Private chef in the Hamptons

Maryland lump crab cakes with salad greens

Classic shrimp cocktail

Caesar salad

Bistecca alla fiorentina: grilled 100% local grass-fed porterhouse steak

Blue cheese twice-baked potato: a flavorful potato dish with blue cheese

Creamed spinach

Crème brûlée with mixed berry compote

Shiitaki mushroom quesadillas served with mango salsa

Olive and mozzarella tomato, basil, tartlets

Beet and stilton vinaigrette on endive

Vegetarian dim sum with three sauces

Olive-caper tapenade on goat cheese crostini

Eggplant and pine nut fritters with tomato relish

Parsnip and potato pancakes with home made apple sauce

Savory palmiers with roasted garlic and rosemary

Wild mushroom truffled risotto in a phyllo pillow

Miniature corn muffins stuffed with corn relish

Radish sandwiches (look like little flowers)

Pot sticker dumplings with dipping sauces

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

Sesame noodles with red pepper, scallions and cucumbers (served cold)

Butternut squash soup with a touch of apple

Apple and spinach salad with roasted sesame seed dressing sprinkled with toasted almonds

Date and feta tarts

Manicotti

White lasagna

Eggplant parmesan served with angel hair pasta

Thai red vegetable curry with lemon grass rice

Grilled cauliflower steaks with fresh herbs and drizzled with olive oil served with two side dishes of your choice

Zucchini stuffed with tomatoes, basil and chevre on a bed of brown rice

Roasted root vegetables with cous cous and harrisa sauce

Eggplant parcels stuffed with mozzarella, tomato and basil served with cous cous

Vegetable lasagna served with garlic bread

Black pepper tofu served on vegetable fried rice

Key lime pie with whipped cream and berries

Grilled pineapple in tequila orange sauce with vanilla ice cream

Baby molten chocolate cakes with ice cream and raspberries

Baked apples with ice cream and caramel sauce

Wonton napolean with mixed berries and pastry cream and caramel sauce

Razzledazzle pie (blueberries,raspberries and strawberries) with whipped cream

Bread pudding with rum butterscotch sauce and whipped cream

Burrata - creamy apulian mozzarella + prosciutto di parma + caramelized tomatoes + roasted zucchini + evoo

Eggplant meatballs - roasted eggplant + garlic + parsley + spicy harissa-tomato sauce

Butternut squash soup - creme fraiche + brioche croutons

Quiche - mixed greens

Grilled caesar - herts of romaine + classic caesar dressing + focaccia croutons + shaved parmesan cheese

Penne alla vodka

Tagliata - sliced pan-roasted new york strip steak + red wine reduction

Veal marsala

Coque au vin - chicken on-the-bone + cipolline + carrots + mushrooms + cognac + bacon

Tarte tatin - caramelized upside-down apple tart + creme fraiche

Tiramisu - creme anglaise + blueberry compote

• herbed goat cheese crostini – with roasted summer tomatoes and basil drizzle

• lobster gougères – airy cheese puffs filled with warm lobster cream

• crab & avocado verrines – layered crab salad with citrus aioli and microgreens

• fig & prosciutto skewers – with balsamic reduction and mint

• mini ratatouille cups – roasted eggplant, zucchini, bell pepper, and tomato served warm in phyllo shells

• endive boats with goat cheese & honeyed walnuts – crisp, colorful, and perfectly bite-sized

• tomato provençale skewers – baby tomato, olive, and basil with a drizzle of balsamic glaze

• mini niçoise salad skewers – seared tuna, haricots verts, cherry tomato, and olive with dijon dressing

• zucchini ribbon rolls – stuffed with ricotta, mint, and lemon

• poached shrimp with provençal citrus aioli – light, elegant, and high in protein

• mini chicken provençal skewers – marinated in olive oil, lemon, garlic, and herbs de provence

• chicken rillettes tartines – slow-poached shredded chicken blended with dijon, herbs, and a touch of crème fraîche on crostini

• grilled chicken brochettes with dijon-honey glaze – served with a chilled cucumber yogurt dip

• poached chicken salad endive cups – with celery, green apple, and light lemon-dijon dressing

• steak au poivre bites – peppercorn-crusted beef tenderloin skewers with cognac cream drizzle

• mini steak tartare on crostini – finely chopped filet with dijon, cornichons, capers, and quail egg garnish

