Winter Menu Two by Chef Collin ($245 per guest)
Chef Collin's Winter Menu Two consists of 2 appetizers, charcuterie, and 3 courses:
- Everything Board
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Imported & domestic cheeses with cured meats, crackers, marinated olives, pickles, mustards, grapes, dried fruit & nuts
- Passed Canapes
- Potato Croquette (V)
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Baked and fried bites, with paprika-garlic aioli
- Pear & Prosciutto
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Pt. Reyes blue cheese, balsamic, Chinese 5 spice
- Cucumber Crab (GF)
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Dungeness crab cucumber cups with furikake
- Course One
- Crispy Daikon Salad
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Shaved radish & herbs with farmers market greens, macadamia nut, vinaigrette (GF, VEG)
- Course Two
- Miso Black Cod
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Forbidden rice with coconut milk, Japanese eggplant, baby boy choy, pomegranate molasses (GF)
- Dessert
- Vanilla Bean Panna Cotta
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Crushed matcha meringues, seasonal berries and chopped pistachio, shaved white chocolate (GF, VEG)
Note: Tip is included in the price.
This menu is available for 5~25 guests. The three course dinner with charcuterie and 2 appetizers are included.
Tables, chairs, oven, microwave, cooktop, pots, pans, glassware, tableware.
Chef will arrive 2~3 hours prior to serving time to prep and cook. Upon completion of service, chef and staff will clean up.
See options in menu for vegetarian (V) and gluten free (GF) guests. Other dietary requirements can be accommodated, please advise upon booking.




How it works

PICK A CHEF
Pick a date/time that works for your party and tell us where you want the chef to cook.

CHEF WILL COOK
We bring the ingredients, cook, serve and clean up.

ENJOY!
Relax and enjoy your elevated dining experience!