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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 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 cucumbe​r

     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