@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

Four Course $120 per person

 

Sample menu starts at $120.00 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

 

Oatmeal crusted brie w/lavender honey

 

Goat cheese croquettes w/roasted beet + arugula in a porcelain spoon

 

Bay shrimp cocktail on an endive spear w/mango salsa + avocado

 

Mini carnitas tacos w/avocado tomatillo salsa + cilantro crème fraiche

 

Smoked Kahlua pork slider on Hawaiian roll w/crispy Maui onions + Cabernet bbq sauce

 

Caramelized onion tartlets w/apple wood smoked bacon + goat cheese

 

Second Course

select two

 

Truffled cauliflower vichyssoise (cauliflower, potato, leek) soup w/purple garlic blossoms

 

Hot cauliflower bisque, with vanilla bean brown butter, heirloom cauliflower and chives

 

Heirloom carrot salad, citrus pickled onions, frisee lettuce, avocado + lemon thyme citronette

 

Baby kale Caesar with shaved parmesan and toasted almonds, Spanish white anchovies

 

Winter greens w/heirloom beets, crumbled Pt. Reyes bleu cheese, cinnamon spice caramelized walnuts, raspberry balsamic vinaigrette
 

 

Mains

select one

 

Korean short rib w/quail egg, crispy shallots + housemade Kimchi

 

Cabernet marinated flat iron steak w/red wine blue cheese butter + horseradish sweet potato gratin

 

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

 

Truffled wild mushroom chicken Marsala w/roasted garlic and rosemary mashed potatoes + haricot vert

 

Pesto crusted salmon, red onion caper relish, micro pea shoots, charred lemon

Desserts

select one

 

Amaretto Panna Cotta w/fresh berries

 

Chocolate cherry bread pudding w/Cabernet cream sauce

 

Salted caramel + cacao nib brownie, Zin cherry 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

choose two 

Oatmeal crusted brie with balsamic fig jam

Bay shrimp cocktail on an endive spear with mango salsa and avocado

Mini tacos with rare seared filet, grey sea salt avocado dark chocolate mole and cilantro crème fraiche

Smoked Kahlua pork slider on Hawaiian roll with crispy Maui onions and Cabernet bbq sauce

Ahi tuna poke in crispy wonton cone with daikon sprouts, wasabi crème fraiche and caviar

Caramelized onion tartlets with apple wood smoked bacon and goat cheese

First Course

choose one

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

Baby kale Caesar with shaved parmesan and toasted almonds, Spanish white anchovies

Local farm greens, heirloom beets, Pt. Reyes bleu cheese, spiced candied walnuts, raspberry balsamic vinaigrette

Organic mixed green salad, Belgian endive, crispy goat cheese croquettes, almonds black truffle soy vinaigrette

Second Course

select one

Hot cauliflower bisque, seared wild sea scallop with vanilla bean brown butter, heirloom cauliflower and chives

Spring Pea soup with pesto grilled shrimp, Meyer lemon crème fraîche

Seared wild sea scallops, saffron cherry tomato risotto, roasted asparagus, Meyer lemon saffron beurre blanc

Mains

choose one

Cherry bacon wrapped filet mignon, potato herb window, earl grey mash, roasted heirloom carrots, Cabernet demi

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

Pistachio crusted halibut, Grilled asparagus, Meyer lemon saffron beurre blanc

Pomegranate and Moroccan spice marinated Rack of lamb, with tagine vegetables

Truffled wild mushroom stuffed quail, Marsala cream sauce, French green beans

Desserts

select one

 

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

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

Earl Grey crème brulee’, 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 three

Bay shrimp cocktail on an endive spear with mango salsa and avocado

Salmon tartare cones with horseradish crème fraiche and caviar

Slow Smoked Brisket slider with crispy Maui onions, mustard green slaw and Cabernet cherry bbq sauce

Ahi tuna poke on crispy wonton with wasabi crème and caviar

Caramelized onion tartlets with apple wood smoked bacon and goat cheese

 

Amuse Bouche

select one

Oatmeal crusted brie with lavender honey

Chefs choice Seasonal Sashimi, crudo

Wild mushroom arancini with shaved parmesan shaved black truffle in a porcelain spoon

 

First Course

select one

Truffled cauliflower soup with purple garlic blossoms seared wild sea scallop and vanilla bean brown butter

Roasted tomato bisque, with grilled cheese croutons, pesto drizzle and fresh herbs

Farm fresh egg ravioli, with butternut squash, bacon lardons, and crispy sage

Pancetta wrapped Jumbo prawns over creamy mascarpone polenta with cherry tomato fennel fumé

 

 

Second Course

select one

Seared Ahi tuna Nicoise, tower, with Avocado, farm fresh egg and potato truffle soy vinaigrette

Heirloom carrot salad, citrus pickled onions, avocado and lemon thyme citronette

Baby kale Caesar with shaved parmesan and toasted almonds, Spanish white anchovies

Seasonal farm greens with heirloom beets, crumbled Pt. Reyes bleu cheese, cinnamon spice caramelized walnuts, raspberry balsamic vinaigrette

Mixed green salad, Belgian endive, crispy goat cheese croquettes, balsamic fig chutney vinaigrette, almonds

 

Third Course

select one

Seared wild sea 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

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

Cedar plank grilled salmon with micro pea shoot salad, Meyer lemon citronette, cherry tomato saffron rice pilaf

Wild mushroom chicken Marsala with roasted garlic and black truffle potato puree and haricot vert

 

Intermezzo (Palate cleanser)

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

 

Desserts

select one

Amaretto panna cotta w/fresh berries

Flourless chocolate cake w/fresh raspberries and salted caramel whipped cream

Lavender ginger crème brulee w/fresh berries

Gateau Marjolaine, a classic French layered cake