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Personal Chef

Bring the taste of Andro's into your own home with Andro's personal chef service.  Chef Andreas will work with you to create the perfect menu.  Here's a small sampling of what we offer:


Roasted Chicken or Cornish Hens: Served with caramelized seasonal vegetables.

Chicken Cordon Bleu: Boneless, skinless chicken breast stuffed with ham or prosciutto and Gruyere cheese.

Chicken Kiev: Boneless, skinless chicken breast stuffed with garlic butter, parsley and chives.

Turkey Meatloaf: Served with mashed potatoes and mushroom sauce with caramelized onions.

Turkey Chowder: This chowder is made with turkey breast, smoked turkey bacon, red and yellow peppers, cubed Yukon gold potatoes and corn. It’s creamy and delicious.


Flank Steak Roll: Flank steak stuffed with fresh spinach, roasted red peppers and mozzarella cheese, rolled up and baked.

Pot Roast: Pot roast, browned and slowly cooked with vegetables in a tomato and red wine sauce, served over noodles.

Osso Bucco: Veal shanks, seasoned and browned in olive oil and cooked with onions, carrots, celery and garlic in a white wine and chicken stock sauce simmering slowly. Served with Gremolata, a mixture of fresh parsley, lemon zest and minced garlic.

Dolmades Cypriot Style: Stuffed peppers, zucchini, onions, and grape leaves with ground beef seasoned with fresh mint and a dash of cinnamon, diced onions, tomatoes and rice. Slowly cooked in a lemony chicken stock.

Chili Con Carne: Lean ground beef is browned and slowly cooked with onions, green peppers, garlic, tomatoes, kidney beans and season with fresh herbs and spices.  



Roasted leg of lamb: Boneless leg of lamb rubbed with mustard, minced garlic and rosemary and stuffed with fresh spinach and feta cheese.

Lamb shanks: Slowly roasted lamb shanks seasoned with cumin rosemary and bay leaves over sliced onions. Served with bulgur wheat pilaf.

Lamb Stew: Lamb cooked with onions, carrots, potatoes, sweet peas and artichokes in a tomato wine sauce.

Mousaka: Baked layers of sliced potatoes, zucchini and eggplant topped with ground lamb meat sauce and béchamel sauce. Mousaka can also be prepared with ground beef instead of lamb.

Pastichio: Baked pasta topped with a ground lamb meat sauce and cheese béchamel. Pastichio can also be prepared with beef sauce instead of lamb.



Veal Tarragon Meatballs: Our delicious veal meatballs are browned in the oven, then added to our home-made tomato sauce and served over spaghetti.

Pastichio: Greek pasta dish made with tubular pasta layered with a lamb or beef meat sauce topped with a cheese béchamel sauce and then baked.

Three-Cheese Macaroni and Cheese: Elbow macaroni or small pasta shells baked in our creamy three cheese mixture of Swiss cheese, Gruyere and smoked Gouda topped with butter flavored bread crumbs.

Tortellini: Cheese tortellini and baby spinach topped with cooked smoked bacon and Parmesan cream sauce.

Rigatoni with Italian Sausage Ragu: Short tubular pasta mixed with a sauce made with hot or sweet Italian sausage and vegetables cooked slowly in a tomato sauce flavored with garlic, oregano and red pepper flakes. Perfect for a cold Fall or Winter night.


Fresh Salmon: Salmon fillet spread with a mixture of Dijon mustard, butter and fresh herbs encrusted with crushed pistachios and baked.

Flounder or Sole Fillet: Baked fillet filled with a mixture of mushrooms, caramelized onions and fresh herbs in a light white wine and cream sauce.

Shrimp Remoulade: Another delicious dish served cold. Large shrimp seasoned with horseradish, chives and parsley in a mixture of sour cream caper berries and white wine.

Crab-Cakes: Made with lump crab meat and delicately flavored with old bay seasoning.

Tilapia: Stove top braised with extra virgin olive oil, fresh lemon juice and oregano.



Roasted Eggplant Rolls:  Sliced and broiled eggplant filled with ricotta cheese, topped with basil and garlic flavored tomato sauce and baked.

Couscous and Eggplant Rolls: Eggplant slices filled with cooked couscous mixed with feta cheese, fresh thyme and mint, topped with tomato sauce and baked.

Three Vegetable Cheese Torte: Roasted eggplant, zucchini and red pepper layered with tomato sauce and cheese sauce, topped with freshly grated Parmigiano-Reggiano and baked to golden brown.

Bean Stew: Simple and aromatic, this stew is prepared with white beans Great Northern or Cannellini, cooked in a tomato and onion sauce flavored with fresh parsley, oregano, rosemary and garlic.

Portobello Mushroom: A juicy marinated Portobello mushroom topped with goat cheese, mildly garlicky pesto, caramelized onion and sliced tomato, draped with a melted hood of ivory provolone. Sizzle without the steak.



Couscous: Couscous with apricots, sliced green onions and snow peas are seasoned with ginger, cumin, olive oil and apple cider vinegar.

Bulgar Wheat Pilaf: Fine bulgar wheat is cooked with onions, tomatoes and fresh mint.

Potato Gratin: Thinly sliced Yukon Gold potatoes are layered with our three-cheese mixture and baked to golden brown.

Salads: Mediterranean Pasta Salad, Olive Salad, Greek Salad, Country Style Greek Salad (no lettuce), Mixed Greens Salad with Pear, Blue Cheese end Walnuts, or with Goat Cheese and Figs (fresh when in season).

Andro’s Beet Salad: Fresh roasted beets mixed with sliced red onion, apples for sweetness, toasted walnuts and Stilton cheese for sharpness, a splash of balsamic vinegar and some extra virgin olive oil. Delicious on it’s own or a bed of lettuce.  

Please contact us to discuss your personal chef needs.

To learn more about what Andro is creating in his kitchen, check out the catering page.