Menus
Choose the experience that fits your group, vibe, and appetite.
PERSONAL CHEF EXPERIENCES
Three separate menu experiences - choose the one that fits your gathering. Each menu is served as its own complete experience.
Foothill Feast Menus
Groups: 4–14 · Best for: relaxed celebrations and cabin weekends
$65pp
Nonna’s Sunday Table
From-Scratch Focaccia — with light whipped ricotta.
Spring Panzanella — with peas, radishes, and green goddess.
Braised Short Ribs — with creamy polenta and mushrooms.
Grilled Broccolini — with romesco sauce and fresh herbs.
Sunset Cantina
Fresh Tortilla Chips — with two house-made salsas.
Jumbo Lump Crab & Compressed Watermelon Aguachile — with cucumber ribbons and micro-cilantro in serrano-lime broth.
Porco al Pastor — with charred pineapple and pickled red onions. Served with beans & rice.
Wood-Roasted Heirloom Carrots — with pistachio pipián.
Iron & Oak Steakhouse
Roasted Beet & Goat Cheese Salad — with arugula, candied pecans, and citrus-balsamic vinaigrette.
Wood-Fired Tri-Tip — sliced against the grain with bright chimichurri.
Garlic & Herb Whipped Potatoes — with roasted garlic and butter.
Sweet Corn Succotash — with red bell pepper, onion, and a touch of bacon fat.
Alpine Ascent
Groups: 4–14 · Best for: elevated multi-course dining
$150pp
Alpine Izakaya
First Course — Beef Tataki with Pine-Smoked Ponzu — Lightly seared rare Wagyu beef with pine-smoked ponzu, crispy garlic chips and shaved daikon radish.
Second Course — Alpine Tempura Platter — Jumbo tiger prawns with kabocha squash, asparagus and whole maitake mushrooms, served with matcha green tea salt.
Main Course — Cedar Plank Saikyo Miso Black Cod — Black cod marinated in Saikyo miso and roasted on a cedar plank.
Included Side — Yaki Onigiri — Crispy grilled rice balls with sweet soy and butter glaze.
Included Side — Charred Broccolini Gomaae — Blistered broccolini with roasted sesame dressing.
Dessert — White Chocolate & Yuzu Namelaka — White chocolate and yuzu namelaka with toasted black sesame crumble and fresh berries.
Tour of Italy
First Course — Yellowtail Crudo with Citrus & Chili — Sashimi-grade yellowtail with blood orange, Calabrian chili oil, sea salt and micro-basil.
Second Course — Handmade Gnocchi with Pecorino Fonduta — Pillowy handmade ricotta gnocchi in a rich creamy sauce.
Main Course — Whole Baked Branzino — Mediterranean sea bass baked with fennel and lemon.
Included Side — Stewed Artichokes Barigoule — with blistered tomato.
Included Side — Parmesan Risotto — with preserved lemon and herbs.
Dessert — Tiramisu Trifle — Espresso-soaked spongecake with mascarpone sabayon and premium cocoa powder.
Summit Selections
Groups: 2–12 · Best for: luxury tasting-style menus and milestone moments
$100pp
Midnight in Madrid
First Course — Jamón-Wrapped Dates — stuffed with herbed chèvre and Marcona almond.
Second Course — Crudo Duo: Hamachi Aguachile Rojo — with guajillo, mint and jícama.
Second Course — Ahi Crudo Verde — with herb oil, shaved fennel and fried capers.
Third Course — Lobster “Gazpacho Blanco” — with green apple, basil and cucumber.
Fourth Course — Arroz Negro — with head-on shrimp marinated in garlic and chile.
Main Course — Dry-Aged Ribeye — with savory piquillo jam and bone marrow–herb butter, served with crispy patatas bravas and garlic aioli.
Intermezzo — Sangria Blanco Granita — with bright floral fruit flavors and a touch of black pepper.
Dessert — Crema Catalana “Espuma” — with Ximénez-soaked figs and citrus-cinnamon foam, topped with caramel glass.
Tracing the Tuscan Sun
First Course — Crudo di Capesante — Thinly sliced scallops, blood orange supremes, toasted fennel pollen, micro-basil and Ligurian extra virgin olive oil.
