Private Chef & Catering Menu · Fall 2026

The Fall Menu

Built around what’s best right now: fish caught off the Northeast coast, produce from local farms, and preparations that let the ingredients speak.

Plan Your Dinner

Three-course family-style dinners for private events and catering in New York and New Jersey · Dishes marked * are line-caught from our own boat · Every menu is finalized with you

To Start

Snacks + Platters

Add to any dinner

Platters

Vegetable Crudité + Mezze

Seasonal vegetables, hummus, baba ghanoush, pita, olives

Cheese + Charcuterie Board

Chef's selection of cheeses and charcuterie, crackers

From the Raw Bar

Chilled Shrimp Cocktail + Shellfish

Lemon, cocktail sauce, remoulade

Caviar Service

Ossetra caviar, blini, traditional garnishes

Passed

Canapés

Choose a selection of 4 or 6, passed as guests arrive

From the Sea

Sea Trout Tartare

Caviar, chive, crème fraîche

Black Sea Bass Ceviche

Winter citrus, peppers, cilantro

Mini Crabcake

Remoulade, micro arugula

Seared Bay Scallop

Butternut squash, brown butter, yuzu

Baked Clams

Bacon, peppers, roasted garlic crumb

From the Land

Steak on Toast

Horseradish aioli, pickled shallot, crostini

Beef Tartare

Capers, dijon, crostini

Duck Confit

Brioche, fig jam, maple syrup

Lamb Meatballs

Whipped feta, mint, pomegranate

Chicken Satay

Maple + miso glaze, sesame, scallion

Vegetarian

Butternut Squash Soup Shooter

Pepitas, apple, farro

Maple Glazed Squash Crostini

Whipped goat cheese, pepitas

Glazed Brussels Sprout Skewer

Maple, apple, almond

Truffled Mushroom Grilled Cheese

Gouda, wild mushrooms, sourdough

Endive Cup

Blue cheese, roasted grapes, hazelnut

First Course

Raw + Seasonal

Select 1 raw fish + 1 seasonal salad

Raw Fish

Black Sea Bass Crudo *

Apple, celery root, preserved lemon

Tuna Tartare *

Avocado, ponzu

Hamachi

Asian pear, cucumber, yuzu

Diver Scallop Sashimi

Cara cara orange, pistachio, fennel

Seasonal Salads

Tri Color Salad

Apple, squash, pepitas, cider vinaigrette

Baby Beet Salad

Pistachio, arugula, goat cheese

Shaved Brussels Salad

Marcona almond, pickled shallot, lemon parmesan vinaigrette

 

Gem + Endive Salad

Roasted grapes, blue cheese, hazelnut

Caesar Salad

Parmesan, croutons, house-made Caesar dressing

Second Course

The Main Event

Select 1 pasta + 2 proteins

Pasta + Risotto

Cavatelli

Wild mushrooms, sherry, parmesan

Tagliatelle

Short rib, parmesan, red wine reduction

Orecchiette

Squash, kale, lamb

Gnocchi

Squash, pepitas, brown butter sage

Truffled Mushroom Risotto

Wild mushrooms, chive, parmesan

From the Sea

Striped Bass Bouillabaisse *

Mussels, fennel, fingerling potatoes

Black Sea Bass *

Sunchoke, white beans, maitake, Tuscan kale

Halibut

Cauliflower, almond, brown butter caper sauce

Blackfish

Celery root, bacon, fall corn succotash

Miso Black Cod

Bok choy, shiitake mushroom, forbidden rice

From the Land

Braised Short Ribs

Butternut squash, crispy Brussels sprouts, jus

NY Strip Steak

Duck fat potatoes, wild mushrooms, jus

Rack of Lamb

Charred leeks, truffled celery root purée, winter citrus

Roasted Duck Breast

Glazed carrots, pistachio, black cherry

Pork Chop

Chard, winter greens, grapes, farro, bacon lardon

Chicken Scarpiello

Pepperoncini, crispy potatoes, pork sausage

To Finish

Dessert

Select one

 

Chocolate Lava Cake

Vanilla ice cream

Apple Cobbler

Spiced streusel, vanilla ice cream

 

Cheesecake

Strawberry, graham crumb

Olive Oil Cake

Fig, pistachio, whipped Greek yogurt

Now Booking Fall

Build your menu with Ryan.

Share your date, guest count, and any dietary needs. Every menu is finalized together.

Plan Your Dinner