Chef Joe Henderek
Personal Chef In Boston
Get to know me better
I am a personal chef serving Massachusetts, Rhode Island, Connecticut, New Hampshire, Vermont, and New York.
As long as I can remember I have wanted to be a chef, I just didn’t always know it. My earliest memory is of my Paternal Grandmother cooking in her kitchen. I vividly remember not only the food we ate but the happiness I felt when we ate. It was these formative years that I learned what later became my overall philosophy for food. “Food Unites” You may not remember every detail of the most important meals of your life, But you remember with exacting detail the people you were with. I grew up with not only a passion for food, but the stories it tells. I didn’t always know I was going to be a chef, But I knew food was an important part of my life.
I would best describe my culinary point of view as innovative yet simple. I enjoy exploring modern variations of Mediterranean and Eastern European cuisine with a focus on on my Classical French training. I prefer to work with the freshest seasonal ingredients whenever possible. Utilizing fresh herbs, highlighting artisanal components and local seafood. I take personal pride in my ability to pull inspiration from a variety of sources to create dishes that are uniquely my own.
I am a member of the United States Personal Chef's Association as well as Servsafe and Allergen Awareness certified.

More about me
For me, cooking is...
A way to bring people together. There is one common factor in everyone's life, We all need to eat.
I learned to cook at...
The Institute of Culinary Education formerly The French Culinary Institute
A cooking secret...
Preparation, Attention to detail, and a desire to bring people together.
My menus
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Lobster Bisque - Fresh lobster and fennel salad, fennel fronds
French Onion Soup - Gruyere, brioche, micro chives
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Ricotta Gnocchi - Parmesan cream, white truffle
Salmon Tartare - Horseradish, crème fraiche, lemon, served on crostini
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - Pickled asparagus salad, remoulade
Broiled scallops - White miso butter, almonds, chili crisp
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck- Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
Filet of Beef - Roquefort crusted, served with potato puree, and marinated haricot vert
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter
Whole roasted lobster - Maitre d butter, Corn pudding, asparagus
Surf and Turf - Cold water lobster tail, filet of beef, potato puree, haricot vert
Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Colorado Spring Lamb - Soft polenta, roasted onion marmalade (seasonal)
All dark chocolate mousse cake - chocolate highlights
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
TBD - seasonal selections available
View full menu
Passed Hors D'oeuvres - served cold
Caviar blini - Creme fraiche, pickled beet, micro chives, buckwheat blini
Tuna tartare - Bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker
Salmon tartare - Horseradish, creme fraiche, lemon, served on crostini
Scallop crudo - Mezcal, lime, and fresh chili
Crab salad - citrus marinated lump crab, fresh herbs, served on crostini
Beef tartare - Shallot, mustard, capers, garlic aioli, served on a truffled potato crisp
Roasted Beets - Marinated in walnut vinaigrette and served with whipped feta
Yellow Tomato Gazpacho - Red onion, lime, cumin, Queso Fresco, cilantro, scallion
Purple Carrot Soup - Coconut milk, fresh chili, thai basil
Passed Hors D'oeuvres - served warm
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Grogures - French choux pastry with potato and cheese
Tandoori cauliflower - Vadouvan marinated, served with herbed yogurt and crushed cashews
Spanakopita - Phyllo pastry with spinach and feta cheese
Grilled sweet potato - Chili dusted, served with maple cream and candied Ginger
Beef tataki - Seared rare, served with spicy aioli and confetti peppers
Seared scallop - Warm pork belly vinaigrette
Grilled shrimp - Scallion salsa verde
Maryland-style crab cake - spicy remoulade
Duck confit toastie - pickled onion jam, gruyere
Lobster bisque - Fresh lobster and fennel salad, fennel fronds
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Stationary Display items
Local charcuterie selection - Various cured and or preserved meats, pate, and rillettes ***
Local cheese selections - Various cow, goat, and sheep milk cheeses. Sourced in New England ***
*** Served with seasonal accompaniments
Assorted dips and spreads - Seasonal display, includes chips and crackers paired to the display
Vegetable crudites - Locally sourced seasonal vegetables served with buttermilk dill dressing
Oysters on the half shell - Shucked ala minute and served with traditional accompaniments
Shrimp cocktail - Served with fresh citrus and horseradish cocktail sauce
Tailgate / Barbecue Favorites
Deviled Eggs - Seasonal rendition of an American classic
Crab and corn fritters - served with jalapeno crema
Pork belly burnt ends - Maple and soy glaze
Lobster roll - Served warm with drawn butter or classically with mayonnaise and celery
Beef Slider - Bib lettuce, tomato, cheddar, burger sauce
Meatball Slider - marinara, fresh mozzarella, basil pesto
Pulled Pork Slider - Carolina gold sauce, coleslaw
View full menu
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French Onion Soup - Gruyere, brioche, micro chives (seasonal)
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Maryland style crab cake - Pickled asparagus salad, remoulade
