Platinum Private Chef Menu | Napa, Sonoma & Bay Area, Ca.

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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.
Private Chef Lobster & caviar salad
Lobster & caviar salad bamboo steamed, osetra caviar, garden flower salad, chive oil...
Forestière Seabass, mushroom white wine cream, potato and smoked trout roe
Seabass parmesan
Scallop and roast tomato/herb bread pudding with Hollandaise
Pork tenderloin prosciutto roulade, polenta cake and fava bean
Duck Confit
"Boneless" Duck Confit. Deconstructed duck confit and collard greens, white truffled split pea puree
Private chef Rack of Lamb Chef Adair
Rack of Lamb and orange sauce
Mille-feuille 
Paraduxx winery Napa Catering private chef,ca.
Mille-feuille
​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)

Contact Chef Adair
"World class food." — William F. (2010)
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Our Shop & Kitchen: prep/Chef Adair is located at 538 East Cotati Ave., Cotati Ca. 94931 | 707-795-3675 | [email protected]
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