CONNECTICUT Private Chef  Jayson DeMarco Menu Samples

Small Plates

Matusake Mushrooms/ clear Bonito dashi

Black truffle pommes frites /shaved Grana Padano/garlic

Tempura pickles /Maytag bleu cheese/pickled celery

Lamb tartare/Sicilian pistachio/cardamom/harissa

 Blistered Shishido peppers / miso aioli 

Hazelnut baked brie /apricot mostarda /toasted baguette

 Buffalo Burrata/ San Marzano tomatoes /garlic pinenut pesto

Cheese board / point reyes/st andre/ vermont cave

 House charcuterie Board/assorted Genovese salumi/coppa/iberico bellato

Duck Egg 63.1 o /braised heritage pork Belly/Mustard Brussel sprouts

Shrimp Avocado Toast /chili oil

Super Lump Crab & Carolina Shrimp “Louis” Cocktail

Big Eye Tuna ,pepper olive oil cured  Wasabi, Ginger

 Warm Asparagus, Poached Organic Egg, Warm Bacon Vinaigrette

Chicken Tonkatsu /radish salad

Braised beef Cheek/gnocchi/Shaved Truffles

Kumomoto oysters /Champagne mignonette /Caviar

Santa Barbara Prawns/Seabass/Harissa Butter /bb

American Waygu Beef/ Spiny Lobster tempura/horseradish port reduction

Organic “brick” Hen /wild mushrooms/ramps

Entrees

Seared Sea bass/harissa/spotted prawns /lemongrass broth

Seafood Cioppino /saffron broth/chorizo/yellow tomato/fresh seafood

"Manhattan" Cut Sirloin Filet/ truffle butter/ blistered haricoverts/ JD crust

Lacquered Quail / shaved onion/pickled mustard greens/crispy rice

Cabernet Braised Short Ribs/semolina polenta/baby spinach

Big Boy Steak/16 oz Ny strip /garlic thyme/piped potato brulee/ fava beans

Veal Chop Milanese /heirloom tomato/arugula/shaved pecorino

Roasted Maine Lobster / sweet corn/lemon butter emulsion/ tarragon fingerlings

Pistachio Crusted Steehhead/brussel sprout/pickled mustard seed /jalapeno