Chef Mazzotta offers a wide-array of
private dining & catering services specifically
individualized to meet all of your needs and your budget!

Call 239. 595. 2742 to schedule a free consultation!


SPECIALTY
Sample Menus

Hors d'oeuvres | Tasting
Dinner | Dinner & Wine Pairing | Dinner & Wine Pairing II
Italian | Holiday


PRESET-PRICING
Sample Menus

Three-Course | Four-Course | Six-Course | Pricing











Cold Seafood

Crab & Bourson Cheese
Sweet & Spicy Tuna Tataki
Tuna Tar Tare
Salmon Tar Tare
Scallop Ravioli
Smoked Salmon Rolls
Assorted Imported Caviar
Oyster Shooters


Hot Seafood

Tuna Kabobs
Lump Crab Cakes
Crispy Oysters
Poached Salmon Caviar Crème Fraiche
Grilled Shrimp Skewers
Lobster Kabobs
Assorted Sushi
Lobster Ravioli Spoons


Meat & Vegetable

Chicken Satay
Kobe Beef Kabobs
Sopressata Olive Mozzarella Skewers
Duck Confit Salad
Lamb, Fig & Honey Skewers
Antipasta Skewers
Caprese Skewers
Cheese & Fruit Skewers
Crispy Brie Cheese & Raspberries
5 Olive Tapenade
Grilled Figs, Gorgonzola Wrapped with Prosciutto
Lavender Cured Duck Prosciutto & Citrus
Veal Lollipops with Port & Bing Cherries
Pork Summer Rolls & Poached Apples




Back to Top








Mana De Leon Scallop Ravioli, Roasted Butternut Squash, Puree of Butternut Squash, Melted Leek Micro Basil Salad

*****

Yellowfin Tuna Tar Tare, Cucumber Carpaccio, Crispy Wontons

*****

Roasted Red Beet Napoleon Salad, Whipped Aged Chevre Cheese, Orange & Beet Puree, Wild Arugula

*****

Prosciutto De Parma Wrapped Seared Chilean Sea Bass, Crispy Serrano Ham & Summer Melon Risotto, Herb Veal Reduction, White Truffle Oil

*****

Meyer Lemon & Olive Oil Sorbet

*****

Seared Kobe Flat Iron, Spiced Lump Crab Blini, Lump Crab Salad, Sage Beurre Noisette

*****

Pomegranate Poached Pear, White Chocolate, Caramelized Banana Rum Sauce





Back to Top








Australian Kobe Beef Tar Tare, Burgundy Black Truffles, Quail Egg, Pink Peppercorn Parmesan Tuille

*****

Seared Milk Fed Veal Involtini, Prosciutto de Parma, Asparagus, Fontina cheese, Mortadella, Deconstructed Tomato Sauce Seasonal Baby Lettuce Roasted Shallot Vinaigrette

*****

Olio Beato Olive Oil Poached Halibut, Smoked Bacon Wild Mushroom Veal Reduction, Herb Puree

*****

Lemon Olive Oil Sorbet

*****

Rabbit 3 Ways, Rabbit Confit, Black Beluga Lentils, Beurre Noisette Melted Leeks, Seared Rack of Rabbit, Black Cherry Foie Gras Rabbit Demi

*****

Seared Labelle Farm Moullard Duck Breast, Roasted Beet Carpaccio, Grilled Acorn Squash, Roasted Garlic Whipped Cherve Cheese

*****

Deconstructed Belgium Chocolate Cappuccino, Cinnamon Scented Whipped Mascarpone Cheese





Back to Top








Labelle Farms Moullard Foie Gras Au Torchon, Brioche, Apricot Geleé
1995 Veuve Clicquot Champagne, France

*****

Yellow Fin Tuna Tar Tare, Wild Salmon Tar Tare, Osetra Caviar, Crème Fraiche
2000 Chateau Smith Haut Lafitte White, France

*****

Olive Oil Poached Alaskan Halibut, Smoked Bacon Wild Mushroom Ragout, Parsley Purée
2003 Ponzi Reserve Pinot Noir, Oregon

*****

Rose Water Sorbet, Candied Orange & Lemon Zest

*****

Grilled Wagyu Kobe Sirloin, Chevre Cheese Quinoa Blinis, Grilled Asparagus Bundle, Sage Beurre Noisette
1986, Napa Chateau Montelena Valley Cabernet

*****

Espresso Crème Brulee, Alba White Truffle Oil Scented Medjoal Date, Bittersweet Chocolate
Hazelnut Butter Truffles
1995 Vinsanto, Italy





Back to Top








Passed Hors d’oeurves
Mediterranean Tapenade
Melon Wrapped In Prosciutto de Parma
Mini Lump Crab Cakes
Dom Pérignon 1985

