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Dawn Ranch
Spring/Summer Hors d'oeuvres

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

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 cakes with cherry marmalade

Filo cups with a roasted mushroom and sausage ragout and roasted pepper coulis

Summer squash fritters with heirloom tomato relish

Grilled chicken apple sausage with Peach jam and balsamic syrup on crostini

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

Grilled pork and plum skewers with Ancho glaze

Mini Marsala mushroom risotto cake 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

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

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

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

Mini artichoke risotto cakes with goat cheese and charred tomato relish

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

Mushroom risotto spoons with Cabernet braised pork and crispy scallions

Grilled potatoes with rosemary scented lamb sundried tomato- olive relish
and porcini crème fraich

Continue to Spring/Summer Celebration Tier I

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Dawn Ranch
Spring/Summer Celebrations Tier I

~1st course ~ select one~

Local greens with marinated Roma tomatoes, garden cucumbers,
and chardonnay  vinaigrette

Chopped romaine with garlic – cracked peppercorn dressing, herb croutons,
and aged  Parmesan

~Main course ~ select two~

Grilled sirloin with onion – corn soubise

Grilled balsamic glazed chicken breast with corn ragout

Grilled Rock Cod with marinated summer peppers

Baked penne with charred tomato broth and aged parmesan

Summer mushroom risotto with grilled vegetables

~Sides ~ select two~

Summer corn and tomato risotto

Grilled Summer squash

“Rustic crème fraiche’ mashed potatoes

Summer bean salad with grape tomatoes and lemon essence

~Dessert ~ select one~

Baked seasonal fruit crisp

Chocolate brownie cake with vanilla crème fraiche

A selection of cookies

Continue to Spring/Summer Celebration Tier II

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Spring/Summer Celebrations Tier II

~Salad ~ select one~

Garden greens with marinated baby tomatoes, garden cucumbers,
and cabernet vinaigrette

Romaine hearts with creamy herb dressing,
Gorgonzola croutons, and crispy Parmesan

Chopped romaine with garden vegetables,
garlic croutons and lemon vinaigrette

~Main course ~ select two~

Grilled Honey – Lavender chicken breast with corn and pancetta relish

Roasted rosemary scented chicken breast
with roasted onion fondue and sun dried tomato relish

Grilled Molasses – whisky glazed pork sirloin roast

Grilled rustic sirloin with a trio of tapenades

Grilled tri tip with brandy peppercorn glaze and roasted mushrooms

Pan roasted Tilapia with olive salad

Cheese raviolis with charred tomato ragout

Baked 3- cheese penne with summer vegetables

~Sides ~ select two~

Summer vegetable “ratatouille

Roasted spinach with garlic and fennel

Spring corn succotash

Crème Fraiche mashed potatoes

Pan roasted potatoes with sherry onions

Grilled summer squash ragout

Spring bean salad with grape tomatoes and lemon essence

~Dessert ~ select one~

Key lime pie with citrus anglaise

Baked peach crisp with pecan crust and vanilla whipped cream

Flourless cornmeal chocolate cake with brown sugar crème fraiche’

Baked seasonal fruit tart

Return to Spring/Summer Celebration Tier I
Continue to Spring/Summer Celebration Tier III

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Spring/Summer Celebrations Tier III

~1st course~ select one~

Heirloom tomato Gazpacho with grilled prawns and basil puree

Oak Hill Farm baby freckles lettuce with local strawberries, spicy almonds,
Pt. Reyes Blue and sherry vinaigrette

Whole leaf Romaine hearts with creamy Gorgonzola dressing, polenta croutons,
and Parmesan tuils

Antipasto
A selection of Italian treats, served family style

~Main course ~ select two~

  Grilled Honey – Lavender chicken breast with corn and pancetta relish

Grilled pine nut crusted chicken breast
stuffed with Laura Chenel Chevre’, and basil pesto
with organic exotic mushroom salad

Grilled New York roast with olive and roasted pepper relish

Grilled lavender scented Bistro Filet
with charred tomato relish and Pt. Reyes Blue fondue
Tuscan style pork roast stuffed with fresh Italian herbs, garlic, Pecorino
 and a fennel – heirloom tomato salad

Grilled Ling Cod in grape leaves with, roasted pepper coulis,
basil essence, and herb salad

Grilled olive crusted salmon with leek fondue and marinated summer peppers
Porcini raviolis with Fontina, charred tomatoes, and Marsala cream

Crispy potato dumplings with grilled summer vegetables,
baby tomatoes, and sun dried tomato and chipotle broth

~Sides ~ select two~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

 Summer corn and heirloom tomato risotto

Specialty grilled vegetables scented with herbs and balsamic reduction

Grilled polenta stuffed with sun dried tomato tapenade and mascarpone

Grilled asparagus salad with sun dried tomato
and charred pepper relish and lemon essence

