Appetizer.
(LEGEND)
(Items that are or CAN BE made: V=Vegetarian ⓥ = Vegan GF = Gluten Free)
Smoked salmon, grilled bread, capers, shaved red onion, herbed cream cheese
CLASSIC APPETIZER PLATTERS
Artisan cheeses from near and far, dried and fresh fruit, crostini (V)
Smoked salmon, grilled bread, capers, shaved red onion, herbed cream cheese
Charcuterie of cured meats and salumi, cornichons, mustards and mini rolls
Seasonal vegetable antipasto; cooked and marinated vegetables (ⓥ, GF)
Middle Eastern meze; falafel, hummus, baba ganouj, pita chips and dolmas (ⓥ, GF)
Crudité of the season; raw local vegetables with dips (ⓥ, GF)
Crostini trio: white bean and swiss chard; fromage blanc, fava bean, Meyer lemon; caramelized onion, roast garlic, shaved dry jack and fried sage (V)
Pan roasted California white seabass, lemon butter, fried artichoke relish (GF)
Premium Plattered Appetizers
Grilled Marin Sun Farms beef tenderloin, wild mushroom duxelle, spring onions (GF)
Pan roasted California white seabass, lemon butter, fried artichoke relish (GF)
Seafood plateau; peel and eat prawns, steamed mussels, Dungeness crab legs and
Tomales bay oysters on the half shell (GF)
Classic prawn cocktail (GF)
Assorted sushi and sashimi station including maki rolls and nigiri (GF)
Crudos
Tartare trio tower; hamachi, maguro and sake with wonton chips, miso, wasabi crema
Assorted sushi and sashimi station including maki rolls and nigiri (GF)
Hamachi tartare, lemon, capers, garlic, parsley on crostini
Masala crusted salmon on a crispy potato chip with curry mayo (GF)
Ahi tuna *or beet* poke, scallions, won ton chips
Crispy pork belly slider, bacon onion “jam” and arugula
Sliders
Mini Cubano slider, roasted pork, apple wood smoked ham, swiss, mustard and pickles
Crispy pork belly slider, bacon onion “jam” and arugula
Lamb merguez sausage slider, mint yogurt, peppercress
Fresh dungeness crab cake slider, spicy slaw, tarragon caper aioli
Grilled eggplant slider, goat cheese and basil pesto (V)
Grilled beef tenderloin slider, caramelized onions and horseradish mustard aioli
Memphis hot fried chicken slider, coleslaw, pickles, caper aioli
Pav bhaji slider with cashew cream (ⓥ)
Chorizo and avocado deviled eggs (GF)
Deviled Eggs
Classic deviled eggs, lemon, caper, dill, cayenne (V, GF)
Chorizo and avocado deviled eggs (GF)
Dungeness crab and avocado deviled eggs (GF)
Candied bacon, scallion deviled eggs (GF)
Wild mushroom and caramelized onion empanada, chipotle crema (V)
Humberto’s Famous Empanadas
Sweet potato, leek and kale empanada, tomatillo salsa (V)
Wild mushroom and caramelized onion empanada, chipotle crema (V)
Chicken empanada with avocado salsa
Picadillo of beef empanada ranchero sauce
Korean food truck tacos; scallion pancake, Sonoma Liberty duck confit, Nappa cabbage, hoisin sauce
Fun Finger Foods
Cajun pigs in a blankie; spicy Cajun sausage in butter flake pastry, cheddar, mustard
Korean food truck tacos; scallion pancake, Sonoma Liberty duck confit, Nappa cabbage, hoisin sauce
Lamb “lollipops” with herb mojo (GF)
Dungeness crab cakes with tarragon caper aioli
Amaretto roasted figs, goat cheese, peppercress on crostini (V)
Chinese “to-gos” of pan-fried garlic noodles (V)
Gruyere and chive gougere (V)
Stuffed cremini mushroom, garlic butter, parmesan cheese, bread crumbs (V)
Griddled corn cakes with house-cured salmon, crème fraiche, and dill (GF)
Moroccan meatballs, chermoula sauce
Aussie style handpies; beef or wild mushroom (V)
Fresh roasted tofu or shrimp spring rolls, sweet and spicy dipping sauce (ⓥ, GF)
Classic chicken, potato, pea and carrot mini pot pie
Mini Pot Pies
Short rib and root vegetable mini pot pie
Classic chicken, potato, pea and carrot mini pot pie
Wild mushroom, kale and garlic mini pot pie (V)
Ratatouille mini pot pie (V)
Lobster, potato, pea and carrot mini pot pie
Shrimp scampi pot pie
Gourmet Taco Bar with accompaniments; carne asada, carnitas, al pastor, crispy shrimp, grilled seasonal vegetables or Chef Humberto’s birria (ⓥ, GF)
Action Stations
Paella; saffron rice with sausages, roasted chicken, shrimp, peppers, peas and olives
Gourmet Taco Bar with accompaniments; carne asada, carnitas, al pastor, crispy shrimp, grilled seasonal vegetables or Chef Humberto’s birria (ⓥ, GF)
Build your own Crepes (V)
Mashed Potato Bar with all the fixin's (V)
