Sample Menus

FOOD FOR YOUR LIFESTYLE

Here is a selection of the types of menus that I can create for you through my private chef cooking services. Together we can create menus which accomodate your preferences, dietary needs and busy lifestyle.

Let’s explore the vast and delicious cuisine of Italy together.

Regional Italian

BREAKFAST

  • Individual Frittatas with Sausage, Broccoli and Pecorino

  • Flatbread Breakfast Sandwich with Eggs, Pancetta, Provolone
    and Roasted Peppers

  • “Strata” - Savory Bread Pudding with Fresh Sheep’s Cheese, Olives, Calabrian Chiles and Sage

LUNCH

  • Grilled Salmon Salad with Arugula, Teardrop Tomatoes, Shaved Fennel and Trampeti Olive OIl

  • Winter Minestrone with Dark Leafy Greens, Cannelini Beans,
    Butternut Squash and Parmigiano-Reggiano

  • Farro Salad with Grilled Chicken, Tomatoes, Corn, Fresh Mozzarella
    and Basil Pesto

DINNER

  • Handmade Potato Gnocchi with San Marzano Tomato Cream and Basil

  • Orrechiette with Broccoli Raab, Spicy Sausage and Pecorino Sardo

  • Grilled Chicken “alla Diavola” with Sweet Pepper Asparagus Bundles, Toasted Pine Nuts and Really Good Olive Oil

Pan-Asian

Enjoy the big, bold flavors of Thailand, Vietnam, China and Malaysia in your own home.

  • “Dak Juk” Korean Style Rice Porridge with Chicken, Summer Squash and
    Toasted Sesame Seeds

  • Japanese Style Rolled Omelet with Dungeness Crab and Avocado

  • “Jianbing” Chinese Style Crepes Stuffed with Egg, Soy-Braised Chicken, Scallions, Cilantro and Hoisin Sauce

BREAKFAST

  • Classic Vietnamese Phớ with Traditional Garnishes

  • Thai-Style Fried Rice with Lemongrass Pork, Chinese Broccoli, Egg, Garlic and Fresh Pineapple

  • Báhn Mí Sandwich with Vietnamese Pâté, Grilled Chicken, Pickled Carrots and Daikon, Sliced Jalapeno and Traditional Báhn Mí Sauce

LUNCH

DINNER

  • Panang Beef and Pumpkin Curry with Bell Peppers, Onions, Lime Leaf and Crushed Peanuts, served with Traditional Sticky Rice

  • Stir Fried Beef and Broccoli with Oyster Sauce and Sesame Seeds

  • Sushi Night with the Freshest Fish in the Market That Day

Special Diet

My healthcare background allows me to adjust your menu to your specific dietary needs with ease. I am well-versed in Gluten Free, Diabetic, and Heart Healthy diets, and I can also prepare Whole 30, Paleo, Weight Watchers and Keto menus.

  • Egg, Sausage and Cheese Bites with Fresh Chives (GF, Keto)

  • Spring Vegetable and Goat Cheese Omelet with Crispy Sausage Patties (GF, Keto, Paleo, Whole 30)

  • Coconut Flour Banana Pancakes with Fresh Strawberries (GF, Paleo)

BREAKFAST

  • Shaved Vegetable “No Noodle” Lasagna with Hearty Meat Sauce and Pecorino Toscano (GF, Whole 30)

  • Stir-Fried Shrimp with Spring Vegetables and Zucchini Noodles (GF, Keto, Paleo, Whole 30)

  • “The Big Salad” - Farmer’s Market Summer Vegetables, Greens, Herbs and Grilled Chicken Breast with Maussane Olive Oil and Aged Sherry Vinegar (GF, Paleo, Whole 30)

LUNCH

DINNER

  • Grilled Free Range Chicken Breast with Chickpea-Chorizo Ragú and
    Braised Swiss Chard (GF)

  • Pan Roasted Alaskan Halibut with Braised Oxtail Ragout and
    Sautéed Bloomsdale Spinach (GF, Paleo, Keto, Whole 30)

  • Grilled Alaskan Salmon with Wilted Lacinato Kale and Roasted Shallot
    Bone Broth (GF, Keto, Paleo, Whole 30)

Plant-Based

Put your heatlh first with high-protein, family-friendly vegetarian cooking that’s both healthful and delicious. You won’t miss the meat! Vegan menus also available.

  • Spring Vegetable Congee with Poached Egg and Sweet Chile Sauce

  • Chanterelle Mushroom Breakfast Sandwich with Eggs and Fontina Cheese

  • Scrambled Egg Bites with Charred Grape Tomatoes, Basil and Black Pepper Ricotta ‘Mousse’

BREAKFAST

  • Curried Red Lentil-Coconut Soup with Skillet Flatbread and Cilantro

  • Grilled Asparagus Salad with Crispy Goat Cheese Tartlet and Wildflower Honey Vinaigrette

  • Tartines with Beet Tartare, Soft Egg, Tarragon and Young Sheep’s Cheese

LUNCH

DINNER

  • Wild Mushroom Struedel with Merlot Syrup and Arugula Salad

  • “Beans and Greens” with Giant Lupini Beans, Wilted Kale, Spinach and Chard, Fennel, Rich Broth and Parmesan Breadcrumbs

  • Grilled Summer Vegetable Salad with Crispy Falafel and Sweet Corn Vinaigrette

What people are saying.

  • “I worked with Harry for 10 years, and I can truly attest that he is one of the most passionate chefs I've ever met."”

    — Jeremy Flores, Culinary Director, Heavy Restaurant Group, Former Colleague

  • “From your childhood favorite to an elevated dinner, Harry "Coach" Mills knows how to make your belly happy. I've never been disappointed and he's cooked me a lot of meals. Caters to allergies and there isn't a cuisine he won't cook."

    — Jessika Scannell, Director of Operations, Heavy Restaurant Group, Former Colleague & Client

  • “I've been eating Harry's cuisine for over a decade and he always makes meals delicious, and above all, fun."

    — James Benoit, Client

Free Consultation

During your free zero-commitment consultation, we discuss your desired number of meals per week, food likes and aversions, allergies and dietary restrictions, health goals, and grocery budget.