Yukon gold potatoes stuffed with truffle potato puree

Steamed baby broccoli with herb butter

~Dessert ~ select one~

Cardinal Sin with vanilla crème

Seasonal cheesecake with berry coulis

Individual Tiramisu with mocha anglaise

Parisien
Three layers of almond macaroon with lightened praline butter cream

Return to Spring/Summer Celebration Tier II
Continue to Spring/Summer Celebration Tier IV

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Spring/Summer Celebrations Tier IV

~1st course~ select one~

Alma Tierra Farm baby greens with summer berries, Laura Chenel Chevre,
pistachios and Chardonnay vinaigrette

Butter lettuce with poached quail egg,
proscuitto, pistachio brittle and lemon vinaigrette

Heirloom tomatoes with goat cheese fritters,
living watercress, basil pesto, and aged balsamic

~Main course ~ select two~

Grilled Sonoma County Liberty Duck breast
with Marsala braised figs, and local mushrooms

Grilled Beef Tenderloin with Corn and Trumpet Mushroom ragout

Grilled beef tenderloin with brandy peppercorn glaze and roasted mushrooms

Seared coriander crusted Ahi with Meyer Lemon vinaigrette artichoke
and almond ragout

Porcini dusted sea bass with grilled figs, balsamic glaze, and Arugula pesto

Pan roasted wild stripped bass spring garlic fondue and micro herbs

Grilled Halibut with lobster essence and olive salad

Grilled Sonoma Lamb “2 ways”
Rosemary roasted leg with local exotic mushrooms and a grilled herb crusted chop
with Eggplant puree and Cabernet reduction

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress

Organic – Grass fed new York roast with olive salad;
Balsamic glazed exotic mushrooms and Merlot reduction

Grilled summer vegetable stack
with heirloom tomatoes, fresh mozzarella and balsamic essence

Phyllo with summer vegetables and herbed goat cheese

~Sides ~ select two~

Potato gallette with onion marmalade

Specialty grilled vegetables scented with herbs and balsamic reduction

Grilled asparagus salad with sun dried tomato
and charred pepper relish and lemon essence

“Rustic crème fraiche’ mashed potatoes

Baby artichoke risotto

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

A selection of baby specialty summer vegetables

Spring beans with almonds and caramelized shallots

~Dessert ~ select one~

Fallen chocolate soufflé

Basque cake
Buttery cake with a layer of vanilla pastry crème

Fresh fruit tart

Vanilla Crème brulee

Return to Spring/Summer Celebration Tier III
Continue to Organic Celebration Menu

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Dawn Ranch
Organic Celebration Menu

~1st course~ select one~

 Baby lettuce with spring berries, roasted pistachios,
shaved Carmody, and champagne vinaigrette

Heirloom tomato stack with buttermilk crackers,
shaved Bellwether Farms Pepato and Cabernet vinaigrette

Baby arugula and radicchio with marinated tomatoes,
Spanish chickpeas, Tuscan oil cured olives, and basil vinaigrette

Heirloom tomato tart with goat cheese and basil puree

~Main course ~ select two~

Grilled Honey – Lavender chicken breast with corn and pancetta relish

Grilled New York roast with olive and charred tomato relish and Cabernet jus

Grilled wild salmon with leek fondue and marinated summer peppers

Grilled tri tip with basil pesto, leek confit, and organic Trumpet Royale mushrooms

Basil Papardelle with grilled free range chicken, organic roasted corn,
heirloom tomatoes with tomato chipotle broth and EVO

~Vegetarian~

Herb scented polenta cakes
with grilled summer squash ragout and charred tomato relish

Crispy potato dumplings with grilled summer vegetables, baby tomatoes,
and sun dried tomato and chipotle broth

Basil papardelle with organic mushrooms, roasted corn and sundried
tomatoes tossed in a creamy pesto with aged parmesan

~Sides ~ select two~

Truffle scented Yukon Gold potato fritters

 Summer corn and heirloom tomato risotto

Specialty grilled vegetables scented with herbs and balsamic reduction

Summer Squash fritters with tomato relish

Rustic crème fraiche’ mashed potatoes

Summer vegetable “ratatouille

Roasted spinach with garlic and fennel

Grilled summer squash ragout

Steamed baby broccoli with herb butter

Pan roasted fingerling potatoes with sherry onions

~Dessert ~ select one~

Key lime pie with citrus anglaise

Baked peach crisp with pecan crust and vanilla whipped cream

Flourless cornmeal chocolate cake with brown sugar crème fraiche’

Baked seasonal fruit tar

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