Brainfood Menu

Beach Plum Chef of Cape Cod Personal Chef and Event Services 

 The Beach Plum Personal Chef Brain Food Menu… 

Is made with nutrient dense organic and locally grown vegetables, wild caught fish, humanely raised grass fed meats, organic humanely raised poultry, high quality cold pressed or high heat oils, non-irradiated spices, and sea salt.

Brain Food elements include vitamins such as B6 and B12, lycopene, A, C, E, Betacarotene, minerals, and omega fatty threes. The BPC Brain Food Menu is also low in starches – and good for your blood sugar levels (no spiking!).

Brain Food Dinner/ Lunch Menu

Baked Sea Bass w Lemon Thyme Sauce, Heirloom Tomato w Fresh Basil, EVO and Sea Salt, Sautéed Swiss Chard w Toasted Nori, Garlic and Red Pepper Flakes.

Baked Wild Caught Salmon w Roasted Sweet Potato w Ginger Oil and Green Onion, Fresh Greens Salad w Cucumber, Radish, Lambs Ears (Local Greens, Slightly Bitter but Refreshing) Rice Wine Vinegar w Sea Salt Dressing

Pan Sautéed Chili Crab Cakes w Scallion (Maine or Cape Cod Crab), Stir Fried Greens, Red Beet and Carrot Slaw

Turkish Lamb Kebabs Stewed w Chickpeas, Roasted Eggplant, Olives, Capers, Fresh Herbs, Sweet onion and Turkish Spices, served w Lemon Couscous and Chickpea Crepes (Fresh Lamb is available from Surrey Farms in Brewster)

Chicken Fajita in Whole Wheat Wraps, Avocado Mash, Fresh Greens, Sautéed Red Bell Pepper, Zucchini and Sweet Yellow Onion, and Homemade Salsa

Thai Chicken and Vegetable Soup. Made w Light Organic Coconut Broth w Fresh Lemon Grass, Ginger and Saffron. Served w Asian Buckwheat Noodles and Roasted Kale

Organic Beef, in Red Wine and Basil Sauce, w Sauteed Mushrooms, Cauliflower Gratin & Thick Cut Heirloom Tomato Slices w Sea Salt and EVO

Chicken Pot Pie w Sautéed Vegetables, Gravy and Homemade Pastry Crust (choice of stone ground whole wheat, or organic white)

Salad Menu for Beach Plum Chef Brain Food:

Roasted Red Beet w Frisee, Goat Cheese and Organic Orange Vinaigrette

Crispy Salad w Mixed Organic Greens, Cucumber, Radish Slivers, Tomato, Basil and Whole Wheat Sour Dough Croutons w Garlic and Rosemary. Dressed w Dried Herb Vinaigrette

Cucumber & Avocado Salad w Shaved Carrot, Avocado, Fennel , Red Cabbage, Parsley and Fresh Dill. w Rice Wine Vinegar, EVO and Sea Salt/ (Especially good w baked lemon salmon w breadcrumbs, or sauteed chicken breasts w mushrooms.)

Fresh Greens Mixed w Herbs, Walnuts, Dried Cranberries, Cucumber Slivers, & Shaved Carrot, w Dried Herb Vinaigrette

Bitter Sweet Salad – A Fresh Mix of Sweet and Bitter Lettuces, Fresh Pear, Caramelized Onion, Blue Cheese, and Walnuts, w Balsamic Vinaigrette

Seville Salad: Greens, Avocado, Red Onion, Stuffed Green Olives, Fresh Parsley, Heirloom Tomato – w Rice Wine Vinegar and EVO dressing


Roasted Tomato Soup – a light soup w a creamy texture from pureed roasted sweet onion, spices and cooked tomato. (vegan)

Vegetable Soup  – a light broth w zucchini, chick peas, mushrooms, spinach and roasted tomato (vegan)

Thai Ginger Broth – Excellent for adding soba noodles, sautéed garlicky greens, lightly cooked vegetables, Thai basil, and sprouts (vegan)

Chicken Soup w Vegetables and Mushroom Dumplings


Fresh Apple Cobbler

Pies: Apple, Blueberry, and Peach Pies

Baked Pear w Raspberry Gran Marnier Sauce

Rhubarb and Berry Crostata w Turbinado Sugar Sprinkles, Cinnamon and Nutmeg (A one crust Italian rustic style pie)

Organic Oatmeal Cookies w Sunflower Seeds, Dried Cranberries, and Dark Chocolate

Molten Chocolate Cakes w Dark Cherry Sauce or Fruit Sauce w Allspice

content copyright Beach Plum Chef of Cape Cod/ 2010/ Massachusetts / USA

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