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
TBD - Seasonal selection
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French Onion Soup - Gruyere, brioche, micro chives
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Lobster Bisque - Fresh lobster and fennel salad, fennel fronds
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - Pickled asparagus salad, remoulade
Broiled scallops - White miso butter, almonds, chili crisp
Ricotta Gnocchi - Parmesan cream, white truffle
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
Filet of Beef - Roquefort crusted, served with potato puree, and marinated haricot vert
Surf and Turf - Cold water lobster tail, filet of beef, potato puree, haricot vert
Whole roasted lobster - Maitre d butter, Corn pudding, asparagus
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter
Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique
Colorado Spring Lamb - Soft polenta, roasted onion marmalade (seasonal)
All dark chocolate mousse cake - chocolate highlights
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
TBD - seasonal selections available
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French Onion Soup - Gruyere, brioche, micro chives
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Heirloom tomato soup -parmesan crisp
Lobster Bisque - Fresh lobster and fennel salad, fennel fronds
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Salmon tartare - Horseradish, creme fraiche, lemon, served on crostini
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - Pickled asparagus salad, remoulade
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Ricotta Gnocchi - Parmesan cream, white truffle
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Ricotta Gnocchi - Heirloom tomatoes, fava beans, sweet corn broth
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck- Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
Filet of Beef - Roquefort crusted, served with potato puree, and marinated haricot vert
All dark chocolate mousse cake - chocolate highlights
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
TBD - seasonal selections available
View full menu
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French Onion Soup - Gruyere, brioche, micro chives (seasonal)
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini
Maryland style crab cake - Pickled asparagus salad, remoulade
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - Tiramisu inspired
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
New York style Cheesecake - Chocolate highlights, fresh fruit
TBD - seasonal selections available
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
French Onion Soup - Gruyere, brioche, micro chives
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Roasted Seasonal Mushrooms - 60-minute egg, soft polenta, sherry vinaigrette
Ricotta Gnocchi - Parmesan cream, white truffle
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Maryland style crab cake - Pickled asparagus salad, remoulade
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter
Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck- Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
Filet of Beef - Roquefort crusted, served with potato puree, and marinated haricot vert
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
TBD - seasonal selections available
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Lobster Bisque - Fresh lobster and fennel salad, fennel fronds
French Onion Soup - Gruyere, brioche, micro chives
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Ricotta Gnocchi - Parmesan cream, white truffle
Salmon Tartare - Horseradish, crème fraiche, lemon, served on crostini
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - Pickled asparagus salad, remoulade
Broiled scallops - White miso butter, almonds, chili crisp
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck- Warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
Filet of Beef - Roquefort crusted, served with potato puree, and marinated haricot vert
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter
Whole roasted lobster - Maitre d butter, Corn pudding, asparagus
Surf and Turf - Cold water lobster tail, filet of beef, potato puree, haricot vert
Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Colorado Spring Lamb - Soft polenta, roasted onion marmalade (seasonal)
All dark chocolate mousse cake - chocolate highlights
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
TBD - seasonal selections available
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Passed Hors D'oeuvres - served cold
Caviar blini - Creme fraiche, pickled beet, micro chives, buckwheat blini
Tuna tartare - Bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker
Salmon tartare - Horseradish, creme fraiche, lemon, served on crostini
Scallop crudo - Mezcal, lime, and fresh chili
Crab salad - citrus marinated lump crab, fresh herbs, served on crostini
Beef tartare - Shallot, mustard, capers, garlic aioli, served on a truffled potato crisp
Roasted Beets - Marinated in walnut vinaigrette and served with whipped feta
Yellow Tomato Gazpacho - Red onion, lime, cumin, Queso Fresco, cilantro, scallion
Purple Carrot Soup - Coconut milk, fresh chili, thai basil
Passed Hors D'oeuvres - served warm
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Grogures - French choux pastry with potato and cheese
Tandoori cauliflower - Vadouvan marinated, served with herbed yogurt and crushed cashews
Spanakopita - Phyllo pastry with spinach and feta cheese
