FROM A BACKYARD BBQ TO SOCIAL AND FAMILY EVENTS

Chef John Ledbetter

 PRIVATE & PERSONAL CHEF FOR ALL OCCASSIONS    

WE PROVIDE MANY DIFFERENT 
TYPES OF SERVICES.

Planning a party? We can make a quick drop-off of your selected menu items or create an in-home dining experience with Chef Ledbetter and his staff caring for all your service needs. This may include a tailored menu, rentals, linens, flowers, staff and clean up. Let us take the stress of planning off your "plate". Chef Ledbetter will customize your menu to meet your needs, theme, and/or dietary restrictions. Please feel free to contact us with your idea and we will send you a customized plan.

BROWSE OUR MENUS 

SAMPLE DINING MENUS
Menus are consistently updated with seasonal items, flavors and new ideas.
You may choose from our sample menus below or we can personally customize a menu to suit your needs, theme, etc.
HORS d’ OEUVRES RECEPTION SAMPLE MENU

C H E F  J O H N  L E D B E T T E R

P e r s o n a l C h e f

HORS d’ OEUVRES RECEPTION SAMPLE MENU


PASSED OR STATIONED

AHI TUNA TARTAR TACOGREEN APPLE, FRESNO CHILI, YUZU, CILANTRO

CHORIZO GOAT CHEESE TART- FIG COMPOTE, MICRO HERB

DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE

GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO

STUFFED ROASTED BLACK MISSION FIG- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHIVES

TOMATO AND LOBSTER ARANCINI- SWEET PEPPER PESTO

ROASTED BEET AND GOAT CHEESE SKEWER- TOASTED ALMONDS AND HONEY

BEEF SKEWERS- CREMINI MUSHROOMS, CHERRY TOMATO

RED SNAPPER CEVICHE TOSTADAS- AVOCADO, TOMATO, LIME, TORTILLA STRIPS

TOMATO TARTS- ROASTED TOMATOES, WALNUT PESTO

STATIONED

“7 LAYER” DIP- SMOKED SALMON, WHIPPED CREAM CHEESE, CAPERS, ONIONS, HARD BOILED EGG, SERVED WITH MINIATURE BAGELS

KICKED UP GUACAMOLE- GOAT CHEESE, PUMPKIN SEEDS, SWEET JALAPENO

CHARCUTERIE PLATTER- VARIETY OF MEATS, ARTISANAL CHEESES, CRACKERS, OLIVES, SUNDRIED TOMATOES, SEASONAL FRUITS, JAMS

LUNCH FALL SAMPLE MENU 

C H E F  J O H N  L E D B E T T E R

P e r s o n a l C h e f

LUNCH SAMPLE MENU


SALADS/ APPETIZERS COURSE

BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE

BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE

CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING

CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE

DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE

GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO

ROASTED BUTTERNUT SQUASH SOUP- MAPLE CREAM, SAGE, ALMOND COOKIE

CITRUS AND CHILI MARINATED GRILLED JUMBO SHRIMP- FARO WATERCRESS AND HERB SALAD, CHARRED LEMON

ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS

RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS

ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD

BLACK MISSION FIG TART- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHICORY SALAD

SAUTÉED CALAMARI- BROWN GARLIC BLUE LAKE GREEN BEANS, SPANISH CHORIZO, LEMON, FLAT LEAF PARSLEY


ENTRÉE COURSE

APPLE AND BACON CHOPPED SALAD- ROMAINE LETTUCE, PEAR, FETA, CRANBERRY, NUTS

CURRIED SHRIMP AND BABY GREEN SALAD- GARBANZO BEANS, SHAVED ONION, MANGO, CORN, AVOCADO DRESSING

ARUGULA, WALNUT AND SALMON SALAD- JICAMA, QUINOA, SESAME SEEDS, WASABI VINAIGRETTE

ITALIAN CHOPPED CHICKEN SALAD- SPINACH, ROMAINE, CHOPPED CHICKEN, SALAMI, CHICK PEAS, BASIL, CHERRY TOMATOES, MOZZARELLA CHEESE

