A Sample Menu Salads
Seasonal mixed green, beefsteak tomatoes, blistered haricot vert, artichokes, pick fine herbs, with Chef Cheick's three oil dressing.
An assortment of freshly baked miniature bagels, muffins, Danishes, croissants and scones, accompanied by creamy butter, cream cheese, fruits jams and preserved garnish with fresh seasonal sliced fruit.
Pan roasted beets with endive, gorgonzola cheese, toasted hazelnuts, pears, lemon vinaigrette dressing.
Hors d’oeuvres Pan roasted sweet prawns With grilled bread, garlic, olive oil, herbs, crème fraiche and smoked spinach paprika. Sautéed Wild Mushrooms: With garlic, herbs, butter, taleggio cheese and grilled bread.
Finger Sweets Mini tarts: Strawberry Mini tarts: Peach Mini tarts: Mixed Fruits Mini Eclair Chocolate or Coffee
Beef Brisket Panini Beef brisket marinated in barbeque sauce, on toasted classic ciabatta with caramelized onions and melted cheese. Chicken Liver Sandwich Tahini garlic aioli sauce, red onions, tomatoes and house pickles on wheat tortilla with fries.
Dinner 7-hour Braised Boneless Short Ribs Royal organic Quinoa, mixed veggies, grilled corn, purred roasted yellow bell pepper, peas topped with crispy shallots and hoisin Demiglace sauce. Roasted or Fried Buffalo Wings With creamy hot sauce, spicy sweet and sour cilantro sauce or homemade BBQ sauce. Served with two pieces of chicken, roasted or fried.
Fish Roasted Black Sea Bass: With mixed herbs bread crumbs, sauté spinach, wild rice and fish stock sauce.
Herbs Rack of Lamb: Artichoke with roasted roots vegetables and demi-glace.
Pineapple Hibiscus Mint Ginger Pineapple Juice Hibiscus Mint Juice Coffee Tea
Beef 6oz Prime Filet: With roasted garlic compound butter, Lyonnaise potatoes, broccolini.
Poultry Marinated quail: With artichoke heart, oven roasted tomatoes, camembert cheese, demiglace sauce and rutabaga puree.
Cheick grew up in Paris, France where he acquired and cultivated the skill of cuisine cooking. At an early age Cheick’s aunts invited him into their kitchens and introduced him to the art of Senegalese style cooking. With the culinary skills learned from his aunts paired with entrepreneurial parents whom owned a restaurant in Paris - voilà! - Chef Cheick was born! Chef Cheick attended IFOCOP Éragny College, a hostelry, greta secondary school for Hotel & Catering businesses. He has 20 years of culinary experience in restaurants and hotels, both in the United States and Europe. Additionally, he has studied and worked with French chef Alain Ducass, one of the most recognized chefs in the world.
French techniques with an international cuisine taste. We specialize and believe in using organically grown food. Catering For All Events! •
Customer Testimonials “Chef Cheick offers a high-end dining and catering experience, combining quality food with professional service” - ???
Phone: 323.802.3218 Email: firstname.lastname@example.org Web: kara-cuisine.business.site
Instagram: @chefcheick Twitter: @ChefCheick Facebook: @chef.cheick
Go Fresh! Go organic! Go Chef Cheick!
A Sample Menu French techniques with an international cuisine taste. We specialize and believe in using organically grown food.