Private Chef in Windham

Fire-roasted vegetable gazpacho a chilled soup of charred tomatoes, red peppers, and cucumbers, served in elegant shot glasses for easy buffet-style enjoyment, finished with basil oil and crispy chickpeas

Seasonal harvest salad a vibrant salad with baby greens, roasted delicata squash, pomegranate seeds, and toasted pepitas, tossed in a maple-cider vinaigrette and served with a side of freshly baked artisan bread

Herb-crusted cauliflower steak thick-cut cauliflower steaks seasoned with za’atar, served over a bed of coconut milk polenta and garnished with charred broccolini and red pepper coulis

Dark chocolate avocado mousse rich and silky mousse served in individual cups, topped with fresh berries and a sprinkle of sea salt, providing a luxurious yet dairy-free dessert option

1. antipasto plate • artisanal cheeses • charcuterie (cured meats) • marinated vegetables & olives • crostini

Ravioli (revised trio) • beef or pork ricotta with a light butter sauce • spinach & ricotta with fresh herbs • butternut squash with sage brown butter

Main course: halibut for all • seared halibut with cauliflower purée, sautéed greens, and citrus beurre blanc. 4. salad • mixed greens with fennel, radishes, goat cheese, pine nuts, and a citrus vinaigrette

Tuesday night (christmas eve): 1. short rib and sides • tender, slow-cooked short rib with herb-roasted potatoes and seasonal vegetables

Tiramisu • a classic, creamy tiramisu to end the meal on a sweet note

Lamb lollipop chops herb-marinated lamb chops seared to perfection, served with a rosemary balsamic reduction

Prosciutto caprese skewers skewers of fresh mozzarella, cherry tomatoes, basil, and prosciutto drizzled with aged balsamic glaze

Eggplant rollatini thinly sliced eggplant rolled around ricotta and parmesan cheese filling, baked in a tangy marinara sauce

Classic ravioli with tomato sauce pillowy ravioli filled with ricotta and spinach, served with a rich, slow-simmered tomato sauce

Wild mushroom ravioli in truffle cream sauce handmade ravioli stuffed with wild mushrooms, served in a luxurious truffle cream sauce garnished with fresh chives and parmesan

Filet mignon with herb butter tender filet mignon grilled and topped with garlic-herb compound butter, paired with: • toasted baby potatoes with rosemary and sea salt. • green beans almondine sautéed with brown butter and almonds

Prime rib roast slow-roasted prime rib seasoned with garlic and herbs, creamy horseradish sauce. sides: mashed yukon gold potatoes with roasted garlic and butter. butternut squash purée spiced with nutmeg and cinnamon. roasted brussels sprouts

Seasonal fruit platter a selection of ripe winter fruits (pomegranate, citrus, grapes, and berries) beautifully arranged

Optional additions: • mini buche de noël (yule log cakes). • chocolate truffles dusted with cocoa

(fresh/local fish) ceviche, cilantro, avocado, red onion, jalapeño

Tuna tartare (asian/spicy)

Mezze platter: assorted olives, fruit, nuts, feta, homemade hummus, tzatziki served with warm pita and crostini

Baked camembert : sliced apples and crostini

Fish of choice crudo with lemon and salt

Roasted beets, feta and mint,

Mixed greens salad (local farm lettuces) shaved fennel, dill, radishes, cucumber etc

Hot seasonal soup ( butternut squash, roasted cauliflower, roasted carrot, potato leek) toppings to be discussed

Brined and roasted turkey

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

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

Baked sweet potatoes/gratin

Grilled/blistered vegetable: choose from: green beans, shishito peppers, eggplant, zucchini or other seasonal veggies

Cranberry sauce, gravy etc. to be discussed

Oven roasted za'atar cauliflower

Traditional stuffing or wild rice and leek stuffing (sage,thyme) and gravy

Mashed potatoes or crispy smashed potatoes with tarragon or potatoes dauphinois

Customizable for you don’t worry about pick 3 format

Almond orange cake ( gf)

Chocolate flourless cake, whipped vanilla cream

Homemade pumpkin pie (time dependant)

Blueberry, nut and cardamom crumble, vanilla creme

Caramelized apples, cognac, vanilla gelato

• provoleta: grilled provolone cheese, served with oregano and a drizzle of olive oil

• chorizo and morcilla: grilled argentine sausages, accompanied by chimichurri and dijon mustard

• roasted vegetable empanadas: empanadas filled with seasonal roasted vegetables and a hint of goat cheese

• arugula and parmesan salad: fresh arugula salad with shavings of parmesan, walnuts, and a lemon dressing

• provençal potatoes: roasted potatoes with garlic and parsley, a delicious blend of flavors

• farofa: toasted cassava flour with onions, garlic, and bacon, perfect for complementing the meat cuts

• cauliflower gratin: cauliflower baked with béchamel sauce and cheese, adding an elegant touch to the meal

• asado de tira: short ribs cooked slowly on the grill, marinated with herbs and spices

• bife de chorizo: a juicy sirloin steak, grilled to perfection and served with béarnaise sauce

• duck à l’orange: roasted duck breast glazed with an orange sauce and served with truffle mashed potatoes

• grilled vegetables: zucchini, bell peppers, and eggplant grilled and seasoned with olive oil and sea salt

• dulce de leche crème brûlée: a classic french dessert with an argentine twist, made with dulce de leche and topped with a caramelized crust

• lemon tart: a lemon tart with meringue, offering a refreshing option to end the meal

