Private Chef in Mariposa County

Fondue made from gruyére, emmentaler, garlic, white wine, dry sherry and a touch of nutmeg and black pepper with toasted baguette cubes, soft pretzel cubes, roasted potatoes, house-made cooked meatballs, crimini mushrooms and apples

A salad of mixed greens, tarragon and mint with a dijon mustard, honey, champagne vinegar and walnut oil dressing

Shrimp, green mango and avocado salad with a creamy citrus and basil dressing served over arugula

Arugula salad with apple, gorgonzola cheese and walnuts with a honey and dijon aioli

Bistro salad with lettuce, fresh tarragon, chives, parsley and pickled shallots with a lemon/dijon vinaigrette

Salade au chèvre: mixed greens, mint leaves and chèvre with a honey, dijon mustard, champagne vinegar, dijon and evoo dressing

Duck egg salad with calabrian chili infused mayonnaise served over arugula

Fondue bourguignonne (oil and duck fat) with sirloin cubes, chicken thigh cubes, duck breast cubes, salmon cubes, bay scallops, shrimp, fennel, green peppers and mushrooms

Apple, brown butter and thyme crumble

Chocolate and kahlua mousse topped with whipped cream and shaved chocolate

Creme fraiche cheesecake with strawberry coulis

Elevated albondigas (latin meatballs made with short rib, chuck, mexican chorizo, ground chicharrones and egg) in a chipolte adobo tomato sauce

Serrano ham and manchego cheese croquettes

Olive, eggplant, sardine and anchovy tapenade with butter toasted baguette

Spanish mezze/charcuterie/cheese board along with olives, nuts, hot honey, date syrup served with a variety of crackers

Squid, chorizo, potatoes, red pepper, onion and pimenton sauté

Crispy fried eggplant rounds with goat cheese and honey

House made cured salmon (gravlax) with creme fraiche, red onion, dill and a variety of crackers

Duck egg salad with smoked paprika infused aioli served over arugula

A salad of wild caught shrimp with calabrian chili and pimenton aioli on heirloom tomatoes

Elevated gazpacho with avocado and garlic croutons

Seared octopus with a white bean puree served on arugula

Garlic and coriander marinated chicken sautéed and topped with manchego cheese then wrapped in serrano ham

Patatas bravas with chili and pimenton aioli

Shrimp salad on toasted rustic bread topped with an anchovy

Lamb meatballs with a mint and honey glaze

Pork skewers marinated in olive oil, pimenton, garlic, cumin and coriander

Olive oil baked mushrooms with a spanish chorizo stuffing

Spanish red wine beef stew with potatoes, carrots, celery, red peppers and garlic

Bacon wrapped dates topped with goat cheese

Open-faced crab and shrimp empanadas with red and green bell peppers, onion, pimenton and garlic butter

Country style ribs with a honey, pimenton, tomato paste and spanish spices glaze

Assorted cheese platter with candied pecans, hot honey and date syrup with a variety of crackers

Apple, brown butter and thyme crumble

Flan with vanilla and caramel dulce de leche

Banana cream pie with dulce de leche

Tarta de santiago (moist almond cake)

Lemon and apple olive oil cake with strawberry compote

Basque cheesecake with apricot sauce

Elevated mini muffulettas with prosciutto, capocollo, mortadella, genoa salami and provolone with house made olive salad: served warm

Italian style alpine ranch lamb meatballs with a mint and honey glaze

"grown-up" korean style sloppy joe sliders made with carson valley meats pork shoulder and chuck topped with kimchi and served on artesian rolls

Elevated albondigas (latin meatballs made with carson valley meats short rib, chuck, mexican chorizo, ground chicharrones and egg) in a chipolte adobo tomato sauce

Petaluma farms grilled chili lime chicken wings with a soy, chili and rice vinegar dipping sauce

Elevated mini cuban sandwiches with braised carson valley meats pork shoulder, capocollo, prosciutto, swiss cheese and house made pickles: served warm

Peteluma farms chicken thigh meat loaf bites with a raisin ketchup glaze

Alpine ranch garlic and balsamic vinegar marinated seared lamb "lollies" with a dijon aioli

House-made gravlax served creme fraiche, capers and dill: served with mini bagels and a variety of crackers