• grilled steak & shallot skewers – marinated in red wine, garlic, and thyme

• filet mignon toasts – with caramelized onion jam and a whisper of truffle butter

• steak provençal mini sliders – thin-sliced sirloin, roasted pepper, and aioli on mini brioche

• beef tenderloin & béarnaise bites – skewered cubes with a light tarragon butter dip

• seared steak crostini – with horseradish crème fraîche and arugula

• whipped goat cheese & fig crostini – drizzled with lavender honey and topped with crushed pistachios

• grilled vegetable skewers provençale – zucchini, cherry tomato, red pepper, and mushroom with rosemary oil

• caramelized onion & brie puffs – golden mini pastry bites with a touch of thyme

• asparagus and gruyère mini quiches – delicate and perfect served warm or room temperature

• heirloom tomato caprese skewers – baby mozzarella, basil leaf, cherry tomato, drizzle of french olive oil

• zucchini ribbon rolls – stuffed with lemon ricotta and mint, tied with a chive ribbon

• vegetable summer rolls à la française – rice paper filled with colorful vegetables, herbs, and carrot-ginger dijon dip

All starters are served with micro-greens / herb garnish / edible pansy flowers

• seafood tagliatelle – shrimp, scallops, garlic white wine butter, and chervil

• summer vegetable ratatouille pasta – roasted zucchini, eggplant, peppers, and tomato confit

• truffle mushroom pappardelle – light cream sauce with wild mushrooms and thyme

•. seared tuna, haricots verts, baby potatoes, olives, heirloom tomato, soft egg, dijon-herb vinaigrette

•. mixed greens, sliced strawberries, creamy brie, toasted almonds, lavender-honey vinaigrette

•. cucumber & watermelon salad with feta mint, arugula, and citrus-chardonnay dressing — bright and hydrating

•. roasted beet & goat cheese salad frisée and arugula with candied walnuts and balsamic-truffle vinaigrette

•. shaved asparagus & parmesan salad with lemon-capers dressing and micro herbs

•. champagne cream tagliatelle with shrimp light, velvety sauce infused with shallots and tarragon

•. wild mushroom truffle pappardelle garlic-shallot white wine sauce, herbs de provence, and shaved parmesan

•. herbes de provence linguine with summer vegetables zucchini, cherry tomatoes, and roasted peppers in olive oil and herbs

•. garlic & white wine angel hair with spinach delicate, light, and finished with lemon butter and parsley

•. lobster cognac tagliatelle fresh herbs, tomato cream, and brandy reduction — rich but summery

• grilled branzino provençale – cherry tomato, olive, and caper relish

• filet au poivre – peppercorn crusted filet mignon, cognac cream sauce

• airline chicken with herbs de provence – lemon beurre blanc, roasted summer vegetables

• seared duck breast – blackberry reduction, wilted greens, and farro

• lobster thermidor – classic creamy cognac mustard sauce, herbed rice

All are served with microgreens / herb garnish

• mini lemon tarts – with candied thyme and whipped cream

• strawberry shortcake with chantilly cream – light, airy, and summery

•. poached pears in rosé syrup served chilled with mint and vanilla cream

•. flourless chocolate cake decadent yet airy, with dark chocolate ganache and sea salt flakes

•. champagne poached peach parfaits layered with vanilla bean custard and almond crumble

All desserts are served with ice cream / fresh whip / gold leaf + edible pansies

Guacamole, salsa and salsa verde with tortilla chips

Mexican seafood cocktail (chunky dip served with tortilla chips)

Mexico: sopa de habas (mexican fava bean soup)

Guisado al pollo (chicken and potato stew)

Asado de bodas (pork in red chile sauce)

Mexican rice

Frijoles de la olla

Capirotada (mexican bread pudding) with homemade vanilla ice cream

Bacon wrapped dates stuffed with blue cheese

Chicken satay skewers in coconut, lemongrass and basil

Local crabcakes with miso remoulade

Baby greens chopped salad with beets in a maple bacon vinaigrette

Crab tagiatelle in a zesty arrabiata sauce

Cellantani with sausage, serrano peppers and tomatoes sauce

Fiochetti al limone (fresh handmade pasta filled with ricotta cheese in a lemon pesto sauce from capri)

