Personal Chef Dinner Catering

Martha’s Vineyard Dinners are culinary experiences. Whether you’re here in the fresh start of spring, the buzz of summer, or the crisp quiet of autumn, our personal chef services are here to take care of your unique and special dinner catering affair. The attention to detail and preferences will be truly yours and you and your guests can simply relax and enjoy. Using the freshest, most consciously sourced ingredients, all is masterfully prepared and provided by your own personal chef. We are here to create and serve dinner parties of any size.

Here are some of our favorite seasonal Martha’s Vineyard dinner menus. All of the meals come from farmers who have made “conscious choices in stewarding the land in environmentally responsible ways.” (Wendell Berry) You will savor the dishes because  they are made from corn picked that morning or tomatoes still warm off the vine (NO EXAGGERATION!) Dinners are culinary splendor.

Summer vegetable ratatouille with red peppers, onions, fresh heirloom tomatoes and

Fresh summer salad with assorted greens.

Porchetta made to perfection.

Summer Menu

Grilled Leg of Allen farm lamb Ratatouille

We bring the quintessential vegetable of summer together: zucchini, eggplant, onions, peppers, and fillet of fresh heirloom tomatoes to assemble a fresh ratatouille. Spanakopita (spinach, fennel and feta in phyllo sheets) Asparagus roasted with lemon and shallots, kamut, feta and lemon herbed olives with greens and extra virgin olive oil, white bean and baby spinach, and our own gluten free popovers.

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Corn Barley Lime Cumin Salad
Tequila Organic Pastured Chicken
Roasted Eggplant & Fresh Heirloom Tomatoes with Mermaid Farm Feta
Farm Strawberries dipped in Chilmark Chocolates
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Grilled New England Farms Berkshire Pork Skewers with Plums
Grass Fed Filet of Beef on Mache with Mermaid Farm Tomatoes
Shaved Fennel and Parsley Salad with Sheeps Milk Cheese
Raspberries and Mermaid Farm Coddled Cream

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Our Own Stuffed Vineyard Grape Leaves
Smoky Wild Salmon with Cucumber, Dill Chutney
Chickpea and Cilantro Salad with Yellow and Orange Tomatoes
Chocolate Sorbet with Assorted Island Berries

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Moroccan Organic Pastured Chicken with Stone Fruit and Onions
Baby Carrots with Cumin
Pepper and Tomato Salad with Cilantro
Shaved Fennel Salad
Quinoa Salad with Rainbow Chard and Raz el Hanout

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Wild Rice Seafood Salad with Parsley, and Baby Artichokes
Cucumber Salad
Three Beans and Dill
Heirloom Tomatoes (from field to table in less than 12 hours!)

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Watermelon Salad with Mermaid Farm Feta & Tomatoes
Surf & Turf:
Menemsha Swordfish with Salsa Verde
Chilmark Flank Steak
Polenta with Local Island Mushrooms
Seasonal Vegetables
Vegan Almond Butter Cups

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Icy Cold Cucumber Gazpacho
Pastured & Humane Fried Chicken
Crunchy Broccoli Slaw
Fresh Corn Pudding
Peach Blueberry Crisp

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Tuna Tar Tar with Cucumbers
Grilled Wild Salmon
Chilmark Heirloom Tomatoes with Burrata
Morning Glory Farm Corn & Chive Salad with Cumin
Hericots Verts with Shallots
Green Couscous with Cucumbers

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Grilled Polenta with Caramelized Onions, Chevre & Honey Drizzle
Rack of Lamb with Moroccan Rub
Grilled Corn from Morning Glory Farm
Tree Ripened Peaches with Gorgonzola
North Tabor Farm Greens with Lemon Vinaigrette
Blueberry Crisp with Cinnamon Ice Cream

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Pan Seared Bass
Tabor Farm Greens with Grilled Peaches, Goat Cheese & Pine Nuts
Crispy Preserves Lemon Polenta
Grilled Squash with Saffron Beurre Blanc
Pear Ginger Crisp

Grilled cauliflower in sauce.