• lobster bisque with chive oil and microgreens. a light, creamy lobster bisque with a drizzle of vibrant chive oil and garnished with microgreens, served in small, elegant cups

• oysters rockefeller with a spinach foam fresh new england oysters topped with a spinach foam, lemon zest, and a hint of parmesan, served on a bed of coarse sea salt

• beet tartare with goat cheese snow diced roasted beets dressed in a light vinaigrette, topped with “snow” made from frozen goat cheese shavings, and served with a hint of horseradish cream

• apple and fennel salad with maple vinaigrette thinly sliced honeycrisp apples and shaved fennel, dressed in a light maple vinaigrette, topped with spiced pecans and microgreens

• warm brussels sprout and cranberry salad sautéed brussels sprout leaves with dried cranberries, toasted almonds, and a touch of crispy pancetta, finished with a light apple cider reduction

• arugula and pear salad with candied walnuts fresh arugula and sliced bosc pear with candied walnuts and a cranberry-mustard vinaigrette, sprinkled with crumbled blue cheese

• pan-seared cod with celery root puree and fennel salad fresh atlantic cod, seared and served atop a silky celery root puree with a shaved fennel and apple salad for a crisp contrast

• roast duck breast with cranberry gastrique and parsnip puree duck breast cooked to a perfect medium-rare, drizzled with a tart cranberry gastrique and served alongside a creamy parsnip puree and roasted baby carrots

• lobster risotto with lemon foam and pea tendrils creamy arborio rice with chunks of fresh lobster, topped with a delicate lemon foam and garnished with tender pea shoots

• maple panna cotta with cranberry compote smooth maple panna cotta served in small ramekins, topped with a bright cranberry compote and a sprig of fresh thyme

• deconstructed apple crisp with vanilla bean ice cream poached apple slices with a side of crisp oat crumble and a quenelle of vanilla bean ice cream, finished with a light caramel drizzle

• pumpkin soufflé with cinnamon crème anglaise light and airy pumpkin soufflé with a spiced crème anglaise poured tableside, garnished with a sprinkle of powdered sugar

• duck confit crostini with fig jam and microgreens slow-cooked duck confit served on gluten-free crostini with a sweet fig jam and garnished with fresh microgreens

• turkey and chicken liver pâté with cornichons a smooth pâté made from turkey and chicken livers, served with pickled cornichons and a light cranberry gastrique

• roasted pumpkin soup with duck fat croutons a velvety roasted pumpkin soup, finished with crispy duck fat croutons and a swirl of sage-infused cream

• sweet potato fondant with maple glaze sweet potatoes cooked until tender, with a crispy exterior and drizzled with a maple glaze, garnished with toasted pecans

• brussels sprouts with duck bacon and balsamic reduction roasted brussels sprouts with crispy duck bacon, finished with a balsamic reduction for a sweet-tangy touch

• wild rice pilaf with cranberries and almonds a light wild rice pilaf mixed with dried cranberries, toasted almonds, and fresh parsley, bringing a nutty and fruity contrast to the rich mains

• turkey breast roulade with chestnut and herb stuffing turkey breast rolled with a chestnut and herb stuffing, sliced into medallions and served with a light pan jus reduction

• crispy duck breast with pomegranate molasses duck breast, seared until crispy, served with a tangy pomegranate molasses glaze and accompanied by a parsnip puree

• chicken ballotine with spinach and truffle chicken thighs deboned and stuffed with spinach, mushrooms, and a hint of truffle, served with a delicate chicken jus

• mini pumpkin cheesecakes with gingersnap crust individual pumpkin cheesecakes with a gingersnap crust, topped with spiced whipped cream and candied ginger

• cranberry sorbet with champagne foam a refreshing cranberry sorbet topped with a light champagne foam, perfect for cleansing the palate after the rich main course

• chestnut mousse with dark chocolate shavings light and airy chestnut mousse, garnished with dark chocolate shavings and a drizzle of espresso reduction

Salmorejo de langostinos – a creamy tomato-based andalusian soup served cold with poached prawns, garlic, and olive oil drizzle

Terrina de foie gras con gelatina de oporto – foie gras terrine with a port wine gelatin, served with a light almond and fig salad

Tartar de atún con caviar de menta – tuna tartare with mint “caviar” spheres, offering a hint of what would later become the molecular cuisine approach

Ravioli de espinacas y ricotta – handcrafted spinach and ricotta ravioli with a beurre blanc sauce and a touch of nutmeg

Crema de mariscos con espuma de hinojo – seafood bisque with a fennel foam, blending traditional flavors with a hint of light, frothy texture

Risotto de setas silvestres – wild mushroom risotto, using seasonal foraged mushrooms with parmigiano-reggiano and a light truffle oil drizzle

Lomo de merluza con salsa de azafrán – fillet of hake in a delicate saffron sauce with a side of braised fennel and roasted new potatoes

Magret de pato con frutas de temporada – duck breast served with a reduction of seasonal fruits and port wine, plated with lightly seared asparagus and parsnip puree

Solomillo de ternera con espuma de patata – beef tenderloin with a creamy potato foam and a red wine demi-glace, showing the early experimentation with texture contrast

Mousse de chocolate con aceite de oliva y sal marina – a light chocolate mousse drizzled with extra virgin olive oil and a sprinkle of sea salt, hinting at the play between sweet and savory

Granizado de mandarina con hierbas frescas – tangerine granita with fresh herbs like mint and basil, offering a refreshing and palate-cleansing finale

Crema catalana con aire de canela – traditional catalan cream (similar to crème brûlée) with a modern twist, topped with a cinnamon “air” (early foam experimentation)