Four Course Gold Private Chef Service
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
Menu
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Fall Winter
Salad, Veggie Amuse, Soup & Cheese Garden Mosaic "Warm Salad" Wild Quinoa, braised baby carrot, asparagus tips, wild mushroom, tokyo turnips, brunoise-mirepoix, cucumber ribbon, herb oil Mosaic Salad Raspberry vinaigrette, pickled red onions and fennel, blackberry, pomegranate reduction, fresh herbs, toy box lettuce, cucumber, shaved Parmigiano-reggiano, toasted pistachio Dungeness Crab Deviled Egg Deviled crab salad, poached local egg, trout roe, micro greens salad lemon aioli Lobster Tail & Potato Salad Maine lobster tail, yukon potato lemon aioli, shallot, little gem, EVOO, sea salt Vegetable & Potato Leek Soup Carrot, pearl onion, leek, meyer lemon butter, crispy leeks and lattice chip Comte Tartlet French Comte cream, fine herbs, caramelized onion, butter crust, micro salad, chive oil Burrata Cheese “Caprese” Salad (Ends Oct 15th) Fresh burrata, heirloom tomato, olive tapenade, balsamic reduction, Sonoma EVOO, chive oil, basil Raspberry & Goat Cheese Salad Toy box organic greens raspberry-balsamic vinaigrette, shave onion and toasted pistachio chevre goat cheese, fresh raspberry Baked Polenta Cake & Wild Mushroom “warm salad amuse” Chimichurri sauce, asiago polenta, herbs, parmesan, braised greens, porcini butter Crusted Parmesan Risotto Cake & Wild Mushrooms Panko seared parmesan herb risotto cake, roasted maitake & chanterelle mushroom, porcini truffle cream sauce, chive oil and parmesan tuile, microgreens “salad” Blackened Prawns & Caesar Salad “Canape” Lemon espelette shrimp, creamy caesar dressing, little gem, grilled sourdough garlic Organic Marinated Vegetable & Herb Salad heirloom tomato, marinate veggies, pesto, balsamic reduction, Kalamata and sundried tomato tapenade crostini and fresh basil Gnocchi & Pot Pies Seafood Gnocchi (25 guests or less only please) Hern roast garlic chardonnay cream sauce, scallop, petrale sole, mussel, braised pearl onion Gnocchi Forestiere Potato Dumplings (25 guests or less only please) Wild mushrooms, black-truffle-herb-ricotta, arugula, housemade potato gnocchi, Herb oils, parmesan mushroom cream sauce, parmesan tuile Truffled Chicken Pot Pie (25 guests or less only please) Mirepoix, mornay white cheddar, potato, peas, black truffle, pulled herb garlic chicken Forest Floor Mushroom Tartlet Duxelle truffle, chanterelle, fiddlehead fern, gruyere cheese, “ herbs sprout salad,” mushroom tuile Seafood Dungeness Crab & Avocado Tower “Salad” Lemon herb aioli crab salad, tomato concasse, mirepoix-brunoise, avocado mousse, arugula onion “salad”, espelette baguette crostini Jambalaya RIce Cake “Canape” White prawn, Petaluma chicken breast, andouille sausage, herb panko crusted trinity chicken broth risotto rice cake, sweet pepper & jalapeno coulis Maine Lobster Tail & Cognac Sauce Herb asiago polenta, kale, lobster “bisque” sauce, lattice espelette chip Seared Scallops & Saffron Cream Champagne saffron cream reduction, herb polenta cake, micro greens and arugula, roasted pearl onion Butter Poached Lobster Tail & Butternut Squash Maine lobster, chive, braised greens, organic butternut squash fondant, chive beurre monte “sauce” Corvina Sea Bass & Fine Herbs Chimichurri sauce, saffron white wine cream reduction, green bean corn succotash, crisp pea shoots shaved red onion herbs “salad” Corvina Sea Bass & Prawns Lobster Bisque Sauce Polenta Cake, braised chard, baby carrot, lobster tarragon cognac cream sauce Petrale Sole Tomato Roulade (Sept - Nov 1st) Chimichurri, heirloom