A few ideas...

PASSED & STATIONARY

> from the ocean
pan seared prawns with lime & chiles • seared ahi tuna & ginger slaw • smoked salmon & corn cakes • pt. reyes kumamotos (our favorite oysters – let us know yours) • potato blinis crème fraiche & american sterling caviar • seared day boat scallops & apple smoked bacon • crab siu mye with coconut red curry • yellow fin tuna, nicoise olives & gold potato coins • fresh dungeness crab cakes & tarragon aioli

> from the farm
grilled lamb & mediterranean salsa verde • chicken satay w/spicy peanut sauce • tenderloin of beef & brioche • spicy pork potstickers • firecracker beef brochettes • baby lamb chops &olives • shaved serrano, manchego & gypsy peppers • carpaccio of beef & caper aioli • glazed pork & asian slaw atop soft rolls • pancetta confetti & crème fraiche atop new potatoes • local artisan cheese & housemade crackers

> from the earth
chanterelles & brie • late season heirloom tomatoes, with toybox basil & baguettes • black bean & queso fresco quesadillas • summer corn cakes & red onion marmalade • grilled spring asparagus & meyer lemon aioli • warm pear & bleu cheese tarts • green papaya spring rolls with orange & ginger • grilled flatbread & pizzetas • heirloom tomato & basil bruschetta • savory Italian tarts • spring, summer & fall antipasto – selections of the seasons freshest ingredients • chilled gazpacho – served “up” • chinese noodle boxes • herbed polenta & chevré

STARTERS & FIRST COURSES

crimson pears, baby greens, walnuts & bleu, champagne vinaigrette • baby chiogga beets, french beans & arugula • county line greens, raspberries, pine nuts & chevré • fresh dungeness, blood orange & avocadoes – served “up” • crisp hoffman farms quail, sweet summer corn, toybox tomatoes & natural jus • ahi tuna tartar, sesame tuiles, spicy ginger vinaigrette • endive, figs & pt. reyes bleu • summer heirloom & fresh mozzarella napolean

MAINS

> seated, family style, buffet & small plates
tenderloin of beef, sweet onions & chive-horseradish cream • provençal crusted lamb and mediterranean salsa verde • rosemary roasted chicken, tomato confit & baby artichokes •grilled wild salmon & tarragon aioli • duck confit & summer bean cassoulet • seared dayboat scallops and vegetable confetti • provençal vegetable tians atop rustic pearl couscous • double cut pork chops with grilled balsamic figs & sweet onions • filet of beef, chive potatoes & horseradish jus

> sides & accompaniments
new potatoes, crème fraiche & chives • yellow wax, romano & french beans with pickled red onions • italian couscous with spring vegetables, arugula & lemon-mint vinaigrette • summer corn, scallions & roasted gypsy peppers • grilled spring asparagus, meyer lemon & shaved grana • potato & leek galette • star route farms arugula & sweet tomatoes • grilled toybox eggplant, tomatoes & fennel • roasted baby chiogga beets • grilled summer vegetables • rosemary roasted french fingerling potatoes

THE LAST COURSE

> cheese
local artisan cheeses from cowgirl creamery, pt. reyes, redwood hill, cypress grove &
bellweather farms, seasonal fruit & artisan breads

> sweets
fresh berry napoleons with mascarpone cream • mission fig tarts with lavender honey • frog hollow peach and blueberry crisps • warm apple tarts with vanilla bean ice cream & caramel • classic crème brulee • fallen chocolate soufflé with espresso gelato • housemade biscotti & specialty cookies • chocolates & toffee • white & dark chocolate dipped strawberries • marsala roasted pears & spiced gingerbread • lemon & pistachio
tarts • season’s freshest sorbet, gelato, berries & tuiles