Olive oil baked crimini mushroom caps with a carson valley meats pulled pork stuffing

Bistro salad with lettuce, fresh tarragon, chives, parsley and pickled shallots with a lemon/dijon vinaigrette

Organic seasonal fruit salad with a white balsamic vinaigrette

Salade au chèvre: mixed greens, mint leaves and chèvre with a honey, dijon mustard, champagne vinegar and walnut oil dressing

Cannellini bean salad: cannellini beans, celery, onion, italian spices, evoo and red wine vinegar

Arugula salad with apple, roquefort cheese and walnuts with a honey and dijon aioli

A salad of wild caught shrimp with calabrian chili aioli on local heirloom tomatoes

Local duck egg salad with calabrian chili infused mayonnaise served over arugala

Balsamic and port wine poached pear salad with an evoo drizzle

Carson valley meats new york steakhouse style seared new york strip steaks with garlic and calabrian chili mashed potatoes and creamed spinach

Alpine ranch braised red wine and garlic lamb shanks served over creamy creme fraiche polenta with sautéed portobello mushrooms and spinach

Peteluma farms chicken fricassée: chicken fricassée is a traditional french chicken stew made with browned chicken pieces braised in a creamy mushroom and white wine sauce

Family style french cassoulet: a meaty stew of petaluma farms chicken thigh confit, garlic saucisson, carson valley meats braised pork shoulder and white beans with a rich duck fat and breadcrumb crust

Authentic valencian paella with shrimp, chicken and spanish chorizo served with pimenton aioli and garlic asparagus

Carson valley meats tri-tip marinated in italian herbs and spices combined with olive oil and a touch of red wine vinegar served with calabrian chili mashed potatoes and parmesan broccolini

Coffee and italian spiced carson valley meats pork tenderloin served with house made linguine with butter, garlic and fresh italian herbs along with parmesan broccolini

Cajun jambalaya made with local duck, petaluma farms chicken thighs, shrimp, tasso ham and andouille sausage served with stewed collard greens

Carnitas enchiladas made with carnitas, duck fat refried black beans, poblano peppers, rice, chedder and jack cheeses and green onions topped with enchilada sauce and crema served with corn, nopales and huitlacoche sautée

Elevated taco bar with cumin and coriander wild caught shrimp, chili lime petaluma farms boneless chicken thighs, slow roasted chipotle carson valley meats beef chuck, duck fat carnitas and all the fixings

Elevated lasagna made with house made italian sausage ragù, parmesan bechamel, blistered cherry tomatoes, mozzarella, provolone, taleggio and ricotta cheeses served with parmesan broccolini

Baked snapper filets rubbed with a combination of miso, ginger, garlic and sake served with baby bok choy and sesame spinach

Grilled honey glazed salmon served with roasted rosemary garlic potatoes and parmesan broccolini

Hibachi style noodles ho fun style: wild caught shrimp, local duck, carson valley meats chuck and pork shoulder, napa cabbage, baby bok choy, shitake mushrooms, bamboo shoots, bean sprouts and scrambled eggs with yum yum sauce served with asian garlic broccolini

Apple, brown butter and thyme crumble

Honey bourbon, chambord and espresso pecan bacon tiramisu

Chocolate torta tenerina with vanilla cream

Cannoli "chips & dip" - chocolate chip cannoli cream with cinnamon sugar chips

Asian pear and lychee crumble

Elevated chocolate cherry brandy brownies with vanilla cream

Creme fraiche cheesecake with apricot coulis

New season slow roasted & fresh tomatoes salad, pickled shallots, italian stracciatella cheese, herb oil, toasted herbed focaccia

Char siu bacon, eggs on your way, chilli crisp, truffle mayo

Special turkish eggs on herbed labne, crispy chili oil, pickled shallots, cucumber salad, herbs, tomato salad,fresh baked flat bread

French pea and mint bruschetta, poached egg, italian prosciutto, hollandaise sauce

Miso, mushroom and kale oatmeal congee

Asian breakfast skillet

Roasted kale & broccolini salad with quinoa, butternut hummus, dukkah crumb, poached egg