BABY KALE AND QUINOA CHICKEN SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE

* GRILLED WHITE PRAWNS- MANCHEGO CHEESE POLENTA, ROASTED ROOT VEGETABLES

* GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS, MICRO ARUGULA SALAD

* GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO CHIMI CHURI SAUCE

OVEN ROASTED SEA BASS- TOASTED GINGER, JASMINE RICE, SWISS CHARD, BUTTERNUT SQUASH

* GRILLED MARY’S FREE RANGE CHICKEN BREAST- WHIPPED POTATOES, GARDEN VEGETABLE

BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE

ALL NATURAL BEEF BURGER- ONIONS, LETTUCE, TOMATO, PICKLES WITH POTATO SALAD

* ITEMS CAN ONLY BE GRILLED IF APPLICABLE


DESSERTS

CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM

SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING

BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR

DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM

VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAR

DINNER MENU FALL SAMPLE MENU

C H E F  J O H N  L E D B E T T E R

P e r s o n a l C h e f

DINNER SAMPLE MENU

SALADS/ APPETIZERS COURSE

ROASTED BUTTERNUT SQUASH- MAPLE CREAM, SAGE, ALMOND COOKIE

BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE

BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE

CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING

CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE

SAUTÉED CALAMARI- BROWN GARLIC, SPANISH CHORIZO BLUE LAKE GREEN BEANS, LEMON, FLAT LEAF PARSLEY

GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO

CITRUS AND CHILI MARINATED GRILLED JUMBO SHRIMP- FARO WATERCRESS AND HERB SALAD, CHARRED LEMON

BLACK MISSION FIG TARTLET- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHIVES

DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE

AHI TUNA TARTAR- GREEN APPLE FRESNO CHILI, YUZU, CILANTRO, CORN CHIP

ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS

RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS

ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD


ENTRÉE COURSE

CARAMELIZED BRUSSELS SPROUT RISOTTO- BUTTER NUT SQUASH, MASCARPONE CHEESE, OREGANO

SEAFOOD PAELLA- WHITE PRAWNS, MANILA CLAMS, CARLSBAD MUSSELS, SPANISH CHORIZO, FREE RANGE CHICKEN, ARBORIO RICE

* GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS, MICRO ARUGULA SALAD

OVEN ROASTED SEA BASS- TOASTED GINGER, JICAMA RICE, SWISS CHARD, BUTTERNUT SQUASH

GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO, CHIMI CHURRI

NEW YOUR STRIP- CARAMELIZED BRUSSEL SPROUTS, BUTTERNUT SQUASH TORTELLINI, BALSAMIC GLAZE

HALF ROASTED MARY’S FREE RANGE CHICKEN- BASIL MASHED POTATOES, ARTICHOKE HEARTS, GRILLED LEMON

BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE

FILET MIGNON “STEAK FRITES”- ROASTED HERB, YUKON POTATO, ASPARAGUS BUNDLE, PIQUILLO PEPPERS PESTO (supplemental l of $5.00 per order)

* GRILLED BONE IN BERKSHIRE PORK- BLACKBERRY HONEY GLAZE, ROASTED BEETS, RAINBOW CHAR

* ITEMS CAN ONLY BE GRILLED IF APPLICABLE


DESSERTS

CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM

SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING

BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR

DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM

VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAG

DINING IN THE BARN AT THE MANASSERO FARMS
Menus below are for events with a limited kitchen equipment. 
Similar to events held at  The Manassero Farms. 
Menus are consistently updated with seasonal items, new ideas and flavors.
HORS d' OEUVRES FALL SAMPLE MENU 

