Chef Robert Ritchie
Private Chef In New York
Get 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
Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast
Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette
Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon
Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad
Chilled fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini
Assorted hand rolled sushi platter including unagi, yellowtail, toro and crab, seaweed salad
Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta
Arancini di Riso - crisp mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
Chilled Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette
Assorted pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney
Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant
12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad
Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots
Filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame
Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables
Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,
Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
Arctic char Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf
Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote
Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus
Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots
Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter
AGNOLOTTI Half Moon shaped pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs
New York sirloin, truffle butter, glazed lemon ginger carrots and asparagus, roasted fingerling potatoes
Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice
Strawberry shortcake with golden raspberries whipped cream and fresh mint
Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies
Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint
Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint
New York style vanilla bean cheesecake with fresh strawberries and jam
Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce
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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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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
Fresh morning backed quiche Lorraine and quiche Montreal - ham, Swiss and roasted tomatoes and spinach
Buttermilk blueberry waffles with Vermont maple syrup
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
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
Bucatini Al’amatrician Bucatini pasta with italian bacon, onions and tomato sauce topped with pecorino cheese (large bowl of pasta for each side of the table.)
Cacio e Pepe – Roman style fresh organic spaghetti pasta tossed with black pepper, 24-month aged DOP Parmigiana Reggiano
Homemade Half Moon shaped Ravioli Stuffed with Veal, in a Mix Wild Mushrooms Sauce
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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Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and baked goat cheese
Main lobster bisque with sherry, cognac, light cream, fresh snipped chives and claw meat
Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast
10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts
Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette
Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette
Classic French Onion Soup with a brioche crouton, caramelized Gruyere and Emmental cheese
Citrus and white anchovy Caesar salad made tableside, with organic red romaine and endive, roasted garlic, romano parmesan and focaccia croutons
Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon
Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Caviar Osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)
Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad
Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant
12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad
Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots
10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame
Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables
Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,
Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
Rainbow Trout Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf
Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote
Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus
Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots
Veal osso buco Roman style - slow braised until fork tender over creamy polenta with bitter greens and fava beans
Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter
Strawberry shortcake with golden raspberries whipped cream and fresh mint
Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies
Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint
Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint
New York style vanilla bean cheesecake with fresh strawberries and jam
Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce
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Platter rustico - cured Italian meats, parmigiano, olives, eggplant, crudo
Carpaccio of prime beef crudo, rucola, parmigiano, capers, lemon oil
Insalate caprino arugula, warm bucheron, roasted beets, pistacchio, vinaigrette
Ceasar salad tableside, white anchovy, garlic, citrus, red romaine, Pecorino, crouton
Truffle burrata - roasted tomatoes, basil, EVOO, bruschetta, kalamata olive spread
Fresh cavatelli pasta with charred corn, guanciale, parmigiano, cacio y' pepe
Bucatini pasta creamy carbonara, peas, guanciale, aged parmesan
Fresh rigatoni pasta with house made spicy sausage ragu, fresh peas, ricotta
Fresh veal agnolotti pasta with a spicy vodka sauce, basil, pecorino
Fresh spaghetti with manilla clams, pancetta, hot chillies, parsley, vermouth
