Passed Appetizers

chickpea flour pancakes with chestnut-dried fig relish, tofu ricotta, and calabrian chili
(vegan)

roasted kuri squash spiedini with charred rapini and pine nut relish
(vegan)

goat cheese tart with caramelized apples, onions, and sage brown butter

hamachi tartare with winter citrus, serrano, ginger, and mint on red endives

salt cod fritters with citrus salsa and preserved lemon aioli

niman ranch beef carpaccio on grilled rustic toasts with cornichons, capers, wild arugula, and parmesan aioli

cheese, charcuterie, and antipasti station

eggplant caponata
marinated cannellini beans with oregano pesto
sautéed wild mushrooms with garlic and thyme breadcrumbs
marinated roasted peppers
*
wheel of parmigiano reggiano displayed on counter
taleggio gusto antico
blu di bufala
house-smoked gioia ricotta
moliterno bianco sardo
marcona almonds, local walnuts, marinated olives, dried figs, local honey
date walnut bread, baguettes
*
display prosciutto di parma in a cradle, hand-carved for guests

wild boar salumi, sopressata, bresaola

lardo toasts
pork rillettes with crab apple mostarda and cornichons

wood-fired pizzas

wild mushrooms, sottocenere, and fontina
lamb sausage with spiced tomato sauce and feta
margherita with san marzanos, mozzarella, basil, and olive oil

on the buffet

tricolore with arugula, radicchio, and endive with parmesan, lemon, anchovy & breadcrumbs

seared ahi tuna with winter citrus, oil cured olives, parsley, shaved red onion, and mint

grilled lamb chops with rosemary, garlic, and salsa verde

sunday meatballs with beef, pork, and veal, parmesan, and spicy marinara

long-cooked tuscan kale with rosemary and calabrian chili

crespelle with spiced roasted kabocha squash purée, ricotta, parmesan, yellow tomato marinara

roasted pee-wee potatoes with rosemary, thyme, and sea salt

ciabatta and focaccia bread

dessert buffet

scrubbed tangerines, sliced persimmons, and market dates

meyer lemon posset with winter citrus crème

spiced chocolate and caramel tarts

individual vanilla bean ricotta cheesecakes with gingersnap crust-

warm zeppoli-fried dough dusted with cinnamon sugar served in black paper cones

passed appetizers

bbq pulled pork sliders with house-made coffee-ancho bbq sauce and spicy coleslaw

buttermilk brined fried chicken and waffles with spiced maple syrup and sea salt butter

butternut squash and goat cheese arancini with sage and honey brown butter

dinner

buttermilk biscuits for the table with fruit preserves

*

roasted beets and burrata with wild arugula, winter citrus, pistachio, mint, scallion

niman ranch beer-braised beef brisket with smoked house-made bbq sauce

herb-brined and roasted whole chickens with chorizo vinaigrette and cornbread stuffing

long-cooked collard greens with smoked ham hock and chile oil

3 cheese mac-and-cheese with cheddar, fontina, and gruyère with thyme breadcrumbs

winter dessert bar

bite-sized windrose farms heirloom apple cobblers
mini sweet potato pies with bruleed marshmallow topping
sea salt caramel puddings
red velvet cakelettes

passed appetizers

laura chenel goat cheese and fig jam tarts

white bean purée on house-made sesame crackers with wilted kale, arbol chili, and feta

plated dinner

roasted beets and burrata with market lettuces, winter citrus, and pistachio

*

red wine-braised niman ranch beef short ribs with arugula-pine nut pesto, roasted baby carrots and romanesco with wilted bloomsdale spinach, parmesan polenta

-or-

seared striped bass with wilted escarole, parsnip purée, beluga lentil cream, and pomegranate

*

sea salt caramel puddings with crème fraîche whip and cocoa nibs

stationary appetizers

sea salted caramel corn

house-baked soft pretzels

beemster xo gouda, brillat savarin, bayley hazen blue
marcona almonds, marinated olives

house-made chips and guacamole

pigs in a blanket

caramel puddings with crème fraîche whip and cocoa nibs

raw bar

market oysters on the half shell
with traditional mignonette and tomales bay style “hogwash”

littleneck clams on the half shell

chilled wild gulf shrimp with cocktail sauce

steamed Maine lobster tails

snow crab claws

passed appetizers

butternut squash and goat cheese arancini with sage and honey brown butter

tiny beer-battered fish tacos with cabbage slaw, tomatillo, and lime crema

niman ranch beef burger sliders with hook’s cheddar, house-made pickles, and aïoli

crispy pork belly skewers with feta chimichurri

dinner

house-baked soft pretzels for the table

*
penryn’s asian pears and fall apples with arugula, local walnuts, gorgonzola dolce, and
cider-walnut vinaigrette

