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 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