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Let's Eat personal chef Fall sample menus


A Fall Equinox Tasting Menu


Maple Sugar Cider Switchel (Signature Mocktail)

While we may not be pulling out Hot Toddies yet, we do start to play with Fall with this Maple infused non-alcoholic energy booster. If you love shrubs, you're in for a treat with the additional layers of organic Apple Cider Vinegar and fresh Ginger Root. Top with Mint and enjoy!

Whiskey Go Go (Signature Cocktail)

Ginger Root continues to press onward with this twist on a Manhattan (hello, Bourbon) using hand-crafted Lemon Ginger Simple Syrup and crushed Mint. Somehow it reminds you of a Mint Julep, but it's even better. Have one... or two.


Tomatillo Gazpacho (Starter)

With Tomatillo season also comes a revered Gazpacho that combines our favorite late Summer/early Fall garden vegetables - Cucumbers, Radishes - with pureed Tomatillos, fresh Garlic, Lime Juice, ground Pumpkin Seeds and Jalapenos. Enjoy... slowly.


Sweet Potato Gnocchi with Sage Brown Butter (Starter) 

On the heels of a palette cleanser such as the Gazpacho comes a handmade Sweet Potato based Gnocchi with strong hints of Sage and Brown Butter. This might just be your next go-to dish for Fall (and Winter).

Braised Pork Chops with Kale Salad and Roasted Apples (Entree)

A bit of Fall and a bit of some serious home cooking gets mixed with boneless Pork Chops braised then roasted with Rosemary, Kale, Ground Pork and Apples. This dish takes Pork to a whole new level.


Brussel Sprouts & Orange Peel (Side)

Just when you thought the meal was coming to an end, a side dish of new season pan-roasted Brussel Sprouts appears with a combination of Lemon Sea Salt, Crushed Peppercorns and Orange Peel. Simple, but oh so good. You're bound to want to want to show this dish off at your next Thanksgiving.


Chocolate Chunk Pumpkin Seed Cookies (Dessert)

You can't breathe after the previous four courses, but you also can't decline Dark Chocolate combined with roasted Pumpkin Seeds in the shape of a cookie....right? There might just also be a dollop of (Vanilla) ice cream on the side.


A (Mid) Fall's Night Dream

Pear Ginger Whiskey Smash (Signature Cocktail)

Get the metabolism going with an elegant mix of a Sonoma Wheat Whiskey, fresh grated Ginger infused with Pear and Honey. Splashed with Lemon and Thyme for your aromatic pleasure. 

Harissa Carrot Puree with Crostinis, Creme Fraiche & Dill (Appetizer)

Bring on the heat with these tasty morsel where fresh Lemon juice is combined with a sweet Carrot puree, Chili Flakes and topped with Creme Fraiche and Dill. Served on lightly toasted Sourdough Crostinis. 

Bacon Bonbons (Appetizer)

Fall is in the air with this savory mix of Lavender Bacon, Dates, Goat Cheese and drizzles of Maple Syrup. Garnished with fresh Herbs.

Apple Parsnip Soup (Starter)

This simple but flavorful soup triggers all  of the senses with hints of Thyme, ground Cloves, and Truffle Oil.

Acorn Squash Bites (Starter)

Indulge in a Fall squash favorite - cubed, roasted and delicately piled on beds of hydrated Kale with Persimmons, Toasted Pumpkin Seeds and a Honey Sumac and Black Sea Salt Vinaigrette. 

Braised Pork Chops with Apple-Beet Chutney and Mashed Potatoes (Entree)

Sizzling bone-in pork chops are paired with a Fall friendly chutney of Apples, Beets and warm spices. Served on a bed of fluffy mashed potatoes with hints of Garlic and Thyme.​

Persimmon Tartlets (Dessert)

Small but magnificent, these tartlets will complete your Fall dreams with hints of Cardamom and Almonds.



"Fall"ing for You

Fall Fog Cutter (Signature Cocktail)

A Fall shrub of Turmeric, Ginger and Persimmons is gently paired with Bourbon in this cocktail. Served up or on the rocks.  

Caramelized Butternut Squash Crostinis (Appetizer)

It’s a match made in (Fall) heaven - roasted Butternut Squash gets paired with Truffle Goat Cheese, toasted Walnuts, Kale Microgreens and Sourdough Crostinis.

Pumpkin Falafels with Maple Tahini Sauce (Appetizer)

Bite size “Fal”afels get a makeover in this dish served with a Maple Tahini Sauce. 

Sweet Potato Pie Soup (Starter)

Your dreams came true in this starter served with Coconut Milk and warm spices. 

Persimmon Salad (Starter)

Fall fruit meets fresh greens in this light dish sprinkled with Edible FLowers and a Honey Vinaigreet on a bed of Arugula.

Golden Chanterelle Risotto with Sea Scallops (Entree)

Risotto just went to a new level with this fine pairing of Golden Chanterelles and pan seared Sea Scallops. (Also available with Roasted Chicken or Vegetarian)

Beans with Pancetta & Almond Slivers (Side)

Simple but savory, Green or Yellow Beans are blanched then tossed with baked Pancetta and toasted Almonds. 

Chocolate Pomegranate Truffles with Ice Cream (Dessert)

Comfort food meets Gourmet with this light and dark pairing of Dark Chocolate, Pomegranates, crushed Pistachios and Vanilla Ice Cream. 

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