TRAY-PASSED APPETIZERS

VEGETARIAN

Veggie summer rolls in rice wrap with sesame dipping sauce V, DF

Heart of palm fritters with coriander serrano aioli V

Grilled cheese sandwich on country bread with manchego and caramelized fennel V

Crostini with goat cheese and apricots in truffle honey V

Crostini with triple-cream brie and luxardo cherry preserve V

Petite arepas (corn cakes) with guacamole, cotija, and pomegranate V, GF

Pizzette with roasted wild mushrooms, arugula, pecorino, truffle oil V

Shot of tomato basil soup with a mini grilled cheddar cheese sandwich V

Cumin cashew spread with pickled carrot and cilantro on a purple cabbage ‘chip’ VV, GF, DF

Pommes frites with spicy harissa ketchup and truffle aioli - served in paper boats DF, GF, V

Sweet potato tartlets with chevre and toasted pumpkin seeds V

Mexican street corn fritters with crema & Tajin V

Pizzette with basil pesto, cherry tomatoes, goat cheese, pinenuts V

SEAFOOD

Sesame ahi tuna tartare on a wonton crisp, with wasabi pickled Persian cucumber DF

Mini oat waffle with crème fraiche, smoked trout, and pickled apple julienne

Seared shrimp on a skewer with lemon dill remoulade GF

Potato pancakes with smoked salmon, caviar, crème fraiche and chives

Shot of gazpacho with grilled & chilled spiced shrimp DF, GF

Grilled shrimp quesadilla with mango habanero salsa and crema

Bacon-wrapped shrimp with bourbon bbq glaze GF, DF

Shrimp roll on brioche with lemon aioli, dill and chives

Poultry & Meat

Lemongrass chicken skewers with coconut peanut dipping sauce DF

Ginger soy grilled chicken skewers with Korean BBQ sauce DF

Peking duck and shiitake bao buns with plum sauce and scallions DF

Petite croque monsieur with smoked ham, gruyere, and Dijon bechamel

Applewood-smoked bacon-wrapped apricots with rosemary balsamic honey GF, DF

Pizzette with soppressata sausage, castelvetrano olives, fresno chilies, honey drizzle

Housemade fennel sausage meatballs with arrabiata sauce for dipping

Grilled skirt steak skewers with herb chimichurri GF, DF

Braised shortrib tortellini in herb butter (served in a tasting spoon)

Mediterranean-spiced lamb meatballs with minted yogurt dip

PREMIUM SELECTIONS

Hamachi tartare with yuzu, avocado mousse, crispy rice (served in a tasting spoon) GF, DF +$2

Petite crabcakes with lemon dill remoulade +$2

Mini warm lobster roll on brioche with lemon, butter, fine herbs +$5

Filet mignon tartare on a crostini with pickled mustard seeds DF +$2

Harissa grilled lambchops with wild honey and mint GF, DF +$5

V = Vegetarian    VV = Vegan    GF = Gluten Free    DF = Dairy Free

STATIONARY APPETIZERS

Cocktail Hour or Late Night

CHEESE $6 per person

A variety of 4 artisanal cheeses accompanied by fig jam, nuts, fresh and dried fruits, assorted crackers

CHARCUTERIE $6 per person

A variety of 4 types of charcuterie and pate´ accompanied by mustard, olives, cornichons, assorted crackers

CRUDITE $4 per person

Seasonal chilled raw veggies with edamame hummus, creamy lemon herb dip and crostini

MEZZE PLATTER  $6 per person

An assortment of vegan dips and bites: chickpea hummus, olive tapenade, roasted eggplant dip, marinated feta, stuffed grape leaves, grilled artichokes, crostini and pita crisps

NACHO BAR $6 per person

Rustic corn tortilla chips, jack cheese fondue, seasoned ground beef, achiote chicken, black beans, guacamole, salsa fresca, crema, cilantro, hot sauce

BAJA TACO BAR $8 per person

Warm corn and flour tortillas with grilled skirt steak, grilled achiote chicken, salsa roja, salsa verde, habanero salsa, crema, diced onion, cilantro

FRIED CHICKEN & WAFFLES $6 per person

Crispy fried chicken tenders and buttermilk waffles served with sausage gravy, maple syrup, hot sauce