C H E F  J O H N  L E D B E T T E R

P e r s o n a l  C h e f 

H O R S d’ O E U V R E S  S A M P L E  M E N U

PASSED

AHI TUNA TARTAR TACOGREEN APPLE, FRESNO CHILI, YUZU, CILANTRO

CHORIZO GOAT CHEESE TART- FIG COMPOTE, MICRO HERB

DEVILED EGGS- CHIPOTLE AIOLI, GARDEN HERBS

GRILLED SHRIMP SKEWERS- MARINATED WITH ORANGE ZEST AND CHILI, PARSLEY PESTO

TOMATO AND LOBSTER ARANCINI- SWEET PEPPER PESTO

BEEF SKEWERS- CREMINI MUSHROOMS, CHERRY TOMATO

RED SNAPPER CEVICHE TOSTADAS- AVOCADO, TOMATO, LIME, TORTILLA STRIPS

TOMATO TARTS- ROASTED TOMATOES, WALNUT PESTO


STATIONED

“7 LAYER” DIP- SMOKED SALMON, WHIPPED CREAM CHEESE, CAPERS, ONIONS, HARD BOILED EGG, SERVED WITH MINIATURE BAGELS

KICKED UP GUACAMOLE- GOAT CHEESE, PUMPKIN SEEDS, SWEET JALAPENO

CHARCUTERIE PLATTER- VARIETY OF MEATS, ARTISANAL CHESSES, CRACKERS, OLIVES, SUNDRIED TOMATOES, SUMMER FRUITS, JAMS

LUNCH SAMPLE FALL MENU 

C H E F  J O H N  L E D B E T T E R

P e r s o n a l  C h e f 

L U N C H  S A M P L E  M E N U


SALADS/ APPETIZERS COURSE

BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE

BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE

CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING

CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE

DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE

ROASTED BUTTERNUT SQUASH SOUP- MAPLE CREAM, SAGE, ALMOND COOKIE

ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS

RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS

ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD

BLACK MISSION FIG TART- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHICORY SALAD

SAUTÉED CALAMARI- BROWN GARLIC BLUE LAKE GREEN BEANS, SPANISH CHORIZO, LEMON, FLAT LEAF PARSLEY


ENTRÉE COURSE

APPLE AND BACON CHOPPED SALAD- ROMAINE LETTUCE, PEAR, FETA, CRANBERRY, ALMONDS

CURRIED SHRIMP AND BABY GREEN SALAD- GARBANZO BEANS, SHAVED ONION, MANGO, CORN, AVOCADO DRESSING

ARUGULA, WALNUT AND SALMON SALAD- JICAMA, QUINOA, SESAME SEEDS, WASABI VINAIGRETTE

ITALIAN CHOPPED CHICKEN SALAD- SPINACH, ROMAINE, CHOPPED CHICKEN, SALAMI, CHICK PEAS, BASIL, CHERRY TOMATOES, MOZZARELLA CHEESE

BABY KALE AND QUINOA CHICKEN SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE

