

Chef Carlos Montoya




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
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Local spicy fluke crudo, Ecuadorian “cocktail” sauce, red onion, cilantro, green plantain
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Torched hamachi “tostada”, avocado crema, spicy ponzu, pickled fresnos
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Tuna poke, truffle-ponzu sauce, avocado, miso caramel, yucca chip, cilantro
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Spicy salmon tartare, wasabi tobiko, salt & vinegar chips, garu crème fraiche
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Local oysters, pickled cucumber mignonette, lemon
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Scallop sashimi, tomato water, candied ginger & lemongrass foam, island cucumber
1st course
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Little gem salad, roasted beets, sherry-mustard vinaigrette, goat cheese
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Watermelon, feta, sliced plums, baby arugula, hazelnuts, raspberry vinaigrette
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Baby kale Caesar, rye croutons, shaved Parmesan, lemon
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Maple brook farms buratta, Morning Glory farm lettuce vegetables, cantaloupe, aged balsamic, lemon basil
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Sweet pea soup, crispy, bacon, crème fraiche, lemon, minted peas
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Chilled sweet corn soup, avocado and Jonah crab, basil
2nd course
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Heritage carrots, quinoa, curry-ginger vinaigrette, shaved island baby radishes
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Steam mussels, coconut curry cream sauce, cilantro, lime, cherry tomatoes
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Seared day boat scallops, corn & spicy chorizo succotash
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Grilled asparagus salad, radishes, toasted pine nuts, roasted garlic- tahini, lemon zest, mint
3rd course
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Squid ink cavatelli, shrimp and chorizo, local arugula, Romesco sauce, toasted breadcrumbs
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Artichoke agnolotti, barigoule butter sauce, herb salad, crispy artichoke chips, aged Parmesan
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Corn and lobster mezzaluna’s, summer squash, sugar snap peas, tomato-lobster essence
4th course
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Grilled black bass, salsa verde, braised rainbow Swiss chard, grilled zucchini, smoked fingerling potatoes
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Miso glazed local cod, chimichurri, MVM shiitake congee, scallion
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Pan seared Faroe Island Salmon, cauliflower pureé and caramelized florets, brown butter vinaigrette
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Pan Roasted Long Island Duck, cherry-coco gastrique, corn bread panzanella
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Pan Roasted Good Farm Chicken breast, carrot-ginger puree, potato gnocchi, “curry” granola, sugar snap peas, chicken jus
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Peppercorn crusted beef filet, red wine sauce, crispy duck fat potato, asparagus
SAMPLE FALL MENU
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