Private chef in the Hamptons

Yasaizuke yonshu - ft. lotus root, red cabbage, napa cabbage, red radish

Bosenkaiki salmon run - ft. king salmon tartare, salmon skin chicharron & ikura tartalette

Ice & smoke ft. toro & madai

Yukidoke magurozuke - ft. marinated akamai, cauliflower foam, red pear & nut megs

Kani a la mode - ft. kegani, zuwaigani, tarabagani

Kinki x mashumaro

Hotate x uni

Ginmutsu x yoggurt

Toro x truffle

Ise ebi x foie

Wagyu hand roll

Uni-corn - ft. hokkaido uni & corn potage

Ginmutsu nikomi - ft. seabass lentil & dash

Upashi & kina - snow & sprout

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

Sepia in umido tender cuttlefish braised in tomato, garlic, white wine, and olive oil, served with bread

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

Melanzane alla barchetta roasted eggplant boats stuffed with tuna, breadcrumbs, calabrian chili, and olive oil, served warm

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

Pampanella slow-roasted pork belly marinated with garlic, chili, paprika, and herbs, served with soft polenta

Assorted italian pastires

Pannacotta al limone

Dessert cheeses with almonds and honey

Tiramisu

Many other options available let’s chat!

Coconut shrimp with sweet chili sauce

Chicken sate with peanut sauce

Bruscetta (cherry tomato, basil pesto and parmesan)

Chicken and cheese quesadillas with mango salsa

Spiced tuna lettuce rolls with sesame seed dressing

Bacon wrapped jalapenos stuffed with chicken and cheese

Crudite with home made dip

Beet and stilton vinaigrette on endive

Beef empanadas with lime sour cream

Steamed mussels sautéed in shallots, garlic and thyme broth

Linguini with white (or red) clam sauce, white wine, garlic and fresh herbs

Thai shrimp and watercress salad with cashews, red onions, mint, cilantro, basil on greens with asian dressing

Water melon salad with tomatoes, feta, basil and roast sesame seeds

Caprese salad fresh mozzarella, basil and local tomatoes drizzled with olive oil and balsamic reduction

Grilled portabella mushrooms on a bed a fennel and spinach with balsamic dressing topped with parmesan

Salmon nori rolls ( a small filet of salmon wrapped in soy sauce soaked nori, coated in panko and deep fried) served with peanut sauce

Cornish game hens roast with fresh herb and vegetable stuffing, creamed potatoes, spinach sauteed with garlic

Grilled lobster, shucked and returned to the shell, in melted butter served "palm" style (creamed spinach etc.)

Marinated grilled hanger steaks, grilled vegetables – zucchini, summer squash, eggplant, portabello mushrooms, onions and fennel, and corn on the cob

Asian lacquered salmon served with black and white rice and stir fried vegetables

Chilean sea bass encrusted with garlic and ginger in miso sesame sauce served with rice and stir fried vegetables

Five herb pesto crusted local stripped bass on a bed of provencal ragout (tomato,olives,leeks and capers)served with baby potatoes and asparagus

Beef wellington - filet mignon baked in puff pastry, served with roast or creamed potatoes and vegetable sides of your choice

Aromatic braised short ribs with napa cabbage and soba noodles

Baby back ribs with three side dishes of your choice

Chicken milanese served with a tomato ragu, asparagus and pasta of your choice

Chicken chasseur – white wine, fresh mushrooms and tomatoes, served with rice pilaf and corn souffle

Chicken picata –sautéed breast in a white wine sauce with lemon and capers, rice pilaf and baby bok choy

Filet of beef medallions with red wine reduction and horseradish, served with creamed potatoes, asparagus and green bean bundles

Red snapper veracruz served with fiesta corn pudding and roast corn

Grilled pineapple in tequila orange sauce with vanilla ice cream

Rustic fruit pies - peach, apple, cherry and blueberry served with whipped cream

Baby molten chocolate cakes with ice cream and raspberries

Key lime pie with whipped cream rustic fruit pies

Wonton napolean with mixed berries and pastry cream and caramel sauce

Bananas foster with coconut pineapple ice cream

Bread and butter pudding served with brandy caramel sauce and custard

Adult s'mores

Blueberry cobbler with whipped cream

Deep dish strawberry crumb pie with vanilla ice cream

Burrata with aged balsamic and bruschetta

Ricotta gnocci with cherry tomatoeswith sage

Bucatini all'amatriciana

Tiramisu

Burrata & roasted tomato bruschetta- creamy burrata cheese served over toasted artisan bread with roasted cherry tomatoes, basil oil, and a balsamic glaze

