• Hot:

    • Arancini with marinara dip

    • Bacon-wrapped dates stuffed with goat cheese

    • Blackened ahi tuna on a crispy wonton with pickled onion and ponzu sauce

    • Cod croquettes with lemon aioli

    • Lamb meatballs with tzatziki and crumbled feta

    • Polenta cakes with goat cheese and tomato jam

    • Pork potstickers with teriyaki glaze

    • Thai spring rolls with red chili dip

  • Pasta:

    • Butternut squash ravioli with brown butter sage sauce and spiced walnuts

    • Cavatappi with Arrabiatta (spicy marinara)

    • Creamy farfalle with mushrooms, spinach and pine nuts

    • Orecchiette with broccoli rabe, olive oil, garlic, Italian sausage, and red pepper flakes

    • Pappardelle Bolognese

    • Rigatoni with pork ragout

    • Wild mushroom ravioli with truffle mascarpone cream sauce

  • Salads:

    • Arugula, watermelon, and feta salad with honey lemon vinaigrette

    • Baby greens with feta, pistachios, raspberries, Kalamata olives, goat cheese balls, red onion, and house balsamic vinaigrette

    • Little Gem salad with green goddess dressing

    • Caesar salad with housemade croutons

    • Kale and shaved Brussels sprout salad with dried cherries, walnuts, apple slices, and apple cider vinaigrette

    • Panzanella salad with stone fruit

  • Cold:

    • Antipasto skewer (fresh mozzarella, olives, Genoa salami, pepperoncini, artichoke heart, and fresh basil)

    • Cucumber canape with dill cream cheese, smoked salmon, and capers

    • Crostini with goat cheese, fig jam, candied prosciutto, and balsamic glaze

    • Pear and Manchego crostini with arugula - drizzled with Mike's hot honey

    • Smoked chicken salad on wonton crisps

    • Stuffed grape leaves with garlic aioli

    • Tomato Bruschetta

    • Season vegetable gazpacho shooter

Our Menu

Experience our curated menu that celebrates local flavors and seasonal ingredients.

Hors D'oeuvres:

green and purple vegetable salad
green and purple vegetable salad
sliced cakes
sliced cakes

  • Desserts:

    • Heath bar bread pudding w. spiced whipped cream

    • Gluten-free chocolate quinoa cake

    • Assorted finger pastries (almond cookies, eclairs, brownie bites)

    • Key lime pie

    • Crème Brûlée

    • Tiramisu

  • Vegan/Vegetarian:

    • Thai Green Curry vegetables over basmati rice

    • Vegetable Tagine

    • Vegetable 4 cheese lasagna

    • Wild mushroom risotto with pepitas and sage

  • Fish & Seafood:

    • Cedar plank salmon with ginger soy glaze

    • Miso glazed Lingcod

    • Grilled Rock Cod with lemon beurre blanc and citrus fennel slaw

    • Grilled salmon with peach BBQ sauce

    • Seared scallops with Romesco sauce

  • Beef:

    • Citrus-Marinated Skirt Steak with Chimichurri & Grilled Pineapple Salsa

    • Braised beef short ribs

    • Herb-crusted beef tenderloin with porcini red wine pan sauce and crispy shallots

  • Chicken:

    • Seared chicken thighs with mushroom duxelles and lemon beurre blanc

    • Buttermilk fried chicken with hot honey

    • Chicken Milanese with micro green salad, olive oil, and lemon

    • Grilled lemon marinated chicken and red pepper kabobs

    • Parmesan-crusted chicken with slow-roasted tomatoes, mozzarella and balsamic glaze

    • Ricotta and spinach stuffed chicken breast with puttanesca sauce

Entrees:

pasta on plate with fork
pasta on plate with fork
food photography of fried meat on blue plate
food photography of fried meat on blue plate
white and red strawberry cake
white and red strawberry cake

Additional Services

  • Custom Menu Design: Work closely with the chef to create a menu tailored to your vision and preferences.

  • Dietary Restrictions: Accommodation of dietary needs or allergies.

  • Beverage Pairings: Expert suggestions and sourcing of wines or cocktails to complement your meal.

  • Staffing: Professional staff for larger events to ensure seamless service.

  • Travel: Service to locations outside the normal service area.

Intimate Gatherings (2-10 guests):

  • Focus: Personalized service and curated menus.

