Sample Menu

These are just a few recipes that I can prepare for you. Please contact Chopping Board Chronicles for your personalized menu.

Appetizers

Beetroot and Carrot Cutlets with Mango Salsa

Potato and Sweet Corn Cutlets with Chipotle Sauce
Tandoori Chicken Wings with Yogurt Mint Chutney
Shami Kebab (chicken/beef) with Yogurt Cilantro Chutney
Chicken Sliders with Cabbage Slaw, Caramelized Onions and Cheddar Cheese
Bacon-wrapped Dates with Goat Cheese
Crackers with Smoked Salmon, Pickled Onions and Capers

Roasted Broccoli and Leek Soup with Chili Oil

Soups

Creamy Mushroom Soup
Roasted Cauliflower Soup with Chimichurri
Roasted Broccoli and Leek Soup with Chili Oil
Lemon Chicken Soup with Soba Noodles and Spinach
Sweet Corn Chicken Soup
Roasted Butternut Squash Soup
Corn Chowder with Crabmeat

Salads

Caprese Salad
Apple and Fennel Salad with toasted Pecans and Citrus Vinaigrette
Potato and Scallion Salad
Caramelized Sweet Potato and Lettuce Salad with Toasted Pecans
Shaved Carrot and Farro Salad with toasted Walnuts
Apple and Celery Slaw
Roasted Broccoli and Spinach Salad with Green Goddess Dressing
Arugula and Cherry Tomatoes in Citrus Basil Dressing with toasted Pine Nuts

Mains

Chipotle Spiced oven cooked Ribs
Herb Crusted Lemon Chicken
Green Curry Fish
Indian Goat Curry
Peri-Peri Chicken
Quinoa and Black Bean Burger with Avocado, Lettuce, Tomatoes and Chipotle Aioli
Beef Burger with Caramelized Onions and Monterey Jack
Spaghetti with Meatballs
Quinoa Chanterelle Risotto

Sides

Soy Glazed Green beans
Maple Glazed Five Spice Carrots
Potatoes and Asparagus in Lemon Butter
Roasted Squash and Cauliflower drizzled with Chimichurri
Roasted and Pickled Beets, Carrots and Onions
Garlicky Broccoli Rabe
Oven Roasted Root Vegetables with Ranch Dipping Sauce

Desserts

Chocolate Cake with Hot Chocolate Sauce and Ice Cream
Tres Leche with Chocolate Caramel Drizzle
Pumpkin Pie with Cinnamon Sugar Whipped Cream
Apple Ginger Crumble with Salted Caramel
Black Forest Cake
Orange and Lemon Custard with Almond Tuile and Candied Lavender

Small-Group Catering

Pricing depends on the number of guests, menu, and type of event. Please contact us for further details and availability.

Five Course for Summer Party

Watermelon and Cucumber Salad with Feta Cheese and Lemon Cilantro Dressing
Cold Cucumber and Mint Soup with Mint Cream Profiterole
Corn Hash with Burrata, Basil and Olive Oil
Grilled Lamb Chops with Fingerling Potatoes and Asparagus
Chocolate Brownie with Hot Chocolate Sauce and Vanilla Ice Cream

Roasted Acorn Squash with Mozzarella and Balsamic Glaze

Five Course for Winter Party

Roasted Cauliflower Soup
Zucchini and Eggplant Involtini
Roasted Acorn Squash with Maple Balsamic Glaze and Mozzarella
Dry Herb Rubbed Ribs with Root Vegetables
Poached Pear and Ginger Crumble with Cinnamon Whipped Cream

Asian Menu

Sweet Corn Chicken Soup
Cabbage and Carrot Salad with Tangy Sesame Dressing and toasted Cashews
Bok Choy, Mushroom and Zucchini in Burnt Ginger Sauce
Egg Fried Rice with Scallions and Garlic
Malay Sponge Cake with Ginger Sesame Caramel Drizzle

Family Style Dinner

Caprese Salad
Flatbread with Fig Chutney, Arugula, Goat Cheese and Prosciutto
Arugula and Cherry Tomato Salad with toasted Pine Nuts and Citrus Basil Dressing
Spaghetti with Meatballs
Tiramisu

Indian Menu

Shorba (Mutton Soup with Lemon and Cilantro)
Shami Kebab with Sheermal and Cabbage Onion Relish
Chicken Biryani served with Onion and Tomato Raita
Shahi Tukda (Fried Bread soaked in Saffron Syrup and Caramelized Milk)

Five-Course Dinner Menu

Spiced Butternut Squash Soup with Crab Meat
Chicken Caesar Salad with Garlic Croutons
Grilled Lamb Chops with Caramelized Onions and Roasted Potatoes
New York Style Cheesecake with Blueberry Swirl

Chopping Board Chronicles is a fully licensed and insured business in the City of Chicago. I personally hold a ServSafe Food Sanitation Certificate and graduated from the Institute of Culinary Education, New York in 2010, with a specialty in culinary arts and management.