SLIDERS $4 per person each choice

Sirloin or sliders with cheddar, pickles and secret sauce on brioche

Beyond meatless sliders with pickles and secret sauce

Fried chicken sandwich with red cabbage slaw, spicy aioli, and pickles

Braised short rib sliders with horseradish aioli and pickled red onions

Pulled pork on a sweet roll with apricot BBQ sauce and crunchy slaw

Quinoa black bean veggie burgers with cashew cheese and butter lettuce

PIZZA STATION $18 per 14” pizza (8 slices)

Pizza from our wood-burning pizza oven, stationed on the Front Porch, in view of your guests

* Additional $250 flat fee for labor and materials

Classic cheese           ~          Classic pepperoni

Margherita with mozzarella, tomato and basil ~ Bianco with wild mushrooms, truffle, pecorino

Pesto, buffalo mozzarella, sundried tomatoes ~        Prosciutto, fennel, and arugula

Italian sausage, rapini, caramelized onions       ~       Soppressata, green olives, red chilies, honey

BUFFET & FAMILY STYLE

SALADS

Field greens with shaved fennel, fuji apples, spiced pecans, apple cider vinaigrette VV, GF

Field greens with local citrus, heirloom radish, goat cheese, meyer lemon vinagrette V, GF

Kale & romaine Caesar with rosemary croutons, shaved parmigiano, pinenuts, sherry dressing

Butter lettuce with smoked bacon, cherry tomatoes, herb crème fraiche dressing, chives GF

Arugula with roast beets, goat cheese, toasted hazelnuts, orange vinaigrette V, GF

Arugula with strawberries, ricotta salata, pistachios, champagne vinaigrette V, GF

Little gems with watermelon, feta, cucumber, black olive, mint, lime vinaigrette V, GF

Little gems with crisp apple, marcona almond, parmigiano, apricot, gold balsamic, mint V, GF

SIDES

Trio of grilled & roasted seasonal vegetables with chive oil GF, VV

Sautéed green beans with shiitake mushrooms and roasted shallot GF, VV

Roasted cauliflower with pickled raisins, pistachios and caper vinaigrette GF, VV

Sauteed baby bok choy and edamame with ginger and shallots GF, VV

Roasted brussels sprouts with cherries and caramelized onions GF, V

Marinated summer heirloom tomatoes with burrata mozzarella, torn croutons, basil pesto V

Grilled summer corn off-the-cob with grilled red onion, cotija, and lime GF, V

Herb-roasted fingerling potatoes GF, VV

Rustic mashed yukon gold potatoes with smoked butter GF, V

Potato gratin with gruyere mornay, parsley GF, V

Roasted autumn root veggies (celery root, fennel, carrots, turnips, parsnips, rutabaga) GF, VV

Truffled white cheddar macaroni and cheese V

Casarecce pasta with lots of wild mushrooms, shaved parmigiano, pulled herbs V

Orrechiette with grilled broccolini, caramelized fennel, cherry tomato confit VV

Ricotta ravioli with San Marzano marinara and basil V

Butternut squash ravioli with browned butter and sage, parmigiano V

Spring greens risotto V

Wild mushroom risotto V

ENTRÉES

Meyer lemon & arugula ravioli with spring peas and pecorino V

Quinoa cakes with cashew ‘aioli’ verde GF, VV

Butter-poached cod with a shallot and leek cream sauce GF

Branzino with castelvetrano olive and citrus gremolata GF, DF

Miso-bruleed filet of salmon GF, DF

Roasted salmon with rosemary, grain mustard and brown sugar glaze GF

Pan-seared chicken breast with lemon thyme beurre blanc GF

Grilled chicken breast with herb chimichurri GF, DF

Roasted chicken breast with sherry & apricot agrodolce, toasted pinenuts GF, DF

Achiote grilled chicken breast with grilled pineapple salsa GF, DF

Herb-roasted game hens with grilled lemon GF, DF

Roasted pork tenderloin with savory spiced apples GF

Sesame soy grilled flank steak with Korean BBQ sauce DF

Grilled tri-tip with charred tomato salsa GF, DF

PREMIUM SELECTIONS

Lacquered short ribs with sesame and scallions GF +$3

Braised shortribs with red wine demi GF +$3

Roasted beef tenderloin served with horseradish crème fraiche GF +$5

V = Vegetarian    VV = Vegan    GF = Gluten Free    DF = Dairy Free

PLATED DINNER

First Course

 Field greens with shaved fennel, fuji apples, spiced pecans, apple cider vinaigrette VV, GF

