Private Chef in Bennington County

Pate du chef on toasted baguette

Clams à la marinière with fennel and white wine. fresh new england clams, steamed in a fragrant broth of white wine, shallots, garlic, and fennel, finished with butter and herbs

New england lobster bisque with cognac and crème fraîche

Chilled lobster medallions with tarragon aioli. thinly sliced poached lobster served cold with a fragrant tarragon aioli

Grilled lobster tail with lemon-herb beurre blanc and asparagus

Oyster with champagne gelee. a fresh oyster topped with a delicate champagne gelée

Scallop tartare with citrus foam. raw new england scallops dressed with a citrus foam that dissolves on the palate, bringing a bright acidity

Scallop carpaccio with deconstructed vinaigrette. thinly sliced scallops served with scattered pearls of vinaigrette and freeze-dried capers for a textural contrast

Lobster and ginger spherification. lobster broth spherified into pearls and served with a touch of ginger essence

A rich, velvety lobster bisque made from fresh new england lobsters, lightly spiked with cognac, and finished with a swirl of crème fraîche for added richness

Pan-seared new england scallops with beurre blanc and ratatouille. freshly seared sea scallops from the new england coast, served with a classic french beurre blanc sauce and a side of provençal-style ratatouille, featuring local vegetables

Seared scallop with caviar and lemon zest. a perfectly seared scallop topped with a touch of caviar and fresh lemon zest

Coquilles saint-jacques à la provençale. new england scallops baked in a garlic, tomato, and herb sauce

Cococunut butter-basted halibut with lemon and thyme. new england halibut basted in cococunut butter and served with lemon and fresh thyme

Duck fat seared scallops with truffle risotto. scallops seared in duck fat, served over creamy truffle risotto

Seared tuna with niçoise olive tapenade. tuna steak seared and served with a niçoise-style tapenade of olives and capers

Frozen lobster salad with avocado air. lobster salad served with avocado air and a garnish of microgreens, with lobster frozen into thin sheets for texture contrast

Seared scallops with sweet corn foam and bacon dust. perfectly seared scallops served with a rich corn foam and crispy bacon dust

Poached cod with dijon and chive velouté. new england cod poached in white wine, served with a creamy dijon sauce and fresh chives

Pan-seared scallops with saffron risotto and beurre blanc. seared scallops served over creamy saffron risotto with a drizzle of beurre blanc

Grilled swordfish with herb butter and ratatouille. grilled new england swordfish served with a french-inspired vegetable ratatouille

Baked haddock with provençal tomatoes and fennel. new england haddock baked with a tomato and fennel confit

Sous-vide lobster with seaweed foam and citrus gel. perfectly tender sous-vide lobster, topped with a seaweed-infused foam and dots of bright citrus gel

Charcoal grilled mussels with garlic espuma. grilled mussels with a charred, smoky finish, served alongside garlic espuma for contrast

Sous-vide lobster with vanilla air and tomato powder. sous-vide lobster finished with a subtle vanilla air and vibrant tomato powder for added complexity

Pistachio panna cotta

Almond panna cotta

Almond financier with fresh berries. a light almond cake served with fresh new england berries and a touch of coconut cream

Vanilla soufflé with raspberry coulis. classic light and airy soufflé paired with a bright raspberry sauce

Coconut-lime espuma with caramelized pineapple. light coconut-lime espuma paired with caramelized pineapple and dehydrated new england cranberries

Fresh pressed orange juice for mimosas

Fresh brewed coffee, iced coffee & tea

Fresh fruit display

Fresh pressed green juice (ginger, green apple, pineapple & kale)

