Transcript Jay's Private Chef Services of Tamarindo/ Langosta Relax and enjoy 5 star dining in a tropical setting and peaceful atmosphere. www.privatechefjay.com.

Jay's Private Chef Services
of Tamarindo/ Langosta
Relax and enjoy 5 star dining in a tropical
setting and peaceful atmosphere.
www.privatechefjay.com
Our goal is to provide culinary experiences through the freshest local products and produce
in a beautiful place and
great
atmosphere...
Chef Jay Ferreira has been in the food industry since he was the age of 14. He started in the
kitchen as a dishwasher and has 25 years of experience climbing the ladder to become Chef . His
main focuses are on fresh, local food being prepared with creativity, respect and proper technique.
" I was introduced to cooking early on by working in large restaurants where doing things
quickly and efficiently is paramount. Taking the wide base of knowledge I built while honing my
skills at these larger restaurants, I began to refine my approach and start to form my own style in the
kitchen. The one thing that has followed me throughout my career is a great respect for food. Taking
this view of food has lead me to form cost saving habits through butchering and preparation that not
only reduce food and labor costs but help to illustrate my approach to cooking. Food deserves to be
served at its freshest, with no shortcuts taken and I refuse to serve anything that has not met my
standards."
" I believe in, and have succeeded in implementing a farm to table approach in
the restaurants I have worked in by purchasing proteins from local farms and produce
from their markets at every available opportunity. As a Chef I know the quality of food
is not only derived from its genes and the greens it eats but the way it is cared for and
handled during its travel to my kitchen and a shorter trip not only results in a fresher
product, it also supports the local farms and merchants without whom my job would be
infinitely more difficult. I truly believe that the Locavore movement which is enjoying
a comeback right now should never have left the kitchen and I am excited that people
are beginning to once again appreciate the value in fresh wholesome food."
Breakfast
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Natural Fruit juices
Coffee/ Tea
Assorted Fresh Fruit
Bacon and Sausage
Muffins, Breakfast Breads, Danish (flavor varies based on freshest ingredients available)
Choose one from:
• Eggs 3 ways (scrambled, sunny side up, over easy)
• Omelets
• Poached Eggs
• French Toast
• Pancakes
French Toast
• Brioche French Toast stuffed with a strawberry cream cheese and fresh fruit on top.
• Multi-Grain French Toast stuffed with a Maple cream cheese, topped with bananas and walnuts.
Pancakes
• Chocolate Chip Pancakes with Maple syrup
• Buckwheat Pancakes with Fresh Mango syrup and Whipped creme'
Omelets
• Lobster and Spinach with Camembert
• Bacon, Avocado salsa and Tomato with Cheddar
• Zucchini, Onion, Peppers and Mushrooms with Feta
Poached Eggs
• Poached eggs served over smoked bacon toasted in a crepe with Camembert
• Poached eggs served over Lobster duxelle and portobellos with a mushroom glace creme'
• Poached eggs served over Gravlax and toasted Brioche with a dijon creme fraiche
Lunch :
Appetizers
• Prime N.Y. Strip Crostini ~ Seared Prime
N.Y. Strip sliced and served over a French
baguette crostini with a potato foam and
chimichurri sauce.
• Ceviche of Mahi-Mahi ~ Fresh diced Mahi
marinated in a citrus vinaigrette served
with Mandarin orange segments and
cumin spiced plantain chips.
• Vegetable Terrine ~ Layers of grilled
portobellos, zucchini, peppers and herb
goat cheese wrapped in leeks with tomato
compote and a roasted corn coulis.
• Seared Tuna ~ Rare, sliced thin and
served with soy sauce, pickled ginger and
wasabi.
• House Tortilla Platter ~ Fresh fried tortilla
chips served with an avocado salad, limon
sour cream, tomato salsa and a black
bean puree.
• Apple-Walnut Salad ~ Red and green leaf
lettuce tossed in a red wine vinaigrette
with apples, walnuts and mandarin orange
segments.
• Tomato-Basil Salad ~ Thin sliced vine
ripened tomatoes served with fresh basil,
feta creme and a white balsamic glaze.
• Seasonal Salad ~ Mixed greens served
with roasted beets, shaved onions,
asparagus, corn and an herb vinaigrette.
Entrees
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Lobster-Avocado Spring rolls ~ Lobster, Avocado
and sprouts rolled in a rice paper wrap served over
cilantro cous cous with a chili-limon vinaigrette and
a cucumber salad.
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Seared Mahi-Mahi ~ Fresh Mahi seared served over
basil infused quinoa with a pineapple-banana salsa
and herb oil.
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Chili Rubbed Chicken Sandwich ~ Marinated breast
grilled in a dry chili rub served on a toasted ciabatta
bread with bacon, cheddar, avocado salsa and
polenta fries.