red wine-braised niman ranch beef short ribs with arugula and pine nut pesto

slow-roasted wild salmon with golden beet purée, market greens, and chermoula

roasted baby carrots and winter squash with sage, preserved lemon, and chili oil

roasted brussels sprouts with balsamic and rosemary breadcrumbs

gnocchi alla romana with parmesan, fontina crema, and roasted tomatoes

late night snack

herbed french fries with ketchup

big grilled cheeses on brioche with cheddar and gruyere

mini corndogs with let’s be frank all beef dogs & veggie dogs, honey mustard

dessert bar

s’mores tartlettes:
bittersweet ganache in a graham cracker crust
with bruléed marshmallow

windrose farms apple crisp with oat streusel and vanilla bean cream

sea salt caramel pudding with shaved chocolate and whipped cream

passed appetizers

braised niman ranch short rib slider with roasted tomato and olive aïoli

niman ranch beef burger sliders with hook’s cheddar, lettuce, house-made pickles,
and ketchup

little grilled cheeses with manchego, chorizo, and membrillo

buttermilk-brined fried jidori chicken bites with jalapeño-buttermilk dressing

potato and poblano rajas tostadas with tomatillo-avocado salsa and cotija

spicy albacore tuna and asian pear on sesame crispy rice with sriracha aioli

carnitas fries (aka party fries!)
niman ranch carnitas and hook’s cheddar over french fries with guacamole, spicy
radishes, and cilantro

sweets

sea salt caramel pudding with shaved chocolate and whipped cream

chocolate-dipped scottish butter shortbread

spiced chocolate and cinnamon crème sandwich cookies

passed appetizers

sweet corn fritters with calabrian chili aioli

fried three-cheese mac n cheese

beef burger sliders with hooks cheddar, cucumber pickles, lettuce, and ketchup

short rib sliders with roasted tomato and aged gouda
hamachi tartare with ginger, persimmon, serrano, and sesame
on endives

dinner

garlic bread for the table

*
caesar salad with torn sourdough croutons and shaved parmesan

slow-roasted local black cod with basil-pine nut pesto

chicken parmesan with burrata and spicy marinara sauce

torchio pasta with wild mushrooms, porcini sauce, calabrian chili, and parmesan

young italian broccoli with garlic and pepperoncini

passed appetizers

niman ranch steak tartare crostini with cornichons, capers, grain mustard, and parmesan aïoli

burrata toasts with marinated young broccoli and calabrian chili pesto
dinner

pre-set antipasto for the table

marinated olives, marcona almonds
chino farms’ strawberry figs and concord grapes
bellwether farms sheeps milk ricotta with lemon zest, extra virgin olive oil, and local honey

grilled rustic toasts

dinner

coleman farm’s garden lettuces with fines herbes and champagne vinaigrette

*
fried california sand dabs with cherry tomato-caper brown butter, opal basil, and dandelion greens

*
grilled sonoma lamb chops with shelling bean and summer pole bean ragout,
marinated heirloom peppers, feta chimichurri, lamb jus

cheese station

st. maure – - goat cheese, france
pecorino foglie di noci — sheep cheese, italy
beemster XO — cow’s milk, holland
kunik — cow and goat, new york
cabot clothbound cheddar — vermont

marinated olives, almonds, dried fruit, local honey and preserves, date walnut bread

passed appetizers

ahi tuna tartare with preserved lemon, chili, mint, cilantro on endives

lima bean purée crostini with mint, pecorino, and olive

lamb meatball skewers with feta and cilantro

dinner

arugula, fall asian pears, dates, labneh, toasted almonds, cumin vinaigrette

grilled colorado lamb sirloin with cauliflower, marinated heirloom peppers, and bloomsdale spinach, turmeric cous cous, pomegranate and pistachio

wedding cake

blood orange, almond, and olive oil cake with orange blossom honey buttercream

passed appetizers

corn and shrimp fritters with basil and calabrian chili

little grilled cheses with fontina, truffle cheese, and caramelized onions

wild mushroom tarts with goat cheese and braised leeks

bruschetta of burrata and prosciutto on grilled rustic toasts with opal basil and tomato jam

niman ranch beef burger sliders with hook’s cheddar, house-made pickles, ketchup, and aïoli

dinner

plated pasta course

hand-made cavatelli with veal and pancetta ragu bianco, baby summer squashes and blossoms, and pecorino

on the buffet

heirloom tomato and arugula salad with persian cucumber, avocado, basil, and tomato vinaigrette

niman ranch rib eye bistecca
marinated in rosemary, cracked pepper, and sea salt
with dauro extra-virgin olive oil
served sliced

grilled and butterflied maine lobster tails
with garlic-parsley butter and lemon

roasted pee-wee potatoes with rosemary, oregano, thyme, and sea salt

young italian broccolini with garlic, chile, and toasted pancetta breadcrumbs

marinated sweet heirloom peppers and grilled eggplant with burrata and aged balsamic vinegar