GRILLED TEXAS WHITE PRAWNS- MANCHEGO CHEESE POLENTA, ROASTED ROOT VEGETABLES

GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS

GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO CHIMI CHURI SAUCE

OVEN ROASTED SEA BASS- TOASTED GINGER, JASMINE RICE, SWISS CHARD, BUTTERNUT SQUASH

GRILLED MARY’S FREE RANGE CHICKEN BREAST- WHIPPED POTATOES, GARDEN VEGETABLE

BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE

ALL NATURAL BEEF BURGER- ONIONS, LETTUCE, TOMATO, PICKLES WITH POTATO SALAD


DESSERTS

CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM

SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING

BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR

DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM

VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAR


SIT DOWN SERVICE FOR PARTIES 25 PEOPLE AND UNDER

BUFFET SERVICE FOR PARTIES 26 PEOPLE AND OVER

MANASSERO FARMS DINNER MENU FALL SAMPLE MENU

C H E F  J O H N  L E D B E T T E R

P e r s o n a l  C h e f 

D I N N E R S A M P L E M E N U

SALADS/ APPETIZERS

ROASTED BUTTERNUT SQUASH- MAPLE CREAM, SAGE, ALMOND COOKIE

BABY GREEN SALAD- SHAVED FENNEL, CUCUMBERS, CURED OLIVES, VALBRESO FETA CHEESE, RED WINE VINAIGRETTE

BABY KALE AND QUINOA SALAD- GOLDEN RAISINS, SUNFLOWER SEEDS, BEETS, SIMPLE VINAIGRETTE

CLASSIC CAESAR SALAD- PARMESAN CROUTONS, BLACK PEPPER, CAESAR DRESSING

CELERY AND PEAR SALAD- WILD ARUGULA, GOAT CHEESE, CARAMELIZED APPLE VINAIGRETTE

SAUTÉED CALAMARI- BROWN GARLIC, SPANISH CHORIZO BLUE LAKE GREEN BEANS, LEMON, FLAT LEAF PARSLEY

CITRUS AND CHILI MARINATED GRILLED JUMBO SHRIMP- FARO, WATERCRESS AND HERB SALAD, CHARRED LEMON

BLACK MISSION FIG TARTLET- MAYTAG BLUE CHEESE, TOASTED WALNUTS AND CHIVES

DEVILED EGGS AND BACON- CHIPOTLE AIOLI, CHIVE

AHI TUNA TARTAR- GREEN APPLE FRESNO CHILI, YUZU, CILANTRO, CORN CHIP

ROASTED BEETS- TOSSED WITH SHERRY VINAIGRETTE, CREAMY GOAT CHEESE, PISTACHIOS, GARDEN HERBS

RED SNAPPER CEVICHE- AVOCADO, TOMATO, LIME, TORTILLA STRIPS

ZUCCHINI CARPACCIO- PICKLED ONION, WILD ARUGULA, CUCUMBER SALAD

ENTRÉE

CARAMELIZED BRUSSELS SPROUT RISOTTO- BUTTER NUT SQUASH, MASCARPONE CHEESE, OREGANO

SEAFOOD PAELLA- WHITE PRAWNS, MANILA CLAMS, CARLSBAD MUSSELS, SPANISH CHORIZO, FREE RANGE CHICKEN, ARBORIO RICE

GRILLED KING SALMON- BRAISED RAINBOW CHARD, APPLEWOOD SMOKED BACON, ORANGE SEGMENTS, MICRO ARUGULA SALAD

OVEN ROASTED SEA BASS- TOASTED GINGER JICAMA RICE, SWISS CHARD, BUTTERNUT SQUASH

GRILLED CALIFORNIA TRI-TIP- WHIPPED POTATOES, ROASTED ASPARAGUS, CILANTRO CHIMI CHURRI

NEW YOUR STRIP- CARAMELIZED BRUSSEL SPROUTS, PUMPKIN TORTELLINI, BALSAMIC GLAZE

HALF ROASTED MARY’S FREE RANGE CHICKEN- BASIL MASHED POTATOES, ARTICHOKE HEARTS, GRILLED LEMON

BRAISED FIVE DOT RANCH BEEF SHORT RIBS- FARM CARROT, BEETS, POTATO PUREE

FILET MIGNON “STEAK FRITES”- ROASTED HERB YUKON POTATO, ASPARAGUS BUNDLE, PIQUILLO PEPPERS PESTO (supplemental l of $5.00 per order)

GRILLED BONE IN BERKSHIRE PORK LOIN- BLACKBERRY HONEY GLAZE, ROASTED BEETS, RAINBOW CHARD

DESSERTS

CROISSANT BREAD PUDDING- MILK CHOCOLATE, VANILLA, CHANTILLY CREAM

SEASONAL COBBLER- VANILLA BEAN, OAT STREUSEL TOPPING

BERRY SHORTCAKE- SEASONAL BERRIES, WHIPPED CREAM, SWEET BISCUIT, POWDER SUGAR

DULCE DE LECHE CHOCOLATE BROWNIE- TOASTED PEANUTS, CHANTILLY CREAM

VANILLA BEAN CRÈME BRULE- SHORT BREAD COOKIE, STRAWBERRIES, POWDER SUGAR


SIT DOWN SERVICE FOR PARTIES 25 PEOPLE AND UNDER

BUFFET SERVICE FOR PARTIES 26 PEOPLE AND OVER