Private Chef Dining Experiences: Start here!
Get a 5 or more course dining experience. wine pairing, tableware rentals, Executive Chef and maitre d' at your next dinner party or Wine Country Vacation villa.
Our meal could not have be more perfect. The blue cheese tartlet was amazing! You MUST hire Chef Adair for you next dinner. His personality equaled his food. Just outstanding! - SusanG. Danville, CA
Multi-course Platinum Private Chef Menu
Platinum Menu | Five Course “The world is your oyster”
Includes Chef, server, menu & tableware rentals
We can take our time choosing the menu while you lock in your date with a deposit. The price stays the same as quoted. You have carte blanche on this menu for your choices. Simply choose your top 10 favorite menu items and email them to us. The Chef will take what you like, and customize your menu based on your favorites.
(All final menus can have custom vegetarian, GF and/or vegan alternatives with each course if needed, extra fee may apply)
We look forward to serving you!
Before the dinner:
Ask about our add on reception appetizers and or wine pairings
Menu
Cold
Caviar & Blini
Creme fraiche, chive, cured egg yolk, potato blini, Osetra Caviar
Deconstructed Niçoise Salad
Pepper seared Ahi, Yukon, kalamata, egg, green bean, cherry tomato, lemon chive white balsamic shallot anchovy Dijon dressing, pickled fennel & red onion, microgreens
Goat Cheese Tartlet & Raspberry Vinaigrette
Buttercrust, caramelized onion, roasted scallion, micro green raspberry salad
Lobster & Potato Osetra Caviar “Salad”
Osetra Caviar, Maine Lobster, microgreens, whole grain mustard herb aioli potato salad, chive oil
Tuna Tartare & Caviar
Cured egg yolk shaved, mustard seed cracker, scallion, ginger, sesame seed, avocado, dijon vinaigrette, Osetra caviar and yellowfin tuna
Ceviche “Martini” & Caviar
Osetra Caviar, Bay shrimp, yellowfin tuna, diver scallops, salmon, lemon, avocado,watercress, EVOO, Sonoma County Vodka, crostini, serve in a chilled Martini Glass
Country Pâté de Terrine (Pâté de Campagne)
Bacon, ground pork and lamb, ham, pistachio nut, cognac, toasted spices, house mustard, cornichon, crostini, micro salad
Avocado & Grapefruit Salad with Honeydew Melon
Toy box organic lettuces, avocado mousse, melon balls, grapefruit supreme, grapefruit avocado vinaigrette, shaved red onion, crispy Prosciutto di Parma
Lobster Crab Caviar & Tomato Salad
A tower of dungeness crab, bamboo steamed lobster tail, Adair garden heirloom tomato, Osetra caviar & bay leaf sea salt yukon, creme fraiche, chive oil
Caprese Salad
Fresh buffalo mozzarella, heirloom tomato, olive tapenade, balsamic reduction, Sonoma EVOO, chive oil, basil, parmesan tuile
Charcuterie & Cheese Board (As a course)
Duck rillettes, cured meats - salami, copa, Humboldt fog, toma, brie, plum & blackberry marmalade, pickled grapes and crostini
Small Plate: Gnocchi, Pasta, Potato
Forest Floor Mushroom Tartlet
Duxelle truffle, chanterelle, fiddlehead fern, gruyere cheese, “ herbs sprout salad,”
mushroom tuile
Gnocchi Forestiere
Wild mushrooms, black truffle ricotta, fresh truffle potato gnocchi, Herb oils, parmesan mushroom cream sauce
Seafood Gnocchi
Lemon thyme cream beurre blanc sauce, scallop, ahi, petrale sole, zucchini, spring onion, sunflower sprouts, viola
Potato Pave & EVOO Poached Egg Yolk
Thin layers of pressed russet potato, chive, cream, pan fried, chardonnay stone ground mustard cream sauce, egg yolk
Open Faced Ravioli
Seafood | Vegetable | Cheese
Seafood
The Seafood Trifecta Crab, Caviar & Lobster Roll “Salad”
