Private Chef in Providence

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

Duck liver & foie gras mousse smooth mousse of chicken liver and foie gras, served with raspberry preserves and baguette

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

Anchovy and caper tapenade, grilled bread

Salade vert, seasonal greens, shaved asparagus, herbs vinaigrette

Roasted baby beets, sumac labneh, pistachios, oranges, parsley

Sardines in oil, shallot, dijon mustard, cornichons, baguette

Fennel and orange salad with niçoise olives, red onion, and basil shaved fennel, citrus segments, niçoise olives, and red onion, tossed with lemon oil and torn basil. clean and herbal,

Salade lyonnaise — frisée, bacon lardons, poached egg, dijon vinaigrette

French onion soup caramelized onions in rich beef broth, gratinéed with baguette and gruyère

Sautéed scallops served over white beans and wilted greens with crisp bacon and soy-lemon pan sauce

Ficelle picarde savory crêpe filled with sautéed mushrooms, ham, and cheese, topped with béchamel and baked until golden

Pâté lorrain pork and beef wrapped in puff pastry, served with cornichons and a mustard-dressed chicory salad

Salmon rillettes slow-poached and smoked salmon folded with crème fraîche, shallots, lemon, and herbs, served chilled with toasted sourdough and sea salt butter

Steak tartare hand-chopped beef seasoned with mustard, capers, red shallots, cornichons, and onions, topped with egg yolk and served with toasted sourdough

Boudin noir traditional french blood sausage served with sautéed apples, caramelized onions, and grainy mustard. rustic, rich, and deeply rooted in regional french cooking

Brandade de morue salt cod and potato purée whipped with olive oil and garlic, served warm with sourdough bread. classic provençal comfort

Rillettes de porc — slow-cooked shredded pork rillette with dijon, cornichons, grilled baguette

Thyme-basted roasted pork tenderloin, served with potato purée or crispy potato galette, wilted escarole and spinach, and a dijon mustard pan sauce

Pan-seared salmon with choice of pommes purée or potato galette, served with wilted escarole and spinach, finished with lemon beurre blanc

Roasted trout served over warm spinach, with toasted walnuts, braised white beans, and capers, finished with olive oil and a squeeze of lemon

Seared duck breast, root vegetable purée, soy-scented shiitake papillote, duck jus, sautéed escarole

Grilled chicken “à l'américaine” potatoes paille, warm leeks vinaigrette, sauce diable

Duck confit crisp duck leg, steak potatoes, warm mustard-dressed greens

Sole meunière pan-seared sole in brown butter with parsley and shallots, served over parsnip purée

Pan-seared red snapper with grapefruit, shaved fennel, garbanzo beans, olives, za’atar oil, and citrus beurre blanc infused with sumac and preserved lemon

Steak frites served with your choice of maître d’hôtel butter, sauce au poivre (peppercorn cream), or shallot-mustard pan sauce. house frites on the side. ribeye available (dry aged+$60). other cuts on request

Nutella crepes with berries

Seasonal fruits galette with vanilla ice cream for 2

Assorted french pastires

Creme brule

Chocolate ganache tahini tart

Many other options, let’s chat

Goma-dofu (savory sesame tofu) with a dab of wasabi

Edamame with sea salt and toasted sesame oil

Sunomono (cucumber and wakame seaweed salad in rice vinegar)

Nasu dengaku (miso-glazed broiled eggplant served with steamed rice and pickles)

Okonomiyaki (savory cabbage pancake with mayo and seaweed powder)

Nigiri & maki platter (avocado maki, pickled radish rolls, and inari sushi)

Oyakodon, rice served with chicken, egg, sliced scallion, and other ingredients are all simmered together

Anmitsu (agar jelly cubes, fruit, and sweet red bean paste)

Daifuku (soft mochi stuffed with red beans)

Mitarashi dango (rice dumplings with a sweet soy glaze)