Gnocchi in brown butter and sage with black truffle honey

Savory chicken marsala with mushrooms over creamy four cheese mashed potatoes

Acqua pazza: seabass (branzino) with fennel in a lemon caper butter sauce

Beef bourguinon with a hint of thai red curry and heirloom carrots

Al pastor miso salmon topped with fresh pinneaple salsa

Pinneaple upside down cake with pina colada ice cream

Banana foster cake with ice cream of choice

Chocolate floorless almond cake with ice cream

Pretzel bread and ginger bread pudding with vanilla ice cream

Sea salt caramel cheesecake with dulce de leche ice cream

Lao tomato dip with crudites

Kanom jeeb pork & prawn thai steamed dumplings

Tom yum soup with shrimp

Dtam som oo (thai pomelo salad)

Thai red curry chicken

Green curry shrimp

Steamed jasmine rice

Ajad (thai cucumber salad)

Thai zucchini and carrot salad

Thailand: mango sticky rice

Homemade coconut/ginger/lime gelato

Moroccan carrot salad shaved carrots with fennel, aleppo pepper, lemon, olive oil, and herbs. served chilled

Hummus with ethiopian tahina chickpeas blended with ethiopian-style tahina, garlic, lemon, and olive oil. served with warm flatbread

Rustic baba ghanouj charred eggplant mashed with garlic, lemon, tahini, and olive oil. smoky, chunky, and served with warm flatbread

Cucumber salad fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette

Beets with labneh roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar

Green salad mixed greens tossed in a lemon citronette. simple and bright

Labneh tzatziki strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. cool, creamy, and sharp

Matbucha slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. served as a rich, smoky dip

Kopanisti whipped feta blended with roasted red peppers, garlic, and olive oil. creamy, tangy, and perfect for spreading

Tabbouleh bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. bright, herbaceous, and refreshing

Marinated mediterranean olives a bold mix of olives marinated with citrus, herbs, and spices from southern europe and north africa

Pickled vegetables, mediterranean style a rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the levant

Shakshouka baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread

Kibbeh traditional middle eastern dish made with bulgur, pine nuts, herbs. options: beef, lamb, or vegetarian

Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. finished with crispy shallots and fresh herbs for brightness and bite

Roasted eggplant with harissa yogurt, crispy chickpeas, and coriander – roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs

Roasted sardines with za'atar – whole sardines, fennel, orange-infused olives, labneh, charred lemon

Falafel crispy fried garbanzo bean fritters mixed with fresh herbs and spices. served with lemon, pickled turnips, and tahini sauce

Harissa kafteh grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. infused with harissa, garlic, and herbs. served with grilled onions, warm flatbread, and lemon

Grilled octopus charred octopus served over preserved lemon potatoes, dressed with tomato citronette. finished with kalamata olives, capers, and a touch of pimentón

Dorade royale, moroccan style whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. served with charred lemon and pan juices

Whole mediterranean sea bream oven-roasted with preserved lemon, coriander, parsley, and garlic. finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef tagine with prunes and almonds slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. served with herbed couscous or flatbread

Lamb shoulder braised with dates and za’atar slow-cooked lamb shoulder infused with middle eastern spices, served over couscous with toasted almonds and golden raisins

Sumac roasted ½ chicken marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian roasted kibeh bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. served with potato skordalia and charred lemon

Roasted zucchini stuffed with jasmine rice, toasted almonds, and baharat spice. finished with tehina sauce

Twice-cooked cauliflower blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb ras el hanout tagine braised lamb shoulder with moroccan spices, apricots, almonds, and saffron. served with herbed couscous and spiced roasted carrots

Shish kebab grilled filet or chicken skewers marinated with mediterranean spices. served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

Sides: classic mashed potatoes, herb smashed potatoes, potato skordalia, lemon-parsley potatoes, israeli couscous, moroccan couscous, bulgur pilaf, lentils, charred eggplant, harissa carrots, braised greens, zucchini tahini, seasonal veg with sumac

Seasonal fruits salad, labneh, pistachios, honey

Many other options available let’s chat!

1. classic mahalabia middle eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio baklava phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. saffron mahalabia with cardamom syrup creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. orange blossom mahalabia with sesame brittle silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional baklava layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & olive oil cake moist citrus cake with toasted sesame and a dollop of whipped labneh