Osetra golden caviar blini, Maine bamboo steamed lobster “roll,” avocado tomato crab salad tower, aioli, shaved egg, chive oil, creme fraiche
Dungeness Crab & Risotto Cake
Bodega Bay dungeness crab, grilled lemon compote, herb aioli, fried parmesan risotto canapé, seasonal vegetable
Diver Scallops & Remoulade “Fish & Chip”
Potato Dian, caper cornichon tarragon sauce, beer braised cabbage, Tsar trout roe caviar
East Coast Meets West Coast
Beurre monte poached Maine lobster, Dungeness crab cake, baked polenta cake, cognac lobster cream reduction sauce, arugula
Salmon “Niçoise”
Pepper seared king Salmon, warm yukon kalamata chopped egg green bean and cherry tomato medley, lemon chive shallot anchovy dijon aioli, microgreens
Sole & Madeira
Petrale sole roulade, lobster black truffle Madeira cream sauce, celery root purée, lattice chip
Seafood Pot Pie
Bechamel, Maine lobster, crab, diver scallops, salmon. tarragon, chive, mirepoix
Halibut & Chard
Pilsner kombu dashi, seared Swiss chard herb brown rice roulade, radish lemon zest herb ”gremolata”
Salmon Open Faced Ravioli Forestiere
Seared salmon pasta sheets, spinach, ricotta, golden chanterelle mushroom cream sauce, smoked salmon roe
Diver Scallop & Grilled Corn
Roasted cipollini onions, braised greens, fire roasted cream corn puree, herb parmesan-reggiano polenta cake, parmesan tuile
Seared Diver Scallop
Beurre blanc, pea puree, pea sprouts, crispy herb parmesan risotto cake
Seared Ahi & Ginger Cabbage
Nori, anise, pepper crusted seared Yellowfin, ginger orange glazed cabbage
Sea Bass Cream & Caviar
Champagne chive cream sauce, potato balls, Osetra caviar, seasonal veggie
“Raw”
Salmon, Ahi - sashimi, microgreens, shaved fennel and cabbage - ginger aioli
Blini & Caviar Micro Green Salad
Osetra caviar on potato blini, chive crème fraîché, Adair Garden microgreens, shaved egg
Hot Lobster dishes
Lobster Polenta & Cognac Lobster Sauce
Beurre monte poached Maine Lobster, creamy herbed baked polenta cake, grilled corn, cognac lobster bisque sauce and lattice chip
Lobster Orange Saffron Potato
Beurre monte Maine lobster, orange gastrique,, crème fraîche, saffron stained Yukon
Lobster Stuffed Tomato & Butter Poached Lobster
Beurre Monte - Maine lobster tail, chive, Adair garden vine ripened tomato & tarragon bisque “sauce”
Poultry
Duck² & Pave
Potato pave, duck confit chard roulade and provencal seared duck breast, raspberry gastrique and tarragon creme fraiche and baby carrot
Duck Confit Chard Farce
Pulled duck confit chard roulade, onion marmalade, brandy thyme garlic confit sweet potato medallion arroser
Duck Rillettes
Mason jar braised duck leg, clarified butter, parsley, fruit marmalade, crostini
Chicken & Truffle Pot Pie
Pate de Choux crust, mirepoix, fine herbs, bechamel, shaved truffles, braised pulled Rosie chicken
Dijon Chicken & Artichoke “Tower”
Breaded chicken breast, pressed-potato-artichoke-pave, Chardonnay stone ground mustard cream sauce, sunflower sprouts
“Chicken Cordon Bleu” Roulade
Prosciutto rolled gruyère stuffed chicken breast, whole grain mustard demi-glace, white bean fricassee, mirepoix
Duck Confit Roulade & Artichoke
Boneless confit of duck leg wrapped in chard, stone-ground mustard Sherry poultry demi-glace demi-glace and sauteed shallot fine herb artichoke heart
Duck Breast Crème Fraîche & Fig (or season fruit)
Alaplancha seared duck breast, seasonal fruit- gastrique, espelette pepper, whipped whole grain mustard tarragon crème fraiche, butter seared fig
Duck Confit & Madeira Split Pea
Madera & orange blossom honey demi-glace, split pea
Duck Confit Roulade & Tomato Onion Marmalade (aug-Oct)
