As a dedicated and hardworking 29-year-old personal chef, I bring years of experience and a passion for culinary excellence to every dish I create. With a commitment to honesty and integrity, I meticulously source ingredients from local and in-season options, purposefully selecting the freshest produce and highest quality meats to ensure an unforgettable dining experience for my clients. Each meal is crafted with immense care and attention to detail, reflecting not only my culinary expertise but also my unwavering dedication to providing guests with delicious taste and an unparalleled overall dining experience. With a focus on conscious sourcing and a genuine love for the art of cooking, I strive to exceed expectations and leave a lasting impression on every plate I have the pleasure of serving.

For me, cooking is...

A celebration. Cooking and eating have always been associated with celebration to me. Cooking & food & good times are synonymous

I learned to cook at...

Various scratch kitchens

A cooking secret...

Working with clients to cook and prepare a special meal for the given occasion being celebrated. My secret is to cook for each individual at the table

My menus

Le Menu

STARTER

All inclusive

Farmhouse Charcuterie Board: Featuring locally sourced cured meats, artisanal cheeses, pickled vegetables, and homemade preserves

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Personalized Starters Offered. Please Inquire

FIRST COURSE

All inclusive

Arugula and Pear Salad with Goat Cheese and Candied Walnuts: Peppery arugula tossed with sliced pears, crumbled goat cheese, candied walnuts, and a lemon-Dijon vinaigrette

Seared Scallops with Sweet Potato Purée and Bacon Jam: Pan-seared scallops served atop creamy sweet potato purée and topped with a savory-sweet bacon jam

Herb-Crusted Goat Cheese with Baby Greens and Champagne Vinaigrette: Creamy goat cheese coated in fresh herbs and breadcrumbs, baked until golden and served over mixed baby greens with a Champagne vinaigrette

Personalized First Courses Offered. Please Inquire

MAIN COURSE

All inclusive

Mushroom-Stuffed Pork Tenderloin with Marsala Sauce: Pork tenderloin stuffed with a mixture of sautéed mushrooms, garlic, and herbs, roasted until juicy and tender, and served with a Marsala wine sauce

Braised Lamb Shank with Red Wine Jus and Root Vegetable Purée: Succulent lamb shank slow-cooked until fall-apart tender, served with a rich red wine jus and silky root vegetable purée

Personalized Main Courses Offered. Please Inquire

Beef Short Rib Bourguignon with Mashed Potato and Glazed Carrots: Fork-tender beef short ribs braised in red wine with mushrooms, carrots, and onions, served with creamy mashed potato and glazed baby carrots

DESSERT

All inclusive

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Vanilla Chevre Cheese Cake

Personalized Dessert Courses Offered. Please Inquire

Il Menu

STARTER

Choose 1 dish

Charcuterie

Focaccia & Stracciatella

Prosciutto-Wrapped Figs with Goat Cheese and Honey

Personalized Starters Offered. Please Inquire

FIRST COURSE

Choose 1 dish

Grilled Asparagus Salad with Shaved Parmesan and Lemon Vinaigrette

Burrata and Heirloom Tomato Salad with Basil Pesto

Herb-Marinated Grilled Octopus with Lemon-Parsley Gremolata: Tender grilled octopus marinated in fragrant herbs, served with a vibrant lemon-parsley gremolata, accompanied by roasted fingerling potatoes and blistered cherry tomato

Personalized First Courses Offered. Please Inquire

MAIN COURSE

Choose 1 dish

Handmade Gnocchi with Wild Mushroom Ragout

Wild Mushroom Risotto with Truffle Oil and Parmesan Crisps: Creamy Arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy Parmesan crisps for added texture

Braised Short Ribs with Red Wine Demi-Glace and Horseradish Gremolata: Tender braised short ribs, slow-cooked until fork-tender and served with a velvety red wine demi-glace, topped with a zesty horseradish gremolata, and accompanied by creamy mashed pot

Personalized Main Courses Offered. Please Inquire

DESSERT

Choose 1 dish

Bourbon Vanilla Bean Tiramisu with Espresso Ganache: Layers of bourbon-spiked mascarpone cream and espresso-soaked ladyfingers, topped with a rich espresso ganache and cocoa powder

