Four Course $120 per person

 

Sample menu starts at $120.00 per person $700 minimum. These menus can be customized to accommodate your desires. We emphasize pairing the right wine with the right food. This menu is inclusive of chef, servers, plates, flatware, linens, and water glass. Any other needs can be arranged at your request.

Hors d' oeuvres (select two)

Oatmeal crusted brie - lavender honey

Goat cheese croquettes - roasted beet + arugula 

Bay shrimp cocktail on an endive spear - mango salsa + avocado

Mini carnitas toastadas - avocado tomatillo salsa + pickled red onions 

Smoked Kalua pork slider on Hawaiian roll - crispy Maui onions + Cabernet bbq sauce

 

Second Course (select one)

Heirloom Tomato Gazpacho - Avocado, meyer lemon olive oil, parmesan crisp

Baby Kale Caesar - shaved parmesan, nasturtium, and toasted almonds, Spanish white anchovies

Grilled Artichoke - charred lemon, chili flakes, local olive oil, crispy capers, roasted garlic aioli

Hearts of Palm Tostada - crispy corn tortilla, arugula, avocado, hearts of palm, mango salsa

Greek - chef’s cherry tomatoes, kalamata, shaved red onion, local olive oil &  feta, fresh cracked rainbow peppercorns 

 Beets & Bleu - Organic mixed Greens, heirloom beets, Pt. Reyes bleu cheese, spiced candied walnuts, raspberry balsamic vinaigrette

California Goat - Mixed green salad, Belgian endive, crispy Laura Chenel chevre croquettes, almonds, black truffle soy vinaigrette 

Berries & Butter Lettuce - Raspberry, Laura Chenel chevre , candied walnut,  endive, raspberry vinaigrette

 

Mains (select one)

Korean short rib 

quail egg, crispy shallots + chef’s Kimchi, Lemongrass  basmati, miso ginger bok choy

Cabernet marinated flat iron steak 

Caramelized sweet onion + horseradish sweet potato gratin + asparagus

Grilled eggplant, pepper, and zucchini terrine

saffron risotto, balsamic reduction + arugula pesto 

 

Brick Chicken

preserved meyer lemon, calabrian chili relish, crispy sage, rosemary smashed potatoes, haricot vert

Pesto crusted Cedar Plank Salmon

 red onion caper relish, micro pea shoots, charred lemon + saffron rice pilaf & broccolini

 

Desserts (select One)

Strawberry Shortcake 

vanilla bean whipped cream, strawberry balsamic jam + fresh market strawberries

Sonoma Blackberry Cobbler

Oatmeal almond crust, vanilla bean whipped cream

Matcha Panna Cotta 

grandma’s ginger butter cookies, fresh berries

Flourless Chocolate Cake

Blackberry compote, vanilla bean whipped cream

5 course ($185 per person)

 

$185.00 per person $1000 minimum

All inclusive menu includes service and rentals as well as a personal chef for up to 6 hours.

​The menu is Inclusive of plates, flatware, linens, and water glass, and please let us know if anything else is needed, and we will arrange that.

Hors d' oeuvres (select two)

Crispy Goat Cheese Croquettes - lavender honey drizzle

Moroccan Chicken Kebabs - cumin yogurt dipping sauce (gf)

Duck Carnitas Tostada - Liberty farms duck, Oaxacan mole, pomegranate salsa 

Cucumber & mint guacamole bites - Hass avocado, estate mint & cucumber, Sonoma grey sea salt, garlic flower on cucumber rounds 

Mini mango shrimp cocktail-  on endive spear with mango salsa and avocado

Mini seared-rare filet tostada -  grey sea salt avocado dark chocolate mole and cilantro- lime crema

Smoked Kalua pork slider -  pasture raised duroc pork on Hawaiian roll with crispy Maui onions and housemade Zinfandel bbq sauce

