​​​​​​865.774.0251  

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Appetizers(one course)
Coconut Mango Shrimp 
Stuffed Portobello Mushroom Wedges
Prosciutto-Wrapped Asparagus Spears

Cajun BBQ’d Shrimp (mild or spicy)
Spinach Artichoke Dip with Toasted Baguette Slices
Brie and Cherry Pastry Cups

Salads(one course)
Caesar Salad with Croutons in a Caesar Dressing
Spinach Salad with Feta, Fruit, and Toasted Walnuts
Mixed Greens with Bacon, Goat Cheese, Pecans, & Cranberries
Greek Salad with Feta, Olives, Tomato, Purple Onion, & Peppers

Garden Salad with Purple Onion, Carrot, Tomato, & Cucumber
Homemade Dressings:
Ranch, Creamy Honey Mustard, & French

Vinaigrettes: Honey, Balsamic, Italian, & Red Wine

Soups(one course)
Roasted Red Pepper Bisque

Cheddar Baked Potato
Chicken and Sausage Gumbo over Rice
French Onion with Melted Swiss

Tomato Basil


Desserts(one course)
Bananas Foster Flambe' a la mode
Chocolate Lava Cake a la mode
Sweet Orange Mascarpone Tartlets
Vanilla Poached Pears with Chocolate Sauce

Pecan Tassies with Vanilla Gelato
New Orleans Bread Pudding with Butter Sauce
Strawberry Cheesecake Napoleon Drizzled in Chocolate

Entrees(one course, includes 1 veggie & 1 side)
BEEF ENTREES
Blue Cheese Encrusted Filet (6oz.) with Red Wine Sauce
Beef Wellington with Green Peppercorn Sauce
Steak Diane (8 oz. sirloin steak)

6oz. Filet with your choice of sauce: Chocolate Port Sauce, Mushroom Demi Glace, or Lemon & Sage Cream Sauce

(Larger cuts of steak or lobster tails are available at market price.)


PORK ENTREES
Stuffed Pork Chops with Spinach & Apricots in an Apricot Glaze
Grilled Pork Chops with Apple Slaw
Roasted Pork Loin with Mole Sauce

CHICKEN ENTREES
Chicken with Artichokes & Mushrooms in a Sherry Sauce
Cornish Hens with a Blackberry Balsamic Glaze
Chicken Cordon Bleu with a Parmesan Cream Sauce

SEAFOOD ENTREES
Southern Shrimp & Grits (grits=side)
Cajun Shrimp Alfredo (pasta=side)

Panko Encrusted Tilapia with a Butter Scallion Sauce
Broiled Salmon with Mango Salsa

VEGETARIAN ENTREES
Spinach Stuffed Lasagna Ruffles
Thai-Style Beans with Coconut Milk over Basmati
Harvest Brown Rice Salad with Fruit, Nuts, & Feta Cheese


Vegetables
Baked Asparagus Parmesan
Garlic Roasted Cauliflower
Boursin Creamed Spinach
Seasonal Vegetable Medley
Brussel Sprouts with Smoked Bacon & Dates
Green Bean Bundles Wrapped in Bacon
Honey Roasted Carrots
Broccoli Almondine

Sauteeed Kale


Sides
Smoked Gouda Mac-N-Cheese

Creamy Mashed Potato Swirls

Roasted Herb & Garlic Potato Wedges
Loaded Baked Potatoes
Sweet Potato Mash with a Glazed Nut Topping
Herbed Couscous with Dried Fruit

Wild Rice (or) Rice Pilaf

Quinoa with Cranberries & Nuts

Fruitful Vintage accepts Visa, MasterCard, Discover, & Checks

Welcome! Sit back, relax, and have Chef Ray come to you.  " Your On-Site, Smoky Mountain, Personal Chef "

​​1st Course:   Choose one Entree, one Veggie, and one Side

(includes sweet or unsweet tea, fresh bread, & butter pats)

Formal Dinner Pricing:

3 Courses4 Courses5 Courses
3-6 adults$95 per person$107 per person
$119 per person
7-10 adults$80 per person
$92 per person
$104 per person
11-14 adults$65 per person
$77 per person
$89 per person
15-20 adults$50 per person
$62 per person
$74 per person

Formal Dinner Menu

Pricing Includes: Travel (up to 50 miles round-trip), Use of Chef's Equipment, Fresh Ingredients, Food Preparation, Plating and Serving Each Course, and Complete Clean-Up. All prices are subject to change without notice.

Children 3-11 yrs. are half of the adult per person price. 12 & up are considered as adult.


​​​​Assistant Fees Required:​​

3 or 4 Courses          5 Courses

           $100 for 7-12 guest        $100 for 7-10 guest        

       $200 for 13-20 guest      $200 for 11-20 guest​​

Please add 9.75% TN sales tax to final pricing. Recommended gratuity: 15-20% of total.​

© 2017 Fruitful Vintage Personal Chef Service. All rights reserved.

3, 4, or 5 Course - Formal Dinners, Plated & Served, with Complete Clean Up for 3-20 Guest

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There may be two different entrees chosen, with one entree per guest. 

All other menu selections must be the same per person for each appetizer, salad, soup, vegetable, side, and dessert. 

Tableware is not provided with our formal dinner party or fondue services. We will use the tableware provided in your home, venue, or cabin.

2nd-5th Course:  Choose Appetizers, Salads, Soups, or Desserts 

(each is one course)

​​Add On Dessert:
    Chocolate Fondue
 
$15 extra per person

(up to 10 guest max.)

Includes 3 Dipping Desserts:          Includes 1 Add In:
​bananas & strawberries                               peanut butter
apple slices                                               java (or) mint
pound cake (or) cheesecake                   chopped walnuts
brownie bites                                            caramel sauce
marshmallows (or) pretzels                   shredded coconut

865.774.0251  |  info@fruitfulvintagechef.com
Serving: Sevierville, Pigeon Forge, Wears Valley, Townsend, Gatlinburg, Cosby, Dandridge, Knoxville, Farragut,

Maryville, Morristown, and surrounding areas 
 
"O taste and see that the Lord is good." Psalm 34:8