Chef Curtis Beisser

Private Chef In Montclair

As an energetic culinary professional, blended with creativity, I have a passion for food with strong cooking skills. Trained under classic French chefs at French Culinary Institute where traditional French cooking techniques were taught, I work well as a dynamic leader in high-pressure settings. I am a motivated Chef looking to bring my skills to any situation asked of me. With a great sense of creativity and plating skills that wow diner’s eyes and palate, I am a Chef with 11 years of experience cooking in high volume environments, including as a prep cook, brunch and lunch line cook, dinner service line cook, Sous Chef, Executive Sous Chef, Chef de Cuisine, Executive Chef, and Personal/Private Chef for both families and events. I have trained in Michelin Star kitchens, working for such world renowned Chefs as Paul Liebrandt, Ben Pollinger, Jody Williams, Rita Sodi, and Jesse Schenker. Each of these Chefs are talents in the culinary world, where I worked by their side, learning the necessary skills to succeed in the New York City culinary world. Under Chef Schenker, I began to grow my managerial skills in the role of Sous Chef, Executive Sous Chef, and eventually Chef de Cuisine. My experience includes not only restaurants, but also private dining experiences, in client’s homes and apartments. Though I am trained in French cuisine, I also have strong knowledge of Italian cooking, from growing up with my Sicilian grandmother (my main inspiration in becoming a Chef). Traveling has broadened my palate, having visited Italy twice. My favorite flavors to eat are Southeast Asian, i.e., Vietnamese, Thai, Cambodian, Laotian, as I am amazed by the ingredients and flavor combinations. During February and March of 2019 I spent time in Vietnam and traveled to the cities of Ho Chi Minh City and Hanoi, expanding my knowledge of Vietnamese cuisine in both cities. I love to bring this style, flavor and experience to my cooking. This past January my wife and I traveled to Taiwan and Thailand, where we moved between major cities and the countryside (in both countries), eating, experiencing and gaining knowledge of both the cuisine and culture.

During the years of 2018-end of 2019 I worked as an onsite consultant/Executive Chef at 27 Mix in Newark, New Jersey. One of 27 Mix’s owners is a family friend who requested my assistance in overhauling the restaurant, to become a profitable, modern, New York style American Brasserie. I trained the staff to work like professional New York City servers, bartenders, and cooks, being responsible for changing the menu into a more Chef driven, farm to table, locally sourced restaurant. Utilizing farm fresh and local products is extremely important to me, as I believe cooking and eating this way is more sustainable and better for the region and world we live in. My menus are created with seasonality in mind, and what your local farms can provide for us. I would love to bring this approach to you, and provide you with the best looking and tasting local ingredients in New York City.

Prior to the pandemic, I took a position as the head Sous Chef at Via Carota in the West Village to work under Rita Sodi and Jody Williams, the Chef owners. They are both prolific Chefs in the West Village. The opportunity to work under Rita and Jody, learning their restaurants and operations, presented itself, and I was excited to join the team. I spent a couple of months getting acclimated to Via Carota, before the pandemic forced the restaurant to shut down. Over the lockdown months, I made the decision with my wife to focus all my energy on growing my personal/private chef business.

Lastly, I have knowledge and experience in cooking vegetarian and vegan meals. My wife is a vegan (I am not), which has taught me new techniques and skills to cook health conscious, and always phenomenally tasting, vegetarian and vegan meals. As chefs, we always say you can judge the best chefs by the creativity and skill they show in their vegetable focused dishes. It would be a pleasure to be able to provide you with high quality cuisine, I appreciate the opportunity to apply for your availability.

For me, cooking is...

One of the worlds most accessible and beautiful forms of art. It is society’s best vessel to share different cultures and bring families together.

I learned to cook at...

The French Culinary Institute in NYC and Michelin star restaurants in NYC. Earlier in life it was in neighborhood restaurants and my family’s kitchen.

A cooking secret...

Is to use the highest quality seasonal ingredients from the local region I am cooking in to connect the diners with the community they are eating in.

