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Archive for the ‘Private Chef 2012’ Category

Fusilli guanciale i tot soi

East end Florentine Sample menu

 

Appetizers

Steamed local mussels and clams – with garlic, herbs, and chardonnay

Seared beef tenderloin – on bruschetta with mushrooms

Lobster sliders – open faced lobster salad sandwiches

Focaccia – with caramelized onions and local potato

 

Small Plates

Linguine with fresh local peas and mint

Fusilli with housemade guanciale and local greens

Caesar Salad

Dinner

Slow roasted tenderloin of beef – cooked rare and sliced to order

Roasted garlic and shallots

Scalloped new potatoes

Grilled local asparagus

Grilled medallions of Montauk Yellowfin tuna

Tomato/avocado salad with arugula oil and lemon

 

Strawberry rhubarb pie

Dessert

Strawberry Rhubarb Pie with lemon sorbet

Red velvet chocolate cupcakes

 

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Local flavors sample menu

Hors’d’ouvres

Fava beans bruschetta with pecorino romano

Lake Montauk clams casino

Grilled chicken satays with olive tapenade

Cauliflower and garden pea samosas with basil chutney

Romaine salad with sliced radishes, garlic chips, and tomato vinaigrette

Entrée

East End fluke fillets with orange, carrots, and crisp capers

Romanesco, cauliflower, and parsnip hash

Wilted spring spinach

 

Dessert

White peach pie and rye whiskey whipped cream

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Cinco de Mayo

From left, fish cakes with jalapeno tartar sauce, bottom, sweet potato croquetas with cilantro chutney, and top, ham and manchego croquetas with corn veloute

Cinco de Mayo 2012

First Course

An assortment of appetizers including –

Chips with pico de gallo and guacamole

Seared scallop with sliced avocado and lime aioli on crisp corn tortilla

Fish Cakes with jalapeno tartar sauce

Ham and manchego croquetas with corn veloute

Sweet potato croquetas with cilantro puree

Grilled shrimp with black beans and corn on crisp flour tortilla

Fluke Crudo with olive oil, coarse salt and fresh lime juice

Second Course

Caesar salad with thinly sliced grilled chicken breast

Third Course

Chicken tinga tacos with red onion, cilantro, and sour cream

Ropa vieja with olive and pimento in lettuce wrap

Small tostadas with pinto beans and broccoli and cauliflower ala plancha

Three cheese enchiladas with onion sauce and ancho chiles

Dessert

Small dulce de leche flans with toasted almonds

Flourless Mexican chocolate lava cakes
Cut tropical fruits with molten Mexican chocolate

 

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