Chef Service | Hawks Nest BVI


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Private chef services at your villa

Private chef services are available for breakfast, brunch, lunch, dinner, cocktail parties, birthdays and weddings. Choose from available menus or request special dishes. South Beach diet week – lose rather than gain on your vacation!

Chef fee: $150.00 for up to six persons; $25.00 p/p in excess of six plus cost of provisioning. Special rates for larger and smaller parties. Rate includes creating a festive atmosphere, serving Cocktail appetizers, first course of soup or salad, main course and dessert, and post event clean up.

Ask about our signature Spa Brunch – a day of complete indulgence!

Contact Hawks Nest Management for reservations (at least 24 hours in advance).

Sample Menu

• Brie en croute with apricots and cranberries served with baguette crostinis and calamari salad with sunset cocktails.
• Salad of baby romaine leaves with artichokes, avocado and red pepper strips with mango-basil vinaigrette.
• Lobsters flamed with Cognac and steamed in shallots, tarragon and white wine served with a tomato cream reduction over fettuccini (My husbands favorite - and mine).
• Lime Mousse Pie.

• Pork and Beef Satay with peanut sauce with sunset cocktails.
• Thai coconut chicken soup.
• Salad greens with lemon vinaigrette.
• Asian seared Tuna with green beans and aromatic rice.
• Tropical fruit Foster with coconut ice cream.

• Tapas tray with sunset cocktails (marinated mushrooms, caviar dip, bruchetta, tortellini with lemon parmesan dip, marinated olives and artichokes).
• Caesar salad.
• Rack of Lamb in a Pecan Crust with Cabernet Sauvignon reduction, stir fry snap peas, twice baked potatoes.
• Carrot cake.

• Stuffed Artichokes.
• Cream of Mushroom soup.
• Blackened Filet Mignon topped with Bleu Cheese, steamed broccoli and baked potato.
• Key Lime Pie.

• Salmon Mousse.
• Seafood Chowder.
• Baked Grouper with Pesto mayonnaise, wild rice pilaf, seasonal vegetables.
• Absolutely Divine Devils Food Cake.

• Hawks Nest Salad .
• Seafood Extravaganza – lobster, shrimp, scallops, mussels, clams, calamari and new potatoes steamed in Garlic, wine and cracked red pepper sauce.
• Citrus Gelato.

Menu Selections by Course (just a sample)

Hors d oeuvres / Appetizers	Soups	Salads	Entree	Desserts
Stuffed brie en croute – choice of apricots and cranberries or mushrooms.	Cream of Mushroom.	Classic Caesar w/ Garlic Croutons.	Lobsters flamed with Cognac and steamed in shallots, tarragon and white wine served with a tomato cream reduction over fettuccini .	Carrot cake – the best in the Caribbean.
Cheese and fruit tray – variety of cheeses served with apples, pears, grapes - may be served as dessert.	Cream of Asparagus.	House -artichokes, red pepper, cucumbers, corn, red onion.	Asian seared Tuna with green beans and aromatic rice.	Key Lime Pie in a sugar graham cracker crust.
Antipasto Tray – variety of Italian meats, cheeses, roasted vegetables and olives.	Conch Soup – British Virgin Islands Style.	Warm Goat Cheese over field greens.	Blackened Filet Mignon topped with Bleu Cheese, steamed broccoli and baked potato.	Absolutely Divine Devils Food Cake.
Stuffed artichokes – steamed and stuffed with buttered garlic herb crumbs.	Conch Chowder or Seafood Chowder – New England Style .	Super Slaw – a slaw of carrots, peppers, onion and cabbage served with a spicy peanut soy dressing.	Rack of Lamb in a Pecan Crust with Cabernet Sauvignon reduction, stir fry snap peas, twice baked potatoes.	Tropical fruit Foster served over Coconut Ice Cream in a Chocolate Scallop shell.
Calamari salad with Mountain vegetables – shipped in from Japan.	Coconut Chicken Soup.	Greek Salad.	Poached Grouper with spicy tropical fruit salsa.	Classic New York Cheesecake.
Seared Tuna – coated with sesame seeds, lightly seared and served w/ pickled ginger.	Corn Chowder.	Salad Nicoise.	Poached Salmon with cucumber dill sauce.	Pina Colada Cheesecake.
Tapas Tray – a selection of tapenads and finger foods.	Chicken Soup.	Lobster Salad.	Fish in foil – local fish grilled or baked in a foil wrap with onions, peppers and potato.	Apple Brown Betty.
Pork, Beef, Chicken, Shrimp Satay with Peanut sauce.	Hot and Sour Soup.	Garden Beet & Asparagus salad w/ vinaigrettes.	Oven Roasted Pork Chops with Merlot and dried fruit sauce.	Mango Fool.
Conch salad – seviche style with peppers, onions, tomato and citrus marinade.	Pumpkin Soup.	Orange, red onion and greens w/orange-sherry.	Classic Chicken Cordon Bleu.	Banana Cake.
Onion tartlets – caramelized onions baked in a rich pastry.	Gazpacho.	Pasta Salad.	Chicken and Sausage Stew – a Food and Wine favorite.	Mango Tart.
Caviar Dip – served with crackers and celery boats.	Black Bean Soup.	Lemon Vinaigrette.	Pasta in lemon cream sauce with asparagus and smoked salmon.	Frozen Lemon Mousse.
Hummus – classic chickpea dip served with warmed pita.	Cream of Mango.	Soup Bleu Cheese Dressing.	Grilled Marinated Shrimp.	Coconut tartlets.
Stuffed mushrooms – with crab, sausage and fresh bread crumbs.	Shellfish Stew.	Mango-basil vinaigrette.	Grilled Shrimp and Scallop Kabobs.	Coconut Rum Flan.
Vegetable terrine –layered broiled red and yellow peppers, eggplant, zucchini with caramelized onion center bound with tomato gelatin.	Chilled Shrimp and Cucumber Soup. .	Cobb Salad – mixed greens layered with bacon, avocado, eggs, chicken, tomato.	Curried Chicken – tropical style with coconut –yoghurt sauce served with diced mango, bananas, chutney and coconut shavings.	Blueberry Crisp with cinnamon streusel topping