A Benefit / Feature
Gilbert’s Menus
I offer sample menus that are fully customizable, from refined French fine dining to Mediterranean comfort and Hudson Valley farm-to-table cooking. I tailor every course to your occasion, preferences, and the best seasonal produce available.
All about the sea
→ From 2 to 20 people • From $185.00 / person
STARTER
Stuffed squid the sétoise way. Squid stuffed with Mediterranean pork stuffing, slowly cook in a Sétoise tonato sauce
FIRST COURSE
Seared Scallops, Beurre Blanc — golden-seared scallops with beurre blanc and persillade
MAIN COURSE
Sole Ballotine , dill Beurre Blanc & Pan-Seared greens
DESSERT
Dark chocolate molten cake, praline , Madagascar vanilla Chantilly
East Meets West
→ From 2 to 20 people • From $185.00 / person
STARTER
the French gyoza, Japanese dumpling stuffed with French Lorraine quiche flavors
FIRST COURSE
Black Cod, White Miso, Bok Choy, Dashi — buttery black cod glazed with white miso, bok choy and clear dashi
MAIN COURSE
Osaka glazed Duck breast, potato croquette, edamame cream and morel and miso sauce
DESSERT
Matcha crème brûlée, lychee sorbet
Hudson Harvest
→ From 2 to 20 people • From $185.00 / person
STARTER
Duck confit croquette, black truffle mayonnaise
FIRST COURSE
Butternut velouté, roasted hazelnuts, crispy bacon and Comte cheese toast
MAIN COURSE
Slow cook free range chicken breast, soft and juicy, leaks and aged Parmesan sauce, and crispy Parmesan tuile
DESSERT
Tatin apple pie, salted caramel, vanilla ice cream and Chantilly
L'héritage
→ From 2 to 20 people • From $220.00 / person
STARTER
Aged Comté Gougère, Champagne Cream — delicate choux pastry enriched with aged Comté, finished with silken Champagne cream
FIRST COURSE
Foie gras duo, one is seared and porto flambe with white grappes, the other served cold on a ginger bread toast with a seasonal fruit jam
MAIN COURSE
Beef Filet, truffle jus ,Truffled mash— tender roasted beef filet paired with a glossy truffle jus and truffle-scented potatoes purée
DESSERT
Dark chocolate molten cake, praline , Madagascar vanilla Chantilly
La dolce vita
→ From 2 to 10 people • From $185.00 / person
STARTER
Mushroom ravioli, truffle jus
FIRST COURSE
Acquerello Risotto with pine nuts Lemon, gamberi Tartar& Prosecco Emulsion
MAIN COURSE
Osoo bucco 2.0. The famous classic Italian stew just a bit modernized
DESSERT
Deconstructed Sicilian Cannolo: Tuile, Bronte Pistachio & Ricotta Cream, Fresh Fig Sorbet
Paris bistro
→ From 2 to 20 people • From $180.00 / person
STARTER
Rillettes de poulet fermier (free range chicken pâté).- Slow-cooked pulled chicken folded with its own juices, served chilled with grilled baguette and cornichons
FIRST COURSE
Classic and amazing onions soupe and cheese toasted tartine
MAIN COURSE
Boeuf bourguignon - Beef Bourguignon Beef braised low and slow in red wine with pearl onions, mushrooms and smoked bacon, finished with a rich, glossy sauce served with creamy mash potatoes
DESSERT
Ile flottante with salted butter caramel - Floating Island Cloud-soft meringue poached in milk, floating on vanilla crème anglaise, finished with caramel and toasted almonds
Sea, Sun and flavours
→ From 2 to 10 people • From $185.00 / person
STARTER
Mussels and saffron shot
FIRST COURSE
Chorizo iberico Croquettes. Piquillos cream
MAIN COURSE
deboned rack of lamb a la provençale, parmesan polenta , traditional ratatouille
DESSERTThe classic lemon meringue pie
Seven moments - a dinner like a symphony
→ From 2 to 10 people • From $260.00 / person
STARTER
Perfect egg. Egg slowly cooked for a perfect texture, mushroom and miso cream, crispy bitesDuck confit croquette, black truffle mayonnaise
FIRST COURSE
Twisted lobster bisque - lobster bisque with Thai influencesSeared Scallops, Caviar, Beurre Blanc — golden-seared scallops with beurre blanc and caviar
MAIN COURSE
Beef filet mignon, black truffle jus, sauteed mushrooms and celeriac and vanilla mousseline
DESSERT
Trou Normand - chilled Calvados shot served on top of a apple sorbet. The classic french palate cleaner between meal
Deconstructed twisted lemon pie, a take on the classic dessert