Plated Dinner
Entrée prices include your choice of 2 additional courses (soup, salad, starter, cheese, or dessert). Includes fresh bread, sweet butter, & regular and decaffeinated coffee and LOT 35 TEAS. Add $20 for choice of entrée at time of seating (per guest). Add $15 for each additional course (per guest). For choice dinners, please select two entree choices (vegetarian option will be offered).
$5,000 food and beverage minimum, exclusive of tax and service charge for all off-site catering. A 24% service charge and 8.125% tax will be added to all food and beverage. All prices are in US dollars and are valid for events through December 31, 2019. Menu items may contain nuts and nut by-products.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Salads
Baby greens, golden raisins, brie croutons, black fig vinaigrette
Point Reyes blue cheese, toasted walnuts, crisp onions, champagne vinaigrette
Sautéed brioche croutons, Sonoma organic greens, 50-year aged sherry-shallot vinaigrette
Wild arugula, straus organic yogurt, resort-harvested honey vinaigrette
Straus organic fromage blanc Sonoma olive oil
Poached hen egg, shallot pinot noir vinaigrette
Soups
Butternut squash, “brunoise” micro greens
Gruyere crouton
Truffle mousse
Starters
Curry oil, citrus salad
Ahi tuna, Hamachi, blue prawns, California caviar cream
Asparagus, hearts of palm timbale, fresh herb emulsion, American caviar
Poached asparagus, frisse mache, lettuces, sauce gribiche
Porcini, parmesan reggiano and basil emulsion
Tomato-sage concasse
Daikon slaw, Thai-coconut vinaigrette
Organic pasta, black truffle, vella dry jack cheese
Sebastopol organic mushroom, corn, pancetta ragout
Caramelized onion, green apple, balsamic syrup
Foie gras, roasted butternut squash, tarragon vinaigrette
Intermezzo
Entrées
Shallot chardonnay beurre blanc, Bloomsdale spinach, Sebastopol organic mushroom ragout
Saffron risotto, Half Moon Bay clam, parsley fume
Blue lake green and heirloom corona bean, saffron crème reduction
Ratatouille niçoise, basil emulsion
Coconut milk vegetable stew, garlic turmeric infused fried tofu
Porcini and pearl onions
Flamed tomato concasse, basil emulsion
Grilled vegetable napoleon, tomato coriander, fresh herb coulis
Sauce périgourdine, potato dauphinoise, wild mushroom and blue lake bean fricassée
Cabernet demi-glace, roasted fingerling potatoes, Brussel sprouts
Parsnip puree, braised collard greens, natural jus
Chickpea puree, fennel fondue, muhammara sauce
Yukon gold mashed potatoes, seasonal vegetables, cabernet demi-glace
Potato dauphinoise, farmer’s market vegetables
Mashed potatoes, broccoli rabe
Sebastopol mushroom risotto
Braised greens, Anson mills grits, natural duck jus
Mashed potatoes, vegetable fricassée, rosemary jus
Polenta, white corn ragout, basil emulsion
Lentils du puy, hobbs lardon, braised pearl onion
Desserts
Strawberry coulis, fruit dusted white chocolate
Match crème anglaise, honey whipped crème fraiche
Mascarpone crème, espresso soaked lady fingers, whipped cream, caramel drizzle, cocoa dust
Balsamic glazed strawberries, cocoa nib tuile
Hazelnut dacquoise, grand marnier reduction, croquait
Brown butter caramel sauce, cardamom cream
Swirled trio of sauces
Praline feuillantine crisp, orange confit
Oriado minted pot de crème, andoa hazelnut crémeux, dolce flourless torte, caramelia salted mousse napoleon
Red wine macerated berries, fresh mint