Chef Timothy Storrs
Chef At Home In Stowe
Get to know me better
Talented, versatile chef of 27 years experience with backgrounds in Mediterranean, Italian and French as well as other various cuisines.
I have over 27 years of experience working in the culinary industry, from exclusive clubs in Newport, Rhode Island to restaurants and professional catering kitchens here in the Hudson Valley.
Through my travels I have absorbed the flavors and techniques of various cuisines from Spain to Argentina, most notably the asado technique of the Gauchos of Argentina.
I am trained in French, Italian and Latin American cuisines as well as have a passion for open fire cooking and utilizing the bounty of local farms. Whatever it is you're looking for, either large or small parties, vegetarian or meat centric, I am excited to bring my experience and love of cooking to your events and gatherings.
More about me
For me, cooking is...
Loving and enjoying food. It truly is as simple as making things delicious and taste good. It can be any cuisine.
I learned to cook at...
Newport, RI- Ocean Cliff resort, I later acquired more refined experience at University Club in Providence, RI.
A cooking secret...
Taste your food constantly!
My menus
Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Zucchini Quinoa cakes with feta and parmesan, lemony arugula yogurt pesto sauce
Local Heirloom Tomato (when in season) Basil Bruschetta, Roasted Eggplant Caponata, Artichoke Tapenade assortment on toasted baguette
Grilled Haloumi Cheese Kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Clams casino on the half shell. A classic from my home state of Rhode Island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Oysters Rockefeller
Stuffed Mushrooms with ricotta, spinach, walnuts
Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. White balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, Vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Cheese and Charcuterie Board, local and imported cheeses, assorted cured meats, giardiniera, nuts, dried fruit, chef's choice of bread
Gazpacho
Heirloom Tomato (when in season) Panzanella Salad: Tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Garbanzo salad: chickpeas, spinach, cilantro, lemon, garlic, ginger, black sesame, cumin, roasted red peppers
Grilled Escarole 'Caesar', avocado, anchovies, garlic yogurt dressing, crispy shallots, crisp lardo
Kufta Kebab, classic lamb kebab, house made harissa, mint and preserved lemon yogurt
Mini cajun crab cakes with spicy creole aioli
Merguez sausage, cauliflower 'couscous', Tunisian charmoula, handmade flat bread
Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Merguez Sausage, tomato and cannellini bean Summer Stew
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato salsa, ricotta salata
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Gorgonzola Panna Cotta with crispy speck and raspberry gastrique
Moules au Pernod: with garlic, shallot, cream, tarragon and Pernod served with baguette
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Pan seared or grilled swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
7 Vegetable Tagine with dates (with chicken option available), classic braised Moroccan dish served with 'jeweled' couscous
Hand cut pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Baked stuffed zucchini with lemony spinach, feta and pine nuts over Israeli couscous pilaf
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made Potato Gnocchi Primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over Israeli couscous, grilled zucchini, preserved lemon
Chicken Milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High Summer Pasta Primavera with (Chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made summer squash ravioli (zucchini and summer squash) with ricotta, chive and parmesan in a white wine-parmesan stock, touch of cream, chopped tomato, crispy sage, arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts
Grilled Hanger Steak marinated in chimichurri with grilled lemon, served with golden smashed potato with creme fraiche and scallion, seasonal greens
'Cioppino-Ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
(Vegan) Lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
Crispy pan fried whole Branzino with lemon, dill and pine nut vinaigrette, greek tomato salad, pearled mint couscous
Pan seared 'white flaky fish' (market availability depending), sweet and sour preserved lemon jam with dill and mint over a garbanzo salad of spinach, cilantro, ginger, sesame, roasted red pepper and tomato
Namoura. Lebanese orange-honey syrup soaked semolina cake served with citrus segments and almond and mint whipped cream
Chocolate lava cake with vanilla bean ice cream (GF)
Flourless Chocolate Tort with vanilla bean ice cream
Apricot and berry vanilla panna cotta
Classic Tiramisu
Olive Oil Cake with blueberry compote, dollop of marscapone
Peach and berry vanilla panna cotta with honey
Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts
(GF) Salted Caramel Pots de creme with whipped creme fraiche
Dark Chocolate and cognac Mousse with mocha whipped cream
