This elegant but approachable menu is my most popular. Taking inspiration from California and French cuisines, this menu is a classic choice for private dinners. This also lends itself well to wine pairings that accompany each course. Below is the Late Fall~Winter Version.. Spring, Late Spring, Summer and Early Fall all have their own variations.

PASSED APPETIZERS

Tomales Oysters with Champagne Mignonette.

Assortment of Chefs Choice Canapés.

FIRST COURSE, SOUP

Sonoma "Gnocci"… a hearty Wild Mushroom Dumpling, Potato Potage with Parmesan, White Truffle Oil and Pea Shoots.

SECOND COURSE, SALAD

Marin Farmstead Blue Cheese Puff, served with Local Arugula and Thumbelina Carrots, Butter Radishes and Dijon Vinaigrette.

THIRD COURSE, FISH

Cured & Poached Redwood Coast Black Cod atop Brentwood Legacy Corn Purée with Fried Green Heirloom Tomato Soubise. (Side May Change)

FOURTH COURSE, MAIN

Carved “Flat Iron Steak” BAVETTE … cooked Rare with Pommes Gratinee and Rich Bone Marrow~Napa Cabernet Reduction.

FIFTH COURSE, DESSERT

Lemon Curd with Fresh Figs or Berries and Creme Chantilly.

INCLUDES:

CHEF, 5 PLATES per person, SILVERWARE, NAPKINS, WINE and WATER GLASS.

If you want a separate glass for every course we should rent them.

Pricing, $165 pp

I can also serve it as a 4 Course, in this case the 3rd and 4th Courses become a choice, a good idea if you have a few People who are Pescatarians or conversely prefer a Larger Steak.

$135pp For a more economical option we can do this as a 3 course, eliminate either soup or salad. Choose fish or steak, then dessert.

This menu requires a server, I can arrange, or you can.

Budget $250-$350 for the server.

WINE PAIRING: I can hand-select wines to accompany each course, beginning with the passed appetizers. Focusing on France and California. $90 per person (includes wine and glasses).