Private Chef in Barnstable

Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil

Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam

Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing

Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest

Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto

Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables

Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad

Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes

Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes

Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries

Fall grazing board-- assorted cheeses and cured meats, dried fruits, hummus, red wine jam, baguette, garlic confit, assorted fruits, berries and vegetables

Mediterranean salad-- fresh tomatoes, english cucumbers, bell peppers, red onions, parsley, lemon, and olive oil

Firecracker shrimptinis-- garlic shrimp tossed in sweet and spicy peach pineapple glaze with baby wasabi greens, lime, and radishes

Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach

Grilled lemon feta chicken-- chicken breasts marinated in garlic, oregano, basil and lemon topped with diced cucumbers, peppers, tomatoes, and feta with wild rice

Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes

Apple bourbon pork loin-- whole roasted pork tenderloan rubbed with brown sugar, bourbon and apple syrup with tricolor potatoes and string beans

Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt

Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes

Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar

Nutella doughnuts-- soft baked chocolate nutella doughnuts dipped in ganache with flakey sea salt

Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips

Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream

Steak tamales, queso fresco, romesco smoky flavors, sweet corn. this steak tamales dish reimagines the traditional mexican tamale using the principles of nouvelle cuisine. the dish begins with a delicate corn masa shell, carefully crafted

Ceviche rojo recipe with salmon and tuna, inspired by ferran adrià’s molecular gastronomy. this dish plays with the flavors of traditional ceviche. the beetroot juice infuses the dish with a striking red color, while the tender salmon and tuna bring a but

Scallop ceviche. this scallop ceviche is a refined, minimalist dish that reflects alain passard’s philosophy of letting ingredients speak for themselves. the delicate scallops are lightly “cooked” in a gentle citrus marinade

Gamberi kataifi. the kataifi dough provides a crunchy exterior that contrasts beautifully with the tender, juicy prawns inside. the accompanying saffron foam adds a delicate, aromatic element, offering a modern twist to the dish with a light, airy texture

Martini ceviche. inspired by ferran adrià’s molecular gastronomy techniques. this version incorporates innovative textures, deconstructed elements, and playful presentation

Avo quinoa salad, crispy red quinoa, avocado, lentils, chef’s vinaigrette, pickled red onion, greens mix

Citrus kale salad red kale, grilled marinated cauliflower, mango, avocado, quinoa, citrus vinaigrette

Sandia salad arugula, watermelon, cucumber, marinated shallots, feta cheese, olive oil and mint dressing

Choclo salad choclo, sweet potato, arugula, olives, queso fresco, herbs

Kale salad. kale, dried figs, pickled radish, toasted almonds, goat cheese

Pink halibut with blue cauliflower puree edible flowers, microgreens, radishes agar-agar spheres, cauliflower chips, olive oil foam

Green-coated salmon, salsa verde, mango salad. green peas puree, salsa verde foam. edible flowers (green, white, or yellow) for garnish, dehydrated kale or seaweed crisps

Deconstructed moqueca pulpo with coconut air, peppers gel, and liquid spherified dendê oil. yuca. quinoa. coconut broth

Lamb chop, pome de terre a la coconut cream, veal ju foam, pistachio pearls, saute spinach puree

Steak. 16oz ribeye steak, chimichurri, balsamic tomato, arugula, roulette de pomme de terre a la coconut cream gratine with feta cheese

Pulpo avant-garde with olive oil, citrus air, squid ink gel, papas bravas, celery root puree, sliced radish, burnt onion

Pistachio panna cotta

Almond panna cotta

Spicy chocolate mousse

Mango and raspberry sorbet

Bacon wrapped dates stuffed with blue cheese

Salmon crudo with sesame ginger miso and kaffir lime

Ahi tuna tartare with sweet chili, citrus ponzu, avocado

Bruschetta alla pomodoro with basil chiffonade

Four cheese arancini with parmesan

Red wine braised beef ragu bolognese over rigatoni

Caprese limone pasta with fresh linguini in a lemon pesto with grana padano

Gnocchi in brown butter with sage and miso

Bucatini with pesto and chicken

Baked whole miso butter lobster stuffed with lemongrass sweet shrimp

Chicken marsala in a creamy cremini mushroom sauce with a side of bacon mashed potatos

Seared ribeye steak with red wine and peppercorn sauce with a side of garlic and olive spinach

Mediterranean branzino in a red pepper emulsion with snap pea crunch and bell pepper

Five spiced rack of lamb with a side of herbed spinach and miso butter asparagus

Key lime pie with biscoff crunch

Chocolate and pretzel bread pudding with ice cream of choice

Sea salt caramel cheesecake with dulce de leche ice cream

Classic homemade apple tarte from normandy

Chocolate lava cake with ice cream

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, dried fruits, roasted nuts

Caprese bites-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt

Bruléed brie (brie with torched brown sugar) with strawberries, crushed pistachios, and berry balsamic

Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach

Apple bourbon pork loin-- whole roasted pork tenderloan rubbed with brown sugar, bourbon and apple syrup with tricolor potatoes and string beans

Roasted cider chicken-- crispy skinned chicken thighs roasted with apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and torched peppers

Citrus marinated scallop and shrimp couscous-- off the dock scallops and grilled shrimp marinated in citrus, garlic, and olive oil and seared in brown butter over top lemon caper pearl couscous

Caramelized onion flatbreads-- ricotta, buttery caramelized onions with chardonnay, crumbled bacon, micro-arugula, balsamic glaze, and sea salt

Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt

Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes

Strawberry shortcake - brown sugar cake with sweet strawberries and whipped cream

Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar

Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips

Chocolate mousse with berries and mint

Charred broccoli & smoked apple soup – fire-roasted broccoli with heirloom apple, coconut cream, and crispy kale chips

Maple-roasted delicata squash – served with sunflower tahini, fermented cranberries, and fresh herbs

Crispy salt cod fritters – lightly fried with lemon ash aioli and micro parsley

Smoked carrot tartare – shaved smoked carrots with mustard seed caviar, pickled onions, and seaweed crisps

Winter root vegetable ceviche – citrus-marinated beets, parsnips, carrots, pickled cranberries, and microgreens

Cider-poached pear salad – bitter greens, poached pear, spiced walnuts, and a maple-sherry vinaigrette

Roasted beet carpaccio – thin-sliced beets, horseradish coconut cream, hazelnuts, and fresh dill

Chicory & apple slaw – shaved chicory, tart apple, fermented shallots, and smoked almond crumble

Crispy pollock with ember-roasted squash purée – pan-seared pollock, squash purée, cider reduction, and sautéed greens

Miso-glazed root vegetables – roasted carrots, turnips, and parsnips with coconut-lime yogurt and chili oil. (vegan)

Braised chicken thighs with cranberry jus – herb-braised local chicken, sweet potato mash, and wilted greens

Roasted mushroom & farro risotto – miso-braised mushrooms, coconut cream, toasted almonds, and herb oil. (vegan option)

Maple-cider panna cotta – coconut panna cotta with apple cider reduction, oat crumble, and wild sumac dust

Spiced sweet potato mousse – light mousse with ginger crumble, toasted pecans, and a hint of smoked salt

Cranberry sorbet – tart cranberry sorbet with candied citrus peel and fennel pollen

Flourless chocolate torte – dark chocolate with sea salt flakes, olive oil drizzle, and crushed hazelnuts. (gluten-free)

Seafood gumbo with red curry

Shrimp satay with coconut and peanut dipping sauce

Lobster bisque with miso butter lobster and tom yum spice

Mussels in white wine garlic or zesty arrabiata sauce with garlic bread crostada

Classic caesar salad with homemade dressing topped with shrimp

Baby gems salad with hearts of palm, avocados, and crispy shrimp

Beet carpaccio with asian pear crunch in a citrus ponzu sauce

Salmon carpaccio in a soy garlic ponzu with jalapeño

Tuna tartare in sweet chili and kaffir lime ponzu

Steamed ginger seabass in a coconut green curry

Seared scallops in a delicate lemongrass and ginger sauce

Baked salmon marinated in yellow curry with sautéed bok choy and spinach

Baked whole miso butter lobsters stuffed with tom yum shrimp

Sesame crusted ahi tuna tuna steak with sweet soy ginger marinade

Mango coconut sticky rice with coconut sorbet

Coconut cream pie with whipped cream

Sweet cream butter waffle with green tea ice cream

Classic key lime pie with ice cream of choice

Mango shrimp salad (fresh cooked shrimp, w/ vinaigrette) (gluten free)

Spring rolls (crispy rolls w/ chicken, shrimp or veggie filling)

Festive eggs ( with seasonal filling)

Bao bun (w/schezwan barbecue chicken)

Tofu kebobs (spicy skewers w/veggies & tofu)

Wonton soup (clear, w/shrimp or chicken)

Sweet corn egg drop soup (fresh corn, optional bacon topping)

Hong kong high tea (3x steamed dimsums, 3x bao buns)

Pork belly (char siu) w/ asian glazed vegetables

Beef broccoli (stir fry w/ sesame seeds)

Sichuan style steam fish (fresh white fish, scallions, aromatic sauce)

Thai pumpkin curry (w/lentils)

Asian stir fry noodles (egg noodles, pork, chicken/shrimp or vegetarian) (choose as standalone dish)

Chinese fried rice (short grain rice, pork/chicken/shrimp/veggies) (choose as standalone dish)

Mango & passion fruit pudding (topped w/mint)

Vietnamese banh flan (baked coconut milk custard)

Ube tapioca pudding (w/purple yam, coconut milk)