Private Chef in Riverhead

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

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

Charcuterie board/ assortment of meats, cheeses, dried fruit, jams and crackers

Mezze board

Cucumber tomato salad w/ feta cheese

Mediterranean white bean soup

Seafood paella (mussels, shrimp, grouper, sausage)

Marinated beef kabobs, cous cous jambalaya, roasted vegetables

Braised bell and evan’s chicken thighs w/ walnut, parsley salsa,

Lemon garlic orzo with roasted vegetables

Baklava

Fresh fruit with fresh whipped cream

Chocolate lave cake w/ vanilla ice cream

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

-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

Jerk chicken empanada

Dominican plantain cups with avocado, shrimp escabeche, and cilantro

Colombian mini arepas with ropa vieja and queso fresco

Latin market salad

Jackfruit barbacoa

Achiote grilled chicken

Pernil (slow roasted pork shoulder)

Herb crusted skirt steak

Passion fruit mousse

Tres leches

Flan

Beef carpaccio, arugula, pecorino, toasted pine nuts, fried capers

Mezze platter: assorted olives, fruit, nuts, feta, homemade hummus, roasted tomato confit, tzatziki (optional),warm pita and crostini

Scallop (or other seasonal fish) crudo with lemon and salt, microgreens

Customizable charcuterie board: assorted cheeses, olives, cornichons, salami, prosciutto, jam, fruit, nuts with a variety of carissa's warm breads and flatbreads

Tuna tartare (asian) served with endive, cucumber rounds and crostini

Baked brie or camembert: sliced apples

Seasonal fish ceviche: lime, avocado, red onion, jalapeño, cilantro

Charred crostini with ricotta and caramelized onions

Mini lobster rolls

Salmon rillettes, homemade flax crackers

Fried halloumi bites with herb pesto

Mini pots: traditional gaspacho, green gaspacho or watermelon gaspacho

Roasted beets, feta and mint

Nectarine carpaccio, mozzarella

Multicolored heirloom tomato platter, basil gremolata, sea salt

Seared tuna ribbons, mango salsa

Zucchini carpaccio, parmesan, lemon and arugula

Local farm butter lettuces, pear, gorgonzola (optional) and toasted pumpkin seeds (can also be a chopped salad with apples)

Peach, fennel and torn burrata salad

Shaved asparagus salad with arugula and torn burrata

Local farm crunchy lettuce mix: radish, shaved fennel, dill, french vinaigrette

Customizable: we will come up with more

Choose a protein: beef, veal, lamb, chicken, duck, rabbit, turkey (parties over 6 should choose 2)

Choose seafood (season dependent): scallops, black sea bass, striped bass, halibut, swordfish, tuna, salmon, prawns

Customized purée to your protein of choice: celeriac, parsnip, sweet potato, cauliflower, butternut squash

Side dish to go with main: grilled/blistered vegetable: choose from seasonal availability : sprouting broccoli, green beans, shishito peppers, eggplant, asparagus, zucchini, cauliflower steaks

Grilled skirt, hangar or strip steak (chimichurri)

Filet minion with shallot tarragon compound butter or red wine reduction

Salmon with blistered tomatoes and whole lemon salsa verde

Oven roasted rosemary rack of lamb, celeriac purée (or spaghetti squash), mint pesto

Pan seared duck breast with 5 spice and fig confit

Chicken: whole roasted, breast and or thighs grilled, (flavors: cumin citrus, roasted sumac, provençal herbs, lime cilantro)

Side dish to go with main: crispy smashed tarragon potatoes

Side dish to go with main: quinoa, orzo, or wild rice salad with nuts (optional), sautéed leeks, mushroom &,herbs..customizable based on menu

Side dish to go with main: endive, fennel and radicchio salad, parmesan

Side dish to go with main: broccoli or cauliflower rice, 5 herb green sauce

Side dish to go with main: whole roasted cauliflower with hazelnut dukkah

Side dish to go with main: cauliflower steaks with basil chimichurri

Side dish to go with main: oven roasted squashes, tri-colored roasted carrots or sweet potatoes, served with labneh

We will come up with more based on what is available that week

Mini chocolate pots de creme /seasonal fruit

Platter of assorted french cheeses (goat, sheep and cow)

Chocolate flourless cake, whipped vanilla cream

Citrus panna cotta (can be made light)

Almond/orange cake with vanilla gelato

Poached pears with vanilla ice cream or cheesecake spread with graham crumble

Seasonal fruit crumble of choice with gelato (flavor tbd)

Individual carrot cakes

Caramelized apples, cognac, vanilla gelato (or non dairy ice cream)

Birthday cake (to discuss)