Private Chef in Cheshire County

Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg

Oysters, mignonette, cocktail sauce, horseradish

Hush puppies, shrimp and anduille/anduile/shrimp or vegetarian

Crab and corn fritters, remoulade

Peel and eat spicy shrimp old bay or slap yo mama mild or hot

Cajun crab cakes, tabasco aioli

Gulf shrimp with sweet corn coulis

Blue crab beignets (parties of 8 ppl max)

Mini mufuletta sliders, the quintessential new orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a small bun

Blue crab with charred corn succotash

Creole sausage croquettes

-shrimp and grits

Okra mac and cheese with andouille sausage

Spicy crab spaghetti, jalapeno, lemon, butter

Shrimp po’boy, 5" sized, shredded lettuce, herb mayonnaise, pickles

Creole crab croquettes

Gumbo, sea food and chicken, or as you wish, dark roux, okra, sofrito, rice

Shrimp or craw fish etoufee, rice

Jambalaia, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Pastalaya, pasta, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions

Lousiana dirty rice, anduille sausage, tomatoes, sofrito, blackend fish of the day

Crawfish/lobster or shrimp bisque with seafood & andouille sausage

Shrimp and crab gumbo, white rice, crispy okra

Chicken and pork gumbo, white rice, crispy okra

Assorted french pastires

Arroz de leche

Banana foster crepes

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)

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

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus

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

Drunken mussels-- fresh mussels in garlic, shallots, bottle of crisp white wine, red pepper, and parsley served with crusty grilled bread

Citrus marinated scallop risotto-- off the dock scallops marinated in citrus, garlic, and olive oil and seared over brown butter risotto

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

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

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

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

Caramelized onion flatbread-- crisp flatbread with ricotta, buttery caramelized onions, micro-arugula, balsamic, pancetta, and sea salt

Chocolate mouse-- dark chocolate mousse, berries, mint

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

Mini red velvet bundt cakes with cream cheese frosting and chocolate shavings

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus

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

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

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

Chocolate mouse with berries and mint

Mini spiced carrot cake shooters with cream cheese frosting and toasted coconut

Chocolate madeline's-- soft baked dutch cocoa small cake dipped in chocolate and sea salt

Mezza platter with tzatziki, hummus and babaghanoush served with warm garlicky pita bread

Citrus marinated olives

Whipped feta with 'ndjua and pita bread crisps

Avocado and cucumber salad with pomegranate , parsley and olive oil

Spicy marinated feta with fresno chilies, orange, cracked tellicherry pepper and thyme

Honey roasted eggplant with warm treviso, walnuts and garlic vinaigrette

Arctic char rubbed in ras el hanout, carrots and lentils, preserved lemon sauce and dill

Pan seared hanger steak with roast potato with caraway, pickled red onion a bed of wild greens

Basted pork loin with crispy brussels sprouts, tahini-yogurt, garlic bread crumbs and pomegranate

Roast chicken with charred cauliflower, harissa roasted carrot mash, and tahini lemon sauce

Fried halloumi, olives, oranges, garbanzo beans, pistachio and pomegranate molasses and olive oil

Pistachio halva with chocolate sauce

Warm figs with honey and greek yogurt

Olive oil cake with rosemary syrup

French onion soup with gruyère croutons

Endive salad with roquefort and candied pecans: crisp endive leaves topped with crumbled roquefort cheese, candied pecans, and a drizzle of balsamic reduction (vegetarian)

Sautéed wild mushrooms on toasted sourdough with garlic and thyme (vegetarian)

Smoked salmon rillettes with pickled shallots: creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Braised beef cheeks with red wine reduction and creamy polenta: beef cheeks slowly braised in red wine and aromatics until fork-tender, served with a rich red wine reduction sauce and creamy parmesan polenta

Roasted quail with pancetta and sage stuffing: quail marinated in a blend of olive oil, lemon, and herbs, stuffed with a savory pancetta and sage filling, roasted until golden brown, and served with a red wine reduction

Duck breast over risotto with truffle oil and parmesan crisps: creamy arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy parmesan crisps for added texture

Wild mushroom risotto with truffle oil and parmesan crisps (vegetarian)

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Lavender crème brûlée with fresh berries: creamy lavender-infused custard topped with a caramelized sugar crust, served with a medley of fresh berries and a sprig of mint

Chocolate pots de crème with espresso whipped cream: rich and indulgent chocolate pots de crème topped with espresso-infused whipped cream and chocolate shavings

Poached pear in red wine with vanilla bean ice cream: ripe pear poached in red wine and spices, served with a scoop of creamy vanilla bean ice cream and a drizzle of reduced poaching liquid

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!