Chef Robert Ritchie
Private Chef In New YorkGet to know me better
Creative, and progressive professional chef, James Beard Ivy Award winner and graduate of the Culinary Institute of America in New York City.
Culinary Institute of America graduate, James Beard winner and professional Chef, with 20 years experience. Executive Chef for a G-7 Embassy and Consulate General in Manhattan, as well as many years experience in many types of cuisines and cultures from around the world. Proficient with all types of cuisine from basic French and continental to globally inspired street food and fine dining. Very friendly, helpful and hard working Chef willing to go to any lengths to make your event a special one. Vaccinated and boosted (bivariate booster 07/2023).
More about me
For me, cooking is...
What I enjoy most of all is learning new techniques and cuisines, and making a weekly trip to the Union Sq Farmers Market.
I learned to cook at...
The Culinary Institute of America, Hyde Park, NY The Rancho Bernardo Inn and Country Club (4 star/4 diamond) Ritz Carlton Hotel UAE
A cooking secret...
There are no secrets in a kitchen. Knowledge is for sharing and passing along!
My menus
Seasonal Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)
Warm Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette
Assorted fresh oysters - pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
Sous-vide French leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts
Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Chilled seafood platter with crab, lobster, prawns and oysters with shallot mignonette, horseradish sauce, roast baby beets, and house wheat crackers ($24.00 pp add on)
Baked east coast oysters Rockefeller with blue fin crabmeat, herbed hollandaise
Assorted hand rolled sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)
Black sesame crusted black fin tuna loin, sliced and served rare with ponzu dipping sauce and crispy wonton tortillas with guacamole
Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil
Lobster bisque soup with lobster claw meat, sherry, light touch of cream and a flavorful lobster stock
Baked Italian style stuffed clams casino stuffed with chopped clams, roasted peppers and shallots and bread crumbs
Fresh spaghetti with manilla clams, pancetta, hot chillies, parsley, vermouth
Union Square greens salad with baby gem lettuce, organic Bibb lettuce, heirloom tomatoes, barrel aged sherry vinegar, shaved Reggiano parmesan
Wild mushroom bisque with garlic chives, croutons, thyme and sherry
Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and crispy panko crusted baked goat cheese
Lobster Roll with Maine lobster salad, celery, top split brioche bun
Blackened 12 oz boneless Ribeye steak with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes
Colossal Florida Stone Crabs - mustard sauce - hash browns - steamed lemon asparagus
Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash
Steamed Maine lobster with drawn butter, stir-fried vegetables and potatoes
10 oz filet mignon - prawns, sauce bordelaise, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes
Atlantic Swordfish – pistachio crusted, pan roasted over polenta with lemon and arugula butter
Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread
12 hour braised beef short ribs - organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato
Mediterranean Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach
Maryland blue fin crab stuffed Norwegian salmon - roasted and served over Minnesota pecan wild rice, ginger butter sauce
Grilled jumbo prawns on a skewer with zucchini, squash and tomato, over yellow saffron rice with roasted green chilies
Alaskan crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)
Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche
6 - Layer dark chocolate cake with French vanilla ice cream and sliced strawberries
Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries
Apple and raisin crepes Suzette with whipped cream, cinnamon and caramel sauce
Strawberry shortcake layered with fresh sliced strawberries and whipped cream - raspberry coulis
Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint
Brown sugar flambéed warm bananas foster with caramel and vanilla ice cream
Triple chocolate sundae sandwich with a homemade tollhouse chocolate cookies, chocolate gelato and dark chocolate sauce
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Carpaccio - prime salmon crudo, rucola, parmigiano, capers, lemon oil
12 fresh shucked oysters on the half shell with chili shallot mignonette, lemon and house baked wheat crackers
Platter of assorted cheeses, prosciutto, salami, figs, grapes, olives, crostini
Crispy fried calamari and rock shrimp with roasted peppers and a Catalonian mayonnaise dipping sauce
Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Assorted hand rolled sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)
Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
Chilled poached lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette
Lobster bisque soup with lobster claw meat, sherry, light touch of cream and a flavorful lobster stock
Blackened seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette
Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Day Caught Atlantic Fluke - pan sauteed, white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots
Crab cake stuffed wild salmon - with lemon dill butter, wild rice and grilled asparagus
1.5 lb steamed Maine lobster with drawn butter with Asian stir-fried vegetables and potatoes
- SEASONAL VEGETABLES AND SIDES (Family Style)
6 oz filet mignon with baked shrimp, bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Canadian white prawns - baked in casserole with white wine, black garlic, chopped tomatoes, yellow saffron rice with chilies
Baked crab stuffed shrimp - grilled lemon asparagus - beluga lentil wild rice
Chicken scallopini with capers, garlic, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini
Alaskan crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price upcharge))
Seasonal Jumbo Stone Crabs - mustard sauce - hash browns - steamed spinach (Market Price Upcharge)
Mediterranean Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach
Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper
Cioppino alla Livornese - Diver scallops, tiger prawns, Atlantic cod, manila clams, PEI mussels, braised in tomato garlic chili broth - grilled house made Rustic Bread
Baked apple galette with whipped cream and caramel sauce
Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche
5 layer chocolate cake served warm with vanilla ice cream and berries
Assorted house made cookies and apricot rugalach platter with fresh picked raspberries, strawberries, blackberries and mint
Chocolate chip cookie with dark chocolate gelato and chocolate sauce
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Escargot baked in garlic butter with puffed pastry
10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts
Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives
Bistro Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
Cream of roasted asparagus and French leek bisque with fresh tarragon, chervil and brioche croutons
Lobster bisque soup with lobster claw meat, sherry, light touch of cream and a flavorful lobster stock
Baked eggplant Napoleon in ramekins layered with organic ricotta, crushed heirloom tomatoes, pecorino romano and mozzarella cheese
Selection of Oysters on half shell - Duxbury MA, Bluepoint, Wellfleet MA - mignonette, cocktail with horseradish, homemade wheat crackers
Black sesame crusted jumbo sea scallops, pan seared - stir-fried baby bok choy and enoki mushroom salad
Agnolotti half moon shaped pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs
Grilled Scottish salmon with french leek sauce, beluga lentils and roasted fingerlings
8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Bell and Evans roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
Chicken Milanese - pounded seasoned parmesan panko bread crumb veal cutlets with roasted corn, red peppers served with arugula salad and warm gazpacho vinaigrette
Bone-in Berkshire county center-cut loin pork chop marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables
- SEASONAL ROAST VEGETABLES AND SIDES (Family Style)
Baked lobster tail with filet of beef tenderloin, mustard sauce, crispy roasted brussels sprouts and fingerling potatoes
Shrimp scampi - sauteed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan
Lemon Sole - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus
Bone-in pounded, pan fried veal chop - parmesan, marinara, mozzarella d' bufalo, pecorino romano cheese - baked
12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed haricot verts (4 or more guests)
Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche
5 layer chocolate cake served warm with vanilla ice cream and berries
Baked apple galette with whipped cream and caramel sauce
Espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint
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Assorted fresh oysters - pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
Caviar Pie made with sturgeon caviar, chopped hard boiled egg, creme fraiche, chives, and house made Bellinis
Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)
Warm Maine lobster salad over roasted beets, haricot vertes, warm champagne tomato vinaigrette
Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
Chilled seafood plate with king crab, maine lobster, prawns and oysters with shallot mignonette, horseradish sauce, roast baby beets, and house gluten free crackers
Baked vegetable tarte in phyllo with heirloom tomatoes, goat cheese, french leeks, basil, tarragon and grilled eggplant
Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella d' bufala
Seared grade A duck liver foie gras over fresh hand made raviolini with roasted forest mushrooms and brown butter sauce
Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
Lobster Roll with Maine lobster salad, celery, top split brioche bun
Authentic prime beef Steak tartar with toasted brioche points
Burrata Caesar salad - red romaine, citrus anchovy parmesan dressing, and grilled bruschetta
Assorted Roman Goccettis - smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Classic fresh jumbo lump maryland crab cake with spicy dill sauce
Roasted forest mushroom bisque with trumpet, porcini and portobello mushrooms, fresh tarragon, sherry, cream and croutons
Bucatini pasta creamy carbonara, peas, guanciale, aged parmesan
AGNOLOTTI Half Moon shaped pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs
Cacio y’ Pepe - fresh fettuccini noodles with cream Parmesan and black pepper sauce
Fettuccini pomodoro - fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino Romano
Butternut squash ravioli – hand made butternut squash ravioli in a light lobster cream with chive
Lobster ravioli with lobster sauce, fresh steamed Maine lobster and caviar butter
10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes
Seasonal roasted vegetables and sides family style - (requested - $22.00)
Atlantic Black Cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce
Beef wellington - pastry wrapped filet mignon with a black truffle mushroom duxelle. served with a port wine reduction, roasted parsnips and baby heirloom carrots
Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread
Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots
Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus
Costoletta alla parmigiana - bone-in grass fed veal chop - parmesan, marinara, mozzarella d' bufalo, pecorino romano cheese - baked
Aged ribeye steak, pan roasted, charred chili lime butter, ginger heirloom carrots, truffled pomme frites potatoes
Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash
1.5 lb steamed Maine lobster with drawn butter with Asian stir-fried vegetables and potatoes
Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - roasted caulflower and asparagus
Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale
Black sea bass - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus
Apple and raisin crepes Suzette with whipped cream, cinnamon and caramel sauce
Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche
Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce
5 layer chocolate cake served warm with vanilla ice cream and berries
Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche
Brown sugar baked warm bananas foster with caramel and vanilla ice cream
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Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini
Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Caccchio y' Pepi - porcini mushrooms with fettuccini tossed in pecorino Romano and black pepper sauce
Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
Assorted fresh shucked chilled oysters on the half shell with shallot mignonette, lemon and house baked wheat crackers
Assorted hand rolled Mediterranean style sushi platter with selected items (smoked salmon / tuna / salmon / crab / uni)
Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Baked eggplant Napoleon in ramekins layered with organic ricotta, crushed heirloom tomatoes, pecorino romano and mozzarella cheese
Arabic sliced lamb flatbread with eggplant babaganoush, whipped feta, pine nut hummus and sun-dried tomatoes
Arancini di Riso - crispy mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
Antipasti plate with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
6 oz filet mignon served medium with roasted fingerling potatoes and sautéed asparagus
Bell and Evans roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
10 hour sous vide pork tenderloin marinated in red wine, sage, garlic and rosemary, sous vide and served over smashed pan-roasted potatoes with port wine reduction
Adobo rubbed grilled skirt steak with charred spring onion remoulade sauce roasted fingerling potatoes and French green beans
Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale, and eggplant
Shrimp scampi over linguini, black garlic, broccoli rabe and beurre blanc, chives over fresh linguini pasta with flat parsley and garlic toast
Fettuccine al Salmone - fresh fettuccine sautéed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce
Atlantic salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots
10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes
5 layer chocolate cake served warm with vanilla ice cream and berries
Apple and blueberry crumble with premium vanilla bean ice cream and dulce du leche
Brown sugar baked warm bananas foster with caramel and vanilla ice cream
Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce
Confetti Cake with vanilla or chocolate ice cream and fresh berries
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12 hour sous vide pork belly, pan seared - glazed and served over stir-fried faro with edamame
Affettati Misti Chef's selection meats and cheese, bruschetta, roasted peppers, artichoke alla romana and kalamata olives
Baked plumb Blue Point oysters with crab filling - tarragon hollandaise and grated 24-month aged Pecorino Romano
Authentic Chinese steamed shrimp and pork dumplings sesame ginger ponzu sauce
Crispy panko crusted blue fin crab cakes make with roasted leek and tarragon, with a spicy Cajun remoulade sauce and micro greens salad
Red Leaf lettuce, arugula, artichoke hearts, roasted peppers, kalamata olives, shaved carrots and red wine extra virgin olive oil
Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella d' bufala
Fettuccini alla pomodoro - fresh spinach fettuccini with ricotta, heirloom tomatoes, fresh basil and pecorino Romano
Shrimp scampi – roasted sweet shrimp basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta
8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots
Angelotti- Half Moon shaped ravioli stuffed with veal, wild mushrooms sauce, chives, sun-dried tomato and aged Pecorino romano cheese
Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano
Steakhouse burger - prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings
Crispy black cod tempura with asparagus and roasted peppers - stir fried rice with edamame - Double XX soy ginger orange glaze
Berkshire county center-cut pork loin chops marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables
10 oz pan roast NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes
Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale
Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
Chicken scallopini with capers, garlic, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini
Homemade baked ziti pasta layered with fresh ricotta, mozzarella, pomodoro marinara and pecorino romano cheese
5 layer chocolate cake served warm with vanilla ice cream and berries
Baked apple galette with whipped cream and caramel sauce
Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint
Cantuccini - traditional Florentine almond cookies with mango gelato
Jumbo warm chocolate chip cookie sundae with chocolate gelatto and warm fudge sauce
Peach and blueberry crumble with premium vanilla bean ice cream and dulce du leche
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Roasted winter artichoke – toasted herb butter garlic breadcrumb – saffron aioli dipping sauce
Pancetta di maiale Arancini – sous vide spicy pork belly – arborio rice fritters – marinara sauce
Union Sq Market kale Caesar salad with baby kale and romaine lettuce, brioche croutons, anchovy garlic Caesar dressing – fresh lime and pecorino Romano cheese
Funghi and Taleggio – egg fettuccine in a creamy porcini mushroom ragout with fresh parsley, black pepper, and taleggio cheese – Roman style
Winter crudité with grilled eggplant, red bell peppers, radicchio, heirloom tomato, burrata, 24 month aged prosciutto, olives, figs, salted anchovies - grilled bruschetta
Bluefin crab crab cakes served with a remoulade sauce – roasted beet salad and goat cheese crumbles
Caserta Zucchini e' Malanzane– layers of grilled zucchini, eggplant, artichoke, house marinara, ricotta, mozzarella and shredded Taleggio
Sicilian style antipasti platter with fresh shucked oysters, Italian cheeses, roasted eggplant, red bell peppers, jumbo prawns, radicchio and endive, tomato, olives, figs
Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)
18 assorted fresh oysters - pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
Sicilian polpette (meatballs), with pinenuts and raisins, pan roasted stewed until fork tender, and served with spicy marinara, Sicilian oregano grilled bruschetta
Organic red romaine Caesar salad made tableside with white anchovy, aged Pecorino Romano cheese, brioche croutons and Sicilian lemon
Maine lobster tail served warm over French green beans salad with butter beans and sun-dried tomato vinaigrette
Fettucine pomodoro with torn basil, homemade ricotta cheese, crushed san Marzano plum tomatoes and aged parmesan cheese
Penne Boscaiola - fresh penne rigatoni pasta, sweet Italian sausage, roasted mushrooms, white wine, stewed tomatoes, light cream and pecorino Romano cheese
Lasagna with grilled eggplant, spinach, kale, butternut squash, and maitake mushrooms with a tomato sauce ** (Vegan option)
Chicken scaloppini piçatta style with capers, parsley, vermouth and lemon butter, fresh shelled pea farro with sautéed asparagus
Tagliatelle Bolognese - Chefs ground meat made with 100% organic grass fed pasture beef and pork, fresh pasta and 24 month DOP aged Reggiano parmesan