Confit leg of duck, chard, roma tomato onion marmalade, crispy risotto cake
Duck Confit Roulade & Honey Mustard Demi-Glace
Confit leg of duck, kale, balsamic onion marmalade, whole grain mustard honey demi-glace, crispy risotto cake and parmesan tuile
Maple Leaf Duck Breast & Gastrique
Seared duck breast, juniper sage butter couscous, blueberry gastrique, baby carrot
Duck Breast & Polenta Truffle Ragout
Herb creamy polenta, trumpet royal and portobello, parmesan tomato ragout, black truffle chardonnay cream
Pork & Lamb
Pilsner Braised Pork Belly & Apple Spiced Chutney
Snake River Farms Pork belly, braised crispy seared, Apple chutney, cipollini onion, soft butter sage organic white polenta
Roast Pork Tenderloin
Grilled sweet corn puree, espelette, herb oil, garlic confit, beurre noisette artichoke heart - pearl onion
Pork Tenderloin Prosciutto Roulade & Polenta
Fava bean, pea shoots, tarragon beurre blanc, herb polenta cake, crispy potato brunoise
Loin of Lamb
Orange maple mint bourbon sauce, potato puree, pancetta brussels sprouts and cipollini onion
Or
Sous Vide Ca. Lamb Loin
charred cherry tomato, goat cheese mousse, potato, pestle & mortal garlic and herbs
Pepper Crusted Rack of Lamb
Red green black pepper herb brown butter seared lamb, risotto cake, butter shallot tarragon glazed carrot, cognac herb demi-glace
Rack of Lamb
Orange maple mint bourbon glaze, Brussels sprouts, goat cheese, pancetta, seasonal vegetables
Beef Dish Ideas
Sous Vide Filet Mignon Provençal Sous vibe/ arroser beef tenderloin, seasonal vegetable, potato fondant, garlic confit, cabernet beef demi-glace
Filet Mignon & Truffle
With beurre noisette braised cipollini onions, peas & carrots 2 ways, yukon “arroser-fondant”, sauce périgueux, shaved black truffle
“Steak & Egg Yolk”
Angus Ribeye, EVOO poached egg yolk, demi-glace, triple cream brie fonduta, fried sourdough canape, seasonal vegetable
Boneless Short Ribs & Truffle Risotto
Red wine braised short ribs, risotto, shaved black truffles, sauce périgueux Madeira
21 Day Aged Grilled Prime Ribeye
Redwine porcini beef demi-glace, Carrot puree, garlic confit yukon potato, grilled Napa cabbage
*A5 Kobe Wagyu Beef Boneless Ribeye Steak
Authentic A5 from Japan 6 oz. cast iron grilled, espelette, maldon, beef-demi, seasonal vegetable and potato
Add an additional $42 per person
Dessert
Dark Chocolate Espresso Flourless Torte
Cognac sea salt caramel sauce, honey chantilly, chocolate tuile
Chocolate Mousse Puff & Cabernet Marmalade
French chocolate mousse filled profiterole, Cabernet blackberry marmalade sauce, creme anglaise, chocolate tuile
Lemon Tart & Swiss Meringue
Sugar cookie crust, torched meringue
Banana Creme Brulee
Pistachio, berry, sugar cookie, mint
Individual Black Forest Cake
Cherries and chocolate ganache, mascarpone whip cream, chocolate cake, cherry gastrique
House made Individual Cheesecake
Any seasonal flavor: Meyer Lemon Lavender, Meyer lemon white &/or dark chocolate ganache, vanilla bean, seasonal berry, chocolate, espresso dark chocolate ganache, graham cracker butter brown sugar crust
Cheese & Honey Tasting
Blueberry marmalade, La tur, Nicasio brie, Comte, petite brioche loaf, Napa wild honey whipped butter and drizzle
(great as a first course or dessert)
Includes Chef, server, menu & tableware rentals
We can take our time choosing the menu while you lock in your date with a deposit. The price stays the same as quoted. You have carte blanche on this menu for your choices. Simply choose your top 10 favorite menu items and email them to us. The Chef will take what you like, and customize your menu based on your favorites.