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Ahi Tuna Burger ~ Fresh Ahi Tuna seared rare
served on a toasted roll with a teriaki glaze, pickled
ginger, sprouts and yucca chips.
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Lamb Burger ~ Ground Lamb burger stuffed with
feta cheese grilled and served on a toasted roll with
tzatziki sauce, tabouleh, lettuce and limon pita
chips.
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Charmoula Pork Sandwich ~ Slow roasted pork
marinated in Charmoula (Spanish pesto), served on
toasted ciabatta bread with grilled onions,
marinated tomatoes, Spanish cheese and a sherry
wine potato salad.
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Fish Tacos ~ Marinated fish of the day grilled,
served on flour tortillas with black bean paste,
avocado, lettuce, tomato and a Mojo vinaigrette
accompanied by limon sour cream, salsa and a red
bean rice.
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Grilled N.Y. Strip Salad ~ Red, green leaf lettuce and
frisee tossed in an herb-dijon vinaigrette with grilled
leeks, scallions, red peppers, marinated
mushrooms, topped with sliced N.Y. Strip, fried
onions and a grilled French baguette.
Dinner :
Appetizers
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Butter poached Lobster ~ Lobster
poached in a creamy herb butter reduction
served over tostones with a sweet potato
relish and a guava-tamarind sauce.
Tuna Tar Tar ~ Small dice Tuna tossed
with mango, cilantro, extra virgin olive oil,
onions, peppers, served with sriracha,
limon aoli and yucca chips.
Beef Tar Tar ~ Small dice Beef tenderloin
tossed with extra virgin olive oil, cilantro,
basil, onions, peppers, served with French
baguette crostinis.
Ceviche of Mahi-Mahi ~ Fresh diced Mahi
marinated in a citrus vinaigrette served
with Mandarin orange segments and
cumin spiced plantain chips.
Beet Terrine ~ Layers of roasted beets,
herbs, goat cheese wrapped in leeks
served with shaved asparagus, onions,
roasted apple vinaigrette and sprouts.
Shrimp~Avocado Tower ~ Marinated
Shrimp tossed in a Limon aoli, peppers,
onions, cucumber, cilantro an Avocado
salad base and herb oil.
Prime N.Y. Strip Crostini ~ Seared Prime
N.Y. Strip sliced and served over a French
baguette crostini with a potato foam and
chimichurri sauce.
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Entrees
Lobster Sautee ~ Medallions of Lobster tail meat
sauteed, served with a cauliflower puree, spring
onions, beets, grilled leeks and roasted potatoes.
Mahi-Mahi ~ Seared Mahi served over a Limon farro
with a cucumber-sprout salad and a carrot
emulsion.
Tuna Trio ~ Tar Tar (small dice Tuna tossed with
mango, cilantro, extra virgin olive oil, onions,
peppers, served with sriracha, limon aoli and yucca
chips); Nigiri Zushi (thin raw slices served over
sushi rice with wasabi); Seared (rare served over an
avocado salad with a chili-limon vinaigrette).
Vegetable Terrine ~ Layers of grilled portobellos,
zucchini, peppers and herb goat cheese wrapped in
leeks served over a corn-black bean cous cous with
a red pepper coulis and herb oil.
Slow Roasted Chicken ~ Marinated breast and thigh
roasted in herbs served over Yucca Gnocchi with
Spring Peas and pan jus.
Charmoula Pork ~ Cumin rubbed Pork tenderloin
served over a sweet potato puree with mango relish
and Charmoula (Spanish pesto).
Prime N.Y. Strip ~ Seared Prime N.Y. Strip sliced and
serve with a potato gratin, caramelized spring
onions, a wild mushroom, herb, camembert crepe
and Peri-Peri (spicy Portuguese herb oil).
Prime Rib Eye ~ Roasted Prime Rib Eye served with
bacon fat smashed potatoes a wild mushroom and
Gorgonzola Tart and Rib jus.
