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 Menu Samples
We ask you pick your top 10 Fave's and email to chef and we'll customize your number of courses based on your fave's below:
Menu
Menu
Charcuterie & Cheese
(can be an appetizer course or an reception appetizer station before dinner)
Lobster & Caviar Salad
American Osetra White Sturgeon Caviar, Maine lobster, microgreens, whipped whole grain mustard tarragon creme fraiche,
Blue Cheese Tartlet & Grilled Pear
Point Reyes Gorgonzola, Riesling poached Bosc pea, butter crust, arugula and bulls blood micro greens
Goat Cheese Tartlet & Blood Orange Vinaigrette
Butter Crust, caramelized onion, roasted scallion,micro green blood orange salad
Avocado and Grapefruit Salad
Butter lettuce, avocado, grapefruit, grapefruit avocado vinaigrette, Prosciutto di Parma
Truffle Asiago Gnocchi Forestiere
Wild mushrooms,black truffle, ricotta, house made potato gnocchi, Herb oils, parmesan mushroom cream sauce
Seafood
Sonoma Vodka & Caviar "Ceviche Martini"
Bay shrimp, yellowfin tuna, diver scallops, lemon/lime, avocado, watercress, Hanson Sonoma Vodka & American Sturgeon Caviar
Dungeness Crab & Risotto Cake
Bodega Bay - Dungeness crab, lemon herb aioli, fried parmesan risotto canapé
Dungeness Crab Profiterole Sliders
Espelette aioli, cornichon brunoise and alder smoked salt
(Crab Season: Nov – June)
Sole & Madeira
Dover sole roulade, lobster black truffle Madeira cream sauce, celery root purée
Seafood Pot Pie
Bechamel, Maine lobster, Dungeness crab, diver scallops, salmon
Cedar plank Smoked Halibut & Chard
Japanese beer kombu dashi, smoked Swiss chard sushi rice dolma, radish ginger salsa
King Salmon Forestiere
Seared salmon, spinach, ricotta, golden chanterelle mushroom cream sauce
Diver Scallop & Caviar
Roasted pearl onions, seasonal greens, American Sturgeon caviar, fire roasted corn puree
Seared Diver Scallop
Lemon lime hollandaise, fava beans, sautéed pea sprouts, herb bread pudding
Sea Bass
Champagne cream sauce and carrot foam with potato “pearls” and ramps
Lobster Ideas
Lobster & Polenta in Cognac
Beurre monte poached Maine Lobster on a creamy herbed seared polenta cake with a brandy lobster velouté
Lobster & Orange
Beurre monte Maine lobster, champagne orange réduction, creme fraiche, Saffron stained yukon, bay leaf - sea salt poached Yukon
Meat Courses
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
Rack of Lamb
Orange maple mint bourbon sauce, pancetta Brussels sprouts and cipollini onion
Pepper Crusted Rack of Lamb
Red green black pepper herb brown sugar seared lamb, risotto, glazed carrot, cognac veal demi-glace
Braised Short Ribs Truffle Risotto
Three day shorts ribs, risotto shaved black truffles, sauce périgueux
Pomegranate Lamb Tenderloin & Fingerling Potato
Pomegranate zinfandel reduction, poached fingerling potato, Frisée micro lettuce fleur de sol, warm blood orange vinaigrette
Beef Filet - Ideas
Tournedos au Duck Confit - Rossini & Truffle Butter
Filet braised in duck fat, duck confit, sour dough, port and Madeira wine demi glace, Black Truffle studded butter and carrot
Wagyu Filet Mignon & Purple Potato
Roasted garlic and shallot herb Peruvian potato with fried leeks julienne and chives with a Cabernet beef demi-glace
Port Wine Angus Beef Filet “Roasted Whole”
Caramelized onion marmalade, port - beef demi-glace, herb roasted fingerling potato
Porcini Dusted Wagyu Filet Mignon & Truffle
With beurre noisette braised cipollini onions, veal demi-glace, Truffled Fingerlings
“Steak & Eggs”
Angus filet mignon, quail egg, demi-glace, triple cream brie fonduta, grilled brioche