Caprese- heirloom beef steak tomato, French endive, gorgonzola, pancetta, balsamic glaze
10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with herbed potato puree
Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice
- SEASONAL ROAST VEGETABLES AND SIDES (Family Style)
Costoletta alla parmigiana - bone-in veal chop parmesan, marinara, mozz, pecorino
Dry aged Florentine style porterhouse steak with rosemary sea salt, spinaci, roasted potatoes
Organic wild caught grilled salmon, mustard cream, haricots verts
12 hour braised beef short ribs - organic grass fed beef short ribs braised in red wine, mushrooms, thyme, garlic and tomato
Roast lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad
Roman style Branzino - delicate white fish stuffed with lemon, herb and seasoning roasted and served with saffron yukon potatoes and steamed lemon spinach
Dover Sole Tuscan style with steamed parsley potatoes, ginger carrots and sauteed baby zucchini and pattypan squash
Melanzane - thin crisp eggplant cutlets layered with smoked mozzarella, spicy marinara sauce and herbed ricotta cheese
Chicken Capricciosa - thinly pounded pan breaded chicken breast, bufala mozzarella, campari tomatoes, balsamico
Bone in blackened ribeye, chive-chili butter, ginger carrots and french green beans, roasted fingerling potatoes
Home style - sheet pan lasagna layered with white bechamel, Italian sausage, herbed ricotta cheese, bufalo mozzarella and aged pecorino romano -
Roast Chicken for Passover
Warm chocolate chip cookie sundae – chocolate gelato – chocolate sauce
Assorted Italian cookies with citrus gelato and fresh berries
Spumoni Italian cheesecake - strawberries - fresh cream
Chocolate mousse cake, mascarpone cream, fresh berries
Gelato, fresh berry, mango, pistachio, hazelnut or chocolate
Fresh fruit berry tarte with vanilla creme center on short crust
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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
Linguini Vongole – fresh manilla clams, garlic, Italian red Peperoncino, fresh parsley, extra virgin olive oil, grated pecorino romano – black pepper
Spaghetti al Pomodoro e Basilico – DOP San Marzano crushed tomatoes, garlic, red pepper flakes, extra virgin olive oil, butter, basil
Spaghetti with saffron, fresh Meyer lemon, aged parmesan Reggiano, toasted garlic breadcrumbs and torn opal basil v
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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Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini
Mezza plate with carrot hummus, caponata grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, and mission figs
Union Sq Market greens salad with baby gem lettuce, shaved brussels sprouts, bibb, heirloom tomatoes, fresh basil, and crispy pan fried goat cheese coins
Caesar Caprese with Heirloom tomatoes, buratta mozzarealla, torn basil, garlic croutons, extra virgin olive oil
Bluefin crab cakes made with roasted red peppers, tarragon, panko crumb - served with a remoulade sauce
Prosciutto y' Burrata - 24 month aged San Daniele prosciutto, local burrata, olio novello - Roman style focaccia - sun-dried tomatoes
Beef Carpaccio - thinly sliced filet mignon, Taggiasche olives, capers, wild arugula, 24-month aged Parmigiano-Reggiano
Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta
Caccchio y' Pepi - fresh black pepper linguini tossed in a romano cheese and vegetable stock and roasted butternut squash
Fresh linguini pasta with a parsley roasted heirloom garlic white wine clam sauce, grilled ciabatta herbed garlic bread
Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano
Fettuccine Carbonara - sautéed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano
Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Chicken scallopini with capers, garlic, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini
Veal Milanese - pounded seasoned parmesan panko bread crumb veal cutlets, pan fried and served with roasted saffron potatoes and fall vegetables
8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled zucchini with charred poblano potato puree
10 oz Berkshire heirloom pork center-cut loin chops marinated overnight in ginger, soy, garlic and pan roasted - plum chili sauce, stir-fried vegetables
Florentine style grilled short loin lamb chops with roast fennel and broccoli - saffron rice
Farmers market peak of season vegetarian platter with crispy tofu, cous cous, green lentils, swiss chard and roasted kale
Steakhouse burger - prime aged ground sirloin burger patty, kaiser roll, special sauce, tempura onion rings
Atlantic cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce
Crab stuffed wild salmon, lemon dill butter, wild rice and grilled asparagus
Crisp fillet of sole meunière with steamed parley potatoes, ginger carrots and sauteed baby vegetables
Assorted lemon, chocolate or white cupcakes with vanilla ice cream and strawberries
5 layer chocolate cake served warm with vanilla ice cream and berries
Confetti Cake with vanilla or chocolate ice cream and fresh berries
Creamy vanilla bean cheesecake with homemade strawberry coulis and toasted pecans
Jumbo warm chocolate chip cookie sundae with chocolate gelatto and warm fudge sauce
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Anchovy Caesar salad with organic red romaine and endive, hearts of palm, roasted garlic, romano parmesan and focaccia croutons
Antipasti plate with grilled eggplant, red bell peppers, grilled prawns, radicchio, heirloom tomato, burrata, prosciutto, olives, figs,
Fresh spaghetti al fresco with crushed heirloom tomatoes, Kalamata olives, garlic, grilled eggplant, NY state basil and pecorino romano
Affettati Misti Chef's selection meats and cheese, roasted peppers, artichoke alla romana and kalamata olives
