Fun & Professional Private Chef Dining.
"Amazing amazing chef!!!The food could not have been better at any three star Michelin restaurant.
The service was impeccable and from beginning to end he was fabulous. Could not recommend him more highly. Will definitely use him again and again!!" (Arsine P., Sonoma)
Platinum Menu | Five Courses to Nine Courses Available.
A truly Michelin level menu experience
Includes: Chef, server(s), gourmet menu, full service hospitality & tableware rentals i.e china, stemware, flatware for all courses.
Includes: Chef, server(s), gourmet menu, full service hospitality & tableware rentals i.e china, stemware, flatware for all courses.
Cold
Oysters & Caviar
Three Miyagi Tomales Bay California Oysters, topped with White Sturgeon Caviar on frozen seaweed
Caviar & Blini
Creme fraiche, chives, shaved 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, piled high a fresh onion, herbs, micro green and raspberry salad
Lobster & Potato Osetra Caviar “Salad”
Osetra Caviar, Maine Lobster, microgreens, whole grain mustard herb aioli potato salad, chive oil
Tuna Tartare & Caviar “Tower”
Shaved egg yolk & white brunoise, scallion, kiss of ginger, toasted sesame seed, avocado, dijon vinaigrette, Osetra caviar and yellowfin tuna, grilled baguette toast point
Ceviche “Martini” & Caviar
Osetra Caviar, Bay shrimp, yellowfin tuna, diver scallops, salmon, lemon, avocado,watercress, EVOO, Sonoma County Vodka, crostini, served in a chilled Martini Glass
Country Pâté de Terrine (Pâté de Campagne)
Bacon, pork and lamb, ham, pistachio nut, cognac, toasted spices, house mustard, served with cornichon, whole grain mustard whipped creme fraiche, 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 with Tomato Salad & Caviar
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, 3 Sonoma County local cheeses, 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
Hand Rolled Gnocchi Forestiere
Wild mushrooms, black truffle ricotta, fresh truffle potato gnocchi, Herb oils, parmesan mushroom cream sauce
Seafood & Hand Rolled Gnocchi
Lemon zest thyme asiago cream beurre blanc sauce, scallop, ahi, petrale sole, zucchini, scallion, sunflower sprouts, viola and nasturtium leaf
Potato Pave Truffle & Quail Egg
Layers of potato, soft boiled quail egg, chive truffled asiago cream, shaved fresh black truffle, fried leek nest
Winter Gnocchi Beurre Noisette
Baked Kabocha and butternut squash, brown butter sage sauce, herb oil, maldon and espelette
Open Faced Ravioli
Seafood | Vegetable | Cheese
Seafood
Warm Seafood “Tart”
Mussel, lobster, petrale sole, trout roe, prawn, fried seaweed, peas, brunoise potato, onion and carrot, caviar and lobster velouté
Sous Vide Chilean Sea Bass in Chard & Caviar
Warm citrus anchovy vinaigrette sugar snap pea frisée and crispy leek “salad” Sonoma EVOO, herb oil, shaved egg yolk, garnished with Sturgeon Caviar
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 Cake & Risotto Cake
Bodega Bay dungeness crab, grilled lemon compote, herb aioli, fried parmesan risotto canapé, seasonal vegetable
Dungeness Crab & Miso
Sake crab white miso broth, scallion, crab croquette
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, celeriac root purée, lattice chip
Seafood Pot Pie
Bechamel, Maine lobster, crab, diver scallops, salmon. tarragon, chive, mirepoix, house butter puff pastry
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 scallop fume puree, herb parmesan-reggiano polenta cake, seasalt chive oil, 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
Maine Lobster Tail & Cognac Lobster Sauce
Butter poached lobster tail, herb asiago polenta, baby kale, lobster cognac “bisque” sauce, grilled corn, micro greens, puff pastry espelette seasalt “toast”
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
Chicken & Truffle Pot Pie
Pate de Choux crust, mirepoix, fine herbs, truffled bechamel, shaved truffles, braised pulled organic chicken thighs
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
Deconstructed Duck Confit
Provencal boneless duck confit chard roulade, rum spiced cherry gastrique, butter white wine braised baby fennel, baby turnip and crispy duck skin
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
