Autumn Menu
Celebrate the richness of harvest season with our California Farm-to-Table Autumn Menu, crafted for private chef dinners, weddings, and elevated gatherings in Lake Tahoe and Northern California. Featuring orchard fruit, wild mushrooms, winter squash, hearty greens, and warm global accents, each dish showcases peak-season ingredients and refined in-home dining. Let The Mindful Chef bring the warmth and abundance of autumn to your table.
Grazing
Roasted Pumpkin Naan | Ricotta, Radicchio, Pancetta & Aged Balsamic
Artichoke & Spinach Flatbread | Whipped Feta, Roasted Garlic & Pine Nut
Baked Brie | Roasted Pear, Caramelized Shallot, Toasted Almond & Rosemary
Roasted Butternut Squash Tart | Pomegranate, Chile–Honey & Parmigiano
Caramelized Brussels Sprout Toast | Burrata, Hazelnut & Lemon Zest
Roasted Wild Mushroom Crostino | Mascarpone, Garlic & Thyme
Persimmon Tartine | Crispy Prosciutto, Whipped Ricotta & Honey
Warm Artichoke & Olive Dip | Mozzarella, Parmigiano & Grilled Rustic Bread
Artisan Boards
Artisan Cheese Board | Curated Cheese Selection, Fresh Fruit, Olives & Honeycomb
Charcuterie Board | Selection of Cured Meats & Seasonal Accompaniments
Mezze Platter | Charred Eggplant Dip, Falafel, Dolmas, Marinated Vegetables & Pita
Antipasti | Marinated Mozzarella, Olives, Gigante Beans & Seasonal Vegetables
Autumn Crudites | Green Goddess Dip, Hummus, Fresh & Roasted Vegetables
Soup
Roasted Butternut & Apple | Browned Butter & Sage
Roasted Cauliflower Purée | Cauliflower Crumble & Chive Oil
Potato & Leek Veloute | Crispy Leeks & Grated Parmigiano
Roasted Tomato & Garlic | Parmigiano Reggiano & Olive Oil
Tuscan White Bean | Rosemary Breadcrumbs & Olive Oil
Salad
Roasted Winter Squash | Pomegranate-Pepita Relish & Greek Yogurt
Butter Lettuce & Avocado | Torn Croutons, Radish, Asiago & Tomato Vinaigrette
Radicchio & Citrus Salad | Hazelnut, Pecorino & Honey-Miso Dressing
Chicory Caesar | Toasted Breadcrumbs, Lemon & Parmigiano
Crimson Leaf Lettuce | Black Lentils, Roasted Grape & Walnut
Sous Vide Beet Carpaccio | Arugula, Chevre, Grapes, Walnuts & Mint Vinaigrette
Little Gem & Herbs | Parsley, Dill, Chive, Fennel & Lemon Vinaigrette
Warm Farro & Roasted Vegetable | Radicchio, Carrot, Shallot, Sherry Vinaigrette & Parmigiano
Main
Cider-Braised Chicken Leg | Roasted Turnip & Apple, Tuscan Kale & Natural Jus
Herb-Roasted Chicken Breast | Sweet Potato, Roasted Orange, Olive Vinaigrette & Feta
Sous Vide Pork Tenderloin | Roasted Potatoes, Citrus–Cranberry Relish & Rosemary
Rack of Lamb | Crispy Polenta Cake, Charred Asparagus & Sweet Pea–Herb Pesto
Chile-Braised Beef Short Ribs | Acorn Squash, Crema & Pepitas
Seared New York Steak | Potato Mash, Hazelnut Romesco & Charred Scallions
Sous Vide Beef Filet | Butternut Squash Purée, Carrot Top Chimichurri & Crispy Shallot
Crispy Miso–Lemon–Butter Chilean Sea Bass | Black Rice Pilaf & Charred Asparagus
Honey-Roasted Salmon | Quinoa, Citrus, Toasted Coconut & Peanut Crumble
Pan-Seared Scallops | Honeynut & Parsnip Risotto with Chèvre & Pomegranate
Sweet
Olive Oil Cake | Macerated Blackberries & Whipped Mascarpone
Ricotta Crème Brûlée | Seasonal Fruit & Toasted Hazelnut
Cranberry—Pear Galette | French Vanilla Ice Cream
Spiced Apple Tart | Dulce de Leche & Vanilla Gelato
Chocolate Pots de Crème | Crème Fraîche & Sea Salt
Chai Panna Cotta | Pistachio Toffee
Chocolate—Coconut Tart | Soft Whipped Cream, Almond & Sea Salt
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