Three Course Silver Private Chef Service
If you want an amazing meal to go with your fabulous evening, then hire Chef Adair. You will not be disappointed." (Jordan P.)
Our Three Course Private Chef Sonoma Bistro Style Menu Sample
Salad
Salade Lyonnaise & Farm Poached Egg
frisée lettuce, parsely leaf, panchetta, dijon sherry warm vinaigrette, cruton, chive, soft poached egg, rosemary oil
Blue Sweet Crab Deviled Egg
Deviled crab salad, poached local egg, trout roe, micro greens salad lemon aioli
Avocado, Grapefruit Salad “roulade” & Crispy Prosciutto
Organic toy box lettuces, avocado grapefruit vinaigrette, crispy prosciutto, grapefruit and orange, shaved red onion, wrapped in cucumber ribbon, avocado mousse
Artisan Greens & Blood Orange Blue Cheese Vinaigrette
Point Reyes blue cheese apple cider vinaigrette, blood orange supreme, shaved red onion and organic lettuces wrapped in cucumber
Little Gem Caesar Spears
Shaved parmigiano-reggiano, parmesan tuile, grilled lemon compote, sour dough “crushed” crouton and house creamy anchovy caesar dressing
Organic Caprese Pesto Salad (late spring, summer, early fall)
Buffalo mozzarella, heirloom tomato, pesto, balsamic reduction, kalamata tapenade and fresh basil
Baby Back Ribs & Warm Salade Lyonnaise (great appetizer course or entree size)
Salade frisée aux lardons, Southern dry rub falling of the bone
Vegetable Dish
Baked Polenta Cake & Wild Mushroom
Porcini madeira tomato sauce, roasted wild mushrooms, baked herb polenta, parmesan tuile, braised greens
Truffled Gnocchi
Parmesan truffle cream sauce, braised kale, charred cherry tomato, braised onion, fine herbs, pan seared potato pillows, shaved parmesan
Garden Gnocchi & Pesto
Fine herbs, charred cherry tomato, spring onion, summer squash, fresh arugula, basil pesto cream sauce, parmesan tuile
Comte & Parmesan Cheese Tartelette
Herbs, caramelized onion, spinach, comte cheese, chive oil, arugula salad
Seafood
Bloody Mary Shrimp Cocktail
Tiger Prawn served on lettuce wrap, spicy horseradish vodka cocktail sauce, lemon celery garnish
Blue Crab & Avocado Tower “Salad”
Lemon herb aioli crab salad, tomato concasse, mirepoix-brunoise, avocado mousse, arugula onion “salad”, sourdough crostini
Petrale Sole Roulade
Lemon zest tomato, shallot, lobster chardonnay cream sauce, grilled artichoke
Corvina Sea Bass
Chardonnay tarragon beurre blanc, polenta cake, seasonal vegetables
King Salmon & Chive
Roasted Yukon potatoes, chive beurre monte, cauliflower puree, lattice chip, microgreens shaved red onion
Poultry
Grilled Petaluma Chicken Breast
Honey mustard champagne demi-glace, garlic whipped kennebec potato, sautéed seasonal vegetables, spiced lattice chip
Baked Chicken “Cordon Bleu” Roulade
Prosciutto, gruyère, pounded chicken breast, whole grain mustard chicken demi-glace, braised kale, white bean mirepoix fricassee
Duck Confit
Slow braised provencal duck leg, yukon potato, honey mustard demi-glace, seasonal vegetable
Pork
Pork Loin Roast
With a tomatillo, toy box tomato, sauvignon blanc chutney, roast asparagus and Yukon potato
Pork Tenderloin Rosemary & Apple
rosemary apple compote, potato pancake and blue lake green bean
Beef
Grilled Prime Ribeye
Red wine demi-glace with braised cipollini onion, thumbelina carrot, carmelized onion parmesan smashed yukon
Filet MignonCabernet beef demi-glace, fondant garlic confit yukon potato, grilled broccolini, chive oil and lattice chip
Pork Ossobuco & Tomato Porcini
Madierra braised pork and pork tomato porcini sauce, gremolata, spinach and cipollini onion, creamy parmesan-polenta
Boneless Short Rib & Porcini Truffle Butter
Garlic confit herbs yukon potato, thumbelina carrot, bourguignon beef sauce
Surf & Turf (Add $8 per person)
Bavette steak, ½ lobster tail, bearnaise sauce, spelette spiced frites, seasonal vegetable, micro greens
Bavette Steak Frites Bearnaise
Cast iron red wine grilled, scallion, seasonal vegetable, garlic confit steak frites oven baked wedges and tarragon bearnaise
Dessert
Flourless Chocolate Torte
Dark chocolate whip cream quenelle, caramel sauce, chocolate tuile, fresh seasonal berry
Individual Homemade CheeseCake
Vanilla and Caramel sauce or seasonal fruit marmalade sauce
Blackberry Tartlets
Vanilla creme anglaise, pastry cream and blackberry marmalade, butter crust, fresh black berry and burnt swiss meringue
Seasonal Fruit Galette
A rustic pastry, mix seasonal fruits, baked until golden and whip-cream
Croissant Bread Pudding
Choose: Vanilla Bean | Chocolate | Seasonal Berry | White Chocolate | Caramel
All menus are samples of our work and are subject to seasonality.