Pastries & Desserts
Muffins
Banana-Nut ~ Chocolate Chip-Passion Fruit ~ Apple-Walnut
Breakfast Breads
Coffee Cake ~ Carrot Cake ~ Pound Cake
Danish
Limon ~ Mango ~ Pear
• Chocolate Souffle Cake with whipped Chocolate ganache
• Limon Sponge Cake Pudding with whipped Raspberry mascarpone
• Banana and Almond Cream Napoleon with Mango
• Espresso Cheesecake with Dulce De Leche and toasted Coconut
• Double Chocolate Tower ~ chocolate cake, raspberry mousse and
chocolate ganache with a peanut butter crust
• Passion Fruit Curd Tart
• Frozen Praline Souffles
• Pineapple Flan
All Pastries and Desserts by ~ Sarah A. Gillis (Pastry Chef)
All Pastries and Desserts by ~ Sarah A. Gillis (Pastry Chef)
Sample Breakfast Menu :
Natural Fruit juices
Coffee/ Tea
Assorted Fresh Fruit
Bacon and Sausage
Muffins, Breakfast Breads, Danish (flavor varies based on freshest ingredients
available)
Poached eggs served over Lobster duxelle and portobellos with a mushroom glace
creme'
Buckwheat Pancakes with Fresh Mango syrup and Whipped creme'
* $20 per person( plus groceries)
Sample Lunch Menu :
Fresh Fruit/Salad
Ceviche of Mahi-Mahi ~ Fresh diced Mahi marinated in a citrus vinaigrette served
with Mandarin orange segments and cumin spiced plantain chips.
Charmoula Pork Sandwich ~ Slow roasted pork marinated in Charmoula (Spanish
pesto), served on toasted ciabatta bread with grilled onions, marinated tomatoes,
Spanish cheese and a sherry wine potato salad.
* We also have fresh fruit juices, water, soda, coffee/tea if you like.
** $30 per person(plus groceries)
Sample Dinner Menu :
Tomato-Basil ~ Thin sliced vine ripened tomatoes served with fresh basil, feta
creme and a white balsamic glaze.
Butter poached Lobster ~ Lobster poached in a creamy herb butter reduction
served over tostones with a sweet potato relish and a guava-tamarind sauce.
Tuna Trio ~ Tar Tar (small dice Tuna tossed with mango, cilantro, extra virgin olive
oil, onions, peppers, served with sriracha, limon aoli and yucca chips); Nigiri Zushi
(thin raw slices served over sushi rice with wasabi); Seared (rare served over an
avocado salad with a chili-limon vinaigrette).
Espresso Cheesecake with Dulce De Leche and toasted Coconut
*All Dinners served with fresh homemade bread and Wine.
** $50 per person(plus groceries)
Our group hired
chef Jay on arrival
night, so we could make the most of our first day. Jay & Sarah prepared a fabulous meal, we
Testimonials/
Reviews(http://www.tripadvisor.com/ShowUserReviews-g309253-d2038822-r119396940had time to relax,
enjoy the pool & drinks- it was the perfect way to truly unwind and enjoy the evening after a day of travel.
Jay_s_Private_Chef_Services_of_Tamarindo_Langosta-Tamarindo_Province_of_Guanacaste.html#REVIEWS
About the food- our group had two appetizers (avocado shrimp tower & beef tar tar), two salads (seasonal & tomato-basil), and
all had the Tuna Trio as our main course. To finish , we had a wonderful chocolate stout cake w/ butter cream mocha espresso
rosting to celebrate a birthday. Everything was absolutely exquisite- gorgeous presentation & delicious to the last bite. Service
was professional and friendly. Our group definitely has high standards for food and service, and Jay & Sarah had high marks
rom all. So much so, we had them back our last night. There are many food options in Tamarindo, but if you are renting a place
with a kitchen- make this happen. I highly recommend Jay & Sarah to anyone travelling to this area!
Ken Leathers
Make your stay special
Hi Jay! Thanks so much for the wonderful meals you prepared for us at Casa Pipilacha during our stay in Tamarindo. The dishes
you created for us were by far the best meals we had on our vacation. We look forward to another visit and having you come
even more often! Thanks to Sara, too, for the yummy bread and super awesome espresso cheesecake. You two rock! Wishing
you both lots of success in your future endevours. Take care, Ian and Katie.
Katie & Ian O'Connor
Poway, Ca.
Thanks Jay, I also told the owners of the property about you and how happy we were with the entire experience with Chef Jay.
Her name is Karen, she asked for your info once we raved about the service, so give her a call and introduce yourself. Everyone
n our group commented that your food was the best dinner we had and we ate at El Coconut , El Pescador, and Langosta beach
club. Take care and good luck with your business,
Todd Liotine
Photographer, client
From the moment I received my first e-mail from Chef Jay, I had a good feeling about our dinner for 6 in Costa Rica. He
responded to every e-mail very quickly and worked hard to develop a menu to make everyone in our party happy. Chef Jay is
extremely professional and our dinner was the best we had on our vacation. We had some amazing appetizers and a delicious
steak, cooked to perfection. The presentation of each dish was beautiful and elegant. The amazing evening ended with Sarah's
wonderful cake with freshly made whipped cream. The cost for this incredible meal was so reasonable, we wished we would
have made plans to do it on more than one evening. Everyone in our party would highly recommend Chef Jay. He is a terrific
chef, wonderful businessman, and all around nice guy. Thank you Jay and Sarah for a memorable evening!
Diane