A selection of gourmet sample menus from Houston private chef Iliana Stone, showcasing a variety of culinary styles.

Menu Examples

MODERN MEXICAN & GLOBAL FUSION

MODERN MEXICAN &
GLOBAL FUSION

Private Dinner Party for 6 Guests | 4-Course Experience

Private Dinner Party for 6 Guests

4-Course Experience

Perfect for intimate celebrations, dinner parties, and special occasions.

Perfect for intimate celebrations, dinner parties, and

special occasions.

FIRST COURSE

Tuna Tostada Trio

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

Seared ahi tuna with three global preparations on
crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

SECOND COURSE

Roasted Butternut Squash Soup

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

With chipotle cream, toasted pumpkin seeds, crispy sage,
and chile de árbol oil

Accompaniment: Warm herbed cornbread
with honey-butter

Wine pairing: Viognier or off-dry Riesling

MAIN COURSE (Choice of Two Proteins)

Option A: Coffee-Rubbed Beef Tenderloin

Pan-roasted with Mexican coffee spices, served over poblano-potato purée, with charred broccolini, pickled pearl onions, and ancho-red wine reductionr

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

Option B: Pan-Seared Sea Bass

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

With cilantro-lime beurre blanc,
black bean-corn succotash,
roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

DESSERT

Deconstructed Tres Leches

Vanilla sponge cake soaked in three milks (coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

WHAT'S INCLUDED:

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

WHAT'S INCLUDED:

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

FRENCH CLASSICAL

Elegant Dinner Party for 10 Guests | 5-Course Experience

Elegant Dinner Party for 10 Guests

5-Course Experience

Perfect for: Formal celebrations, anniversary dinners, sophisticated entertaining

Perfect for: Formal celebrations, anniversary dinners,

sophisticated entertaining
Cooking Time: 4.5 hours in your kitchen

AMUSE-BOUCHE (Complimentary)

AMUSE-BOUCHE
(Complimentary)

Gougères

Classic French cheese puffs with Gruyère and black pepper, served warm

Classic French cheese puffs with Gruyère
and black pepper, served warm

FIRST COURSE

French Onion Soup Gratinée

Slow-caramelized onions in rich beef consommé, topped with toasted baguette and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

Slow-caramelized onions in rich beef consommé,
topped with toasted baguette
and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

Slow-caramelized onions in rich beef consommé, topped with toasted baguette
and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

SECOND COURSE

Salade Lyonnaise

Frisée lettuce with crispy lardons, warm Dijon vinaigrette, perfectly poached egg, and house-made croutons

Wine pairing: Chablis or Pouilly-Fuissé

Frisée lettuce with crispy lardons,
warm Dijon vinaigrette, perfectly poached egg,
and house-made croutons

Wine pairing: Chablis or Pouilly-Fuissé

INTERMEZZO

Lemon-Thyme Sorbet

Palate cleanser with fresh herbs and citrus

MAIN COURSE (Choice of Two Proteins)

MAIN COURSE
(Choice of Two Proteins)

Option A: Coq au Vin Moderne

Braised chicken in Burgundy wine with pearl onions, cremini mushrooms, smoked bacon, fresh thyme, and pommes purée

Option B: Herb-Crusted Rack of Lamb

With Dijon-rosemary crust, ratatouille Provençale, haricots verts, and red wine reduction

Vegetarian Option: Vegetable Tian

Layered zucchini, tomato, and eggplant with herbes de Provence, goat cheese, and tomato coulis

Layered zucchini, tomato, and eggplant with herbes
de Provence, goat cheese, and tomato coulis

CHEESE COURSE

French Cheese Selection

Three artisanal cheeses (soft, semi-hard, blue) with fresh baguette, honeycomb, fig jam, and walnuts

Wine pairing: Port or Sauternes

Three artisanal cheeses (soft, semi-hard, blue)
with fresh baguette, honeycomb, fig jam, and walnuts

Wine pairing: Port or Sauternes

DESSERT

Chocolate Soufflé

Individual dark chocolate soufflés with Grand Marnier crème anglaise and fresh raspberries

Edible flowers
Pairing: Café et digestif

Individual dark chocolate soufflés with Grand Marnier crème anglaise and fresh raspberries

Edible flowers
Pairing: Café et digestif

WHAT'S INCLUDED:

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

WHAT'S INCLUDED:

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

WEEKLY MEAL PREP SERVICE

WEEKLY MEAL
PREP SERVICE

What You Get:

20 complete meals (4 people × 5 days)

Breakfast proteins prepared

5 complete dinners

Healthy snacks and sides

All meals properly stored and labeled

Reheating instructions included

20 complete meals (4 people × 5 days)

Breakfast proteins prepared

5 complete dinners

Healthy snacks and sides

All meals properly stored and labeled

Reheating instructions included

SAMPLE WEEK MENU

MONDAY

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice, and cucumber-wakame salad

Meal Prep:

4 portions salmon (properly seared, stored for reheating)

Steamed bok choy (ready to warm)

