Eat. Relax. Simplify.

TasteBuds Personal Chef Service has an extensive selection of delicious menu items to choose from, including gluten-free choices. Not all menu choices are listed here. See food pics for more choices and if what you want isn’t there, let Linda know and she’ll prepare it for you!

Sample Menu - Click on each food category to view a sampling of menu possibilities! Items marked with a “**” are gluten-free choices .


Chicken Saltimbocca (sautéed chicken breasts topped with prosciutto and Provolone and covered with a mushroom sage sauce)

Teriyaki Chicken (chicken thighs baked in a homemade teriyaki sauce)

Chicken Divan (chicken tenders and broccoli with Parmesan cream sauce)

Chicken Cacciatore (chicken pieces in a spicy Italian red sauce with peppers, mushrooms, artichoke hearts, celery, and onions)

Chicken and Pasta in Sun-Dried Tomatoes and Cream (chicken strips in a light white wine cream sauce with sun-dried tomatoes and shallots served over pasta)

**Chicken Breast Lombardy (chicken cutlets with mushrooms in a Marsala wine sauce, topped with mozzarella cheese and green onions) served over pasta with Herb and Garlic Green Beans

Chicken and Butternut Squash Soup (tender chicken breast pieces, onion, carrots, and mushrooms in a creamy broth flavored with roasted pureed butternut squash) served with Rosemary Herb Bread

**Texican Chicken (mildly spicy shredded chicken in a seasoned tomato sauce served with corn tortillas and shredded cheese) with Seasoned Black Beans ("refried" black beans with a light Mexican flavor)

**Lemon and Olive Chicken (Greek-style bone-in chicken breast seasoned with oregano, fresh lemon, and Kalamata olives) served on a bed of seasoned brown rice with "Greek" Green Beans (crisp-tender green beans topped with olive oil, feta cheese, and bacon bits)

BBQ Chicken (shredded chicken in a homemade bbq sauce) served with Soft Kaiser Rolls and Mixed Greens Salad with homemade ranch dressing

**Honey Beer Chicken (chicken breast tenders simmered in a savory honey, beer, and Worcestershire pan sauce) served over Mashed Potatoes and Garlicky Green Beans

**Chicken Breasts stuffed with Asiago and Asparagus (lightly breaded chicken breasts stuffed with Asiago cheese and asparagus, then topped with a light Dijon-cheese sauce) served with "Transylvania" Carrots (baby carrots and garlic glazed with butter)

Cilantro Lime Chicken Fajitas (marinated chicken breast strips sautéed with sweet bell peppers, tossed in a honey-lime vinaigrette) served with corn tortillas and Simple Black Beans (black beans flavored with jalapeños, chili, cumin, and oregano)

**Feta and Spinach Stuffed Chicken (chicken breast stuffed with feta cheese, sun-dried tomatoes, and spinach, topped with a light pan sauce) served on a bed of Brown Rice Pilaf with Olives and Lemon (brown rice cooked in broth with sliced green olives, lemon zest, and fresh herbs)

**Stuffed Italian Turkey Meatloaf (ground turkey meatloaf flavored with Parmesan cheese and fennel seed, stuffed with fresh mozzarella cheese, basil, and roasted red peppers, then topped with marinara sauce) served with Basil Peas (peas tossed with olive oil and fresh basil)

**Sweet-Hot Mustard Chicken Thighs (baked chicken thighs with a dijon-brown sugar-chipotle sauce) with Cashew Raisin Rice Pilaf (wild rice tossed with carrots, peas, golden raisins, and cashews)

Baked Mozzarella Chicken Rolls (chicken breast stuffed with a spinach-ricotta filling, topped with homemade marinara sauce and fresh mozzarella) served with pasta and Herbed Green Beans

**Chipotle Ranch Chicken Bites with Broccoli (chicken breast chunks marinated in a chipotle-ranch sauce) served with Corn Tortillas and homemade ranch sauce for dipping

**Citrus Chicken (chicken breast in a caramelized citrus sauce with orange segments) served over “Leeky" Rice (long grain rice with leeks and fresh herbs) and Minted Peas

**Mediterranean Chicken with Tomatoes, Olives, and Capers (chicken thighs baked with Marsala wine, green olives, capers, golden raisins, and sweet cherry tomatoes) served over gluten free with Pesto Green Beans (green beans tossed with nut-free basil pesto)

**Chipotle Chicken and Rice Stuffed Peppers (sweet bell peppers stuffed with ground turkey, brown rice, black beans, corn, and chipotle salsa, then topped with crushed tortilla chips and optional cheese) served with gluten/dairy free Pineapple and Jalapeño Cornbread

