Chef Carlos Montoya

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 parent 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 SUMMER MENU

Raw

Local spicy fluke crudo, Ecuadorian “cocktail” sauce, red onion, cilantro, green plantain
Torched hamachi “tostada”, avocado crema, spicy ponzu, pickled fresnos
Tuna poke, truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro
Spicy salmon tartare, wasabi tobiko, salt & vinegar chips, garu crème fraiche
Local oysters, pickled cucumber mignonette, lemon
Scallop sashimi, tomato water, candied ginger & lemongrass foam, island cucumber

1st course

Little gem salad, roasted beets, sherry-mustard vinaigrette, goat cheese
Watermelon, feta, sliced plums, baby arugula, hazelnuts, raspberry vinaigrette
Baby kale Caesar, rye croutons, shaved Parmesan, lemon
Maple brook farms buratta, Morning Glory farm lettuce vegetables, cantaloupe, aged balsamic, lemon basil
Sweet pea soup, crispy, bacon, crème fraiche, lemon, minted peas
Chilled sweet corn soup, avocado and Jonah crab, basil

2nd course

Heritage carrots, quinoa, curry-ginger vinaigrette, shaved island baby radishes
Steam mussels, coconut curry cream sauce, cilantro, lime, cherry tomatoes
Seared day boat scallops, corn & spicy chorizo succotash
Grilled asparagus salad, radishes, toasted pine nuts, roasted garlic- tahini, lemon zest, mint

3rd course

Squid ink cavatelli, shrimp and chorizo, local arugula, Romesco sauce, toasted breadcrumbs
Artichoke agnolotti, barigoule butter sauce, herb salad, crispy artichoke chips, aged Parmesan
Corn and lobster mezzaluna’s, summer squash, sugar snap peas, tomato-lobster essence

4th course

Grilled black bass, salsa verde, braised rainbow Swiss chard, grilled zucchini, smoked fingerling potatoes
Miso glazed local cod, chimichurri, MVM shiitake congee, scallion
Pan seared Faroe Island Salmon, cauliflower pureé and caramelized florets, brown butter vinaigrette
Pan Roasted Long Island Duck, cherry-coco gastrique, corn bread panzanella
Pan Roasted Good Farm Chicken breast, carrot-ginger puree, potato gnocchi, “curry” granola, sugar snap peas, chicken jus
Peppercorn crusted beef filet, red wine sauce, crispy duck fat potato, asparagus

SAMPLE FALL MENU

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