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- SAMPLE MENUS -
LET'S BRING A VISION TO LIFE
Our culinary background is vast and we are confident in what we create. We pride ourselves in creating seasonal foods that are both refined and comforting. We like to get to know each of our unique clients, through a consultative approach, in order to craft custom menus to suit the desires, tastes, and style of your specific event.
Below, however, you will find a few examples of menus we have created to indicate the broad spectrum of our offerings, and to show you how we use the farm-to-table offerings of the Central Coast to craft some wonderful meals all through the year!
- ELEGANT LUNCHEON -
{ON EVERY TABLE}
FAMILY STYLE PLATTERS OF SPRING VEGETABLES WITH ARTISENAL SALTS, AND HERB AOLI
BASKETS OF HOUSE-BAKED ROLLS SERVED WITH WHIPPED BUTTER
SLIGHTLY SWEET TEA, MINT LEMONADE OR CUCUMBER WATER
{ENTREE}
LOCAL, PAN ROASTED FISH WITH SAFFRON BROTH, HERB PISTOU, AND CARROT RIBBONS
SPRING VEGETABLE RAGOUT
MOREL MUSHROOM RISOTTO CAKE
{DESSERT}
BUTTERMILK VANILLA BEAN LAYER CAKE
RASPBERRY COMPOTE
LEMON ICE
{COFFEE & TEA SERVICE}
REGULAR AND DECAF COFFEE, ALONGSIDE A VARIETY OF GOURMET TEAS
- FORMAL DINNER -
{APPETIZER}
BUNDLE OF APPLE, SHEEP CHEESE AND PROSCIUTTO WITH GREENS, AND POMEGRANATE REDUCTION
STICKY MAPLE ROASTED DUCK, POTATO PANCAKE, AND MERLOT CHERRY COMPOTE
CARAMELIZED ONION AND HERB PUFF
DUNGENESS CRAB WONTON WITH GINGER SESAME AND CHILI SAUCE
{FIRST COURSE}
SPINACH, ORANGE, BLUE CHEESEM SPICED PECAN AND CITRUS VINAIGRETTE
BASKETS OF ASSORTED BREADS,AND SWEET BUTTER
{ENTREE}
GRILLED RIB EYE STEAK WITH CABERNET REDUCTION AND CRISPY LEEKS
POTATO GRATIN GARLIC BRAISED RED CHARD AND ACORN SQUASH
{DESSERT}
CARAMELIZED APPLE, PEAR AND ALMOND GALETTE WITH SALTED CARAMEL, AND VANILLA BEAN ICE CREAM
{COFFEE & TEA SERVICE}
REGULAR AND DECAF COFFEE, ALONGSIDE A VARIETY OF GOURMET TEAS
- COCKTAIL PARTY -
{ASIAN STATION}
5-SPICE ROASTED PORK RIBLETS WITH FLORA + FAUNA PLUM SAUCE
THAI-INSPIRED MEATBALLS IN SPICY COCONUT CURRY SAUCE
HERB SALAD WITH CRUSHED PEANUTS, PICKLED LOTUS ROOT, EDAMAME, BEAN SPROUTS, AND LIME-CHILI DRESSING
BLACK SESAME AND SOY GLAZED CHICKEN NOODLE SALAD WITH NAPA CABBAGE SLAW
{SLIDER BAR}
GRASS FED BEEF SLIDER WITH CHEDDAR, FRESH HERB AIOLI, HOUSE PICKLES, AND CRISP LETTUCE
{ENTREE}
GRILLED RIB EYE STEAK WITH CABERNET REDUCTION AND CRISPY LEEKS
CRISPY EGGPLANT SLIDER WITH TOMATO JAM AND PROVOLONE
WILD SALMON SLIDER WiTH CUCUMBER, PICKLED RED ONION, AND CURRY AIOLI
{FARM TABLE}
LOCAL CHEESE & CHARCUTERIE DISPLAY, SERVED WITH ASSORTED CRACKERS, FLAT BREADS, BAGUETTES, OLIVES, AND CHUTNEYS
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