chicken, Sweet peppers, cheeses and fresh herbs, in a Pomodoro sauce.

Vitello – Grilled Vegetables and Veal Ragout, sauced with Béchamel Parmesan gratinee.



Linguine al Pesto – Basil Pesto, Toasted Pinenuts, Sundried and Fresh Tomatoes and Smoked Gouda Cheese.

Pollo Madeira – Chicken cooked in Madeira Wine and herbs, Mushroom Caps & Asparagus.

Alla Pescatore – Tender Clams, Calimari & Fresh Fish, in a Zesty Red Sauce or Savory White Sauce.





Desserts top


Raspberry Truffle Cake

Chocolate Dipped Strawberry Cake

Carmel Apple Tart

Chocolate Pecan Tart

Fresh Fruit & Berry Crostata

W/ Vanilla Bean Gelatto

My Tira Misu

CoCo-Orange Gateau

Strawberry-Mango Meringue

Crème Brulee

Apple Yogurt Brulee

Peach Cobbler

Apple Cranberry Crisp

Grand Mariner Berry Napoleon

Carmel Pecan Fudge Cake

Tangerine Cheesecake

W/ Chocolate Ganache

Champagne Pear Tart

W/ Marzipan

Banana Foster Cheese Cake

Fresh fruit & Sorbet

Maple Pecan Pumpkin Cheese Cake

Coconut pecan Torte 


Signature Starch Dishes top

  Wild Rice Pilaf

W/ Currents, Pinenuts, Feta & Scallions

Cajun Scallion Rice

Risotto al Fungi

Shrimp Risotto

Beef Barley Pilaf

W/ Pine Nuts & Tomatoes

War Fried Rice

W/ Steamed Brown Rice

Pesto Mashed Potatoes

Roast Garlic Mashed Potatoes

Mashed W/ “ the works ”


Potatoes Au Gratin D’Brian

Red Potato Terrine, W/ Procuitto,

Basil & Sundried Tomato

Cumin Potato Cassulet,

W/ Grilled Zucchini, Olives & Tomato

Wild Mushroom & Potato Casserole

Creamy Italian Polenta

Baked Polenta Lasagna al Pesto

Pineapple Baked Sweet Potato

Sweet Potato Puree

Marshmallow Maple Yams al Praline

Herbed Bread Stuffing

Garlic & Herb Bread Puddings

Bulgur Wheat Timbales

Barley Risotto

Creamy Quinoa

Italian Style Creamy Polenta

Rosemary Roasted Country Potatoes

Mushroom, Roast Pepper & Red Potato Sauté

German Style Potatoes W/ Onion & Bacon

Potato & Corn Ragout






Accompaniment Dishes top


Orange Honey Glazed Carrots

Vanilla Honey Butter Carrots

Brown-Buttered Brussels Sprouts

Shredded Brussels W/ Lime

Creamed Corn

Simmered Corn Cobs

Haricots W/ Bacon Lyonaise

Green Beans Almondine

Creamed Spinach

Sautéed Spinach Italian


Steamed Asparagus

Buttered Broccoli

Zucchini Mushroom Sauté

Asian Stir Fry

Curry Vegetables

Baked Fennel Gratine

Garlic Zucchini Sauté

Herb Cheese & Grilled Vegetable Streusel

Julienne Vegetable Sautee

Braised Cabbage Austrian Style


Gourmet Vegetarian top



Appetizer: Crispy Egg rolls with 3 sauces

Entrée: Braised Tofu and Wild Mushrooms

Starch: Ginger Fried Rice

Vegetable: Lemon Glazed Broccoli



Appetizer: Grilled Portobello Caesar salad

Entrée: Ginger Braised Tempeh

Starch: Brown rice & Scallions w/ Peanut sauce

Vegetable:  Honey-Vanilla Carrots w/ Santa Barbara Orange segments



Appetizer: Salad of Grilled Vegetables vinaigrette

Entrée: Eggplant, Polenta & Tofu-Herb-Cheese Lasagna

Starch: Escarole & Cannellini beans

Vegetable: Zucchini & Artichoke Sautee


Tropical Island theme

Appetizer: Garden Island Salad

Entrée: Grilled Pineapple & Portobello skewers

Starch:  Aloha Rice

Vegetable:  Chinese long beans w/ sesame soy



Appetizer: Mini falafels & pitas w/ hummus and apricot chutney

Entrée: Braised Tofu Cutlets w/ yellow curry & vegetables

Starch: Saffron Taboule (Cous cous)

Vegetable:  Roasted Eggplant  & Tomatoes


American Style Barbecue

Appetizer: Spinach & herb dip w/ gourmet crackers & Crudités

Entrée: Hand-formed, baked Veggie-Soy Burger Sandwich Bar

Starches: Baked Potato Bar & Baked Beans

Vegetables:  Salad Bar & Corn on ½ cobs


PDF download-Multi-Cultural Menus

Brian Thompson - Personal Chef 
Cell phone # (702) 980-0490