Menus

BRUNCH BUFFET

House-cured Gravlax & Smoked Salmon with Condiments of Herbed Cream Cheese, Capers, Tomato, Red Onion,Fresh Bagels & Black Bread
Savory Breakfast Quiche with Honey Ham, Jarlsberg Cheese, Caramelized Onion, Sage & Parmesan
Roasted Yukon Potatoes with Thyme, Garlic & Leeks
Seared Chicken Apple & Pork Garlic Sausages with Caramelized Onions & Sweet Peppers
Baby Spinach Salad with Braeburn Apples, Figs, Spiced Walnuts, Point Reyes Blue Cheese & Fig Vinaigrette
Composed Provencal Salad of Blue Lake Beans, Breakfast Radishes, Roast Beets, Roast Asparagus, Artichokes, Sweet 100 Tomatoes, Olives & Butter lettuce with Garlic Aioli & Mustard Vinaigrette
House Baked Scones, Banana Bread & Coffee Cake

 

LUNCHEON BUFFET

Marinated Summer Squash, Fresh Ricotta & Heirloom Tomato Salad
Oak Hill Farms Lettuces with Pink Lady Apples, Point Reyes Blue Cheese, Candied Pecans & Sherry Vinaigrette
Farro Salad with Currants, Pine Nuts, Cucumber, Tomato, Mint & Lemon Honey Vinaigrette
Savory Provencal Garden Vegetable Tart
Artisan Bread & Butter
Summer Berry Shortcakes with Chantilly Cream

 

FALL FARM LUNCH BUFFET

APPETIZERS
Wild Mushroom & Cresenza Tartlets
Caramelized Onion & Pasilla Quesadillas with Avocado Salsa
BUFFET DINNER
Grilled Angus Sirloin Fiorentina with Horseradish Gremolata
Grilled Rosemary Rocky Chicken with Red Pepper Fennel Relish
Thyme & Leek Roasted Yukon Potatoes
Grilled Fall Market Vegetables to include Squash, Red Peppers, Eggplant, Fennel & Blue Lake Beans
Butter Lettuce & Endive Salad with Mission Figs, Pears, Spiced Pecans & Goat Cheese
Artisan Bread & Butter
DESSERT
Green Apple Blueberry Crisp with Chantilly Cream

 

LATE SUMMER DINNER BUFFET

APPETIZERS
A Selection of Beautiful Artisan Cheeses with Figs, Melons, Parma Proscuitto & Baguette
PASSED APPETIZERS
Lemon Chive Chilled Shrimp & Celery Root in Endive Spears
Caramelized Onion, Fig & Blue Cheese Pizettas
BUFFET
Carpaccio of Market Heirloom Squashes with Sheeps Milk Ricotta, Fresh Garden Herbs, Lemon & Olive Oil
Oak Hill Lettuces with Ricotta Salata, Marcona Almonds, Citrus & Lemon Pepper Vinaigrette
Sweet White Corn & Leek Risotto Cakes
Lavender & Rosemary Grilled CK Lamb Sirloin with Fig & Pine Nut Chutney
Citrus & Coriander Seared White Sea Bass with Lemon & Sage Heirloom Canellini Beans & Salsa Verde
Della Fattoria Breads & Butter
DESSERT
Pear & Frangipane Crostata with Late Harvest Cream

 

SUMMER PASSED APPETIZERS & STATIONS MENU

PASSED APPETIZERS
Chilled Shrimp & Celery Root Salad on Endive Spears
Mission Fig, Proscuitto, Mascarpone & Mint Open Faced Sandwich
Fresh Corn, Manchego & Tomato Quesadilla with Avocado Relish
Cheese Selection with Proscuitto, Figs, Grapes & Baguette
FROM THE FARM
Grilled Angus Sirloin Fiorentina with Flatbread & Horseradish Gremolata
Grilled & Roasted Oak Hill Market Vegetables to include Eggplant, Red Peppers, Summer Squash & Green Beans with Herb Pistou
Stand Up Romaine Hearts with Green Goddess Dressing, Garlic Croutons and Shaved Parmesan
Roasted Artichoke, Caramelized Onion & Goat Cheese Torta
FROM THE SEA
Grilled Cypress Salmon with Lemon Thyme Aioli & Caperberries
Summer Heirloom Tomatoes with Buffalo Mozzarella, Basil & Olive Oil
Roasted Garlic, Thyme & Leek Fingerling Potatoes
Summer Succotash of Pole Beans, Cherry Tomatoes, Canellini Beans
DESSERT
Kenwood Mini Strawberry Shortcakes with Chantilly Cream

 