Duck Confit Roulade & Artichoke
“Boneless” confit of duck leg wrapped in chard and bone back in (Yes we know), 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 “pulled” pekin duck wrapped in chard, balsamic onion marmalade, whole grain mustard honey thyme duck demi-glace, panko crusted parmesan thyme risotto cake
Maple Leaf Duck Breast & Gastrique
Seared duck breast, juniper sage butter couscous, blueberry gastrique, thumbelina 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
Sous Vide Ca. Lamb Loin
charred cherry tomato, goat cheese mousse, chimichurri
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, thumbelina carrot, 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, braised thumbelina carrot, sauce périgueux Madeira
Grilled Prime Ribeye
Redwine porcini beef demi-glace, garlic confit yukon potato fondant
glazed thumbelina heirloom carrot & baby white turnip
A5 Kobe Wagyu Beef Boneless Ribeye (Add $45 per person extra for groups or 10 or more only)
Authentic A5 from Japan, Red wine beef pariguex sauce, seasonal vegetable and yukon potato or panko crusted herb risotto cake
Dessert
Warm Croissant Bread Pudding
Toasted croissant with a “custard” base flavor choices: Vanilla bean, candied walnut, dark chocolate, lavender, grilled peach, fig, seasonal berry, fall flavors spiced clove cinnamon pumpkin, white chocolate, caramel sauce, creme anglaise
Dark Chocolate Flourless Torte
Cognac sea salt caramel sauce, chocolate cream quenelle, chocolate tuile
Chocolate Mousse & Swiss Meringue Espresso Shot
French mousse au Chocolat, burnt meringue, cocoa powder, served in porcelain espresso cup
Lemon Meringue
Sugar cookie crust, lemon curd, swiss meringue
Coupe en Chocolat Apple & Crème Caramel
Edible chocolate “cup” honey brandy braised apple balls, sea salt caramel, chocolate mousse, candied and crushed pistachio praline, toasted meringue, chocolate pistachio tuile
Coupe en Chocolat & Banana Cream
Toasted pecan chocolate praline, banana pastry cream, brown sugar graham cracker crumble, banana brulee, coconut
Creme Brulee
Name your favorite flavor: Vanilla bean, espresso, chocolate, frangelico or more elaborate i.e. lavender orange zest & honey!
Housemade 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)
Oysters & Caviar
Three Miyagi Tomales Bay California Oysters, topped with White Sturgeon Caviar on frozen seaweed
Caviar & Blini
Creme fraiche, chives, shaved 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, piled high a fresh onion, herbs, micro green and raspberry salad
Lobster & Potato Osetra Caviar “Salad”
Osetra Caviar, Maine Lobster, microgreens, whole grain mustard herb aioli potato salad, chive oil
Tuna Tartare & Caviar “Tower”
Shaved egg yolk & white brunoise, scallion, kiss of ginger, toasted sesame seed, avocado, dijon vinaigrette, Osetra caviar and yellowfin tuna, grilled baguette toast point
Ceviche “Martini” & Caviar
Osetra Caviar, Bay shrimp, yellowfin tuna, diver scallops, salmon, lemon, avocado,watercress, EVOO, Sonoma County Vodka, crostini, served in a chilled Martini Glass
Country Pâté de Terrine (Pâté de Campagne)
Bacon, pork and lamb, ham, pistachio nut, cognac, toasted spices, house mustard, served with cornichon, whole grain mustard whipped creme fraiche, 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 with Tomato Salad & Caviar
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, 3 Sonoma County local cheeses, 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
Hand Rolled Gnocchi Forestiere
Wild mushrooms, black truffle ricotta, fresh truffle potato gnocchi, Herb oils, parmesan mushroom cream sauce
Seafood & Hand Rolled Gnocchi
Lemon zest thyme asiago cream beurre blanc sauce, scallop, ahi, petrale sole, zucchini, scallion, sunflower sprouts, viola and nasturtium leaf
Potato Pave Truffle & Quail Egg
Layers of potato, soft boiled quail egg, chive truffled asiago cream, shaved fresh black truffle, fried leek nest
Winter Gnocchi Beurre Noisette
Baked Kabocha and butternut squash, brown butter sage sauce, herb oil, maldon and espelette
Open Faced Ravioli
Seafood | Vegetable | Cheese
Seafood
Warm Seafood “Tart”
