"Greetings Shea and all the Katilady people! Our party of 10 returned from St. John, back to Pittsburgh, on Monday. Now that I've gone through emails and am back in my work routine, I wanted to take a moment to thank you for filling the refrigerator of Anole with goodies in time for our arrival. Our trip from Pittsburgh started at 4:30AM and we arrived at Anole about 12 hours later. We were so relieved that we didn't need to run to the grocery as soon as we got there. The snacks were perfect and filled the munchie needs of 4 children and 6 adults. We appreciated the beverages, cheese and crackers, and fruit. The sandwich items were packed into a cooler and served as a light lunch the next day day. Thanks for providing extra milk---it came in handy at breakfast the first morning. We will recommend your services to any we know who are traveling to St. John and will certainly contact you when our travel plans include St. John again."
Best regards and thanks! Ellen Allston
Weekly Private Chef Services - In Villa Menu |
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Entrees |
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Poultry |
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Braised Curried Chicken
Bone in chicken, carrots, potatoes in a authentic Westin Indian curry sauce. May we suggest: Pacific Rim Dry Riesling |
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Caribbean Coconut Chicken
Ground almond and coconut breaded skinless boneless breast of chicken sauteed to a golden brown served with red curry coconut sauce or passion fruit butter sauce garnished with toasted coconut and fresh mango. May we suggest: Cake Bread Sauvignon Blanc - Napa |
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Crispy Duck Breast
Succulent Duck Breast served a five spice sesame honey sauce. May we suggest: Duckhorn Merlot |
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Seafood |
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Lobster 'mac 'n cheese'***
Spiny local lobster, applewood smoked bacon, three cheeses, sweet peas, pasta dente and truffle essence. May we suggest: Benziger Chardonnay, Los Carneros, Organic 2004 |
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Butterflied Spiny Lobster (Market Price)***
Seafood stuffed Caribbean Lobster served with lemon herb Truffle butter. May we suggest: Rombauer Carneros Chardonnay 2004 |
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Key Lime Mahi Mahi
Poached in white wine or grilled and served with Tropical Fruit Salsa. May we suggest: Cake Bread Sauvignon Blanc - Napa |
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Seared Tuna
Encrusted with sesame seeds, coriander, and green tea, passion fruit wasabi, soy sauce, pickled ginger and St. John Sea Salt. |
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Beef |
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Brie Stuffed Filet Mignon
Wrapped in Applewood bacon and grilled to perfection and served with a Bernaise Sauce. May we suggest: Silver Oak, Cabernet Sauvignon, Alexander |
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Oven-Roasted Tenderloin of Beef (min 6)
served with Port Wine Demi Glaze. May we suggest: Rombauer Cabernet Sauvignon 2002 |
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Peppered Beef Stroganoff
Grilled New York Strip Steak served with our brandy cream sauce and mushrooms. May we suggest: St. Francis - Sonoma Merlot |
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Pork |
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Jerk Pork Tenderloin
Wrapped in Hickory Smoked Bacon with Tamarind reduction sauce and cilantro infused mango coulis. May we suggest: Rancho Zabaco - Sonoma Heritage |
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Spanish Crusted Roast Pork Tenderloin
Prepared with garlic, panko, almonds and rosemary. Served with a smoky mango chutney. May we suggest: Rosemount Diamond Label Shiraz |
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Katilady Events, Inc. 5000-Estate Enighed, PMB #100 St. John, VI 00830 340.693.8500 Copyright 2010 |