Slow roasted victorian pork belly, chilli caramel, heirloom carrot, pear salad

Fresh made toasted pretzel, topped with avocado salad, whipped ricotta, poached egg, lime dressing, seed cracke

Roasted branzino, saffron cauliflower rice, apple and shallot vinaigrette

Special housemade beef pastrami, potato hash, charred cabbage, smoked crema, roasted mushrooms, pickled shallots

Roasted harissa lamb shoulder, crushed green peas, potato rosti, mint labneh

Spicy truffle fried chicken, potato salad, paprika and black garlic cream, pickles, steamed bao bun

Roasted sweet potato toast, tandoori chicken and lentils

Pea fritters, cured pink salmon, salad, poached egg, truffle aioli

Spicy asian shakshuka

Fresh fruit board with mix of chef choice baby dessserts

Tiramisu french toast, espresso & bourbon whipped cream, mascarpone cheese, strawberries, chocolate soil & candied orange

Chia, flax & almond granola, whipped coconut yoghurt, mango, pineapple, passionfruit, summer berries

Bread pudding-cannoli croissants

Eton mess, crushed merengue, citrus mousse, marinated red fruits

Handmade falafel, spicy tomatoes relish, special salad, yogurt dressing

Charcuterie board, special selection of cheeses, crackers, nuts, fruits, honey, marmalade

Grilled eggplant topped with special char pepper and walnut dip, mediterranean chopped salad, flat bread

Special mediterranean platter, mix of dips, pitas and pites, veggies, olives, cheeses

Crispy brussel sprouts, creamy sweet corn, date and pomegranate dressing, nigella seeds

Special whipped labne, dill cucumber salad, pickled red onion, crispy garlic, za'atar flat bread

Grilled scallops with chermoula butter and buttered almonds

Grilled cheese, special warm chickpeas mousse, spicy chickpeas, burnt lemon, herbed flatbread

Herbed roasted beetroot carpaccio, herbed garlic dressing, crumbled goat cheese, garlic baguette

Handmade falafel, spicy tomatoes relish, special salad, yogurt dressing

Grilled eggplant topped with special char pepper and walnut dip, mediterranean chopped salad, flat bread

Special mediterranean platter, mix of dips, pitas and pites, veggies, olives, cheeses

Fava beans puree, chicory, grilled lamb meatballs, fattoush

Herbed roasted beetroot, iranian pistachio & cherry tart goats cheese, olive crostini

Whipped goat cheese, charred bullhorn peppers, citrus dressing, garlic crostini

Special salad with fresh and roasted tomato, sumac & thyme, whipped macadamia, rosemary bread

Ali nazik barbecued giant blue king prawns with baba ganoush

Turmeric chickpeas with tomatoes, greens and zhough, fresh baked sahara flat bread

Harira with chicken dumplings

Special yemenite chicken soup with ricotta balls

Spicy chicken tajine, veggies, crispy coriander baby potatoes, salad, nuts and a special middle eastern dressing

Sumac baked snapper special jeweled saffron rice, herbed salad

Smoked duck glazed with blood orange sauce, cauliflower pureed, honey-chili baby carrots, wild mushrooms

Slow roasted lamb shoulder, smoked chilli, coriander & roasted pepper salad, crispy fingerling potatoes

Semolina fried snapper, fiery charred peppers, couscous salad, tahini & burnt onion oil

Grilled tiger prawn, whipped cod & salmon roe, harissa & lemon burnt butter, cauliflower rice

Grilled wagyu steak, caramelised butternut pumpkin with ras el hanout, wild mushroom bulgur, toasted pine nuts, chargrill chili-garlic broccolini

Pan roasted snapper, slow roasted summer tomatoes, thyme, sumac roasted potatoes

“makroon bil toum” lebanese boiled dumplings coated in garlic served with roasted scallops, prawns & fiery harissa

Date and walnut cake with hot coconut butterscotch sauce and vanilla mousse

Yogurt and almond apricots cake, light citrus sauce

Olive oil chocolate mousse, orange, coffee, vanilla whipped cream, walnuts praline

Ricotta flan cake, pomegranate poached pears, special glaze

Basbousa (semolina and almond drizzle cake) tangerine sorbet

Tuna croquettes, lemon-capers mayo

Truffled triple cream brie, wild herbs, drizzle of truffle honey pulled apart sourdough bread

