1 super funky selection for the foodies like an unpasteurized farmers cheese, a bleu cheese, or a combo (Humboldt fog for example), 1 soft rind cheese like brie or double cream, 1 universal crowd pleaser like smoked Gouda or Cheddar
Ask chef about options
Ask chef about options
CHARCUTERIE, PICKLES, OLIVES
Cured Italian, Spanish, or Hungarian sausages, seasonal selection of olives, my own brother's house pickles during summer, pimento, giardiniera or pickled carrots.
BACON WRAPPED STUFFED DATES
Stuffed with sun dried tomato, goat cheese, and herbs
My father blessed me with this family recipe teaching me the arduous task of finely grating the potatoes and onions by hand and most importantly seasoning the oil with an onion before frying. Served with apple sauce and sour cream.
WILD GULF SHRIMP AND POLENTA
local grits, green onion, chives, mango, avocado, spicy aioli, Andouille Sausage
saffron rice can be substituted for polenta
Fried twice with secret Korean Family recipe, sweet and spicy sauce, served with pickled radish
STUFFED MUSHROOM CAPS
Herb soft polenta, mushroom cream, and warm brie, pickled onion
OPEN FACE TACOS
Puffy San Antonio style taco shells made to order wth masa harina. Served with baby Chihuahua, pineapple pico de gallo, avocado, sour cream, & hot sauce
chicken mole, duck confit, pork carnitas, or carne asade
Tarte Flambée Potato Skins
My Homage to going to France with my dad. Twice baked, fried, stuffed with Gruyère, house made Crème fraîche, bacon-onion jam, and chives
Boston butter lettuce, green leaf lettuce, bleu or goat cheese, roasted peppers, green onion, pine nuts or almond slivers, bacon, avocado, olive selections.
lime oregano vinaigrette
Melon and Goat Cheese
Compressed melon, soft goat cheese, lime basil vinaigrette
“Chef-LIfe” a great friend and local gardener served this to us during a spontaneous multi course meal. Greek olives, roasted bell peppers, seasonal veggies, feta, nuts, served over a bed of arugula
Romaine, red leaf, green leaf, imported parmesan, garlic, cage free pasteurized eggs, anchovy, bacon, bleu cheese, garlic croutons
BEET AND GOAT CHEESE
Local braised beets, micro greens, strawberries, walnuts, soft chèvre
Chef’s choice of locally available greens,
Pine nut porridge is the most creamy and beautiful porridge we have tasted, great starter
BUTTERNUT SQUASH BISQUE
This is a soup we can make any which way. Vegan, vegetarian, or with Nueske’s bacon. The complex flavors of the butternut always make this a delicious treat.
My moms take on a classic. The soup we fight over….leeks, potatoes, onions, Nueske’s bacon, crushed red pepper, served hot with green onions, Colby-Jack, and crackers
ITALIAN WEDDING SOUP
tender meatballs, tomato broth, homemade noodles
HAM BONE CHOWDER
Everything but the kitchen sink soup starting with slowly simmered ham bone stock.
MATZO BALL SOUP
Schmaltz infused balls, golden broth, Jewish penicillin
House noodles, mirepoix, fall off the bone chicken
TUSCAN KALE SOUP
Italian Sausage, Kale and cream
RIBEYE OR NEW YORK STRIP
Prime cuts/Grass Fed grain finished(marbling score 1-4) well developed fat. Taste of steaks can increase in flavor with level of aging this will depend on availability from butchers and how far in advance we plan. Australian Waygu/Domestic Waygu hybrids(marbling between 4-8) these are a more recently available steak as a result of american and australian farmers crossing Japanese genetics with pre-existing domestic cattle strains. Finally the extremely marbled A5 Waygu winner of beef olympics etc. pure bread imported from Japan(marbling score 8-12) this will literally melt in your mouth. Served in much smaller portions to account for not only its price but also its decadence. This will require advance planning. Sous Vide, Butter basted, grilled etc. variety of sauces available as well as cuts. filet, ribeye, N.Y Strip etc
Lamb, Veal, or Pork. Sous vide if performance is increased always finished on the grill. Roasted vegetables and mashed potatoes or ask chef for more options.
Wild Caught SALMON and beyond
Pan Seared Salmon. Basil olive oil rub and specialty seasoning
Korean L.A style short ribs (cut laterally and pounded out) for the most umami explosion. Secret family recipe Ginger, garlic, soy, asian pear, and onion make up the base for the marinade. Served with rice, lettuce, fermented soy bean paste (ssamjang), and of course the best kimchi
Braised chicken with lots of paprika, sour cream, served over spaetzle
HIGH COUNTRY SEAFOOD AND GRITS
Shellfish catch of the day, goat cheese grits, Andouille sausage, sun dried tomatoes, bell peppers, and vidalia onions
Sous Vide and double crisped this is paired with seasonal sides.