*****

Organic Baby Greens, Crispy Feta Cheese Strudelette, Aged Balsamic Sun-dried Fig Vinaigrette
Altena di Brassica Gaya Sauvignon Blanc 2003

*****

Olio Beato Olive Oil Poached Chilean Turbo, Lobster & Caprese Quinoa, 75-Year-Old Balsamic Vinegar
Kistler Chardonnay 2003

*****

Orange Blossom Ice Scented With Jasmine

*****

Seared Milk Feed Veal Tenderloin, Oregon Forest Mushroom Ragout, Truffle Scented Israeli Couscous, Alba White Truffle Compound Butter
Chateau Montelana 1987

*****

Belgium Dark Chocolate Cake, Organic Hazelnut Butter Ganache, Cherry Semi-Freddo Rolled In Hazelnuts
Sandman Port 1963





Back to Top








Southern Italian Style Olive Tapenade,
Roasted Garlic Crostinis and Mini Caprese

*****

Organic Baby Greens, Cucumbers, Mushrooms, Artichoke Hearts, Trio of Peppers (Roasted and Raw), Cherry Tomatoes, Red Onions, Shaved Parmesan Cheese, Pine Nuts

*****

Tagletelle Pasta, Crispy Procuitto De Parma, Chanterelle Mushroom Ragout, Parsley

*****

Braised Prime Beef Short Ribs, Roasted Cippolini Onions, Roasted Sweet Potatoes

*****

Trio of Cannolis





Back to Top








Roasted Butternut Squash Bisque

*****

Organic Baby Greens, Light Balsamic Dressing, Cherry Tomatoes, Mushrooms, Artichoke Hearts, Mozzarella, Roasted Peppers, Red Onions

*****

Roasted Prime Rib
Rosemary Roasted Red Bliss Potatoes & Caramelized Onions
Sun-dried Cranberry Wild Rice
Roasted Acorn Squash & Cippolini Onions
French Green Beans
Horseradish Sauce
Red Wine Au-jus
Roasted Baby Brussels Sprouts

*****

Allspice Sweet Potato Cake, Cinnamon & Nutmeg Sauce, Vanilla Bean Ice Cream

Mascarpone & Maple Cheesecake

Chocolate Truffles & Thumbprint Cookies





Back to Top








Caprese Napoleon
Red & Yellow Beefsteak Tomatoes, Mozzarella, Grilled Watermelon, Red Onion, Basil, Arugula

*****

Kobe Short Rib
Burgundy Braised Kobe Short Rib, Baby Root Vegetables, Celery Root Puree, Veal Reduction, Petit Frits

*****

Vanilla Grilled Banana Split
Grilled Vanilla Scented Banana, Mixed Fresh Berries, Coconut Milk Caramel, Pistachio Semi-Freddo





Back to Top








Diver Scallop
Pan Seared Scallop, Prosciutto & Summer Melon Risotto, Lavender Citrus Sauce

*****

Crispy Goat Cheese
Warm Crispy Cherve Cheese, Baby Greens, Port Wine Roasted Shallot Vinaigrette, Candied Walnuts

*****

Veal Osso Bucco
Braised Veal Osso Bucco, Wild Mushroom Quinoa, Silken Parsnip Puree, Veal Glace

*****

Cannoli Cappuccino
Chocolate Canola Shell, Hazelnut Coffee Filling, Cinnamon Crème





Back to Top








Tuna Ravioli
Yellow Fin Tuna, Foie Gras Au Torchon, Baby Chives

*****

Beef Tar Tare
Kobe Beef Tar Tare, Flat Bread, Black Truffle, Painted Balsamic

*****

Diver Scallop
Olive Oil Poached Scallop, Hominy & Wild Mushroom Ragout

*****

Mallard Duck Breast
Seared Duck Breast, Organic Amaranth Cake, Butternut Squash Puree, Lavender Honey

*****

Veal Tenderloin
Roasted Veal Tenderloin, Savory Cous Cous, Lobster Sauce

*****

Assortment of Cheeses & Fruit





Back to Top








Three-Course Private Dinner
$50/per person and +


Four-Course Private Dinner
$100/per person and +


Five-Course Private Dinner
$125/per person and +


Six-Course Private Dinner
$150/per person and +


Seven-Course Private Dinner
$175/per person and +


Eight-Course Private Dinner
$240/per person and +


~ Please Note ~

Pricing per person is for food, with the exception of
hors d'oeuvres, which are priced separately per piece.

Private Chef Service $40/hour

Pricing does not include servers, chef assistants, or any rental items, if needed, which are additional and priced separately.






Back to Top




Private Chef Sebastian Mazzotta, LLC
Sebastian Mazzotta
239. 595. 2742
ChefMazzotta@gmail.com