Handmade ricotta gnocchi with brown butter sage sauce- pillowy ricotta gnocchi sautéed in brown butter with fresh sage, parmesan, and cracked pepper

Veal francese tender-veal cutlets dipped in egg batter and sautéed in a lemon white wine butter sauce

Lobster & shrimp fra diavolo- spicy tomato seafood sauce with lobster, shrimp, and linguine

Wild mushroom risotto (vegetarian)-creamy arborio rice with porcini, cremini, and truffle essence

Chocolate tiramisu torte- rich chocolate sponge soaked in espresso with mascarpone cream, dusted in cocoa powder

Chicharrones de harina light and crispy mexican wheat crisps, seasoned with lime and chili

Salsa charred tomatoes, onions, garlic, cilantro, red onions, lime, and jalapeño

Pico de gallo fresh tomatoes, red onions, cilantro, and jalapeños

Chips house-made yellow corn tortilla chips

Salsa verde tomatillos, cilantro, jalapeños, avocado, and lime juice

Salsa de mango con chiles sweet mango, roasted corn, charred pepper salsa, and dried chiles

Guacamole hand-smashed avocado with pico de gallo, lime juice, jalapeño, pepitas, and radishes

Ceviche aguachile mexican shrimp ceviche with salsa verde, cucumber, onions, and lime

Ceviche pescado mahi mahi, serrano peppers, cilantro, cucumber, lime, avocado

Elote, mexican corn on the cob, street style, crema, cotija cheese, pimenton de la vera

Zarape de nachos corn tortillas layered with black beans, queso fresco, white cheddar, menonita cheese, pico de gallo, chipotle and serrano chiles

Queso fundido- molten chihuahua cheese with caramelized onions, flour tortillas

Pulpo ceviche tostada grilled marinated octopus with habanero and citrus, red onion, avocado and tomato, sopes

Tortas mexican style sandwich with refried beans, mayo, cheese, lettuce, tomato, onion, and jalapeño with any of the options above

Chili colorado, original chili, beef cubes, chilies, massa, served with crema and corn cake, award winning recipe

Tinga- chipotle marinated chicken, tacos, enchiladas, tostadas or tortas

Tacos al pastor-marinated pork, pinapple, onions, tacos, enchiladas, tostadas or tortas

Fish tacos-beer batered cod, tacos, enchiladas, tostadas or tortas

Suadero - braised pork with chorizo, tacos, enchiladas, tostadas or tortas

Carnitas - slow roasted pulled pork, tacos, enchiladas, tostadas or tortas

Hongos con maiz - sauteed mushroom and corn, tacos, enchiladas, tostadas or tortas

Chorizo con papas - mexican chorizo, roasted potatoes, tacos, enchiladas, tostadas, or tortas

Carne assada - marinated grilled skirt steak, tacos, enchiladas, tostadas, or tortas

Cochinita pibil - slow roasted pork refried beans, tacos, enchiladas, tostadas, or tortas

Molle poblano with chicken/pork/beef, pre colombian dish, rich creamy sauce made of nuts, dried fruits, dehydrated and smoked peppers

Chili aquiles, tortilla chips, salsa verde, shaved lettuce, oaxaca cheese, gratin

Arroz de leche

Pastel de elote- mexican corn cake

Churros with chocolate or dulce de leche

Many other options available let’s chat

Tuscan antipasto - olives, mushrooms, artichoke hearts, roast peppers, prosciutt

Charcuterie board - cheeses, meats, cut vegetables and breads and crackers

Greek and mid eastern - taramasalata, hummus, baba ganoush, dolmades, tsasiki, stuffed grape leaves, olives with fresh cut garden vegetables and pita bread

Linguini with white (or red) clam sauce, white wine, garlic and fresh herbs

A lobster boil - split lobster, clams, mussells, corn, baby new potatoes and garlic for flavor

Bread and butter pudding with salted caramel whiskey sauce

Bacon peach sald

Corn elotes or esquites

Chicken and steak kabobs over yellow rice

Eaton mess