Onsite Catering and Private Chef Services


A Posto Personal Chef Services LLC in Newport


Fresh pasta is delightful to enjoy as an alternative to dried pasta; there are many types to choose from, and it freezes beautifully! 

Linguine with Pesto, Green Beans, and Potatoes
Dried linguine is cooked with fresh green beans and potatoes and served Ligurian-style with fresh pesto. The meat will not be missed! Serve with a salad and fresh bread. 

Linguine with Lemon-Garlic Shrimp
This pasta dish is  simple, elegant, and loaded with flavor.  The unique ingredient is mascarpone, a type of Italian cream.  Serve as a starter or as a meal with a salad and fresh bread. 

Fettuccine with Artichokes and Mushrooms

A simple pasta dish with complex flavor: fettuccine is tossed with sauteed artichoke hearts, mushrooms, garlic, lemon, olive oil and topped with grated Parmesan cheese.  It's a complete meal by itself, but you'll want bread to dip in the sauce.

Real Fettucine Alfredo
This is the real deal direct from Rome.  Fettucine is cooked al dente and tossed with butter, Parmigiano Reggiano cheese, and pasta water.  No cream, no grilled chicken or shrimp, or anything else is added or necessary.  This simple pasta dish is especially delicious with dried pasta.  Serve with sauteed artichoke hearts, or whole artichokes when in season.

Pati’s Mac’N’Cheese
A super cheesy dish that is truly American yet has Italian origins made with any of the following cheeses: cheddar, blue, fontina, gouda, pecorino, goat, or jack. The pasta is small penne and the casserole is topped with toasted breadcrumb and baked till brown and bubbly. Served with a salad, this dish is comfort food at its finest!

Pasta Sauces

Chicken and Mixed Mushroom Sauce
Chicken breasts are cut up and sautéed with garlic, onion, and an assortment of local mushrooms, tomato sauce, wine, chile flakes, and parsley. This sauce is best served with a short noodle such as rigatoni, farfalle, or penne to fully capture the sauce and flavor. Fresh bread and a green salad complete the meal. This sauce also makes a great lasagne with a ricotta and spinach filling.

Clam Sauces
We have a few versions of clam sauce available: an olive oil, garlic, and parsley version, a lemon cream sauce version, and a tomato sauce version. All are good, so it depends on what you like. Serve with fresh bread and a mixed greens salad.

 Southern Italian Meatballs, Braciole, or Sausage in Tomato Sauce
My family is from the town of Benevento outside of Naples. All of these recipes came across the Atlantic Ocean with my grandfather in 1917 and are as authentic as they get. The meatballs are made with garlic, Parmesan, parsley, and breadcrumbs. Braciole is a Southern Italian delicacy made with round steak that has been pounded and stuffed with mint, parsley, parmesan cheese, salt, and pepper. It’s rolled up, tied with kitchen twine, and stewed in the tomato sauce until its fork tender. You’ve never had round steak this way . . . trust me! We can also make homemade Southern Italian sausage with fennel and red chile flakes. Any one, or all three of these meats can be cooked in the tomato sauce for a real Napolitan style pasta meal. This sauce is best served with spaghetti, linguine, or if you like thicker noodles, fettucine. Fresh bread and a green salad are all that’s needed to round things out.

Bolognese Sauce
A traditional meat sauce from Northern Italy made with ground beef, white wine, San Marzano tomatoes, and Italian soffrito (carrot, celery, onion).  Slow cooked over low heat, this sauce is delicious with wide noodles like pappardelle, or a short noodle like rigatoni.  It is also an integral component in Lasagne al Forno.

Marinara Sauce
Southern Italy’s finest contribution next to pizza.  San Marzano tomatoes are slowly cooked with onion, garlic, red chile flakes, and fresh herbs (basil, oregano, and parsley).  Served with spaghetti and topped with Parmesan cheese, this simple dish will put a smile on your face!  This sauce is also made with in-season cherry tomatoes for an incredibly delicious and not-to-be-missed variation.



Lasagne al Forno (Baked Lasagne)
This lasagne is from the region of Emilia Romagna which is known for its meat sauce: Bolognese. The lasagne is traditionally made with fresh spinach pasta (which we can do certainly for an extra fresh pasta fee), or with plain, no-boil pasta noodles, that are a good substitute. The sauce is made with tomato sauce, ground beef, and a sofrito of carrot, celery, and onion-a traditional Italian flavor base. The cheese is Parmigiano Reggiano, and the creamy texture comes from besciamella (white sauce). If you’ve never had this kind of lasagne, you should definitely try it.