Homemade english muffins

Fresh biscuits and honey butter

Avocado toast

Carne asada breakfast burritos

Cacio e pepe scrambled eggs or omelet

Vegetable frittata or quiche

Omeletes to order

Croissant breakfast casserole with sage, sausage & gruyere

Breakfast sausage, bacon & potatoes

Eggs benedict, crispy prosciutto de parma & golden hollandaise

Butter poached lobster benedict

Blueberry ricotta breakfast cake

Orange pecan french toast casserole

Sour cream coffee cake

Banana crunch muffins

Lemon blueberry scones

Maple oat scones

Homemade chocolate croissants

Homemade almond croissants

Grilled pineapple & peaches, honey vanilla yogurt & homemade granola

Blueberry muffins

Banana sour cream pancakes

Moroccan carrot salad shaved carrots with fennel, aleppo pepper, lemon, olive oil, and herbs. served chilled

Mezze selection (choose three) — hummus, baba ganoush, kopanisti, or tzatziki

Cucumber salad fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette

Beets with labneh roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar

Green salad mixed greens tossed in a lemon citronette. simple and bright

Labneh tzatziki strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. cool, creamy, and sharp

Matbucha slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. served as a rich, smoky dip

Kopanisti whipped feta blended with roasted red peppers, garlic, and olive oil. creamy, tangy, and perfect for spreading

Tabbouleh bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. bright, herbaceous, and refreshing

Marinated mediterranean olives a bold mix of olives marinated with citrus, herbs, and spices from southern europe and north africa

Pickled vegetables, mediterranean style a rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the levant

Shakshouka baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread

Kibbeh traditional middle eastern dish made with bulgur, pine nuts, herbs. options: beef, lamb, or vegetarian

Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. finished with crispy shallots and fresh herbs for brightness and bite

Roasted eggplant with harissa yogurt, crispy chickpeas, and coriander – roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs

Roasted sardines with za'atar – whole sardines, fennel, orange-infused olives, labneh, charred lemon

Falafel crispy fried garbanzo bean fritters mixed with fresh herbs and spices. served with lemon, pickled turnips, and tahini sauce

Harissa kafteh grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. infused with harissa, garlic, and herbs. served with grilled onions, warm flatbread, and lemon

Grilled octopus charred octopus served over preserved lemon potatoes, dressed with tomato citronette. finished with kalamata olives, capers, and a touch of pimentón

Grilled mackerel escabeche, shaved fennel, onions, olive oil

Mussels with tomato, roasted peppers, garlic, onions, and mediterranean spices, served with grilled bread

Dorade royale, moroccan style whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. served with charred lemon and pan juices

Whole mediterranean sea bream oven-roasted with preserved lemon, coriander, parsley, and garlic. finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef tagine with prunes and almonds slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. served with herbed couscous or flatbread

Lamb shoulder braised with dates and za’atar slow-cooked lamb shoulder infused with middle eastern spices, served over couscous with toasted almonds and golden raisins

Sumac roasted ½ chicken marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian roasted kibeh bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. served with potato skordalia and charred lemon

Roasted zucchini stuffed with jasmine rice, toasted almonds, and baharat spice. finished with tehina sauce

Twice-cooked cauliflower blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb ras el hanout tagine braised lamb shoulder with moroccan spices, apricots, almonds, and saffron. served with herbed couscous and spiced roasted carrots

Shish kebab grilled filet or chicken skewers marinated with mediterranean spices. served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

Sides: classic mashed potatoes, herb smashed potatoes, potato skordalia, lemon-parsley potatoes, israeli couscous, moroccan couscous, bulgur pilaf, lentils, charred eggplant, harissa carrots, braised greens, zucchini tahini, seasonal veg with sumac

Seasonal fruits salad, labneh, pistachios, honey

Many other options available let’s chat!