Grilled sweet potato - Chili dusted, served with maple cream and candied Ginger
Beef tataki - Seared rare, served with spicy aioli and confetti peppers
Seared scallop - Warm pork belly vinaigrette
Grilled shrimp - Scallion salsa verde
Maryland-style crab cake - spicy remoulade
Duck confit toastie - pickled onion jam, gruyere
Lobster bisque - Fresh lobster and fennel salad, fennel fronds
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Stationary Display items
Local charcuterie selection - Various cured and or preserved meats, pate, and rillettes ***
Local cheese selections - Various cow, goat, and sheep milk cheeses. Sourced in New England ***
*** Served with seasonal accompaniments
Assorted dips and spreads - Seasonal display, includes chips and crackers paired to the display
Vegetable crudites - Locally sourced seasonal vegetables served with buttermilk dill dressing
Oysters on the half shell - Shucked ala minute and served with traditional accompaniments
Shrimp cocktail - Served with fresh citrus and horseradish cocktail sauce
Tailgate / Barbecue Favorites
Deviled Eggs - Seasonal rendition of an American classic
Crab and corn fritters - served with jalapeno crema
Pork belly burnt ends - Maple and soy glaze
Lobster roll - Served warm with drawn butter or classically with mayonnaise and celery
Beef Slider - Bib lettuce, tomato, cheddar, burger sauce
Meatball Slider - marinara, fresh mozzarella, basil pesto
Pulled Pork Slider - Carolina gold sauce, coleslaw
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Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French Onion Soup - Gruyere, brioche, micro chives (seasonal)
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison Filet Tartare - Shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Maryland style crab cake - Pickled asparagus salad, remoulade
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted Black Cod - White miso, bok choy, sushi rice, furikake dashi
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
TBD - Seasonal selection
View full menu
Local Cheese and Charcuterie selection - Seasonal Accompaniments
Brussels Sprout and Kale Salad - Gala apple, parmesan, pumpernickel croutons, Caesar vinaigrette
Baby Arugula Salad - Toasted pecans, crumbled goat cheese, Brioche croutons, raspberry vinaigrette
Bitter green salad - Frisee, grapefruit, pine nuts, lardons
Romaine Salad – shaved radish, red onion, Green Goddess dressing
Roasted Delicata Squash - Pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved Beet Salad - Roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and Heirloom Tomatoes - Fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French Onion Soup - Gruyere, brioche, micro chives
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - Fresh dill, sour cream, crispy shallot
Lobster Bisque - Fresh lobster and fennel salad, fennel fronds
Vichyssoise - Yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - Served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut Squash Soup - Cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Wellfleet Oysters - Champagne and pink peppercorn mignonette
Bison filet tartare - Shallot, whole grain mustard, caper aioli, crostini
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Confit Pork Belly - Spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Bluefin Tuna Tartare - Sesame soy caramel, avocado mousse, togarashi wontons
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
Bluepoint mussels - Local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - Pickled asparagus salad, remoulade
Broiled scallops - White miso butter, almonds, chili crisp
Ricotta Gnocchi - Parmesan cream, white truffle
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted brussels sprouts - Sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - Za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - Herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - Fontina, fresh herbs, arborio rice – Spicy Tomatillo Sauce
Braised beet risotto - Crumbled goat cheese, crispy onion, malt vinegar
Ricotta Gnocchi - Roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade Linguini - Spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - Ground beef, pork, and veal. Braised with fresh herbs and San Marzano tomatoes
Fettuccine Funghi E Timo - Roasted Local mushrooms, thyme, cream, Grana Padando
Statler Chicken Breast - Heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of Chicken - Mushroom duxelle, broccoli rabe, cauliflower puree
24 hour braised short rib - Yukon potato puree, haricot vert, port demi glace
Filet of Beef - Roquefort crusted, served with potato puree, and marinated haricot vert
Surf and Turf - Cold water lobster tail, filet of beef, potato puree, haricot vert
Whole roasted lobster - Maitre d butter, Corn pudding, asparagus
Pan Seared Salmon - Farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - Panko crusted, potato puree, chanterelle mushrooms, bull's blood, Cabernet butter
Roasted Sea Bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Confit Leg of Duck - Warm fingerling potato salad, sautéed spinach, torched Orange Vinaigrette
Hudson Valley Duck Breast - Roasted root vegetables, maiche salad, luxardo gastrique
Colorado Spring Lamb - Soft polenta, roasted onion marmalade (seasonal)
All dark chocolate mousse cake - chocolate highlights
Crème Brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - Tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
TBD - seasonal selections available
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