Three-Course Menu 1
Everything Board
Imported & domestic cheeses with cured meats, marinated olives, pickles, mustards, grapes, dried fruit & nuts
Crispy Mini Herb Fritters (GF)
Topped with crab salad with lemon and dill
Baby Artichoke Fritto (GF)
Semolina, preserved lemon aioli
Salad of Poached Pears
Arugula, endive, radicchio, goat cheese rolled in pistachio, sherry vinaigrette
Slow Braised Beef Short Rib
Potato purée with crispy leeks, roasted red pepper salsa verde and a wild mushroom demi- glacé (GF)
Chocolate Torte
Stout caramel, whipped cream, smoked salt
3-Course Two
Mezze Platter
A fresh spread of stuffed grape leaves, roasted & raw veggies, dips, hummus, pickles, olives, warm baked pita bread
Grilled Lamb Skewers
Sumac, lemon and aleppo pepper marinade
Potato Croquette (V)
Panko fried, paprika aioli
Farmers Market Leaves
Grilled long stem artichoke, shaved radish, petit tomatoes, mozzarella & pine nuts, Lemon vinaigrette (GF, VEG)
Grilled Ocean Trout
Lemon & Fava bean risotto, citrus beurre blanc, fennel-herb salad (GF)
Vanilla Bean Panna Cotta
Crushed matcha meringues, seasonal berries and chopped pistachio, shaved white chocolate (GF, VEG)
Three-Course Menu 3
Seafood Tower
Lobster, crab claws, poached shrimp & shucked clams with traditional sauces + garnish
Scallop & Shrimp Ceviche
Butter lettuce cup, sliced avocado
Mini Beef Wellington
Short rib, morel mushroom ragout , parmigiana regginiano
Apples & Blue Cheese
Radish, dates, red onion, shaved parmesan, arugula, saba dressing
Smoked 1/2 Hen
Buttermilk game hen on Winter vegetable succotash with a sun choke puree and petit greens (GF)
Yuzu Tart
Toasted meringue, macha, white chocolate & raspberries
Canapés
Crispy Mini Herb Fritters (GF) Topped with crab salad with lemon and dill
Baby Artichoke Fritto (GF)
Semolina, preserved lemon aioli
Scallop & Shrimp Ceviche
Butter lettuce cup, sliced avocado
Grilled Jerk Shrimp
Fresh fried plantain, mango-chili aioli
Sisho Leaf Taco (GF)
Hamachi, yuzu-chili, kewpie mayo, shaved veggie pickle
Mini Beef Wellington
Short rib, morel mushroom ragout , parmigiana regginiano
Grilled Lamb Skewers
Sumac, lemon and aleppo pepper marinade
Pear & Proscutto
Pt. Reyes blue cheese, balsamic, Chinese 5 spice
Family Style Platter
Everything Board
Imported & domestic cheeses with cured meats, marinated olives, pickles, mustards, grapes, dried fruit & nuts
Salads: Salad hearts of romaine
with avocado, shaved radish, pumpkin seed, smoky eggplant cream
Salad of endive and pear
with pomegranate dates and goat cheese
Proteins: Grilled Wagyu Hanger steaks with chimichurri
Broiled wild salmon
with pine nut- green onion salsa
Fresh-Made Pasta
with basil and fresh tomato
Roasted Carrot salad
with yogurt and pumpkin seeds, pomegranate, cilantro
Sweet potato mash
with lime salsa verde
Family-Style Desserts: Grilled nectarines
with brown butter cake and vanilla gelato
Individual chocolate-espresso budino
with salted caramel and whipped cream
Seasonal Menus
Chef Collin creates a seasonal menu built around the freshest market ingredients, premium proteins, and elegant flavor compositions. Each menu evolves throughout the year and is fully tailored to your event style, dietary preferences, and the unique needs of you and your guests.