 Field greens with local citrus, heirloom radish, goat cheese, meyer lemon vinaigrette V, GF

 Kale & romaine caesar with rosemary croutons, shaved parmigiano, toasted pinenuts, sherry dressing

 Butter lettuce with smoked bacon, cherry tomatoes, herb crème fraiche dressing, chives GF

 Arugula with roast beets, goat cheese, toasted hazelnuts, orange vinaigrette V, GF

 Arugula with strawberries, ricotta salata, pistachios, champagne vinaigrette V, GF

 Little gem romaine with watermelon, feta, cucumber, black olive, mint, lime vinaigrette V, GF

 Little gem romaine with crisp apple, marcona almond, parmigiano, dried apricot, gold balsamic, mint V, GF

Entrees

Buckwheat soba noodles with grilled tofu, spinach, shiitakes, edamame, sesame dressing VV

 Quinoa cakes with cauliflower puree, roasted wild mushrooms, wilted spinach, cashew ‘aioli’ verde GF, VV

 Vadouvan roasted heirloom carrots with honeyed coconut yogurt, carrot top & pistachio pistou GF, VV

 Ricotta ravioli with braised kale, roasted wild mushrooms, cream, lemon zest V

 Gnocchi with buttered spring peas, pea shoots, pecorino, lemon zest V

 Sweet potato gnocchi with browned butter, rapini, hazelnuts, sage, parmigiano V

Pan-seared branzino over fregola sarda, carrot puree, caper and thyme salsa verde GF

 Pan-seared salmon with maitake mushroom, roasted shallot, spring pea puree GF

 Grilled salmon with celery root puree, grilled fennel, castelvetrano olive & citrus gremolata GF

 Miso-bruleed salmon with forbidden rice, sauteed shitakes, pea shoots, edamame, chive oil GF

 Roasted airline chicken breast with truffled pommes puree, sautéed spinach, champagne beurre blanc GF

 Pan-seared chicken breast with risotto parmigiano, haricot vert, apricot pine nut agrodolce GF

 Herb-roasted game hen with roasted root vegetables, fingerling potatoes, pan jus GF

 Grilled flank steak with smoked potato puree, sauteed spinach, herb chimichurri GF

 Grilled tri-tip with charred tomato salsa GF, DF

Premium Entrée Selections

 Roast halibut with braised white beans, asparagus, lemon beurre blanc, black olive dust GF +$5

 Pan-seared duck breast with cauliflower puree, asparagus, roasted grapes, beurre rouge GF +$3

 Pan-seared duck breast with parsnip puree, brussel sprouts, bacon lardons, cherry maple reduction GF +$3

 Red wine braised short ribs over creamy polenta with roasted heirloom carrots and persillade GF +$3

 Filet mignon over pomme puree with sauteed asparagus, black peppercorn cognac sauce GF +$5

V = Vegetarian    VV = Vegan    GF = Gluten Free    DF = Dairy Free 

DESSERT

$5 each per person

 Petite cookies: chocolate chip, oatmeal, snickerdoodle, lemon white chocolate, dark chocolate

Butterscotch pudding topped with crème fraiche and fleur de sel (served in an individual cup)

Chocolate mousse with whipped cream and chocolate crispies (served in an individual cup)

Lemon curd parfait with lemon cookie crumble (served in an individual cup)

Espresso & mascarpone tiramisu (served in a large pan)

Petite caramel and dark chocolate tarlettes

Petite chocolate & salted peanut tarlettes

Vanilla bean crème brulee (served in an individual ramekin)

Peach cobbler with whipped cream (served in a large pan)

Cinnamon sugar churros with Mexican chocolate dipping sauce (served in a chaffing dish)

Warm bread pudding with caramel sauce (served in a chaffing dish)

French crepes with strawberries and nutella (served individually)

S’mores Tower, served at the firepit

$65 per tower, serves 40-50

Ice Cream Sundae Bar $9 per person

Scoops of vanilla and chocolate ice creams served with toppings:

Fresh strawberries, mini chocolate chips, crushed oreos, mini peanut butter cups, M&M’s, gummy bears,

boba balls, fudge sauce, caramel sauce, whipped cream, rainbow sprinkles, maraschino cherries