Arancini Pomodoro - crispy Carnaroli rice balls, crushed San Marzano tomato, basil, mozzarella di bufalo
Fettuccine Carbonara - sauteed shallots, guanciale, organic egg yolk and grated 24 month aged Pecorino Romano
Arcadian field greens salad with mache, arugula and Bibb lettuce, heirloom tomatoes, cucumbers and 360 balsamic vinaigrette
Baby kale and arugula salad with roasted beets, goat cheese and curried sunflower seeds
Assorted Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Agnolotti raviolis, slow braised pork shoulder, sage, crushed DOP tomatoes, aged Reggiano parmesan
Chilled oysters and shrimp cocktail with Haas avocado, spicy bloody mary cocktail sauce - homemade wheat crackers
Assorted grilled spring vegetables, squash, eggplant, chilies, portabello mushrooms, red bell peppers, heirloom vidalia onions
Family style veal meatballs with fresh tomato sauce, pecorino romano, fresh saffron tagliatelle pasta, and parsley oil
Fettuccine Al Salmone fresh fettuccine sauteed with salmon wild mushrooms, garlic and herbs in a light tomato cream sauce
Chicken breast scaloppini with capers, parsley, vermouth and lemon butter, roasted fingerling potatoes and roasted broccolini
Bershire County pork - brown sugar cured Porterhouse loin chop, pan roasted and served over whipped yukon gold potatoes with sauteed fiddlehead fern and carrots
Fettuccini Bolognese - traditional ground veal and pork ragů, DOP San Marzano tomato sauce, 24-month aged Parmigiano-Reggiano
Fettuccini con funghi - northern style dried porcini mushrooms braised in cream, cognac and vegetable stock, fresh pasta, aged 24 month Pecorino romano cheese, fresh chives
Crisp lemon and oregano organic free range roast chicken with grilled baby onions, French bean salad, and roasted forest mushroom faro
Jumbo prawns Provençal - baked shrimp in casserole with white wine, black garlic, chopped tomato and black olives over homemade linguini
Florentine style grilled lamb chops with roast fennel and broccoli - saffron rice
Pan seared sirloin steak, sliced and served with roasted Brussels sprouts, mushrooms and carrots, baked potato and shallot brown butter sauce
8 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Atlantic wild caught salmon - white wine, caper, dill lemon butter - farro risotto with baby heirloom ginger carrots
NY Strip steak with stir-fried vegetables - truffle butter and roasted potatoes
Atlantic black cod - pan roasted, served over parmesan white polenta, organic roasted brussels sprouts and tomato butter sauce
Peach 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
Italian cookies with citrus gelato and fresh berries
Deluxe creamy vanilla cheese cake with homemade strawberry jam and toasted pecan
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Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast
Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette
Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon
Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad
Chilled fresh oysters - Pacific / Atlantic and Canadian with shallot red wine mignonette, lemon horseradish and homemade wheat crackers
Platter of assorted Italian cheeses, prosciutto, salami, figs, grapes, olives, crostini
Assorted hand rolled sushi platter including unagi, yellowtail, toro and crab, seaweed salad
Shrimp scampi – roasted pacific langoustines basted in garlic butter, roasted garlic, pinot grigio oregano, grilled black olive bruschetta
Arancini di Riso - crisp mozzarella stuffed arancini rice balls, lightly pan fried and served with a pomodoro basil dipping sauce
Chilled Maine lobster salad on roasted beets, grilled asparagus, citrus lemon and champagne vinaigrette
Assorted pates - duck liver mousse, campagne and black truffle liver pates with italian crisps, cornichon and chutney
Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant
12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad
Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots
Filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame
Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables
Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,
Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
Arctic char Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf
Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote
Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus
Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots
Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter
AGNOLOTTI Half Moon shaped pasta with crushed tomatoes, black olives, roasted garlic, basil, white wine and fresh herbs
New York sirloin, truffle butter, glazed lemon ginger carrots and asparagus, roasted fingerling potatoes
Atlantic black cod - pan roasted and steamed 'au paupiette' with ginger butter, soy, sesame and scallion over stir-fried edamame ginger rice
Strawberry shortcake with golden raspberries whipped cream and fresh mint
Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies
Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint
Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint
New York style vanilla bean cheesecake with fresh strawberries and jam
Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce
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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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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
Fresh morning backed quiche Lorraine and quiche Montreal - ham, Swiss and roasted tomatoes and spinach
Buttermilk blueberry waffles with Vermont maple syrup
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
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
Bucatini Al’amatrician Bucatini pasta with italian bacon, onions and tomato sauce topped with pecorino cheese (large bowl of pasta for each side of the table.)