Ahi tuna poke - crispy wonton cone, wakame salad, daikon sprouts, wasabi crème fraiche and caviar, 

Smoked Salmon Tartare Tartlets - local or alaskan salmon, house smoked, chive cream cheese

Faux Gras Brulee - Organic chicken liver mousse, seasonal pickle, mustard olive emulsion, on porcelain spoon

First Course (select one)

Red & gold tomato gazpacho - estate grown heirloom tomatoes, avocado, sonoma sea salt & meyer lemon olive oil

Dungeness Crab chilled corn chowder - heirloom cherry tomatoes,  chive blossom oil

Salmon Carpaccio - crispy capers, arugula pesto, local olive oil, avocado, pink peppercorn, moroccan preserved meyer lemon

Trumpet Mushroom Ceviche -  Sonoma County Corn, Sweet Potato, Lime juice, Torpedo Onions, Leche de Tigre

Lomi Lomi Salmon - Citrus cured wild king salmon, spring onion, tomato filet, cucumber slices, Hawaiian sea salt

Smoked Liberty Farms Duck Potstickers - spring onion, cherry hoisin, crispy lotus root

Water chestnut & Chinese Black bean Potstickers - spring onion, cherry hoisin, crispy lotus root

Second Course (Select one)

Dry Creek Peach & Burrata Insalada - rocket, heirloom tomatoes, arugula pesto, local olive oil

Heirloom carrot salad - grilled wild shrimp, citrus pickled onions, avocado and lemon thyme citronette 

Baby Kale Caesar - hand torn estate kale, shaved parmesan, citrus pickled red onion, nasturtium, toasted almonds, Spanish white anchovies

Greek - chef’s cherry tomatoes, kalamata, shaved red onion, local olive oil & Redwood Hill feta, fresh cracked rainbow peppercorns 

 Beets & Bleu - Organic mixed Greens, heirloom beets, Pt. Reyes bleu cheese, spiced candied walnuts, raspberry balsamic vinaigrette

California Goat - Mixed green salad, Belgian endive, crispy Laura Chenel chevre croquettes, almonds, black truffle soy vinaigrette 

Berries & Butter Lettuce - Raspberry, Laura Chenel chevre , candied walnut,  endive, raspberry vinaigrette

Mains (Choose one entree - up to two proteins for group)

Cherry bacon wrapped filet mignon

 potato herb window, earl grey mash, roasted heirloom carrots, Cabernet demi

Sesame Chili Glazed Cedar Plank Salmon

pea tendrils, charred lemon, Kimchi fried rice, pasture raised farm egg, crispy shallots, sesame, miso braised bok choy +  savoy cabbage

Sesame Chili Glazed Sweet Potato & Oyster Mushrooms

pea tendrils, charred lemon, kimchi fried rice pasture raised farm egg, crispy shallots, sesame, miso braised bok choy + savoy cabbage

 

Moroccan Chicken

preserved meyer lemon, olives, fennel, harissa-spiced Tunisian carrots, jeweled quinoa tabbouleh

Moroccan Lamb Tagine -

Turkish Apricots & summer tagine vegetables, Saffron Basmati Rice Pilaf, pomegranate molasses glaze

Grilled eggplant, pepper, and zucchini terrine

 saffron risotto, balsamic reduction and arugula pesto

Pistachio Crusted Halibut

 blistered cherry tomato rice pilaf, Grilled asparagus, Meyer lemon saffron beurre blanc

Whole Roasted Italian Eggplant Braciole + Parsley-Caper Salsa Verde

stuffed with smoked provolone, parmesan, roasted garlic, organic onions, Wild Mushroom Sage Farro Risotto, Broccoli Rapini Fresh Lemon Zest + Calabrian chili

Grass fed Beef Braciole + Parsley-Anchovy Salsa Verde

stuffed with smoked provolone, parmesan, roasted garlic, organic onions, Wild Mushroom Sage Farro Risotto, Broccoli Rapini, Fresh Lemon Zest + Calabrian chili