1. classic mahalabia middle eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio baklava phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. saffron mahalabia with cardamom syrup creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. orange blossom mahalabia with sesame brittle silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional baklava layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & olive oil cake moist citrus cake with toasted sesame and a dollop of whipped labneh

Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette

Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette

Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons

Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette

Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)

Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)

Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)

Heirloom tomato soup -parmesan crisp

Wild mushroom soup - fresh dill, sour cream, crispy shallot

French onion soup - gruyere, brioche, parmesan, chives (seasonal)

Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)

Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)

Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)

Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs

Pork rillette - served with pickled veg, whole grain mustard and toasted bread

Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce

Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar

Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche

Maryland style crab cake - pickled asparagus salad, remoulade

Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale

Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil

Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili

Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo

Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando

Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo

Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes

Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter

Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette

Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus

Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette

24 hour braised short rib - yukon potato puree, haricot vert, port demi glace

All dark chocolate mousse cake - chocolate highlights

Creme brulée - seasonally inspired

Espresso mousse cake - tiramisu inspired

Parisian style cheesecake - seasonal fruit gelee

Flourless chocolate tart - seasonal fruit

Tbd - seasonal selections available

Crab stuffed mushroom

Garlic herbed scallops | red beet & mushroom puree

Crab cake bites | rémoulade & spicy red sauce

Spinach & artichoke dip | baked pita chips

Arugula avocado salad | citrus dressing

Arugula, spinach, strawberry & feta salad | balsamic dressing

Caprese salad | balsamic glaze

Classic cesar | parmesan peppercorn

Wedge salad | blue cheese

Honey glazed salmon | roasted garlic mashed potatoes | choice of green

Pan seared halibut | wild rice | roasted brussels

Parmesan crusted baked haddock | fingerling potatoes | sauteed spinach

Creamy linguine pasta | 8oz sirloin | pan sauce

Grilled steak | fingerling potatoes | choice of green

Surf & turf (lobster, shrimp, crab - sirloin, ribeye) roasted garlic mashed potatoes | choice of green

Mini cheesecake (raspberry, strawberry, original) served w/ whip cream & fruit sauce

Coconut white chocolate truffles

Chocolate or vanilla dipped cake balls | vanilla bean ice cream

Lemon pound cake

Aceitunas, selection of marinated olives from spain

Tortilla española, traditional spanish omelet of organic eggs, confit potatoes, spanish onions

Patatas bravas, crispy potatoes, salsa brava, pimentón, garlic allioli

Croquetas cremosas, creamy croquettes, mushroom, chorizo or bacala

Blue cheese stuffed dates, wrapped in bacon and roasted until crispy

Sardines escabeche, seared sardines, marinated in spanish onions, fennel vinegar and olive oil, side of charred sour dough

Pan con tomate ,grilled pan crystal bread with tomato salmorejo and olive oil

Pimientos de padron, blistered shishito peppers, coarse sea salt

Brócoli con ajo blanco, roasted broccoli, marcona almond , sumac, raisins, mint

Empanadillas gallegas, tuna, hard boiled eggs, chopped olives

Pescaíto frito, marinated dogfish battered with garbanzo flour

Tortilla española with sardines escabeche, traditional spanish omelet of organic eggs, confit potatoes, spanish onions

Marinated makerel, roasted peppers, onions, raisins, confit potatoes

Garbanzo, apricots, chorizo, mint, pimenton

Pulpo a gallega, octopus cooked long and slow, confit potatoes, pimenton, olives

Stuffed piquillo peppers with rice, and braised oxtail or seafood

Ajo blanco, white gazpacho, made with almonds, bread, olive oil, garlic, grapes

Gambas al ajillo, shrimp sautéed with garlic, side of charred sour dough bread

Setas al ajillo, sautéed button mushrooms in a garlic and sherry wine sauce, side of charred sour dough

Fideus – a catalan-style dish like paella, but made with thin, toasted noodles instead of rice. rich, smoky, and deeply caramelized on the bottom, it’s built for bold flavors — seafood, veg, or meat — and meant to be shared

Lomo de cerdo andaluz grilled pork loin marinated with garlic and smoked paprika, topped with caramelized onions. served over roasted potatoes with a sherry herb sauce

Bacalao a la vizcaína – salt cod gently simmered with garlic potatoes, sweet onions, roasted red peppers, and briny olives. a bold, basque-inspired dish with deep coastal flavor

Steak com fritas, asturian style – grilled steak with cider-braised onions, crisp fries, and smoky paprika butter

Andaluz seafood stew – rustic tomato and pepper broth simmered with clams, mussels, shrimp, squid, fish, and spiced sausage — bold, coastal flavors from the south of spain