Open Lasagne
Made with fresh hand-rolled pasta noodles and seasonal ingredients.  Open lasagne is not arranged in a casserole and baked as is tradtional-style.  The noodles are boiled and then strewn across a serving platter or plate and topped with your choice of toppings and sauces.  This lasagne must be served immediately or on the same day it is prepared, so would not be a good choice for the freezer.  It is a beautiful and delicious presentation for a dinner party or a fun learining topic for a private cooking class.

Meatless Lasagne
In the past, we have called this ‘pantry lasagne’ because it was made with whatever we could find in the pantry. This type of lasagne is much closer to one from Southern Italy where ricotta cheese is prevalent in the dish. We like to make ours with any combination of eggplant, mushrooms, onions, garlic, artichokes, olives, ricotta or mascarpone, mozzarella, and tomato sauce. We use the no-boil noodles again for convenience, but it can easily be made with fresh pasta for the extra fee. This lasagne is delicious in any way it’s made!

Mushroom Lasagne
A mushroom lover's dream!  This lasagne is made with mixed mushrooms such as button, portobello, shiitake, or oyster.  Ground dried porcini mushrooms are added to the mix for that deep earthy flavor they are known for.  The sauce is a besciamella with more dried porcini and fontina cheese.  Noil-boil noodles and Parmigiano Reggiano round out the combination for a simple, yet highly flavorful lasagne. (Note: this lasagne tied for 2nd place at the 2011 Wild Mushroom Cook off at the Culinary Center in Lincoln City). 

Butternut Squash Lasagne
It's a unique flavor combination: roasted butternut squash, toasted sage, fresh goat cheese, and besciamella.  Noil-boil noodles and Parmigiano Reggiano round out the combination for this light and elegant lasagne.

Chicken-Spinach Lasagne with Artichokes
This is a white lasagne, no tomato sauce, and it’s loaded with great flavors: mushrooms, chicken, artichoke hearts, spinach, mozzarella and parmesan cheese, those versatile no-boil noodles are used again (unless you want fresh pasta), and its bound with a besciamella sauce.

Crab Lasagne
Another white lasagne made with no-boil noodles: fresh crab (when in season), mushrooms, and roasted garlic. The binder sauce is lemon besciamella, and while cheese is not traditionally served with seafood in Italy, the creamy sauce is enhanced with Parmesan cheese. Topped with chopped fresh parsley, this unique lasagne is great for a party or a special family meal.

Southern Italian-style Lasagne
This lasagne is made with a tomato sauce that has been slow cooked with meatballs or sausage for a rich flavor.  Ricotta, mozzarella, and pecorino cheeses add texture and balance to this hearty lasagne from Campania, Italy.  All of these lasagnes are delicious with a mixed green salad and some crusty bread to mop up the sauce.


Miso Soup
Fresh miso soup made with tofu, shiitake mushrooms, green onion, and white miso paste. Serve it with steamed rice and a salad for a complete and healthy meal. 

Cream of Mushroom Soup

A classic soup made with fresh mushrooms (wild when available), chicken or mushroom stock, and a touch of cream.  Served alone as a starter or with a salad and bread for a complete meal, it's delicious and nutritious.

Fresh Roasted Tomato Soup

This soup can only be made when fresh tomatoes are in season. Tomatoes are slow roasted to concentrate their flavor and bring out their sweetness. The tomatoes are then blended, seasoned and served with fresh basil. For added decadence, Dungeness crab can be added as a topping or a little cream can be added for a delightful cream of tomato soup. Serve this soup with fresh bread and a salad for a remarkable summertime meal. 

Creamy Potato Soup with Bacon Croutons

Smooth and creamy potato soup with a touch of cream and topped with crunchy bacon and bread croutons.  Serve with a hearty arugula or spinach salad.

Greek Lemon Chicken Soup
This soup is made with chicken stock, sautéed garlic, egg, milk, lemon juice, shredded chicken, and parsley for a different take on chicken soup that is equally as delicious. Serve it with pita bread and a Greek style salad and enjoy the flavors of the Mediterranean.