(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote
Coconut vanilla mousse with milk chocolate shavings
Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame
View full menu
Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Stuffed Mushrooms with ricotta, spinach, walnuts
Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing
Cheese and Charcuterie Board, local and imported cheeses, assorted cured meats, giardiniera, nuts, dried fruit, chef's choice of bread
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Autumn Salad: mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
4 cheese risotto cakes with wild mushroom cream and sage
Merguez sausage, cauliflower 'couscous', Tunisian charmoula, handmade flat bread
Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce
Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato salsa, ricotta salata
Ratatouille. Classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
Salade Nicoise. Served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Gorgonzola Panna Cotta with crispy speck and raspberry gastrique
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
Matambre de Res Arrollado (stuffed flank steak) with spinach, fontina, roasted red pepper, chimichurri, garlic smashed yellow potato, braised chard
Kufta Kebab, classic lamb kebab, house made harissa, couscous, mint and preserved lemon yogurt, zucchini medley
7 Vegetable Tagine with dates (with chicken option available), classic braised Moroccan dish served with 'jeweled' couscous
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto Milanese, salsa verde, sauteed greens, crispy leeks
Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Pan seared or grilled swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over Israeli couscous, grilled zucchini, preserved lemon
Chicken Milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, truffle, asiago
Grilled Hanger Steak marinated in chimichurri with grilled lemon, served with golden smashed potato with creme fraiche and scallion, seasonal greens
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
'Cioppino-Ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
Shrimp 'scampi' style raviolis with ricotta, chive, garlic, white wine, shrimp reduction, parsley, lemon, chopped tomato and arugula
Steak Frites Argentine Style: grilled flank steak with chimichurri and truffled-parmesan frites
(Vegan) Lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots
Pistachio encrusted salmon, citrus-horseradish creme, rutabega puree, seasonal vegetable
Seared scallops, celery root and potato puree, sauteed seasonal greens, brown butter, toasted pine nuts, crispy leaks
Namoura. Lebanese orange-honey syrup soaked semolina cake served with citrus segments and almond and mint whipped cream
(GF) Salted Caramel Pots de creme with whipped creme fraiche
(GF) Vanilla yogurt panna cotta, winter citrus with sesame candy
Mixed Berry Polenta Crumble served with olive oil and vanilla gelato (gluten free)
GF) Dark Chocolate and cognac Mousse with whipped cream
Chocolate lava cake with vanilla bean ice cream (GF)
Flourless Chocolate Tort with vanilla bean ice cream
(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote
Raspberry and vanilla yogurt panna cotta
Classic Tiramisu
(GF) Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche
Coconut vanilla mousse with milk chocolate shavings
Olive Oil Cake with blueberry compote, dollop of marscapone
Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts
Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame
View full menu
Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Clams casino on the half shell. A classic from my home state of Rhode Island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing
Cheese and Charcuterie Board, local and imported cheeses, assorted cured meats, giardiniera, nuts, dried fruit, chef's choice of bread
Butter lettuces, radish, Italian dressing
Escarole Salad with grilled fennel, toasted red quinoa, pear, pecans, garlic citrus-champagne-yogurt dressing
4 cheese risotto cakes with wild mushroom cream and sage
Warm handmade mozzarella, sea salt, black pepper, olive oil and garlic confit, parlsey, crusty bread
Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce
Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato salsa, ricotta salata
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Grilled trevisano stuffed with goat cheese and marscapone, pickled delicata squash, endive, parsley-oregano pesto, toasted almond
Classic Gnocchi Bolognese with my own potato-ricotta gnocchis
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto Milanese, salsa verde, sauteed greens, crispy leeks
Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, truffle, asiago
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts
(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots
Pistachio encrusted salmon, citrus-horseradish creme, rutabega puree, seasonal vegetable
(GF) Salted Caramel Pots de creme with whipped creme fraiche
(GF) Vanilla yogurt panna cotta, winter citrus with sesame candy
Mixed Berry Polenta Crumble served with olive oil and vanilla gelato (gluten free)
