@EpicureanEscape

Executive Chef & Owner Matt Paille

Tel: 707-230-2802

Cell : 707-570-7649

Email: chef@epicureanescape.com

Serving Sonoma, Marin, Mendocino, Napa, Solano,

Contra Costa, San Francisco Counties!

© 2017 Epicurean Escape Catering

Entrees

 
Four Legged:

Korean Short Rib - sunny side up local farm egg, crispy shallots + housemade Kimchi

Suggested Sides- kimchi fried rice, lemongrass ginger steamed rice, tunisian carrots

Cabernet-Marinated Flat Iron Steak - Point-Reyes blue cheese balsamic black pepper butter

Suggested Sides - boulangerie potatoes, earl grey mashed potatoes, grilled asparagus

Cherrywood Bacon Wrapped Filet Mignon - cocoa coffee rubbed + cabernet demi glaze

Suggested Sides- horseradish sweet potato gratin, organic mixed greens salad

Red Wine Braised Boneless Beef Short Ribs - slow roasted beef short ribs, thyme + cabernet demi glaze

Suggested Sides- grilled asparagus, earl grey mashed potatoes, hericot vert, vegetable antipasto, baby kale caesar

Pomegranate and Moroccan- Spice Rack of Lamb 

Suggested Sides- tagine vegetables, tunisian carrots, saffron cherry tomato rice pilaf

Kalua Pork & Cabbage - smokey, slow roasted traditional Hawaiian -style  pulled pork

Suggested Sides- wasabi ,macaroni salad, farm green slaw, ahi tuna poke, lemongrass ginger steamed rice

Handmade Farm Fresh Egg Ravioli - butternut squash, bacon lardons, and crispy sage (parties under 20)

Suggested Sides: baby kale caesar, vegetable antipasto, amaretto panna cotta

Truffled Duck Confit Cassoulet - rich stew with French white beans, local sausage and crispy pork belly

Suggested Sides - frisee salad with bacon vinaigrette and poached egg (for parties under 20), bruschetta trio

 
Winged:

Truffled Wild Mushroom Stuffed Quail - Marsala cream sauce

Suggested Sides - haricot vert, rosemary mashed potatoes

Braised Chicken Cacciatore - olives, mushrooms and seasonal vegetable medley in rich tomato stew

Organic Chicken Marsala - wild mushroom ragout

Suggested Sides-  baby kale Caesar 

Truffled Duck Confit Cassoulet - rich stew with French white beans, local sausage and pork belly

(can also be made with chicken instead of duck, slight reduction in price)

 
Of the Sea:

Pesto Crusted Salmon - red onion caper relish, micro pea shoots, charred lemon

Cedar Plank Salmon

 

Seared Sesame Crusted Ahi Tuna

Suggested Sides- wasabi mashed potatoes, horseradish sweet potato gratin, organic mixed greens salad

Whole Fried Fish Tacos - cilantro, green curry emulsion, ginger sweet chili sauce

Pistachio Crusted Halibut - Meyer lemon saffron beurre blanc

Seared Sea Scallops - Meyer lemon saffron beurre blanc

Suggested Sides - saffron cherry tomato risotto, roasted asparagus

Filet of Sole - citrus browned butter sauce

 
Of the Land:

Creamy Truffled Wild Mushroom and Spinach Lasagna

Suggested Sides- grilled vegetable antipasto, bruschetta trio

Truffled Wild Mushroom Risotto 

Heirloom Vegetable Terrine - cherry tomatoes, goat cheese and toasted quinoa

Slow Smoked Tempe - housemade bbq sauce and grilled green onions

Handmade Farm Fresh Egg Ravioli - goat cheese mousse, red chili basil pesto, crispy basil, pine nuts (parties under 20)