Sample Menu

These samples are concepts for different meals I have done for clients either as their Personal Chef or instructor with my private cooking lessons. It is important to note, I create custom menus for each of my clients so please contact me so we can discuss what best suits your needs.

For my Thanksgiving 08 Menu Click Here

For my Private Chef Sample Menu Click Here

Shelter Island Inspired

Flash seared Peconic bay scallops over water cress with thinly sliced fennel, buffalo Parmesan cheese curls and lightly dressed with a lemon vinaigrette

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Pan Roasted Quail, with black truffle, soft polenta and sauteed arugula drizzled with apple wine burre blanc

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Dark Chocolate flour less cake with a gran marnier creme anglaise

 

 

Winter Vegetarian menu

Sang Lee red baby kale salad with toasted pumpkin seeds, dried cranberries and a roasted butternut squash vinaigrette

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Roasted Cauliflower bisque with buttermilk blue cheese and topped with crisp shallots

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Stuffed acorn squash with wild rice, dried blueberries, pine nuts, chanterelle mushrooms, roasted

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baked apple crisp with freshly whipped Calvados cream

Fathers Day Menu

Grilled Bacon Wrapped Shrimp
Mango Honey Lime BBQ dipping sauce
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Lemon Sorbet
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Hickory & Rosemary
Smoked Australian Strip Steak
Smothered in a crimini, Shallot,
red wine reduction
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Rosemary Grilled Potatoes
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Grilled Tomatoes
With Blue Cheese and
Basil Scented Olive oil
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Sautéed spinach
With Shallots and Toasted Pine Nuts
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Peach & Berry Crisp
With Wattle seed Ice cream

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Miami Inspired

Spiny Lobster Salad Topped with
Baby peas shoots
on Crisp baked plantain Chips
drizzled with cilantro lime oil
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Key Lime Granita
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Fresh cracked delicate stone crab legs
over a creamy Risotto with
Pine nuts and morel mushrooms
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Fennel watercress salad with pomegranate seeds
Dressed in simple lemon juice & olive oil
finished with a shaving of Parmigiano-Reggiano cheese
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Cedar grilled line caught Grouper,
grilled heirloom tomatoes,  
mashed Maytag blue potatoes
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Mango & Papaya mascarpone cheese puff
pastry Mini Tarts with a honey lime drizzle & creamy Coconut Sorbet

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Fall in the Hamptons

Satur Farms mixed green salad with roasted pecans,
Mecox Bay Dairy Shawondasee Cheese and
crisp Milk pail apples
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Pici with chanterelle mushrooms, butternut squash
and sage  finished with a touch of
RonnyBrook heavy cream
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Long island Lobster, clams, stripe bass, and
sweet fall Corn, poached in wine,
Late September tomatoes, and Lemon Thyme.
and served with sourdough croutons
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Roasted Iacono Chicken Breast over
Roasted Golden Beets, with
garlic roasted cauliflower
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Pear Poached in Duck Walk Boysenberry wine
finished with a light caramel sauce

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 Photography by Greg Clark Photography

 

 

 

 

 

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