Private Chef in New Rochelle

Chicken tacos / cream avocado, molcajete sauces salsa

B l t chicken sandwich

Cheat's blinis with ham and figs

Gorgonzola and prosciutto figs with prawn and brioche toasties

Grilled ricotta bruschetta with sweet and sour tomatoes

Crab cakes with mango salsa, cilantro leaves

Avocado toasted with sunny-side eggs

Asian chicken lettuce wraps

Salmon tartare with avocado

Grape fontina skewers

Mini lobster roll

Arborio lemon rosemary risotto , parmesan cheese, green peas

Crispy tofu with maple-soy glaze,jasmine rice

Garlic butter shrimp scampi, with spaghetti olive oil

Four-cheese pizza

Spicy crunch tuna tartare

Steak diane with crispy crostini

Mini lobster pot pie

Gazpacho shots

Mini cups, naturally sweetened balsamic berries

Che's mini tarts table ( 3 mini tarts for guest )

Peanut butter grape bites ( coconut / pecan / cranberries )

Breadrolls , roasted peppers, feta filling or olives, feta, regano

Goat cheese mousse, diced beets, walnut, apple

Mini artichokes salad, feta crema, sunchokes

Buratta crostini, za'atar, cherry tomao olives

Truffle mushroom bruscheta

Mushroom leeks pie in phyllo

Cheese pie in phyllo

Panseared scallops, truffle cauliflower puree

Spicy tuna tartare, scallions sesame, vegetable chips

Hamachi crudo, chefs dressing,avocado

Octopus, tapenade sauce

Sauted shrimp, spicy chorizo, onion , peppers and tomato stew

Lamb lolipops, charred eggplant puree

Steak bites, salsa verde , goat cheese, roasted peppers sauce

Beef tartare, chefs spice mix, toast

Braised osso bucco, truffle polenta, jus

Chocolate walnut praline

Vanilla pannacotta house jam, almond crumbs

Mascarpone mousse coffee sauce , cocoa crumbs

Chocolate hazelnut mouse, orange crunch

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!

Burrata with grilled seasonal fruit: creamy burrata served with pistachio, local honey, pickled cherries, and fresh mint

Arugula & fennel salad: shaved fennel and baby arugula tossed with goat cheese, pistachio, mint, and honey lemon vinaigrette

Tuna crudo: red pepper & caper relish, cilantro, cucumber, segmented citrus, lemon zest

Bolognese di mare: hand-rolled pasta with swordfish and calamari, finished with basil, olives, fennel, and a light tomato-seafood sauce

Short rib agnolotti: handmade agnolotti filled with braised short rib, served with forest mushrooms, madeira reduction, and rich beef jus

Lobster risotto: saffron butter, basil oil

Polipo alla griglia: tender grilled octopus with fingerling potatoes, piquillo pepper relish, bright salsa verde, and lemon zest

Cacio pepe croquettes: pecorino, black pepper

Pappardelle: oxtail , madeira, beef jus, forest mushrooms

Venetian prawns & creamy polenta: saffron-poached prawns over slow-cooked polenta, finished with aromatic herb oil

Berkshire pork chop: juicy berkshire pork chop with fennel, orange, olives, and calabrian chili

Roasted branzino crispy-skinned branzino with puttanesca-style tomatoes, basil, and toasted pane

Filet mignon: center-cut filet mignon with madeira-glazed mushrooms, celery root purée, and rich beef jus

Classic tiramisu layers of espresso-soaked ladyfingers and mascarpone cream

Panna cotta silky vanilla panna cotta with roasted nectarine and honey

Chocolate lava cake warm molten chocolate cake served with vanilla ice cream

New york style cheese cake with caramelized apples

Crème brûlée:traditional vanilla custard with a perfectly caramelized sugar crust

