Four Course Gold Private Chef Service

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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.)

We ask you pick your top 10 Fave's and and we'll customize your number of courses based on your fave's below:

Menu

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Salad, Veggie Amuse, Soup & Cheese

Charcuterie & Gourmet Cheese
Duck confit rillettes, coppa, salame, three artisan cheeses, 
whole grain mustard whipped creme fraiche, seasonal fruit chutney and crostini

Sonoma Vodka Lemon Ceviche & Avocado
Avocado, Salmon, ahi, bay scallop, bay shrimp, pickled onions, flat leaf parsley, watercress, sonoma vodka and lemon (Add caviar $15 per person)

Polenta Cake & Roasted Wild Mushrooms
Chimichurri sauce, organic polenta, herbs, parmesan, Adair garden vegetables & Truffle butter

Crusted Parmesan Risotto Cake Forestiere 
Gourmet & wild mushrooms and vegetable on panko seared cheesy risotto cake, porcini truffle cream sauce and parmesan tuile, sunflower sprouts

Organic Marinated Vegetable & Herb Salad
heirloom tomato, marinate veggies, pesto, balsamic reduction, Kalamata and sundried tomato tapenade crostini and fresh basil

Braised Vegetable & Potato Leek Soup
Summer veggies on lemon butter “mousse,” Kennebec potato and leek soup puree

Garden Mosaic Salad  
Plum balsamic reduction, pickled apple - red onions and fennel, edible flowers
fresh herbs, microgreens, Parmesan crouton, apple vinaigrette
 
Pomegranate Lavender & Goat Cheese Spinach salad
Pomegranate-lavender-balsamic vinaigrette, shave onion and toasted pistachio chevre goat cheese

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

Prawns & “Caesar Salad”
Lemon espelette shrimp, creamy caesar dressing, medley of greens on grilled french baguette
 
Seafood
 
Cucumber Yellow Fin Ahi Crab Salad “Roulade”
Aioli, lemon, sesame seed, marinated and herb micro green salad

Lobster Tail & Potato Salad
Maine lobster tail, yukon potato lemon aioli, shallot, little gem, EVOO, sea salt

Maine Lobster Tail & Cognac Sauce
Herb asiago polenta, kale, lobster “bisque” sauce
 
Crab & Avocado Tower
Lemon herb aioli, arugula, avocado tomato concasse, parmesan tuile
 
Grilled Prawns & Creamy Herb Polenta
Champagne cream sauce, sweet pepper puree and grilled Cabbage

Seared Scallops & Saffron Lobster Cream Sauce
Champagne orange reduction, zucchini, carrot & roasted pearl onion

Cedar Smoked Tomato & Butter Poached Lobster Tail
Beurre Monte - Maine lobster, chive, Adair garden heirloom tomato and tarragon Beurre Blanc

Corvina Sea Bass & Fine Herbs
Smoked tomato farce, chimichurri sauce & saffron white wine “liaison”

Petrale Sole Tomato Roulade & Pain Perdu
Chimichurri, Adair garden - heirloom tomato stuffed sole, tarragon pain perdu, crisp micro salad

Tarts & Gnocchi 

Seafood Spring Gnocchi
Lemon thyme cream beurre blanc sauce, scallop, ahi, petrale sole, zucchini, spring onion, sunflower sprouts, viola

Gnocchi & Asiago Cream Sauce
Braised kale and caramelized onion, wild mushroom,  truffle herb butter and parmesan cream

Garden Gnocchi & Lemon Tarragon Sauce
Grilled corn, blistered- tomato, medley- herbs, zucchini, shaved parmesan lemon zest local organic cream reduction 

Blue Cheese Tartlet & Pomegranate Organic Green Salad
Chef's garden herb, greens, and edible flower salad and pomegranate lavender vinaigrette 

Goat Cheese Tartlet & Peppers
Herbs and asiago cream pastry, fire roasted bell pepper & jalapeno, local chevre, capsicum couli, microgreen

Red Meats

Bistro Filet Forestiere Au Poivre 
Red wine marinated Cast iron seared steak, porcini Madeira cream sauce, crimini mushroom,  braised fall greens, garlic roasted yukon

Sous Vide Filet Mignon & Summer Black Truffle Butter 
Garlic confit, charred tomato, Baby beet, red wine demi-glace

Aged Prime Ribeye & Chimichurri 
Sunflower sprouts, celeriac puree, garden herb mortar and pestle garlic herb sauce 

Sous Vide Loin of Lamb Pepper & Orange Zest Crusted 
Dixon California boneless loin, mint orange bourbon maple glaze, yukon, seasonal vegetable

Pork

Pilsner Braised Pork Belly & Apple Spiced Chutney
Snake River Farms Pork belly, braised and crispy seared, Apple chutney, cipollini onion, soft butter sage organic polenta


Pork Tenderloin Roulade Porcini Prosciutto & Caramelized Onion
Sous vide and pan seared prosciutto wrapped tenderloin, raspberry gastrique, zucchini, polenta cake

Pork Roulade Duxelle Sous Vide
Honey Mustard demi glace, rolled wild mushroom duxelle in tenderloin, herb roasted crookneck

Poultry 

Sous Vide Chicken Roulade, Polenta & Truffled Cream Beurre Blanc
Tenderized chicken breast stuffed with Sonoma bacon, fontina cheese and spinach, chardonnay cream and truffle sauce, asiago polenta, braised greens

Duck Confit Kale Au Poivre
Shredded confit of duck wrapped in kale roulade, Brandy herb garlic cream sauce, yukon, collard greens 

Duck Breast
Madeira & honey duck reduction, split pea porcini puree,
braised cabbage and marjoram,Truffle butter
 
Dessert
 
Individual Cheesecake
Any seasonal flavor: Vanilla, seasonal berry, chocolate, espresso, graham cracker butter brown sugar crust
 
Flourless Chocolate Torte
Sea salt salt caramel sauce, whipped honey creme fraiche & berry
 
Seasonal Berry Tartlet & Crème Anglaise
butter crust, braised berries, vanilla custard

Local Cheese & 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