​​​​​​Sample Menus


Tomales Bay Oysters on the Half Shell with Mignonette Sauce
Carrot - Apple Soup Sip with Crispy Fried Sage   
Baby Red Oak Lettuce, Trio of Roasted Beets, Rainbow Micro Greens and Champagne Vinaigrette
Sautéed Tat Soi, Popped Mustard Seeds Lightly Toss Extra Virgin Olive Oil and Maldon Salt Crystals
Oven Roasted Winter Vegetables, Garlic Lemon Aioli, Pistachios  
Wild Caught Pacific True Cod Picatta, Lemons, Garlic Capers Beurre Blanc
Mushroom Dusted Bavette of Beef with Bordelaise Sauce
Pork Tenderloin with Caramelized Garlic and Orange Salsa
Flourless Orange Almond Cake with Citrus Compote


Emmental Cheese Gougères filled with Thyme and Wild Mushroom Duxelles
Creamy Parsnip Soup with Sip Herb Oil Drizzle
Little Gems, Micro Greens, Strawberry and Pt Reyes Blue Cheese with Champagne Vinaigrette
Sautéed Baby Rainbow Chard Virgin Olive Oil and Maldon Salt
Potato Gnocchi with Wild Mushrooms, Pea Shoots, Fines Herbs, and Cured Egg Yolk
Halibut Poached In White Wine Court Bouillon with Lemon Dill Crème Fraiche
Grilled Thyme Lamb Chops, Poached Asparagus, Mostarda Di Frutta (Mustard Fruit)
Paillard Sautéed Chicken Breasts with Tarragon Beurre Blanc Sauce
Roasted Apricots, Butterscotch Cream, and Brown Butter Almond Crumble


Tuna Poke Cornet with Mixed Sesame Seeds, Soy, Honey, Spring Onion & Ginger Sauce
Tomato and Watermelon Gazpacho Sip With Basil Oil and Croutons
Grilled Peach on bed of Arugula with Goat Cheese and Peach Vinaigrette
Sautéed Baby Bok Choy and Asian Greens, with Ginger and Sesame Oil
Smashed Fingerling Potato with Garlic Confit
Seared Scallops,  Soy, Ginger Beurre Blanc  
Pear Soy Sake Marinated Skirt Steak  
Slow Roasted Chicken with Garlic Lemon Beurre Blanc
Apricot Galette with Vanilla Bean Ice Cream


Crostini with Anise Fromage Blanc, Grilled Fennel and Orange Chutney

Jerusalem Artichoke Soup Sip with Crème Fraiche and Herb Oil Drizzle
Desert Arugula, Grilled Ruby Grapefruit, Shaved Fennel and Avocado Salad with Citrus Vinaigrette
Spicy Barbecued Bavette of Beef with Smoked Vegetable Salsa
Roast Chicken with Harissa and Schmaltz
Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries
Mashed Potatoes with Leeks and Sour Cream
Green Beans with Roasted Onion, Garlic Confit and Toasted Almonds
Spiced Persimmon Chutney
Indian Pudding with Nutmeg Ice Cream

Complementary with Meal
Fruit and Herb Infused Water

Optional Services:
Coffee & Tea Station
Bar Station