Spring Menus

Lamb Kabobs with Tzatziki Sauce
Asparagus Steamed with Mediterranean Pesto
Grilled Squash, Baby Peppers & Sweet Potatoes
Watercress Salad with Pickled Onions
Sardinian Toasted Couscous Salad
Pita Breads

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Cilantro Lime Pastured Chicken
Grilled Portabella Mushrooms
Seasonal Grilled Vegetables with Pomegranate Glaze
New Potato Salad & Crispy Chopped Salad
Strawberry Rhubarb Pie with Freshly Whipped Cream

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Fresh Pea Pod Soup
Beef Tenderloin with Miso
Asparagus and Ramps
Baby Spinach, Mint and Radishes

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Mussels Vinaigrette in Bibb Lettuce
Local Farm Chicken With Goat Cheese and Fresh Herbs with Two Salsas
Baby Arugula and Baby Radiccho with Creamy Lemon Chive Dressing

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Wild Salmon with Early Savoy Cabbage Slaw
Sauteed Baby Greens in Chardonnay
Stuffed Vidalia Onions & Baby Spinach Puree

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Fresh Crab Salad with Endive
Charred Pepper with New Potatoes & Olives & Thyme
Tender Tatsoi With Herb Vinaigrette

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Asparagus Soup with Maine Crab
Spring Allen Farm Leg of Lamb
Pea Puree Rissotto with fresh Peas

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House Cured Meats & Cheese Platter
Striped Bass
Baby Local Greens with Gorganzola
Roasted Potatoes with Herbs
Asparagus with Parmesan
Creme Brule

Personal chef dinner catering service on Martha’s Vineyard with exceptional meals created with in-season, locally grown food.

Fall Menus

Roasted Tomato and Eggplant Soup
Beef Tenderloin with Arugula Mashed Potatoes
Greens and Yellow Beans with Shallots

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Morning Glory Corn Chowder
Pork Tenderloin on Black Raspberry Jus with Mango Chutney
Squash Risotto
Field Greens with Shaved Beets

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Lobster Bisque
Seared Halibut with Corn Buerre Blanc
Vanilla Infused Smashed Yams

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Carrot and Ginger Soup
Scallops with Vegetables and Cream
Mushroom Risotto
Spring Field Greens with Truffle Oil and Aged Balsamic Vinegar

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Wild Mushroom Soup
Fresh Pasta Roll with Spinach, Squash and Our Own Squash
Roasted Tomatoes with Hearty Field Greens

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Fresh Crab Cakes
Grilled Duck Breast with Peaches and Thyme on Roasted Squash
Vegetable Medley
Salad with Julienne Pears and Blue Cheese

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And a few more of our fall favorites….

Porchetta, the quintessential Italian street food.
Porchetta (Pictured above – learn all about it HERE)
Seared Halibut with Corn Succotash Buerre Blanc
Seared Halibut with Lobster Corn Risotto
Beef Tenderloin with Morel Mushroom Cream
Seared NY Streak with Smashed Potatoes and Assorted Beans and Shallots
Berkshire Rolled Pork Stuffed with Savoy Cabbage, Cranberries and Anise Glaze
Organic Pastured Chicken Breast Stuffed with Duxells and Wild Mushroom Medley

Sides

Chipotle or Maple Ginger Sweet Potatoes
Roasted Assorted Baby Sweet Potatoes and Purple with Rosemary
Spicy Potato Holder of Carrots and Beans
Corn and Tomato or Butternut Squash with Sage or Wild Mushroom Risotto
Maple Glazed Parsnips and Carrots with Popped Mustard Seeds
Haricot Verts with Crispy Shallots
Tri Color Baby Ginger Carrots
Wild Rice Pilaf with Mushrooms

Assorted roasted purple and baby sweet potatoes with rosemary.

Haricot Verts with Crispy ShallotsBaby ginger carrots.

Photo Credits: Images 1, 2, 3, 4, 7, 8, 9: Jocelyn Filley

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000