Menus
Sample Catering Menus
Reception + Plated Dinner
Displayed & Passed Hors D'oeuvres
- SWANK FARM STAND MORNING HARVEST VEGETABLE DISPLAY
- Served Grilled, Blanched, Sautéed, and Pickled
With a Sampling of the Chef’s Favorite Dips: Spicy-Sriracha-Lime Aioli, Point Reyes Blue Cheese, Jalapeño Garden Herb Aioli - ARTISANAL CHEESE DISPLAY
- A Selection of Imported and Domestic Specialty California Cheeses
Fig Jam, Dried Fruits, Ranch Lavender Honey-Walnut Bread, Fresh Baguette, Water Crackers - WILD MUSHROOM BOUCHÉE
- Phyllo Tart, Herbed Goat Cheese, Truffle Essence
- SAFFRON ARANCINI
- Imported Fontina Cheese, Oven Roasted Garlic Aioli
- LAVENDER HONEY CURED SALMON
- Whipped Crème Fraîche, Salmon Caviar, Olive Oil Crouton
- ALL NATURAL STEAK TARTAR BITE
- Whole Grain Mustard, Meyer Lemon AioliI
Soup Course
- SWEET SUMMER CORN BISQUE
- Summer Truffle, Dungeness Crab
Salad Course
- HEIRLOOM ENDIVE SALAD
- Wild Arugula, Prosciutto de Parma, Poached Pear, Wild Honey-Whole Grain Mustard Vinaigrette
Appetizer Course
- BONE MARROW AND BRIOCHE
- Oxtail Jus
Entrée
- DOUBLE BLOCK CUT ALL-NATURAL NEW YORK STEAK
- Celery Root Purée, Sherry Braised Garden Kale, Carmel Valley Cabernet Jus
- LINE-CAUGHT PACIFIC WHITE SEA BASS
- Parsnip Whipped Potato, Summer Corn and Tomato Ragout, Meyer Lemon Chardonnay Sauce
- GARDEN RAINBOW CHARD CANNELLONI
- Vine Ripe Tomato Ragù, Bell Weather Farms Ricotta, Toasted Bread Crumbs
Dessert Course
- RANCH HONEY & VANILLA CRÈME BRULÉE
- Honey From our Very Own Bees, Butter Cookie, Whipped Cream
"Eat Like a Chef" Family-Style Dinner
Pre-Set ON Tables
- RANCH HOUSE-MARINATED OLIVE SELECTION
- WARM HERBED FOCACCIA BREAD
First Wave
- HEIRLOOM BEET SALAD
- LOLLA ROSSA, FETA CHEESE, CITRUS, SHAVED FENNEL, SHERRY-WALNUT VINAIGRETTE
- ENDIVE AND WILD ARUGULA SALAD
- POINT REYES BLUE CHEESE, CANDIED PECANS, GRAPEFRUIT SEGMENTS
- DAY BOAT SEA SCALLOP
- TRUFFLE ROOT PUREE, FIG BALSAMIC DRIZZLE, “LAMB’S GRASS”
- AHI TUNA CARPACCIO
- SHAVED RADISH, CALIFORNIA AVOCADO, CRISPY PARSNIPS, JALAPENO-CITRUS PONZU
Second Wave
- SONOMA FARMS RACK OF LAMB
- LEMON VERBENA JUS, HOUSE MADE GARLIC-INFUSED SEA SALT
- SLICED ALL-NATURAL FILET OF BEEF
- RED WINE JUS, WHOLE ROASTED GARLIC
- JERRY THE FISHERMAN’S DAILY FRESH CATCH
- BRAISED TURMERIC FENNEL, RANCH GARDEN HERBS
- FORAGER’S MUSHROOM RISOTTO
- TRUFFLE CARPACCIO, PARMIGIANO-REGGIANO
- GARDEN VEGETABLE RATATOUILLE
- POINT REYES BLUE CHEESE POTATO GRATIN
Third Wave
- CHOCOLATE CHUNK BREAD PUDDING
- CALLEBAUT CHOCOLATE, CHANTILLY ANGLAISE
- MARKET FRUIT CRISP
- VANILLA BEAN WHIPPED CREAM