Salade Lyonnaise & Farm Poached Egg
frisée lettuce, parsely leaf, panchetta, dijon sherry warm vinaigrette, cruton, chive, soft poached egg, rosemary oil
Blue Sweet Crab Deviled Egg
Deviled crab salad, poached local egg, trout roe, micro greens salad lemon aioli
Avocado, Grapefruit Salad “roulade” & Crispy Prosciutto
Organic toy box lettuces, avocado grapefruit vinaigrette, crispy prosciutto, grapefruit and orange, shaved red onion, wrapped in cucumber ribbon, avocado mousse
Artisan Greens & Blood Orange Blue Cheese Vinaigrette
Point Reyes blue cheese apple cider vinaigrette, blood orange supreme, shaved red onion and organic lettuces wrapped in cucumber
Little Gem Caesar Spears
Shaved parmigiano-reggiano, parmesan tuile, grilled lemon compote, sour dough “crushed” crouton and house creamy anchovy caesar dressing
Organic Caprese Pesto Salad (late spring, summer, early fall)
Buffalo mozzarella, heirloom tomato, pesto, balsamic reduction, kalamata tapenade and fresh basil
Baby Back Ribs & Warm Salade Lyonnaise (great appetizer course or entree size)
Salade frisée aux lardons, Southern dry rub falling of the bone
Vegetable Dish
Baked Polenta Cake & Wild Mushroom
Porcini madeira tomato sauce, roasted wild mushrooms, baked herb polenta, parmesan tuile, braised greens
Truffled Gnocchi
Parmesan truffle cream sauce, braised kale, charred cherry tomato, braised onion, fine herbs, pan seared potato pillows, shaved parmesan
Garden Gnocchi & Pesto
Fine herbs, charred cherry tomato, spring onion, summer squash, fresh arugula, basil pesto cream sauce, parmesan tuile
Comte & Parmesan Cheese Tartelette
Herbs, caramelized onion, spinach, comte cheese, chive oil, arugula salad
Seafood
Bloody Mary Shrimp Cocktail
Tiger Prawn served on lettuce wrap, spicy horseradish vodka cocktail sauce, lemon celery garnish
Blue Crab & Avocado Tower “Salad”
Lemon herb aioli crab salad, tomato concasse, mirepoix-brunoise, avocado mousse, arugula onion “salad”, sourdough crostini
Petrale Sole Roulade
Lemon zest tomato, shallot, lobster chardonnay cream sauce, grilled artichoke
Corvina Sea Bass
Chardonnay tarragon beurre blanc, polenta cake, seasonal vegetables
King Salmon & Chive
Roasted Yukon potatoes, chive beurre monte, cauliflower puree, lattice chip, microgreens shaved red onion
Poultry
Grilled Petaluma Chicken Breast
Honey mustard champagne demi-glace, garlic whipped kennebec potato, sautéed seasonal vegetables, spiced lattice chip
Baked Chicken “Cordon Bleu” Roulade
Prosciutto, gruyère, pounded chicken breast, whole grain mustard chicken demi-glace, braised kale, white bean mirepoix fricassee
Duck Confit
Slow braised provencal duck leg, yukon potato, honey mustard demi-glace, seasonal vegetable
Pork
Pork Loin Roast
With a tomatillo, toy box tomato, sauvignon blanc chutney, roast asparagus and Yukon potato
Pork Tenderloin Rosemary & Apple
rosemary apple compote, potato pancake and blue lake green bean
Beef
Grilled Prime Ribeye
Red wine demi-glace with braised cipollini onion, thumbelina carrot, carmelized onion parmesan smashed yukon
Filet MignonCabernet beef demi-glace, fondant garlic confit yukon potato, grilled broccolini, chive oil and lattice chip
Pork Ossobuco & Tomato Porcini
Madierra braised pork and pork tomato porcini sauce, gremolata, spinach and cipollini onion, creamy parmesan-polenta
Boneless Short Rib & Porcini Truffle Butter
Garlic confit herbs yukon potato, thumbelina carrot, bourguignon beef sauce
Surf & Turf (Add $8 per person)
Bavette steak, ½ lobster tail, bearnaise sauce, spelette spiced frites, seasonal vegetable, micro greens
Bavette Steak Frites Bearnaise
Cast iron red wine grilled, scallion, seasonal vegetable, garlic confit steak frites oven baked wedges and tarragon bearnaise
Dessert
Flourless Chocolate Torte
Dark chocolate whip cream quenelle, caramel sauce, chocolate tuile, fresh seasonal berry
Individual Homemade CheeseCake
Vanilla and Caramel sauce or seasonal fruit marmalade sauce
Blackberry Tartlets
Vanilla creme anglaise, pastry cream and blackberry marmalade, butter crust, fresh black berry and burnt swiss meringue
Seasonal Fruit Galette
A rustic pastry, mix seasonal fruits, baked until golden and whip-cream
Croissant Bread Pudding
Choose: Vanilla Bean | Chocolate | Seasonal Berry | White Chocolate | Caramel
All menus are samples of our work and are subject to seasonality.