Dark Chocolate and cognac Mousse with mocha whipped cream
Chocolate lava cake with vanilla bean ice cream (GF)
Flourless Chocolate Tort with vanilla bean ice cream
(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote
Seasonal fruit Galette with vanilla bean ice cream
Classic Tiramisu
(GF) Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche
Olive Oil Cake with blueberry compote, dollop of marscapone
Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts
Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame
Traditional Chocolate or Vanilla Birthday Cake with butter cream frosting
View full menu
Guacamole and Pico de Gallo or grilled tomatillo salsa with fresh fried corn chips
Blistered shishito peppers with citrus-jalapeno crema
Nicaraguan 'Quesillos', fresh white corn tortilla rolled with soft cheese, tangy pickled onion, cilantro crema
Mini 'choripan' hors d'oeuvres with grilled chorizo and chimichurri on baguette
Mexican Street Corn Salad with lime, queso cotija, cilantro, chili and crema
Prosciutto wrapped smokey jalapeno 'poppers' stuffed with ripe pineapple and Monterrey jack cheese, cilantro-onion-mango picadito, lime wedge
Empanadas Arabes (Argentine-Arabian empanada) stuffed with a lemony, middle eastern spiced beef and lamb mixture
Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro
Ceviche, white fish, lemon, lime, garlic, cilantro, tomato, jalapeno, avocado
24 hr marinated Mojo 1/2 Chicken (serves 2-3), Cuban sytle marinade preapration, black beans, cilantro lime rice, quick pickle onions, collard greens, seared maduros (plantains)
Pozole. Classic Mexican stew made with you choice of either pork (red) or chicken (green), hominy, garnished with radishes, cilantro, avocado and limes
Tacos: local made fresh white corn tortillas, crispy chicken, lime-chipotle steak or mezcal glazed shrimp (or combo of all these), homemade tomatillo salsa verde, avocado, cilantro, refried black beans, radish, creamy red cabbage slaw
Authentic Styled Enchiladas Rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, tomatillo salsa, shredded lettuce, radish (veg. or add shredded chicken)
Fish Tacos, grilled citrus marinated mahimahi (or similar available fish) with sweet and sour mango salsa, creme fraiche, avocado, cilantro, refried black beans, radish, creamy red cabbage slaw
Mexican Hot Chocolate Cake (GF) with Milk Chocolate-Buttermilk Frosting served with vanilla bean ice cream
(GF) Salted Caramel Pots de creme with whipped creme fraiche
(GF) Coconut vanilla mousse with milk chocolate shavings
(GF) Mango and Papaya vanilla panna cotta with pistachio candy
Tres Leches Cake, a light airy 'angel food' type cake soaked in sweet milk mixture, topped with whipped cream and cinnamon
Vanilla coconut milk panna cotta with strawberry and mango compote (GF, DF)
View full menu
Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Zucchini Quinoa cakes with feta and parmesan, lemony arugula yogurt pesto sauce
Local Heirloom Tomato (when in season) Basil Bruschetta, Roasted Eggplant Caponata, Artichoke Tapenade assortment on toasted baguette
Grilled Haloumi Cheese Kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Clams casino on the half shell. A classic from my home state of Rhode Island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Oysters Rockefeller
Stuffed Mushrooms with ricotta, spinach, walnuts
Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. White balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, Vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Cheese and Charcuterie Board, local and imported cheeses, assorted cured meats, giardiniera, nuts, dried fruit, chef's choice of bread
Gazpacho
Heirloom Tomato (when in season) Panzanella Salad: Tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Garbanzo salad: chickpeas, spinach, cilantro, lemon, garlic, ginger, black sesame, cumin, roasted red peppers
Grilled Escarole 'Caesar', avocado, anchovies, garlic yogurt dressing, crispy shallots, crisp lardo
Kufta Kebab, classic lamb kebab, house made harissa, mint and preserved lemon yogurt
Mini cajun crab cakes with spicy creole aioli
Merguez sausage, cauliflower 'couscous', Tunisian charmoula, handmade flat bread
Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Merguez Sausage, tomato and cannellini bean Summer Stew
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato salsa, ricotta salata
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Gorgonzola Panna Cotta with crispy speck and raspberry gastrique
Moules au Pernod: with garlic, shallot, cream, tarragon and Pernod served with baguette
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Pan seared or grilled swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
7 Vegetable Tagine with dates (with chicken option available), classic braised Moroccan dish served with 'jeweled' couscous
Hand cut pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Baked stuffed zucchini with lemony spinach, feta and pine nuts over Israeli couscous pilaf
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made Potato Gnocchi Primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over Israeli couscous, grilled zucchini, preserved lemon
