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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 on 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, Carrot 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, frisée 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 purée, 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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