Mussel, lobster, petrale sole, trout roe, prawn, fried seaweed, peas, brunoise potato, onion and carrot, caviar and lobster velouté
Sous Vide Chilean Sea Bass in Chard & Caviar
Warm citrus anchovy vinaigrette sugar snap pea frisée and crispy leek “salad” Sonoma EVOO, herb oil, shaved egg yolk, garnished with Sturgeon Caviar
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 Cake & Risotto Cake
Bodega Bay dungeness crab, grilled lemon compote, herb aioli, fried parmesan risotto canapé, seasonal vegetable
Dungeness Crab & Miso
Sake crab white miso broth, scallion, crab croquette
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, celeriac root purée, lattice chip
Seafood Pot Pie
Bechamel, Maine lobster, crab, diver scallops, salmon. tarragon, chive, mirepoix, house butter puff pastry
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 scallop fume puree, herb parmesan-reggiano polenta cake, seasalt chive oil, 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
Maine Lobster Tail & Cognac Lobster Sauce
Butter poached lobster tail, herb asiago polenta, baby kale, lobster cognac “bisque” sauce, grilled corn, micro greens, puff pastry espelette seasalt “toast”
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
Chicken & Truffle Pot Pie
Pate de Choux crust, mirepoix, fine herbs, truffled bechamel, shaved truffles, braised pulled organic chicken thighs
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
Deconstructed Duck Confit
Provencal boneless duck confit chard roulade, rum spiced cherry gastrique, butter white wine braised baby fennel, baby turnip and crispy duck skin
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
Duck Confit Roulade & Artichoke
“Boneless” confit of duck leg wrapped in chard and bone back in (Yes we know), 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 “pulled” pekin duck wrapped in chard, balsamic onion marmalade, whole grain mustard honey thyme duck demi-glace, panko crusted parmesan thyme risotto cake
Maple Leaf Duck Breast & Gastrique
Seared duck breast, juniper sage butter couscous, blueberry gastrique, thumbelina 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
Sous Vide Ca. Lamb Loin
charred cherry tomato, goat cheese mousse, chimichurri
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, thumbelina carrot, 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, braised thumbelina carrot, sauce périgueux Madeira
Grilled Prime Ribeye
Redwine porcini beef demi-glace, garlic confit yukon potato fondant
glazed thumbelina heirloom carrot & baby white turnip
A5 Kobe Wagyu Beef Boneless Ribeye (Add $45 per person extra for groups or 10 or more only)
Authentic A5 from Japan, Red wine beef pariguex sauce, seasonal vegetable and yukon potato or panko crusted herb risotto cake
Dessert
Warm Croissant Bread Pudding
Toasted croissant with a “custard” base flavor choices: Vanilla bean, candied walnut, dark chocolate, lavender, grilled peach, fig, seasonal berry, fall flavors spiced clove cinnamon pumpkin, white chocolate, caramel sauce, creme anglaise
Dark Chocolate Flourless Torte
Cognac sea salt caramel sauce, chocolate cream quenelle, chocolate tuile
Chocolate Mousse & Swiss Meringue Espresso Shot
French mousse au Chocolat, burnt meringue, cocoa powder, served in porcelain espresso cup
Lemon Meringue
Sugar cookie crust, lemon curd, swiss meringue
Coupe en Chocolat Apple & Crème Caramel
Edible chocolate “cup” honey brandy braised apple balls, sea salt caramel, chocolate mousse, candied and crushed pistachio praline, toasted meringue, chocolate pistachio tuile
Coupe en Chocolat & Banana Cream
Toasted pecan chocolate praline, banana pastry cream, brown sugar graham cracker crumble, banana brulee, coconut
Creme Brulee
Name your favorite flavor: Vanilla bean, espresso, chocolate, frangelico or more elaborate i.e. lavender orange zest & honey!
Housemade 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)
Adair Garden Carrots
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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 use your choices to create a customized multi-course, Michelin level menu experience from your selections.
Our Executive Chef will curate your chosen course count based on your top 10 favorites! |
