Private Chef in Sagaponack

Coconut shrimp with sweet chili sauce

Chicken sate with peanut sauce

Bruscetta (cherry tomato, basil pesto and parmesan)

Chicken and cheese quesadillas with mango salsa

Spiced tuna lettuce rolls with sesame seed dressing

Bacon wrapped jalapenos stuffed with chicken and cheese

Crudite with home made dip

Beet and stilton vinaigrette on endive

Beef empanadas with lime sour cream

Steamed mussels sautéed in shallots, garlic and thyme broth

Linguini with white (or red) clam sauce, white wine, garlic and fresh herbs

Thai shrimp and watercress salad with cashews, red onions, mint, cilantro, basil on greens with asian dressing

Water melon salad with tomatoes, feta, basil and roast sesame seeds

Caprese salad fresh mozzarella, basil and local tomatoes drizzled with olive oil and balsamic reduction

Grilled portabella mushrooms on a bed a fennel and spinach with balsamic dressing topped with parmesan

Salmon nori rolls ( a small filet of salmon wrapped in soy sauce soaked nori, coated in panko and deep fried) served with peanut sauce

Cornish game hens roast with fresh herb and vegetable stuffing, creamed potatoes, spinach sauteed with garlic

Grilled lobster, shucked and returned to the shell, in melted butter served "palm" style (creamed spinach etc.)

Marinated grilled hanger steaks, grilled vegetables – zucchini, summer squash, eggplant, portabello mushrooms, onions and fennel, and corn on the cob

Asian lacquered salmon served with black and white rice and stir fried vegetables

Chilean sea bass encrusted with garlic and ginger in miso sesame sauce served with rice and stir fried vegetables

Five herb pesto crusted local stripped bass on a bed of provencal ragout (tomato,olives,leeks and capers)served with baby potatoes and asparagus

Beef wellington - filet mignon baked in puff pastry, served with roast or creamed potatoes and vegetable sides of your choice

Aromatic braised short ribs with napa cabbage and soba noodles

Baby back ribs with three side dishes of your choice

Chicken milanese served with a tomato ragu, asparagus and pasta of your choice

Chicken chasseur – white wine, fresh mushrooms and tomatoes, served with rice pilaf and corn souffle

Chicken picata –sautéed breast in a white wine sauce with lemon and capers, rice pilaf and baby bok choy

Filet of beef medallions with red wine reduction and horseradish, served with creamed potatoes, asparagus and green bean bundles

Red snapper veracruz served with fiesta corn pudding and roast corn

Grilled pineapple in tequila orange sauce with vanilla ice cream

Rustic fruit pies - peach, apple, cherry and blueberry served with whipped cream

Baby molten chocolate cakes with ice cream and raspberries

Key lime pie with whipped cream rustic fruit pies

Wonton napolean with mixed berries and pastry cream and caramel sauce

Bananas foster with coconut pineapple ice cream

Bread and butter pudding served with brandy caramel sauce and custard

Adult s'mores

Blueberry cobbler with whipped cream

Deep dish strawberry crumb pie with vanilla ice cream

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

Bacon peach sald

Corn elotes or esquites

Chicken and steak kabobs over yellow rice

Eaton mess

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