Hibiscus cured salmon with red fruits spring salad

Brûlée brie, citrus chutney, crushed nuts, special crostini

Special tuna deviled eggs (veg option available too)

Out-of-the-glass french prawns cocktail

Porcini mushrooms risotto, truffled scallops

Parmesan and herbs crusted lamb rack, special citrus salad

Fresh made pappardelle, braised lamb shank sauce, rosemary and thyme gremolata

Chicken and wild mushrooms fricassee, herbed roasted smashed potatoes, french style baby peas

Poulet basquaise, slow cooked chicken with pepper sauce, creamy polenta, garlic green beans

Slow cooked lamb shank, roasted veggies, creamy mashed potato

Roasted citrus salmon, special roasted kale and brussels sprouts warm salad with almond flakes and balsamic glaze

Fig and pomegranate brisket, special herbed salad, olive bread

Lemon risotto, grilled asparagus and scampi

Braised chicken with olives and citrus, roasted lemon potatos, endive salad

Smoked duck glazed with blood orange sauce, cauliflower pureed, honey-chili baby carrots, wild mushrooms

Alaskan halibut tartare with evoo, green onions, cucumber, lemon zest, jalapeño, dill and lightly smoked maldon salt topped with micro greens

Wild caught shrimp cocktail with saffron garlic aioli

House-made gravlax served with creme fraiche, capers and dill: served with mini bagels and a variety of crackers

Salmon crudo with thinly sliced jalapeño, evoo, micro greens, lemon zest and lightly smoked maldon salt

Latin snapper tartare (raw snapper, avocado salsa, red onion, lemon served with tortilla chips)

Tuna tartare with ginger, cilantro, tomato, wasabi, sesame seeds, green onion and lemon juice

Bay scallop crudo with thinly sliced jalapeño, evoo, micro greens, lemon zest, lightly smoked maldon salt

Hirami (halibut) shashimi with a shoyu (soy sauce) and rice vinegar sauce with chili drops

Shrimp scampi flatbread with parmesan and fresh italian herbs

A salad of wild caught shrimp with calabrian chili aioli on arugula

Shrimp, avocado and green mango salad with miso lime vinaigrette

Bay scallop orzo pasta salad with grape tomatoes, basil, capers and dill with white balsamic vinegar dressing

Seared salmon salad with blistered corn, grape tomatoes, basil and green onions with a champagne vinegar and dijon vinaigrette

Mediterranean spiced sardine and salmon fish cakes with a lemon and caper aioli served with garlic mashed potatoes and sautéed asparagus

Authentic house made linguine seafood fra diavolo with shrimp, clams and mussels served with parmesan broccolini

Elevated seafood lasagna made with shrimp, bay scallops, baccala and blistered cherry tomatoes with a mushroom alfredo sauce served with parmesan broccolini

Halibut meunière served with asparagus and au gratin potatoes

Chinese style oyster sauce glazed salmon served with baby bok choy and mashed garlic yuca

Hibachi style ho fun noodles: shrimp, snapper, salmon, napa cabbage, baby bok choy, mushrooms, bamboo shoots, bean sprouts and scrambled eggs with yum yum sauce served with asian garlic broccolini

Shrimp tikka masala served with jasmine rice and cumin/coriander cauliflower

Miso, honey and champagne vinegar glazed salmon served over house made linguine with butter, white wine, garlic, ground calabrian chili and fresh italian herbs served with parmesan broccolini

Elevated seafood enchiladas shrimp, bay scallops and snapper with house made sauce served with cumin/coriander cauliflower

Elevated taco bar with sautéed smoked paprika and cumin shrimp, coriander bay scallops and chipotle snapper with all the fixings

Pear and lychee crumble

Assorted cheese platter with candied pecans, hot honey, honeycomb and date syrup with a variety of crackers

Cannoli "chips & dip" - chocolate chip cannoli cream with cinnamon sugar chips

Mascarpone cheesecake with apricot coulis

Honey bourbon, chambord, espresso, pecan and bacon tiramisu

Chocolate torta tenerina with whipped vanilla cream

Apple, brown butter and thyme crumble