Christophe Restaurant is the perfect venue for a private dining event.  We are minutes from the GG Bridge and an easy drive from San Francisco, East Bay and the Peninsula. Parking is never a problem. There is a parking lot behind the Restaurant and nearby street parking.  The restaurant can comfortably accommodate groups of between 10-35 guests. And, our tables and chairs can be configured for your particular occasion.

The dining room at Christophe is available every day between11:00 AM and 4:30 PM including Saturday and Sunday. With adequate advance notice, you can reserve the Restaurant after 5:00 PM for your private banquet, engagement party, wedding party or shower.

When you call us at (415) 289-8610 we can help plan your special luncheon or dinner based on the type of occasion, number of guests, food preferences and of course, your budget. Pierre our chef/owner has had extensive experience creating interesting and varied menus which may include hors d'oeuvre, appetizers, entrees and wonderful desserts. We can also offer a choice of beverages including sparkling water, soft drinks, wines and champagne.

Last year Christophe Catering  prepared and served full course dinners and hors d'oeuvre to hundreds of guests at numerous Marin events including the Tour de California, Sausalito Art Festival, Caledonia Street Fair and the Mill Valley Film Festival. 

Christophe Catering specializes in creating menus for private parties in your home or at larger facilities.  Check out our hors d'oeuvre list.  Our at-home catering services can meet the needs of any number of guests at your home, office or private club.  Catering is available any time day or evening and  we will provide an experienced server or chef to cook at your home or deliver and serve dishes we prepare here at the Restaurant. This allows you to entertain your guests while we prepare and serve the dishes that you have selected. Before the event, we will set-up tables, chairs, settings, plates and later on while you are enjoying family and friends, we will quietly clean-up and leave.

If you are planning a special event let us help make it a wonderful and special experience.  Call us at (415) 289-8610 or email

kenbaker@french-restaurant-marin.com .

          Christophe Catering

List of hors d'oeuvres

                             Seafood 

1.Smoked salmon and cream cheese on a pastry spoon

2. Mini Shrimp Quiches    

3. Brie and Crab Stuffed Mushrooms

4. Grilled Shrimp Lollipop with Spicy Almond Sauce 

5. Scallops on half Shell with Wasabi Lime Vinaigrette  

6. Profiteroles Stuffed with Fresh Crabs 

7. Crab Cakes with Chipotle Aioli

8. Mirror of salmon carpaccio on a bed of cucumber

9. Ahi tuna tartare on a crispy potato gaufrette drizzled

           with a sweet wasabi emulsion

10. Lobster medallion with mango papaya salsa

               served on a silver spoon

11. Grilled proscuitto shrimp rubbed in pesto

          and wrapped in proscuitto

                        Poultry

"Duck Confit with Bean Puree on Crostini

"Grilled Bourbon Honey Glazed Chicken skewered in Chili Satay Peanut Sauce

"Smoked Duck with Gingered Rhubarb

"Smoked Duck Breast Rolls

"Roasted Chicken, Green Apple,Creamy French Brie and Walnut Tart

"Chicken medallions- Breast of chicken rolled with roasted red pepper, spinach and Pecorino  cheese served with herb Mousseline

Pate

1. Duck Liver Pate

2. Chicken Liver Pate

3. Terrine of foie gras

4. Seared foie gras with raspberry sauce served in brioche cups.

5. Sonoma foie gras terrine served on baguette with apple slices 

6. Pistachio Duck pate on Crostinis

Vegetarian and Cheese Specialties

1. Crispy vegetarian spring roll with sweet and sour sauce

2. Mini vegetable kebobs with homemade aioli

3.  Artichoke and spinach tartlet

4. Pissaladiere tartlets

5. Alpilles Salade: Fresh Melon Mozzarella, Cherry Tomato

6. French Blue Cheese Mousse on Sesame Crackers

7. Brie en Chemise - mini baked brie in a phylo dough

8. Poached Pear with Brie in a Phylo Purse

9. Bite sized Quiche with Ham and Cheese

10. New Potato filled with a Creamy Blue Cheese topped 

         with Pecan and Dried Cranberry

11. Beluga Caviar Purse with Crème Fraiche

Beef-Veal-Pork

1. Mini beef Wellington with tarragon mustard sauce

2.Mini sirloin burger on brioche toast with ketchup and mustard

3. Lollipop lamb chop- drizzled with a duo berry coulis

4. Lamb skewers, blackberry and shallot horseradish

5. Beef or pork satay

6. Rare tenderloin on focaccia with onion jam

7. Baby back spareribs in a barbeque glaze

8. Savory meatball assortment with Cabernet sauce

9. Pepper crusted sirloin rolled with arugula served on crostini with a horseradish sauce Rolled Tenderloin with hazelnut Béarnaise

10. Rosemary lamb pinwheels/light pastry

11. Sautéed beef filet tips, sauce foyot

12. Sliced filet mignon with red onion marmalade on sourdough toast points

Stations and Platters  

Seafood Bar with Oysters, Sushi, Sashimi, Clams and Cascade of Prawns 

Seafood Tree with Oysters, Clams and Cascade of Prawns 

Prawn Cocktail  in a Champagne Glass

Sushi and Sashimi boat

Platter of Assorted Cheeses garnished with fruit, assorted imported cheeses

Display of fresh cut raw vegetables with carrots, celery sticks, cauliflower and broccoli florets, radishes, zucchini wheels, black and green olives

Pate Tray- A selection of our delicious duck and goose liver pates

Hand carved Prime Rib au jus on a board with mustard, horseradish sauce, mayonnaise and hand carved fresh breast of turkey with assorted rolls and breads, onion, sesame and kaiser rolls, rye and pumpernickel breads  Sourdough and french bread.

