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"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

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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.

Avocado Salad Tostada/ Verdolaga/Harissa Artichoke Hearts/Tomatillos/Gooseberries/Salsa Macha

Avocado Salad Tostada/Verdolaga/Harissa Artichoke Hearts/Tomatillos/Gooseberries/Salsa Macha

Blackberry Mole/Seared Mary’s Duck Breast

Blackberry Mole/Seared Mary’s Duck Breast

Catch of the Day Cartoccio

Catch of the Day Cartoccio

Roasted Banana & Fig/Cointreau/Cowgirl Creamery Creme Fraiche/Queso Fresco/Cinnamon

Roasted Banana & Fig/Cointreau/Cowgirl Creamery Creme Fraiche/Queso Fresco/Cinnamon

*pricing based on 12 dinner guests, includes event staffing


10-course californio chef's tasting menu


Californio Cured Meats & Cheese Board:

Cecina (House-cured Lime-Chile Beef Strips)/ Guava Paste/Mexican Meats & Cheeses

Chamoy: Guajillo Chiles/Tamarind/Hibiscus/Orange & Lime Juices

served with Californio Crudité: Jicama/Cucumber/Mango

Rancho Gordo Black & White Bean Hummus/ Blue Corn Tortilla Chips


Avocado Salad Tostada/Watercress/Harissa Artichoke Hearts/Tomatillos/Gooseberries/Salsa Macha

Tomatillo-Tomato Soup/Hint of Jalapeño /Chipotle Rock Shrimp


Wild Mushroom Enchiladas /Nopalitos (Baby Cactus Paddle)/Carrots/Caramelized Onions/Salsa Verde/Spicy Chevre Sauce



Orange-Yellow Mole/ Cauliflower/Brussels Sprouts/Parsnip/Fennel/Sunchoke Purée


Steak Flight*/Chimichurri Butter/Dark Chocolate-Chile Sauce/Apricot-Bourbon BBQ


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


Deconstructed Frog Hollow Farm Peach Cobbler/Corn & Cacao Sorbet/Piloncillo Caramelized Pecans/White Chocolate Mascarpone

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

 from $150/person*

 5-course californio seafood menu

Salsas y Totopos (Handmade Chips)

Roasted Red/Fresh Green with Peas/Burnt Chipotle-Agave/Ha’Silkii’Pa'k  (Yucatecan Pumpkin Seed Salsa

Mussels in Escabeche

Red Berry Gazpacho/Chipotle Rock Shrimp

Catch of the Day Pibil: Hook & Line Local Fish/Fennel/Orange/Quick-Pickled Red Onion/wrapped and cooked in Banana Leaf/ Chimichurri Butter

Shrimp Broth/Lime Wedge/Demitasse Cup

Baked Banana/Queso Fresco/Cowgirl Creamery Creme Fraiche

from $135/person* 


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 Patés and Rillettes in house, and pickle my own Cornichons. Our sommelier is available for pairing recommendations, as is our mixologist. 

Moules Marinières  (Sailor-Style Mussels)

Moules Marinières (Sailor-Style Mussels)

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.

Bouchon-style Apple Crumble

Bouchon-style Apple Crumble


5-course french dinner with appetizers

from $130/person*

hors de ouevres

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

Mary’s Duck Rillettes/ Housemade Cornichons*

Chicken Liver Pâté with Cassis/ Sliced Baguette*

Green Olive-Basil-Almond Tapenade/Sliced Baguette


Coquilles St. Jacques


Moules Marinières (Sailor-Style Mussels)

le plat principal

Halibut en Papilottebaked in banana leaf/ Shallot-tarragon Butter*


Filet of Sole au Breton

Glazed Rainbow Carrots & Parsnip


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


Individual Cheese Plate/Local Honey


Dandelion Chocolate Pot de Creme/Cardamom-Rose Water Chantilly Cream

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*pricing based on 12 dinner guests, includes event staffing


new american cuisine

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

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8-course new american chef's tasting menu 

*pricing based on 12 guests, includes event staffing

Chocolate Mousse/ Rose-cardamon Whipped Cream/Pistachio Dust

Chocolate Mousse/Rose-cardamon Whipped Cream/Pistachio Dust


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!"