(All final menus can have custom vegetarian, GF and/or vegan alternatives with each course if needed, extra fee may apply)
We look forward to serving you!
Before the dinner:
Ask about our add on reception appetizers and or wine pairings
Menu
Cold
Caviar & Blini
Creme fraiche, chive, cured egg yolk, potato blini, Osetra Caviar
Deconstructed Niçoise Salad
Pepper seared Ahi, Yukon, kalamata, egg, green bean, cherry tomato, lemon chive white balsamic shallot anchovy Dijon dressing, pickled fennel & red onion, microgreens
Goat Cheese Tartlet & Raspberry Vinaigrette
Buttercrust, caramelized onion, roasted scallion, micro green raspberry salad
Lobster & Potato Osetra Caviar “Salad”
Osetra Caviar, Maine Lobster, microgreens, whole grain mustard herb aioli potato salad, chive oil
Tuna Tartare & Caviar
Cured egg yolk shaved, mustard seed cracker, scallion, ginger, sesame seed, avocado, dijon vinaigrette, Osetra caviar and yellowfin tuna
Ceviche “Martini” & Caviar
Osetra Caviar, Bay shrimp, yellowfin tuna, diver scallops, salmon, lemon, avocado,watercress, EVOO, Sonoma County Vodka, crostini, serve in a chilled Martini Glass
Country Pâté de Terrine (Pâté de Campagne)
Bacon, ground pork and lamb, ham, pistachio nut, cognac, toasted spices, house mustard, cornichon, crostini, micro salad
Avocado & Grapefruit Salad with Honeydew Melon
Toy box organic lettuces, avocado mousse, melon balls, grapefruit supreme, grapefruit avocado vinaigrette, shaved red onion, crispy Prosciutto di Parma
Lobster Crab Caviar & Tomato Salad
A tower of dungeness crab, bamboo steamed lobster tail, Adair garden heirloom tomato, Osetra caviar & bay leaf sea salt yukon, creme fraiche, chive oil
Caprese Salad
Fresh buffalo mozzarella, heirloom tomato, olive tapenade, balsamic reduction, Sonoma EVOO, chive oil, basil, parmesan tuile
Charcuterie & Cheese Board (As a course)
Duck rillettes, cured meats - salami, copa, Humboldt fog, toma, brie, plum & blackberry marmalade, pickled grapes and crostini
Small Plate: Gnocchi, Pasta, Potato
Forest Floor Mushroom Tartlet
Duxelle truffle, chanterelle, fiddlehead fern, gruyere cheese, “ herbs sprout salad,”
mushroom tuile
Gnocchi Forestiere
Wild mushrooms, black truffle ricotta, fresh truffle potato gnocchi, Herb oils, parmesan mushroom cream sauce
Seafood Gnocchi
Lemon thyme cream beurre blanc sauce, scallop, ahi, petrale sole, zucchini, spring onion, sunflower sprouts, viola
Potato Pave & EVOO Poached Egg Yolk
Thin layers of pressed russet potato, chive, cream, pan fried, chardonnay stone ground mustard cream sauce, egg yolk
Open Faced Ravioli
Seafood | Vegetable | Cheese
Seafood
The Seafood Trifecta Crab, Caviar & Lobster Roll “Salad”
Osetra golden caviar blini, Maine bamboo steamed lobster “roll,” avocado tomato crab salad tower, aioli, shaved egg, chive oil, creme fraiche
Dungeness Crab & Risotto Cake
Bodega Bay dungeness crab, grilled lemon compote, herb aioli, fried parmesan risotto canapé, seasonal vegetable
Diver Scallops & Remoulade “Fish & Chip”
Potato Dian, caper cornichon tarragon sauce, beer braised cabbage, Tsar trout roe caviar
East Coast Meets West Coast
Beurre monte poached Maine lobster, Dungeness crab cake, baked polenta cake, cognac lobster cream reduction sauce, arugula
