Private Chef in Amador County

Greek salad a vibrant mix of ripe tomatoes, crisp cucumbers, red onions, bell peppers, kalamata olives, and tangy feta cheese, dressed with extra virgin olive oil and a splash of red wine vinegar

Tabbouleh salad: a refreshing medley of finely chopped parsley, ripe tomatoes, fresh mint, and crisp onions, tossed with tender, soaked bulgur

Bruschetta:toasted sourdough bread topped with a vibrant mix of tomatoes, garlic, fresh basil, olive oil, apple balsamic, and a hint of lemon

The caprese skewers: fresh mozzarella, cherry tomatoes, and basil leaves drizzled with balsamic glaze, served on skewers for a bite-sized delight

Burrata plate creamy burrata cheese served with roasted cherry tomatoes, a swirl of fresh pesto, and toasted focaccia for dipping

Heirloom tomato & burrata caprese: creamy burrata cheese, fresh basil leaves, cold-pressed olive oil, aged balsamic reduction, maldon sea salt

Baby kale and quinoa salad tender kale leaves tossed with fluffy quinoa, dried cranberries, sunflower seeds, and a citrus dressing

Mediterranean salad with chickpeas: red gem lett-, chickpeas, cucumbers, olives,tomatoes, parsley , capers, dijon lemon dressing

Mediterranean chopped salad:romain, red onions, cucumber,, avocado, olives, tomatoes, crunchy thin onions,feta, vinaigrette

Baba ganoush smoky roasted eggplant puree mixed with tahini, garlic, and lemon juice, served with fresh veggies or pita chips

Butternut squash soup – garnished with sage and hazelnut brown butter

Mediterranean mezze trio: whipped feta with honey drizzle, roasted red pepper hummus, and olive tapenade

Crispy phyllo-wrapped feta with thyme honey: feta wrapped in phyllo pastry, drizzled with thyme-infused honey, and a sprinkle of sesame seeds

Calamari fritti: lightly fried calamari rings and tentacles with a lemon garlic aioli and marinara sauce , parsley oil

Mediterranean chicken pita wraps: grilled chicken, creamy avocado, roasted bell pepper, pickled red onions, crisp lettuce, and a zesty chipotle aioli all wrapped in soft pita bread with a generous spread of hummus

Spanakopita flaky; phyllo pastry (house made) filled with spinach, feta cheese, and herbs, baked to golden perfection

Kibbeh-spiced lamb skewers: tender organic lamb skewers seasoned with a blend of traditional kibbeh spices, including allspice, cinnamon, and nutmeg, grilled to perfection and served with a cooling mint yogurt sauce

Mediterranean chicken kabobs: juicy chicken pieces marinated in a blend of olive oil, lemon juice, garlic, and mediterranean herbs, grilled to perfection with bell peppers and onions. served with a side of tzatziki for dipping

Beef shawarma pita wraps tender: spiced beef shawarma wrapped in soft pita bread, loaded with fresh veggies, crisp lettuce, juicy tomatoes, pickled cucumbers, and drizzled with creamy garlic tahini sauce

Ahi tuna tostada: ahi tuna fried free tortilla, layered with creamy avocado slices, drizzled with smoky chipotle aioli, and topped with tangy pickled onions and fresh micro cilantro. finished with a touch of crema

Shrimp ceviche: local shrimp, marinated in lime juice with diced tomatoes, red onion, cilantro, avocado, and serrano peppers. served with tortilla chips

Falafel with tahini sauce crispy chickpea falafel balls served with a smooth and tangy tahini sauce, accompanied by pickled vegetables and fresh herbs. this vegan-friendly option is packed with flavor and texture

Ahi tuna bites: fresh ahi tuna diced and mixed with avocado,shallots, bellpepper, and mayo, on top of cucumber

Baigan choka: roasted eggplant mashed with onions, garlic, and a hint of scotch bonnet pepper, served with crispy roti or pita bread

Burrata with roasted figs & pistachio dust: serve the burrata atop a bed of figs, pistachio dust, balsamic pearls

Sea bass crudo with preserved lemon & olive oil components: thinly sliced fresh sea bass, drizzle olive oil, preserved lemon zest , micro herbs

