Private chef in the Hamptons

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

Meze platter: spanakopita, 2 types of hummus (chickpea and roasted red pepper), mercimek koftesi (turkish lentil balls), baba ganouj, mixed olives, homemade turkish pide bread

Homemade orecchiette with broccoli rabe

Greek lemon roasted chicken with potatoes, rainbow chard with olive oil and lemon, gigantes plaki (stewed greek giant beans)

Pistachio baklava

Homemade vanilla orange spice gelato

• 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

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

• heirloom tomato tartlets basil pesto, whipped ricotta, flakey sea salt

• mini crab cakes citrus aioli + fennel slaw

• rainbow crudités cups beet hummus, carrot ginger dip, microgreens

• truffle burrata crostini pea purée, basil oil, confit cherry tomatoes

• pink peppercorn seared tuna bites on cucumber rounds with avocado mousse + edible flower

• mini lobster brioche sliders lemon-tarragon aioli, micro chives, pink himalayan salt

•. rosemary lamb chiclets petite lamb skewers, roasted with rosemary + lemon, served with tzatziki drizzle

•. prosciutto & burrata blossoms crispy prosciutto cups filled with burrata mousse, cherry tomato confit, basil threads

• strawberry rosé salad baby spinach, goat cheese, candied pistachio, rosé vinaigrette

• cucumber ribbon & avocado salad radish, dill, lemon-mint dressing

• peach & burrata caprese basil oil, toasted almonds, local honey drizzle

• summer rainbow chop corn, peppers, cherry tomatoes, cucumber, hearts of palm, oregano vinaigrette

• arugula & citrus glow salad orange + grapefruit segments, fennel, champagne vinaigrette

• linguine al limone creamy lemon sauce, cracked pink pepper, chives

• pink vodka tortelloni blush vodka sauce, basil chiffonade, parmesan snow

•. squash blossom marinara delicate ribbon pasta tossed in light marinara/ stuffed squash blossom , garlic oil, basil chiffonade, and a touch of parmesan

•. blush penne penne in beet rosé sauce with ricotta cloud + chive oil

•. green goddess pesto spinach-basil-arugula pesto, roasted tomatoes, pistachio crumble

•. sunset angel hair lemon basil angel hair with blistered cherry tomatoes & white wine butter

• herb-grilled salmon citrus beurre blanc, roasted asparagus, baby tomatoes

• chicken paillard “hamptons style” arugula, shaved fennel, pickled shallots, lemon caper dressing

• filet mignon medallions garlic herb butter, roasted tricolor carrots

• miso-glazed halibut sesame snap peas, ginger-lime drizzle

• grilled shrimp skewers pineapple relish + cilantro mint chimichurri

•. garden pesto chicken herb-grilled chicken with basil-pistachio pesto, cherry tomatoes, and roasted rainbow vegetables

•. butter poached lobster tails served with lemon chive butter, roasted asparagus, and a light herb salad

•. hamptons steak skewers tender marinated steak skewers with chimichurri, blistered peppers, and charred citrus

•. white wine clam & shrimp bowl fresh clams + shrimp in a light white wine garlic broth with herbs, lemon, and grilled sourdough

• mini lemon blueberry cakes dusting of powdered sugar + gold leaf / vanilla bean gelato

• strawberry shortcake cups vanilla cream, macerated berries, chiffon crumble

•. blush berry pavlovas crispy meringue nests filled with whipped cream, raspberries, strawberries, and rose sugar

•. sea salt brownie bites fudgey chocolate brownie squares topped with flaky sea salt + gold dust / whipped cream + vanilla bean gelato

Sheep’s milk ricotta crostata buttery shortcrust tart filled with sheep’s milk ricotta, lemon zest, and honey, topped with fresh mint

Supplì alla romana crispy risotto and tomato croquettes filled with melted mozzarella

Seasonal green salad fresh seasonal greens tossed in a shallot-honey vinaigrette

Scallop crudo thinly sliced raw scallops with pickled mustard seeds, lemon, olive oil, and fennel confit

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

Radicchio & greens salad radicchio and seasonal greens with gorgonzola, sliced pears, raisins, toasted almonds, and white wine vinaigrette

Fresh market east coast oysters served on the half shell with mignonette, cocktail sauce, and freshly grated horseradish

Vitello tonnato thinly sliced seared veal loin served chilled with a creamy tuna-caper emulsion and seasonal greens

Zucchini fritters crispy zucchini fritters served with greek yogurt and herbs

Caprese fresh mozzarella, heirloom tomatoes, basil, finished with traditional aged balsamic

Burrata confit tomatoes, charred sourdough, shaved asparagus, finished with a parmesan vinaigrette