Florentine style grassfed bone in ribeye – pink Himalayan salt – roasted fingerlings, grilled zucchini
Scaloppini di Vitello - Veal scaloppine in Marsala wine with porcini mushroom sauce or piccata style with citrus white wine butter over sauteed spinach and kale
U10 garlic butter shrimp scampi over fresh linguini pasta - spicy arabiata sauce
Whole roasted branzino – Sicilian lemon, bay leaf, oregano, cold pressed virgin olive oil, asparagus, black garlic
Via Carota – grassfed sliced New York strip steak with sauteed shallot and mushrooms with port demi glace, roasted Yukon gold potatoes – burnt brussels sprouts
Black sea bass - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus
Cioppino (Sicilian style fisherman's stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread
Costoletta alla parmigiana - bone-in grassfed veal chop - parmesan, marinara, mozz, pecorino
Hepburn House Dark Chocolate warm souffles with crème Anglaise sauce
Four layer dark chocolate cake with French vanilla ice cream and sliced strawberries
Cinnamon butter crepes Suzette with whipped cream, cinnamon and Grand Marnier caramel sauce
Key lime pie with whipped cream and strawberries
Homemade cinnamon apple tarte with fresh whipped cream, caramel sauce and vanilla ice cream
Jumbo warm triple chocolate pecan tollhouse cookie Sundae with gelato and warm chocolate sauce
Trio of Sorbets with Italian cookies
Fresh berry and fruit tartlets with pastry cream and fresh mint
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18 assorted fresh oysters - pacific / atlantic and canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
Batter dipped calamari and rock shrimp with roasted peppers and a Catalonian mayonnaise dipping sauce
Seasonal Colossal Florida stone crabs with horseradish salad and mustard sauce and (market price)
Lobster ravioli with lobster sauce, fresh steamed Maine lobster and caviar butter
Mezza plate with carrot hummus, caponata grilled eggplant, chilled prawns and crab,red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, and mission figs
Hepburn House famous Maryland blue fin crab cakes with a spicy creole mayonnaise and a remoulade salad
Caesar Caprese with Heirloom tomatoes, buratta mozzarealla, torn basil, garlic croutons, extra virgin olive oil
Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
Warm Maine lobster salad over roasted beets, haricot vertes, warm champagne tomato vinaigrette
Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano
Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds
Chilled oysters and shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce - homemade wheat crackers
2 lb Maine lobster with drawn butter with Asian stir-fried vegetables and potatoes
Jumbo prawns - sautéed in garlic, white wine, fresh lemon, parsley and a touch of cream over fresh linguini pasta with a sprinkle of parmesan
12 hour sous vide boneless leg of lamb with a shallot mustard sauce, roasted tai-colored potatoes - jumbo lemon asparagus spears - warm bean salad
Alaskan crab legs, citrus garlic seasoning, drawn butter, hash browns, cole slaw and roasted carrots (market price)
Crab cake stuffed wild salmon - with lemon dill butter, wild rice and grilled asparagus
Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper
Pasta Fruitti d' Mare - fresh linguini with Manilla clams, shrimp, lobster, calamari and a spicy Arrabbiata sauce
Surf and Turf - grilled 8 oz ribeye or filet mignon - baked cold water lobster - house special sauce, crispy potato cakes and steamed broccolini
Dover Sole meunière style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash
Black sea bass - pan roasted with preserved lemon, capers, parsley and butter, saffron potatoes, roasted eggplant with portobello mushrooms and asparagus
Cioppino (Greek Style Fishermans Stew) a rich tomato seafood broth with halibut, cod, salmon and shellfish, braised tender and finished with saffron, white wine, chili pepper and crusty baked bread
Blackened bone-in 14 oz ribeye steak and shrimp - with a chive-chili butter, stir-fried ginger carrots and french green beans - crispy fingerling potatoes
Macadamia crusted swordfish steak, creamy polenta with tangerine basil butter sauce and grilled asparagus
Steak au Poirve - 12 oz prime sirloin rolled in black peppercorns, pan seared and served with a beef stock, cognac and shallots - roasted fingerlings - steamed asparagus
Key lime pie with whipped cream and fresh berries
Apple and brandy soaked raisin strudel with whipped cream, caramel and fresh berries
6 - Layer dark chocolate cake, French vanilla ice cream and sliced strawberries
Brown sugar baked warm bananas foster with caramel and vanilla ice cream
Authentic espresso and chocolate tiramisu with dark chocolate fresh raspberries, whipped cream and mint
Pear and blueberry crumble with premium vanilla bean ice cream and dulce du leche
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