My menus

Brunch menu

STARTER

Choose 2 dishes

“Shrimp and Grits”: garlic shrimp with togarashi and black and white sesame seeds, crispy rounds of white corn grits, tomato jam

Arugula and Beet Salad: roasted beets, shaved ricotta salata, blood orange, pine nuts, mint

Carrots 3 ways: roasted heirloom carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish

“Melon and Prosciutto”: cubes of cantaloupe, Italian prosciutto, balsamic glaze, mint

“Bagels and Lox”: platter of assorted bagels, cream cheese spreads, salmon lox, sliced tomatoes, pickled onions, capers

Deviled Egg: smoked paprika, chive, caviar

FIRST COURSE

Choose 2 dishes

“Benedict”: choice of Canadian bacon or salmon lox, mushroom focaccia, sous vide egg, hollandaise

Corn Fritters: 3 cornmeal fritters with sweet corn, roasted oyster mushrooms, roasted corn and black beans salsa, cilantro crema

"Cacio e Pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)

“Braise of the Day”: braised beef, pork or lamb, sunny side up eggs, cornbread

Belgian Waffle: 2 waffles, moscato soaked berries, zabaione, mint

Blueberry “Johnny Cakes”: white cornmeal pancakes with blueberry compote, sweet vanilla creme fraiche, mint

MAIN COURSE

Choose 2 dishes

“All American”: 2 eggs any way, smoked bacon, breakfast sausage, short stack of pancakes

Frittata: cherry tomato, english peas, shrimp, basil, chili jam

“Steak and Eggs”: sous vide NY strip steak, 2 free range eggs, home fries, chimichuri

Banana French Toast: brioche french toast, banana rum compote, almond butter, pineapple ginger syrup, whipped cream

Salmon: pan roasted salmon, wilted spinach, hollandaise

Burger: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"

DESSERT

Choose 2 dishes

Moscato soaked berries and citrus segments, zabaione, biscotti

Panna Cotta: vanilla panna cotta, blackberry compote, mint

Fruit Salad: cantaloupe, honeydew melon, strawberries, mango, blueberries

Assorted Pastries: croissants, sfogliatella, danish

Bombolone (Italian Donuts): variety of filled donuts. Fillings: custard cream, nutella, pistachio, raspberry, blueberry almond

Mini tarts: chocolate, hazelnut, berries

Olive Oil Cake: almond olive oil cake, whipped cream, Meyer lemon curd, mint

Winter Seasonal Menu

STARTER

Choose 1 dish

Radicchio Salad: charred radicchio leaf, baby romaine hearts, pickled currants, pine nuts, honey sherry vinaigrette, oregano

Fluke crudo, parsnip, uni, salmorigilo

Beef Tartare: tartare of filet mignon, whole grain mustard, fried capers, garlic crostini, quail egg

Arugula Salad: ricotta salata, blood orange, pine nuts, mint

Arctic Char Tartare: dice Arctic char, Dijon foam, chive, Char caviar, dehydrated char skin chip

“Chicken Parm Fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu

Foie Gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts

Prawn Crudo: raw wild prawn, fermented chili sauce, sweet chili citrus vinaigrette, melon, crispy shallots, caviar, cilantro oil, micro leek

Carrot and Winter Squash Soup: ginger, coconut foam, guanciale, cilantro oil, cashews

Grain Salad: quinoa, roasted sweet potato, pear, gruyere cheese, maple mustard vinaigrette, crispy sage

FIRST COURSE

Choose 1 dish

Rigatoni "Bolognese": classic tomato ragu with ground beef, carrot, celery, oregano, basil

Winter Mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, mornay, mushroom dashi

Gnocchi: homemade potato gnocchi, celery and celery root, fennel sausage, mint pesto, almond

"Bucatini and Clams": shellfish tomato bisque, little neck clams, bacon lardons, mint, basil

Kabocha Squash Raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash cream sauce, roasted diced squash, guanciale, pumpkin spice

Spaghetti: bottarga, Italian herbs, lemon, spicy breadcrumbs

Truffle Pasta: hand cut spaghetti, white truffle sauce, wild mushroom, wild spinach, truffle peelings, parsley

Foie Gras: seared foie gras (moulard duck liver), toasted brioche, fig jam, balsamic reduction