Saltimbocca thin slices of chicken or pork tenderloin topped with prosciutto and sage, pan-cooked in butter and white wine

Bucatini all’amatriciana thick hollow pasta in a tomato sauce spiced with chili flakes, guanciale, red onions, and parsley

Pappardelle alla bolognese wide ribbon pasta tossed in a slow-cooked ragù of beef and italian sausage

Spaghetti alla carbonara spaghetti tossed in a velvety emulsion of egg yolks and butter, finished with crispy guanciale

Bavette cacio e pepe bavette pasta with olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese. simple and bold

Linguine alle vongole linguine with clams, gently sautéed with garlic, chili, white wine, and parsley. classic and coastal

Linguine aglio, olio e pecorino linguine tossed with garlic-infused olive oil and finished with grated pecorino. simple, bold, and timeless

Pappardelle with italian sausage and broccolini wide ribbons of pasta tossed with sautéed broccolini, crumbled italian sausage, red chili flakes, onions, and shaved parmesan

Tagliatelle ai funghi fresh tagliatelle with sautéed seasonal wild mushrooms, onions, cream, sage, and parmesan

Tagliatelle all’astice fresh tagliatelle with lobster, tomato paste, chili flakes, a touch of cream, and chervil

Wild mushroom risotto creamy arborio rice with seasonal wild mushrooms, fresh herbs, and a touch of parmesan

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

Spaghetti alla puttanesca southern italian classic with olives, anchovies, capers, garlic, chili, and chunky tomato sauce. briny, bold, and unmistakably vibrant

Pappardelle al cinghiale hand-cut pappardelle tossed in a rich, slow-braised wild boar ragù with chianti, rosemary, juniper, and tomato. a hearty tuscan staple, deep with forest flavors and rustic soul

Seafood risotto arborio rice simmered with shrimp, clams, mussels, and calamari in a rich seafood broth, finished with fresh herbs

Risotto alla milanese classic saffron-infused risotto cooked with parmesan cheese and butter for a luxurious, golden finish

Barolo risotto risotto cooked slowly with barolo wine, braised beef or sausage, and finished with parmesan for a deep, rich flavor

Porchetta crispy, herb-rubbed pork belly, slow-roasted and rolled, served with pan jus, your choice of mashed or twice-roasted smashed potatoes, and seasonal vegetables sautéed in garlic and olive oil

Roasted branzino mediterranean sea bass, roasted with herbs and charred lemon, served with your choice of mashed or smashed potatoes, and sautéed seasonal greens with olive oil and garlic

Pollo alla’diavola spicy marinated whole roasted chicken, served with tuscan-style roasted potatoes or mashed potatoes, and sautéed seasonal greens with garlic and olive oil

Arista di maiale tuscan-style roasted pork shoulder, seasoned with garlic and herbs, served with twice-roasted smashed potatoes or mashed potatoes, seasonal vegetables, and pan jus

Pork chop alla’scapariello pan-roasted pork chop with italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes

Pan-seared wild atlantic salmon served over wilted seasonal greens with your choice of mashed, roasted, or crispy potatoes

Grilled lamb chops with creamy polenta, braised escarole, and a mint-pistachio gremolata

Bistecca alla fiorentina thick-cut tuscan-style steak, grilled to temperature, served with rosemary roasted potatoes and herb compound butter

Filet mignon center-cut tenderloin steak, cooked to temperature, served with potatoes any style, sautéed greens, and herb compound butter

Melanzane alla parmigiana breaded eggplant layered with marinara, mozzarella, and parmesan, baked until golden. served with crispy garlic-rosemary potatoes

Vegetarian lasagna layers of fresh pasta, mozzarella, rich tomato ragu, creamy béchamel, and parmigiano-reggiano, baked to golden perfection

Polenta with mushrooms and gorgonzola creamy polenta topped with sautéed wild mushrooms and a drizzle of melted gorgonzola cheese

Assorted italian pastires

Pannacotta al limone

Dessert cheeses with almonds and honey

Tiramisu

Many other options available let’s chat!

Orange, radish, olive, and fennel salad

Cavatelli ai piselli e salsiccia (handmade cavatelli with peas and sausage)

Brasato con polenta (red wine braised beef stew with creamy polenta) cime di rapa saltate (sautéed broccoli rabe with peperoncini) roasted heirloom carrots

Raspberry tiramisù

Pork and shrimp shumai

Japanese grilled chicken meatballs (tsukune)

Soba salad with lemon–miso vinaigrette

Makombu-squash soup

Crispy duck with udon noodles, green beans with miso dressing, pickled cabbage

Dashi-braised chicken with root vegetables, green beans with miso dressing, pickled cabbage

Matcha gateau au chocolat