Winter Menu
Experience elevated winter dining with our California Farm-to-Table Winter Menu, thoughtfully designed for private chef dinners, weddings, and luxury gatherings in Lake Tahoe and Northern California. Featuring seasonal citrus, winter greens, root vegetables, sustainable seafood, and globally inspired flavors, each dish highlights peak-season ingredients and refined in-home dining. Let The Mindful Chef bring warmth, depth, and unforgettable flavor to your winter event.
Grazing
Dungeness Crab Cake | Meyer Lemon–Ancho Aioli & Cilantro
Spiced Honeynut Toast | Maple–Coriander Squash, Whipped Ricotta, Halloumi & Crispy Sage
Roasted Wild Mushroom Crostino | Mascarpone, Black Garlic & Cacao Nib
Baked Brie | Cranberry–Orange Shallot Compote & Toasted Pecan
Caramelized Brussels Sprout Toast | Burrata, Pancetta & Hot Honey
Warm Artichoke & Olive Dip | Roasted Garlic, Parmigiano & Grilled Rustic Bread
Roasted Apple & Walnut Naan | Rosemary–Honey, Feta & Arugula
Winter Squash & Spinach Tart | Puff Pastry, Parmigiano & Chile Flake
Whipped Labneh | Pomegranate, Pistachio, Mint & Olive Oil
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
Winter Crudites | Green Goddess Dip, Hummus, Fresh & Roasted Vegetables
Soup
Creamy Fennel & Celeriac | Smoky Shiitake, Chive Oil & Crème Fraîche
Roasted Tomato & Black Garlic | Parmigiano Crouton & Olive Oil
Smoked Trout & Fennel Chowder | Roasted Cumin, Fresh Dill & Light Cream
Potato & Broccoli | Blue Cheese, Crispy Shallot & Olive Oil
Red Lentil & Harissa | Meyer Lemon, Yogurt & Olive Oil
Salad
Chicory Caesar | Toasted Breadcrumbs, Lemon & Parmigiano
Fennel, Orange & Pomegranate | Pistachio & Honey–Citrus Vinaigrette
Radicchio & Roasted Pear | Gorgonzola, Walnut & Warm Sherry Reduction
Roasted Beet & Cara Cara Orange | Whipped Chevre, Mint & Toasted Hazelnut
Little Gem & Avocado | Crispy Quinoa, Pickled Shallot & Champagne Vinaigrette
Charred Delicata Squash | Arugula, Pumpkin Seed & Ancho–Maple Dressing
Endive & Apple | Blue Cheese, Walnut & Apple Cider Vinaigrette
Main
Cider-Braised Short Ribs | Charred Red Cabbage, Black Garlic & Pomegranate
Sous Vide Beef Filet | Beetroot Mash, Harissa Carrots & Crispy Shoestring Potato
Chermoula Lamb Rack | Orange Polenta, Purple Carrots & Pomegranate Molasses
Miso-Glazed Sea Bass | Black Rice, Roasted Broccolini & Citrus Reduction
Black Linguine with Seared Scallops | Pumpkin–Orange Saffron Sauce
Citrus-Roasted Chicken | Olive Oil-Smashed Yukon Gold & Wilted Greens
Herb-Crusted Pork Chop | Celery Root Purée & Apple-Shallot Relish
Ancho Cauliflower Steak | Carrot Purée, Coriander Salad & Pepitas
Wild Mushroom Risotto | Roasted Beet, Chevre & Crispy Shallot
Sweet
Mexican Chocolate Pots de Crème | Cinnamon, Ancho & Crème Fraîche
Olive Oil Cake | Citrus, Candied Fennel Seed & Whipped Mascarpone
Earl Grey Panna Cotta | Poached Pear & Toasted Hazelnut
Miso—Caramel Affogato | Espresso, Vanilla Ice Cream & Sesame Tuile
Deconstructed Ricotta Crème Brûlée | Blood Orange, Pomegranate & Pistachio
Chocolate–Coconut Tart | Soft Whipped Cream, Almond & Sea Salt
Cranberry–Almond Galette | Vanilla Ice Cream
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