Hot Appetizer — Polpo Arrostito — Charred Spanish octopus tentacle, spicy 'nduja and cannellini bean purée, crispy capers and salsa verde.
Pasta Course I — Tagliolini al Tartufo Nero — Hand-cut tagliolini pasta with cultured butter and Parmigiano-Reggiano emulsion, finished with truffle oil.
Main Course — Filetto di Manzo con Porcini — Center-cut beef tenderloin, creamy saffron polenta, roasted porcini mushrooms and Barolo wine reduction.
Pasta Course II — Tortelli di Gorgonzola — Pasta parcels filled with Gorgonzola dolce and ricotta, finished with brown butter, toasted walnuts and fig reduction.
Intermezzo — Sorbetto al Limone e Basilico — Whipped Amalfi lemon and sweet basil sorbetto, finished table-side with chilled Prosecco.
Dessert — Torta Caprese — Warm flourless dark chocolate and almond torte with mascarpone gelato and Fabbri Amarena cherries.
Buffet & Large Format
For larger events (15–50 guests), choose a buffet menu below. Pricing is per person.
Bougie Backyard Barbeque
$65pp
Charred Baby Gem Wedge — with smoked blue cheese dressing, candied pork belly and jammy egg.
Texas-Style Smoked Beef Brisket — smoked 14 hours and sliced to order with horseradish sauce.
Smoked Gouda & Thyme Gratin — baked until golden and crisp.
Bacon-Braised Collard Greens — finished with lemon.
Upscale Italian Trattoria
$65pp
Charred Lemon Caesar — with parmesan and crunchy croutons.
Butternut Squash & Sage Gnocchi — in nutty brown butter.
Chicken Marsala — with mushrooms, served with pasta or mashed potatoes.
Grilled Asparagus — with lemon butter sauce and pine nuts.
Baja Surf & Sol
$65pp
Heirloom Tomato, Burrata & Grilled Nopal — with guajillo-infused olive oil and smoked sea salt.
Shrimp al Mojo de Ajo — with butter, toasted garlic, white wine and lime.
Prime Beef Tenderloin — with pasilla demi-glace.
Included: Warm tortillas, salsa, beans and rice.
All-American Cookout
$35pp
Mixed Berry & Spinach Salad — with feta and blush-wine vinaigrette.
Brown Sugar Baked Beans — with onion, molasses and a touch of smoke.
Homestyle Mustard Potato Salad — with celery and egg.
St. Louis–Cut Pork Ribs — dry-rubbed, smoked and glazed with sweet-heat BBQ sauce.
Italiano Classico
$35pp
Rosemary Sea Salt Focaccia — with whipped ricotta.
Bitter Greens Salad — with shaved fennel, citrus, toasted pistachio and white balsamic.
Roasted Green Beans — with lemon-herb gremolata.
Porchetta-Style Roast Pork Loin — seasoned and roasted for classic Italian flavor.
SO-Cal Social
$35pp
Jícama & Mango Slaw — with mint, cilantro and Tajín.
Chicken Tinga — in smoky tomato-chipotle sauce.
Gourmet Esquites — with crema, lime, cilantro and Cotija.
Included: Warm tortillas, salsa, beans and rice.
Appetizer Options
Perfectly crafted bites for cocktail hours, celebrations, and elevated gatherings. Price per piece.
Mini Crab Cakes with Kalamansi Remoulade $6.00
Shrimp Bloody Mary Shooter $4.00
Smoked Salmon Blinis, Lemon Crème Fraiche $3.00
Ahi Tuna Poke on Wonton Crisp $4.50
Ceviche Spoons $3.50
Mini Pork Belly Bao $4.00
Chorizo and Manchego Mini Empanadas $3.00
Chicken Satay with Peanut Sauce $2.25
Duck Confit Spring Rolls $4.50
Turkey and Cranberry Cream Cheese Pinwheels $1.50
Lemongrass Chicken Potstickers $1.75
Caprese Skewers with Balsamic Glaze $1.75
Garlic, Herb & Cheese Stuffed Mushrooms $1.75
Mini Quiche Florentine $2.00
Avocado Toast Bites on Crostini $1.50
Cucumber Cups with Red Pepper Hummus $1.00