Spring/Summer:
Fall/Winter:
Winery Event Menus:
Other Menus:
Arugula, radicchio, carrots and radishes with champagne vinaigrette
Parmesan and mushroom stuffed Portabellas
Baby lettuce with Fuji apples, maple pecans, and apple cider vinaigrette
Roasted mushroom bisque with porcini crème fraiche oil
Roasted beet and citrus salad with baby spinach
Cider braised chicken breast with apple- fennel slaw
Pan roasted Ling Cod with shellfish reduction and lemon crème fraiche
Roasted Salmon with olive salad and Pinot buerre rouge
Cabernet braised pork with dried cherry marmalade
Braised lamb shank with rosemary essence and Zinfandel gravy
Smoky boneless beef short ribs with caramelized onion gravy
Tuscan pork roast stuffed with Pecorino, garlic and herbs
Herb crusted New York roast with warm mushroom salad and white truffle essence
Grilled whole grain mustard rubbed pork tenderloin with braised figs
Rosemary scented beef tenderloin with cabernet reduction and oyster mushroom and Pt. Reyes blue ragout (add $4.00 per person)
~ Vegetarian options also available ~
Warm roasted potatoes with apple and smoked bacon vinaigrette
Spicy baby broccoli
Grilled asparagus with lemon essence
Pan roasted chicory
Butternut squash fritters
A mélange of roasted root vegetables
Buttermilk mashed potatoes
Roasted yams with Fuji apples and cider reduction
White bean ragout
Roasted garlic barley “risotto style”
Roasted mushroom risotto