Desserts (Select one)

Amaretto Panna Cotta - fresh berries and chef’s grandma’s ginger butter cookie

Flourless chocolate cake - French sea salt, fresh raspberries and salted caramel whipped cream

Lavender Lemon Tartlets - fresh berries & vanilla bean whipped cream

Earl Grey crème bruleé + fresh berries

7 Course ($225 per person)

Sample menu starts at $225.00 per person $1000 minimum. These menus can be customized to accommodate your desires. We emphasize pairing the right wine with the right food.  This menu is inclusive of chef, servers, plates, flatware, linens, and water glass. Any other needs can be arranged at your request.

Hors d' oeuvres (select two)

Citrus Cured Organic Salmon Tartare Cones - micro arugula, horseradish crème fraiche, caviar

Line caught Ahi Tuna Pokè  - crispy wonton, wakame salad, with wasabi crème and caviar

Mini Grass fed Beef Wellington - filet of beef, house made duck liver mousse, wild mushroom duxelle, puff pastry

Black Pig Meat Bacon wrapped Dry Creek Peaches - off the grill

Prosciutto Humboldt Fog Crostini - arugula, estate melon

Buffalo Burrata & Calabrian Chili Pesto Crostini - garlic thyme sourdough

Strawberry, Basil, Bellwether Farms Sheep Ricotta Crostini 

Estate Cucumber & Mint Guacamole Bites - hass avocado, estate mint & cucumber, Sonoma grey sea salt, garlic flower, cucumber rounds 

Crispy Goat Cheese Croquettes - Laura Chenel chevre, bee propolis, lavender & wild honey drizzle

Trumpet Mushroom Yakitori - sake sweet shoyu glaze, micro arugula

Lion’s Mane Mini Tostada - Oaxacan mole, porcini powder, chili-lime oil, micro cilantro

Amuse Bouche (Select one)

Wild Mushroom Arancini - trumpet mushroom, enoki, shaved parmesan, black truffle in a porcelain spoon

Halibut Aguachile - pink peppercorn, kumquat, red veined sorrel, hass avocado, cucumber, yuzu thai chili ponzu

Hearts of Palm Agua Chile - pink peppercorn, kumquat, red veined sorrel, hass avocado, cucumber, yuzu thai chili ponzu

Faux Gras Brulèe - Organic chicken liver mousse, seasonal pickle, mustard olive emulsion

Marin Miyagi Oyster - Finger lime caviar, quail egg, pickled fresno chili, spherified spirulina sea water

Yukon Gold Russian Blini + California Caviar - chive oil, bee pollen

Farm-raised Quail Egg Shooter - yuzu, shoyu, fresno chili, shaved truffle

Red & Gold Tomato Gazpacho Shot - estate grown heirloom tomatoes, avocado, sonoma sea salt & meyer lemon olive oil

 

First Course (Select one)

Dungeness Crab Salad Cups - Butter Lettuce, kumquat, heirloom tomato, hass avocado, citrus pickled red onion,  green goddess dressing

Pancetta-Wrapped Fisherman’s Daughter Prawns - cherry tomato fennel fumé

Dungeness Crab Chilled Corn Chowder - heirloom toy box tomatoes,  chive blossom oil

Red & Gold Tomato Gazpacho - estate grown heirloom tomatoes, avocado, sonoma sea salt & meyer lemon olive oil

Wild King Salmon Carpaccio - crispy capers, arugula pesto, local olive oil, avocado, pink peppercorn, moroccan preserved meyer lemon

Smoked Liberty Farms Duck Potstickers - spring onion, cherry hoisin, crispy lotus root

Water Chestnut & Chinese Black Bean Potstickers  - spring onion, cherry hoisin, crispy lotus root

Handmade Farm Fresh Egg Ravioli - butternut squash, bacon lardons, and crispy sage