Pappardelle: hand cut pasta, wild boar ragu, pecorino

Fusilli: tomato ragu, braised beef shank, pecorino

MAIN COURSE

Choose 1 dish

Halibut: Rosemary and garlic Sous vide halibut, “ribollita” (stewed Tuscan bean), guanciale, broccoli rabe, parsley pesto

Roasted Cod: roasted Atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam

NY Strip Steak: sous vide strip steak, potato pave, wild mushroom and spinach, port reduction

Beef Rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, bone marrow broth

Branzino: pan roasted branzino, lentils and pancetta, cauliflower, parsley veloute

Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress

Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus

Lentils: braised lentils, oyster mushrooms, sous vide egg, truffle oil, parsley, breadcrumb, pecorino

Berkshire Pork Belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique

Scallops: pan roasted diver scallop, maitake mushroom, rainbow chard, parsnip, dashi

Roasted veal chop: rosemary sous vide veal chop, sweet potato purée, haricot verts, balsamic reduction

Duck: roasted duck breast, confit duck thigh terrine with apricot and pistachio, wild rice, haricot verts, crispy sage, duck jus

Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, Swiss chard, parsley veloute

DESSERT

Choose 1 dish

Moscato soaked berries, zabaione, biscotti

Strawberry Cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote

Pistachio Cake with pistachio mousse, hazelnut mousse and pistachio gel, blood orange and rose sorbet

Chocolate Mousse Cake: chocolate mousse, chocolate ganache, cherry vanilla ice cream

Panna Cotta: vanilla panna cotta, blackberry compote, mint

Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint

“Ferrero Rocher Cake”: Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts

Olive Oil Cake: almond olive oil cake, whipped cream, Meyer lemon curd, mint

Lemon Ricotta Cake: Meyer lemon curd, blueberry compote, whipped cream

Autumn Seasonal Menu

STARTER

Choose 1 dish

Delicata squash: roasted Delicata, mint, goat cheese, fig, maple mustard vinaigrette, hazelnut

Carrot and Butternut Squash Soup: ginger, coconut foam, guanciale, cilantro oil, cashews

“Chicken Parm Fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu

Autumn Grain Salad: quinoa, roasted pumpkin and seeds, apple, gruyere cheese, maple mustard vinaigrette, crispy sage

Fluke Crudo: sliced fluke, parsnip, uni, salmorigilo

Foie Gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts

FIRST COURSE

Choose 1 dish

Fall Mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, pecorino mornay, mushroom dashi

Butternut squash gnocchi: potato gnocchi, butternut squash, ricotta foam, guanciale, nutmeg, sage

Bucatini and Mussels: shellfish tomato bisque, PEI mussels, Benton's bacon, wild spinach, spicy breadcrumbs

Sweetbreads: cast iron fried veal sweetbreads, seasonal mushrooms, brown butter and caper "pan sauce", parsley salad

Kabocha Squash Raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash sauce, roasted diced squash, guanciale, pumpkin spice

MAIN COURSE

Choose 1 dish

Roasted Cod: roasted Atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam

Scallops: pan roasted scallops, chanterelle mushrooms, baby leeks, brown butter hollandaise

Duck: roasted duck breast, duck confit terrine with prunes and walnuts, lentils, duck jus

Chicken: sous vide pan roasted chicken breast, confit chicken terrine with dates and almond, wild rice, haricots verts, chicken jus

Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress

Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus

Berkshire Pork Belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique

Branzino: pan roasted branzino, farro, broccoli rabe, parsley veloute, Calabrian chili oil

Swordfish: sous vide swordfish, fingerling potatoes, beet, balsamic gel, watercress

Beef Short Rib: beef short rib braised in apple cider, potato puree, crispy brussel sprouts, port and cider reduction, apple and sprout “slaw”

DESSERT

Choose 1 dish

Chocolate Mousse Cake: chocolate ganache, cherry vanilla ice cream

Pistachio and hazelnut mousse cake with pistachio gel, blood orange and rose sorbet

“Ferrero Rocher Cake”: Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream

Coconut and Mango Panna Cotta: layered mango and coconut panna cotta, orange zest, pomegranate, basil

Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint

Lemon Ricotta Cake: Meyer lemon curd, cranberry compote, whipped cream

“Apple Pie”: honeycrisp apples braised with calvados, crunchy pie pieces, cranberry gel, cinnamon, vanilla ice cream

Olive Oil Cake: almond olive oil cake, whipped cream, Meyer lemon curd, mint

Summer Family Style BBQ

STARTER

Choose 2 dishes

“Short Rib or Shrimp Lettuce Wraps”: thinly sliced short rib or gulf shrimp with Korean BBQ sauce, pickled onion, cilantro

Grilled Sourdough: grilled sourdough bread, whipped ricotta, soppressata, “spicy hot” honey

Watermelon Salad: cubed watermelon, feta, basil mint foam, micro arugula

Charred Peach Salad: maple roasted peaches, goat cheese, maple miso mustard vinaigrette, arugula, mint, almond

Red Snapper Crudo: mango bell pepper salsa, radish, avocado, lime, cilantro oil

Thai Shrimp Cocktail: poached shrimp, charred pineapple salsa, thai chili and lime vinaigrette

Mini Chicken Tacos: pulled chicken with ancho chili mole, tomatillo avocado salsa verde, radish

Grilled Flatbread: creme fraiche, roasted corn, double smoked bacon, cherry tomato

Heirloom Tomato Salad: sliced heirloom tomato, fried green tomato, burrata, mint and basil foam, merlot vinegar

FIRST COURSE

Choose 2 dishes

Octopus: Grilled citrus marinated octopus, eggplant caponata, parsley

“Elote”: Mexican grilled street corn, chipotle powder, cilantro lime crema, lime

Grilled Summer Squash: charred green and yellow summer squash, romesco sauce, ricotta cheese, shaved almonds, watercress salad

Charred Beans: haricot verts, yellow wax beans, Chinese long beans, fermented black bean paste, chili oil, crispy shallots

Corn Fritters: crispy corn cakes, black bean salsa, lime crema

Roasted Green Vegetable: asparagus and green beans with lemon, shallot confit, crispy garlic

Roasted New Potatoes: potatoes roasted with coriander and fennel spice, grape tomatoes, leeks, merlot vinegar, herbs

MAIN COURSE

Choose 3 dishes

Pork Spare Ribs: smoked ribs with dry rub, "Carolina style" vinegar BBQ sauce,

Grilled Half Chickens: Italian marinated chicken, lemon, garlic, thyme, salmoriglio, parsley salad

Grilled Half Chicken: lemongrass and ginger marinated chicken, Vietnamese sweet chili fish sauce vinaigrette, cilantro and radish salad

Pork Belly: honey soy garlic ginger marinade, sweet soy glaze, shaved carrot and daikon radish slaw

Brisket: 18 hour brisket with pastrami spice, rye bread, pickles, whole grain mustard

Short Rib Burgers: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"

Bratwurst: grilled brats, pickled onion, sauerkraut, potato roll, dijon and whole grain mustard

Pulled Pork: Carolina style barbecued pork shoulder, "Vietnamese Coleslaw" (red cabbage, carrot, scallion, cilantro, jalapeno, sweet chili lime vinaigrette), "Bahn Mi roll"

Whole Grilled Fish: grilled branzino (mediterranean sea bass), salmoriglio (ancient Italian dressing or lemon juice, garlic, olive oil, Calabrian chili, parsley and oregano), herb salad

Cast Iron Roasted NJ Tilefish: corn and pepper "salsa", salsa verde

Grilled Striped Bass: local striper grilled, pico de gallo, lime crema

Steaks: grilled ribeye or strip steaks, chimichurri

DESSERT

Choose 1 dish

Moscato soaked berries, zabaione, biscotti

Olive Oil Cake: whipped cream, candies lemon, mint

“Ferrero Rocher Cake”: Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream

Lemon Ricotta Cake: lemon curd, blueberry compote, whipped cream

Rum Cake: vanilla sponge cake soaked in rum, layered with custard and chocolate chantilly cream, topped with sliced almond and whipped cream