Braised rabbit legs, sous vide saddle/rabbit loin, carrot ragu, served over crispy potatoes
A HUNTERS TROPHY
A Chez Mikey exclusive developed to please crowds looking for a Lamb entree with a Chicken option. Combining the elements of Chicken Cacciatore(Slowly braised chicken leg quarters, heirloom tomatoes, bell peppers, olives, onions, soft polenta) with the elegance of Rack of Lamb(sous vide & dijon/rosemary/breadcrumb crusted)
min order 8 above can also be made separate ask the chef for side options
A classic french dish utilizing high quality wine and a slow braise to make otherwise tough beef quite tender. Served with mushrooms, potatoes, and bread to lap up the delicious sauce.
Thinly pounded veal cutlet, spaetzle, roasted vegetables, mushroom espagnole
Chez Mikey BURGER/Sliders etc
Smashed style burgers like your favorite Hamburger Joints or Pub style Sliders with a medium rare center. Big Mac spin 0ffs, kimchi enhancements, special sauces all possible. Philly Cheesesteaks also available made with beef or even Venison during the right time of year and if supplies are available. Pulled pork with traditional or cuban style flavors.
Butterflied rolled and stuffed with prosciutto, chèvre, basil, sun dried tomatoes, and pine nuts. Sous Vide and seared Served with fettuccini & zucchini
red pepper cream sauce
Lightly breaded and cooked in garlic and herb infused brown butter. variety of sauces available or top with a mango salsa.
Parmesan is always imported from Italy and aged min 24 months. Mozzarella is either purchased at Caputo's which is produced locally, award winning, fresh (within days of production), and with quality Wisconsin milk or imported water buffalo mozzarella with its higher protein, and an insanely soft creamy texture. Mozzarella is chosen based on what type of pasta is being made (sometimes one works better than the other) and also preference of customer if there is any;-) or you can just leave this all up to me... I would like to consider myself an expert at eating mozzarella!
Homemade pasta available in the following varieties (spinach, beet, carrot, or egg) Each dish has a pasta that pairs best with it and will be noted after description. or just default to egg pasta as it always works or note that tortellini use egg yolk pasta as this enhances both color and texture.
Traditional the way my Italian grandmother taught me. There is nothing fancy here (ground chuck, spinach, pine nuts, and parmesan) sometimes we enhance with course cut ground pork but this is always discussed. Served with meat sauce. spinach pasta
Super thin pancake/crepe style pasta that is stuffed with mozzarella, ricotta, parsley, and baked in marinara sauce
Wild mushrooms, roasted red bell peppers, Truffle salt, shaved Truffles (please discuss options with chef) housemate pappardelle, Crème fraîche, parmesan.
Creamy goat cheese and tomato sauce with sun dried tomatoes and basil
Fresh cut spaghetti, egg, bacon, parmesan, finished with yolk on top, grated cured egg yolk, parmesan, and parsley. egg pasta #decadent
Jumbo lump crab meat, wild gulf shrimp, garlic, shallots, & red pepper cream sauce egg pasta
SUN DRIED TOMATO AND GOAT CHEESE RAVIOLI
Pine nuts, goat cheese, and sun dried tomato served in vodka sauce. beet pasta
MICHELIN STAR RAVIOLO
Stuffed with ricotta and a whole egg yolk this is a exciting dish as the egg yolk will still be liquid when you break into it! bacon and sage butter sauce, garnished with parsley, parmesan, and grated cured egg yolk. This is a dish that can only be made for small parties!
MOZZARELLA AND GARLIC TORTELLINI
Buffalo Mozzarella, garlic, basil, pine nuts, tossed in basil pine nut cream sauce.
Buffalo mozzarella, white truffle oil, black truffle, parmesan, wrapped like a dumpling, truffle and shallot cream sauce.
EGGPLANT OR CHICKEN PARMESAN
Served with angel hair and marinara. egg pasta
Roasted bell peppers, zucchini, eggplant are the foundation for this Lasagna. Roasted garlic and sun dried tomato béchamel. Mozzarella, ricotta, parmesan, and parsley.
Traditional meat like my Italian grandmother taught me with the addition of some fancy ingredients.. Italian Sausage, ground chuck, meat sauce, water buffalo ricotta, mozzarella, & mascarpone.. egg pasta
Italian sausage, chuck, roasted garlic, San Marzano tomatoes, sun dried tomatoes, baked with chèvre, parmesan, and fresh Mozzarella . commercial semolina pasta or housemade
Additional sauce and pasta available upon request (pesto, alfredo, arrabbiata, butter/parmesan, fettuccini, angel hair, and spaghetti)
Crème brûlée, flourless chocolate cake, sorbet, ice cream, gelato pineapple upside down cake, Shortcake, chocolate mouse & ganache themed desserts. Ask the chef for more info
Chez Mikey does know how to bake breads however in the spirit of offering the best experience possible we outsource baking for most of our events. This way we can focus more on the rest of the cooking as bread baking is very time and temperature sensitive. During the summer baking breads is off the table all together because of the heat. That being said for some specialty events the following breads are available upon request; sour dough (super rustic version with cracked wheat and ancient grains), swedish rye bread, sour dough (extra tangy in baguette form), southern style biscuits, cardamom bread, ciabatta, and focaccia