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Soups, Salads & Sides




Baby Kale Caesar - citrus pickled red onion, shaved parmesan, and toasted almonds*


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

Organic Beets & Blue Mixed Green - heirloom beets, Pt. Reyes blue cheese, spiced candied walnuts, raspberry balsamic vinaigrette


Farm Green Slaw - assorted seasonal greens, local cabbage, pickled vegetables meyer lemon citronette

Seared Ahi tuna Niçoise - avocado, farm fresh egg, potato, truffle soy vinaigrette


Goat Cheese Croquette & Mixed Green - Belgian endive, toasted almonds, balsamic fig chutney vinaigrette, chopped almonds *

German Potato Salad - whole grain mustard, apples, citrus pickled red onion (V)


Frisee Salad - bacon vinaigrette and poached egg (for parties under 20)


Vegan Organic Mixed Greens - micro arugula, slivered almonds, crumbled herbed cashew cheese, Green Goddess dressing (V)



Cauliflower Bisque - seared wild sea scallop,  vanilla bean brown butter, heirloom cauliflower + chives

Spring Pea - peak of the season local peas,  smoked paprika lemon shrimp, Meyer lemon crème fraîche (seasonal)


Truffled Cauliflower Vichyssoise (cauliflower, potato, leek) topped with purple garlic blossoms


Roasted Tomato Bisque - grilled cheese croutons, pesto drizzle, fresh herbs


Rosemary White Bean Chicken Confit 


Slow Smoked Brisket Chili


Moroccan Roasted Butternut Squash - pomegranate reduction drizzle


Heirloom Tomato Gazpacho (chilled, seasonal) (V)

Starches & Grains

Horseradish Sweet Potato Gratin


Herbed Earl Grey Potato Puree*


Rosemary Mashed Potatoes


Roasted Garlic and Black Truffle Potato Puree


Boulangerie Potatoes- roasted potatoes with caramelized onions and bacon


Creamy Mascarpone and Rosemary Polenta *

Wasabi Macaroni Salad - Hawaiian-style noodle salad


Truffled Wild Mushroom Mac-n-Cheese *

Wild Mushroom Risotto *


Cherry Tomato Rice Pilaf *

Saffron Cherry Tomato Risotto


Quinoa Tabbouleh - tomatoes, red onions, parsley, meyer lemon (V)


Vegetables: (most can be made vegan)


Grilled Vegetable Antipasto - array of seasonal vegetables topped with parmesan and balsamic reduction *


Grilled Eggplant, Pepper, and Zucchini Terrine - balsamic reduction and arugula pesto (seasonal)

Blanched Haricot Vert - chopped almonds


Grilled Asparagus


Tunisian Carrots

Orange Juice Glazed Rainbow Carrots

Parmesan Crusted Roasted Heirloom Cauliflower 

Tagine Vegetables -  moroccan inspired seasonal vegetables


(V) - Vegan Options       * - EEC Favorites  

Eat the rainbow, kids! Our #kaleceaser w
Because we all need a Little soup on the
We had a lovely time _gardenvalleyranchp
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