WInter Menu

A Winter Menu Worth Staying In For

Winter is the season that rewards staying home. Wherever you are, a house on the water in South County, a rental on the Cape, a property in Providence, a place tucked into a coastal neighborhood in Rhode Island, there's a case for a real dinner. Not a restaurant reservation. Not takeout. A full meal, cooked in your kitchen, plated at your table.

My winter menu is built around what this season does well. Braises that go low and slow. Root vegetables roasted until they caramelize on their own. Blood orange and citrus at their peak. A miso-glazed sea bass that needs nothing but the bowl it's in. It's not a lighter menu, it's a warmer one. If you want something right for a holiday party, a New Year's dinner, or just a cold February night that could use a proper meal, this is it.

I cook throughout Rhode Island and Massachusetts year-round. Tell me the date and the guest count, the rest is on me.

A Real Winter Dinner

Last January, I cooked for a group of eight at a house on the water in South County. They'd rented it for a long weekend, mostly couples, one birthday in the mix. They wanted something that felt like a proper dinner, not a restaurant, not catering. We started with oysters with meyer lemon granita and shallot mignonette, short rib arancini with truffle aioli, and a charcuterie board with two local cheeses, candied walnuts, and zinfandel onion jam. Then Chilean sea bass with miso glaze, maitake mushrooms, and bok choy, and a filet mignon with red wine reduction and celery root potato puree. The sticky toffee pudding went out warm with vanilla bean gelato, right as the snow picked back up outside.

That's the format. Not a catering line. Not a food truck. A private dinner, cooked and plated in your space, cleaned up before I leave.

What's on the Winter 2025 Menu

Every dinner starts with a conversation about what you want. The menu below is the full range, most guests choose three to four courses, and I help narrow it down based on group size, dietary needs, and the vibe you're going for.

Appetizers & Starters

The oysters are the go-to opener, served with meyer lemon granita, fennel pollen, and shallot mignonette. The short rib arancini are a close second: red wine braised short rib with a fontina center and truffle aioli. Beef Wellington bites with mushroom, prosciutto, and horseradish creme are always a hit at cocktail-hour dinners.

Other starters I run often: crispy duck bacon bites with cranberry relish, feta, and micro arugula. Beef tartare with horseradish, crème fraîche, and rye crisp. Tuna tartare with blood orange, pickled shallots, and hazelnuts. Polenta fritters with roasted bell pepper and roasted garlic aioli. Mushroom toast with wild mushrooms, ricotta, focaccia, and thyme oil. Braised pork and cabbage dumplings with ginger soy dipping sauce. Leek and fontina tartlets with nutmeg and chives. Sweet potato bisque with apple, cinnamon, and thyme.

The charcuterie and cheese board is built for the season, two cheeses, two meats, sourdough, zinfandel and balsamic onion jam, candied walnuts, pickled vegetables, seasonal fruit, and local honey.

Salad options include butternut squash and apple salad with endive, ricotta, cranberries, pecan, and balsamic vinaigrette. Arugula and spinach salad with radicchio, gorgonzola, spiced almonds, and honey-fig vinaigrette. Caesar salad with parmesan, roasted garlic dressing, and sourdough croutons. Winter greens with lacinato kale, pickled red onion, candied pecan, and maple dijon vinaigrette.

Tomato and red pepper soup with blood orange, basil oil, and crostini rounds out the lighter starters.

Bread service is included, focaccia with EVOO and roasted garlic, parker rolls with sea salt butter, or baguette with herbed goat cheese and cranberry-walnut tapenade.

Entrees

Seafood: Chilean sea bass with miso glaze, maitake mushroom, bok choy, dashi broth, and soy marinade soft egg, the standout. Halibut en papillote with fennel, citrus, fresh herbs, and couscous. Lobster risotto with fra diavolo sauce and parmesan. Branzino alla chitarra with tagliatelle, tomato confit, preserved lemon butter, and basil oil. Salmon with blood orange beurre blanc and charred broccoli rabe. Potato gnocchi with cod, clams, leek and white wine cream sauce, and fennel fronds. Mussels with smoked tomato, Calabrian chili, charred fennel, and grilled sourdough. Scallops and arctic char with citrus glaze, cauliflower puree, and dill oil.

Steak: Filet mignon with red wine reduction and celery root and potato puree. Ribeye with green peppercorn cream, parsnip, and carrot. New York strip with truffle demi glace and potato puree. Flank steak and shrimp with chimichurri and potato wedges. Beef ragu with ricotta cavatelli and parmigiano.

Poultry & Pork: Duck breast with cherry port wine, chestnut polenta, and kale, a winter signature. Chicken milanese with sourdough crust, radicchio, fennel, citrus, and maple-mustard dressing. Coq au vin, airline chicken breast with lardon, mushroom, garlic, and potato puree. Chicken confit with orecchiette, leek and white wine cream sauce, shaved parmesan, and hazelnut. Chicken thighs with mole verde, arroz blanco, and pickled red onion. Pork loin and belly duo with apricot-chili glaze, celery root puree, and red wine reduction. Pork chops with duck fat potatoes and dijon-herb veloute. Lamb loin with port and fig reduction, caramelized onion, roasted carrot, and pomegranate.

