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Hampton Eclectic Farm

Hampton Eclectic Farm

Family Style Menu

Appetizers

Amber Waves Farm charred green beans, garlic, veggie oil grilled saganaki cheese

Amber waves Farm Pickled Petit Vegetable crudité, dipping sauce, mason jars

Babinski Farm arugula salad, shaved endive, citrus herb dressing

Green Thumb Farms charred broccoli, garlic, lemon, olive oil, lemon zest

Salad

Green Thumb Farm Heirloom Tomato Salad, red onion, fresh basil, red wine vinaigrette, chopped

First Course

Off the Grill ~ grilled corn with smoked paprika aioli rub grilled endive

Grilled kobe dogs with rolls, toppings: relish, onion, mustard, pickles, radishes

Snake river burgers, avocado, LTO, bacon jam

Second Course (Choose one)

Pulled beef brisket sliders

-OR-

Grilled Shrimp with orange Citrus Marinade Sweet & Smoky

Third Course (Choose one)

Hamptons Marinated Chicken Breasts

-OR-

Thighs Grilled

-OR-

Skirt Steak, Ginger Soy Marinade

Dessert

Smores on the fire


Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef

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Are You a Hamptons Local?

Are You a Hamptons Local?

Family Style or Plated

Salad

Watermill Brite side farms arugula salad, shaved radicchio, round swamp pears and shallot vinaigrette

Amber view farm (Amagansett) charred broccoli salad, olive oil lemon, sea salt, garlic

Appetizer

Hand formed mozzarella, round swamp heirloom tomatoes, crack black pepper, olive oil, green thumb farm basil

Main Course

Lucky goat butcher east Hampton roasted chicken, demi, local farm herbs, olive oil

Local caught black bass or Tile Fish, lemon, black garlic aioli, garlic cream

Sides

Round swamp and Amber wave farms, roasted carrots with honey, dill and sea salt

Baby roasted potatoes with herbs and mecox farm butter

Dessert

Round swamp farms poached figs and berries with grilled pound cake

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef

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Rendition by Fire

Rendition by Fire

Rendition by Fire

Menu created for an open fire pit or large coal grill only 

(Client provided wood burning fire pit or large coal grill)
Wood provided by client and cherry wood, mesquite are preferred

Eggs by fire
Smokey caviar, banana leaf, pickled onion, micro celery

Wilted lettuce
Local lettuce over fire, blistered tomatoes, charred lemon, warm dressing

Hay you enjoy this!
Hay wrapped Tilefish, charred leeks, grilled endive/potatoes

Don't run cow
Garlic & rosemary infused beef medallions, brown burnt butter, charred broccoli rabe

Dessert
Slow cooked peaches & warm caraway seed cream

This menu takes two days to prep due to the style of the menu/
1 day to test your grill for 1 hour and then prep/ second day to tweak fire and execute.

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef

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She said yes!

She said yes!

COCKTAIL MENU
(Choose 2)

Cocktail 1: Passionfruit Margarita
Passionfruit, lime, triple sec, tequila.

Cocktail 2: Strawberry Moscow Mule
Strawberry syrup, ginger juice, vodka, soda

Cocktail 3: Whiskey Smash
lemon wedges, bourbon, syrup, mint, whiskey

Cocktail 4: Spritz
Honey syrup, lime, gin, Prosecco


3 Cocktails per person.

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Service includes grocery shopping, cocktail execution, plating, clean up.

This service is available as:
- On site mixologist
- Catering

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Spring Fling

Spring Fling

Hors d'oeuvre
Yellow watermelon gazpacho (Yellow watermelon, cucumber, yellow tomato, jalapeño)

Appetizer
Hamachi with Yuzu sauce & chili oil

Salad
Mixed salad with lemon vinaigrette (heirloom tomatoes, cucumbers, feta cheese, watermelon radish)

Main course
Seared trout with spring succotash & parsnip puree (lemon creme fraiche, corn, peas, parsnip)

Dessert
Piragua de crema

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef
- Catering

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Contains: Fish, dairy.

Appliances needed: Blender, mixing bowls, gas stove and oven.