Cooked brown rice (portioned)

Fresh salad (assembled, dressing separate)

Nutrition: High-protein, omega-3s, low-carb friendly

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice,
and cucumber-wakame salad

Meal Prep:

4 portions salmon (properly seared, stored
for reheating)

Steamed bok choy (ready to warm)

Cooked brown rice (portioned)

Fresh salad (assembled, dressing separate)

Nutrition: High-protein, omega-3s, low-carb friendly

TUESDAY

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade, quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion), and hummus

Meal Prep:

Marinated chicken breast (ready to reheat)

Quinoa tabbouleh (fresh herbs, tomatoes, cucumber)

House-made tzatziki

Roasted vegetables portioned

Hummus from scratch

Nutrition: Lean protein, complex carbs, Mediterranean diet

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade,
quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion),
and hummus

Meal Prep:

Marinated chicken breast (ready to reheat)

Quinoa tabbouleh (fresh herbs, tomatoes, cucumber)

House-made tzatziki

Roasted vegetables portioned

Hummus from scratch

Nutrition: Lean protein, complex carbs,
Mediterranean diet

WEDNESDAY

Dinner: Thai Basil Turkey Lettuce Wraps
Ground turkey stir-fried with Thai basil, ginger, garlic, and chilies,
served with butter lettuce cups, cucumber ribbons, carrots, fresh herbs, and peanut sauce

Meal Prep:

Cooked turkey mixture (portioned, easy reheat)

Washed lettuce cups (ready to assemble)

Julienned vegetables

House-made peanut sauce

Fresh herb packets

Nutrition: Low-carb, high-protein, gluten-free

Dinner: Thai Basil Turkey Lettuce Wraps
Ground turkey stir-fried with Thai basil,
ginger, garlic, and chilies,
served with butter lettuce cups, cucumber ribbons,
carrots, fresh herbs, and peanut sauce

Meal Prep:

Cooked turkey mixture (portioned, easy reheat)

Washed lettuce cups (ready to assemble)

Julienned vegetables

House-made peanut sauce

Fresh herb packets

Nutrition: Low-carb, high-protein, gluten-free

THURSDAY

Dinner: Greek Lentil & Vegetable Stew
Red lentils with spinach, tomatoes, and Mediterranean spices,
served over cauliflower rice with crumbled feta and fresh dill

Meal Prep:

Hearty lentil stew (bulk batch)

Cauliflower rice prepared

Feta and herbs portioned

Whole grain bread on side (if desired)

Nutrition: Plant-based protein, fiber-rich, vegetarian

Dinner: Greek Lentil & Vegetable Stew
Red lentils with spinach, tomatoes,
and Mediterranean spices,
served over cauliflower rice with
crumbled feta and fresh dill

Meal Prep:

Hearty lentil stew (bulk batch)

Cauliflower rice prepared

Feta and herbs portioned

Whole grain bread on side (if desired)

Nutrition: Plant-based protein, fiber-rich, vegetarian

FRIDAY

Dinner: Asian-Spiced Shrimp & Vegetable Stir-Fry
Garlic-ginger shrimp with snap peas, broccoli, carrots, and bell peppers
in light teriyaki sauce, served over soba noodles or zucchini noodles

Meal Prep:

Marinated shrimp (ready to quick-sauté)

Pre-cut stir-fry vegetables

Cooked soba noodles

Sauce prepared separately

Spiralized zucchini option

Nutrition: Quick-cooking protein, veggie-heavy, flexible carbs

Dinner: Asian-Spiced Shrimp & Vegetable Stir-Fry
Garlic-ginger shrimp with snap peas, broccoli,
carrots, and bell peppers
in light teriyaki sauce, served over
soba noodles or zucchini noodles

Menu Examples

MODERN MEXICAN & GLOBAL FUSION

MODERN MEXICAN & GLOBAL FUSION

FIRST COURSE

FIRST COURSE

Tuna Tostada Trio

Tuna Tostada Trio

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

Seared ahi tuna with three global preparations on crispy blue corn tostadas:

- Classic: Avocado purée, jalapeño, citrus soy

- French: Crème fraîche, salmon roe, chive oil

- Mole: Cocoa-chili rub, pickled red onion, pepita dust

Wine pairing: Albariño or Sancerre

SECOND COURSE

SECOND COURSE

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

With chipotle cream, toasted pumpkin seeds, crispy sage, and chile de árbol oil

Accompaniment: Warm herbed cornbread with honey-butter

Wine pairing: Viognier or off-dry Riesling

MAIN COURSE (Choice of Two Proteins)

MAIN COURSE (Choice of Two Proteins)

Option A: Coffee-Rubbed Beef Tenderloin

Option A: Coffee-Rubbed Beef Tenderloin

Pan-roasted with Mexican coffee spices, served over poblano-potato purée, with charred broccolini, pickled pearl onions, and ancho-red wine reductionr

Pan-roasted with Mexican coffee spices, served over poblano-potato purée, with charred broccolini, pickled pearl onions, and ancho-red wine reduction