Cacio e Pepe – Roman style fresh organic spaghetti pasta tossed with black pepper, 24-month aged DOP Parmigiana Reggiano
Homemade Half Moon shaped Ravioli Stuffed with Veal, in a Mix Wild Mushrooms Sauce
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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Baby greens salad with baby gem lettuce, shredded Brussels sprouts, heirloom tomatoes, fresh basil, and baked goat cheese
Main lobster bisque with sherry, cognac, light cream, fresh snipped chives and claw meat
Seared tenderloin carpaccio, mustard seed aïoli, caper crisps, pumpernickel toast
10 hour sous-vide warm leek salad with crumbled goat cheese lemon chive vinaigrette and toasted walnuts
Burrata salad with arugula, apple mostarda, heirloom tomato, roasted corn, basil vinaigrette
Grilled seafood skewer with scallop, shrimp, mushrooms, zucchini and tomatoes over a summer greens salad with a smoked onion vinaigrette
Classic French Onion Soup with a brioche crouton, caramelized Gruyere and Emmental cheese
Citrus and white anchovy Caesar salad made tableside, with organic red romaine and endive, roasted garlic, romano parmesan and focaccia croutons
Fresh Fettuccine with porcini mushroom cream, black pepper, pecorino romano cheese and tarragon
Assorted Roman Goccettis - Smoked salmon with robiola cream and parsley, tuna tartar with capers and anchovy, spicy eggplant caponata on bruschetta
Caviar Osetra - traditional service, egg, red onion, crème fraîche, chives, toast points ($55.00 upcharge)
Rare black sesame crusted blackfin tuna - stir-fried baby bok choy and enoki mushroom salad
Braised short ribs in barolo red wine and beef stock over whipped potatoes with roasted broccolini and eggplant
12 hour sous vide boneless leg of lamb with a red wine garlic and rosemary reduction, saffron potatoes and sauteed asparagus and mixed french bean salad
Pan seared thick-cut New Zealand dry aged lamb chops - on roasted shallot potato puree with sautéed oyster mushroom Demi-glace and ginger carrots
10 oz filet mignon with bordelaise sauce, roasted forest mushrooms and shallots, grilled butter beets and zucchini with charred poblano potato puree
Pan-seared sustainable Norwegien King salmon, caper parsley butter and wild rice with almonds carrots, and edamame
Angus prime rib roast (for 2 or more) served medium to rare with a chive horseradish creme, stuffed baked chive potato - trio of sautéed vegetables
Sautéed sole meunière - Dover sole dredged in flour and pan seared with lemon white wine butter, capers, parsley and steamed parley potatoes,
Bell and Evans slow roasted buttermilk organic free range chicken with rosemary, lemon and oregano - chunky red bliss potatoes and wok seared ginger spinach
Rainbow Trout Amandine - sautéed north American rainbow or brown trout almandine style with preserved lemon, french green beans, nutty brown rice pilaf
Twin bone 5" thick Berkshire pork chop brined in brown sugar, clove and anise - pan roasted and served over whipped parsnip potatoes with apple golden raisin compote
Bone-in dry aged ribeye steak - chili pepper butter, roasted poblano mashed potatoes - lemon asparagus
Pan seared black sea bass on potato cakes with a miso soy mushroom broth, seared baby boy choy and pea shoots
Veal osso buco Roman style - slow braised until fork tender over creamy polenta with bitter greens and fava beans
Pan seared wild caught Canadian king salmon served over saffron rice with marinated grilled vegetables and champagne chive butter
Strawberry shortcake with golden raspberries whipped cream and fresh mint
Organic local strawberries, blueberries, raspberries and blackberries with vanilla ice cream, caramel sauce and cookies
Dark Chocolate Mousse with caramel swirls and dark chocolate bites, whipped cream and fresh mint
Authentic espresso and chocolate tiramisu with fresh raspberries, whipped cream and mint
New York style vanilla bean cheesecake with fresh strawberries and jam
Trio chocolate Sundae - warm baked chocolate chip cookie with chocolate gelato and chocolate sauce
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