Sample Menus

Sample Cocktail Party Menu

Stationary Hors d'oeuvres
Imported Cheese Display: Fromage d'Affinois, Parrano, Drunken Goat, and Manchego with assorted dried fruit, nuts and crackers
Seasonal Vegetable Crudités with Pt. Reyes Farmstead blue cheese dip

Passed Hors d'oeuvres
Curried Thai Chicken Satay Skewers with spicy peanut dipping sauce
Balsamic-marinated Portabello Mushroom Skewers with Romesco sauce
Seared Ahi Tuna in endive spears with mango-lime salsa
Wild Mushroom Crostini with pinenuts and parmesan
Sherry Poached Wild Gulf Shrimp with horseradish cocktail sauce

Sample Winter Buffet Menu

Local Artisan Cheese Display
Humboldt Fog Goat, Vella Mezzo Secco, Cowgirl Creamery Mt. Tam, and Point Reyes Farmstead Blue
with assorted fruit, nuts and crackers

Passed Hors d'oeuvres
Laura Chenel Goat Cheese Crostini with Sun-Dried Tomato Tapenade
House-Smoked Wild Salmon Mousse in Cucumber Cups with Chives and Crème Fraiche
Pomegranate-Marinated local Sonoma Lamb Skewers with Mint Yogurt dipping sauce

Buffet
Organic Field Greens with organic dry-farmed tomatoes, Laura Chenel goat cheese and pinenuts in a sherry vinaigrette
Grilled broccoli di cicco with chili flakes and meyer lemon
Foraged Mushroom Risotto with tender organic greens, Parmigiano-Reggiano cheese, and fresh herbs

Seared Ahi Tuna in a saffron and fennel crust with caper vinaigrette
Or
Herb Crusted local fish with an orange and black olive dressing

Grass-Fed Beef Tenderloin with a spicy horseradish aioli
Or
Heritage Smoked Pork Loin Medallions with wild mushrooms and baked new potatoes

Acme Bread

Coffee / Tea Service

Dessert
Tower of Chocolate Midnight Cupcakes with cream cheese frosting

Sample Spring Family-Style Dinner

Cocktail Hour
A Selection of Spanish Cheeses
Garnished with crackers and membrillo

Passed Hors d'oeuvres
Tortilla Espagnola on Crostini with Aioli and Slivered Green Olives
Portabello Mushroom Skewers served with Romesco Sauce

First Course (served family style)
Tapas Platter: Piquillo peppers, herbed goat cheese, marinated olives, sherry marinated mushrooms, green beans with shallots, and potatoes roasted with smoked paprika

Main Course (served family style)
Slow-roasted Heritage pork shoulder with herb and garlic rub
Braised Free-Range Chicken with fava beans and dry-cured black olives
Grilled Vegetables Escalivada with sherry vinaigrette

Acme Bread

coffee / tea
Sangria - white or red

Dessert
(Served family style) Chocolate Soufflé Cakes with fresh Straus Family Creamery whipped cream

Sample Summer Table Service Menu

Passed Hors d'oeuvres
Artichoke and Parmesan compote on Crostini with Fresh Herbs
Spiedini of Bocconcini Mozzarella and Tomato with Basil Dipping Sauce
Twice Baked Baby Red-skinned Potatoes with Pancetta and Cheddar

First Course
Organic Field Greens with Laura Chenel goat cheese, walnuts and macerated apricots

Main Course
Moroccan Roasted Free-Range Chicken Breast with balsamic roasted onions on herb flatbread
Or
Grilled Wild Salmon "Niçoise" with tender green beans, fingerling potatoes, cherry tomatoes, and black olives
Or
Vegetarian Risotto with fresh summer squash, Parmesan cheese, wilted spinach, and toasted pistachios

Cheese Course
Local Artisan Cheeses: Humboldt Fog Goat, Vella Mezzo Secco, Cowgirl Creamery Red Hawk, and Point Reyes Farmstead Blue garnished with fruit and marcona almonds

Acme Bread

Coffee / Tea Service

Dessert
Lemon Coconut Cake with lemon curd and coconut buttercream