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Let's Eat personal chef Winter sample menus


Tastes of the Holidays

Warm Spice Sazerac (Signature Cocktail)

Sonoma County produced Rye Whiskey paired with St. George Absinthe, Agave Nectar,
and Cardamom Bitters. topped with ground Cloves and Thyme. 

Apple Parsnip Soup (Starter)

This blend of Apples, Parsnip, and Potatoes is combined with a housemade Vegetable Stock and warmed through with Cloves, Nutmeg and fresh Thyme. 

Roasted Acorn Squash with Pomegranate Seeds (Starter)
Cloves follow you into this dish coupled with Acorn Squash and tossed with Walnuts, Pomegranates, Truffle Goat Cheese, Arugula, and a Pomegranate Vinaigrette.  

Filet Mignon & Truffle Potato Gratin (Entree)

Pan-seared Filets served with Black Truffle sea salt and Rosemary. #delish

Mini Chocolate Ganache Cakes with Spiked Pear Puree & Coconut Flakes (Dessert)

Something so simple as chocolate cake becomes decadent with Whiskey infused Pear puree,
ground Cloves and Coconut.

Warm It Up

Spiked Toddy (Signature Cocktail)

When the temps fall, nothing warms the soul more than a Hot Toddy with fresh Ginger,
Lemon, Chili Flakes, Maple Syrup, and Whiskey. 

Baked Pears (Starter)

Halved, then roasted, these Pears stand out with crumbled Blue Cheese, crushed Star Anise,

toasted Walnuts, and a drizzle of Orange Blossom Honey. 

Grilled Cheese Sandwiches (Starter)

Grilled Cheese goes Gourmet with Gorgonzola Cheese, Cranberry-Fig spread, and crushed Walnuts.

Turmeric Ginger Carrot Soup (Starter)

Warm the soul and the body with this root-centric Winter soup garnished with toasted Pumpkin Seeds and
Essential Oils. 

Parsnip Gnocchi with Micro Greens and Caramelized Apples (Entree)

This Winter-forward homemade Gnocchi is a dumpling version of its fall favorite sister soup. 

Blanched Kale with Caramelized Shallots and Golden Raisins (Side)

Simple, but oh so tasty. 

Mini Pomegranate Cakes (Dessert)

Pomegranate meets Ginger and Cardamom in these miniature cakes garnished with Edible Flowers.  

Rise Up

Beet Martini (Signature Cocktail)

A house-infused Hangar One Vodka with Beets, Lemon, Ginger, and Dill. 

The Garden of Eden (Starter)

Seasonal and symbolic, this fresh start is a salad that combines Kale Microgreens,
Kohlrabi wedges, Mandarins, Apples, Almonds, Mint, and a Turmeric Ginger dressing. 

The Forbidden Fruit (Entree)

A totem pole for restorative nutrients, this dish features Pan Seared Salmon with Forbidden Rice, Carmelized Fennel, and Cranberry Citrus Chutney. 

Pomegranate Coconut Creme Brulee (Dessert)

Festive and colorful, the cool notes of this Pom and Coconut infused Creme Brulee nod to the
the promise of new life in Spring. 

Stand Strong

The Reviver (Signature Cocktail)

Awaken the soul with this 3-for-1 punch of a drink with hints of Gin, Grand Marnier,

and Sauvignon Blanc topped with Maraschino Cherries. 

Bold Beginnings (Starter)

Warm yourself with this root-centric Winter soup centered on Turmeric and Ginger and garnished with
toasted Pumpkin Seeds and Essential Oils. 

Strength & Humility (Entree)

Roasted Lamb chops take center stage in this dish coupled with wilted

Red Cabbage and a Juniper Berry reduction. 

Be Still My Soul (Dessert)

Mini Chocolate Ganache Cakes with Crystalized Fruit

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