Goat Cheese Handmade Farm Fresh Egg Ravioli - goat cheese mousse, red chili basil pesto, crispy basil, pine nuts

Second Course (Select one)

Seared Pepper Crusted Ahi Tuna Niçoise Tower - Avocado, farm fresh egg and potato, truffle soy vinaigrette

Dry Creek Peach & Burrata Insalada - rocket, heirloom tomatoes, arugula pesto, local olive oil

Heirloom Carrot Salad - grilled wild shrimp, citrus pickled onions, avocado and lemon thyme citronette 

Baby Kale Caesar - hand torn estate kale, shaved parmesan, citrus pickled red onion, nasturtium, toasted almonds, Spanish white anchovies

Greek - chef’s cherry tomatoes, kalamata, shaved red onion, local olive oil & Redwood Hill feta, fresh cracked rainbow peppercorns 

 Beets & Bleu - Organic mixed Greens, heirloom beets, Pt. Reyes bleu cheese, spiced candied walnuts, raspberry balsamic vinaigrette

California Goat - Mixed green salad, Belgian endive, crispy Laura Chenel chevre croquettes, almonds, black truffle soy vinaigrette 

Berries & Butter Lettuce - Raspberry, Laura Chenel chevre , candied walnut,  endive, raspberry vinaigrette

Third Course 

Seared Day Boat Scallops

Meyer lemon saffron risotto, roasted asparagus

Cherry Bacon Wrapped Filet Mignon

potato herb window, Foie gras butter, earl grey mash, roasted heirloom carrots, Cabernet demi

Sesame Chili Glazed Cedar Plank Salmon

pea tendrils, charred lemon, Kimchi Fried Rice, pasture raised farm egg, crispy shallots, sesame, Miso Braised Bok Choy + Napa Cabbage

 

Sesame Chili Glazed Sweet Potato & Oyster Mushrooms

pea tendrils, charred lemon, Kimchi Fried Rice pasture raised farm egg, crispy shallots, sesame, Miso Braised Bok Choy + Napa Cabbage

Moroccan Chicken

preserved meyer lemon, olives, fennel, harissa spiced Tunisian carrots, jeweled quinoa tabbouleh

 

Moroccan Lamb Tagine

Turkish Apricots & summer tagine vegetables, Saffron basmati rice pilaf, pomegranate molasses glaze

Grilled eggplant, pepper, and zucchini terrine saffron risotto, balsamic reduction and arugula pesto

Pistachio crusted halibut

 blistered cherry tomato rice pilaf, Grilled asparagus, Meyer lemon saffron beurre blanc

Whole Roasted Italian Eggplant Braciole + Parsely-Caper Salsa Verde

stuffed with smoked provolone, parmesan, roasted garlic, organic onions, Wild Mushroom Sage Farro Risotto, Broccoli Rappini Fresh Lemon Zest + Calabrian chili

Grass fed Beef Braciole + Parsely-Anchovy Salsa Verde - stuffed with smoked provolone, parmesan, roasted garlic, organic onions, Wild Mushroom Sage Farro Risotto, Broccoli Rappini, Fresh Lemon Zest + Calabrian chili

Gold Leaf Wrapped Tomahawk - boulangere potatoes, roasted potatoes with caramelized onions and chef’s pasture raised bacon, Tierra Vegetables roasted garlic romesco 

 

Intermezzo (Palate cleanser)

A light refreshing sorbet or clean taste (chef’s choice) that changes with the seasons

Desserts (Select one)

Matcha Panna Cotta fresh berries & Chef’s grandma’s ginger cookies

Flourless chocolate cake fresh raspberries and salted caramel whipped cream

+add gold leaf

Lavender ginger crème bruleè + fresh foraged berries

Watmaugh Strawberry Basil Short Cake - vanilla bean whipped cream

Gateau Marjolaine - classic French layered cake

@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!

© 2020 Epicurean Escape Catering