**Chicken Breast Pierre (chicken steeped in a sweet and savory blend of tomatoes, spices, and herbs) served over Garlic Mushroom Quinoa (savory quinoa tossed with mushrooms, garlic, and white wine) with Zesty Broccoli (crisp-tender broccoli with lemon zest and olive oil)


Lasagna Rolls (meat lasagna rolls with homemade red sauce, ricotta, and mozzarella cheeses)

Rosemary Beef Stew (tender beef cubes in a tomato and beef stock with herbs)

Spaghetti and Meatballs (beef meatballs in a classic Italian tomato sauce served over pasta)

Beef and Butternut Squash Tagine (beef and butternut squash in a spiced tomato broth)

Glazed Meatloaf (beef meatloaf with mushrooms and onions topped with a slightly sweet glaze)

**Stuffed Steak Pinwheels (steak pinwheels filled with a prosciutto, spinach, and breadcrumb stuffing) served with Stuffed Baked Potatoes (potato skins filled with a creamy mashed potato, cheese, and chive filling) and Candied Carrots (carrots with light brown sugar glaze)

Maple Glazed Meatloaf (a hearty beef meatloaf topped with bacon and coated with a maple-Dijon glaze) served with Parmesan Sweet Potato Rounds (sliced sweet potato circles baked and topped with Parmesan cheese)

**Cheeseburger Stuffed Baked Potato (twice baked potatoes topped with a creamy ground beef, cheddar, and diced tomato topping) with a Mixed Greens Salad

**Cranberry Pot Roast (tender chuck roast in a rich, beefy, subtly sweet gravy) served with Mashed Potatoes and Zesty Broccoli (crisp-tender broccoli tossed with olive oil and lemon zest)

**Ginger Sesame Beef Stir Fry (sliced sirloin steak in a ginger-soy-sesame sauce, with broccoli, carrots, and bell peppers) served with Brown Rice


Glazed Pork Chops and Apples (sautéed chops with sweet potatoes and apples in a cider glaze)

Baked Sweet and Sour Pork and Vegetables (pork with bell peppers, carrots, onions, and pineapple baked in a pineapple sweet and sour sauce)

Texican Shredded Pork (shredded pork simmered in Mexican spices served in tortillas and topped with cheese)

**BBQ Country Spareribs (slow-cooked bone-in pork spareribs simmered in a tangy barbecue sauce) served with Cornbread (gluten-free) and Lemon Herb Green Beans (fresh green beans tossed with lemon zest and fresh herbs)

**Glazed Pork and Apples (seasoned pork cutlets and sliced apples in a sweet-savory glaze) over Roasted Sweet Potato Chunks

Ham Pot Pie (classic one-pot dish of diced ham, carrots, peas, and onion in savory creamy sauce, topped with a savory pie crust)

Peachy Pulled Pork (tender pulled pork roast in a flavorful barbecue sauce sweetened with pureed peaches and honey) on Kaiser rolls served with Dijon Glazed Carrots (carrots in a ginger-Dijon glaze)

**Orange Tarragon Pork (seared pork simmered in a citrus tarragon sauce, served over rice) with Glazed Green Beans (crisp-tender green beans with a sweet and sour mustard glaze)


Fish in Parmesan Herb Breading (baked fish coated with Parmesan and seasoned bread crumbs topped with lemon-caper sauce)

Seafood Bouillabaisse (shrimp, scallops, and mussels in a seafood broth served over polenta)

Fettuccine with Shrimp, Olives, and Mushrooms (shrimp in a Fontina cream clam sauce tossed with fettuccine)

**Cod Baked Francisco (cod baked in a tomato artichoke sauce and garnished with Parmesan cheese) served over linguine (gluten-free) with Berry-Lime Fruit Salad (mixed berries tossed in a lime-flavored simple syrup with crystallized ginger)

Mediterranean Fish (baked cod topped with green beans, a mildly spicy tomato sauce, black olives, and feta cheese) served with Italian Salad (vegetable salad with tomato, cucumber, red bell pepper, zucchini, artichoke hearts, olives, and pepperocini in a seasoned oil and vinegar dressing) and Crusty Italian Bread

**Honey Pepper Salmon (baked salmon with a sweet honey soy sauce) served with Ginger Pineapple Rice (basmati rice cooked with fresh garlic, ginger, and pineapple) and Mixed Greens Salad with Creamy Herb Dressing

**Salmon with Lemon-Dill Sauce (sautéed salmon seasoned with black pepper and finished with lemon juice and fresh dill) served with Red Potato-Asparagus Salad (red potatoes and asparagus with shallots and chives coated with a lemon Dijon dressing)

**Orange Glazed Salmon with Rosemary served with Warm Potato Salad with Olives (new potatoes tossed with roasted red peppers, black olives, and fresh parsley) and Chilled Asparagus Salad (asparagus in a lemon honey Dijon dressing)

Linda Gauvry Personal Chef