SPRING FAMILY-STYLE SUPPER

PASSED APPETIZERS
Parsnip Blini with House-cured Gravlax & American Sturgeon Caviar
Parmesan Eggplant Crisps with Oven Dried Campari Tomatoes, Buffalo Mozzarella & Herb Pistou
Ancho Grilled Shrimp & White Corn Quesadilla with Mango Serrano Relish
FAMILY STYLE SUPPER
Charcoal Grilled Meyer Sirloin Bistecca Fiorentina with Hen of the Woods Mushrooms & Grilled Spring Onions
Citrus Seared Sonoma Wild Salmon with Meyer Lemon Aioli & Caperberries
Rosemary & Leek Roasted Fingerling Potatoes
Grilled & Roasted Spring Farmers Market Vegetables Roasted Chioggia & Red Beets with Shaved Fennel & Orange Olive Oil
Tierra Gardens Baby Lettuces with White Balsamic Vinaigrette
Della Fattoria Artisan Breads
DESSERT
Stone Fruit Crostata with Mascarpone Cream

 

SUMMER FAMILY-STYLE DINNER

PASSED APPETIZERS & CHAMPAGNE SERVICE
Coriander Mustard Seared Ahi on Fennel Flatbread, Olive Relish
Endive Spears with Dungeness Crab & Celery Root Salad
Wild Mushroom & Cresenza Bruscetta
Semolina Blini with Sour Cream, Chives & American Caviar
FIRST COURSE
Chilled White Corn Soup, Basil Oil & Creme Fraiche Drizzle
MAIN COURSE
Grilled Lavender & Sage CK Lamb Sirloin with Fig & Pomegranate Jus & Grilled Summer Leeks
Farmer’s Market Heirloom Tomatoes with Burrata Cheese, Lemon Cucumbers, Basil & Olive Press Olive Oil
Summer White Corn & Reggiano Risotto Cakes
Grilled Summer Oak Hill Vegetables with Artichokes & Fennel Eggplant, Summer Squash, Blue Lake Beans, Wax Beans & Beets
Artisan Breads & Butter
CAKE (BUFFET STYLE)
Walnut Cake with Berries & Chantilly Cream
Coffee Bar

 

WINE COUNTRY WEDDING BUFFET

PASSED APPETIZERS
Thai Fish Cakes with Lime Chili Dipping Sauce
Parmesan Eggplant Crisps with Pesto, Mozzarella & Oven Dried Tomato
Cheese Board (Stationary) with Local Cheeses with Seasonal Fruits & Baguette
BUFFET
Roasted Fingerling Potatoes & Parsnips with Thyme and Caramelized Leeks
Roasted Asparagus & Oak Hill Farms Beets with Lemon Olive Oil & Shaved Parmesan
Red Butter Lettuce, Endive & Arugula Salad with Point Reyes Blue Cheese, Spiced Walnuts, Treviso, Pears & Cider Vinaigrette
Seared Citrus & Fennel Cypress Lake Salmon with Caper Gremolata & Lemon Aioli
Cider Brined Roast Niman Ranch Pork Loin with Green Apple Chutney & Caramelized Cipollini Onions
Della Fattoria Breads & Butter
DESSERT
Wedding Cake Service

 

ELEGANT PLATED WINE PAIRED DINNER

APPETIZERS
Smoked Paprika Seared Ahi on Fennel Flatbread with Salsa Verde
Caramelized Onion, Fig & Blue Cheese Pizetta
FIRST COURSE
Trio of Dungeness Crab Cakes with Tomato Marmalade, Fennel, Crab & Avocado Tower, Crab & Celery Root Salad
SECOND COURSE
Mache, Arugula & Pea Shoot Salad with Braeburn Apples, Warm Goat Cheese & Spiced Walnut Crouton, Nana Mae’s Apple Cider Walnut Vinaigrette
MAIN COURSE (choice of)
Sage, Grey Salt & Rosemary Seared Angus Filet, Caramelized Shallot Jus, Olive Oil Crushed Dry Farmed Potatoes, Wild Mushrooms & English Peas
OR
Citrus & Fresh Herb Crusted California Sea Bass, Oven Roasted Tomato Confit & Heirloom Rancho Gordo Beans & Roasted Asparagus
DESSERT
Chocolate Souffle Cake with Fresh Berries & Mascarpone Chantilly Cream

 

OTHER PLATED DINNER SELECTIONS

FIRST COURSE
Heirloom Tomatoes & Redwood Hill Goat Cheese with Baby Greens
Butter Lettuce & Red Endive with Mission Figs, Spiced Pecans & Point Reyes Blue Cheese
Roasted Butternut Squash & Apple Soup with Parsnip Straw
Baby Spinach Salad with Pancetta, Pears & Cambozola Toasts
MAIN COURSE
Crisp Pan Seared Sea Bass on Cannellini Bean Ragout, Chard, Sweet 100 Tomatoes, Olive Oil & Lemon
Sage & Rosemary Seared Lamb Rack with Dried Cherry Relish, Potato Gnocchi & Oak Hill Vegetables
Five Pepper Seared Beef Tenderloin with Crushed Roasted Garlic Fingerling Potatoes & Chanterelle Mushroom Terrine
Osso Bucco with Saffron Risotto & Classic Gremolata
DESSERT & CHEESE COURSE
Sonoma Artisan Cheeses with an Apple Walnut Napoleon & Fruit
Caramelized Pear & Hazelnut Bread Pudding with Anglaise
Fresh Peach Crostata with Vanilla Bean Ice Cream & Berry Compote