Grape tomato & basil – diced ripe tomatoes, fresh basil, garlic, and olive oil

Prosciutto & fig – thin slices of prosciutto with fig jam

Anchovy & butter – anchovy fillets with cultured butter and parsley

Fennel & orange salad

Burrata - baked ciabatta, grape tomatoes, burrata ball, balsamic drizzle

Steamed mussels with white wine & garlic

Arancini - arborio croquettes, marinara & herb oil

Crispy calamari & garlic-chili oil – lightly fried calamari rings drizzled with garlic chili oil and lemon zest

Pollo al limone – crispy chicken, white wine wine, garlic fingerling puree

Tagliatelle al ragù – rich, slow-cooked meat sauce with fresh egg pasta

Ravioli di ricotta e spinaci – classic ravioli filled with creamy ricotta cheese and spinach, served in a simple, creamy butter sauce with crispy sage

Prawns risotto - arborio, sundried tomato , aged parmesan & basil oil

Gnocchi al limone – potato gnocchi tossed in a creamy lemon sauce with a touch of olive oil and fresh herbs

Brioche almond bread pudding

Chocolate cake, vanilla ice cream

Genoise cake, fruit coulis, chantilly

Tuna crudo , cucumber, red onion, citrus dressing , jalapeno

Burrata, cherry tomato, olives, za'atar, bread

Arugula , radicchio, fennel , lemon dressing

Artichokes salad, olives , sunchokes, goat cheese crema, pickled sunchokes

Heirloom beets salad , goat cheese pannacotta,, pistachio

House bread rolls

Home made cavatelli, house bacon, chili, red onion, an amatriciana sauce

Gnocchi , braised osso buco ragout, root veggies, sour cream, sunchokes pickles

Rigatoni, enduja' , shrimp, scallops, sun-dried tomato - basil pesto

Seafood risotto, herbs, fish fumet, lemon

Octopus , string beans , fennel, black olives , parsley, red onion salad

Grass fed ribeye, artichokes, feta, roasted peppers chutney, olive salsa verde

Chicken duo , mushrooms, spinach, truffle mushroom sauce

Faroe island salmon, roasted cauliflower, caponata, pine nuts

Branzino , fennel and sun-dried tomato medley, tapenad sauce, vegetable chips

Black seabass, scallop, squid, potato, , smoked paprika fish fumet

Filet mignon , potato terrine, celeriac, truffle mushroom sauce

Flavors of tiramisu, mascarpone mousse, coffee sauce, cocoa crumbs

Chocolate hazelnut mousse, orange puree, cookie crumbs

Pecan pannacotta,baked apple terrine, brown butter crumbs

Wild ramp and new york state morel mushroom tart - goat cheese custard, flaky pastry, local honey and microgreens

Oysters l' espinache - broiled plump oysters with camembert cream, pernod and spinach

Traditional escargot baked in garlic herbed butter with puffed pastry

Caviar osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)

Assorted fresh chilled oysters with shallot red wine mignonette, lemon horseradish and homemade wheat crackers

Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,

Caviar pie made with sturgeon caviar, chopped egg, creme fraiche, chives, bellinis

Beef tartare - fine select beef ground with seasonings, egg yolk, mustard and traditional condiments, caviar

Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil

Spring pea and mint bisque - a smooth velvety blend of garden spring peas, fresh mint, lemon zest, coconut 'bacon' and nasturtium edible flowers

Prime grade a seared goose foie gras with port wine poached pears, balsamic tarragon reduction

Ris de veau champignon au morel - veal sweetbreads, morel mushroom cream reduction, tarragon

Assorted french pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney

Spring salad with french endive, frisee, pink radicchio, roasted candy beets, avocado, goat cheese, champagne vinaigrette

Fettuccini pomodoro - fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino romano

Agnolotti half-moon shaped fresh pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs

Lobster ravioli, fresh steamed maine lobster, haricot verts, caviar tarragon crème

1.5 lb steamed maine lobster with drawn butter, stir-fried vegetables and steamed parsley potatoes ($55.00 upcharge)