Chicken Milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High Summer Pasta Primavera with (Chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made summer squash ravioli (zucchini and summer squash) with ricotta, chive and parmesan in a white wine-parmesan stock, touch of cream, chopped tomato, crispy sage, arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts
Grilled Hanger Steak marinated in chimichurri with grilled lemon, served with golden smashed potato with creme fraiche and scallion, seasonal greens
'Cioppino-Ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
(Vegan) Lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
Crispy pan fried whole Branzino with lemon, dill and pine nut vinaigrette, greek tomato salad, pearled mint couscous
Pan seared 'white flaky fish' (market availability depending), sweet and sour preserved lemon jam with dill and mint over a garbanzo salad of spinach, cilantro, ginger, sesame, roasted red pepper and tomato
Namoura. Lebanese orange-honey syrup soaked semolina cake served with citrus segments and almond and mint whipped cream
Chocolate lava cake with vanilla bean ice cream (GF)
Flourless Chocolate Tort with vanilla bean ice cream
Apricot and berry vanilla panna cotta
Classic Tiramisu
Olive Oil Cake with blueberry compote, dollop of marscapone
Peach and berry vanilla panna cotta with honey
Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts
(GF) Salted Caramel Pots de creme with whipped creme fraiche
Dark Chocolate and cognac Mousse with mocha whipped cream
(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote
Coconut vanilla mousse with milk chocolate shavings
Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame
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Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant Involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Stuffed Mushrooms with ricotta, spinach, walnuts
Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing
Cheese and Charcuterie Board, local and imported cheeses, assorted cured meats, giardiniera, nuts, dried fruit, chef's choice of bread
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Autumn Salad: mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
4 cheese risotto cakes with wild mushroom cream and sage
Merguez sausage, cauliflower 'couscous', Tunisian charmoula, handmade flat bread
Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce
Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze Plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato salsa, ricotta salata
Ratatouille. Classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
Salade Nicoise. Served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Gorgonzola Panna Cotta with crispy speck and raspberry gastrique
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
Matambre de Res Arrollado (stuffed flank steak) with spinach, fontina, roasted red pepper, chimichurri, garlic smashed yellow potato, braised chard
Kufta Kebab, classic lamb kebab, house made harissa, couscous, mint and preserved lemon yogurt, zucchini medley
7 Vegetable Tagine with dates (with chicken option available), classic braised Moroccan dish served with 'jeweled' couscous
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto Milanese, salsa verde, sauteed greens, crispy leeks
Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Pan seared or grilled swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over Israeli couscous, grilled zucchini, preserved lemon
Chicken Milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, truffle, asiago
Grilled Hanger Steak marinated in chimichurri with grilled lemon, served with golden smashed potato with creme fraiche and scallion, seasonal greens
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
'Cioppino-Ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
Shrimp 'scampi' style raviolis with ricotta, chive, garlic, white wine, shrimp reduction, parsley, lemon, chopped tomato and arugula
Steak Frites Argentine Style: grilled flank steak with chimichurri and truffled-parmesan frites
(Vegan) Lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots
Pistachio encrusted salmon, citrus-horseradish creme, rutabega puree, seasonal vegetable
Seared scallops, celery root and potato puree, sauteed seasonal greens, brown butter, toasted pine nuts, crispy leaks
Namoura. Lebanese orange-honey syrup soaked semolina cake served with citrus segments and almond and mint whipped cream
(GF) Salted Caramel Pots de creme with whipped creme fraiche
(GF) Vanilla yogurt panna cotta, winter citrus with sesame candy
Mixed Berry Polenta Crumble served with olive oil and vanilla gelato (gluten free)
GF) Dark Chocolate and cognac Mousse with whipped cream
Chocolate lava cake with vanilla bean ice cream (GF)
Flourless Chocolate Tort with vanilla bean ice cream
(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote
Raspberry and vanilla yogurt panna cotta
Classic Tiramisu
(GF) Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche
Coconut vanilla mousse with milk chocolate shavings
