Please don't take this the wrong way. I'm not trying to be snarky or rain on your parade. What you are describing is not really a "restaurant" but a private chef working for a private client. You want something, the chef in your house makes it, you're satisfied until the next craving comes on and then that's dinner for tomorrow night.
If, however, you're looking for a different angle, then you need some creativity. Have a supper club that people could buy a membership to; have the kitchen cook it's way through some excellent cookbooks (pick the masters - Pepin, Franey, Keller, etc). Publish the menu in advance, let people come the night(s) they are most interested in.
ETA: this pretty much how restaurants work now, you're just using a different angle to sell it. The whole "blogger cooking their way through a favorite cookbook" has been done and over done, but this is not amateurs cooking their way through, it's a pro. You get to eat something you might not have chosen to make, but want to try.