Marble Cake: vanilla sponge cake, chantilly cream, milk chocolate ganache

Southeast Asian Inspired Tasting Menu

STARTER

Choose 1 dish

Thai Prawn Crudo: thai bird chili, winter melon, lime, crispy shallot, cilantro oil

Mushroom Larb Rice Paper Rolls: minced mushroom, coriander and fennel seed, cilantro, sweet chili sauce

Thai Beef Carpaccio: pickled onion, coriander and fennel seed, puffed rice, rice vinegar (a play on the tradition Thai beef salad)

Papaya Salad: shaved papaya and carrot, long bean, dried shrimp, sweet chili fish sauce vinaigrette, peanut

Bass Crudo: lime sorbet, thai chili, citrus foam, cucumber, cilantro oil (a signature crudo of mine)

Mixed Lettuce and Herb Salad: mixed greens of mizuna, butter lettuce, Thai basil, mint, and pea shoots, roasted kumquats, marinated tofu skin, peanuts, mint

FIRST COURSE

Choose 1 dish

Charred broccoli, shishito peppers, XO sauce, hazelnut butter and pieces

Charred Beans, haricot verts, yellow wax beans, long beans, fermented black bean paste, chili oil, crispy shallots

Hamachi Collar: roasted yellowtail collar marinated in red curry, bean sprout “salad”, coconut foam

“Bamee Poo Moo Dang”: (Thai street noodle with pork and crab) egg noodle, Thai sweet red pork, shredded crab meat, bok choy, thai basil

Banh Xeo: traditional Vietnamese pancake made from rice flour and seasoned with turmeric, stuffed with pork, shrimp, bean sprouts, and fresh herbs

“Spicy Sesame Noodle”: stir fried wavy egg noodle, spicy sesame sauce with mirin and hoisin, seasonal mushroom, marinated tofu, spinach, black and white sesame seed, mint and cilantro

Grilled King Prawn: Thai bird chili, water spinach, crispy rice cake, sweet chili fish sauce vinaigrette, lime

MAIN COURSE

Choose 1 dish

Lemongrass Chicken: BBQ lemongrass and ginger 1/2 chicken, green mango “slaw”, sticky rice, Thai bird chili vinaigrette

Thai Duck Soup: roasted duck breast, duck confit, bok choy, curled rice noodle, sweet duck stock, bean sprouts

“Choo Chee Curry”: (“deconstructed” curry) sous vide swordfish, long beans, red curry foam, curry spiced coconut rice, kaffir lime

Pork: barbecued pork shoulder marinated in coconut milk and spicy shrimp paste, U Choy, “fried” jasmine rice with dried shrimp, plum gastrique

Beef “Bun Cha”: grilled hanger steak marinated in calamansi vinaigrette, peanut and turmeric vermicelli, swiss chard, chili and fermented fish dipping sauce, herb salad

DESSERT

Choose 1 dish

Lime custard cake with pecan and clove crust, mango, meringue, cilantro

"Mango and Sticky Rice": caramelized sticky rice with palm sugar, coconut foam, mango 3 ways (gel, raw, sorbet), mint, black sesame

Coconut vanilla cake with palm sugar, mango sorbet, blackberry compote, cilantro and mint

Coconut Panna Cotta, kiwi, Thai basil

Pandan “Cake”: layer cake with vanilla sponge cake and vanilla pandan mousse, pandan gel, pistachio, pandan foam, grapefruit and rose sorbet

Seasonal Summer Menu

STARTER

Choose 1 dish

Beef Carpaccio: thinly sliced beef carpaccio wrapped around burrata cheese, porcini mushroom purée, basil seeds, watercress

Summer Radish Carpaccio: tomatillo, salsa verde, basil seeds, cilantro

Watermelon Salad: cubed watermelon, feta, basil mint foam, micro arugula

Charred Peach Salad: maple roasted peaches, goat cheese, maple miso mustard vinaigrette, arugula, mint, almond

Cucumber Gazpacho: cold cucumber soup with ginger and jalapeno, cilantro oil, basil coconut foam

Black Bass Crudo: lime sorbet, coconut and kaffir lime foam, cucumber, basil seeds, cilantro oil

