Private Chef · Darien, Connecticut

Menu — Week Three

Chef Robert  ·  PrivateChefDarien.com  ·  Robert@RobertLGorman.com  ·  602-370-5255

An upscale rotation of American comfort cooking — moist, tender, and easy to enjoy. Rich creamy sauces, mild seasoning, and familiar proteins, served Monday through Friday.

Client Style Notes

Food is kept moist, tender, and easy to enjoy. We avoid dry grilled proteins, hard crusts, aggressive garlic, overly spicy sauces, and very lean preparations without sauce.

Preferred Methods

Braising, poaching, roasting with pan sauce, sous vide, slow simmering, creamy casseroles, stews, risotto, baked pastas, gravies, and gentle searing finished with sauce.

Signature Sauces

Mushroom cream, Dijon cream, sherry cream, beef gravy, bordelaise-style reduction, Bolognese, Alfredo, mornay, Comté cheese sauce, Marsala cream, and lemon butter cream.

Flavor Without Heat

Spice stays mild; depth comes from herbs, cheeses, butter, cream, mushrooms, onions, and wine reductions rather than heat.

Week Three

Monday

Breakfast

  • Poached eggs on multigrain toast with light hollandaise
  • Turkey sausage
  • Berries

Lunch

  • Turkey, Comté & roasted red pepper wrap, creamy herb spread
  • Creamy cauliflower soup

Dinner

  • Classic beef Bolognese lasagna with ricotta & mozzarella
  • Caesar salad, lightly dressed
  • Garlic toast

Tuesday

Breakfast

  • Banana walnut oatmeal with cream & brown sugar
  • Toast with butter

Lunch

  • Chicken pot pie filling over rice
  • Small side salad
  • Fruit cup

Dinner

  • Skinless swordfish with sherry cream sauce
  • Buttered rice
  • Creamed peas

Wednesday

Breakfast

  • Cheddar scrambled eggs with ham
  • Multigrain toast

Lunch

  • Philly-style beef wrap with provolone
  • Soft fruit

Dinner

  • Bison New York steak with onion mushroom gravy
  • Mashed potatoes
  • Buttered corn

Thursday

Breakfast

  • Cottage cheese bowl with peaches, honey & soft granola
  • Multigrain toast

Lunch

  • Tuna, Swiss & tomato wrap with creamy dill dressing
  • Cream of chicken soup

Dinner

  • Chicken Marsala cream sauce
  • Butter noodles
  • Roasted zucchini

Friday

Breakfast

  • Belgian waffle with maple cream
  • Turkey bacon
  • Berries

Lunch

  • Ham & Gruyère wrap with honey mustard
  • Tomato rice soup

Dinner

  • Herb-encrusted pork tenderloin with Dijonnaise sauce
  • Potato gratin
  • Glazed carrots