Chef Andrea Lawson Gray
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sample menus

Each meal, be it for a table of 2 or a tent-full, is a story of it's own. I co-write these stories, through bespoke menus, creating singular moments through plotlines that you can really sink your teeth into, that come to life in memories that stick with you".

cuisines

Californio

French

Italian

Spanish

Mexican

Peruvian

Classic and New American

Cuban

Mediterranean

 

 

 

californio

Herb-crusted Baby Lambchops/Avocado Mashed Potatoes/Composed molcajete Caesar

 
Lamb Chops Composite.png

CALIFORNIO 

Californio Cuisine is my culinary crossroads, where the bounty of fresh local ingredients, great seafood and sustainable farming here in the Bay Area intersect with the rich heritage of Mexican cooking in California that began when the first settlers from Mexico brought their culinary tools and flavors north with them.

The old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— all honor ingredients and coax out the flavors in a way is almost magical.  

This may mean making a Caesar salad dressing in a molcajete, as in the video at the top of this page, or making my signature Minestrone soup with roasted poblano chiles and house made chorizo, or the way Mexican chocolate is my go-to for Chocolate Pot au Creme.

8-course californio chef's tasting menu

from $125

BEFORE DINNER

Cheesemonger's Platter

Chorizo Jam Deviled Eggs

Esquite Shooters/fresh corn kernels / sweet roasted red peppers/Cotjia

Scallops/Sunchoke Purée/Hazlenut/Gooseberry

Chipotle Butternut Squash-Sweet Potato Soup

Mary’s Smoked Duck with Raspberry Mole / Sweet Plantain Mash/ Queso Fresco/Handmade Blue corn tortilla / Toasted Sesame Seeds/ Plantain Chip

Arugula/Smashed Beets/Sprouted Maple Roasted Walnuts/ Pomegranate/Pepitas/Chile-Lemon-Maple Vinaigrette

Pistachio-crusted Salmon/Pistachio Pipian (similar to moles, are thick sauces made with seeds, nuts, chiles and spices)

Mexican Chocolate Cannoli/Pistachio Dust

french

Moules Marinières (Sailor-Style Mussels)

 
 
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French Seafood Tasting

This menu is presented in the formal French order of service: the evening begins with hors d'oeuvres served during a cocktail hour or wine tasting. this is followed by a sit down dinner that starts with an "entrée" (to the French means a "starter"), then a fish course and then, the main course. In this case, the salad is a "digestif" and served just before dessert.

Baguette is always on the table, as the French view bread as a symbol of hospitality. I make all my pates and rillettes in house, and pickle my own cornichons. Our sommelier is available for pairing recommendations, as is our mixologist. 

5-course french dinner with appetizers

from $100

BEFORE DINNER

Provençal Crudité & Anchoîde: Easter Egg Radish Coins / Broccoli Romanesque Floret

Duck Rillettes/ Housemade Cornichons

Chicken Liver Pâté with Calvados/ Sliced Baguette

DINNER

Coquilles St. Jacques

OR

Celeriac Soup / Horseradish Crème Fraiche

Moules Marinières (Sailor-Style Mussels)

Halibut en Papilotte: baked in banana leaf/ Shallot-tarragon butter

Arugula/ Shaved Fennel/ Ruby Red Grapefruit/Citrus Vinaigrette

Bouchon’s Apple Pie

 

 

new american cuisine

Pistachio-crusted Wild Salmon/Wood Ear Mushrooms/Zucchini Noodles/Bonita Flakes

Salmon with Bonita Flakes Bowl.jpeg

8-course new american chef's tasting menu

from $120

Jicama and Watermelon Puzzle

Steak Tartare/Salt-cured Egg Yolk/Pickled Beet/Fried Caperberry/Brown Rice Crackers

Little Gems/Shaved Fennel/Fennel-Pollen Goat Cheese/Fennel Pollen-Lemon Vinaigrette

Grilled Rosemary Shrimp Skewers

Savory Bread Pudding: Leek or Spinach/Artichoke or Mushroom/Parmesan

Pistachio-crusted Wild Salmon/Wood Ear Mushrooms/Zucchini Noodles/Bonita Flakes

Grilled Stone Fruit/Fresh Burrata/Basil/Balsamic Cream/Toasted Pine Nuts

Chocolate Mousse/Rose-cardamon Whipped Cream/Pistachio Dust (below)

 

 

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8-course Italian

from $115

APPETIZER

Anitpasto/Breadsticks and Crostini

Salumeri / Black Olive-Fig Tapenade / Herb-roasted Artichoke Hearts / Pickled Mussel Salad

dinner

Shrimp-Rosemary Skewers

Farfalle / Sugar Snap Peas / Wild Mushrooms / Fresh Ricotta / Basil

Chicken Saltimbocca

Finocchio al Forno: Fennel/ Parmesan Cream Sauce

Caesar Salad (Prepared Tableside)

Formaggi E Frutta: Locally-sourced Cheeses and Fruit

Coffee Panna Cotta

 

 

4-course new american  dinner

from $100

APPETIZERS

Cheesemonger's Board

DINNER

Pluot Gazpacho / Lobster Bites/ Tabasco Granita

Frisée/Radicchio/Pears/Toasted Hazelnuts/ Ricotta Salata/ Dijon-Agave Vinaigrette

Herb-crusted Rack of Lamb/Orange-mango-chipotle Chutney

Grilled Asparagus

Roasted Bodega Bay Potato Tart/Dry Jack/Hobbs Applewood Smoked Meats Pancetta

Riesling Poached Pears (below)

pear.jpeg
photo by Martin Delisle

photo by Martin Delisle

8-course Cuban Chef's tasting

from $115

SMALL PLATES

Ensalada de Pulpo/Grilled Octopus Salad

Plantano Maduro/Sweet Plantain/Wilted Radicchio

Yuca en Mojo de Ajo/Yucca in Garlic

LARGE PLATES

Lechon: Cuban Roast Pork

Plantain-crusted Sea Bass / Mango Salsa

Saffron Rice/Artichoke hearts/ Roasted Red Pepper/Sugar Snap Peas

Pastelito de Naraja y Almendra/ Ron y Yogurt

Orange-Almond Cake/Rum & Yogurt Sauce

 

bespoke bar menus designed by our mixologist

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dessert bar menu

Almond-Orange Flourless Cake/Orange Syrup/Candied Oranges

Coffee Panna Cotta/ Amaretti Cookies

Chocolate-Pistachio Dipped Mini Cannoli/ Rose-Cardamom Filling

Rugelach Assortment:

Cinnamon

Chocolate

Apricot

Mini Fruit Tarts

Seasonal Fresh Fruit Assortment/Dessert Cheeses

 

 

signature tablescapes

paired cocktail bar menu

Coffee and Tea Bar

(Sphere 6. oz. Martini Glasses)

Cold Brew Espresso Martini/Coffee Beans Garnish

Earl Grey Martini on the Rocks/Poured from a Teapot

Infused Earl Grey tea / guest choose bourbon or vodka/sugar cube/orange bitters/kumquat

Manhattan Bar

(Rocks Glasses or Coupe Glass)

Classic Manhattan 

High Ryes: rye/elderflower/cognac/aromatic bitters/Peychaud's bitters/kumquat garnish