Crudo: red snapper crudo, pickled nectarine, ginger, togarashi, cilantro

Heirloom Tomato Salad: sliced heirloom tomato, fried green tomato, burrata, mint and basil foam, merlot vinegar

FIRST COURSE

Choose 1 dish

Octopus: Grilled citrus marinated octopus, eggplant caponata, parsley

Carrots 3 ways: roasted heirloom baby carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish

Orecchiette: sweet corn and cherry tomato, guanciale, ricotta, spicy garlic and walnut “gremolata”

Grilled Summer Squash: charred green and yellow summer squash, romesco sauce, ricotta cheese, shaved almonds, watercress salad

Gnocchi: fresh potato gnocchi, seasonal foraged mushrooms, arugula pesto, almond

"Bucatini and Clams": shellfish tomato bisque, little neck clams, guanciale, mint, basil

Fusilli: braised lamb shoulder, tomato ragu, pecorino, basil

Spaghetti: bottarga, Italian herbs, lemon, spicy breadcrumbs

"Cacio e Pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)

MAIN COURSE

Choose 1 dish

NY Strip Steak: sous vide strip steak, potato pave, wild mushroom and spinach, beef jus

Duck: roasted duck breast, confit duck thigh terrine with pickled cherries and pistachio, hearts of palm, vanilla, wild arugula, cherry gastrique

Swordfish: sous vide swordfish, farro and broad beans, charred broccolini, sauce verte, garlic scape pesto

Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, potato pave, parsley veloute

Ribeye: seared ribeye steak, black truffle cream potato gratin, tuscan kale, beef jus

Veal Chop: sous vide then grilled veal chop, king trumpet mushroom, heirloom carrots, marsala cream sauce

Sea Bass: cast iron roasted skin on sea bass, saffron tomato broth, kale, black rice noodle

Beef Rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, bone marrow broth

Scallops: Pan roasted scallops, chanterelle mushroom, endive leaves, caviar beurre blanc (extra charge)

Tilefish: cast iron roasted NJ tilefish, fried green tomato, corn and pepper "salsa", salsa verde

Berkshire Pork Belly: braised pork belly, peach, Chinese 5 spice, sherry gastrique

DESSERT

Choose 1 dish

Lemon Mousse Cake: lemon pound cake, limoncello syrup, lemon mousse

Strawberry Cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote

Chocolate Mousse Cake: chocolate ganache, cherry vanilla ice cream

Moscato soaked berries and citrus segments, zabaione, biscotti

Pistachio and hazelnut mousse cake with pistachio gel, blood orange and rose sorbet

“Ferrero Rocher Cake”: Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream

Panna Cotta: vanilla panna cotta, blackberry compote, mint

Lemon Ricotta Cake: lemon curd, blueberry compote, whipped cream

Olive Oil Cake: almond olive oil cake, whipped cream, lemon curd, mint

Seasonal Spring Menu

STARTER

Choose 1 dish

“Chicken Parm Fritter”: crispy croquette of pulled chicken confit with parmigiano reggiano mornay, spicy tomato ragu

Beef Tartare: whole grain mustard, fried capers, garlic crostini, quail egg

Trumpet mushroom”carpaccio”, confit mushroom sherry vinaigrette, pickled currants, pine nuts, oregano

Grilled Flatbread: ramp pesto, seasonal mushrooms, pickled ramps, shaved pecorino

Arctic Char Tartare: dice Arctic char, pickled mustard seed, Dijon foam, chive, Char caviar, dehydrated char skin chip

Romaine and Radicchio Salad: romaine heart leaves, charred radicchio, shallot and sherry vinaigrette, raisins, almonds, parsley

Arugula and Beet Salad: roasted beets, shaved ricotta salata, blood orange, pine nuts, mint

Black Bass Crudo: lime sorbet, coconut and kaffir lime foam, cucumber, basil seeds, cilantro oil

Scallop Crudo: raw diver scallop, “broken” parsley and Chardonnay vinaigrette, Chardonnay foam, truffle

Hamachi Crudo: sliced hamachi, “pesto”, harissa mousse, herb oil

“Beet and Labneh”: sliced beets, Aleppo chili spiced labneh, mint foam, basil seeds

