Spring/Summer:

Fall/Winter:

Winery Event Menus:

Drop Off Menus:

Fall/Winter Celebrations Tier III
Dinner Menu

~ 1st course (select one item) ~

Watercress and apple salad with Pt. Reyes blue and walnut dressing

Pan roasted Dungeness crab cake with chipotle remoulade

Baked oysters with caramelized onions and aged Parmesan

Lobster bisque

Chicory with oranges Laura Chenel Chevre red onion and champagne vinaigrette

Organic garden greens with sun dried tomatoes

Hazelnut and warm baked goat cheese

Roasted mushrooms on savory French toast with sherry cream

~ Main course (select two items) ~

Maple glazed chicken stuffed with fig marmalade

Seafood Paella

Pan roasted Grouper with beet reduction and leek fondue

Maple glazed quail with roasted pears and pecans

Molasses and mustard glazed pork tenderloin with lardoons and roasted shallots

Pan roasted duck breast with pomegranate and Zinfandel reduction

Rosemary scented beef tenderloin
with cabernet reduction and oyster mushroom and Pt. Reyes blue ragout

Grilled thick cut lamb t-bones with olive tapenade

Herb crusted Rib Eye roast with foie gras butter and white truffle essence

Rabbit 2 ways:
Panchetta wrapped loin and braised leg with whole grain mustard jus

~ Vegetarian options also available ~

~ Sides (select two items) ~

A melody of seasonal vegetables

Truffled potato puree

Grilled asparagus with lemon essence

Butternut squash fritters

Parsnip and sweet potato napoleon

Truffled potato fritters

Butternut squash hash

Yukon potatoes stuffed with aged cheddar and grilled scallions

Dried fig risotto

Warm fall squash salad with corn, baby artichokes, and sage