Prosciutto Pork Tenderloin & Polenta Cake Roulade

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"If you want an amazing meal to go with your fabulous evening, then hire Chef Adair. You will NOT be disappointed. " 
 --Jordan P.

Menu Ideas
Gold Private Chef Service 

​Below you'll find an extensive sampling of menu options for your Gold private chef service.

We shop, cook, open and pour your wines, serve and clean up. Watch the chef cook while sipping your wine and enjoying each others company!

Courses can be arranged in any order of three + 4th course dessert.

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​Salads, Veggies, Soups, Cheese, Pasta, Meats, Fish & Charcuterie
Wines can be delivered with Chef to your party.

Charcuterie & Cheese (typically reserved for reception appetizer before dinner) add $22 per person. 
duck confit rillettes, cured meats, gourmet cheeses, whipped tarragon-whole grain mustard-crème fraiche, grape jam and crostini

Stuffed Roasted Tomato & Avocado Mousse
Mirepoix, herb, bread crumb and Sauvignon-Blanc sautéed stuffed roma tomato
Avocado mousse, crème fraîche and garden flower “salad”

Soup du Jour : Name your flavor lets chat.

Strawberry & Gorgonzola
Organic lettuces, pt. Reyes Blue Cheese, sweet roasted walnut, Adair Garden Strawberry and balsamic honey tarragon vinaigrette

Avocado & Grapefruit Salad
Organic butter lettuce, avocado and grapefruit citrus dressing, avocado, orange sections, Prosciutto di Parma

Spinach, Blood Orange & Goat Cheese
balsamic-blood orange vinaigrette with shave onion and toasted pistachios

“Mediterranean Salad”
Salami, olives, medium-boiled egg, arugula, microgreens, radish, artichoke, roasted beet, balsamic and extra virgin olive oil

Truffle Pasta, Gorgonzola Cream & Egg
Pappardelle in Pt Reyes Bay Blue cheese crème sauce with truffle foam and 8-minute egg
gourmet mushrooms, arugula and microgreens, toast point

Roasted Mushroom & Herb Polenta Cake
Truffle cream, roasted clamshell mushroom, sweet corn and edamame succotash

Classic Beef Tartare
Crostini, pickled onion, capers, cornichon, egg yolk, beef filet, crème fraîche, Dijon

Seafood

Sonoma Vodka "Ceviche Martini"
Bay shrimp, yellow-fin tuna, diver scallops’ scallion, avocado, watercress, Vodka and lemon

Pan Seared King  Salmon
Chimichurri sauce, saffron white wine cream sauce and grilled corn, chive - quinoa

Cedar Plank Corvina Sea Bass
Garden chive & Tarragon oil with celery root puree

Lobster Beurre Monte & Lemon
Preserve lemon, Sea salt Poached Yukon’s

Dungeness Crab & Herbs Soup "Tartine"
Crab meat, cream bisque, fine herbs compound butter over grilled baguette

Bodega Bay Platter
Oysters on the half with mignonette, shrimp "Cocktail style", Dungeness crab Salad with Meyer Lemon Aioli

Dungeness Crab Cake & Espelette Aioli
Shaved zucchini, cabbage, micro greens salad

Mussels & Clam Poulette
White wine garlic confit cream sauce, parsley with herb butter grilled baguette

Sea Bass Mousseline Forestier
Orange mousseline, herb roasted wild mushrooms

Seared Diver Scallop, Sunflower & Hollandaise
Sautéed sunflower sprouts, Meyer lemon, edamame and pain perdu

Petrale Sole Tomato Roulade Provençale & Herb Pain Perdu
herb sauce, Adair garden - heirloom tomato stuffed sole, tarragon pain perdu, crisp fresh onion and microgreen salad

Grilled Alaskan Halibut
Remoulade, tarragon - white Northern beans, braised greens & Meyer lemon compote

Poultry

Pecan Crusted Duck Breast & Strawberry Balsamic Gastrique
Pecan crusted seared duck breast, beurre-noisette cabbage

Duck Breast & Plum
Scent of juniper and clove, plum gastrique stewed blackberry, crispy cabbage

“Chicken Cordon Bleu”
Prosciutto rolled gruyère stuffed chicken breast, whole grain mustard demi-glace, white bean fricassee

Basil & Saffron Pulled Chicken & Biscuit
White wine braised chicken breast, basil chiffonade, saffron- chicken broth, cauliflower-puree, heirloom carrot -over buttermilk biscuit

Chardonnay & Marjoram Chicken Breast
Celery root puree & whole grain mustard demi-glace

Pork & Beef

Pepper Seared Pork Loin & Apple
Marjoram espelette potatoes Anna, hard apple cider reduction, braised apple compote, roasted carrot ribbons and parsley oil

Pork Roulade Forestier & Mustard Cream
Tenderloin of pork (Madeira rubbed) in duxelles wrapped prosciutto pan seared, braised mustard greens, white wine stone ground mustard cream reduction, tarragon paint

Porcini Dusted Pork Tenderloin & Blackberry
Blackberry gastrique, white bean fricassee - vegetable brunoise, tarragon-sage foam

Whole Roasted Angus Filet Mignon
Red wine demi-glace, herbs, garlic roasted fingerling, braised kale, Black truffle & Porcini butter

Ribeye & Béarnaise sauce
garlic confit - Yukon potato, fine herbs, braised cabbage, classic béarnaise

Cabernet - Flank Steak Roulade & Creamed Greens
Wine grilled, “floret of flank-steak” scallion, roasted beets, creamed spinach and kale

Dessert
Dark Chocolate "Lava" Crepe Pillows - zinfandel marmalade sauce
Flourless Espresso Chocolate Torte & Cognac whip cream
Classic Chocolate Layer Cake & Brandy Caramel
Raspberry Tartlets
Ice Cream any flavor we make our own.
Crème Fraîche Pain Perdu & summer berry Cognac compote and orange reduction
Local Cheese and honey Tasting

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​Gold Service
We are  happy to customize any menu outside of our samples above: Simply schedule a menu consultation - lets work together or tell us your favorites and we will take it from there… We use your homes china, flatware, napkins and stemware. If you need these items provided they can be rented to you. Platinum service includes these items.
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Bread for the table included.  Wine not included, can be arrange: Ask about our sommelier services.

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Contact Chef Adair