Lamb kofta bites with pomegranate glaze: spiced lamb kofta, pomegranate molasses glaze, tahini-yogurt sauce

Charred eggplant & za’atar tartlet (vegetarian option): flaky phyllo tart, smoked eggplant purée, za’atar seasoning, pomegranate arils

Herb crust lamb chops: pistachio herbs crust, chops on a garlic creamy mashed potato puree/or polenta

Braised lamb shank slow-cooked lamb shank in a rich tomato and herb sauce, served with herbed couscous and sautéed vegetables

Herb-crusted lamb: tender lamb encrusted with a blend of fresh herbs and garlic, roasted to perfection, and served with a rich rosemary. accompanied by a side of roasted fingerling potatoes and sautéed seasonal vegetables,

Garlic halibut with citrus beurre blanc-local halibut, fresh herbs, and meyer lemons,roasted romanesco and wild rice pilaf

Mediterranean new york steak: mediterranean spices & herbs on steak, topped with a chimichurri, sauteed eggplant, bell pepper, onions, on a bed of jasmine rice

Creamy tuscan salmon salmon fillets cooked in a creamy sauce with sun-dried tomatoes, spinach, garlic, and parmesan cheese

Chipotle honey-glazed salmon pan-seared salmon brushed with a smoky chipotle and honey glaze, eggplant puree and charred corn salsa

Charred octopus with harissa-spiced couscous: tender charred octopus, harissa couscous, preserved lemon yogurt, and roasted red pepper salsa

Grilled swordfish with caper-lemon beurre blanc : swordfish steak, caper-lemon beurre blanc, grilled artichokes, and fennel-orange salad

Braised lamb shank with tomato & saffron orzo components: slow-braised lamb shank, saffron-infused orzo, confit cherry tomatoes, and a pomegranate glaze

Branzino al cartoccio (mediterranean sea bass in parchment) : whole or filleted branzino, cherry tomatoes, kalamata olives, preserved lemon, and fresh oregano , herb oil

Eggplant & chickpea moussaka (vegetarian option): layers of roasted eggplant, spiced chickpeas, and béchamel sauce, with a touch of nutmeg and aged feta

Mediterranean stuffed chicken: chicken breasts stuffed with a savory mixture of spinach, feta cheese, sun-dried tomatoes, and herbs, then baked until tender. served with a side of orzo pasta tossed in olive oil and fresh herbs,

Greek lemon chicken and potatoes : oven-roasted chicken and potatoes marinated in a mixture of lemon, garlic, oregano, and olive oil

Apple and walnut mini tarts thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

- burned basque cheesecake, hazelnut crumble, red cherry sorbet

Baklava with honey and pistachios layers of delicate phyllo pastry filled with a mixture of chopped pistachios, walnuts, and almonds, baked to a golden brown and drizzled with fragrant honey syrup

Baked stuffed figs figs stuffed with a mixture of crushed walnuts, cinnamon, and a drizzle of agave syrup

Almond orange flourless cake made with almond flour, fresh orange juice, and a touch of maple syrup for sweetness

Chocolate panna cotta description: a smooth and creamy vanilla-flavored custard that is chilled until set, served with a chocolate sauce

Chocolate avocado mousse – silky dark chocolate mousse with sea salt & cacao nibs

Berry almond tart: mini tarts featuring a buttery almond crust filled with fresh california berries. ingredients: crust: almond flour, butter, sugar, egg assorted fresh berries

Caramelized pear galette – flaky pastry with roasted pears & maple glaze

Chocolate-hazelnut crêpes: crêpes filled with a rich chocolate-hazelnut spread and served with a side of whipped cream and toasted hazelnuts

Chocolate hazelnut tart: rich chocolate tart with a hazelnut crust, served with a dollop of mascarpone

Strawberry shortcake, vanilla base, whipped cream, local strawberries from the farmers market

Antipasto (thin sliced meats, artisan cheese, pickled vegetables, olives, glove artichoke)

Sea scallops (diver scallops, arugula pesto, pickled red onion)

Cherry balsamic tri tip (tri tip, cherry, balsamic, garlic, thyme, arugula, grape tomato, roasted fingerling potato)