Foie Gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts

FIRST COURSE

Choose 1 dish

Carrots 3 ways: roasted heirloom baby carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish

Warm Asparagus Salad: sautéed white and green asparagus, mustard caper hollandaise, shaved asparagus, radish

"Cacio e Pepe": classic hand cut spaghetti, black pepper, pecorino

Roasted Diver Scallop: parsnip, swiss chard, maitake mushroom, dashi

Octopus: Grilled citrus marinated octopus, black garlic puree, fennel herb salad

Gnocchi: fresh potato gnocchi, morel mushrooms, mint and spinach salsa verde, almond

Orecchiette: fava beans, homemade fennel pork sausage, fava bean and walnut pesto, pecorino, spicy garlic and walnut “gremolata”

Charred Leeks: charcoal blackened leeks, confit shallot and mustard sherry vinaigrette, feta, lamb sausage, pickled mustard seed

Spaghetti: bottarga, Italian herbs, lemon, spicy breadcrumbs

Foie Gras: seared foie gras (moulard duck liver), toasted brioche, green grapes, spicy grape jam, walnuts

“Pearl Couscous”: pearl couscous “risotto”, braised lamb shank, wild mushroom, english pea, pecorino

Fusilli: braised lamb shoulder, tomato ragu, pecorino, basil

MAIN COURSE

Choose 1 dish

Duck: roasted duck breast, confit duck thigh terrine with pickled cherries and pistachio, hearts of palm, vanilla, wild arugula, cherry gastrique

Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, potato pave, parsley veloute

Beef Rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, marrow bone broth

Lamb: roasted lamb loin with fennel and lavender, new potatoes, spring onion, english pea, beet, lamb jus

Swordfish: sous vide swordfish farro and fava beans, charred broccolini, sauce verte, ramp pesto

Salmon: pan seared salmon, charred leeks, snow peas, fried baby artichoke, hollandaise

NY Strip Steak: sous vide strip steak, potato gratin, haricot verts, beef jus

Sea Bass: cast iron roasted skin on sea bass, saffron tomato broth, swiss chard, rice noodle

Veal Chop: grilled veal chop, truffle potato pave, black trumpet mushroom, wild spinach, madeira veal jus

Branzino: Sumac spiced Mediterranean sea bass, braised lentils, asparagus, saffron aioli

Roasted Diver Scallop: parsnip puree and chip, swiss chard, maitake mushroom, dashi

DESSERT

Choose 1 dish

Strawberry Cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote

Chocolate Mousse Cake: chocolate ganache, cherry vanilla ice cream

Moscato soaked berries and citrus segments, zabaione, biscotti

Lemon ricotta cake, lemon curd, blueberry compote, whipped cream

Pistachio Cake with pistachio mousse, hazelnut mousse and pistachio gel, rosewater ice cream

Coconut and Mango Panna Cotta, kiwi, orange, basil

“Ferrero Rocher Cake”: Layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream

Olive Oil Cake: almond olive oil cake, whipped cream, Meyer lemon curd, mint

Seasonal Mediterranean

STARTER

Choose 1 dish

Trumpet mushroom ”carpaccio”, confit mushroom sherry vinaigrette, pickled raisins, pine nuts, oregano

Beef Tartare: whole grain mustard, fried capers, garlic crostini, egg

Hamachi Tartar: diced hamachi, citrus vinaigrette, harissa foam, uni

Arugula and Fennel salad, ricotta salata, blood orange, pine nuts, mint

FIRST COURSE

Choose 1 dish

Braised lentils, oyster mushrooms, spinach, sous vide egg, breadcrumb, pecorino

Charred Leeks: charcoal blacked leeks, confit shallot and sherry vinaigrette, feta cheese, pickled raisins, fennel fronds

Broccoli: grilled head of broccoli, farro, Calabrian chili oil, almond, mint

Spaghetti (homemade) and botarga, Italian herbs, lemon, spicy breadcrumbs

"Linguini (homemade) and clams": shellfish tomato bisque, little neck clams, bacon lardons, mint, basil

