Our Four Course Gold Private Chef Menu Samples
If you want an amazing meal to go with your fabulous evening, then hire Chef Adair. You will not be disappointed." (Jordan P.)
Our Private Chef & Catering Gold Package Menu Sample
Gold Menu | Fall Winter | Four CourseSalad, Veggie Amuse, Soup & Cheese
Garden Mosaic "Warm Salad" Organic tabbouleh quinoa, braised thumbelina carrot, asparagus tips, wild mushroom, tokyo turnips, sauteed brunoise-mirepoix, cucumber ribbons, seasalt herb oil and maldon salt Seared Scallops Warm Frisee Salad Seared scallop, lightly warmed frisée salad with a warm pancetta shallot garlic herb dijon - vinaigrette, roasted pancetta, hard boil shaved egg and red onion, chive oil and micro greens Mosaic Cucumber Roulade Salad Raspberry vinaigrette, pickled red onions and fennel, blackberry, pomegranate reduction, fresh herbs, toy box lettuce, cucumber ribbon, shaved Parmigiano-reggiano, toasted pistachio Little Gem Caesar Boat Shaved parmesan, ½ little gem, housemade creamy anchovy caesar dressing, grilled lemon compote, crushed herb crouton Crab Deviled Egg Deviled crab salad, medium boil local egg, “deviled” egg yolk, trout roe, microgreen salad lemon aioli, radish baton Lobster Tail & Potato Salad Maine lobster tail, yukon potato lemon aioli, shallot, little gem, EVOO, sea salt Vegetable & Potato Leek Soup Turned carrot, pearl onion, lemon zest, chive whipped creme fraiche and crispy leeks Gruyere & Dry Jack Tartlet French Comte cream, fine herbs, balsamic caramelized onion, butter crust, tall microgreens picked herbs wafer thin shallot salad, chive oil and crème fraîche 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, shaved onion and toasted pistachio chevre goat cheese, fresh raspberry and english cucumber roulade Baked Polenta Cake & Wild Mushroom “warm salad amuse” Chimichurri sauce, crispy baked miatake & chanterelles on parmesan polenta, herbs, braised greens, porcini and kale dust 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 bread Organic Marinated Vegetable & Herb Salad heirloom tomato, marinated veggies, pesto, balsamic reduction, Kalamata and sundried tomato tapenade crostini and fresh basil Gnocchi & Pot Pies Winter Gnocchi Beurre Noisette Baked Kabocha and butternut squash, brown butter sage sauce, herb oil, maldon and espelette Seafood Gnocchi (25 guests or less only please) Herb 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 & Poached Egg Truffled duxelle gruyere cream, miatake, clamshell mushrooms, frisée herbs shaved onion pancetta salad, pancetta dijon sherry warm vinaigrette, baked trumpet royal garnishes Seafood (add osetra caviar $15 per person to any dish as garnish) Seared Sea Bass & White Miso Skin on seared, sake lobster white miso broth, scallion, zucchini balls, lattice chip 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 Lobster Sauce Herb asiago polenta, kale, lobster “bisque” sauce, grilled corn, micro greens, 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 Chicken breast roll and stuffed with carmody cheese, bacon, chard - wrapped in prosciutto and seared, chardonnay honey & stone ground mustard chicken demi-glace, medley roasted root vegetables Duck Confit Kale Au Poivre Shredded confit of duck wrapped in kale roulade, Brandy herb garlic cream sauce, yukon, collard greens Duck Breast A La Plancha Madeira & stone ground mustard honey duck demi-glace, truffled split pea puree, grilled cabbage “spear”, orange zest whipped creme fraiche Red Meat Center Cut Dry Aged Ribeye Redwine porcini beef demi-glace, garlic confit yukon potato fondant, grilled Napa cabbage, thumbelina carrot Grilled Filet Mignon & Truffle Butter Cabernet beef demi-glace, scalloped potato pave, herb oil, peas and carrots 2 ways Sous Vide Filet Mignon Provençal Pea puree, thyme arrose butternut squash medallions, caramelized onion, cabernet demi-glace Bavette Steak Forestière Au Poivre Red wine marinated Cast iron seared steak, porcini Madeira cream sauce, crimini mushroom, braised chard, garlic yukon Fondant Bourbon Bavette À la Plancha & Duxelle Hen of the Woods, button mushroom bourbon butter duxelle, puff pastry, pancetta braised thumbelina carrot pearl onion beef bourguignon sauce, crispy prosciutto 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 *Add an additional $48 per person | Special Order for groups of 10 plus. 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 Coupe en Chocolat & Banana Cream Toasted pecan chocolate praline, banana pastry cream, brown sugar graham cracker crumble, banana brulee, coconut Flourless Dark Chocolate Torte Sea salt cognac caramel, chocolate vanilla bean chantilly quenelle, chocolate tuile Warm Croissant Bread Pudding Choices: Vanilla bean, candied walnut, dark chocolate, blueberry, Fall flavors spiced clove cinnamon pumpkin, white chocolate, caramel sauce, creme anglaise Blackberry Tartlets Vanilla creme anglaise, pastry cream and blackberry marmalade, butter crust, fresh black berry and burnt swiss meringue Chocolate Mousse & Swiss Meringue Espresso Shot French mousse au Chocolat, burnt meringue, cocoa powder, served in porcelain espresso cup Citrus Olive Oil Cake Citrus orange and lemon glaze, spiced apple-persimmon chutney, clove spiced orange and blonde port wine sabayon sauce Cheese & Honey Tasting Nicasio brie , La tur, Comte French, Napa Honey, Baguette, pickled grape, fig jam |
Gold Menu | Spring Summer | Four CourseSalads, Veggies, Soups, raw, Cheese and fun!
