Intimate Memories is all about professionalism, high quality and exceptional service. We aim to give you and your guest the most memorable dining experience ever.
Imagine having a professional chef come to your home or suite , set your table with high quality chinaware, silverware, linens, wineglasses, candles and centerpiece, then cook an entire four course meal for you and your  guest (Appetizers, Entrees and Desserts) in your kitchen. Then you will receive Gold Star Service from the chef. We take care of every little detail of your dining experience. Afterwards we safely store all the unfinished portions of your meal for you to enjoy later. We also clean up everything so that your only concern is YOUR GUEST.

Get the presidential treatment that is sure to impress you and your guest. Create an elegant and upscale atmosphere with one of New Jersey's most creative and entertaining chefs.

HERE IS HOW IT WORKS;
1. Contact Chef Roscoe at (973) 489-3671 to schedule the day of the of your event.
2. Design a menu from the many selections or suggest your favorite items.
3. Provide the location and time that you want to start your first course.
ON THE DAY OF THE EVENT
1. Set the mood by getting some of your favorite music ready.    
2. Chill that bottle of wine that goes perfectly with your menu choices.
3. Relax and let Intimate Memories do the rest.                          

Here are a few Menu Suggestions
APPETIZERS
Maryland Crabcakes
Crab and Corn Beignets with Herb Mayo
Grilled Tuna Bruschetta
Shrimp Scampi with Linguini
Bourbon Glazed Shrimp Kebobs
Scallops and Corn Ravioli
Shrimp and Pea Potstickers
Beet and Fresh Mozzarella Napoleon
Grilled Duck, Bacon, Pear and Gorgonzola Salad  
Asian Chicken Kebobs with Soy Peanut Dipping Sauce
Chicken and Cilantro Wontons
Blue Cheese Panna Cotta with Crispy Spinach
Warm Goat Cheese Timbales over Mixed Baby Greens
Sauteed Feta with Herb Topping

ENTREES
POULTRY

Herb Stuffed Chicken Breast with Eggplant and Pureed Butternut 
Chicken Cordon Bleu with Asparagus Au Gratin
Chicken Marsala or Piccata or Franciase with Rice Pilaf
Boneless Cornish Hen with Mushroom Mirepoix
PanSeared Duck Breast with Blackberry Balsamic Glaze
BEEF AND LAMB
Rolled Flank Steak stuffed with Cherry Tomatoes, Shitake and Feta
Panseared Hangar Steak with Pico de Gallo & Garlic Mashed Potatoes
Mongolian Rack of Lamb with Sesame
London Broil with  Brown Sugar Horseradish and Cheddar Stuffed Potato
Grilled Ribeye Steak with Herbed Butter and Red Pepper Polenta
PORK
Apple and Walnut Stuffed Porkloin with Burgundy wine Reduction
Chorizo Sausage  Roasted Red Pepper and Chayote Risotto
Center Cut Pork Chops with Cranberry Mustard Sauce & Lentil Ragout
Tangerine and Honey Black Forrest Ham with Apple Chutney 
SEAFOOD

Red Snapper Veronique with Braised Sweet Potato
Mahi-Mahi with Burnt Orange Butter Sauce
Scallop Stuffed Brook Trout with Braised Bok Choy
Flounder and Crab Napoleon with Asparagus Hollandaise, Pepper Coulis 
Sesame Crusted Sashimi Tuna with Ginger Fried Rice
VEGETARIAN

Vegetarian Linguini Primavera
Pumkin Ravioli with Mushroom Ragout and Anise Cream Sauce
Grilled Vegetable Tortelloni with Sundried Tomato & Basil Sauce
Eggplant, Tomato and Red Onion Lazagna with Bechamel Sauce

DESSERTS

New York Cheesecake with fresh Strawberries
Peaches and Cream Napoleon
Bananas Foster
Creme Brulee
Poached Pears in Chocolate Blankets
Peach Cobbler A La Mode
Apple and Couscous Pudding Tart
Tiramisu
Sweet Potato Pie