tomato concasse shallot fine herb “stuffed” sole, risotto cake, crisp micro salad Pork Pilsner Braised Pork Belly & Apple Spiced Chutney Snake River Farms Pork belly, braised crispy seared, Apple chutney, cipollini onion, soft butter sage organic polenta Pork Belly & Mushroom Risotto Miatake parmesan risotto cake, beer braised Snake River Farm pork belly, braised greens, apple chutney Pork Tenderloin Porcini Prosciutto Roulade Prosciutto whole grain mustard tenderloin roulade, porcini au poivre sauce, acorn squash, polenta cake Pork Tenderloin Duxelle Kale Roulade Honey Mustard demi glace, pork tenderloin sous vide in kale, truffle crimini duxelle, potato puree, crookneck squash Poultry Duck Rillettes Mason jar braised duck leg, clarified butter, parsley, fruit marmalade, crostini Cassoulet Toulouse sausage, duck confit, white bean, chicken stock, herbs, lardon, sourdough bread crumb Sous Vide Chicken Bacon Roulade Petaluma organic chicken breast, fontina cheese, bacon, braised chard stuffed and prosciutto wrapped and seared, chardonnay herb stone ground mustard cream sauce, sweet potato Duck Confit Kale Au Poivre Shredded confit of duck wrapped in kale roulade, Brandy herb garlic cream sauce, yukon, collard greens Duck Breast Madeira & stone ground mustard honey duck demi-glace, truffled split pea puree, braised cabbage, orange zest whipped creme fraiche Red Meat 21 Day Aged Grilled Prime Ribeye Red wine porcini beef demi-glace, Carrot puree, garlic confit yukon potato, grilled Napa cabbage Filet Mignon & Truffle Butter Cabernet beef demi-glace, scalloped potato pave, herb oil, peas and carrots (or) Sous Vide Filet Mignon Provençal Pea puree, thyme arrose butternut squash medallions, caramelized onion, cabernet demi-glace Hanger Steak Forestiere Au Poivre Red wine marinated Cast iron seared steak, porcini Madeira cream sauce, crimini mushroom, braised chard, garlic yukon Fondant Boneless Short Ribs & Truffle Risotto Red wine braised short ribs, risotto, broccolini, sauce périgueux Madeira Loin of Lamb Pepper & Orange Zest Crusted Dixon California boneless loin, mint bourbon maple glaze, braised collard greens, roasted root vegetables **A5 Kobe Wagyu Beef Boneless Ribeye Steak Authentic A5 from Japan 6 oz. cast iron grilled, espelette, maldon sea salt, beef-demi, seasonal vegetable and potato Upgrade A5 add $42/pp Dessert Individual Cheesecake Any seasonal flavor: Pumpkin cinnamon, Lavender, Blackberry, white chocolate ganache, Vanilla, seasonal berry, chocolate, espresso dark chocolate ganache, graham cracker butter brown sugar crust, strawberry blackcurrant, “peanut butter and jelly,” pumpkin/praline, caramel Flourless Espresso Chocolate Torte Sea salt cognac caramel, chocolate vanilla bean chantilly, chocolate tuile Croissant Bread Pudding Choices: Vanilla bean, candied walnut, dark chocolate, blueberry, white chocolate, caramel Cheese & Honey Tasting Nicasio brie , La tur, Comte French, Napa Honey, Baguette, pickled grape, fig jam |
Spring Summer
Salads, Veggies, Soups, Cheese and fun! Dungeness Crab Deviled Egg Deviled crab salad, poached local egg, trout roe, micro greens salad lemon aioli Comte & Parmesan Cheese Tartelette Herbs, caramelized onion, spinach, comte cheese, chive oil, arugula Raspberry & Burrata Salad Baby toy box lettuce and cucumber roulade, burrata cheese, toasted walnut, red onion, fresh raspberry balsamic tarragon vinaigrette, balsamic syrup, basil oil Grilled Peach & Burrata Cheese Raspberry vinaigrette, toasted pistachio, microgreens, cucumber ribbon, espelette crostini Avocado Grapefruit & Crispy Prosciutto Mosaic Salad Cucumber