You're on island time, let's keep it that way
After graduating from the Culinary Institute of America, Hyde Park campus in 2014, Chef Dan came straight to Nantucket and worked his way around some of the islands finest restaurants including Toppers at the Wauwinet, Oran Mor Bistro, and the Club Car. With experience ranging from bakeries in Italy, to Michelin starred restaurant Le Gavorche in London, Chef Dan can bring just about anything to your dinner table.
If you have questions about booking, pricing, want to talk about the weather, or to see how my day is going, please feel free to reach out!
IG @chefdanshaw
(413)-464-3154
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Nantucket Private Chef and Catering
Cocktail reception-
•Poké style tuna on fried wonton chips and avocado
•Crab and chorizo stuffed mushroom
•Massachusetts goat cheese tartlet with marinated shaved local veggies
•Caprese skewer with local tomato, mozzarella, and basil pesto
•Cajun marinated Atlantic shrimp with tzatziki sauce
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Dinner menu options-
Appetizers-
(Please choose one)
•Local stracciatella with Bartlett’s tomatoes, castelvatrano relish, crispy prosciutto, and smoked chili sea salt
•Za’atar grilled runner beans with walnut tarator, fried shallots and hearty greens
•Local sweet corn porridge with Atlantic diver scallop and pistachio condiment
•Baby arugula salad with feta, avocado, sunflower seeds, and shaved veggies
•Charred local veggies with herb whipped feta, local greens, and Sherry vinegar
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Entrees-
(Please choose one)
•Grilled marinated hanger steak with chimichurri, sherry tomatoes, and local kale
•Zaatar spiced halibut with saffron seeded rice, local spinach, and bagna cauda sauce
•Australian A5 Wagyu, truffled potato purée, local veggies, bordelaise sauce
•Jonah crab with crispy parmigiano, spring veggies, & orchiette
•Herb grilled Nantucket striped bass, local squashes & kale, Maine grits, red curry sauce
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Dessert-
(Please choose one)
•Juice Bar creme brûlée
•Blueberry and cornmeal smash cake with cinnamon whipped cream and blueberry sauce
•Family style apple crisp served in a cast iron pan with Juice Bar vanilla ice cream
•Key lime mousse with grahm cracker crust
•Freeform roasted strawberry mille feuille
Chef Dan Shaw
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