PASSED APPETIZERS

+ Fatted Calf prosciutto-wrapped stone fruit

+ crispy taro root spring rolls with sweet and sour sauce

+ tempura-fried broccolini with dashi-soy dipping sauce

+ sliced heirloom tomato with marinated cherry tomato and cucumber concasse

+ blistered mixed peppers with olive oil and sea salt

+ bruschetta with balsamic-roasted grapes

+ roasted garlic hummus mezze platter with vegetable crudite and olives

 

CHEESEBOARD

+ local cheeses such as Vella Cheese Co., Pt. Reyes Creamery, and Bellwether Farms, assorted Fatted Calf charcuterie, citrus-marinated castelvetrano olives, eggplant tapenade, fresh peaches, cherries, honey, crostini, and artisan crackers

 

SALADS

+ romaine and little gem with roasted garlic ceasar dressing, pecorino, and crostini

+ endive and roasted carrot with toasted hazelnut, bleu cheese, and honey-lemon vinaigrette

+ fried green tomato salad with remoulade and arugula

+ diced raw tuna, avocado, carrot, romaine, fried wonton, and green goddess

+ kale, Vella Mezzo Secco, piquillo peppers, almonds, caramelized onion vinaigrette

 

VEGETABLE SIDES

+ grilled eggplant and tomato with shaved parmesan 

+ mole verde green beans with bay leaf, cumin, and pepitas 

+ stewed escarole with sesame oil, rice wine vinegar, and microcilantro

+ trumpet mushrooms and hominy with basil compound butter

 

STARCH SIDES

+ bleu cheese and creme fraiche whipped potatoes

+ pasta with heirloom tomato, olive oil, basil, and parmesan

+ quinoa-potato pilaf with cumin, paprika, and cilantro

+ forbidden rice with coconut and lime

+ farro with roasted apricots, almonds, and balsamic reduction

 

ENTREES

+ Lebanese rack of lamb with parsley-garlic crust and pomegranate molasses 

+ halibut with mint-cucumber yogurt and fattoush

+ grilled, smoky spice-rubbed flank steak with tomato-chipotle butter

+ chicken satay with thai basil, chili, peanut sauce, and chiffonade cabbage

+ Niman ranch pork chops with peach and radish salad 

+ seared dayboat scallops in a fresh ginger-honey vinaigrette 

 

DESSERTS

+ peach, plum, and apple pie with chantilly and pinot salt

+ pavlova with fresh strawberries, cherries, and grapes

+ brioche with chocolate and pistachio ice cream and chocolate ganache