Smoked Salmon Corn Chowder
Locally smoked pacific wild salmon is paired with traditional New England-style corn chowder made with fresh corn when in season. Serve this soup with fresh bread and a salad and enjoy a real American meal.

United States Senate Navy Bean Soup
This recipe really does get served at the U.S. Senate and it is delicious. Any type of white bean can work, but the soup is best prepared with navy beans. Chopped onions sautéed in butter, a ham hock, salt, and pepper are all that are added to this real American soup. You’ll want a double batch!

Italian Bean and Farro Soup

Not as well known as the U.S. Navy bean soup, but equally as delicious. Cranberry beans are cooked with farro (a type of wheat berry that is really good for you), ham hock, carrot, celery, onion, garlic, tomatoes, and herbs. Serve this with a wilted spinach salad.

Turkey Soup with Ginger, Lemon, and Mint

This soup can be made with chicken or turkey and the combination of ginger, lemon, and mint give it a bright flavor. It’s good by itself, or with egg noodles for a heartier version. A mixed green salad is a nice compliment.

Roasted Pear and Butternut Squash Soup

Roasted pears and butternut squash are pureed into a creamy soup without any cream.  The soup is topped with crumbled blue or goat cheese for a tangy contrast and a mixed green salad for a complete meal.

Vietnamese-Style Beef Noodle Soup

This soup is a quick and tastly riff on the classis beef noodle soup, pho, from Vietnam.  It is made with thinly sliced steak, rice noodles, and spices and garnished with bean sprouts, cilantro, shallot, and lime.  It is delicious and healthy just by itself.

Italian Wedding Soup
This soup has nothing to do with weddings, Italian or otherwise. It's a delicious marriage of its ingredients which can be chicken, beef, pork, meatballs, pasta and vegetables, and only needs some crusty bread to make it a complete meal.  Mangia!


Chicken Milanese with Arugula and Fresh Tomatoes
Chicken breasts that have been pounded thin, breaded, and sautéed served with arugula and fresh tomatoes that have been tossed in a garlic lemon dressing.

Spinach Salad with Chicken, Berries & Almonds
This salad is a complete meal and is a great way to celebrate berry season.  Of course, pear or apple can be substituted if ripe berries are not available for equally satisfying results.

Roasted Pear Salad

A delightful way to start a meal, roasted pears are partnered with butter lettuce, blue cheese, toasted hazelnuts, and served with a balsamic vinaigrette.

Shaved Asparagus, Aged Gouda and Hazelnut Salad
Raw strips of asparagus are delicious in salads and this one is no exception.  With the mellow flavor of aged gouda, the peppery bite of arugula and the buttery essence of toasted hazelnuts, you'll want this salad often!

Bruce’s Caesar Salad
This Caesar salad is not for the faint of heart as the dressing really packs a wallop of flavor: garlic, anchovies, and lemon. The salad can be enjoyed alone or with meats such as chicken breasts, salmon fillets, Dungeness crab, prawns, or scallops. Fried capers are also a nice addition.  *Please note that raw egg is used in the dressing; if you are not comfortable with raw egg we can use a pasteurized egg product as a substitute.

Vietnamese-style Rice Noodle Salad
Cold rice noodles served with shredded chicken, pork, sliced beef or tofu, shredded carrot, daikon radish, green onions, fresh basil, cilantro, and/or arugula, and topped with nuoc cham: a spicy sauce made with lime juice, rice wine vinegar, fish sauce, garlic, and chiles.

Sicilian Orange and Fennel Salad

Fresh oranges (in season) paired with fresh fennel, red onion, black olives, and olive oil make this simple Sicilian salad as refreshing as it is delicious.  It is a perfect accompaniment for porchetta.

Nicoise Salad
This salad includes a mix of seasonal lettuces and greens combined with green onions, herbs and tossed with a garlicky vinaigrette. Freshly grilled albacore (when in season) or canned tuna, black olives, hard boiled eggs, fingerling potatoes, asparagus, or green beans makes this a meal in itself.  All it needs is a loaf of crusty French bread and lots of butter.

Caprese Salad
Classically Southern Italian, served with sliced in-season fresh tomatoes which are plated with mozzarella cheese, fresh basil leaves, seasoned with salt and pepper, and drizzled with a fruity and flavorful olive oil.  A winter version made with sun-dried tomatoes and pesto is also delicious.

