Chef Amy Lynne. Personal Chef Service. Lake Tahoe. Amy Lynne Personal Chef Services. Lake Tahoe Personal Chef. Lake Tahoe Personal Chefs. Catering. Private Chef. Lake Tahoe Catering. Lake Tahoe Private Chef. Organic Food. In home cooking.


P o u l t r y


The Whole Bird, Lemon Thyme Creme Fraiche Roasted Chicken, with Creamy Mashed Potatoes or Cauliflower Puree.

Fried Chicken, Crisp & Juicy Breast, Thighs and Legs. Mashed Potatoes with Gravy or Macaroni & Cheese. Cornbread with Honey Butter.

Roasted Chicken with White Wine Cream Gravy with Fennel, Leeks & Carrots.

Chicken Cordon Bleu, Herb Panko Crusted Chicken Breast Stuffed with Thinly Sliced Ham & Gruyere Cheese Served with a Shallot-Dijon Cream Sauce and Risotto.

Individual Chicken Pot Pies, a Creamy Stew Loaded with Tender Chicken Breast Carrots, Onions, Peas and Buttery Flaky Pie Crust.

Classic Herb Roasted Chicken Breast with Creamy Mashed Potatoes.

Roasted Meyer Lemon & Herb Chicken with Macaroni & Cheese.

Chicken Tikka Masala with Basmati Rice, Saag Paneer & Naan Bread.

Chicken Marsala, Tenderized Chicken Breast, Sautéed Shallots, Assorted Mushrooms & Marsala Wine Sauce with Creamy Mashed Potatoes.

Braised Chicken Thighs with Artichoke Hearts, Capers, Green Olives & a Lemon Vinaigrette, Topped with Fresh Basil. Served with Shallot Risotto, Creamy Mashed Potatoes OR Cauliflower Puree.

Roasted Chicken with Pan Dripping Vinaigrette, Sauteed Greens & with Creamy Mascarpone Polenta.

Roasted Chicken Breast with Stuffed with Carmalized Shallots, Garlic, Luxardo Cherries, Asiago Cheese & Fresh Sage. Served with Assorted Mushroom Risotto.  

Grilled Balsamic Thyme Dijon Chicken and Quinoa-Pine Nut Pilaf.

Chicken Piccata, Tenderized Chicken Breast with a Flavorful Lemon Caper Sauce and Wild Rice.

Truffled Cornish Game Hens with Pan Sauce and Kale Wild Rice.

Pomegranate & Thyme Cornish Game Hens with Caramelized Shallot and Toasted Pine Nut Couscous.

The Ultimate Meatloaf, Ground Turkey, Shredded Zucchini, Fresh Herbs, Onion & Garlic, Smothered in an Assorted Mushroom Cream Sauce and Creamy Mashed Potatoes.

Grilled BBQ Chicken, Tangy California Chile BBQ Sauce. Served with Apple Poppy Seed Coleslaw, Cornbread, and Smoked Gouda Macaroni & Cheese.


P o r k


Carnitas, Pork Shoulder Slow Cooked in a Mixture of Mexican Seasonings, Shredded, and Caramelized to a Crispy Perfection. Served with All the Fixings.

The Triple Threat, Roasted Pork Tenderloin, Stuffed with Italian Sausage & Mushrooms, Wrapped with Bacon, Served with Cauliflower Puree.

Pan Seared Pork Chop with Herb Butter and Balsamic Roasted Onions.

Roasted Pork Tenderloin with Cognac Dijon Sauce.

Asiago & Sage Stuffed Pork Chops with Roasted Red California Grapes.

Assorted Mushroom & Macadamia Nut Stuffed Pork Chop, Smothered in a Mushroom Cream Sauce.

Grilled Pork Chops with Bacon, Root Vegetables, Shallots, Mushrooms & Bourbon Cream Sauce.

Pan Seared Pork Chops with Balsamic Maple Glaze and Turnip Puree.

BBQ Pork Ribs with Scalloped Potatoes or Macaroni & Cheese. Cornbread with Honey Butter.


B e e f


Beef Bourguignon, a Hearty Red Wine Based Stew with Tender Meat and Loaded with Fresh Vegetables. Served with Crusty Bread or Mashed Potatoes.