Rabo de toro andalusian-style oxtail stew, braised until tender in rioja wine with aromatics and saffron — rich, deep, and comforting

Paella mariscos seafood paella made with saffron rice, shrimp, clams, mussels, and calamari

Paella de monte country-style paella with saffron rice, wild game meat rabbit, guinea hen, and rosemary

Paella ibérica saffron rice cooked with ibérico pork, spanish chorizo, and smoked paprika

Traditional paella original valencia-style paella with saffron rice, chicken, rabbit, green beans, and garrofón beans

Crema catalan

Arroz de leche

Basque cheesecake

Many other options available let’s chat!

Oysters on the half shell – local oysters topped with yuzu mignonette, cucumber, and pink peppercorn

Seared scallop & corn purée – diver scallop with silky sweet corn purée, crispy shallots, and basil oil

Lobster bisque – creamy house-made bisque with sherry, tarragon, and butter-poached lobster morsels

Each guest choose 1: pan-roasted halibut – served over spring pea risotto with preserved lemon and mint oil

Each guest choose 1: miso glazed salmon – atlantic salmon, jasmine rice, roasted bok choy, and ginger-tamarind glaze

Each guest choose one: garlic butter shrimp & clams – gulf shrimp and littleneck clams sautéed with garlic, herbs, and white wine over saffron couscous

Passion fruit cheesecake (gf) – creamy cashew-based cheesecake with coconut-almond crust, topped with fresh passion fruit and mango

Passed hors d'oeuvres - served cold

Caviar blini - creme fraiche, pickled beet, micro chives, buckwheat blini

Tuna tartare - bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker

Salmon tartare - horseradish, creme fraiche, lemon, served on crostini

Scallop crudo - mezcal, lime, and fresh chili

Crab salad - citrus marinated lump crab, fresh herbs, served on crostini

Beef tartare - shallot, mustard, capers, garlic aioli, served on a truffled potato crisp

Roasted beets - marinated in walnut vinaigrette and served with whipped feta

Yellow tomato gazpacho - red onion, lime, cumin, queso fresco, cilantro, scallion

Purple carrot soup - coconut milk, fresh chili, thai basil

Passed hors d'oeuvres - served warm

Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce

Grogures - french choux pastry with potato and cheese

Tandoori cauliflower - vadouvan marinated, served with herbed yogurt and crushed cashews

Spanakopita - phyllo pastry with spinach and feta cheese

Grilled sweet potato - chili dusted, served with maple cream and candied ginger

Beef tataki - seared rare, served with spicy aioli and confetti peppers

Seared scallop - warm pork belly vinaigrette

Grilled shrimp - scallion salsa verde

Maryland-style crab cake - spicy remoulade

Duck confit toastie - pickled onion jam, gruyere

Lobster bisque - fresh lobster and fennel salad, fennel fronds

Heirloom tomato soup -parmesan crisp

Wild mushroom soup - fresh dill, sour cream, crispy shallot

Stationary display items

Local charcuterie selection - various cured and or preserved meats, pate, and rillettes ***

Local cheese selections - various cow, goat, and sheep milk cheeses. sourced in new england ***

*** served with seasonal accompaniments

Assorted dips and spreads - seasonal display, includes chips and crackers paired to the display

Vegetable crudites - locally sourced seasonal vegetables served with buttermilk dill dressing

Oysters on the half shell - shucked ala minute and served with traditional accompaniments

Shrimp cocktail - served with fresh citrus and horseradish cocktail sauce

Tailgate / barbecue favorites

Deviled eggs - seasonal rendition of an american classic

Crab and corn fritters - served with jalapeno crema

Pork belly burnt ends - maple and soy glaze

Lobster roll - served warm with drawn butter or classically with mayonnaise and celery

Beef slider - bib lettuce, tomato, cheddar, burger sauce

Meatball slider - marinara, fresh mozzarella, basil pesto

Pulled pork slider - carolina gold sauce, coleslaw