Welcome
Richard was our fabulous chef for a weekend to celebrate a family birthday. We were 17 people, including grandparents, adult children, and youngsters, and Richard created two amazing dinners and two breakfasts that “worked” for everyone. They were creative, beautifully presented and served, and absolutely scrumptious.
Moreover, he was truly a part of the birthday celebration. The kids loved talking to him, as did many of the adults, and he went out of his way to help the kids make s’mores, and engage one of our grandsons in helping to make French Toast. Whenever we think of our family weekend in Napa, we will think of Richard.
MS – Palo Alto, CA
I was searching for a top chef in napa for my wife's birthday, called a few wineries for advice... Desiree Del Dotto highly recommended Richard, and that was the decision I made. I couldn't be happier. Richard came over at around 230pm on a Friday eve, and we sat down for what I'd call a Michelin two star equivalent six course meal.. Our server kicked it off with an assortment of white glove style appetizers, all of which were artistic and delicious. My fave was the warm dates with a dollop of a tangy cheese and I'm not sure what else, but it was amazing. Champagne was perfect with it. Then we had a series of small plates, paired up with whites, then light Reds, followed by a deep bold red.. I can't recommend him highly enough.
There are few times when you feel that you get more than you pay for in this day and age... Well this was one of the few times that holds true. Working with Chef Perot was a great experience! I had to put together a menu for 10 people during a visit to the Napa area. This, I must say, was quite an undertaking that Chef Perot helped me to seamlessly manage - from the first email to the final desert. Chef's attention to detail and skill in the kitchen was unsurpassed. The dishes he served were both amazingly prepared and artfully presented. Please do not hesitate to contact him for an intimate dinner or a group outing - you won't be disappointed!
apps
Tempura of winter vegetable, ponzu dipping
Wasabi deviled quail eggs
Lobster fritters, Harissa aioli
1st course
Parsnip Soup, caramelized apple compote, Goat cheese toast
2nd course
Prosciutto wrapped Local halibut
Petite salad of shave fennel, celery root
Mache, and pear
3rd course
Cab Braised Bone out short ribs
Horseradish mashed potatoes
Chard
4th course
Chestnut crepes, Cognac Ice cream
Warm Chocolate Ganache
Pear
Apps
truffle, Pea fritters
Tempura beets, ponzu
Dungeness crabcakes, Meyer lemon
1st course
Seared Diver scallop
Meyer lemon-pink peppercorn
beurre blanc, frisee lardon
2nd course
Moroccan spiced Lamb loin chop
cous cous, mint, pomegranate,
Brunoise vegetables
Citrus broth
3rd course
Grilled NY Strip
Caramelized onion jus
Roasted root vegetables
4th course
Poached Seckle pear tart, Sabyon
Berries, Keffir lime anglaise
apps
Fried Green tomato BLT’s, Truffle mayo
Chorizo filled baked miyagi oysters
Pork belly tostada, Charred pineapple
Bouche
Peach caprese
Buratta, white balsamic reduction
basil, Brioche crouton, Cucumber
First course
Grilled corn soup, Cotija,
Duck Carnitas empenada
second course
Miso-lemon butter poached halibut
herbs, citrus, petit summer greens
Romesco
third course
Moroccan spiced lamb loin chop
fig jam, Baby summer vegetable
fourth course
Strawberry Pot pie
Crem
Apps
Hamachi tar tar, smoked paprika cracker, ponzu, fresno chili, pineapple
Smoked Duck Spring rolls, 5 spice dip
Moroccan spice lamb meatballs
Green garlic parantha, Tamarind
first course
Spring Pea soup
Rock shrimp cake
Persian cucumber
nasturtium pesto
Second course
Seared diver scallops, chive beurre blanc, Medley of sugar snap peas,artichokes
Fennel confit
third course
Grilled niman ranch filet, Black truffle jus
Baby spring Vegetable medely
sun chokes
Fourth course
Caramelized apple galette
Tahitian vanilla whipped creme