Menus are seasonal and subject to change

Sample Menus

Hors D’ Oeuvres Menu I

Seasonal appetizers

Tray passed, or as part of a large stationary display, these bites are guaranteed crowd pleasers and as beautiful as they are flavorful.

• Line caught spicy tuna tartare, on crispy wonton with ponzu and black sesame

• Garlic hummus with grape tomato and persian cucumber salad, with chickpeas, and herbs

• Seasonal market crudité with turmeric spiced hummus and garlic chips

• Crostini with smoked gouda, gruyere and grilled nectarine, with saba  

• Tartine of Crab salad with smoked butter and sumac 

• Warm marinated olives with citrus and rosemary

• Blistered feta with za’atar and tomato confit  

• Marinated prawn with Nuoc cham and candied peanuts 

Hors D’ Oeuvres Menu II

Year round appetizers

Tray passed, or as part of a large stationary display, these bites are guaranteed crowd pleasers and as beautiful as they are flavorful.

• Smoked salmon on pumpernickel crostini 

• Buratta and fig crostini with jam 

• Tarragon chicken salad in endive 

• Yellowfin tuna, green olive, & tarragon tartine

• Pecan, apricot and goat cheese endive boat

• Wesier farms melon and prosciutto pick 

• Miso devilled egg

• House made focaccia with green olive tapenade, shaved parmesan

Luncheon

Whether it’s a corporate lunch, or friends get together, this menu is a perfect balance for a variety of diets, featuring fresh seasonal produce and delicious main courses

• A ‘grazing board’ of cheese and charcuterie selections, with a variety of fresh and dried fruit, seasonal crudité, nuts, and jam/honey

• Little gems salad with green goddess dressing, purple radish, garlic bread crumbs *vegetarian

• Scottish salmon, roasted with fennel and elderflower vinaigrette

  *non dairy/gluten free

• Goat cheese and grilled spring onion tartine with olives and mint *vegetarian

• Charred broccolini, cashew butter and miso bagna cauda, fried olives *vegan/gluten free

Brunch

Brunch is the most important [fun] meal of the day, after all

• Dark cherry swirled cinnamon coffee cake

  *gluten free

• Seasonal fresh fruit platter

  *vegan

• Roasted market vegetable bowls, with poached eggs, fresh herbs, and chile verde salsa *gluten free/vegetarian

• Thick cut, maple glazed bacon, or fennel chicken sausage

• Lemon ricotta griddlecakes, with fresh blueberries and maple syrup *can be made gluten free

Dinner

A beautiful and seasonally inspired menu to be enjoyed family style

• Arugula & kale salad with lemon shallot vinaigrette, toasted pine nuts, and golden raisins, with pecorino

  *can be made vegan/gluten free

• Grass fed hanger steak, with weiser farms peewee butter potatoes, with harissa romesco   

  *non dairy/gluten free

• Confit Ora King salmon with pickled shallots, meyer lemon and dill

  *non dairy/gluten free

• Snap peas with ginger soy vinaigrette, black sesame, mandarins, and fresno chiles 

  *vegan

• Rainbow carrots with tamarind vinaigrette, labneh, and mint 

  *vegetarian, can be made vegan/gluten free

• Quinoa salad with roasted beets, sunflower seeds, arugula, balsamic honey vinaigrette, and ricotta salata

  *vegan optional/ gluten free

• Dark chocolate halva & tahini brownies

Vegetarian Dinner

This flavorful menu utilizes California’s greatest bounty of produce, as well as local cheeses, and accouterments

• Seasonal crudité platter with roasted garlic hummus, celery leaf salad and garlic oil

• Warm marinated olives with citrus and rosemary, served with Bub & Grandma’s house sourdough

• Grilled romaine caesar, with lemon caesar dressing, house made garlic croutons, roasted tomatoes, fried capers and aged parmesan

  *yes, it’s anchovy free

• Goat cheese and grilled spring onion tartine with olives and mint

• Harissa roasted baby butter potatoes, with lemony garlic aioli 

• Quinoa salad with sorrel yogurt, oven dried tomatoes, pinenuts, charred onions, crispy chickpeas

• Charred broccolini, cashew butter and miso bagna cauda, fried olives

• Lemon bars with lavender shortbread