Hire a Private Chef to prepare a special meal for you in your vacation home for a truly unique and exclusive way to enjoy 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 formal, 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. We are happy to accommodate any dietary restrictions and most requests.

NEW! Book a Private Wine Tasting with a local, up-and-coming Winemaker producing small batch wines (not offered to the general public)

June-August 2019 menus

“wine country cuisine”

Local cheese and fruit platter

amuse bouche

First Courses

Marinated cucumber and melon salad with dill, burrata, red onion, microcilantro

 Chiffonade kale salad, roasted beets, fingerling potato, local bleu cheese, red wine “almost” vinegar 

Second Courses (omit for 3-course option)

Seared scallop, zucchini ribbons, green herb salt, avocado puree, ground almond

 Cold soba noodles, baby turnips, ginger-miso vinaigrette, carrots, mint, basil, crispy shiitake

Third Courses

Roasted rack of lamb glazed in date molasses, lentil and rice mujadarra, caramelized onions, tatsoi 

 Wild caught Pacific halibut in parchment with meted tomato, herbs, and pine nuts served over fluffy cous cous, pea shoots, and lemon broth

 Sonoma Mountain Beef filet mignon, blueberry-balsamic compote, tallegio risotto, sautéed greens

Fourth Courses

Vanilla sponge cake rolled with apricot, strawberries, chantilly, pistachios, and rose water 

 Dark chocolate frozen yogurt, peanut butter-cocoa nib brownie, caramelized pretzel praline

 

 

3-course dinner for 5-10 guests ……. $135/pp

3-course dinner for 11-16 guests……. $110/pp

4-course dinner for 5-10 guests…… $160/pp

4-course dinner for 11-16 guests….. $150/pp

Our Private dinners include:

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

  • A local cheese, fruit, nut, and cracker platter to enjoy prior to dinner

  • One waiter for groups 6-13 and two waiters for groups 14-20

  • One bottle of local wine per 6 guests

  • Custom-printed menus

  • A seasonal tablescape with runner, placemats, and linen napkins

  • Seasonal table decor, including candles and flowers

  • Coordination of rental order, if needed

  • Deep clean and organization of the kitchen prior to departure

  • Convenient electronic invoicing

  • Concierge services