Private Dining experiences

Chef Candice can bring the culinary experience to you in your home, vacation rental, or venue. Below you will find some of her available menus as well as some reference pricing. All menus are subject to availability of seasonal ingredients and pricing is subject to change.

Substitutions and modifications can be made for an additional fee. Not finding a menu that fits your needs? Reach out to have Chef Candice curate a menu for you. There is a $200 nonrefundable deposit for this service (applicable to your final balance) and a $1,200 minimum booking fee.

*Reach out to learn about discounted rates for industry, central coast locals/businesses, and past clients.

**All pricing includes full service (dishware, table decor, etc). Additional fees may apply for mileage.

A summer menu featuring three dishes: Sea Urchin & Avocado Tostada, Watermelon & Tomatillo Gazpacho, and Passion Fruit & Basil Granita, with additional items including a Churro Ice Cream Sandwich.
Cafe menu titled 'Lavender Dreams' featuring various beverages and desserts. The menu includes options like Amuse Bouche with goat cheese mousse, tomato and burrata, lemon-lavender sorbet, and matcha and white chocolate cookies, with prices and descriptions in elegant fonts.
A dinner menu titled 'Night in Portugal' featuring options such as cheese, cured meats, seafood, pork, goat cheese, fig jam, marjoram, and desserts like cheese and pastéis de nata, with prices and descriptions.
Menu of Black Market Cheese Co. featuring appetizer, main, and dessert options. Appetizer includes amuse bouche: Corneal Gougères, stuffed with chorizo, apple, almond crumble, slice of A Tomme to Kill, from the garden: Stinky Zephyr Tarlet, with horseradish tarlet crust, squash and pepper, creamy Stinky Zephyr filling. Main course: Farm Lamb Lollipop, herb crusted lamb lollipop with savory grapes, Corralejo Añejo sauce, whipped potatoes, gremolata. Dessert: Silver Lining Cheesecake, made with Silver Lining horchata chantilly cream, amarena cherry gelee, salsa macha spiced peanut crumble, with tea and coffee.
Autumn Harvest menu featuring a prosecco fig skewer with fresh figs, prosciutto, balsamic reduction, and fresh rosemary, followed by autumn harvest salad with wild rice, cranberries, pecans, mixed greens, roasted sweet potatoes, quinoa, pomegranate seeds, feta, goat cheese, and maple dijon vinaigrette, main course of beef tenderloin with red wine reduction, root vegetables, caramelized shallots, and parsnip puree, palate cleanser of green apple and mint, and dessert of apple and cranberry galette with rustic tart, apple, cranberry, cinnamon whipped cream, and salted caramel sauce.
A menu titled 'Living in Zin' featuring price and description of various dishes: savory kataifi, citrus arugula salad, lemon and mint sorbet, and yogurt blancmange.