Olive Oil Cake with blueberry compote, dollop of marscapone
Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts
Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame
View full menu
Spinach and Kale Salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! Freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted Beet Salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Clams casino on the half shell. A classic from my home state of Rhode Island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Classic Caesar Salad. Romaine lettuce, croutons and a lemony anchovy dressing
Cheese and Charcuterie Board, local and imported cheeses, assorted cured meats, giardiniera, nuts, dried fruit, chef's choice of bread
Butter lettuces, radish, Italian dressing
Escarole Salad with grilled fennel, toasted red quinoa, pear, pecans, garlic citrus-champagne-yogurt dressing
4 cheese risotto cakes with wild mushroom cream and sage
Warm handmade mozzarella, sea salt, black pepper, olive oil and garlic confit, parlsey, crusty bread
Eggplant Parmigiana 'Stack' with buffalo mozzarella, basil, light marinara sauce
Mezze Plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato salsa, ricotta salata
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Grilled trevisano stuffed with goat cheese and marscapone, pickled delicata squash, endive, parsley-oregano pesto, toasted almond
Classic Gnocchi Bolognese with my own potato-ricotta gnocchis
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Beef Short Rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto Milanese, salsa verde, sauteed greens, crispy leeks
Fresh pasta with clams: Hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, truffle, asiago
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized Brussel sprouts
(Vegetarian) Beluga (black) lentil risotto with fava beans and pea shoots
Pistachio encrusted salmon, citrus-horseradish creme, rutabega puree, seasonal vegetable
(GF) Salted Caramel Pots de creme with whipped creme fraiche
(GF) Vanilla yogurt panna cotta, winter citrus with sesame candy
Mixed Berry Polenta Crumble served with olive oil and vanilla gelato (gluten free)
Dark Chocolate and cognac Mousse with mocha whipped cream
Chocolate lava cake with vanilla bean ice cream (GF)
Flourless Chocolate Tort with vanilla bean ice cream
(GF) Limone, Ricotta E Pignoli Cheesecake served with blackberry compote
Seasonal fruit Galette with vanilla bean ice cream
Classic Tiramisu
(GF) Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche
Olive Oil Cake with blueberry compote, dollop of marscapone
Amaretti (almond cookies) and Chocolate dipped vanilla Biscotti with crushed hazlenuts
Warm Vanilla Tahini Cookie Cake with coconut ice cream, chocolate ganache, sesame
Traditional Chocolate or Vanilla Birthday Cake with butter cream frosting
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Guacamole and Pico de Gallo or grilled tomatillo salsa with fresh fried corn chips
Blistered shishito peppers with citrus-jalapeno crema
Nicaraguan 'Quesillos', fresh white corn tortilla rolled with soft cheese, tangy pickled onion, cilantro crema
Mini 'choripan' hors d'oeuvres with grilled chorizo and chimichurri on baguette
Mexican Street Corn Salad with lime, queso cotija, cilantro, chili and crema
Prosciutto wrapped smokey jalapeno 'poppers' stuffed with ripe pineapple and Monterrey jack cheese, cilantro-onion-mango picadito, lime wedge
Empanadas Arabes (Argentine-Arabian empanada) stuffed with a lemony, middle eastern spiced beef and lamb mixture
Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro
Ceviche, white fish, lemon, lime, garlic, cilantro, tomato, jalapeno, avocado
24 hr marinated Mojo 1/2 Chicken (serves 2-3), Cuban sytle marinade preapration, black beans, cilantro lime rice, quick pickle onions, collard greens, seared maduros (plantains)
Pozole. Classic Mexican stew made with you choice of either pork (red) or chicken (green), hominy, garnished with radishes, cilantro, avocado and limes
Tacos: local made fresh white corn tortillas, crispy chicken, lime-chipotle steak or mezcal glazed shrimp (or combo of all these), homemade tomatillo salsa verde, avocado, cilantro, refried black beans, radish, creamy red cabbage slaw
Authentic Styled Enchiladas Rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, tomatillo salsa, shredded lettuce, radish (veg. or add shredded chicken)
Fish Tacos, grilled citrus marinated mahimahi (or similar available fish) with sweet and sour mango salsa, creme fraiche, avocado, cilantro, refried black beans, radish, creamy red cabbage slaw
Mexican Hot Chocolate Cake (GF) with Milk Chocolate-Buttermilk Frosting served with vanilla bean ice cream
(GF) Salted Caramel Pots de creme with whipped creme fraiche
(GF) Coconut vanilla mousse with milk chocolate shavings
(GF) Mango and Papaya vanilla panna cotta with pistachio candy
Tres Leches Cake, a light airy 'angel food' type cake soaked in sweet milk mixture, topped with whipped cream and cinnamon
Vanilla coconut milk panna cotta with strawberry and mango compote (GF, DF)
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