Private Chef in Yarmouth Port

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus

Caprese bites-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt

Bruléed brie (brie with torched brown sugar) with strawberries, crushed pistachios, and berry balsamic

Drunken mussels-- fresh mussels in garlic, shallots, bottle of crisp white wine, red pepper, and parsley served with crusty grilled bread

Citrus marinated scallop risotto-- off the dock scallops marinated in citrus, garlic, and olive oil and seared over brown butter risotto

Limoncello shrimp-- shrimp marinated in garlic, thyme, and limoncello with buttery orzo, baby greens, and blistered cherry tomatoes

Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach

Roasted cider chicken-- crispy skinned chicken thighs roasted with local apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and snow peas

Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt

Caramelized onion flatbread-- crisp flatbread with ricotta, buttery caramelized onions, micro-arugula, balsamic, pancetta, and sea salt

Chocolate mouse-- dark chocolate mousse, berries, mint

Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar

Nutella doughnuts-- soft baked chocolate nutella doughnuts dipped in ganache with flakey sea salt

Mini red velvet bundt cakes with cream cheese frosting and chocolate shavings

Charred broccoli & smoked apple soup – fire-roasted broccoli with heirloom apple, coconut cream, and crispy kale chips

Maple-roasted delicata squash – served with sunflower tahini, fermented cranberries, and fresh herbs

Crispy salt cod fritters – lightly fried with lemon ash aioli and micro parsley

Smoked carrot tartare – shaved smoked carrots with mustard seed caviar, pickled onions, and seaweed crisps

Winter root vegetable ceviche – citrus-marinated beets, parsnips, carrots, pickled cranberries, and microgreens

Cider-poached pear salad – bitter greens, poached pear, spiced walnuts, and a maple-sherry vinaigrette

Roasted beet carpaccio – thin-sliced beets, horseradish coconut cream, hazelnuts, and fresh dill

Chicory & apple slaw – shaved chicory, tart apple, fermented shallots, and smoked almond crumble

Crispy pollock with ember-roasted squash purée – pan-seared pollock, squash purée, cider reduction, and sautéed greens

Miso-glazed root vegetables – roasted carrots, turnips, and parsnips with coconut-lime yogurt and chili oil. (vegan)

Braised chicken thighs with cranberry jus – herb-braised local chicken, sweet potato mash, and wilted greens

Roasted mushroom & farro risotto – miso-braised mushrooms, coconut cream, toasted almonds, and herb oil. (vegan option)

Maple-cider panna cotta – coconut panna cotta with apple cider reduction, oat crumble, and wild sumac dust

Spiced sweet potato mousse – light mousse with ginger crumble, toasted pecans, and a hint of smoked salt

Cranberry sorbet – tart cranberry sorbet with candied citrus peel and fennel pollen

Flourless chocolate torte – dark chocolate with sea salt flakes, olive oil drizzle, and crushed hazelnuts. (gluten-free)

Crudo di ricciola – yellowtail with amalfi lemon vinaigrette, microgreens, osetra caviar, and a drizzle of cold-pressed ligurian olive oil

Capesante alla griglia – diver scallops, cauliflower purée, crispy guanciale, lemon air, and saffron pearls

Insalata di polpo – sous-vide octopus, fennel pollen, blood orange gel, and citrus-coconut dressing with edible flower garnish

Burrata e pomodorini – creamy burrata served with heirloom cherry tomatoes, basil oil, aged balsamic reduction, toasted pine nuts, and white truffle drizzle

Risotto al nero di seppia – squid ink risotto with butter-poached lobster, meyer lemon zest, and a dusting of lemon zest

Risotto ai frutti di mare – saffron-infused risotto with bluefin tuna tartare, mussels, and calabrian chili oil

Lobster agnolotti – stuffed with lobster, ricotta, served in a bisque with chives foam

Branzino al forno – whole-roasted branzino fillet, sicilian caper-lemon emulsion, fennel salad, and crispy artichoke hearts with gold leaf accents

Tonno scottato al sesamo – sesame-crusted ahi tuna, yuzu-tamari glaze, avocado mousse, black garlic aioli, and micro shiso

Gamberi alla griglia – giant tiger prawns with saffron beurre blanc, roasted heirloom tomatoes, black truffle emulsion, and charred lemon

Filetto di manzo – prime beef tenderloin, barolo wine reduction, celery root purée, bone marrow butter, and shaved black truffle

Panna cotta al cocco – coconut panna cotta with passionfruit glaze, candied pistachios, citrus zest, and citrus granita.|