Salmon “Niçoise”
Pepper seared king Salmon, warm yukon kalamata chopped egg green bean and cherry tomato medley, lemon chive shallot anchovy dijon aioli, microgreens
Sole & Madeira
Petrale sole roulade, lobster black truffle Madeira cream sauce, celery root purée, lattice chip
Seafood Pot Pie
Bechamel, Maine lobster, crab, diver scallops, salmon. tarragon, chive, mirepoix
Halibut & Chard
Pilsner kombu dashi, seared Swiss chard herb brown rice roulade, radish lemon zest herb ”gremolata”
Salmon Open Faced Ravioli Forestiere
Seared salmon pasta sheets, spinach, ricotta, golden chanterelle mushroom cream sauce, smoked salmon roe
Diver Scallop & Grilled Corn
Roasted cipollini onions, braised greens, fire roasted cream corn puree, herb parmesan-reggiano polenta cake, parmesan tuile
Seared Diver Scallop
Beurre blanc, pea puree, pea sprouts, crispy herb parmesan risotto cake
Seared Ahi & Ginger Cabbage
Nori, anise, pepper crusted seared Yellowfin, ginger orange glazed cabbage
Sea Bass Cream & Caviar
Champagne chive cream sauce, potato balls, Osetra caviar, seasonal veggie
“Raw”
Salmon, Ahi - sashimi, microgreens, shaved fennel and cabbage - ginger aioli
Blini & Caviar Micro Green Salad
Osetra caviar on potato blini, chive crème fraîché, Adair Garden microgreens, shaved egg
Hot Lobster dishes
Lobster Polenta & Cognac Lobster Sauce
Beurre monte poached Maine Lobster, creamy herbed baked polenta cake, grilled corn, cognac lobster bisque sauce and lattice chip
Lobster Orange Saffron Potato
Beurre monte Maine lobster, orange gastrique,, crème fraîche, saffron stained Yukon
Lobster Stuffed Tomato & Butter Poached Lobster
Beurre Monte - Maine lobster tail, chive, Adair garden vine ripened tomato & tarragon bisque “sauce”
Poultry
Duck² & Pave
Potato pave, duck confit chard roulade and provencal seared duck breast, raspberry gastrique and tarragon creme fraiche and baby carrot
Duck Confit Chard Farce
Pulled duck confit chard roulade, onion marmalade, brandy thyme garlic confit sweet potato medallion arroser
Duck Rillettes
Mason jar braised duck leg, clarified butter, parsley, fruit marmalade, crostini
Chicken & Truffle Pot Pie
Pate de Choux crust, mirepoix, fine herbs, bechamel, shaved truffles, braised pulled Rosie chicken
Dijon Chicken & Artichoke “Tower”
Breaded chicken breast, pressed-potato-artichoke-pave, Chardonnay stone ground mustard cream sauce, sunflower sprouts
“Chicken Cordon Bleu” Roulade
Prosciutto rolled gruyère stuffed chicken breast, whole grain mustard demi-glace, white bean fricassee, mirepoix
Duck Confit Roulade & Artichoke
Boneless confit of duck leg wrapped in chard, stone-ground mustard Sherry poultry demi-glace demi-glace and sauteed shallot fine herb artichoke heart
Duck Breast Crème Fraîche & Fig (or season fruit)
Alaplancha seared duck breast, seasonal fruit- gastrique, espelette pepper, whipped whole grain mustard tarragon crème fraiche, butter seared fig
Duck Confit & Madeira Split Pea
Madera & orange blossom honey demi-glace, split pea
Duck Confit Roulade & Tomato Onion Marmalade (aug-Oct)
Confit leg of duck, chard, roma tomato onion marmalade, crispy risotto cake
