Rainbow Chefs mission is to deliver life lessons that will improve the wellness of society.


CALL US: 855 485 CHEF

Private Dinners – Sample Menu

(Call for custom quote)

Stationary or Passed Appetizers

(Pick Two)

Crab and Shrimp Cakes – (Lemongrass, tangy lime chile sauce)

Seared Ahi Tuna – (Sesame ginger rubbed on cucumber with crème fraiche)

Baked Brie Flatbread – (Caramelized onion and fig jam)

Bacon wrapped dates (delicious dried dates, stuffed with creamy blue cheese wrapped in crispy bacon)

Fillo Triangles (filled with Spinach feta and artichoke)

Mini cheese ball bites (goat cheese rolled in cranberry and almonds or parsley and garlic)

Salmon Tartare (Roast red potato baskets with crème fraiche and chive)


Appetizer/Salad Course

(Pick One)

Spinach salad with shaved fennel, roast beets, goat cheese, walnuts, honey-poppy seed vinaigrette

Fresh Spring Roll with Mung Bean Noodle, Pickled Cabbage, Cucumber and Mint – Nuoc Cham

Mixed greens, with marinated figs, Gorgonzola and candied pecans

Caesar Salad – Torn Romaine, parmesan, croutons and homemade Caesar dressing

Seared Ahi Tuna – Sesame ginger rubbed on sweet and sour cucumber salad w/ Avocado crème fraiche)

Main Course

(Pick three choices including a vegetarian option – Need to RSVP specific numbers for each choice 2 days before event please.)

Seared beef tenderloin with caramelized bacon Demi sauce, Roast Cauliflower-Cheddar Mashed potatoes and balsamic roasted brussel sprouts


Pan Seared King Salmon with herb pesto, Roast Spaghetti squash, Polenta cake and Garlic Sautéed Spinach


Roast Airline breast of Chicken with Wild Mushroom-Cabernet Pan Gravy, Garlic potato-parsnip puree, and crispy Kale


Roast Zucchini Squash stuffed with Quinoa, orzo, tofu, tomato and Parmesan cheese on a bed of roasted kale and fennel salad

Dessert Course

(Pick One)

Pear and Lavender Tart-Tatin

New York Sour Cream Cheesecake

Apple blackberry sour cream cobbler

Mango lemongrass pots de crème


Chocolate Mousse





Call for a Reservation