Four Course
Sample 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.
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Hors d' oeuvres (select two)
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Oatmeal crusted brie - lavender honey
Goat cheese croquettes - roasted beet + arugula
Bay shrimp cocktail on an endive spear - mango salsa + avocado
Mini carnitas tostadas - avocado tomatillo salsa + pickled red onions
Smoked Kalua pork slider on Hawaiian roll - crispy Maui onions + Cabernet BBQ sauce
Second Course (select one)
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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)
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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
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5 course
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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.
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Hors d' oeuvres (select two)
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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
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First Course (select one)
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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
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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
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Mains (Choose one entree - up to two proteins for group)
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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 Faro 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 Faro Risotto, Broccoli Rappini, Fresh Lemon Zest + Calabrian chili
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Desserts (Select one)
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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
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7 Course
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Sample menu 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.
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Hors d' oeuvres (select two)
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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
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Amuse Bouche (Select one)
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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, spheroid 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)
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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
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Second Course (Select one)
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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
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Third Course
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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
Vegetable terrine
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 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 Faro Risotto, Broccoli Rappini, Fresh Lemon Zest + Calabrian chili
Gold Leaf Wrapped Tomahawk - boulangerie 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
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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
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