Gelato di pistacchio senza glutine – house-made pistachio gelato with dark chocolate shards, amarena cherries, toasted almonds, and a touch of sea salt

Torta caprese al limone – flourless almond-lemon cake with lemon curd, raspberry espuma, meringue crisps, and saffron threads

Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil

Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam

Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing

Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest

Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto

Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables

Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad

Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes

Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes

Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus

Garden vegetable gazpacho shooters-- heirloom tomatoes, garden cucumbers, peppers, olive oil, sea salt, splash of balsamic

Berry mint bites-- blackberries, blueberries, mint, sea salt, honey, rice wine vinegar

Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes

Roasted cider chicken-- crispy skinned chicken thighs roasted with apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and snow peas

Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes

Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt

Bruschetta chicken-- herbed chicken breasts topped with diced tomatoes, basil, garlic, and balsamic over baby spinach

Charred vegetable quinoa grilled sweet corn and cherry tomatoes, red onion, fluffy quinoa and brown rice, fresh parsley, warm garlic lime tequila vinaigrette, cotija cheese

Caramelized onion flatbreads-- crisp flatbread with dairy free boursin, buttery caramelized onions with chardonnay, micro-arugula, balsamic, and sea salt

Chocolate mouse with berries and mint

Raspberry limoncello cake-- fluffy cake with swirls of raspberry limoncello jam, berries, and sweet cream

Chocolate cannoli torte-- dark chocolate torte topped with cannoli filling and chocolate chips

Strawberry shortcake - brown sugar cake with sweet strawberries and whipped cream

• 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

• 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

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, hummus

Mediterranean salad-- fresh tomatoes, english cucumbers, bell peppers, red onions, parsley, lemon, and olive oil

Bruléed brie (brie with torched brown sugar) with strawberries, crushed pistachios, and berry balsamic

Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach

Grilled lemon feta chicken-- chicken breasts marinated in garlic, oregano, basil and lemon topped with diced cucumbers, peppers, tomatoes, and feta with wild rice

Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes

Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt

Artichoke & sundried tomato pasta-- cavatappi tossed with lemon butter, micro greens, capers, garlic confit, sundried tomatoes and artichokes

Firecracker shrimp tacos-- garlic shrimp tossed in sweet and spicy peach pineapple glaze in a torched tortilla with baby wasabi greens, lime, and radishes

Caramelized onion flatbread-- crisp flatbread with ricotta, buttery caramelized onions, micro-arugula, balsamic, and sea salt

Savory pumpkin flatbread-- crisp flatbread, pumpkin with sea salt, garlic, and shallot, crumbled goat cheese, drizzled hot honey

Chocolate mouse with berries and mint

Chocolate madeline's-- soft baked dutch cocoa small cake dipped in chocolate and sea salt

Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips

Strawberry shortcake - brown sugar cake with sweet strawberries and whipped cream

Grazing board-- assorted cheeses and cured meats, wine jams, honey, berries, dried fruits, roasted nuts

Caprese bites-- cherry tomatoes, fresh basil, mini mozzarella, olive oil, sea salt

Bruléed brie (brie with torched brown sugar) with strawberries, crushed pistachios, and berry balsamic

Bruschetta chicken-- seared herbed chicken breasts topped with garlic, diced tomatoes, basil, and balsamic glaze over baby spinach

Apple bourbon pork loin-- whole roasted pork tenderloan rubbed with brown sugar, bourbon and apple syrup with tricolor potatoes and string beans

Roasted cider chicken-- crispy skinned chicken thighs roasted with apple cider, lemon thyme, onions, and garlic served with duck fat potatoes and torched peppers

Citrus marinated scallop and shrimp couscous-- off the dock scallops and grilled shrimp marinated in citrus, garlic, and olive oil and seared in brown butter over top lemon caper pearl couscous

Caramelized onion flatbreads-- ricotta, buttery caramelized onions with chardonnay, crumbled bacon, micro-arugula, balsamic glaze, and sea salt

Burrata pesto pasta-- fresh basil pesto (pine nuts, lemon, basil, olive oil, parmesan) over farfalle with burrata, micro-greens, and sea salt

Limoncello shrimp-- grilled shrimp marinated in garlic, thyme, and limoncello over orzo with baby greens and blistered cherry tomatoes

Strawberry shortcake - brown sugar cake with sweet strawberries and whipped cream

Creme brulée cheesecake-- vanilla cream cheesecake topped with crackly burnt sugar

Chocolate cannoli torte -- crumbled chocolate torte topped with cannoli filling and chocolate chips

Chocolate mousse with berries and mint