Dungeness Crab Deviled Egg Deviled crab salad, poached local egg, trout roe, micro greens salad lemon aioli Tuna & Hamachi Crudo Yellow fin and Hamachi, soy, yuzu citrus, thinly sliced jalapeno, radish and onion micro herb “salad” Comte & Parmesan Cheese Tartelette Herbs, caramelized onion, spinach, comte cheese, chive oil, arugula Raspberry & Burrata Cucumber Salad Baby toy box lettuce and cucumber roulade, burrata cheese, toasted walnut, red onion, fresh raspberry balsamic tarragon vinaigrette, balsamic syrup, basil oil Beet Carpaccio Salad Braised beet thinly sliced, goat cheese mousse, orange zest-pickled onion , toasted crush pistachio, parsley tarragon and oregano leaf, lemon thyme dijon vinaigrette salad Akaushi Beef Tartare Pickled onion, capers, cornichon, EVOO poached egg yolk, crème fraîche, Dijon, house made mustard cracker Grilled Peach & Burrata Cheese (June - Sept) Raspberry vinaigrette, toasted pistachio, microgreens, cucumber ribbon roulade, espelette crostini Little Gem Caesar Spears Shaved parmigiano-reggiano, parmesan tuile, grilled lemon compote, sourdough “crushed” crouton, our house creamy anchovy caesar dressing Avocado Grapefruit & Crispy Prosciutto Mosaic Salad Cucumber Roulade Toy box lettuce, avocado and grapefruit citrus dressing, cucumber ribbon roll, 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 Raspberry Orange & Goat Cheese Salad Organic toy box local baby lettuces, raspberry vinaigrette, shave onion, chevre mousse, cucumber ribbon, orange supreme, cucumber roulade, toasted pistachios 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 Pasta & Gnocchi Gnocchi Summer Truffle & Ricotta House made & pan seared potato pillows, infused summer truffle ricotta, shaved burgundy truffle, 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 Handmade Fettuccine Spicy Heirloom Tomato & Basil Sauce House made fresh pasta, hand crushed heirloom tomatoes, garlic, chili flakes, basil, Parmigiano-Reggiano and butter tossed Seafood Seared Sea Bass & White Miso Skin on seared, sake lobster white miso broth, scallion, zucchini balls, lattice chip 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, blue 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, thumbelina carrot, lattice chip 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 & Salmon Roe Orange mousseline hollandaise, salmon roe caviar, pan seared porcini dusted sea bass, herb roasted wild mushrooms, yukon fondant 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 Meat course (Let us know if you’d like to add shaved fresh black truffle any dish at market price) Sous Vide Provençal Filet Mignon & Summer Black Truffle Butter Red wine demi-glace, chive oil, confit-garlic, braised kale, thumbelina carrot, yukon potato fondant, kale dust Filet Mignon Au Poivre Porcini pepper cognac cream sauce, thumbelina carrot, pea puree, yukon potato fondant Center Cut Ribeye & Red Wine Demi-Glace Garlic confit yukon fondant, thumbelina carrot, cabernet demi-glace, chive oil Boneless Prime Short Ribs & Red Wine Demi Glace Thumbelina carrot, garlic confit, truffle butter, garlic herb Yukon potato fondant Cabernet Flank Steak & Chimichurri Cast iron grilled, “Roulade of flank-steak” scallion, garlic confit herb organic short grain brown rice and broccoli California Lamb: Boneless Loin or Rack of Lamb Local lamb, roasted lamb wholegrain mustard herb demi-glace, mustard pepper herb crusted, summer squash, sunflower sprouts 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 Coupe en Chocolat & Banana Cream Toasted pecan chocolate praline, banana pastry cream, brown sugar graham cracker crumble, banana brulee, coconut Chocolate Mousse & Swiss Meringue Mousse au Chocolat, burnt meringue, cocoa power, served in porcelain espresso cup Flourless Dark Chocolate Torte Sea salt cognac caramel, vanilla bean chantilly, fresh blackberry, chocolate tuile Blackberry Vanilla Tartlets Vanilla swiss meringue, pastry cream, fresh blackberry Croissant Bread Pudding Choose: Vanilla Bean | Chocolate | Seasonal Berry | White Chocolate | Caramel Cheese & Honey Tasting La tur, Nicasio, Brie, individual brioche loaf, blueberry marmalade and Napa honey Creme Brulee Flavors: Vanilla | lavender lemon honey | Chocolate | Espresso | Frangelico |
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Book now to secure your date before it’s gone. You’ll have carte blanche on your chosen menu package—just pick your top 10 favorites below, and we’ll create a customized multi-course experience from your selections.
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