  • Examples:

    • Multi-course plated dinners with wine pairings.

    • Interactive cooking experiences where guests participate in preparing a dish or two.

    • Family-style meals featuring seasonal, locally sourced ingredients.

  • Menu Highlights:

    • Hors d'oeuvres: A selection of 3-4 hot and cold hors d'oeuvres, emphasizing quality over quantity.

    • Salads: One or two composed salads with fresh, seasonal ingredients.

    • Entrees: One or two entrees, with options for dietary restrictions.

    • Desserts: A selection of 2-3 desserts, including individual portions and a shared dessert option.

  • Approximate Price Range: $75-$150 per person

Parties:

Larger Events (30+ guests):

  • Focus: Efficiency and variety to cater to a larger crowd.

  • Examples:

    • Buffet-style meals with multiple stations.

    • Family-style meals with large platters for sharing.

    • Stations featuring live cooking or interactive elements (e.g., carving station, paella station).

  • Menu Highlights:

    • Hors d'oeuvres: A wider selection of hors d'oeuvres, including passed and stationary options.

    • Salads: A variety of salads, including composed salads, simple green salads, and possibly a salad bar.

    • Entrees: 3-4 entrees, offering a range of protein options and catering to dietary restrictions.

    • Desserts: A dessert bar with a wide selection of options, or individual plated desserts with 2-3 choices.

  • Approximate Price Range: $50-$150 per person

Small Parties (10-30 guests):

  • Focus: Balance of elegance and casual comfort.

  • Examples:

    • Buffet-style meals with a variety of choices.

    • Stations featuring live cooking or interactive elements (e.g., pasta station, taco bar).

    • Cocktail receptions with passed hors d'oeuvres and small bites.

  • Menu Highlights:

    • Hors d'oeuvres: 5-6 hot and cold hors d'oeuvres, including some stationary options for variety.

    • Salads: A selection of 2-3 salads, including a composed salad and a simple green salad.

    • Entrees: 2-3 entrees, with a focus on variety and options for different dietary needs.

    • Desserts: A dessert bar or a selection of 3-4 desserts, including individual portions and a shared option.

  • Approximate Price Range: $50-$100 per person

Breakfast & Lunch

  • Base Price ($35 per person): Includes 1 main + 1 side

  • Extra Main Dish: +$12

  • Extra Side Dish: +$6

  • Premium Ingredient Add-on: +$3–$10 (varies by ingredient)

  • Appetizers:

    • Light appetizer (fruit, toast, small pastry) +$5

    • Hearty appetizer (avocado toast, breakfast bruschetta, soup) +$8

    • Premium appetizer (caviar, truffle-infused dish) +$10–$15

Dinner

  • Base Price ($50 per person): Includes 1 main + 1 side

  • Extra Main Dish: +$24

  • Extra Side Dish: +$8

  • Premium Ingredient Add-on: +$5–$15 (varies by ingredient)

  • Appetizers:

    • Light appetizer (salad, soup, small bites) +$6

    • Hearty appetizer (charcuterie, seafood starter, specialty small plate) +$10

    • Premium appetizer (truffle dish, caviar) +$15–$20

Prices:

white ceramic dinner plate set on brown wooden table
white ceramic dinner plate set on brown wooden table

Private Chef Services & Rates

Hourly Rate:

  • Standard Rate: $75 per hour + cost of food

    • Includes menu planning, shopping, prep, cooking, and cleanup.

    • Minimum booking: 4 hours.

  • Premium Events / Special Occasions: $85+ per hour

    • Ideal for high-end dining, plated service, and multi-course meals.


Per Diem Rate (Full-Day Private Chef Services):

  • Standard Per Diem: $500+ per day + cost of food

    • Covers up to 8 hours (including shopping, prep, and cleanup).

    • Meals can include breakfast, lunch, and dinner for a single client or small group.

  • Luxury / Retreat Services: $600–$800+ per day + cost of food

    • For all-day meal prep, personalized menus, and high-end service.

Additional Services:

  • Multi-Day Retreat & Event Packages – Custom pricing available

  • Farm-to-Table & Local Ingredient Sourcing – Pricing varies

  • Special Dietary Menus (Vegan, Gluten-Free, etc.) – Custom pricing upon request

Call Chef Chantelle Today
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Experience farm-to-table cuisine in Mendocino County.

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chantelle@chefchantelle.com

973-651-7929

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