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sample menus

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

Be it a personal story to celebrate a milestone birthday or an executive team dinner to celebrate your brand, i love telling your story through my food and menus. All my menus are bespoke: we can work closely to develop a dinner with some of your favorite dishes, or you Can just ask me to create a seasonal menu and I am happy to take it from there.

Prepared tableside, this is an example of Californio cuisine, using traditional Mexican cooking tools and technique with fresh California ingredients. The composed Caesar Salad in pictured to the far right in the photo just below.








new american





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

Lamb Chops Composite.png


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.

Bouchon-style Apple & Prickly Pear Crumble /Horchata Ice Cream,  by Olivia Richards Photography

Bouchon-style Apple & Prickly Pear Crumble/Horchata Ice Cream, by Olivia Richards Photography

10-course californio chef's tasting menu

from $145*


Californio Cheesemonger's Platter

Tepache Spritzer: Pineapple-piloncillo Shrub/Sparkling Water/Basil


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

Seared Scallop Carpaccio/Avocado Sorbet/Pimenton Oil


Lobster-Avocado Cocktail

Smoky Empanadas: Spinach, Roasted Corn & Smoked Gouda/Lobster Diavlo Aioli


Sweet Potato-Goat Cheese Empanadas/Scallion/Chipotle-Agave Pecan Bits

OR SELECT TLAYUDAS (see photo left, instead of SMALL PLATES)

Tlayuda Toppings

Fresh mozzarella/hazelnuts/ricotta/local honey

Spicy-Sweet Baconer: Fresh mozzarella/Baconer Jalapeño Pork Lardons/Red Onion/Smoky Piloncillo Syrup

Tomato Sauce/burrata/garlic/arugula


Californio Onion Soup/Queso Oaxaca/Tostada


Grilled Romaine/ Molcajete Caesar Dressing (see video, top of page)


Mary’s Smoked Duck/ Blackberry Mole / Sweet Plantain Mash/ Queso Fresco/Handmade Blue Corn Tortillas / Toasted Sesame Seeds/ Plantain Chip


Tequila-Lime Glazed Seared Salmon/Pineapple-Jalapeño Mash/Pink Peppercorn Salt paired with Cucumber-Pineapple-Jalapeño Sangrita

Rancho Gordo Black & White Bean Duo: stewed in clay pots for 24 hours, which adds a subtle but discernible flavor, with epazote (an herb which has gas-inhibiting properties). 

Arugula/Broiled Ruby Red Grapefruit/Sprouted Maple Roasted Walnuts/ Pomegranate/Pepitas/Chile-Lemon-Maple Vinaigrette

Bouchon-style Apple & Prickly Pear Crumble/Horchata Ice Cream

Cafe con Canela: Mexican Coffee brewed in a claypot (which adds a subtle but discernible flavor)/ Cinnamon Bark/ Brandy (optional) 







*pricing includes event staffing


Moules Marinières (Sailor-Style Mussels)

Mussels Copper Pot.jpeg

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. 

Arugula/ Shaved Fennel/    Pomp & Whimsy   -infused Ruby Red Grapefruit /Citrus Vinaigrette, photo by Bessie LaCap Photography, plate from  Piece of Clay .

Arugula/ Shaved Fennel/ Pomp & Whimsy-infused Ruby Red Grapefruit/Citrus Vinaigrette, photo by Bessie LaCap Photography, plate from Piece of Clay.

5-course french dinner with appetizers

from $125*


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

Mary’s Duck Rillettes/ Housemade Cornichons*


Chicken Liver Pâté with Calvados/ Sliced Baguette*

Green Olive/Basil/Almond Tapenade/Sliced Baguette


Coquilles St. Jacques*


Celeriac Soup / Horseradish Crème Fraiche*

Moules Marinières (Sailor-Style Mussels)

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


Steak au Poivre/(oven) Pommes Frites*

Glazed Rainbow Carrots & Parsnip

Arugula/ Shaved Fennel/ Pomp & Whimsy-infused Ruby Red Grapefruit/Citrus Vinaigrette*


Individual Cheese Plate/Local Honey (photo bottom of page)

Bouchon’s Apple Pie


*pricing includes event staffing


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 $135*

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

Bone Marrow/Prawns/Avocado Purée/Gooseberries/Chile-Peanut Dust

Cucumber-Lime-Basil Sorbet

Pistachio-crusted Wild Salmon/Wood Ear Mushrooms/Zucchini Noodles/Bonita Flakes (see photo just above)

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

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


*pricing includes event staffing

Chocolate Mousse/ Rose-cardamon Whipped Cream/Pistachio Dust

Chocolate Mousse/Rose-cardamon Whipped Cream/Pistachio Dust

Individual Cheese Plate /Local Honey from French 5-course Dinner Menu

Individual Cheese Plate/Local Honey from French 5-course Dinner Menu


8-course Italian

from $125*


Anitpasto/Breadsticks and Crostini

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


Shrimp-Rosemary Skewers

Molcajete Caesar Salad (see video top of page), prepared tableside

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

Chicken Saltimbocca

Finocchio al Forno: Fennel/ Parmesan Cream Sauce

Formaggi E Frutta: Locally-sourced Cheeses and Fruit

Coffee Panna Cotta



*pricing includes event staffing

4-course new american  dinner

from $110*


Cheesemonger's Board


Pluot Gazpacho / Lobster Bites/ Tabasco Granita

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


Molcajete Caesar Salad (see video top of page), prepared tableside

Herb-crusted Baby Lamb Chops (see photo top of this page)/Kiwi-mango Chutney

Grilled Asparagus

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

Riesling Poached Pears (below)

Riesling Poached Pears

Riesling Poached Pears

photo by Martin Delisle

photo by Martin Delisle

7-course Cuban Chef's tasting

from $115


Ensalada de Pulpo/Grilled Octopus Salad

Plantano Maduro/Sweet Plantain/Wilted Radicchio

Yuca en Mojo de Ajo/Yucca in Garlic


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


sample dessert bar menu

Almond-Orange Flourless Cake/Orange Syrup/Candied Oranges

Coffee Panna Cotta/ Amaretti Cookies

Chocolate-Pistachio Dipped Mini Cannoli/ Rose-Cardamom Filling

Tres Leches Tiramisu

Avocado- Dark Chocolate Pot au Creme

Seasonal Fresh Fruit Assortment/Dessert Cheeses


& 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

signature tablescapes

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CArrie D. August 2017, "Chef Andrea provided us with a wonderful celebration dinner at our rental Villa in Sonoma. She was super helpful in developing a menu that satisfied all our requirements. Her response time to all questions was quick and greatly appreciated! The food she prepared and served us exceeded our expectations!! Thank you Chef for a lovely meal and we really enjoyed meeting you. Cheers!"