Duck Confit Roulade & Honey Mustard Demi-Glace
Confit leg of duck, kale, balsamic onion marmalade, whole grain mustard honey demi-glace, crispy risotto cake and parmesan tuile
Maple Leaf Duck Breast & Gastrique
Seared duck breast, juniper sage butter couscous, blueberry gastrique, baby carrot
Duck Breast & Polenta Truffle Ragout
Herb creamy polenta, trumpet royal and portobello, parmesan tomato ragout, black truffle chardonnay cream
Pork & Lamb
Pilsner Braised Pork Belly & Apple Spiced Chutney
Snake River Farms Pork belly, braised crispy seared, Apple chutney, cipollini onion, soft butter sage organic white polenta
Roast Pork Tenderloin
Grilled sweet corn puree, espelette, herb oil, garlic confit, beurre noisette artichoke heart - pearl onion
Pork Tenderloin Prosciutto Roulade & Polenta
Fava bean, pea shoots, tarragon beurre blanc, herb polenta cake, crispy potato brunoise
Loin of Lamb
Orange maple mint bourbon sauce, potato puree, pancetta brussels sprouts and cipollini onion
Or
Sous Vide Ca. Lamb Loin
charred cherry tomato, goat cheese mousse, potato, pestle & mortal garlic and herbs
Pepper Crusted Rack of Lamb
Red green black pepper herb brown butter seared lamb, risotto cake, butter shallot tarragon glazed carrot, cognac herb demi-glace
Rack of Lamb
Orange maple mint bourbon glaze, Brussels sprouts, goat cheese, pancetta, seasonal vegetables
Beef Dish Ideas
Sous Vide Filet Mignon Provençal Sous vibe/ arroser beef tenderloin, seasonal vegetable, potato fondant, garlic confit, cabernet beef demi-glace
Filet Mignon & Truffle
With beurre noisette braised cipollini onions, peas & carrots 2 ways, yukon “arroser-fondant”, sauce périgueux, shaved black truffle
“Steak & Egg Yolk”
Angus Ribeye, EVOO poached egg yolk, demi-glace, triple cream brie fonduta, fried sourdough canape, seasonal vegetable
Boneless Short Ribs & Truffle Risotto
Red wine braised short ribs, risotto, shaved black truffles, sauce périgueux Madeira
21 Day Aged Grilled Prime Ribeye
Redwine porcini beef demi-glace, Carrot puree, garlic confit yukon potato, grilled Napa cabbage
*A5 Kobe Wagyu Beef Boneless Ribeye Steak
Authentic A5 from Japan 6 oz. cast iron grilled, espelette, maldon, beef-demi, seasonal vegetable and potato
Add an additional $42 per person
Dessert
Dark Chocolate Espresso Flourless Torte
Cognac sea salt caramel sauce, honey chantilly, chocolate tuile
Chocolate Mousse Puff & Cabernet Marmalade
French chocolate mousse filled profiterole, Cabernet blackberry marmalade sauce, creme anglaise, chocolate tuile
Lemon Tart & Swiss Meringue
Sugar cookie crust, torched meringue
Banana Creme Brulee
Pistachio, berry, sugar cookie, mint
Individual Black Forest Cake
Cherries and chocolate ganache, mascarpone whip cream, chocolate cake, cherry gastrique
House made Individual Cheesecake
Any seasonal flavor: Meyer Lemon Lavender, Meyer lemon white &/or dark chocolate ganache, vanilla bean, seasonal berry, chocolate, espresso dark chocolate ganache, graham cracker butter brown sugar crust
Cheese & Honey Tasting
Blueberry marmalade, La tur, Nicasio brie, Comte, petite brioche loaf, Napa wild honey whipped butter and drizzle
(great as a first course or dessert)
"World class food." — William F. (2010)