Duck, Chicken & Rabbit
Duck Confit & Artichoke
Succulent duck leg with a stone-ground mustard white wine sauce and roasted artichoke
Duck Confit & Madeira Split Pea
Madeira & orange blossom honey demi-glace, split pea
Chicken & Truffle Pot Pie
Pâte à choux “crust”, winter black truffles, Petaluma organic chicken, peas, mirepoix, béchamel
“Chicken Cordon Bleu”
Prosciutto rolled gruyère stuffed chicken breast, whole grain mustard demi-glace, white bean fricassee
Duck Breast
Seared duck breast, juniper sage butter, blackberry maple gastrique
Duck Breast & Polenta Truffle Ragout
Herb creamy polenta, black trumpet portobello Asiago tomato ragout, shaved Truffle
Dessert
Dark Chocolate Espresso Flourless Torte
Cognac sea salt caramel sauce, honey whipped creme fraiche
Mille-feuille
Vanilla bean pastry cream, Brandy Braised Strawberry, pastry, sea salt cognac caramel, honey
Chocolate Mousse Profiteroles & Cabernet Braised Berry
Creme Brulee
Any flavor is possible: Espresso, frangelico, vanilla bean, chocolate, lavender lemon honey
Individual Cheesecakes
Any flavor as we make them from scratch
Banana Brulee, Braised Berries & Sugar Cookie
Pistachio, honey whipped creme fraiche, caramel
Sonoma, Italian & French Cheese & Honey Tasting
Braised Seasonal berry, fine cheeses from epicurean regions, baguette, edible flowers, Sonoma County honey
(great as a first course or dessert)
Platinum Package:
We can customize any menu or choose dishes from any of our menus online. Schedule a menu consultation - let's work together. Tell us your favorites and we will take it from there… Platinum price includes: Artisan bread for the table, Porcelain China, flatware, linen napkins and crystal stemware service.
Extras:
Mineral water, wine, Hors d'oeuvres/cheese charcuterie board - all can be added.
(can be an appetizer course or an reception appetizer station before dinner)
Lobster & Caviar Salad
American Osetra White Sturgeon Caviar, Maine lobster, microgreens, whipped whole grain mustard tarragon creme fraiche,
Blue Cheese Tartlet & Grilled Pear
Point Reyes Gorgonzola, Riesling poached Bosc pea, butter crust, arugula and bulls blood micro greens
Goat Cheese Tartlet & Blood Orange Vinaigrette
Butter Crust, caramelized onion, roasted scallion,micro green blood orange salad
Avocado and Grapefruit Salad
Butter lettuce, avocado, grapefruit, grapefruit avocado vinaigrette, Prosciutto di Parma
Truffle Asiago Gnocchi Forestiere
Wild mushrooms,black truffle, ricotta, house made potato gnocchi, Herb oils, parmesan mushroom cream sauce
Seafood
Sonoma Vodka & Caviar "Ceviche Martini"
Bay shrimp, yellowfin tuna, diver scallops, lemon/lime, avocado, watercress, Hanson Sonoma Vodka & American Sturgeon Caviar
Dungeness Crab & Risotto Cake
Bodega Bay - Dungeness crab, lemon herb aioli, fried parmesan risotto canapé
Dungeness Crab Profiterole Sliders
Espelette aioli, cornichon brunoise and alder smoked salt
(Crab Season: Nov – June)
Sole & Madeira
Dover sole roulade, lobster black truffle Madeira cream sauce, celery root purée
Seafood Pot Pie
Bechamel, Maine lobster, Dungeness crab, diver scallops, salmon
Cedar plank Smoked Halibut & Chard
Japanese beer kombu dashi, smoked Swiss chard sushi rice dolma, radish ginger salsa
King Salmon Forestiere
Seared salmon, spinach, ricotta, golden chanterelle mushroom cream sauce
Diver Scallop & Caviar
Roasted pearl onions, seasonal greens, American Sturgeon caviar, fire roasted corn puree
Seared Diver Scallop
Lemon lime hollandaise, fava beans, sautéed pea sprouts, herb bread pudding