Chipolte Rubbed Baby Lamb chops Grilled with a Cilantro Mint Salsa

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Christophe Catering Case History File 234

It is a warm Marin afternoon and guests will begin arriving in two hours.  You have invited (18) of your dearest friends to celebrate an important event. 

4:30 PM:   The Christophe Catering team has already arrived and Pierre Smets, chef extraordinaire, begins to organize the kitchen while the set up crew prepares the dining room with table, chairs, place settings, wine glasses, and silver.

6:30 PM:  You look stunning as you greet guests at the door.  Working out at the Club has really paid off.  Everyone tells you how fantastic you look.  And your husband looks ok too. A charming French waiter with a bow tie begins serving hors d'oeuvres, wine and Champagne to your guests.  You have selected  ahi tuna on crispy potato gaufrettes drizzled with a sweet wasabi emulsion, chicken liver pate, and duck confit with a bean puree on crostini. A shot has been fired across the bow of the French Laundry.

8:00 PM:  Guests are seated in the dining area and the four-course dinner starts with an appetizer of crab "au gratin" in a pastry shell followed by an arugula salad with walnuts and a honey Dijon dressing. For the entrée, guests may choose a Chilean Sea Bass in a red and yellow pepper sauce, or, rack of lamb in a port glazed reduction, or a pan seared duck breast in a raspberry sauce with fresh steamed vegetables. The desserts are unsweetened chocolate cake, or a peach and pear Bavorois (mousse). 

10:30 PM:  The last guest leaves. Everyone has had an wonderful time. The party was a fantastic success.  The evening was stress free.  For the first time ever, host and hostess did not spend the evening running back and forth carrying plates. Instead, they spent time with their friends, at home with Christophe Catering at the helm. 

10:30 PM:  The Christophe Crew  finishes cleaning, they pack up and depart.

11:00 PM:  You are happy.  Your wonderful friends are happy. You don't have to clean up.  The Christophe Crew is happy because they can go home. You are not tired or sleepy. You watch David Letterman on your new plasma T.V. Life is beautiful.

Dear Friends:

If you are thinking about having an elegant dinner party, or a wine and hors d'oeuvres get-together, call us.  We'd also love to be part of your birthday, anniversary, wedding or engagement, or any special gathering of friends and family.  You can call us at (415) 289-8610 or (415) 332-9244.  Or email: kenbaker@french-restaurant-marin.com

You already know what to expect.  We will prepare the same fine French food that we serve at Christophe Restaurant.  Perfectly prepared in "Your Place or Mine.

When you call us. we'll talk about the type of party you want to host  We will discuss set-up arrangements, logistics, table and chair settings, and all of the important details necessary to make the event a success. And, we can work within your budget.

But most importantly, let's not forget about the food.  Yes, it is about the food.  And we offer wonderful, delicious and interesting choices.

Chef Pierre Smets will gladly prepare any of the dishes we have on the Christophe Restaurant menu ( see menu on our website www.french-restaurant-marin.com)  and, we also can also offer more than 50 scrumptious hors d'oeuvres designed to whet the appetite and make your guests feel very good and very hungry. 

Having enough time to plan for your event is always helpful, but we are ready to respond to spontaneous, short notice situations.  We probably need just a few days time to alert our staff and prepare the menu.  

uring the past months we have had the opportunity to be a part of several special occasions.  We'd like to thank a few of our friends.

Thank you Richard.  Greenbrae, CA.  Richard was celebrating his 50th birthday.  The party was held at a beautiful hilltop home in Greenbrae.  We supplied the tables, chairs, plates, silver, wine and champagne glasses.  There were 18 guests to celebrate Richard's 50th birthday.

Thank you Meredith. San Rafael, CA.   Meredith and her fiancee  were celebrating a birthday and an engagement party.  There were 25 guests from Marin and the Bay Area arriving at 7PM.  Meredith selected a (5) hors d'oeuvres dinner.  Everyone had a wonderful time.

Thank you Nick. Kentfield, CA. His international firm was having a 3-day training seminar for it's sales executives from Europe, Asia and the east coast.  The party was at the home of the Regional Sales Director. The evening began with wine, cheese and hors d'oeuvres.  This was followed by dinner and dessert for (12).

Thank you Claude Hubert, S.F.  This charming and dynamic French-Asian antique dealer has been hosting hors d'oeuvres and elegant dinners for 12-20 designers, buyers, and friends. He does this every few weeks in his San Francisco showroom.  Each evening begins with hors d'oeuvres and Champagne.  After the guests at Rue de Grenelle mingle, they are seated at 18th century dining room tables and chairs, set with beautiful antique plates, glasses and silver.  Dinner is usually an appetizer, entrée and desserts.

On behalf of Pierre Smets owner/chef at Christophe Restaurant and Catering, and our professional staff of servers Carole, Sabine, Michel, Salvatore, Roger and Rene, I want to say "thank you" friends and guests of Christophe.  We appreciate your dining at our Restaurant we look forward to seeing you soon.

Ken Baker