ARIEL E. ROSS | personal chef + wellness advocate
  • ABOUT ME


SAMPLE MENUS
Let us help you create and finesse your next intimate dinner, casual birthday party or any special occasion! 
Ariel crafts custom events with her clients needs and tastes in mind. Her menus are inspired by the bounty of our local crops and seasons, global food travel
s, and by the plethora of foraged edibles within our surrounding counties.

A BOOK CLUB DINNER
Salad of Radicchio , Truffled Pecorino, Citrus Segments, Anchovy and Preserved Lemon and Wild Yeast Bread Croutons
Grilled Organic Chicken Leg Quarters with Thyme, Local Garlic, Oregano, Local Honey, Lemon Leaves, Preserved Lemon Pomegranate Seeds and Cumin Aioli
Smashed and Roasted Baby Potatoes with Fried Parsley Leaves and Garlic Saffron Aioli

Rhubarb Gallettes with Vanilla-Cardomom Ice-cream

A SPECIAL HOLIDAY DINNER
Dungeness Crab Salad with Curly Endive, Avocado, Heirloom Radish, Shaved Fennel, Pink Lady Apple and Meyer Lemon Vinaigrette
Seared Diver Scallops with Yukon Gold Potato Gnocchi, Lemon Garden Thyme  and Lobster Scented Cream
Seared Juniper Berry & Thyme Lamb Loin with Creamy Sunchoke Gratin, Rainbow Carrots, Castelvetrano Olive Butter and Local Wild Mushrooms

Gelato with Italian Cinnamon Doughnuts with Winter Apple Butter and Cocoa Nib Ganache

APPETIZERS FOR A POLITICAL PARTY BENEFIT
Slow Roasted Harissa Pork Empanadas with Preserved Lemon and Local Chard
Gougeres with Winter Herb Salad, Prosciutto,  Chive Butter and Pickled Shallots
Thai Style Lemon Grass Beef Wrap with Vietnamese Herbs, Crushed Peanuts, Shaved Carrots and Daikon and Nuoc Cham Sweet Chile Sauce
Skewered Prawns with Lemon Zest, Fennel Frond, Coriander Seed, and Italian Salsa Verde
Grilled Mini Brioche Sandwiches with Tellegio and French Green Olive Tapenade
Parsnip Latkes with Creme Fraiche, Fried Leeks, Sumac and Chives

Phyllo Cigars of Chicken Leg Confit with Juniper, Red Wine Butter, Sauteed Greens and Caramel Onions

A 30TH BIRTHDAY DINNER
Platter of Grilled Padrons with Maldon
Bruschettas of Bakers Foie Gras ( Chicken Liver Pate) and Plum Preserves
Wild Yeast Bread Bruschetta of Shaved Local Zuchinni, Peas, Mint, Pecorino and Local Olive Oil
Salad of Bernier Farms Golden & Chiogga Beets, Lemon Cucumbers, Wild Arugula, Shaved Fennel and Carrots, Toasted Almond and Goat Cheese Croquettes
Sea Bass with Fingerling Potatoes, Braised Fennel, Golden Cherry Toms, Grande Limas, Saffron, Leeks & Herbs

Grilled Skirt Steak over Warm Tomato Salad of  Heirloom Cherry Tomatoes, Shaved Local Corn, Basil, Blue Lake Beans, Italian Salsa Verde and Fried Shallots

A PRIVATE AMGEN TOUR PRE-RACE DINNER 
Signature Cocktails
Gin, Mint, Basil, Kiwi & Lime
Passed Appetizers
Brioche with Crescenza Cheese, Wild Arugula Micro Greens, and Huckleberry Marmelade
Ariels Homemade Caraway Crackers with Smoked Salmon, Creme Fraiche, Chives and Caper
Bruschetta Fingers with Fava Bean, Mint, Pecorino Cheese, and Bacon Dust
Family Style Dinner
Little Gem Salad with Creme Fraiche Herb Dressing, Smoked Trout, Avocado, French Radishes and Toasted Paprika Almonds
Wild King Salmon Grilled in Grape Leaves over Pinot Noir Lentils, Spring Peas and Carrots,Fried Leeks and Salsa Verde
Grilled NY Strip with Saffron Butter, Roasted Trumpet Mushrooms, Spring Asparagus, and Yukon Golds
Papparadelle with Slow Braised Italian Style Beef Sugo, Fava Beans, Fried Parsley Leaves and Spring Basil
Dessert
Ariel's Gluten Free Brownie Bites, Chocolate Dipped & Maldon Salt

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HARVEST WINE DINNER 
Wood Burning Oven Signature Pizzas of:
Burratta, Proscuitto, Arugula, Fall Figs and Saba
Jimmy Nardello Peppers, Roasted Garlic, Black Olives, Fresh Mozzerella, and Escarole
Chanterelle Mushrooms with Tellegio, Shallots and Thyme
2011 Sonoma County Chardonnay
2010 Dry Creek Valley Zinfandel
Family Style Dinner in the Wine Cellar
Salad Starter
Mache and Arugula Salad with Shaved Local Persimmon, Pomegranate Seeds, Baked Herbed Goat Cheese, and Candied Local Walnuts with Champagne- Shallot Vinaigrette
2012 Bevill Vineyard Sauvignon Blanc
Dinner
Brined and Roasted Pork Loin with Sage, Fennel , Coriander and Au Jus
 Braised Fall Vegetables of Sweet Nardellos, Sweet Torpedo Onions, 
Chinese Stripe Garlic Cloves, Eggplant, Heirloom Cherry Tomatoes and Basil
Grilled Duck Leg Confit with Nasturtium Herb Butter, Red Wine French Lentils, and Frisee
Soft Polenta with Pecorino and Shaved Fall Corn
Sauteed Ribbons of Chard with Currants and Sherry Vinaigrette
2008 Sonoma County Merlot
2007 Limited Selection, Sonoma County Cabernet Sauvignon
Dessert

Ariel's Assorted Homemade Biscotti and Florentines