​​Chef John Yaz
Private Chef Services
Hors D’Oeuvres
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Parmesan tuille with herbed goat cheese and chive.
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Chicken Sausage in puff pastry.
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Kobe beef hotdogs in biscuit crust.
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Crostini with filet mignon, caramelized onions and horseradish cream
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Mac and cheese in a parmesan cup.
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Cherry tomatoes filled with fresh mozzarella and pesto.
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Cucumber bites with kale and avocado salad.
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Crostinis with Provençal roasted tomato and pepper relish.
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Tempeh rubens on Rye with pickled cabbage and melted swiss.
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Phyllo cups with spinach, bacon and onion quiche.
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Roasted new potatoes with bbq pulled pork.
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Curried Chicken Salad with grapes on toasted brioche.
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Fresh mozzarella wrapped with proscuitto and basil on a skewer.
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Montauk lobster tacos.
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Tequila and cilantro cured salmon on a corn cake with chiplote cream.
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Spicy Shrimp fennel orange salad in endive spear.
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Hawaiian Tuna Poke in a wonton cup.
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Spicy Tuna Tartar on cucumber
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Tuna "Steak" Tartar on gafrette potato
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Crab Salad with mango mint salsa on endive spear
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Chilled Lobster on a skewer roasted red pepper dip.
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Panko crusted crab cake with dijon cream.
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Blinis with Caviar and creme fraiche
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Local Bay Scallops Cornmeal crust.Avocado salsa
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Roasted cremini mushroom stuffed with chanterelle
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Mushrooms stuffed with Spicy lamb and feta
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Traditional pigs in a Blanket with Dijon
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Chicken Sausage in puff pastry whole grain mustard
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Mini pizzas with assorted topping
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Mini Empanadas with braised beef and beans
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Phyllo pastry triangles filled with feta and spinach
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Puff pastry pinwheels with mushroom duxelle
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Roasted new potatoes filled with Braised beef (some with sour cream)
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Shrimp Cocktail Platter with fresh cocktail sauce
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Lobster Cocktail platter with fresh cocktail sauce sauce
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Marinated Nicoise Olives hot pepper rosemary and olive oil.
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Pate d Foie Gras with black peppercorns and toast points. Platter or individual
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Whitebean and roasted garlic dip with rosemary with costini