For all occasions, we can match menus and ideas to your event

> c i n c o   d e   m a y o
shaken margaritas served “up” • melon agua frescas & horchata • lime & chile prawns • sopas w/pork carnitas, avocado & crema • little gems, lime cilantro vinaigrette, watermelon radish & pepitas • achiote chicken & lime-chile crusted skirt steak, salsa fresca & guacamole • rancho gordo heirloom beans, cumin & queso fresco • caramel flan • cinnamon coffee

> a  s p r i n g  w e d d i n g
carneros cuvee • spring antipasto w/grilled asparagus, lemon & grana, tomato confit, citrus & fennel olives, shaved la quercia prosciutto • county line organic greens, watermelon radish, fennel & herbs • pan roasted halibut, baby artichokes, meyer lemon & caper relish, chive potatoes • spring pea & potato ravioli • strawberry & full red field rhubarb shortcakes • housemade chocolate & espresso ice cream sandwiches

> a  m i d s u m m e r   w e d d i n g
fresh lemonade w/mint • schramsberg blanc de blancs • chanterelles & brie • mission figs & laura chenel chevré • smoked bacon gougeres • sweet corn soup, fresh dungeness & chile oil • summer heirlooms, bel fiore burrata & basil oil • marin sun farms filet of beef, sweet onions fresh shelled cannellinis & mediterranean salsa verde • frog hollow peach crostadas • mighty leaf teas, espresso & lemon pistachio biscotti

> t h e   m o r n i n g   a f t e r
mimosas • currant scones & house baked raspberry muffins • smoked salmon w/scallion & potato blinis • grilled asparagus, meyer lemon & shaved grana • hen of the woods, mushroom & baby spinach fritattas • savory tarts w/bellwether ricotta, tomato & olives • new potatoes with crème fraiche & chives • fresh fruit tartlets

> c l o s i n g   t h e   d e a l
ketel one martinis • tuna tartar w/radish, cucumber & sesame • tenderloin & brioche • seared dayboat scallops • provençal crusted lamb rack, baby chioggias & sweet onions • fallen tcho chocolate soufflé & late harvest zinfandel

> i n d e p e n d e n c e   –   b a s t i l l e   d a y
tattinger brut • blinis, crème fraiche & caviar • pear & roquefort tarts • local oysters, citrus & pepper mignonette • small plates – duck confit & summer bean cassoulet • steak frites, local cress & bernaise • provençal vegetable tians • farmstead cheeses & housemade crackers • lavender scented crème brulee • summer berry napoleans

>  i n d e p e n d e n c e   –   t h e   4 t h
watermelon agua frescas • lagunitas IPA • sliders w/grilled red onions & bravo farms cheddar • sweet summer corn • baby back ribs w/ housemade barbecue sauce  • summer heirloom tomatoes & toybox basil • berry shortcake & housemade ice cream sandwiches

>  a   w e d d i n g / a   b u d g e t   – special, simple, with an emphasis on quality
wild mushroom & mt. tam triple cream • dungeness crab cakes with tarragon aioli • herbed polenta & chevré • county line organic greens, crimson pears & pt. reyes bleu, champagne walnut vinaigrette • herb roasted range chicken, chive potatoes & tomato confit • wedding cake

>  a   w i n t e r   f e a s t
carmelized onion & smoked bacon tarts • fresh local dungeness crab rolls & meyer lemon • pumpkin & butternut squash ravioli • braised beef shortribs atop horseradish mashed potatoes • roasted winter root vegetables • warm pear crostadas, caramel & vanilla mascarpone • french roast coffee

While we like to have fun with our food, menus and presentation, we think the best menus and events begin with careful thought, quality ingredients & a match of the seasons • we would love to work with you and develop a menu for your event – just ask us!