THE CHAUVET - CHEF ADAIR'S MENU

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Chef Adair Catering and Private Chef

(707) 795-FORK!
info@chefadair.com
www.chefadair.com

 

 

 

 

Menu at the Chauvet

The Summer "Thyme"

Suggested wine varietals listed above each course. Call Sandrew for wine purchases.

 

Sauvignon Blanc, brut or Dry white
Seared Scallop
With lemon sabayon fava bean and sautéed pea sprouts, our garden herbs, on tomato bread pudding canapé

Pinot Noir (Russian River) or Rose’
"Beef and Heirloom Tomato Carpaccio"
Angus "eye of the beef" & local heirlooms sliced thinly, brushed with a truffle and herb vinegar, salad of grilled Napa cabbage and Italian summer truffles,
Parmesan, chive oil and fleur de sol

Pinot Noir (Russian River) or Cote de Rhone
Mushroom Ravioli and Salmon "Chop"
Pan seared Alaskan wild king salmon served with a wild mushroom and ricotta hose ravioli, champagne and morel cream sauce with rosemary oil and crispy leeks

Cabernet or Petite Syrah
Red Angus Filet Mignon
Seared beef tenderloin over a bed of roasted earthy local beets with a zinfandel beef demi glace

Blonde Port or Tawny
Dark Chocolate Lava Cake
Chocolate cake filled with warm molten dark chocolate, served with crème anglaise and a black mission fig, espresso ice cream

All inclusive: Wine pairing, cooking with the Chef, the Chef, waiter, china, crystal, flatware, breads mineral water, clean-up...

 

$245.00 per person plus tax and 18% Gratuity
15% off for Chauvet Clients only