Sample Menus

Winter Menu

Grilled Bruschetta, white bean puree & garlicky wilted chard, Pecorino Toscano


Endive Cups, blood orange, Black Mesa Ranch Chevre, toasted almonds, chives, honey citrus vinaigrette


Seared Diver Scallop, Rio Red Grapefruit Supremes, Rio Red grapefruit buerre blanc, micro greens


McClendon Farm’s warm escarole salad, garlic slivers, extra virgin olive oil, red pepper flakes, Pancetta Americana, herbed bread crumbs, soft cooked “Emma’s egg

Fall Menu

Braised “Foxfire Farm’s” lamb shank, roasted cippolini & butternut squash risotto, savory red wine braising reduction


Roasted Butternut Squash Ravioli, brown butter, fresh sage, toasted pine nuts, shaved parmesan


Moroccan Spice Rubbed Chicken, oven roasted, preserved lemon, green and red lentil ragout


Grilled Pork Chop from Salmon Creek Farm, savory mushroom and sunchoke bread pudding, cauliflower puree, tart cherry and apple cider sauce


Pan Seared Seasonal Fish, autumn vegetable hash, creamed collard greens with roasted garlic, crispy parsnip chips, herb salad with mirepoix and fennel, roasted red pepper relish

Spring Menu

Wild Mushroom and Spring Pea Risotto, melted micro-leeks, shaved Parmigiano-Reggiano


Black Mesa Ranch Chevre & Roasted Vegetable Terrine, creamy, tangy fresh chevre layered between grilled asparagus, roasted red peppers and zucchini, basil oil, crostini


House Made Papparadelle pasta, fava beans, roasted mushrooms and cippolini onions, olive oil, lemon zest, Parmigiano-Reggiano, fresh basil, pignolis


Grilled Lamb T-Bone, garbanzo, oven-roasted tomato and caramelized onion strudel, Moroccan-spiced baby carrots, cucumber-mint raita, aged balsamic syrup

Summer Menu

Seared Rare Corriander and Chili Crusted Ahi Tuna, cucumber & jicama slaw, mint, mango “salsa”


Fried Green Tomatoes, cornmeal, Heirloom tomato & basil relish, buttermilk-crème fraiche sauce


Panko Crusted Squash Blossoms, McClendon Farm’s summer squash blossoms stuffed with chive ricotta, chive oil, balsamic reduction


Grilled White Marble Farms Pork Tenderloin, grilled peach and Moroccan scented crème fraiche crepes, haricots verts

Laura Chamberlin

Professional Chef • Personal Service   (928) 814-8218

THE FOLLOWING MENUS REPRESENT A SAMPLE OF MY CULINARY STYLES AND INTERESTS, AND SHOWCASE SUGGESTED CHOICES OF CUISINE FOR THE SEASONS.

FALL FOODS:

Apples, beet root, cabbage figs, celeriac, celery, chestnuts, courgettes, cranberries, goose, kale, lamb, leeks, marrow, mushrooms, mussels, oysters, parsnips, pears, pomegranate, potatoes, pumpkin, quince, red cabbage, sprouts, squash, turnips, watercress

LIST OF SEASONAL INGREDIENTS

Contact:

Laura Chamberlin

e-mail: laura@lcprofessionalchef.com

phone: (928) 814-8218

WINTER FOODS:

White beans, brussel sprouts, beef ribs, cabbage, cardoons, caviar, celery root, chestnuts, chard, chicory, endives, escarole, grapefruit, jicama, sunchokes, kale, kiwi, kumquats, lentils, mache, mussels, oranges, parsnips, passion fruit, pineapple, pompano, potatoes, radicchio, rutabega, salsify, squash, squid, sweet potatoes, truffles, turnips, yams

SUMMER FOODS:

Apricots, arugula, basil, beans, green, berries (black/blue), chanterelles, cherries, chickpeas, clams, corn, crabs, soft-shell, cucumbers , currants, eggplant, figs, garlic, grapes, halibut, lobster, mango, nectarines, peaches, plums, porcinis, salmon, scallions, shallots, shellfish, squash, tomatoes,

watermelon, zucchini

SPRING FOODS:

Artichokes, asparagus, berries (blue etc), carrots, clams, soft shell crabs, cucumbers, dandelion greens, fiddlehead ferns, grouper, halibut, jerusalem artichokes, jicama, lamb, lemon, lettuces, morels, oysters, papaya, pea pods/peas, rhubarb, salmon, sardines, scallops, sea bass, shad, sorrel, spinach, strawberries, watercress, zucchini