Private chef in the Hamptons

-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

-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

Tropical fruits

Greek yogurt with berries

Pandebono, croissants and bread

Avocado toast with smoke salmon

Waffles with whipped cream

Quesadillas with pico de gallo, guacamole and sour cream

French toast with greek yogurt and banana

Ham and cheese charcuterie

Yellow corn empanadas (cheese, chicken and meat)

Colombian arepas with chorizo

Eggs any style

Eggs benedict over english muffins and bacon

Omelette ham and cheese

Omelette with feta cheese and spinach

Omelette with mushroom and cheese

Omelette with red pepper and sausage

Tortilla española (spanish omelette)

Huevos rancheros (mexico)

Mexican chilaquiles

Rice pudding

Chocolate profiterole

Cookies and cream pie - gluten free

Creme brulee

Crepes with nuttela

Fancy tiramisu

Parisian flan

Fruits of bosque pie

Fruits of bosque pie - gluten free

Golden cannoli

Laduree macarons

Oreo pancake

Tarte tatin

Traditional tartufo

Tropical fruits (watermelon, melon, pineapple, mango)

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

Scallop crudo, pickled mustard seeds, olive oil, lemon, fennel confit

Sardines escabeche, seared sardines, marinated in spanish onions, fennel vinegar and olive oil, side of charred sour dough

Hush puppies, shrimp and anduille/anduile/shrimp or vegetarian

Crab and corn fritters, remoulade

Peel and eat spicy shrimp

Cajun crab cakes, tabasco aioli

Cod fritters with lemon gremolata

Pescaíto frito, marinated dogfish battered with garbanzo flour

Gulf shrimp with sweet corn coulis

Blue crab beignets (parties of 8 ppl max)

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

Marinated makerel, roasted peppers, onions, raisins, confit potatoes

Gambas al ajillo, shrimp sautéed with garlic, side of charred sour dough

Blue crab with charred corn succotash

-shrimp and grits

Spaghetti puttanesca, pungent, briny sauce from southern italy made with olives, anchovies, capers, and a chunky tomato base

Spicy crab spaghetti, jalapeno, lemon, butter

Creole crab croquettes

Branzino roasted, charred lemon, smashed potatoes, greens

Bacala, garlic potatoes, opnions, red peppers, olives

Pan seared red snapper, grapefruit, fennel, garbanzo bean, olives, zaatar

Shrimp or craw fish etoufee, rice

Mediterranean dorade royal, roasted with lemons and herbs

Crawfish/lobster or shrimp bisque with seafood & andouille sausage

Andaluz seafood stew, tomatoes, peppers, clams, sausage, mussels, squid, srhrimp and fish

Shrimp and crab gumbo, white rice, crispy okra

Fideus, similar to paella but made with thin short noodles instead of rice, mussels, clams, squid, cuttlefish, white fish

Seafood paella

Pan seared salmon with potatoes and fresh seasonal vegetables

Assorted italian pastires

Crema catalan

Creme brule

Arroz de leche

Tiramisu

Many other options available let’s chat

Birthday cakes, many options

Basque cheesecake

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

Passion fruit ceviche

Soupe à la citrouille (creamy butternut squash soup with crispy sage)

Cuban avocado, pineapple, jalapeno salad

Indian-spiced tomato soup

Whole antibiotic-free roast chicken with sumac, lemon and garlic

Rice pilaf with chickpeas, dried fruit, and almonds gf

Mousse au chocolat, passion fruit sauce

Artisanal bread with butter

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 pastries

Creme brule

Chocolate ganache tahini tart

Many other options, let’s chat

Fresh pressed orange juice for mimosas

Fresh brewed coffee, iced coffee & tea

Fresh fruit display

Fresh pressed green juice (ginger, green apple, pineapple & kale)

Homemade english muffins

Fresh biscuits and honey butter

Avocado toast

Mushroom al pastor tacos w/ salsa verde crudo

Cacio e pepe scrambled eggs or omelet

Vegetable frittata or quiche

Omeletes to order

Croissant breakfast casserole with sage, sausage & gruyere

Butternut squash ravioli with sage brown butter sauce

Eggplant parmagiana

Butternut squash & black bean quesadillas

Blueberry ricotta breakfast cake

Orange pecan french toast casserole

Sour cream coffee cake

Banana crunch muffins

Lemon blueberry scones

Maple oat scones

Homemade chocolate croissants

Homemade almond croissants

Grilled pineapple & peaches, honey vanilla yogurt & homemade granola

Blueberry muffins

Banana sour cream pancakes

Bacon peach sald

Corn elotes or esquites

Chicken and steak kabobs over yellow rice

Eaton mess (dairy free)