Corsican chicken (chicken thighs, red onion, sun dried tomato, kalamata olive, vermouth, herbs de provence, pappardelle)

Bolognese (pork, beef, pancetta, fennel, carrot, onion, roasted tomato, thyme, rosemary, gf pappardelle)

Tiramisu (lady fingers, mascarpone, marsala, coffee, dark chocolate)

Cannoli (fried pastry dough, sweet ricotta, dark chocolate)

Beef tallow french fries

Beef tallow potato chips

Caprese salad

Scratch traditional caesar salad

Bleu cheese picanha sandwich

Chicken katsu sandwich

Caramelized onion steak sandwhcih

Goat cheese and fig jam burger

Sesame, harissa & tamari pickled persian cucumbers with crispy shallots

Roasted corn soup - red pepper swirl with toasted pepitas, optional yogurt crema & cotija cheese + lime wedge. micro herb salad on top

Chimichurri chicken with spicy coconut milk braised kale and honey-harissa marinated roasted radishes + new potatoes

Blood orange scented olive oil cake with (optional) fresh chantilly

Heirloom tomato salad, aged balsamic, olive oil, sea salt, fresh stracciatella (cheese made on site day of)

Marin coast king salmon tartare, with fresh stone fruit, pickled fennel, mint, chile & avocado

Grilled elote, cilantro, mint & lime with chile aioli & cotija cheese

Blistered sweet & spicy peppers, citrus, see salt & creamy labneh dipping sauce

"cacio e pepe" handmade pasta with toasted black peppercorn & pecorino cheese as the sauce (i make the pasta from scratch on site)

Summer vegetable risotto, carnaroli rice, parmigiano-reggiano, with mint & basil pistou

Cordycep mushroom "pasta" with leeks, bloomsdale spinach, sweet corn, sous vide egg & shaved pecorino cheese

Liberty farms duck breast a l'orange, roasted heirloom beets & carrots with bitter greens

Local king salmon, warm corn & asparagus salad with mixed mints & basil's & chilhuacle amarillo emulsion

Bryan flannery prime ribeye, fresh corn polenta, aged balsamic & lacinato kale with chili & garlic

Racines chocolate cake, valhrona chocolate, orange creme anglaise & fresh blackberry

Creme brûlée with salted butter cookies & fresh berries

Chocolate souffle, with orange creme anglaise & cultured butter breton sables

Creme fraiche panna cotta with macerated local berries & fresh baked butter cookies

Smoked salmon blinis – topped with crème fraîche and dill

Marin farmers’ market salad a mix of fresh greens, shaved fennel, radishes, and heirloom carrots tossed with a light lemon vinaigrette, topped with toasted almonds

Roasted beet and goat cheese salad – fresh greens with sonoma goat cheese, roasted beets, and candied walnuts, drizzled with a citrus vinaigrette

Butternut squash soup – garnished with sage and hazelnut brown butter

Roasted red pepper & corn soup sweet roasted red peppers and fresh corn in a smoky, creamy base with a hint of paprika

Fresh spring salad — cucumber stuffed with local greens, shaved carrots, bell peppers, citrus apple vinaigrette

Herbed zucchini fritters pan-fried zucchini patties with fresh dill, parsley, and almond flour, served with a garlic-cashew cream

Crispy brussel sprouts infused with garlic, chipotle aioli, black pepper

Local beet carpaccio thinly sliced roasted beets arranged like carpaccio, topped with crumbled goat cheese, candied walnuts, and orange segments, drizzled with olive oil

Crispy cauliflower bites – tossed in a spicy maple glaze, chipotle aioli

Savory mushroom tartlets – featuring local chanterelles and caramelized shallots

Wine-glazed pear bruschetta – on grilled sourdough with mascarpone

Burrata plate creamy burrata cheese served with roasted cherry tomatoes, a swirl of fresh pesto, and toasted focaccia for dipping

Peruvian chicken skewers: citrus garlic marinated chicken, w/bright aji verde sauce

Coconut shrimp crispy coconut-cruste jumbo prawns served with sweet chili sauce

Ahi tuna bites: cooked fresh ahi tuna diced and mixed with ,shallots, bellpepper, and mayo, on top of wonton chips

