Sample Menu



Small Plates/Appetizers


CHEESE PLATE 
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

CAVIAR 

Ask chef about options 


Fois Gras

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

POTATO PANCAKES
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

KOREAN WINGS
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


Salads

CHOPPED SALAD
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 
GREEK QUINOA
“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
balsamic vinaigrette

CAESAR
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
champagne vinaigrette

HOUSE SALAD
Chef’s choice of locally available greens, 
french vinaigrette



Soups

JATJUK
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.

VICHYSSOISE
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  

CHICKEN NOODLE
House noodles, mirepoix, fall off the bone chicken

TUSCAN KALE SOUP

Italian Sausage, Kale and cream

Entrees



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


CHOPS
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                                          

GALBI
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 

CHICKEN PAPRIKASH
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
Shrimp reduction

DUCK BREAST
Sous Vide and double crisped this is paired with seasonal sides. 


RABBIT RAGU

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

BEOUF BOURGINGON 
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.

WIENERSCHNITZEL
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. 

CHICKEN ROULADE 
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

Dover SOL
Lightly breaded and cooked in garlic and herb infused brown butter. variety of sauces available or top with a mango salsa. 


Pasta

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. 

NANA’S RAVIOLI 
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


BAKED MANICOTTI

Super thin pancake/crepe style pasta that is stuffed with mozzarella, ricotta, parsley, and baked in marinara sauce


TRUFFLE PAPPARDELLE 

Wild mushrooms, roasted red bell peppers,  Truffle salt, shaved Truffles (please discuss options with chef) housemate pappardelle, Crème fraîche, parmesan.

 

BUCATINNI 

Creamy goat cheese and tomato sauce with sun dried tomatoes and basil


CARBONARA
Fresh cut spaghetti, egg, bacon, parmesan, finished with yolk on top, grated cured egg yolk, parmesan, and parsley. egg pasta #decadent

SEAFOOD RAVIOLI
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. 


TRUFFLE BOMBS

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


VEGETARIAN LASAGNA

Roasted bell peppers, zucchini, eggplant are the foundation for this Lasagna. Roasted garlic and sun dried tomato béchamel. Mozzarella, ricotta, parmesan, and parsley. 


NANA’S LASAGNA
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

BAKED RIGATONI 
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)

Dessert
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


BREADS
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