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M E N U S.
Everything yummy, all our menus are totally customizable.
We love gathered dining experiences - let us show you how much!
For those of you interested in our private chef/ private dining and catering services, we've designed a service to bring the restaurant experience to you. Complete with weekly specials, wine & cocktail pairings and "items for the table", you can enjoy your dining out experience whilst staying in. And we've taken every detail into consideration. Preview our sample menus from our seasonal options below and be in touch to book your next dining private dining event with us today!
We're looking forward to you being our guest in your home!
* please note that our menus are customizable and that we can accommodate all dietary restrictions and preferences. Please inquire for vegan/vegetarian modifications and other preferences.
In-home Dining & Catering Options.
Autumn, 2026.
In Season:
Winter Squash, Pears, Apples, Figs, Quince, Mushrooms, Arugula, Beets, Green Beans, Eggplant, Brussels Sprouts, heritage pork, venison, quail, duck, goose
Sample Menus:
"Autumnally Fluent."
Course 1: Kabocha & Acorn Squash Amuse: pan roasted & crispy with Meyer lemon emulsion
Course 2: Compressed beets with chèvre, chive oil + shadow beni.
Course 3: Heritage pork chop with onion soubise, braised Swiss chard, crispy Brussels sprouts leaves, served with a smoke applesauce + whipped creme fraîche.
Course 4: Shortcake with winter berries, cardamom whipped cream, tarragon + micro cilantro leaves.
"Joie de Vivre, Napa."
Course 1: Chicken liver mousse en croute with pickled fennel & persimmon and balsamic gastrique
Course 2: Moules Marinere with Acme levain + fresh rosemary butter + fleur de sel
Course 3: Duck Breast a l'orange with huckleberries (blackberries if not available), turnips, bay heirloom carrots + blood orange reduction.
Course 4: Chocolate Pot de Creme with fleur de sel, chantilly + cognac banana.
"The Blue Plate Special."
(Chef's Signature Menu)
Course 1: Pickled Persimmon & Bell Pepper Salad with lime + soft herbs
Course 2: Jerk Pork Belly Skewers with Toasted Coconut & Tamarind BBQ
Course 3: (The Blue Plate) 2-day brined, Mary's Organic roasted jerk chicken served with coconut rice, Cuban-style black beans, ghee roasted plantains & charred scallions
Course 4: Banana Bread Trifle with Creme Fraîche, Passionfruit Gelee + Toasted Pepitas
FOR THE TABLE (SELECT AS MANY AS YOU'D LIKE, supplemental charge applies):
• Local Bread with Chicharrone Butter • Caribbean (Seasonal) Elotes • "Juanito Cakes" with honey butter • Totopos with Queso Añejo & Salsa Roja • Jerk Spiced Plantain Chips with savory raita dipping sauce • Fry Bread with farmer's cheese + guava jelly
• Caviar Service
* please inquire about weekly farmer's market specials and wines, beers or cocktails paired to your menu.
Bashy Drinks.
(inquire about our full list of seasonal cocktails).
HIGH ABV
The Basic Upgrade - Wild Agave Mezcal, Fred Jerbis Amaro, Bitters + Citrus
MID ABV
Palm Sway Spritz - Pure passionfruit pulp, Hibiscus Simple, Gin + Soda
She's So Dark & Stormy - Charcoal Infused Rum Agricole, Lemon + Ginger Soda
LOW ABV
La Mas Alta (a highball) - Quinquina, 1/2 finger of dark rum, topped with soda + dried pineapple
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