Sea Bass
Champagne cream sauce and carrot foam with potato “pearls” and ramps
Lobster Ideas
Lobster & Polenta in Cognac
Beurre monte poached Maine Lobster on a creamy herbed seared polenta cake with a brandy lobster velouté
Lobster & Orange
Beurre monte Maine lobster, champagne orange réduction, creme fraiche, Saffron stained yukon, bay leaf - sea salt poached Yukon
Meat Courses
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
Rack of Lamb
Orange maple mint bourbon sauce, pancetta Brussels sprouts and cipollini onion
Pepper Crusted Rack of Lamb
Red green black pepper herb brown sugar seared lamb, risotto, glazed carrot, cognac veal demi-glace
Braised Short Ribs Truffle Risotto
Three day shorts ribs, risotto shaved black truffles, sauce périgueux
Pomegranate Lamb Tenderloin & Fingerling Potato
Pomegranate zinfandel reduction, poached fingerling potato, Frisée micro lettuce fleur de sol, warm blood orange vinaigrette
Beef Filet - Ideas
Tournedos au Duck Confit - Rossini & Truffle Butter
Filet braised in duck fat, duck confit, sour dough, port and Madeira wine demi glace, Black Truffle studded butter and carrot
Wagyu Filet Mignon & Purple Potato
Roasted garlic and shallot herb Peruvian potato with fried leeks julienne and chives with a Cabernet beef demi-glace
Port Wine Angus Beef Filet “Roasted Whole”
Caramelized onion marmalade, port - beef demi-glace, herb roasted fingerling potato
Porcini Dusted Wagyu Filet Mignon & Truffle
With beurre noisette braised cipollini onions, veal demi-glace, Truffled Fingerlings
“Steak & Eggs”
Angus filet mignon, quail egg, demi-glace, triple cream brie fonduta, grilled brioche
Duck, Chicken & Rabbit
Duck Confit & Artichoke
Succulent duck leg with a stone-ground mustard white wine sauce and roasted artichoke
Duck Confit & Madeira Split Pea
Madeira & orange blossom honey demi-glace, split pea
Chicken & Truffle Pot Pie
Pâte à choux “crust”, winter black truffles, Petaluma organic chicken, peas, mirepoix, béchamel
“Chicken Cordon Bleu”
Prosciutto rolled gruyère stuffed chicken breast, whole grain mustard demi-glace, white bean fricassee
Duck Breast
Seared duck breast, juniper sage butter, blackberry maple gastrique
Duck Breast & Polenta Truffle Ragout
Herb creamy polenta, black trumpet portobello Asiago tomato ragout, shaved Truffle
Dessert
Dark Chocolate Espresso Flourless Torte
Cognac sea salt caramel sauce, honey whipped creme fraiche
Mille-feuille
Vanilla bean pastry cream, Brandy Braised Strawberry, pastry, sea salt cognac caramel, honey
Chocolate Mousse Profiteroles & Cabernet Braised Berry
Creme Brulee
Any flavor is possible: Espresso, frangelico, vanilla bean, chocolate, lavender lemon honey
Individual Cheesecakes
Any flavor as we make them from scratch
Banana Brulee, Braised Berries & Sugar Cookie
Pistachio, honey whipped creme fraiche, caramel
Sonoma, Italian & French Cheese & Honey Tasting
Braised Seasonal berry, fine cheeses from epicurean regions, baguette, edible flowers, Sonoma County honey
(great as a first course or dessert)
Platinum Package:
We can customize any menu or choose dishes from any of our menus online. Schedule a menu consultation - let's work together. Tell us your favorites and we will take it from there… Platinum price includes: Artisan bread for the table, Porcelain China, flatware, linen napkins and crystal stemware service.
Extras:
Mineral water, wine, Hors d'oeuvres/cheese charcuterie board - all can be added.
"World class food." — William F. (2010)
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. |
