Spring/Summer:
Fall/Winter:
Winery Event Menus:
Other Menus:
Watercress and apple salad with Pt. Reyes blue and walnut dressing
Pan roasted Dungeness crab cake with chipotle remoulade
Baked oysters with caramelized onions and aged Parmesan
Lobster bisque
Chicory with oranges Laura Chenel Chevre red onion and champagne vinaigrette
Organic garden greens with sun dried tomatoes
Hazelnut and warm baked goat cheese
Roasted mushrooms on savory French toast with sherry cream
Maple glazed chicken stuffed with fig marmalade
Seafood Paella
Pan roasted Grouper with beet reduction and leek fondue
Maple glazed quail with roasted pears and pecans
Molasses and mustard glazed pork tenderloin with lardoons and roasted shallots
Pan roasted duck breast with pomegranate and Zinfandel reduction
Rosemary scented beef tenderloin with cabernet reduction and oyster mushroom and Pt. Reyes blue ragout
Grilled thick cut lamb t-bones with olive tapenade
Herb crusted Rib Eye roast with foie gras butter and white truffle essence
Rabbit 2 ways: Panchetta wrapped loin and braised leg with whole grain mustard jus
~ Vegetarian options also available ~
A melody of seasonal vegetables
Truffled potato puree
Grilled asparagus with lemon essence
Butternut squash fritters
Parsnip and sweet potato napoleon
Truffled potato fritters
Butternut squash hash
Yukon potatoes stuffed with aged cheddar and grilled scallions
Dried fig risotto
Warm fall squash salad with corn, baby artichokes, and sage