Yellowfin tuna tartare with avocado, lime, and a hint of jerk seasoning

Grilled octopus with fingerling potatoes, smoked paprika, and celery salad

Burrata with heirloom tomatoes

Guava-glazed beef tenderloin served with smashed garlic plantains (tostones) and a watercress salad

Dry brined ribeye with seasonal vegetables

Baked cod with herb crust & asparagus

Arroz con leche (rice pudding) infused with star anise and topped with brûléed bananas

Classic strawberry cheese cake

-sheep milk ricotta crostatta, with lemon zest and honey, topped with mint

-roman suppli, crispy rice and tonatoes croquettes stuffed with fresh mozzarella

-zucchini friters

-sour dough with olive oil and marinated assorted olives

-green salad, seasonal greens, shallot honney vinaigrette

-caprese, fresh mozzarella, ripe tomatoes, basil, aceto balsamico

-cucumber panzanella salad, feta, dill, red onions, cherry tomatoes, house made croutons

-radicchio, greens, gorgonzola, raisins, pears, almonds, white wine vinaigrette

-stuffed tomato caprese salad, with fresh mozzarella, basil, olive oil

-vitelo tonnato, seared veal loin sliced thin, tuna emulsion, greens

-burrata crostini, shaved asparagus, parmesan vinaigrette

-sepia in umido tender cuttlefish braised in tomato, garlic, white wine, and olive oil, served with bread

-fresh market east coast oysters on half shell, mignonette, cocktail sauce, horseradish

-saltimbocca, thin cutlet of chicken or pork tenderloin, topped with prociutto and sage, cooked in butter and white wine

-bucattini alla'matriciana. thick hollow spaghetti like pasta in tomato spiced with chili flake, guanciale, red onions, and parsley

-pappardelle alla'bolognese. a wide fettuccine like pasta in a beef and italian sausage slow cooked ragu

-spaghetti alla'carbonara, spaghetti in a emulsion of egg yolks, butter making it creamy and velvety, with guanciale

-bavette caccio e peppe, olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese

-linguine alla'vongole, linguini and clams flavoured with garlic, chilli, white wine and parsley,

-linguini with garlic, oil and pecorino

-pappardelle with italian sausage, brocollini, chili flakes, onions, parmesan

-tagliatelle with seasonal wild mushrooms, onions, cream, sage, parmesan

-scallop crudo, pickled mustard seeds, olive oil, lemon, fennel confit

-burrata, confit tomatoes, charred sour dough, shaved asparagus

Risotto alla milanese — saffron risotto finished with butter and parmigiano

Risotto ai funghi porcini — creamy risotto with porcini mushrooms and parmigiano

Risotto ai frutti di mare — seafood risotto with shrimp, clams, and white wine

Risotto al radicchio — risotto with braised radicchio, onions, and parmigiano-tagliatelle with lobster, chilli flakes, tomato paste, a touch of heavy cream and chervil

-melanzane alla barchetta roasted eggplant boats stuffed with tuna, breadcrumbs, calabrian chili, and olive oil, served warm

-porchetta crispy pork belly, twice roasted smashed potatoes or mashed potatoes, pan sauce seasonal veggies

-branzino roasted, charred lemon, smashed potatoes or mashed potatoes, greens

-pollo alla'diavolla, marinated roasted whole chicken, tuscan potatoes or mashed potatoes, greens

-pork shoulder arista, twice roasted smashed potatoes or mashed potatoes, pan sauce seasonal veggies

-pork chop alla'scapariello, brocolinni, italian sausage, cherry peppers, potatoes or mashed potatoes

-pan seared wild atlantic salmon, wilted greens, potatoes any style

-lamb chop, polenta, escarola, mint and pistacchio gremolatta

-bisteca alla fiorentina, thick steak, cooked to temperature, rosemary roasted potatoes, compound butter

-filet mignon cooked to temperature, potatoes any style, sautéed greens, compound butter

-pampanella slow-roasted pork shoulder marinated with garlic, chili, paprika, and herbs, served with soft polenta

-pannacotta al limone

-dessert cheeses with almonds and honey

-tiramisu

-cannoli

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