Roasted Beef Tenderloin with Twice Baked Potatoes Stuffed with Crisp Bacon, Sautéed Mushrooms, Garlic Chives and Sour Cream. Top Tenderloin your way with Assorted Mushroom Shallot Butter, Garlic Herbs, Gorgonzola Butter or Cognac Dijon Cream Sauce.

Grilled Bone-In Rib Eyes with Creamy Mashed Potatoes.

Grilled Bone-In Rib Eyes with Whisky Butter and Parmesan Garlic Roasted Potatoes.

Pepper Crusted Slow Roasted Prime Rib with Mushroom Gorgonzola Mac n’ Cheese.

Burger Bar, Grilled Burgers with All The Fixings. Cheese, Bacon, Tomato, Greens, Avocado, Sautéed Onions, and Sauces. Served with Orzo Pasta Salad, Farmers Market Cherry Tomatoes, Fresh Basil, Feta Cheese and Toasted Pine Nuts.

Syrah Braised Short Ribs with Creamy Mascarpone Polenta.

Shepherd’s Pie, Ground Chuck with Vegetables Topped with Mashed Potatoes, Then Baked Until Golden Brown.

Short Rib Stroganoff, Braised Beef Short Ribs with a Mushroom Cream Sauce, Tossed with Noodles OR Rice.


L a m b


Red Wine Marinated Rack of Lamb with Herb Yogurt Dipping Sauce and Parmesan Roasted Red Potatoes.

Herb Pistachio Crusted Rack of Lamb with Parmesan Chive Red Potato Mash.

Moroccan Spiced Lamb Meatballs with Madras Tomato Curry and Lemon Pine Nut Basmati Rice.

Seared Lamb Chops with Luxardo Cherry Syrup and Wild Rice.

Roasted Leg of Lamb with Israeli Couscous.

Dijon Mustard Crusted Rack of Lamb with Garlic Mashed Potatoes.

Grilled Lamb Chops with Rosemary Garlic Olive Oil and Scalloped Potatoes.

Red Wine & Dijon Marinated Grilled Rack of Lamb with Sautéed Baby Kale, Squash and white beans.


S e a f o o d    |    F i s h



Roasted Salmon with Lemon Garlic & Herbs, Served with Creamy Mashed Potatoes.

Miso Orange Ginger Marinated Salmon with Creamy Cauliflower Puree.

Roasted Salmon with Lemongrass Beurre Blanc and Coconut Wild Rice.

Roasted Salmon Glazed with a Chipotle Bourbon Brown Sugar Butter & Cauliflower Puree.

Citrus Soy Roasted Salmon with Black Rice.

Herb Panko Crusted Salmon and Red Potato Mash.

Prosciutto Wrapped Pesto Salmon with Quinoa.

Roasted Salmon with Balsamic Butter Sauce and Cauliflower Puree.


Roasted Halibut, Served with a Garlicky Sauteed Kale, Barley with Labneh, Crispy Shallots, Meyer Lemon & Toasted Pine Nuts.

Roasted Halibut with Lemon Caper Broth, Artichokes and Zucchini Noodles.

Miso-Yaki, Filet of Halibut or Sea Bass, Baked, and Caramelized with a Sweet Miso Marinade. Shiitake Mushroom Shallot Brown Rice.

Broiled Halibut with Lemon Caper Sauce and Creamy Mashed Potatoes.

Chilean Sea Bass

Roasted Chilean Sea Bass, Served with a Warm White Bean Arugula Salad with Thinly Sliced Red Onions, Charred Poblano Peppers & Lemon Vinaigrette. Cilantro Roasted Garlic Crema on the side.

Prosciutto Wrapped Chilean Sea Bass with Creamy Mashed Potatoes or Cauliflower Puree.

Roasted Chilean Sea Bass, with Sauteed Collard Greens, Barley, Crushed Hazelnuts, Caramelized Garlic, Crispy Shallots & Drizzled with a Miso Butter.

Chilean Sea Bass with Assorted Mushrooms & Lemon Thyme Risotto.

Chilean Sea Bass with Grilled Tomatoes, Fresh Basil, Capers, Green Olives & a Lemon Vinaigrette. Served with Creamy Mashed Potatoes OR Cauliflower Puree.