Crispy pork belly with mango glaze tender, glazed with a mango reduction, resting atop a velvety corn purée

Creamy tuscan wild caught steelhead salmon fillets cooked in a creamy sauce with sun-dried tomatoes, spinach, garlic, and parmesan cheese,

Chipotle honey-glazed salmon pan-seared salmon brushed with a smoky chipotle and honey glaze, served over roasted sweet potatoes and charred corn salsa

Herb-crusted lamb tender lamb coated with a savory herb crust, served with creamy potato gratin and a rich red wine reduction

Grilled ribeye steak perfectly grilled ribeye steak served with garlic mashed potatoes, charred broccolini, and fresh chimichurri sauce

Grilled chicken with lemon and rosemary free-range chicken breasts marinated with olive oil, garlic, lemon zest, and fresh rosemary, served with roasted root vegetables

Peruvian chicken with green sauce – juicy, spiced-roasted chicken served with a vibrant, zesty cilantro-lime green sauce for a bold and flavorful finish. comes with rice and veg

Meyer lemon olive oil cake – almond flour-based with citrus glaze & candied lemon peel

Apple and walnut mini tarts thinly sliced local apples baked in almond flour tart shells, sweetened naturally with dates and spiced with cinnamon

Berry almond tart: buttery tart shell - almond crust filled with pastry cream , topped berries

Chocolate mousse cups silky chocolate mousse topped with a sprinkle of sonoma sea salt and a drizzle of olive oil for balance

Rustic apple galette a flaky, free-form pastry filled with spiced apples, served warm with a scoop of vanilla ice cream

Panna cotta: creamy panna cotta with flecks of vanilla bean, served with a bright raspberry coulis

Wine-poached pears pears poached in red wine and warm spices, served with a dollop of mascarpone cream

Flourless chocolate cake dense, rich chocolate cake finished with a red wine reduction and fresh berries

Mezze platter- hummus, muhammara, marinated vegetables and pita

Crudite and crackers with french onion dip and green goddess dip

Cheese and charcuterie board

Heirloom tomato and burrata salad- basil, olive oil and aged balsamic

Caesar salad (traditional)

Watermelon and feta salad- mint, lime vinaigrette

Tomato gazpacho- avocado, olive oil and fresh herbs

Roasted asparagus- lemon and hard boiled egg

Charred broccolinni- chile flake and garlic

Corn succotash- corn, legumes, herbs and butter

Roasted garlic mashed potato

Roasted fingerling potatoes

Mac'n cheese- smokey gouda, bacon and pasta shells

Penne a la vodka- spicy marinara topped with buratta

Pesto rigatoni- zuchinni, pesto and pine nuts

Grilled ny steak, bordelaise sauce

Braised shortrib, red wine reduction

Roasted chicken and chicken jus

Sauteed cod and pipperade sauce

Hawaiin shrimp skewer- teriyaki, pineapple, peppers and onion

Slow roasted salmon and roasted pepper beurre blanc

Mixed berry shortcake

Peach cobbler- candied almonds and vanilla ice cream

Tiramisu homemade lady fingers, mascarpone mousse, pistachio

Chocolate tarte- dark chocolate, pistachios, orange

Charcuterie board (thin sliced artisan meats, craft cheese, nuts, berries, fruit, pickled vegetables)

Endive salad (endive, gorgonzola, dates, apple, candied walnut, fines herbs, champagne vinaigrette)

Gnocchi with arugula pesto (potato, egg, flour, arugula pesto, parmesan)

Petite beef tenderloin (filet mignon, roasted garlic mashed potato, asparagus, demi glace)

Latin salmon (king salmon, black bean corn hash, pickled jicama, poblano cream)

Sea scallops (diver scallops, creamy polenta, swiss chard, arugula pesto, pickled red onion)

Risotto primavera (arborio, parmesan, english peas, portabella, zucchini, bell pepper, spinach nage)

Baklava (phyllo, pistachio, cinnamon, vanilla, orange, lemon, honey)

Creme brulee (vanilla custard, caramelized sugar, berries)

Passion fruit cheesecake (macadamia crust, passion fruit, cream cheese filling, berries)