Plant-Based: Butternut squash agnolotti with brown butter sage sauce, pomegranate, and shallot. King oyster "scallops" with cider beurre blanc, parsnip puree, and roasted carrot. Lion's mane steak with chimichurri and roasted fingerling salad. All vegan options available.

Desserts

Sticky toffee pudding with toffee sauce and vanilla bean gelato, the most requested winter dessert. Chocolate hazelnut tart with salted caramel and white chocolate whipped cream. Cinnamon roll cheesecake with cream cheese frosting and maple glaze. Eggnog crème brûlée with gingersnap crust and caramelized sugar. Cranberry clafoutis with vanilla bean gelato and powdered sugar. Mini tiramisu layered cake with mascarpone, espresso, and cocoa.

Optional Sides

Charred broccolini with Calabrian chili, crispy shallots, and sesame seeds. Roasted carrots with cumin, orange, and herb yogurt. Baked mac and cheese with smoked cheddar, gruyere, and mozzarella. Cauliflower with lemon, caper, parsley, and breadcrumbs. Braised mixed mushrooms with thyme, sherry vinegar, and compound butter. Brussels sprouts with mustard cream, candied walnut crumble, and lemon.

Winter Sourcing

According to Chef Paige Gilbert, winter is the season that separates the menus that are thought through from the ones that aren't. "In winter you can't lean on the ingredient doing the work for you the way you can in August. You're building the flavor in layers — a long braise, a roast that takes time, citrus that's actually at its peak in January and February. I source what's good now: root vegetables from local farms that store well, oysters from Rhode Island waters that are at their best in cold months, blood oranges and citrus from suppliers I've worked with for years. The menu reflects the season, not the supply chain."

That approach shapes every dish. Winter isn't a compromise, it's a different kind of cooking, and one I look forward to every yea

How It Works

1. You inquire. Tell me the date, group size, and any dietary notes. I respond within 24 hours.

2. We build the menu. I send a custom proposal based on your preferences, usually three to five courses.

3. I shop and prep. All sourcing, grocery shopping, and mise en place happens before I arrive.

4. I cook in your kitchen. Full dinner service, plated or family style, your call.

5. I clean up and leave. Kitchen spotless, leftovers packed, you stay at the table.

For details on what private chef dinners typically cost in Rhode Island and Massachusetts, I put together a full cost breakdown here.

What's Included

Every private dinner includes menu planning, grocery shopping, cooking, plating, table-side service, and full kitchen cleanup. I bring my own tools and equipment. You don't lift a finger.

Dinners work for groups of 2 to 50. Most winter events are 6 to 20 guests. I also offer hors d'oeuvres-only service for cocktail-style gatherings and private brunch for weekend morning events.

If you're already thinking about recurring meals, weekly meal prep through the winter months, I offer that too. More on meal prep here.

Book Your Winter Dinner

Winter weekends fill up faster than people expect, especially around the holidays and New Year's. If you have a date in mind — even a rough one — it's worth reaching out early. I'll put together a custom menu and quote within 24 hours.

Looking ahead to spring? See the spring menu. Or browse the full summer menu for what's coming. You can also read more about how I build seasonal menus.

Frequently Asked Questions

Q: How far in advance should I book a winter private chef dinner in Rhode Island or Massachusetts?
A: I recommend reaching out at least two to three weeks before your preferred date. Holiday weekends, Thanksgiving, Christmas week, New Year's Eve, book out earlier than that, sometimes two months ahead. If your date is flexible, weeknights in January and February are usually easier to accommodate on shorter notice.

Q: Can you cook for guests with dietary restrictions or allergies?
A: Yes — I work with every dietary need, including gluten-free, dairy-free, vegan, and specific allergies. Many dishes on the winter menu are marked with vegan options available. When we build your menu, I ask about restrictions upfront so every guest eats well.

Q: What size groups do you cook for, and where in Rhode Island and Massachusetts do you travel?
A: I cook private dinners for groups of 2 to 50 throughout Rhode Island and Massachusetts — Providence, South County, the East Bay, Cape Cod, the South Shore, and coastal communities on both sides. Most winter events fall in the 6 to 20 range. For holiday parties or larger groups, I bring additional support so the experience stays personal and the timing stays tight.

Q: Do you cook holiday dinners such as, Thanksgiving, Christmas, New Year's Eve?
A: Yes, holiday dinners are some of my most requested winter events. For Thanksgiving and Christmas, I can run a full traditional menu or build something that steps outside the usual. New Year's Eve dinners tend to go heavier on the show stopper courses, beef Wellington bites to start, duck breast or lobster risotto for the main, sticky toffee pudding to close. Inquire early for holiday dates.

Q: What's the difference between a private chef dinner and catering?
A: A private chef dinner is a restaurant-quality meal cooked fresh in your kitchen and plated course by course. It's not a buffet line or a drop-off. I'm there for the entire evening, cooking, plating, serving, and cleaning up. It's a full dining experience in your own space, whether that's a home in Providence, a winter rental on Cape Cod, or a private estate anywhere in Rhode Island or Massachusetts.