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Sample Menus

Sample Catering Menu: Inspired by Summer and Early Autumn

Hors D'oeuvres

Ahi Tuna with Lemon Olive Oil, Crispy Yukon Potato Chip
Medjool Dates with House-made Chorizo and Fromage Blanc
White Corn Fritters with Chives and Florida Rock Shrimp
Tomato Water with Dungeness Crab
Lavender Cured Salmon with Chickpea Bellini

Starters

Day Boat Sea Scallop
Swank Farms sweet corn pudding, black truffle vinaigrette
Ahi Tuna Carpaccio
Wasabi greens, shaved breakfast radish, citrus soy olive oil brine
Organic Mix Greens
Prosciutto, asparagus, fig, heirloom tomato, tarragon vinaigrette
Organic Mixed Heirloom Tomato Salad
Balsamic crème, Carmel Valley olive oil
Chilled Corn Bisque
Summer truffle, Dungeness crab, brioche croutons
Dungeness Crab Cake
Avocado mousse, roasted summer pepper remoulade

Entrees

Line-Caught White California Sea Bass
Clams, mussels, crispy fennel, salsify, tomato shellfish bouillabaisse
Filet of Beef
Heirloom marble potatoes, tomato fondue, oven roasted garlic, chimichurri sauce
Sonoma Lamb Rack
Vegetable gratin, Yukon gold potatoes, mint jus
Garden Swiss Chard Cannelloni
Fava beans, English peas, royal trumpet mushrooms, extra virgin lemon olive oil
Fulton Valley Organic Chicken Breast
Toasted Risotto, cipollini onions, parmesan reggiano, red wine garlic jus

Sample Catering Menu: Inspired by Late Autumn and Winter

Hors D'oeuvres

Tropical Fruit and Shrimp Crudo with Avocado
Oven Roasted Tomato and Goat Cheese Demitasse Sip
Saffron Arancini, Fontina Cheese, Red Pepper Remoulade
Crab Fritter, Carror and Leek Fondue

Starters

Butter Lettuce Salad
Shaved marcona almonds, warm goat cheese crouton, honey shallot vinaigrette
Scallop
Jerusalem Artichoke, Black Truffle, Mache
Oven Roasted Pumpkin Soup
Toasted pumpkin seeds, baby chives, brioche crouton
Heirloom Beet Salad
Feta Cheese, Frisee lettuce, kalamata olive, citrus emulsion

Entrees

Prime Filet of Beef
Oven-roasted garlic, potato gratin, blue lake green beans, chimichurri sauce
Line-Caught Wild Alaskan Halibut
Thyme, Fall Vegetable Gratin
Organic Fulton Valley Chicken Breast
Baby turnips, carrots, sherry rosemary sauce
Rainbow Swiss Chard Cannelloni
Butternut squash puree, fried salsify
Wild Line-caught Salmon
Alba organics spaghetti squash, suprema star baby spinach
Colorado Lamb Sirloin
Roasted King Trumpet Mushrooms, Mint Pesto
Toasted Carnaroli Rice
Braised leeks, carrots, parmesan reggiano, king david apple salad

Sample Chef's Tasting Menu

Amuse
Lavender Cured Salmon
Chickpea Bellini
First Course
Day Boat Sea Scallop
White corn polenta parmesan reggiano, black truffle vinaigrette
Second Course
Alder Smoked Squab Breast
Fava bean risotto, pancetta-thyme jus
Third Course
Natural Prime Filet of Beef
English peas, local onions, asparagus, Yukon gold potato gnocchi, oxtail marmalade
Fourth Course
Caramelized Figs, Truffle Tremor
House made walnut toasts, saba drizzle
Fifth Course
Second Death by Chocolate
Hazelnut Black Plum Tart
Cinnamon basil ice cream
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