Cauliflower: crispy whole roasted heads of cauliflower, anchovy, red wine anchovy vinaigrette, spicy breadcrumb

MAIN COURSE

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“Bistecca alla Fiorentina”, Tuscan style NY strip steak with rosemary, asparagus, sun dried tomato purée, carmalized fennel and onion, fennel asparagus herb salad

Pan roasted Branzino, lentils and pancetta, cauliflower, parsley veloute

Halibut: Rosemary and garlic Sous vide halibut, “ribollita” (stewed Tuscan bean), guanciale, broccoli rabe, parsley pesto

Duck: roasted duck breast, confit duck thigh terrine with apricot and pistachio, wild rice, hericot vert, crispy sage, apricot jam, duck jus

Chicken: sous vide pan roasted chicken breast, confit chicken thigh roulade with dates and almond, pumpkin, farro, “broken” parsley oil and Chardonnay vinaigrette

DESSERT

Choose 1 dish

Port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint

“Revani”, semolina cake with orange peel syrup, fennel flowers

“Amalfi Coast Lemon Delight”: genoise cake, limoncello, lemon cream

Sicilian lemon ricotta cake, lemon curd, whipped cream

Mini fruit tarts, chocolate creme anglaise, seasonal berries

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Chef Curtis's reviews

4.9

•

62 services

Curtis was a pleasure to work with and his food was both delicious and creative. Highly recommend.

Curtis is incredible. Every bite was absolutely magic - world class chef

Curtis was a delight to work with and - along with his assistant - ensured a beautiful night for a very special occasion. Thank you, Curtis!

Curtis was first class from start to finish. We had a call with him a couple weeks out, and really enjoyed discussing the various options and preparations for the meal. The evening and meal itself was perfect. The dinner party was a birthday gift for my wife, who loves fine dining. Having Curtis in our kitchen was like being at a high end restaurant. He was engaging, answered questions about his dishes, and really made for a unique, fun dinner party. We would highly recommend.

I cant wait to have Chef Curtis and his staff back:) They made this experience amazing. Not to mention I had a large group of 18 people. We are all still taking about it.

Chef Curtis gave us an incredible meal. A true gourmet experience!

Chef Curtis was amazing!! All the dishes were phenomenal at our dinner party. Particularly loved the Halibut. The food came out at a great pace. He left the kitchen spotless as well before leaving. Everyone raved about the food. Would highly recommend!

Chef Curtis was great. He was very communicative throughout the period leading up to the event and truly made our evening special

Chef Curtis was amazing! The food was exceptional, he was professional, and he was so knowledgeable. I would 100% recommend him to friends and family for their next event.

I am obsesseddddddddd with Chef Curtis and his food. He turned my apartment into the best restaurant in the city for my friends and me. Can’t wait to hire him again!

Chef Curtis was SO kind and accommodating. The food and whole experience exceeded my expectations. We're looking forward to the next event. I would absolutely recommend.

Professional, innovative menu and presentation. Organized, clean, hands down would recommend !

Chef Curtis prepared a great meal. We discussed the menu ahead of time and Chef was very flexible with the selections. I would highly recommend Chef Curtis to anyone looking for a private chef!

Chef Curtis was punctual, professional, engaging and an amazing cook!! He called me ahead of time to discuss the menu and worked with me to make a couple of taste-specific adjustments. He showed up on time, left the kitchen spotless, and every bite was out of this world. Would 100% recommend for a special experience- we will definitely be using him again!

Chef Curtis delivered a fantastic meal with little lead time given by us. We were so impressed with his excellent execution, delicious dishes and strong communication. We look forward to booking him in the future again.

Chef Curtis prepared the most wonderful meal for a small dinner party I threw. He was very easy to work with, provided lots of creative menu options to choose from and easily accommodated different dietary restrictions and preferences. His food was beautifully plated and absolutely delicious. I can't wait to work with him again!

Chef Curtis Beisser was very professional and personable. He put together a very thoughtful and delicious meal that was made to feel special. He also made recommendations for us on wine pairings for each course. My husband was thrilled for his birthday! I highly recommend Take a Chef and Chef Curtis Beisser. We will certainly be using both again for our future celebrations and get togethers!