Private Chef
Allow Chef Dan to really help you relax! Don’t worry about planning meals or meal prepping while you’re on vacation.
Chef Dan’s Menu is sure to meet your needs while allowing you to rest, relax, and enjoy your vacation away.
In order to complete your dining experience, you will first book your available time with Chef Dan. The deposit of $155 will be added towards the total bill of the evening but is designed to reserve your date and time selected.
Following your booking, a team member will reach out to you via email and direct you to a secure page for you to place your food order.
Dan has been working in the food industry for more than 20 years. His experience is extensive, from managing private clubs, catering private airlines, to cooking for four season resorts. He currently works as Executive Chef & General Manager of a popular local restaurant and catering company. He exceed at customer hospitatlity and strives to present a fantastic dining experience for his clients.
Please take a moment to look over the menu below! Chef Dan has two options for booking: brunch or dinner. After booking your reservation time, you will be directed to a page where you can select which dining experience you would like to enjoy. Please note: we will need our guests to complete the checkout process in order to complete the booking process for Chef Dan. We look forward to serving you on your vacation!
Brunch Menu
All brunch meals come with your choice of 2 entrees, 2 sides and one salad for $33 per person.
*Pick two entrees per group.
Entrees
Smoked Salmon Benedict
Omelet station
Cast iron breakfast casserole
Sweet Potato Hash and Eggs
Huevos rancheros
maple bacon pancakes
stuffed french toast
marinated london broil with eggs
Salads
*Pick one salad per group.
Shenandoah Valley Garden Salad
A blend of baby field greens topped with grape tomatoes, cucumbers, sliced red onion and homemade croutons served with fresh herb vinaigrette.
The Rockingham Salad
Fresh baby spinach, candied walnuts, sliced red onion, and poached pears served with raspberry vinaigrette.
Classic Caesar salad
Fresh chopped romaine, shaved asiago cheese and homemade croutons tossed with homemade Caesar dressing.
Sides
*Pick two sides per group.
Hash Brown Casserole
Grilled Asparagus with Hollandaise
Apple Wood Smoked Bacon
Herb Roasted Fingerling Potatoes
Sweet potato hash
homemade maple sage sausage patties
fresh fruit salad
Crudite with Dip
*Salad ingredients sourced locally when available.
Dinner Menu
Entrees
All meals are served “Family Style”
*One entree choice per group.
Groups of 10+ people, please pick 2 entrees.
A Taste of itally / $22 per person
Classic homemade Italian style lasagna served with fresh garlic bread.
Pico Chicken / $25 per person
Fresh chicken breast cast iron grilled, basted with homemade pesto and topped with fresh Pico De Gallo.
Southern Comfort/ $25 per person
Southern style meatloaf served with rosemary red wine gravy.
Cajun Shrimp Tacos / $25 per person
Cajun shrimp served in warm corn tortillas with sweet chili slaw, fresh Pico de Gallo, and black bean relish.
The Southern Grillery / $25 per person
Par smoked pork loin chops basted with southern chipotle BBQ sauce finished with southern VA slaw.
London Broil / $28 per person
Marinated Flank steak cast iron grilled, thinly sliced and served with a burgundy wild mushroom sauce.
The Chesapeake/ $34 per person
Lump “Virginia” crab cakes seared and served with Cajun remoulade.
Seafood Boil/ $47 per person
Shrimp, crab legs, andouille sausage, Yukon gold potatoes, corn on the cob and fresh herbs tossed in a garlic butter sauce.
*Does not include choice of 2 sides
The Blueridge Feast/ $47 per person
Slow roasted beef tenderloin sliced and served with wild mushroom bourbon demi-glace.
Salads
*One salad option per group.
Shenandoah Valley Garden Salad
A blend of baby field greens topped with grape tomatoes, cucumbers, sliced red onion and homemade croutons served with fresh herb vinaigrette.
The Rockingham Salad
Fresh baby spinach, candied walnuts, sliced red onion, and poached pears served with raspberry vinaigrette.
Wedge Salad
Fresh cut wedged iceberg lettuce, grape tomatoes, fresh crumbled bacon, green onion and homemade blue cheese dressing.
Classic Caesar salad
Fresh chopped romaine, shaved asiago cheese and homemade croutons tossed with homemade Caesar dressing.
Sides
Two side options per group.
Roasted spaghetti squash with steamed Broccoli
Sautéed asparagus with red pepper compote
Sautéed green beans with toasted almonds
Smashed Yukon gold potatoes
Baked Macaroni and Cheese
Herb roasted new potatoes
Southern collard greens
Virginia corn pudding
Sweet potato hash
Mexican style rice
Rice pilaf
*Custom menu and consult available upon request
*Salad ingredients sourced locally when available.
*Weekly meal plans available upon request
Please click to download and view Chef Dan’s Menu’s