Asian Noodle Bar (ⓥ, GF)
Premium Action Station
Oyster party: Tomales bay oysters, mignonette, cocktail sauce and lemons (GF)
LUNCH OR DINNER
SEASONAL SALAD
+Heirloom tomatoes, fresh mozzarella, basil, olives, arugula, caper garlic dressing (V, GF)
SUMMER:
Arugula salad, Cowgirl Creamery’s Mt. Tam, grilled white nectarines, toasted hazelnuts, lemon chive vinaigrette (V, GF)
+Heirloom tomatoes, fresh mozzarella, basil, olives, arugula, caper garlic dressing (V, GF)
Organic red walnuts and champagne vinaigrette (V, GF)
Autumn:
Little gem lettuces, persimmon, Point Reyes bleu cheese, toasted
Organic red walnuts and champagne vinaigrette (V, GF)
Roasted butternut squash salad, spiced pecans, arugula, avocado, balsamic red onion, green goddess dressing (V, GF)
Roasted figs, escarole, endive, applewood bacon bits, feta, white balsamic vinaigrette (GF)
Winter:
Baby mixed lettuces, blood oranges, jicama, avocado, queso fresco*,citrus chive vinaigrette (V, GF)
Roasted figs, escarole, endive, applewood bacon bits, feta, white balsamic vinaigrette (GF)
Fresh strawberries, arugula, goat cheese, glazed walnuts, balsamic vinaigrette (V, GF)
Spring:
Shaved Delta asparagus salad, chicories, shaved dry jack, toasted pine nuts, Meyer lemon vinaigrette (V, GF)
Fresh strawberries, arugula, goat cheese, glazed walnuts, balsamic vinaigrette (V, GF)
Organic Bloomsdale savoy spinach, mushrooms, balsamic red onions, sheep’s milk feta and roasted garlic vinaigrette (V, GF)
Any season:
Caesar salad, garlicky bread crumbs and shaved grana padano
Organic Bloomsdale savoy spinach, mushrooms, balsamic red onions, sheep’s milk feta and roasted garlic vinaigrette (V, GF)
Watermelon, mint & feta with balsamic (V, GF)
*For entrée salads, add grilled Mary’s chicken breast or marinated Hodo tofu for
Signature Entrees
Pan roasted Pacific rock cod, Tuscan salsa verde (GF)
From the Sea:
Grilled salmon, citrus, capers and pine nut relish (GF)
Pan roasted Pacific rock cod, Tuscan salsa verde (GF)
Rock shrimp puttanesca, penne pasta, capers, olives, tomatoes, anchovies
Pan roasted California white seabass, lemon butter, fried artichoke relish (GF)
Sea of Cortez Diver sea scallops, fava bean pesto (GF)
Seared rare Hawaiian tuna, roasted garlic and castelvetrano olive tapenade (GF)
Grilled Santa Barbara spot prawns, lobster essence and “frazzled” leeks (GF)
Sweet, spicy, sticky St. Louis style pork ribs (GF)
From the Field:
Maple cured pork loin, apple, pear calvados sauce (GF)
Sweet, spicy, sticky St. Louis style pork ribs (GF)
Buttermilk fried chicken, country gravy
Bronzed chicken breast stuffed with chevre, swiss chard, applewood smoked bacon. Served with pan sauce (GF)
Fresh pappardelle pasta; grilled chicken, artichokes, tomatoes, pistachio pesto
Coq au vin, bacon lardons, pearl onions, mushrooms
Pan roasted chicken breast, English pea and corn nage
Braised lamb shanks, golden raisin and whole grain mustard reduction (GF)
Roasted rack of lamb, mint pesto and onion marmalade (GF)
Grilled NY steak, cabernet demi-glace and crispy shallots
Pan Roasted beef tenderloin, Point Reyes bleu cheese, roasted garlic, chives (GF)
Grilled tri-tip, wild mushrooms and caramelized onion jus (GF)
Pan Roasted hanging tender steak “Ajillo” (GF)
Grilled flatiron steak, creamy cognac and green peppercorn sauce
Seared rare duck breast, brandy jus, persimmons, shaved fennel and cress (GF)
Cassoulet of leg of duck confit, andouille sausage, white beans, mirepoix
Broccoli, carrot and cauliflower mac n’ cheese (V)
From the Garden: (vegetarian & vegan entrees)
Butternut squash gratin, braised mustard greens and swiss chard (V)
Broccoli, carrot and cauliflower mac n’ cheese (V)
Eggplant ala “puttanesca” (ⓥ, GF)
Spinach tortellini, basil infused evoo, arugula, roasted beets, walnuts and goat cheese (V)
Local wild nettle risotto, romanesco, meyer lemon, roasted garlic and crispy sun chokes (GF)
Sweet potato-apple cakes, queso fresco and chipotle-mango salsa (V)
Farro, organic red walnuts, roquefort and roasted Blossom Bluff plums (V)
Portobella mushroom gratin, garlic, spinach and artichoke hearts (V)
Crispy eggplant stack; pistachio pesto, spinach, grilled zucchini, wild mushrooms (V)
Butternut squash risotto (V, GF)
Sides
Creamy polenta, sautéed leeks and wild mushrooms (V, GF)