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Personalized Dessert Courses Offered. Please Inquire

Fish

STARTER

Choose 1 dish

Clam Chowder

Lobster bisque

Oysters

FIRST COURSE

Choose 1 dish

Mussels

Scallop Ceviche

Day Boat Seared Scallops with Sweet Corn Puree, Crispy Chorizo, and Roasted Red Pepper Coulis

MAIN COURSE

All inclusive

Pan-Seared Sea Bass with Lemon Caper Butter Sauce: Fresh sea bass fillets pan-seared until crispy, served with a tangy lemon caper butter sauce, and accompanied by sautéed baby spinach and roasted fingerling potatoes

Southern NH Fisherman's Paella: A delectable combination of local fish, such as haddock or cod, with mussels, clams, and shrimp, cooked with saffron-infused rice, bell peppers, peas, and a touch of spice

DESSERT

All inclusive

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Blueberry Crisp: A classic Maine dessert featuring local blueberries baked with a buttery oat crumble topping, served warm with a scoop of vanilla ice cream

Dark Chocolate Dacquoise

Le Menu

STARTER

All inclusive

Farmhouse Charcuterie Board: Featuring locally sourced cured meats, artisanal cheeses, pickled vegetables, and homemade preserves

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Personalized Starters Offered. Please Inquire

FIRST COURSE

All inclusive

Arugula and Pear Salad with Goat Cheese and Candied Walnuts: Peppery arugula tossed with sliced pears, crumbled goat cheese, candied walnuts, and a lemon-Dijon vinaigrette

Seared Scallops with Sweet Potato Purée and Bacon Jam: Pan-seared scallops served atop creamy sweet potato purée and topped with a savory-sweet bacon jam

Herb-Crusted Goat Cheese with Baby Greens and Champagne Vinaigrette: Creamy goat cheese coated in fresh herbs and breadcrumbs, baked until golden and served over mixed baby greens with a Champagne vinaigrette

Personalized First Courses Offered. Please Inquire

MAIN COURSE

All inclusive

Mushroom-Stuffed Pork Tenderloin with Marsala Sauce: Pork tenderloin stuffed with a mixture of sautéed mushrooms, garlic, and herbs, roasted until juicy and tender, and served with a Marsala wine sauce

Braised Lamb Shank with Red Wine Jus and Root Vegetable Purée: Succulent lamb shank slow-cooked until fall-apart tender, served with a rich red wine jus and silky root vegetable purée

Personalized Main Courses Offered. Please Inquire

Beef Short Rib Bourguignon with Mashed Potato and Glazed Carrots: Fork-tender beef short ribs braised in red wine with mushrooms, carrots, and onions, served with creamy mashed potato and glazed baby carrots

DESSERT

All inclusive

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Vanilla Chevre Cheese Cake

Personalized Dessert Courses Offered. Please Inquire

Il Menu

STARTER

Choose 1 dish

Charcuterie

Focaccia & Stracciatella

Prosciutto-Wrapped Figs with Goat Cheese and Honey

Personalized Starters Offered. Please Inquire

FIRST COURSE

Choose 1 dish

Grilled Asparagus Salad with Shaved Parmesan and Lemon Vinaigrette

Burrata and Heirloom Tomato Salad with Basil Pesto

Herb-Marinated Grilled Octopus with Lemon-Parsley Gremolata: Tender grilled octopus marinated in fragrant herbs, served with a vibrant lemon-parsley gremolata, accompanied by roasted fingerling potatoes and blistered cherry tomato

Personalized First Courses Offered. Please Inquire

MAIN COURSE

Choose 1 dish

Handmade Gnocchi with Wild Mushroom Ragout

Wild Mushroom Risotto with Truffle Oil and Parmesan Crisps: Creamy Arborio rice cooked with a medley of wild mushrooms, finished with a drizzle of truffle oil and garnished with crispy Parmesan crisps for added texture

Braised Short Ribs with Red Wine Demi-Glace and Horseradish Gremolata: Tender braised short ribs, slow-cooked until fork-tender and served with a velvety red wine demi-glace, topped with a zesty horseradish gremolata, and accompanied by creamy mashed pot

