Tasting Menus

Marcus Elliot

Private Chef · New York City & Tri-State Area

Autumn Menu

A celebration of peak-season produce from New York state farms, anchored by technique learned in French kitchens.

  • Amuse-bouche

    Butternut squash velouté, toasted pepitas, crème fraîche

  • First

    Seared scallop, celery root purée, calvados-apple butter, micro-herbs

  • Second

    Wild mushroom consommé, chestnut gnudi, truffle oil

  • Third

    Duck magret, roasted parsnip, port-cherry reduction, crispy kale

  • Pre-dessert

    Poached pear sorbet, elderflower, pink peppercorn

  • Dessert

    Tarte tatin, salted caramel, Tahitian vanilla ice cream

  • Mignardises

    Dark chocolate truffles, candied orange peel

Summer Menu

Light, vibrant, and seafood-forward — a menu built around the bounty of the East Coast at its peak.

  • Amuse-bouche

    Cucumber gazpacho shot, dill oil, caviar pearl

  • First

    Yellowfin tuna crudo, avocado, yuzu kosho, shiso, sesame crisp

  • Second

    Lobster bisque, tarragon cream, brioche mouillette

  • Third

    Halibut en papillote, summer vegetables, saffron beurre blanc

  • Pre-dessert

    Passion fruit granita, coconut foam

  • Dessert

    Strawberry mille-feuille, Chantilly cream, basil oil

  • Mignardises

    Raspberry pâte de fruit, lemon sablé

Winter Menu

Deeply comforting yet refined — slow-cooked richness elevated with classical technique and warming spice.

  • Amuse-bouche

    Roasted beet tartare, horseradish cream, rye crisp

  • First

    Seared foie gras, brioche toast, Sauternes jelly, micro-greens

  • Second

    Black truffle risotto, aged Parmesan, Madeira foam

  • Third

    Wagyu beef short rib (72hr), potato rösti, miso-glazed carrots, jus

  • Pre-dessert

    Earl Grey panna cotta, blood orange

  • Dessert

    Valrhona chocolate fondant, smoked salt, vanilla bean ice cream

  • Mignardises

    Salted caramel bonbons, hazelnut praline

Menus are seasonal & fully customisable around your guests' tastes and dietary needs. Final menus are confirmed after a consultation.