Option B: Pan-Seared Sea Bass

Option B: Pan-Seared Sea Bass

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeksWine pairing: Tempranillo or Pinot Noir

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeksWine pairing: Tempranillo or Pinot Noir

DESSERT

DESSERT

Deconstructed Tres Leches

Deconstructed Tres Leches

Vanilla sponge cake soaked in three milks (coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowersPairing: Espresso service or Mexican hot chocolate

Vanilla sponge cake soaked in three milks (coconut, condensed, evaporated), served with:

Caramelized pineapple

Cinnamon whipped cream

Dulce de leche drizzle

Candied lime zest

Edible flowersPairing: Espresso service or Mexican hot chocolate

WHAT'S INCLUDED:

✓ Pre-event menu consultation✓ All fresh ingredients and specialty items✓ Professional in-home preparation✓ Restaurant-quality plating✓ Complete kitchen cleanup✓ Accommodates all dietary restrictions

WHAT'S INCLUDED:

✓ Pre-event menu consultation✓ All fresh ingredients and specialty items✓ Professional in-home preparation✓ Restaurant-quality plating✓ Complete kitchen cleanup✓ Accommodates all dietary restrictions

FRENCH CLASSICAL

FRENCH CLASSICAL

AMUSE-BOUCHE (Complimentary)

AMUSE-BOUCHE(Complimentary)

Gougères

Gougères

Classic French cheese puffs with Gruyère and black pepper, served warm

Classic French cheese puffs with Gruyère and black pepper, served warm

FIRST COURSE

French Onion Soup Gratinée

Slow-caramelized onions in rich beef consommé, topped with toasted baguette and broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

Slow-caramelized onions in rich beef consommé, topped with toasted baguetteand broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

Slow-caramelized onions in rich beef consommé, topped with toasted baguetteand broiled Gruyère cheese crust

Wine pairing: Champagne or Crémant

SECOND COURSE

Salade Lyonnaise

Frisée lettuce with crispy lardons, warm Dijon vinaigrette, perfectly poached egg, and house-made croutons

Wine pairing: Chablis or Pouilly-Fuissé

Frisée lettuce with crispy lardons, warm Dijon vinaigrette, perfectly poached egg, and house-made croutons

Wine pairing: Chablis or Pouilly-Fuissé

INTERMEZZO

MODERN MEXICAN &
GLOBAL FUSION

Seared ahi tuna with three global preparations on
crispy blue corn tostadas:

With chipotle cream, toasted pumpkin seeds, crispy sage,
and chile de árbol oil

Accompaniment: Warm herbed cornbread
with honey-butter

Pan-roasted with Mexican coffee spices,
served over poblano-potato purée,
with charred broccolini,
pickled pearl onions, and ancho-red wine reduction

With cilantro-lime beurre blanc, black bean-corn succotash, roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

With cilantro-lime beurre blanc,
black bean-corn succotash,
roasted sweet peppers, and crispy leeks
Wine pairing: Tempranillo or Pinot Noir

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

Vanilla sponge cake soaked in three milks
(coconut, condensed, evaporated), served with:

Edible flowers
Pairing: Espresso service or Mexican hot chocolate

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

✓ Pre-event menu consultation
✓ All fresh ingredients and specialty items
✓ Professional in-home preparation
✓ Restaurant-quality plating
✓ Complete kitchen cleanup
✓ Accommodates all dietary restrictions

AMUSE-BOUCHE
(Complimentary)

Classic French cheese puffs with Gruyère
and black pepper, served warm

Slow-caramelized onions in rich beef consommé,
topped with toasted baguette
and broiled Gruyère cheese crust

Slow-caramelized onions in rich beef consommé, topped with toasted baguette
and broiled Gruyère cheese crust

Frisée lettuce with crispy lardons,
warm Dijon vinaigrette, perfectly poached egg,
and house-made croutons

MAIN COURSE
(Choice of Two Proteins)

Layered zucchini, tomato, and eggplant with herbes
de Provence, goat cheese, and tomato coulis

Three artisanal cheeses (soft, semi-hard, blue)
with fresh baguette, honeycomb, fig jam, and walnuts

Edible flowers
Pairing: Café et digestif

Edible flowers
Pairing: Café et digestif

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

✓ Complimentary menu consultation
✓ Premium ingredients sourced fresh
✓ Classical French techniques and plating
✓ Professional service and presentation
✓ Complete kitchen cleanup
✓ Wine pairing recommendations

WEEKLY MEAL
PREP SERVICE

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice, and cucumber-wakame salad

Dinner: Miso-Glazed Salmon
With ginger-garlic bok choy, sesame brown rice,
and cucumber-wakame salad

4 portions salmon (properly seared, stored
for reheating)

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade, quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion), and hummus

Dinner: Mediterranean Chicken Souvlaki Bowl
Grilled chicken with lemon-oregano marinade,
quinoa tabbouleh, tzatziki,
roasted vegetables (zucchini, bell peppers, red onion),
and hummus