Hallie Norvet

Personal Chef Service

Spring 2018

Produce that is grown in season is more vibrant, flavorful, and more nutritious than
produce grown out of season.
Seasonal produce is also more readily available, less expensive,
 and is usually of better quality in appearance and nutrition than vegetables gown out of season.

Below are private dinner menu and catering options
that Chef Hallie Norvet has prepared for this season.


6 Minute Egg

Maldon, Black Pepper,

Sesame Seed, Chive, Chile


Hoisin Pork + Jicama Taco

Jicama Shell, Pulled Pork Country Ribs

Herb Crema, Cilantro, Pickled Onion,

Lime, 5 Spice, Hoisin Glaze


Butter Braised Radish

Avocado-Lemon Mousse,

Feta, Micro Arugula, Marigold,

Fried Shallot, Sunflower Seed


Spring Broccoli-Snap Pea Soup

Focaccia Crouton, Parmesan

Crisp Pancetta, Crème Fraiche


Roasted Green Cabbage Wedge

Sweet Pepper, Chive, Garlic

Dijon-White Balsamic Vinaigrette


Salt Roasted Beet and Citrus Salad

Cara Cara Orange, Pomelo,

Goat Cheese, Radish, Picked Shallot,

Sunflower Seed, Tarragon Dressing


Loaded Broccoli

Cheddar Sauce, Bacon Crumbles,

Fried Onion, Scallion, Pickled Jalapeno


Spring Caesar

Butter Lettuce, Radish, Hardboiled Egg,

Crouton Crumbles, Fried Capers

House Caesar, Worcestershire-Balsamic Reduction


Smoked Paprika Cauliflower Steak

Heirloom Tomato Jam, Chimichurri

Yam Puree, Garlic-Basil, Spring Peas

Soft Herb Salad


Grilled Cilantro-Lime Shrimp

Grilled Avocado, Cara Cara Orange

Butter Lettuce, Cucumber-Radish Salsa

Lime Vinaigrette, California Olive Oil


Chile Crusted  OraKing Salmon

Tomatillo Salsa

Broccolini, Cherry Peppers

Cauliflower Sunchoke Puree


Pomegranate Braised Beef Short Rib

Pomegranate BBQ Sauce

Smoked White Cheddar Macaroni and Cheese

Fried Onions, Herb Salad


Lump Crab Cake

Celery, Cilantro, Jalapeno, Chive

Granny Smith Apple-Fennel  Slaw

Lemon-Caper Remoulade