Hiring a Private Chef to come cook for you in your rental home is an exciting culinary experience as well as a unique and special way to celebrate a retreat to wine country. We work regularly in many local AirBnbs, VRBOs, and exquisite estates and villas, and the owners of these homes trust us to create a remarkable meal for their guests. We offer sit-down, multi-course dining options as well as more casual buffet- or family-style formats. Here are some sample 3-Course and 4-Course dinners along with their pricing for the upcoming season.

January 1st through March 31, 2019 menus

“wine country mediterranean”

Local cheese and fruit platter

Surpise amuse bouche

First Course

Cream of smoked eggplant soup, fattoush, sheep’s milk yogurt, allspice

Second Course (omit for 3-course option)

Dill-marinated beets, pickled turnips, cured salmon, maple-soy dressing

Third Course

Herb-crusted rack of lamb, pomegranate molasses, crispy chickpeas, couscous, pine nuts, plumped golden raisin lamb jus

Fourth Course

Vanilla and rose water poached pear, labneh tart, pistachio brittle


“wine country french”

Local cheese and fruit platter

Surpise amuse bouche

First Course

Romaine, chiffonade kale, fried shallots, heavy cream vinaigrette

Second Course (omit for 3-course option)

Dungeness crab raviolo, butternut squash puree, sage oil, pumpkin seed pesto

Third Course

Filet mignon of beef, puff pastry, whipped potatoes, roasted carrots and shiitake, pea shoots, red wine and beef reduction

Fourth Course

Chocolate pot de creme, hazelnut praline, whipped creme fraiche, caramelized orange

 

3-course dinner for 5-10 guests ……. $125/pp

3-course dinner for 11-16 guests……. $100/pp

4-course dinner for 5-10 guests…… $150/pp

4-course dinner for 11-16 guests….. $140/pp

Our Private dinners include:

  • A 3-Course or 4-Course dinner menu prepared by one of our Head Chefs

  • A local cheese and fruit platter to enjoy prior to dinner

  • A service staffmember

  • A bottle of Sonoma red, white, or sparkling wine

  • Printed menus

  • Quality, printed napkins

  • Seasonal table decor

  • Deep clean and organization of the kitchen prior to departure

  • Convenient electronic invoicing