Personalized Main Courses Offered. Please Inquire

DESSERT

Choose 1 dish

Bourbon Vanilla Bean Tiramisu with Espresso Ganache: Layers of bourbon-spiked mascarpone cream and espresso-soaked ladyfingers, topped with a rich espresso ganache and cocoa powder

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Personalized Dessert Courses Offered. Please Inquire

Fish

STARTER

Choose 1 dish

Clam Chowder

Lobster bisque

Oysters

FIRST COURSE

Choose 1 dish

Mussels

Scallop Ceviche

Day Boat Seared Scallops with Sweet Corn Puree, Crispy Chorizo, and Roasted Red Pepper Coulis

MAIN COURSE

All inclusive

Pan-Seared Sea Bass with Lemon Caper Butter Sauce: Fresh sea bass fillets pan-seared until crispy, served with a tangy lemon caper butter sauce, and accompanied by sautéed baby spinach and roasted fingerling potatoes

Southern NH Fisherman's Paella: A delectable combination of local fish, such as haddock or cod, with mussels, clams, and shrimp, cooked with saffron-infused rice, bell peppers, peas, and a touch of spice

DESSERT

All inclusive

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Blueberry Crisp: A classic Maine dessert featuring local blueberries baked with a buttery oat crumble topping, served warm with a scoop of vanilla ice cream

Dark Chocolate Dacquoise

Le Menu

STARTER

All inclusive

Farmhouse Charcuterie Board: Featuring locally sourced cured meats, artisanal cheeses, pickled vegetables, and homemade preserves

Endive Salad with Roquefort and Candied Pecans: Crisp endive leaves topped with crumbled Roquefort cheese, candied pecans, and a drizzle of balsamic reduction

Smoked Salmon Rillettes with Pickled Shallots: Creamy smoked salmon spread mixed with crème fraîche and herbs, served with pickled shallots and crackers

Personalized Starters Offered. Please Inquire

FIRST COURSE

All inclusive

Arugula and Pear Salad with Goat Cheese and Candied Walnuts: Peppery arugula tossed with sliced pears, crumbled goat cheese, candied walnuts, and a lemon-Dijon vinaigrette

Seared Scallops with Sweet Potato Purée and Bacon Jam: Pan-seared scallops served atop creamy sweet potato purée and topped with a savory-sweet bacon jam

Herb-Crusted Goat Cheese with Baby Greens and Champagne Vinaigrette: Creamy goat cheese coated in fresh herbs and breadcrumbs, baked until golden and served over mixed baby greens with a Champagne vinaigrette

Personalized First Courses Offered. Please Inquire

MAIN COURSE

All inclusive

Mushroom-Stuffed Pork Tenderloin with Marsala Sauce: Pork tenderloin stuffed with a mixture of sautéed mushrooms, garlic, and herbs, roasted until juicy and tender, and served with a Marsala wine sauce

Braised Lamb Shank with Red Wine Jus and Root Vegetable Purée: Succulent lamb shank slow-cooked until fall-apart tender, served with a rich red wine jus and silky root vegetable purée

Personalized Main Courses Offered. Please Inquire

Beef Short Rib Bourguignon with Mashed Potato and Glazed Carrots: Fork-tender beef short ribs braised in red wine with mushrooms, carrots, and onions, served with creamy mashed potato and glazed baby carrots

DESSERT

All inclusive

Mille-feuille. one thousand sheets, layers, puff pastry with layers of vanilla diplomat cream with dots of caramel

Blackberry Sage Sorbet with Lemon Shortbread Cookies: Refreshing blackberry sage sorbet served with buttery lemon shortbread cookies for a light and summery dessert

Vanilla Chevre Cheese Cake

Personalized Dessert Courses Offered. Please Inquire

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Chef Anthony's reviews

5

•

12 services

Chef Anthony Licari was phenomenal. Both food and plating was fantastic. He was incredibly flexible, quickly customizing things for a picky toddler to ensure everybody was taken care of. Everything presented came with a thorough explanation of ingredients and inspiration. He was extremely personable and attentive and did not leave a single detail out of mind. Truly an amazing dinner! 10/10 recommend