Ordering is easy... 

Print out this menu page for easy reference when contacting us with your order.

 1. Choose from one menu below or mix it up! (per person price will be adjusted to reflect this.) Most side dishes can be exchanged upon request at no extra charge.

Per person price of each menu includes the cost of food, delivery and chef services. 

2.  Then email us at mychefdujour@hotmail.com or call us at 617-947-1178 with your order (Please let us know of any diet restrictions you have at this time i.e. gluten, lactose free, etc.)  

We can easily assist with discount pricing on rental items, servers/bartenders at $29-$34 per hr. and beverages - Please inquire when you order. 

For your convenience - Visa, Mastercard, Discover and American Express are accepted.

Prix fixe menus below 

Pan Seared Black Trumpet Mushroom Salad with a Clementine Vinaigrette. G.F.

Express Bronze NEW! Spring special menu $39.00 per person (10 person minimum)

Hors d' oeuvres

Assortment of Spinach Parmesan and Mushroom Duxelle Stuffed Phyllo Cups Spiced Black Tiger Shrimp Cocktail

Salad

Mesclun with Fresh Crumbled Thyme Marinated Parisian Feta cheese in a Herb Roast Tomato Vinaigrette

 Entree

Oven Roast Pork Tenderloin aux Jus with Cranberry Risotto and Summer Garden Ratatouille Gratinee

  Dessert

Fresh Baked Chocolate Torte Smothered in Hot Chocolate and Topped with Whipped Cream and Mint

Substitutions:

Baked Potato Puree, Roast Root Vegetables No extra charge. (Call for others)

Lamb Loin add $6.00 per person.

Fresh! (never frozen!) Salmon Steak/Filet Ravigot add $9.00 per person. (call for other fish)

Filet Mignon (Beef Tenderloin) add $9.90 per person. (call for other steak)

Rack of Veal add $19.00 per person. 

Express Silver $49.00 per person

Hors d' oeuvres

Assorted Fruit and Gourmet Cheese Platter

Steamed Asparagus Spears Wrapped in Prosciutto

Spicy Jumbo Shrimp Cocktail

Salad

Mesclun Salad with Herbs and Tomatoes in a Red Wine Vinaigrette, or Tossed with Hearts of Palm and Artichoke

 Entree

Balsamic Glazed Roast Chicken "Joel" in Country Vegetables and Fine Herbs

Dessert

Gourmet Cheesecake with Fresh Berries, Mint and Whipped Cream

617-947-1178

 mychefdujour@hotmail.com

  Salmon filet ready for searing.

Express Gold $59.00 per person

Hors d' oeuvres

Shitake Mushroom Duxelle Filled Phyllo Cups

Assorted Fruit and Gourmet Cheese Platter

Prosciutto and Poached Pear Skewers

Soup

Choice of:

Mussel with Baby Spinach

Potato-Leek with Chives

French Onion Soup Gratinee

Salad

Broth Poached Artichoke and Maryland Crabmeat Salad on a Bed of Tender Greens Tossed in a Champagne Vinaigrette

Entree

Pan Seared Salmon Ravigot (Fine Herb, Shallot and Caper Vinaigrette) with Tourne' of Steamed Potatoes and Vegetable Ratatouille

Dessert

Chocolate Cake with Fresh Seasonal Berries and Mint

Express Platinum $79.00 per person

Hors d' oeuvres

Pan Seared Louisiana Crab Cakes with Grain Mustard Aioli

Tuna Tartare on a Wonton with Cucumber, Chives and Ponzu Sauce

Deluxe Gourmet Fruit and Cheese Platter

Steamed Asparagus in Prosciutto

Salad

Pan Seared Wild Mushrooms in a Demi-Glace on a Bed of Tender Field Greens in a Saffron Vinaigrette

Appetizer

Cranberry Parmesan Risotto with Truffled Haricotvert

Entree

Marinated and Pan Roasted Chilean Sea Bass in Onion Jam, Rice Noodles with Sauteed Fresh Baby Green Vegetables in Fine Herbs

Dessert

Bakery Fresh Fruit Tart with Mint and Whipped Cream

  Priix fixe menu prices do not include waiter fees -please call for details

mychefdujour@hotmail.com

 617-947-1178

Special! Simplicity menu

Great for last minute events, budget conscious or graduation parties.

$19.99 per person for a 4 course dinner buffet! (20 person min.)

Hors d' Oeuvres

Assorted Cheese Baked Phyllo Cups

Spiced Shrimp Cocktail

Salad

Tender Field Greens Tossed in a Shallot Red Wine Vinaigrette

Entree

Balsamic Glazed Roast Chicken with Roast Root Vegetables

or

Pan Seared Chicken Tuscany with Sauteed Vegetables

Dessert

Gourmet Cheesecake with Whipped Cream and Mint

Creamed Carrot and Cauliflower Soup with Shaved Braised Lobster Mushrooms, Watercress and Truffle Oil in a Puff Pastry.