Chef Deidre starts with local and fresh organic ingredients and whether Vegetarian, Kosher, Keto, Haute French, Mediterranean, or Modernist, she can accommodate any dietary request or cuisine preferences.

Here’s just a sampling of Chef Deidre’s offerings for a three-course dinner meal.

SUMMER

Dinner

ASSORTED FARM MIXED GREENS

Shaved Summer Veggies, Persian Cucumber, Lemon Dijon Vinaigrette

SEARED SCALLOP & CRAB RISOTTO

Seared Scallops, Crab Risotto, Garden Tomato, Parmesan, Cilantro Pesto, Beurre Blanc

SUMMER BERRY SHORTCAKE

Mascarpone, Elderflower

AUTUMN

Dinner

BLUE CHEESE TARTLET & GRILLED PEAR

Gorgonzola, Bosc Pear, Butter Crust, Arugula, Blood Orange Vinaigrette

ROASTED PORK LOIN

Parsnip Potato Purée, Pancetta and Herb Brussel, Peach Relish

NEW YORK CHEESECAKE

Graham Crust, Raspberry Coulis

WINTER

Dinner

CHEESE STARTER

Chef’s Selection of Mature Artisanal Cheeses

CHARGRILLED NEW YORK STRIP STEAK

Mashed Baby Red, Root Vegetable, Caramelized Red Onion Au Jus

CRÈME BRULEE

Vanilla Custard, Caramelized Sugar Top, Seasonal Berries

SPRING

Dinner

BEET & ARUGULA SALAD

Baby Arugula, Beet, Mandarin, Goat, Walnut, Balsamic Mint Vinaigrette

CILANTRO MINT LAMB

Mint, Cilantro, Honey, Rosemary Pesto Fingerling, Haricot Verts, Lamb Jus

COCONUT LAYER CAKE

Malibu Whipped, Cocoa Dusted Toasted Coconut