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Fall/Winter:
Winery Event Menus:
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Baby endive with herb goat cheese and Fuji apple compote
Flatbread with grilled eggplant caponata
Crispy polenta rounds with sun dried tomato relish
Crispy white polenta with braised pork and dried cherry marmalade
Grilled crostinis with fresh mozzarella, Proscuitto wrapped dried figs, and balsamic reduction
Baby butternut squash fritters with roasted onion marmalade
Endive stuffed with Curried chicken salad
Grilled chicken skewers with: smoky bbq, honey and whole grain mustard and romesco
Baby Yukon s stuffed with a goat cheese – potato puree and white truffle essence
Cured pork Crostini with sweet potato brandade
Mini cornmeal flatbread with onion confit, mushrooms and goat cheese
Mini pizzas with Pt. Reyes blue, onion confit, and toasted walnuts
Tandoori cabbage wraps with chicken
A selection of domestic and imported cheeses with marinated olives, fresh seasonal fruit and crusty breads
Mini Marsala mushroom risotto cakes with roasted peppers, basil puree and white truffle essence
Seared Ahi tuna on rosemary flatbread with porcini crème fraiche’ and truffled parsnip puree
House cured salmon with crispy dark bread, cucumber salad, capers and chive aioli
Yukon gold potatoes stuffed with smoked salmon mousse and caviar
Duck or rabbit rillette on grilled country bread with fig jam
Crostini with grilled flank steak, romesco sauce and arugula pesto
A tasting of salmon and tuna tare tare with Meyer lemon vinaigrette and watercress on crispy brioche rounds
Sonoma County smoked duck sausage on wild rice griddlecakes with dried cherry compote and goat cheese
Southern style black pepper buttermilk biscuits with Sonoma county maple cured ham and whole grain mustard
Grilled pork and pear skewers with pomegranate – ancho molasses
Roasted sherry glazed mushrooms with country ham on crostini
Artisan Cheeses with marinated olives, seasonal fruit, a selection of breads and crostinis, and other tasty treats
Mini filo tarts stuffed with a baby mushroom ragout, smoked duck and cranberry compote
Mini rolls with grilled flank steak and sun dried tomato tapenade
Smoked duck breast with fig jam and served on wild rice and corn griddle cakes
Mini crab cakes with lemon aioli and Tobiko caviar
Grilled prawn skewers with salsa verde
Rosemary scented grilled beef tenderloin carpaccio with horseradish crème fraiche and cabernet onion marmalade
Grilled lamb on mint crostini with poached quail egg
Citrus marinated prawns with spicy mango salsa
Crab puppies with lemon chipotle remoulade
Mini crab and leek tartlets
Mini warm Dungeness crab and Meyer lemon gratin with avocado coulis
Rosemary scented lamb on grilled olive flatbread with piquillo pepper relish
