@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

 

Soups, Salads & Sides

 

 

Salads

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)

 

Soups

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