Holland dover sole meunière style with steamed parsley potatoes, ginger carrots, grilled lemon asparagus

Filet mignon - fresh water prawns, sauce bordelaise, morel mushroom cream, shallots, grilled butter beets and zucchini with charred poblano potato puree

Pacific nw wild caught king salmon - lemon, fines herbs and caper beurre blanc, pommes gratin

Canard aux apricots - sous vide long island mallard duck breast with apricots, brandy, orange and chanterelles

Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice

10 oz pan roast ny strip steak with stir-fried vegetables - truffle butter and roasted potatoes

Cote de veau - natural veal chop pan roasted, roasted porcini mushroom creme - pommes souffle

Cioppino alla livornese - diver scallops, tiger prawns, atlantic cod, manila clams, pei mussels, braised in tomato garlic pernod broth - grilled house made rustic bread

Seared scallops’ linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast

Chicken breast scallopini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini

Salt crusted dry aged standing rib roast of beef served medium rare with whipped chive potatoes, creamed spinach - (parties 5 or more)

Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint

Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche

Baked apple galette with whipped cream and caramel sauce

Crepes suzette with orange, lemon zest, fresh butter, cinnamon and brandy

Warm valrhona chocolate souffles with vanilla bean creme anglaise

Warm baked apple and blueberry cobbler with premium vanilla bean ice cream and dulce du leche

Cheese board – assorted perfectly ripened soft and semi soft cheeses, buckwheat baguette ($12.00 pp upcharge)

Whipped feta with roasted garlic & pistachio honey silky whipped feta blended with greek yogurt and slow-roasted garlic, finished with warm pistachio honey and fresh thyme. served with grilled artisan pita and marinated mediterranean olives

Lamb hummus: grenadine, cilantro, naan bread

Arugula & fennel salad: shaved fennel and baby arugula tossed with goat cheese, pistachio, mint, and honey lemon vinaigrette

Mediterranean citrus & fennel salad shaved fennel, orange and grapefruit segments, olives, arugula, and toasted pistachios with a light champagne vinaigrette

Charred eggplant dip with pomegranate & za’atar smoky eggplant purée finished with tahini, lemon, and garlic. garnished with pomegranate seeds, za’atar, extra virgin olive oil, and served with warm flatbread

Heirloom tomato & burrata with basil essence seasonal heirloom tomatoes paired with creamy burrata, basil oil, aged balsamic reduction, and flaky sea salt. a bright and elegant expression of mediterranean simplicity

Warm halloumi with cherry tomatoes & oregano oil seared halloumi cheese served with blistered cherry tomatoes, fresh oregano oil, and a drizzle of aged balsamic

Charred octopus: tender octopus paired with crispy rice, bright salsa verde, and piquillo pepper relish

Wild mushroom farro risotto: creamy farro risotto enriched with porcini broth, roasted garlic, thyme, whipped feta, and black pepper oil

Filet mignon steak with harissa & herbed labneh, house harissa, served over whipped labneh and topped with pomegranate and pistachio

Branzino: baba ghanoush, roasted marinated eggplant, red bell pepper sause

Hay smoked chicken: chimichurri, piquillo pepper relish, fingerlings, braised leeks

Berkshire pork chop: juicy berkshire pork chop with fennel, orange, olives, and calabrian chili

Honey pistachio ricotta cake with orange blossom light ricotta cake scented with orange zest, drizzled with orange blossom honey, and topped with crushed pistachios. served with a whipped greek yogurt cream

Basque style cheesecake: pedro ximénez sherry wine

Chocolate lava cake warm molten chocolate cake paired with vanilla ice cream and blue berry coulis

Classic tiramisu layers of espresso-soaked ladyfingers and mascarpone cream

Dark chocolate olive oil torte with sea salt flourless chocolate torte enriched with extra virgin olive oil and finished with flaky sea salt and fresh berries