Two Menus, Both Delicious
We have two menus at Petites Fêtes—both delicious. The first is a custom menu that is yours to define. Have something in mind? No problem. We can cook it as long as it’s in your kitchen. The second is a fixed menu. We have a small set of pre-set plates that we cook in our kitchen, certified by Santa Cruz Environmental Health Department as a MEHKO. Choose from the fixed menu and schedule your preferred pick up time, or select delivery for added ease.
You Define the Menu, We Deliver Excellence
With our custom menu, Chef Claire will meet with you ahead of your celebration and work through the menu, defining just what you want the way you want it. On your day, Chef Claire will come to your kitchen and do all the prepping and cooking in your own home with your own kitchen tools. She’ll stay throughout the meal to plate and present food for you and your guests.
Preset Meals to Order and Go
Through a special program in Santa Cruz County, Petites Fêtes can cook a specific predefined menu in our own kitchen, certified as a MEHKO by the Santa Cruz Environmental Health Department. Choose your menu and we’ll prepare everything. We can deliver to your home, depending on location, or you can pick up at our home kitchen. Convenient and delicious.
Choose a Menu for Pickup or Delivery
Choose a Menu for Pickup or Delivery
Below are our preset menus. Just choose one (and only one) from the list and we’ll get it ready for you. No mixing and matching. Prices vary by menu.
Meal Option 1—$75 per person
Mushroom Turnovers with Japaeño Aioli
$15
Sherry-glazed figs with roasted almonds and bleu cheese
$15
Pork and Fish sliders on Hawaiian rolls
$15
German Potato Salad
Potato salad made with vinegars, not mayonnaise. Traditionally add bacon or ham.
$10
Mixed Green Salad with Honey Dijon dressing
$10
Brownies and Blondies for dessert
$10
Meal Option #2—$90 per person
Tomato Croustades and Spinach Croustades
Little bread baskets filled with tomatoes, basil, and cheese. Second croustades is filled with spinach and peppers.
$15
Rolled Flank Steak with Basil and Prosciutto
Rolled flank steak stuffed with basil and prosciutto, served with a Chimichurri sauce
$30
Potatoes Anna
A pie piece shape of fried potatoes layered with butter
$15
Arugula salad with Mango and Goat Cheese in a Classic French Dressing
$15
Crème Brûlée for dessert
$15
Meal Option #3—$90 per person
Baked Brief with Pomegranates and water crackers
$10
Spinach Dip with French Bread
$15
Zucchini Cakes with Tomato Relish
$15
Chicken Dijonnaise
Chicken Breast in a Dijon Cream Sauce
$25
Bourbon Carrots
Baby carrots sautéed in a sweet bourbon sauce
$10
Mixed Green Salad with Honey Dijon dressing
$10
Tarte Tatin for dessert
A caramelized upside down apple tart
$15
Meal Option #4—75 per person
Tomato Brushetta on Homemade French Bread
Hot roasted cherry tomatoes with basil on toasted French bread and a balsamic reduction
$15
Spinach Quiche
Classic French spinach quiche with shallots
$20
Quiche Lorraine
Classic quiche with bacon, shallots, leaks, and creme
$20
Mixed Green Salad with Honey Dijon dressing
$10
Lemon Current Scones
$10
Meal Option #5—$85 per person
Cranberry Salsa with cream cheese and Rainforest Crisps
$15
Yogurt-Marinated Chicken
Chicken marinated in greek yogurt with Mediterranean flavors and feta cheese
$25
Sour Potatoes
Yukon gold potatoes in a sour vinegar sauce
$15
Arugula salad with Mango and Goat Cheese in a Classic French Dressing
$15
Pumpkin Pie Bites and Chocolate Pecan Pie Bites
Bite-size pies: one is classic pumpkin and the other is chocolate pecan
$15
Mael Option #6—$70 per person
Homemade Salas with Tortilla Chips
Spicy chipotle salsa and salsa verde with corn tortilla chips
$10
Mexican Ceviche with Endive Boats
Classic Mexican ceviche made with tilapia, served with endive greens
$15
Fish Tacos with Jalapeño Cilantro Mayo
Tilapia fish marinated in earthy Mexican spices, served with tortillas, pico de gallo, and a jalapeño cilantro mayonnaise
$20
Mixed Green Salad with Honey Dijon dressing
$10
Red Velvet Cupcakes with Cream Cheese Frosting
$15
About Chef Claire
Chef Claire is a long-time Silicon Valley executive who spent more than four decades in the technology industry, working for startups and companies including Apple, Adobe, Symantec, and Broadcom. But throughout her career, her heart was always in the kitchen.
In the middle of her high-tech journey, she stepped away to attend Tante Marie Cooking School in San Francisco, where she trained in the techniques and traditions of classic French cooking. Although circumstances eventually brought her back to Silicon Valley, she never stopped dreaming of one day cooking professionally for families celebrating life's milestones and everyday moments.
Today, Chef Claire specializes in creating memorable meals that bring people together. She especially loves the challenge of crafting menus that appeal to everyone at the table—food options that excites adventurous adults while earning enthusiastic approval from even the pickiest kids. After all, the best gatherings happen when everyone leaves happy, well-fed, and already looking forward to the next one.