Reception Packages
Pricing per person. Minimum of 25 guests. Add $10 for groups under 25. 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.
Dine Around Package: 2-Hour Event: $105 / 3-Hour Event: $125
Farmer's Market Package: 2-Hour Event: $114 / 3-Hour Event: $130
Taste of Sonoma Package: 2-Hour Event: $110 / 3-Hour Event: $130
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)
DISPLAYED CHARCUTERIE:
Chef’s selection of organic and hormone-free charcuterie served with house-made pickled vegetables, assorted mustards, and baguette
GREENS (SELECT TWO):
Traditional Caesar, croutons, grated vella jack cheese
Baby Spinach Salad, feta cheese, crispy pancetta, citrus vinaigrette
Wild Sonoma Mixed Greens, apple, golden raisins, sliced almonds, apricot ginger vinaigrette
Campanelle Pasta Salad, sundried tomatoes, capers
Arugula and Frisée Salad, laura chanel goat cheese, balsamic vinaigrette
PASTA (SELECT TWO):
Gemelli pasta, tomato, niçoise olives, capers, anchovies
Campanelle pasta, smoked bacon, peas, pecorino, romano
Penne, white beans, broccoli rabe, red peppers
Cheese Tortellini, sun-dried tomatoes, pesto and pine nuts
Campanelle pasta, shrimp, green asparagus
Penne, house-made porcini grass-fed beef, Bolognese
Served with parmesan cheese and garlic bread
Add $100/hour for a chef to attend. 1 chef required per 50 guests.
CARVERY (SELECT TWO):
Parsley and garlic crusted leg of Sonoma lamb, Dijon mustard
Black peppered beef tenderloin, béarnaise sauce
Slow roasted prime rib, natural jus, horseradish cream
Whole roasted Mary’s organic turkey, spiced cranberry compote, pan gravy
Fennel scented pork loin, cranberry apple relish
Add $100/hour for a chef to attend. 1 chef required per 50 guests.
SWEET SHOTS
Salted butterscotch, crushed vanilla wafers
Purple Thai rice pudding, coconut gelée
Valhrona organic oriado dark chocolate panna cotta, exotic fruits
Regular and decaffeinated coffee, LOT 35 TEAS
STATION #1
Bruschetta bar, tapenade, tomato and basil, Burrata and “Olive Leaf Hills” olive oil
Mushroom and white truffle oil, celery root and apple salad, remoulade
Romaine, shaved Reggiano cheese, lemon
Red asparagus and black truffle vinaigrette
STATION #2
Grilled flank steak, arugula salad, pinot noir vinaigrette
Shaved Vella dry jack cheese
Roasted Mary’s organic chicken breast, tomato, red bell pepper, Provencal olive fricassee
Oven roasted filet of Loch Duart Salmon, Sonoma corn salsa
Artisan bread and butter
STATION #3
Penne al amatriciana, tomato, pancetta, onions
Campanelle pasta, shrimp, zucchini, mint
Hot Sonoma vegetable ratatouille
STATION #4
MASON JARS OF:
Banana toffee chocolate pie
Lemon meringue
Seasonal fruit cobbler
Regular and decaffeinated coffee, LOT 35 TEAS
STATION #1
Potato and leak soup with chives (served chilled in Summer and Spring, served hot in Fall and Winter)
Mixed Sonoma greens, patch farmer’s market tomatoes, avocado, balsamic vinaigrette
MaryÕs organic chicken, pita bread, yogurt-dill sauce
Extra virgin olive oil, dipping sauces, tapenade
Pan de Campagne, olive and ciabatta bread
STATION #2
Market oysters, mignonette vinegar
Grilled prawn mini tostadas, chipotle mayonnaise, avocado squeeze
Fig and redwood hill goat cheese crottin on crostini
STATION #3
Roasted Nieman Ranch filet mignon, assortment of Sonoma Valley mustards
Baked risotto with kale and Sebastopol organic mushrooms
Yukon gold mashed potatoes
FarmerÕs market vegetable medley
Pan de Campagne, olive and ciabatta bread
STATION #4
Supreme of citrus, sauterne cool sabayon, angel food crumbles
Valrhona dark chocolate pot de crème
Seasonal fruit crème cheese galette
Regular and decaffeinated coffee, LOT 35 TEAS