Spring/Summer:
Fall/Winter:
Winery Event Menus:
Other Menus:
Mini corn cakes with roasted Ancho mole and cilantro sour cream
Baby Yukon gold potatoes stuffed with grilled scallions and aged cheddar
Grilled vegetable tostadas with pablano puree and Cotija
Mini pizzas with heirloom tomatoes, basil, and mozzarella
Mini cornmeal flatbread with onion confit, mushrooms and goat cheese
Crispy pita with chickpea puree and tomato relish
Sourdough crostinis with heirloom tomato relish and purple basil
Mini filo tarts stuffed with roasted onions, baby organic tomatoes and Sheep’s milk feta
Smoked duck sausage on wild rice griddle cakes with cherry marmalade
Filo cups with a roasted mushroom and sausage ragout and roasted pepper coulis
Summer squash fritters with heirloom tomato relish
Baby mozzarella and filo bundles with basil pesto
Carolina style BBQ pork on mini rosemary biscuits
Grilled chicken apple sausage with Peach jam and balsamic syrup on rosemary flatbread
Smoked chicken on potato chips with onion marmalade with chive crème fraiche
Curried chicken salad with daikon sprouts, on wonton chips
House cured salmon with crispy dark bread and cucumber – radish salad
Mini corn tostadas with Chipotle grilled chicken, Cotija and salsa verde
Ancho glazed pork tenderloin on crispy brioche with plum marmalade
Mini Marsala mushroom risotto cakes with roasted peppers, arugula pesto and truffle essence
Mini pizzas with Pt. Reyes blue, onion confit, and toasted walnuts
Mushroom and spinach croquettes with porcini crème fraiche
Grilled Flank steak on olive flatbread with piquillo pepper relish
A selection of domestic and imported cheeses with marinated olives and crusty bread
Crispy grit cakes with liberty duck confit and chipotle – pepper relish
Crispy chicken croquettes with summer herbs, pesto and romesco
Bbq duck on corn griddle cakes with avocado Jicama salsa
Citrus marinated prawns with spicy mango sauce
Mini Gazpacho “espressos” with basil puree
Whiskey braised mushrooms with grilled country ham
Goat cheese fritters with onion marmalade
Rock shrimp cakes with chipotle remoulade
Rosemary skewers with grilled shrimp and aged balsamic
Mini sherry braised mushroom risotto fritters with roasted peppers, 3 herb puree, and white truffle essence
Crostini with proscuitto wrapped apricots and Pt. Reyes Blue
Grilled skirt steak tostadas with charred tomato ragout
Artisan cheeses with marinated olives, seasonal fruit, and crusty bread
Corn cakes with lime scented scallops with salsa verde
Creamy corn grit spoons with roasted shrimp and cabernet red eyed gravy
Crispy brioche with cured duck and summer melon
Seared Ahi on sesame wontons with wasabi crème fraiche’ and radish salad
Mini crab cakes with Meyer lemon aioli and 3 caviars
Rock shrimp ceviche on crispy tortillas with salsa verde
Crab puppies with lemon chipotle remoulade
Baby mushroom caps stuffed with lobster fondue and chive crème fraiche
Grilled shrimp on Bellwether Farms Carmody short bread with avocado coulis and cucumber salad
Warm Dungeness crab gratin stuffed in mini filo cups with lemon crème fraiche
Seared Ahi on rosemary flat bread with basil pesto and sun dried tomato tapenade
Crispy brioche with lobster salad and water cress aioli
Grilled beef tenderloin Carpaccio with onion marmalade and horseradish crème fraiche
Rosemary scented lamb on grilled olive flat bread with Piquillo pepper relish
Tomato risotto spoons with Cabernet braised pork and crispy scallions
Grilled potatoes with rosemary scented lamb sundried tomato- olive relish and porcini crème fraiche
