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
-
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