Sample Menus

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
— Yotom ottolenghi

Sample menus

During the beginning of her career, Ingrid managed a constant flow of specialty & local ingredients arriving on the doorsteps of the restaurants where she worked. This meant that menus changed daily, giving Ingrid the foundation to creatively conceive dishes on an ongoing basis.  Whether there are foods of which you want to explore, or ingredients from your garden that you would like to enjoy in a new way, Ingrid can customize dishes to your unique tastes and requests. Vegan, gluten-free & dairy-free diets are happily accommodated.


catering menus

Grilled Asparagus with Hazelnut AÏoli & Tarragon
Wild Salmon with English Peas, Slow Cooked Leeks & Garlic Scape Butter
Strawberry-Rhubarb Stuffed Crespelle with Mascarpone & Lavender Honey

Virginia Peach Celebration
White Peach Bellini
Bruschetta with Burrata, Chili-Grilled Peaches, Basil & Olive Oil
Roasted Chicken Breast with Peach-Arugula Salad, Prosciutto & Aged Balsamic Vinegar
Peach Crostata with Cinnamon Gelato

Virginia Apple Celebration
Sparkling Cider
Crostini with Local Cheese & Apple-Plum Chutney
Seared Sea Scallops with Apple Cider-Rosemary Glaze, Crème Fraîche & Bacon
Apple, Medjool Date & Watercress Salad with Pear Vinaigrette
Applewood Smoked Salmon with Brown Sugar Cure & Turnip Gratin
Heirloom Apple Crisp with Vanilla Ice Cream

Shaved Fennel, Apple & Parsley Salad with Pomegranate & Radish
Wild Mushroom Risotto with Parmigiano Reggiano, Escarole & Roasted Rainbow Carrots
Meyer Lemon Mousse with Ginger Cookies

personal chef cook date menus

Sample Menu I.
Roasted Chicken and Tortilla Soup with Monterey Jack & Cilantro
Mixed Greens with Jicama, Tomato, Corn, Pickled Shallots & Toasted Cumin-Lime Vinaigrette

Arctic Char with Garlicky Dill Sour Cream Sauce, Asparagus & Buttery Thyme Potatoes
Boston Lettuce with Lemon Zest-Shallot Dressing

Thai Style Noodles with Peanut Coconut Sauce, Sugar Snap Peas, Mung Bean Sprouts & Cucumber
Soy-Ginger Glazed Chicken, Steamed Shrimp, Sesame-Scallion Tofu

Sample Menu II, Vegetarian.
Penne Macaroni & Cheese with Three Italian Cheeses
Arugula Salad with Apple, Dried Cherries, Hazelnuts & Balsamic-Fig Vinaigrette

Roasted Garlic-Cauliflower Soup with Pumpernickel Croutons
Beet & Baby Spinach Salad with French Lentils, Goat Cheese & Mustard Dressing

Fattoush with Chickpeas, Fried Pita, Crumbled Feta & Sumac
Eggplant Moussaka with Fire-Roasted Tomatoes & Greek Style Yoghurt

cooking class & farmer's market menus

Cooking Class Menu I: Flavors of France, Vegetarian.
D'Anjou Pear, Watercress and Candied Pecans with Roquefort
French Onion Soup with Apple Cider & Gruyere Crouton
Tarte Tatin

 Cooking Class Menu II: Flavors of Morocco.
Carrot, Chickpea & Toasted Pine Nut Salad with Mint Dressing
Blood Orange, Pomegranate and Persimmon with Lemon & Parsley
Chicken Tagine with Harissa, Olives & Cinnamon Scented Couscous
Almond Cookies

Farmer's Market Menu I.
D'Avignon Radish and Cucumber Salad with Deer Tongue Lettuce & Summer Savory
Grilled Flat Iron Steak with Charred Baby Leeks, Macerated Bing Cherries & Thyme
Black Raspberry Crisp

Farmer's Market Menu II, Vegetarian.
Grilled Bread Salad with Heirloom Tomatoes, Yellow Corn, Mozzarella & Pesto
Goat Cheese Cake with Peaches, Blackberries & Blackberry Sauce

plant-based feasts

Vegan Dinner, Autumn.
Sugar Pie Pumpkin and Yellow Lentil Soup with Cilantro-Ginger Chutney & Lime
Celery Root, Apple and Parsley Salad with Toasted Cumin & Pomegranate
Roasted Cauliflower with Butternut Squash, Potatoes, Tamarind Drizzle & Mint
Chocolate Mousse with Tangerine

Array of Salads, Winter.

Ruby Red Grapefruit, Mango and Mizuna Salad with Spicy Cashews & Clementine Vinaigrette
Roasted Carrots & Parsnips, Herb Salad, Lemon Tahini Drizzle, Crumbled Feta, Za'atar
Farro Salad with Leeks, Meyer Lemon, Dill & Castelvetrano Olives
Shaved Mushroom and Arugula Salad with Pecorino, Thyme Croutons & Truffle Oil