Roulade Toy box lettuce, avocado and grapefruit citrus dressing, cucumber ribbon, avocado-mousse, orange, microgreens, crispy prosciutto di Parma Heirloom Tomato & Pesto “caprese” Salad (Late June - Sept) Adair garden basil pesto, bocconcini, parmesan, toasted pine nut, heirloom tomato, microgreens, espelette crostini Baby Spinach & Blood Orange Blue Cheese Vinaigrette Point Reyes gorgonzola, blood orange supreme, pickled red onion and fresh baby spinach “Warm Salads” Stuffed Roast Tomato Avocado Mousse Egg Yolk Organic EVOO braised Organic egg yolk, Mirepoix herb breadcrumb stuffing, roma tomato Avocado mousse, herb oil, crème fraîche and garden flower Stuffed Cue Ball Squash Vegetable & Brie Fondue Baby carrot, braised pearl onion, garlic confit, mirepoix-brunoise, “mornay” chardonnay cream chive brie fondue , fine herbs, “arugula shaved onion salad” Sweet pepper coulis Potato Pave & Garden Vegetables Pearl onion, carrot, zucchini, viola, nasturtium, chardonnay stone ground mustard cream sauce, chive oil Potato Gnocchi Gnocchi Summer Truffle & Ricotta House made & pan seared potato pillows, infused summer truffle ricotta, sunflower sprouts, charred, spring onion cherry tomato, parmesan-reggiano Gnocchi Gorgonzola Cream & Egg house made potato gnocchi, Pt Reyes Bay Blue cheese cream sauce, truffle foam, EVOO poached egg yolk, arugula, microgreens Garden Gnocchi & Pesto Fine herbs, charred cherry tomato, spring onion, summer squash, fresh arugula, basil pesto cream sauce, parmesan tuile Seafood Gnocchi & Garden Veggies Mussels, sole, salmon, herbs, pea shoot, baby kale, brunoise mirepoix, spring garlic, lemon tarragon cream sauce fume Gnocchi Forestiere Potato Dumplings Wild mushrooms, summer-black-truffle-herb-ricotta mousse, housemade potato gnocchi, Herb oils, parmesan mushroom cream sauce, parmesan tuile Seafood Deconstructed Niçoise Salad Pepper seared Ahi, yukon, kalamata, medium boiled egg, green bean, cherry tomato, lemon chive white balsamic shallot anchovy dijon dressing, pickled fennel & red onion, microgreens Crab & Avocado Tower Lemon herb aioli, dungeness crab, baby arugula and shaved onion, avocado tomato concasse, avocado mousse, charred lemon wheel, espelette lattice chip "Ceviche Martini" Bay shrimp, yellowfin tuna, diver scallops, salmon, scallion, avocado, watercress, Hansons vodka and meyer lemon, crostini - in a chilled martini glass (Add Osetra Caviar $20 per person) Aguachile ‘Ceviche” Scallop, shrimp, garlic, cilantro, jalapeno peppers, serrano peppers, lime, radish, cucumber, red onion in mason jar, sweet potato lattice chip King Salmon forestiere & Tomato Porcini tomato madeira cream sauce, basmati rice grilled patty squash Salmon & Saffron Ca. King Salmon, Saffron white wine cream beurre blanc, grilled corn, risotto-cake, chive oil, edible flowers Corvina Sea Bass Garden chive & rosemary tomato confit, celery root puree, lattice chip, salmon roe caviar Sea Bass & Herbs Bearnaise sauce, espelette chive marjoram spiced short grain brown rice, watercress herbs lime zest shaved onion "gremolata style” salad Mussels & Clam Poulette White wine spring onion & garlic confit cream sauce, parsley, herb butter grilled baguette Sea Bass Mousseline Forestier Orange mousseline hollandaise, pan seared porcini dusted sea bass, herb roasted wild mushrooms, yukon potato Seared Diver Scallop Sunflower Lemon Sautéed sunflower sprouts, grilled lemon and grilled lemon beurre blanc, peas, parmesan herb polenta cake Petrale Sole Tomato Roulade Provençale & Pain Perdu Herb shallot tomato stuffed sole, tarragon sourdough pain perdu, shaved onion microgreen salad, chive