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Wandering Soul

Wandering Soul

Appetizer
(Choose one)

Shaved cauliflower & asparagus salad, with ginger dijon dressing.

Mezcal watermelon salad, with feta, arugula & avocado crema.

Roasted Heirloom carrot salad, with butter lettuce & green goddess.

Entree
(Choose one)

Ricotta mint ravioli, with spring peas, parmesan & prosciutto.

Roasted Pork Loin, sweet corn relish.

Sweet corn risotto, with seared shrimp, basil & salsa verde.

Dessert
(Choose one)

Coconut Panna cotta, with passion fruit & citrus salad.

Chocolate Swirl cheesecake, with pretzel crunch & caramel.

White chocolate mousse, blueberry compote, graham streusel.

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef
- Catering

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Appliances needed: Blender, mixing bowls, gas stove and oven.

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T'is the Season

T'is the Season

COCKTAIL MENU

Fa La La La

Mulled wine
Optional: Spike with tequila Reposado

Año Nuevo
Dulce de leche coquito. Aged rum, freshly grated nutmeg

Slice of Pecan Pie
Brown butter washed bourbon, pecan syrup,
Oloroso Sherry, chocolate bitters

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Service includes grocery shopping, cocktail execution, plating, clean up.

This service is available as:
- On site Mixologist
- Catering

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Modern Classics

Modern Classics

COCKTAIL MENU

75 Thymes
Gin, peach, thyme, sparkling wine

Rum, Coffee & Cigars
Coffee infused Añejo rum, East India Sherry, bitter smoked cinnamon

Rye Not?
Bonded rye, coconut-vanilla tea, lemon, cacao tincture, egg white

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Service includes grocery shopping, cocktail execution, plating, clean up.

This service is available as:
- On site mixologist
- Catering

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Crudo Night & It Feels Alright

Crudo Night & It Feels Alright

Starters

Oysters with drunken sauce & fennel oil

Fluke crudo w/ passion fruit sauce & chili oil

Salad

Frisee salad with lemon dijon vinaigrette (Herbed croutons, avocado, pancetta, apple, gorgonzola)

Entrée

Sancocho bouillabaisse (mussels, clams, prawns, potatoes, corn, plantains, calabaza, youtiao)

Main

Seared red snapper with cilantro lime creme fraiche, mandoline potatoes, sauted mushrooms and spinach


Dessert

Berry sorbet

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef
- Catering

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Contains: Shellfish, dairy, pork, gluten.

Appliances needed: Blender, mixing bowls, gas stove and oven.

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A Taste of France

A Taste of France

Starter

Cheese & charcuterie board (Sub: Crudités platter) w/ provencal aioli dip (seasonal veggies)

Entrée

Puff Pastry Croque madame (sub: Rustic pesto heirloom tomato tart)

Main

Arugula salad with honey Dijon vinaigrette
Chicken Fricassee with Creamy Mashed Potatoes (Sub: mushroom bourguignon with mashed potatoes)

Dessert

Crème brûlée

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef
- Catering

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Trip to the Mediterranean

Trip to the Mediterranean

Appetizer

Scallops- Pan seared scallops served with a shaved asparagus and fennel salad in a lemon
vinaigrette. (Non-dairy)

Entrée

Lamb Chops- Slow roasted lamb chops in a creamy Tzatziki sauce and served with garlic mashed potatoes and roasted broccoli. (Dairy)

Dessert

Lemon bar- served with fresh berries. (Non-dairy)

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Execution time: 2hrs 30 min
Appliances needed: Stovetop/Oven
Contains:
Herbs- fresh parsley
No nuts

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef
- Catering

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Effortlessly Festive

Effortlessly Festive

Starter

Heirloom Tomato and Truffle Oil Aged Ricotta Carpaccio
With mushrooms, avocado and bread

Entrée

Choose one

Carbonnade a la Flamande With Caramelized Onion Compote

Slow braised short ribs with butternut squash purée and zucchini noodles

Dessert

Molten Chocolate Cake With Homemade Vanilla Gelato
With eggs, sugar, cream, butter and milk

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Service includes grocery shopping, meal execution, plating, clean up.

This service is available as:
- On site chef
- Catering

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