| Kathy Peterson, Private Chef |
| Just a Sampling of Chef Kathy's Crowd Pleasers: |
 | Lump Crab Cakes with Chipotle Sauce |
| Ahi Tuna with Red Ginger Vinaigrette |
| Baked Stuffed Portobello Mushroom Cap |
| Clams Josephine |
| Seafood Martini |
| Wonton Wrapped Shrimp with Asian Sauce |
| Filet Mignon with Wasabi Cream |
| Euro Greens Placed in a Radicchio Cup with Cheese | |
| Wedge, Toasted Nuts and a Honey Balsamic Dressing |
| Tower of Sliced Tomatoes, Fresh Mozzarella, and | |
| Toasted Pine Nuts, Topped with a Basil Pesto |
| Traditional Caesar Salad with Homemade Croutons | |
| and Dressing |
| Butter Leaf Lettuce, Red Belgian Endive, Toasted | |
| Slivered Almonds, Sliced Plum Tomatoes with Goat Cheese Vinaigrette |
| Panko Crusted Grouper with Tropical Fruit Salsa |
| Wild King Salmon with Garlic Cream and Tomato Butter |
| Seafood Strudel |
| Sea Scallops Wrapped in Caramelized Bacon over | |
| Mixed Vegetable Succotash |
| Cioppino over Pasta |
| Caribbean Pork Loin Calypso |
| Stuffed Pork Loin Roulade |
| Chicken Wellington |
| Southwestern Filet Mignon |
| Filet Mignon with a Mushroom Supreme Sauce |
| Chipotle Mashed Potato |
| Heavenly Potato |
| Roasted Garlic Purple Mashed Potato |
| Roasted Rosemary Fingerling Potato |
| Risotto |
| Assorted and varied preparations of: |
| Life by Chocolate Cake with White or Chocolate Butter | |
| Cream Frosting |
| To Die For Carrot Cake |
| Key Lime Pie |
| Key Lime Mini Tarts |
| Chocolate Crepe with Mixed Berries |
| Banana Foster over Premium Vanilla Ice Cream | |
| Mexican | |
| Italian | |
| New England Fare | |
| Brunch | |
| Elegant Tea Parties | |
| Kathy Peterson, Private Chef |
| 239-250-3282 cell |
| Memorable dining experiences from Sanibel to Captiva Fort Myers to Naples |
| 239-433-4499 |