Chilean Sea Bass with Sautéed Baby Kale, Shallots & Cannellini Beans.

Chilean Sea Bass with Pine Nut, Lemon, Arugula Quinoa.

Chilean Sea Bass with Citrus Butter Sauce and Couscous.


Scallops with Corn Puree, Grilled Corn, Chorizo Crumbles and Fresh Cilantro.

Scallops with Bacon, Mushroom, Arugula Risotto.

Scallops with Citrus Butter Sauce and Couscous.

Seared Scallops with a Sauté of Baby Kale, Cannellini Beans, Mushrooms, and Bacon.

Scallops with Lemon, Pine Nut, Arugula Risotto.

Seafood Saffron Risotto with Seared Scallops, Crab, Shrimp & Chorizo Crumbles.


Grilled Lobster with Garlic Herb Butter or Chipotle Garlic Butter.

Jambalaya, Jumbo Prawns, Chicken Breast & Andouille Sausage with Onions, Peppers, Garlic and a Spicy Tomato Coconut Broth.

Bacon Wrapped Jumbo Prawns and Creamy Grits.

Steamed Dungeness Crabs with Lemons, Butter & Warm Bread. -Seasonal

Dungeness Crab Glass Noodles with Cilantro and Green Onions. -Seasonalhatchdivider

P a s t a


Mac n’ Cheese, Creamy Combination of White Cheddar, Smoked Gouda & Marscapone Cheese Sauce with Sauteed Assorted Mushrooms, Crispy Applewood Smoked Bacon & a Truffled Panko Topping. Try other combinations like a Classic White Cheddar, Fresh Lobster Meat or Spicy Canadian Bacon Jalapeno.

Hearty Meat & Cheese Lasagna with Crispy Garlic Bread.

Shrimp Scampi Over Linguini.


V e g e t a b l e    S i d e    O p t i o n s


Roasted Rainbow Carrots with Feta, Cilantro & Toasted Pine Nuts.

Bourbon Brown Sugar Carrots with Fresh Ginger & Orange Juice.

Oven Roasted Asparagus.

Asparagus with Balsamic and Parmesan Cheese.

Roasted or Grilled Assorted Seasonal Vegetables.

Green Beans with Caramelized Shallots, Garlic, and Slivered Almonds.

Bacon Wrapped Green Beans.

Green Beans with Lemon Thyme Butter.

Spicy Garlic Green Beans.

Green Bean Gremolata, Tossed with a combination of Flat Leaf Parsley, Parmesan Cheese, Lemon Zest and Toasted Pine Nuts.

Sauteed Kale with Fried Paneer Cheese, Crispy Sweet Potatoes, Caramelized Shallots & Sesame Tahini Drizzle.

Garlicky Sauteed Kale with Labneh, Crispy Shallots, Meyer Lemon & Toasted Pine Nuts.

Sauteed Collard Greens with Crushed Hazelnuts, Caramelized Garlic & Miso Butter.

Baked Sweet Potato Wedges, Tossed with Cilantro & Grated Spanish Manchego, Served with Chipotle Sour Cream Sauce.

Oven Roasted Cauliflower, Whole Heads of Cauliflower Blanched and Roasted Until Crispy Yummy Goodness.

Caramelized Cauliflower with Cumin & Toasted Pumpkin Seeds.

Caramelized Cauliflower with Fresh Cilantro, Toasted Pine Nuts & a Sesame Tahini Dressing.

Broiled Garlic Broccolini.

Roasted Brussels Sprouts with Bacon Crumbles.

Roasted Brussels Sprouts with Cranberries and Balsamic Reduction.

Roasted Brussels Sprouts with Lemon Gremolata, Tossed with a combination of Flat Leaf Parsley, Parmesan Cheese, Lemon Zest and Toasted Pine Nuts.

Shaved Roasted Brussels Sprouts with Parmesan & Creamy Lemon Caesar Vinaigrette.

Zucchini Noodles, Ribbons of Zucchini Tossed with Herbs & Parmesan Cheese.

Roasted Zucchini with Lemon, Thyme and Parmesan Cheese.

Vegetable “Stuffing,” Roasted Butternut Squash & Cauliflower with Sauteed Mushrooms, Onions, Garlic, Diced Apple & Pork Sausage.