PASSED APPETIZERS

+ blue cheese stuffed medjool dates wrapped in peppered bacon

+ sourdough toast with roasted garlic and anchovy bagna cauda

+ tempura-fried asparagus with dashi-soy dipping sauce

+ antipasti skewers- strawberries, salami, mozzarella, roasted sweet pepper

+ local goat cheese on cracker with honey, sea salt, and cracked pink pepper

+ tostadita with avocado puree, cabbage, quick-pickled shrimp, and cilantro

+ penne pasta skewers dressed in pumpkin seed pesto and torn basil

 

CHEESEBOARD

+ Local cheeses such as Vella Cheese Co., Pt. Reyes Creamery, and Bellwether Farms, assorted Fatted Calf charcuterie, citrus-marinated castelvetrano olives, artichoke tapenade, fresh strawberries, kumquat, honey, crostini, and artisan crackers

 

SALADS

+ romaine and fava greens with roasted garlic ceasar dressing, pecorino, and crostini

+ endive and roasted beet with hazelnut crumble, bleu cheese, and honey-lemon vinaigrette

+ mixed spring greens with shaved fennel, carrot, mushrooms, and red onion in an herbed Italian vinaigrette

+ chiffonade kale with shaved asparagus, radish, tarragon, goat cheese, and green goddess dressing

+ spinach, aged cheddar, piquillo peppers, almonds, caramelized onion vinaigrette

 

VEGETABLE SIDES

+ grilled asparagus with shaved parmesan and lemon-mint panko gratin

+ coconut curried cauliflower with pine nuts, parsley, and jalepeno 

+ stewed mustard greens with garlic chives, sesame oil, and rice wine vinegar

+ peas and carrots in saffron compound butter

 

STARCH SIDES

+ goat cheese and truffle whipped potatoes

+ pasta with sundried tomato, morels, and arugula

+ ricotta tortellini in sage browned butter and pistachios

+ spicy quinoa and potato hash with cumin, hot sauce, and cilantro

+ farro with roasted cherries, almonds, and balsamic reduction

 

ENTREES

+ pork braised in champagne vinegar and mustard seed reduction sauce

+ brick chicken with lemon thyme-lavender butter

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

+ halibut 'en papillote' steamed with ginger, soy, mirin, and mandarin juice

+ herb and bread crumb crusted lamb chops with pomegranate-tomato glaze 

+ seared dayboat scallops in a tarragon cream sauce 

 

DESSERTS

+ strawberry-rhubard pie

+ chocolate cupcakes with dark chocolate ganache and caramel filling

+ vanilla panna cotta with fresh fruit and French rolled wafer cookies

+ Petaluma Pie Co. assorted hand pies

 

FLAVORED WATER

+lavender lemonade

+ cucumber-lemon sparkling or still water

+ raspberry-hibiscus iced tea

+ sweetened strawberry-mint agua fresca