Roasted Beets and Wilted Greens Salad
Baby beets are roasted in olive oil, served with wilted greens (i.e. spinach, kale, swiss chard, beet tops) and mixed with roasted walnuts.  Fresh goat cheese and citrus vinaigrette complete this delightful salad. This makes a great starter or side.


A classic Italian dessert made with ladyfingers dipped in espresso and brandy, and topped with mascarpone, whipped cream and cocoa powder.

Panna Cotta
Panna Cotta (cooked cream in Italian) is a delightful alternative to custard.  It’s thickened with gelatin and can be made with all kinds of flavors.  Try pumpkin with maple syrup and toasted pecans, buttermilk with chestnut honey, or chile chocolate.

Chocolate Hazelnut Brownies
Gooey, rich dark chocolate brownies mixed with cream cheese and hazelnuts.  Serve warm with ice cream…..you’ll want a double batch!  Note: these brownies are also great with chunky peanut butter in place of the hazelnuts.

Cheese Plate
A cheese plate can be a delicious and satisfying way to end a meal and the combinations are limitless.  Accompaniments include salted almonds, preserves, fresh fruit, and crackers of course.  Try one!

Triple Chocolate Cheesecake
Chocolate cookie crust, cocoa powder, and bittersweet chocolate make this cheesecake decadently delicious.  You won’t want to share.

Creme Brulee/Pots De Creme
Delicious and decadent classic French desserts that can be made in a variety of flavors: vanilla, lemon, coffee, and chocolate. 

Chocolate and Date Pudding Cakes with Mascarpone
Individually baked in ramekins, these cakes are a cross between an English pudding and a lava cake.  The combination of medjool dates, chocolate and walnuts makes this dessert delightfully different as it is delicious.  Topped with mascarpone, vanilla and chocolate powder; this dessert will put a smile on your face.

Bettys, Buckles, Crisps, Crumbles, and Cobblers
Your choice of fresh seasonal fruit goes into one of these classic American desserts.  Vanilla ice cream or whipped cream is always an optional side.

Homemade Ice Cream or Sorbet
Seasonal flavors available: berry, chocolate, vanilla, lemon, ginger, peach, lavender, olive oil, blood orange, melon, etc.

Flourless Chocolate Cake

A delicious cake direct from the beautiful island of Capri.  Chocolate, eggs and walnuts are the prime ingredients.  Dusted with powdered sugar and served with a dollop of mascarpone, it is a delightful way to indulge in your chocolate fantasy.


Fish and Seafood

Coffee Crusted Tuna with Balsamic Glaze
Ground coffee is mixed with spices, salt, pepper, and sugar to create a delightful rub that compliments fresh tuna.  The tuna is seared rare and finished with a balsamic glaze.  Serve with roasted spinach or on top of a peppery arugula salad to complete the dish.

Sicilian-style Baked Fish
Firm fleshed fish baked in a Sicilian-style sauce with capers, olives, tomatoes, garlic, orange zest, and olive oil.  Serve with couscous for a more authentic experience.

Sear-Roasted Salmon
Fresh wild Pacific salmon is seasoned and seared skin side up. It is flipped over and finished at high heat in the oven for a moist and flaky texture. The salmon is complimented roasted potatoes and a mixed green salad. 

Sole Involtini
Fresh Dover sole is stuffed with garlic and truffle oil mashed potatoes, roasted in the oven, and drizzled with brown butter.  This dish makes a great appetizer.

Pati's 'Fish and Chips'
A different twist on a favorite dish: sear-roasted firm white seasonal fish is topped with horseradish-garlic aioli and an arugula, parsley and lemon zest salad and served with roasted fingerling potatoes.

Prosciutto Wrapped Shrimp
These shrimp are tossed in olive oil with chopped herbs and garlic, then wrapped in a slice of prosciutto and seared. The salty sweet flavor of the prosciutto compliments the sweetness of the shrimp. Fresh green beans are tossed in olive oil, lemon juice and sautéed with a little garlic to complete the dish. Note: this dish can also be made with scallops.

Dungeness Crab Cakes

Locally caught Dungeness crab and your choice of style: traditional with breadcrumbs, lemon, and green onions, spicy Asian, Cajun, or Southwest-style. You can choose a sauce to accompany the cakes if you like, or just eat them as is . . . they are delicious in whatever way you have them.


Chicken Parmigiana
A delightful Italian American favorite: chicken breasts are pounded, breaded and sautéed, then topped with thick tomato sauce and mozzarella cheese. Baked in the oven until brown and bubbly, all that is needed is a mixed green salad.

