

Chef Carlos Montoya




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
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Broiled local oysters, lobster-citrus sabayon, MV smoked sea salt, scallions (Also offer raw)
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Tuna poke, truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro
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Bibb salad, pancetta, port soaked cranberries, candied hazelnuts, sherry-shallot vinaigrette
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Endive, ricotta salata, shaved fennel, honey-truffle dressing, citrus, fines herbs
2nd Course
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Beet root gnocchi, goat cheese, pine nuts, pickled scallions
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Red wine braised beef short rib mezzaluna's, roasted mushrooms, baby arugula, Parmesan
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Herbed fettuccine, spicy lamb sausage, broccoli rabe pesto, slow roasted tomato jam, marjoram
3rd Course
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14 oz Ribeye, confit potato, creamed baby arugula and baby spinach, MVM shiitake
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Slow roasted, chermoula rubbed monkfish, bacon braised lentils, parsnip
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Pan seared halibut, ginger & lemongrass “chowder”, littleneck, potato and bacon agnolotti
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Local chicken, pan seared breast, confit leg, hen of the woods, brussel sprouts
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Soy-ginger kurobuta pork chop, fingerling potatoes, braised escarole, pan drippings
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Long Island duck breast, “dirty duck leg rice” stuffed cabbage, caramelized onion jus
4th Course
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Chocolate flourless cake, peanut butter mousse, chocolate semi-credo, raspberry sorbet
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Chocolate hazelnut mousse, candied hazelnut and oat crumble
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Basque burnt cheesecake
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Warm ginger bread, vanilla yogurt, caramelized pear, date syrup