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Appetizers

Entrees

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Entrees

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Rack of Pork
Rack of kurobuta pork, parsnip-potato puree, maple bacon brussels sprouts, bourbon sage cream
Lamb Shank
Braised, middle eastern polenta, fennel-feta cream
Venison Stew
Red wine, chicken stock, fingerling potatoes, juniper berries, thyme-horshradish creme fraiche
Filet Mignon
5 pepper crusted, parsnip puree.
Carbernet reduction. gorgonzola fonduta.
Pork
Ancho rubbed pork tenderloin, pomme-parsnip puree, corn-edamame succotash, smokey chorizo cream
 
Lamb
Za'atar crusted loin of lamb, kalamata-kissed 'cassoulet' of white beans, fennel, hen of the woods mushrooms, roasted garlic-lemon-feta cream.
Tuna
Grilled, fennel & white bean salad, extra virgin olive oil. 
Duck
Pan roasted duck breast, polenta, shitake mushrooms, stilton cream, cherry gastrique.
Veal Chop
'Valdostana', stuffed with proscuitto & fontina, celery root puree, brandy sauce
Striped Bass
Pan roasted, cauliflower custard,
Artichoke lemon butter
Strip
Dry Aged NY Strip, white truffle whipped Yukon gold potato, porcini mushrooms, Barolo, Veal stock
"Villaroy"
Veal Scallopine coated with herbed bechamel & panko breadcrumbs, thyme roasted baby yukon gold potatoes.
Halibut
Pan Roasted & proscuitto wrapped,
yankee grits, 'just shucked' corn sauce
Pork Sandwich
Ode to Cuba - 'Confit' of pork shoulder, melted mahon, pickles, blistered serrano pepper mayonnaise
Risotto
Wild mushrooms, proscuitto wrapped crispy panko egg, black truffle
Short Ribs
Braised in cabernet & veal stock, potato puree, candied pearl onions, porcini sauce
     

2006 - 2008 Jason S. Ungar | All Rights Reserved