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Chef Carlos Montoya

Parquet
Boston Martha Vineyard Private Chef Thym
Grilled Lobster Special Boston Martha Vineyards Private Chef in Martha Vineyard _ Catering _ Boston Massachusetts _ Private Chef _ seasonal vegetables

Private Dinner

Hosting an intimate dinner? Trying to impress a client or your father in law? Whether you are creating a special anniversary for your partner or just want to open that fancy bottle of wine, because every day is a celebration. Let me work with you to create a menu for your special event.

SAMPLE FALL MENU

Fall

1st Course

  • Broiled local oysters, lobster-citrus sabayon, MV smoked sea salt, scallions (Also offer raw)

  • Tuna poke, truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro

  • Bibb salad, pancetta, port soaked cranberries, candied hazelnuts, sherry-shallot vinaigrette

  • Endive, ricotta salata, shaved fennel, honey-truffle dressing, citrus, fines herbs


2nd Course

  • Beet root gnocchi, goat cheese, pine nuts, pickled scallions

  • Red wine braised beef short rib mezzaluna's, roasted mushrooms, baby arugula, Parmesan

  • Herbed fettuccine, spicy lamb sausage, broccoli rabe pesto, slow roasted tomato jam, marjoram

3rd Course

  • 14 oz Ribeye, confit potato, creamed baby arugula and baby spinach, MVM shiitake

  • Slow roasted, chermoula rubbed monkfish, bacon braised lentils, parsnip

  • Pan seared halibut, ginger & lemongrass “chowder”, littleneck, potato and bacon agnolotti

  • Local chicken, pan seared breast, confit leg, hen of the woods, brussel sprouts

  • Soy-ginger kurobuta pork chop, fingerling potatoes, braised escarole, pan drippings

  • Long Island duck breast, “dirty duck leg rice” stuffed cabbage, caramelized onion jus 

4th Course

  • Chocolate flourless cake, peanut butter mousse, chocolate semi-credo, raspberry sorbet

  • Chocolate hazelnut mousse, candied hazelnut and oat crumble

  • Basque burnt cheesecake

  • Warm ginger bread, vanilla yogurt, caramelized pear, date syrup