Butternut squash risotto (V, GF)
Asparagus and lemon risotto (V, GF)
Roasted garlic and EVOO mashed parsnips (V, GF)
Garlic smashed potatoes (V, GF)
Confit of yukon gold potatoes (V, GF)
Herb butter spaetzli (V)
Corn spoon pudding (V)
Buttered egg noodles, parsley (V)
Savory wild mushroom, herb and roasted garlic bread pudding (V)
Fava bean, sweet onion, corn and purple potato succotash (ⓥ, GF)
”Marbled” mashed potatoes (GF)
Baked polenta, sundried tomato and kale terrine (V, GF)
Herb roasted summer squashes (ⓥ, GF)
Alsatian cabbage “chou croute” (ⓥ, GF)
Roasted baby rainbow carrots, rosemary, meyer lemon and chili flakes (ⓥ, GF)
Herb roasted delta asparagus (ⓥ, GF)
Roasted kabocha squash, coconut oil (ⓥ, GF)
Herb roasted winter root vegetables (ⓥ, GF)
Bounty Platters
Roasted summer squashes, aromatic herbs, roasted garlic, evoo (ⓥ, GF)
Summer:
Heirloom tomatoes, “toybox” cherry tomatoes, evoo, balsamic vinegar, sea salt (ⓥ, GF)
Roasted summer squashes, aromatic herbs, roasted garlic, evoo (ⓥ, GF)
Corn cobbettes chive butter, maldon sea salt (V, GF)
Roasted rainbow baby carrots, Meyer lemon, rosemary and chili flakes (ⓥ, GF)
Fall:
Roasted butternut, kabocha and delicata squash, brown sugar, maple butter (V, GF)
Roasted rainbow baby carrots, Meyer lemon, rosemary and chili flakes (ⓥ, GF)
Shaved and sautéed Brussels sprouts, hazelnuts, sweet onion (ⓥ, GF)
Celery root, parsnips, turnips, rutabagas, herbs and olive oil (ⓥ, GF)
Winter:
Wild foraged mushrooms, fresh herbs and bread crumbs (ⓥ)
Celery root, parsnips, turnips, rutabagas, herbs and olive oil (ⓥ, GF)
Artichokes, lemon, garlic aioli, seasoned bread crumbs (V)
Spring:
Delta asparagus, pistachio dill pesto (V, GF)
Artichokes, lemon, garlic aioli, seasoned bread crumbs (V)
Mini or full size cupcakes: red velvet, Mexican chocolate, meyer lemon, carrot cake,tequila lime and many more (ⓥ and GF available)
Dessert
Seasonal fruit shortcake, whipped cream, sweet biscuit
Mini or full size cupcakes: red velvet, Mexican chocolate, meyer lemon, carrot cake,tequila lime and many more (ⓥ and GF available)
Warm gingerbread cake, salted caramel, whipped cream
Molten chocolate cake, berry puree, crème chantilly
Mini banana and white chocolate cream pies, praline sauce
Apple, pecan and brown sugar cake
House-made cookie platter; chocolate chip, snickerdoodles, Mexican wedding
Brownies and lemon or raspberry bars
Chocolate pecan ganache torte with salted caramel
Fresh berry, lemon and mint trifle (GF)
Old fashioned candy “bar” with vintage candies and chocolates
Dessert Bars
S'mores station
Old fashioned candy “bar” with vintage candies and chocolates
Make your own ice cream sundae bar with all the fixins
Pie Bar: apple, cherry and mixed berry pies, whipped cream, caramel sauce
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DINNER AND LUNCH PACKAGES WITH COCKTAIL HOUR APPETIZERS
The following menu packages are estimates and may vary depending on venue, market fluctuation and client needs. These prices are for menu only and do not include table top rentals or staffing.
PLATED
$42 per person
Grand Lake Package – Menu prices:
$42 per person
3 stationary or passed appetizers
2 courses:
Salad and choice of two entrées
2 sides
Table bread and creamery butter
$46 per person
Jack London Package – Menu price:
$46 per person
4 stationary or passed appetizers
2 courses
Salad and choice of three entrées
2 sides
Local bread and creamery butter
BUFFET or FAMILY STYLE
$44 per person
Laurel Package – Menu price:
$44 per person
2 passed appetizers
2 protein-based buffet items or stations
2 side dishes or bounty platters
Salad
Local bread and creamery butter
$48 per person
Skyline Package – Menu price:
$48 per person
3 passed appetizers
3 protein-based buffet items
2 side dishes or bounty platters
Salad
Local bread and creamery butter
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Menus will vary based on seasonality and customization by the client based on individual client requirements. All pricing is subject to change at any time. Once a contract is signed and deposit made, pricing is secure and you are placed on our calendar. Price is for menu items only and vary based on staffing and rental requirements. Please contact us for a custom menu proposal and quote based on your individual budget and needs.