The West Coast Grill
By The New West Coast With Chef Dave

This menu is inspired by the great tastes of our Central Coast and gives a nod to some legendary recipes and locales. I’ll stack my Trip Tip up against anyone’s and the addition of house Salsa Cruda, a secret recipe from scratch, sets the tone for the whole presentation. If you want a taste of California this is it.


Personalize your experience below.

You can adjust the following selections now or later (up to 10 days in advance of your event).

First
Salad Corte Madera
DF
GF
V+
V

Baby Kale, Napa Cabbage, Roma Tomato, Avocado, Cebollita, Lemon/Thyme Dressing.

Second
Beef Tri Tip Central Coast
DF
GF

Prepared in our house Marinade, slow cooked, sliced thin and served with Salsa Cruda. This one is the real deal.

Sofrito Black Beans with Jasmine Rice
DF
GF
V

From scratch and done right with Scallion and Mirepoix.

Herb Roasted Whole Free Range Chicken
DF
GF

48 Hour Marinade in Herbs, Olive Oil, Garlic and Citrus Essence.

Grilled Cebollitas with Pascilla Chiles
DF
GF
V+
V

Cebollitas are large Mexican Green Onions which are tossed in Sea Salt, Garlic and Herbs then grilled. Their sweetness and char makes for the perfect addition along with smoky Pascillas and Sweet Peppers.

Last
Bananas Foster Bread Pudding
V

Crusty Bread, Egg, Brown Sugar and Vanilla Bean with Flambéed Bananas - gently baked. With thick Mexican Sweet Cream.

Important Information
Pricing
$178 per person up to 6 adults, decreasing to $145 per person for 7+ adults, excluding optional add-ons, gratuity and fees.
Capacity

6 - 35 guests

This experience accommodates a minimum of 6 and a maximum of 35 guests.
Length

3 hours

Your team typically arrives two hours before your start time and stays after to clean up
Service Type

Family Style Meals

Casual family-style meals to celebrate any occasion. Mains and sides are typically served for the group to share.
Preferences

DF
Dairy Free,
GF
Gluten Free,
V+
Vegan,
V
Vegetarian

Dietary options in dark gray mean the item is prepared this way; light gray indicates an optional preference
The Team

Avatar image
The New West Coast With Chef Dave

I’ve covered a lot of ground as a Chef, Food Writer and Photographer. There is little left undone, it’s been a wild ride and I love to talk shop. Currently working statewide focusing on Sonoma and Orange Counties.


My culinary experience is formed around the manifestation of being puro Californio, with indigenous ancestors going back before the Spaniards arrived in Sonoma and the European side sailed from France to settle there in the 1850’s. Those roots run deep in ancestry and attitude. My pallette draws from West Coast Americana, Regional Mexican, Mediterranean, Moroccan and even aspects of Vietnamese. The West Coast experience is in my blood and the purest expression of that for me is via the plate and pen. I also have a gritty, sentimental side that I pour onto each preparation. Every dish has a story and that story deserves to be told.


I pride myself on being super easy to work with, food should be fun and I think good company makes for the very best of ingredients. Let’s have a meal to remember!


During the peak summer season the talented Chef Nathan Voge, a Sonoma County native and excellent hand in the kitchen, will be filling in should I be unavailable.


Frequently Asked Questions

Our mission is to ensure you have a seamless, unforgettable experience. We've prepared answers below to some questions you may have. If you still require more help or information, our concierge team is standing by ready to help!

How does the booking process work?
How do payments work?
What is the cancellation policy?
What time does the service provider arrive?
Can I modify my event details after booking?
How do I know if a service provider is available for the date of my event?
Can I contact my service provider?
Can chefs accommodate allergies and dietary requirements?
What does 'guests' mean?
How long is the experience or event?

Didn’t Find Your Answer?