oil, beurre monte and lattice chip California Halibut Remoulade, white Northern beans, braised greens, lattice chip, meyer lemon compote, paddlefish roe caviar Poultry Duck Rillettes Mason jar braised duck leg, clarified butter, parsley, fruit marmalade, frise apple cider vinaigrette micro salad, crostini Pecan Crusted Duck Breast & Strawberry Balsamic Gastrique Pecan crusted seared duck breast, beurre-noisette cabbage Duck Breast & Blackberry Scent of juniper and clove, plum gastrique stewed blackberry, lavender orange creme fraiche, basil pearl couscous braised Napa cabbage Baked Chicken “Cordon Bleu” Roulade Prosciutto, gruyère, pounded chicken breast, whole grain mustard chicken demi-glace, braised kale, white bean fricassee Duck Confit & Cream Leek Slow peking duck leg, house- whole grain mustard creamed spiced baby leek, haricot vert Pork Snake River Farms Pork Belly Pilsner apple braised pork belly, collard greens, spiced apple chutney, peppers coils, dry jack polenta herb cake Pepper Seared Pork tenderloin & Apple Potatoes Anna, apple balsamic honey gastrique, braised apple compote, roast carrot ribbons, herb 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, herb oil Porcini Dusted Pork Tenderloin & Blackberry Blackberry gastrique, tarragon-sage brown butter carrot, polenta cake Red Meats Sous Vide Provençal Filet Mignon & Summer Black truffle Butter Red wine demi-glace, chive oil, confit-garlic, braised kale, baby carrot, yukon potato Filet Mignon Au Poivre Porcini pepper cognac cream sauce, toy box summer squash, charred cherry tomato, pea puree, yukon potato fondant 21 Day Aged Grilled Prime Ribeye Garlic confit yukon, bay leaf spiced carrot puree, asparagus, red wine demi-glace, chive oil Boneless Short Ribs & Red Wine Demi Glace Blistered cherry tomato, garlic confit, carrot, porcini butter, garlic herb Yukon potato fondant Cabernet Flank Steak & Chimichurri Cast iron grilled, “Roulade of flank-steak” scallion, garlic confit herb organic short grain rice Akaushi Beef Tartare Crostini, pickled onion, capers, cornichon, EVOO poached egg yolk, crème fraîche, Dijon California Lamb Loin or Rack of Lamb Ca. Lamb, roasted lamb wholegrain mustard herb demi-glace, mustard pepper herb crusted, summer squash, sunflower sprouts A5 Kobe Wagyu Beef Boneless Ribeye Steak Authentic A5 from Japan 6 oz. cast iron grilled, espelette, maldon, beef-demi, seasonal vegetable and potato Upgrade A5 add $42/pp Dessert Individual Cheesecake Flavors: Lemon zest honey lavender, white chocolate ganache, vanilla, seasonal berry, chocolate, espresso dark chocolate ganache, peanut butter and jelly, graham cracker butter brown sugar crust French Chocolate Mousse & Raspberry Sauce Vanilla Bean Whipped Cream in Mason jar Flourless Espresso Chocolate Torte Sea salt cognac caramel, vanilla bean chantilly, fresh blackberry, chocolate tuile Individual Black Forest Cake Cherries and chocolate ganache, mascarpone whip cream, chocolate cake, cherry gastrique Blackberry Vanilla Tartlets Vanilla creme anglaise, pastry cream, fresh and blackberry marmalade Croissant Bread Pudding Choose: Vanilla Bean | Chocolate | Seasonal Berry | White Chocolate | Caramel Cheese & Honey Tasting La tur, Nicasio, Brie, individual brioche loaf, blueberry marmalade Creme Brulee Flavors: Vanilla | lavender lemon honey | Chocolate | Espresso | Frangelico |
A5 Japanese Wagyu Upgrade Available
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The real deal: A5 Kobe Wagyu Available with an upgrade fee. Call for details.
Comes with certificate. Doesn't get much better than this for beef lovers, a must try. |