Chicken Piccata
Chicken breasts that are pounded and sautéed and cooked in a sauce of chicken stock, lemon juice, thinly sliced lemons, capers, and parsley. Serve with a bulgur wheat pilaf for a unique approach.

Prosciutto Wrapped Stuffed Chicken Breasts
A tribute to Italy; these chicken breasts are loaded with flavor. The chicken is stuffed with mozzarella and basil which compliments the salty sweet taste of the prosciutto. Enjoy this dish with a mixed green salad with a balsamic vinegar dressing.


Porcini Crusted Steaks with a Port Reduction Sauce
Beautiful steaks from locally sourced beef coated in dried porcini mushroom dust and then seared to your desired degree of doneness.  A reduced sauce made from beef broth and port wine compliments the earthy flavors of the beef and the mushrooms. Mashed carrots, turnips, sweet potatoes, and/or potatoes are the perfect partners.

Coffee Crusted Fillet Mignon with Balsamic Glaze
Ground coffee is mixed with spices, salt, pepper, and sugar to create a delicious rub for seared fillet mignon.  The steaks are finished with balsamic glaze.  Serve with roasted fingerling potatoes or a peppery arugula salad to complete the dish. Note: this is also delicious with fresh tuna.

Potato-Parmesan Crusted Fillet of Beef
A unique way to enjoy meat and potatoes: a fillet is topped with shredded potatoes, onions, and Parmesan cheese.  A salad of mixed greens is all that is needed to complete the meal.

Seared Steaks with Romesco Sauce, Wilted Spinach and Olives
Romesco sauce is paired beautifully here with a juicy steak.  Wilted spinach and savory Spanish olives balance the richness of the steak and the sauce.  Serve with roasted potatoes to complete the meal.


Ancho-Marinated Pork and Mango Skewers
Cubes of pork marinated in orange and lime juice, and ancho chiles and grilled or seared with fresh mango. Serve with steamed quinoa with green onions and cilantro and a green salad.

Double Fennel Pork Chops
Pork chops coated with fennel seeds and grilled or seared to the desired degree of doneness-we recommend medium. Served with braised fresh fennel.

Porchetta: Italian Pork Roast
This is the pulled pork of Italy: traditionally made with a whole pig that has been stuffed with rosemary, sage, garlic, fennel seed, salt, pepper and slow-roasted over an open fire to perfection.  Our version is made with a skin-on pork shoulder stuffed with the same ingredients and roasted in the oven for the same result: tender meat with crunchy skin.  The fat melts during the roasting process leaving the finished pork juicy and tender. 

Pork Chops with Maple-Ginger Pan Sauce
Thin pork chops are seasoned in rum, chicken broth, and maple syrup, dredged in flour, and sautéed. Ginger and garlic are added to the pan and the resulting sauce is served over the chops. Serve with mashed or roasted sweet potatoes for a Southern accent.


Artichoke and Smoked Goat Cheese Frittata
Who says you can’t eat eggs for dinner? This frittata features local smoked goat cheese which combines so nicely with artichokes. Serve this with steamed spinach or a wilted spinach salad and enjoy this Italian inspired meal.

Mushroom Moussaka

Moussaka is a Greek dish that is typically made with lamb, eggplant, and besciamella sauce. This dish is made with mushrooms, eggplant, and besciamella sauce. You won’t miss the meat at all.

Eggplant Parmesan
This dish is classic Southern Italian and is made with eggplant that is roasted in the oven for a lighter, more flavorful version. Enjoy with a green salad.

Cheese Enchiladas
Jack and cheddar cheese are used in these enchiladas. The sauce is a red one made with dried chiles from New Mexico. Top with sliced green onions, cilantro and a dollop of sour cream for a real Southwestern treat. 

Roasted Vegetables
Vegetables are too often overlooked, mostly because they are purchased when they are out of season and turn out to be tasteless.  In-season roasted vegetables, however, can be delicious and a meal in itself.  Kale, spinach, Swiss chard, and beet greens when dressed
with lemon and olive oil are delightful.  Beets, turnips, potatoes, Brussels sprouts, and kohlrabi become sweet and flavorful when caramelized in the oven.  Try these vegetables with warm bread, polenta, pasta, couscous, or alone….you’ll be glad you did.​​