Spring/Summer:

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Winery Event Menus:

Drop Off Menus:

Spring/Summer Celebrations Tier II
Dinner Menu

~ 1st course (select one item) ~

Heirloom tomatoes
with Bocconcinis, sun dried tomato tapenade, pesto, and Balsamic reduction

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

Baby Red Oak and butter lettuce with roasted baby beets, mandarin oranges,
and champagne vinaigrette

Baby arugula with marinated baby tomatoes, garden cucumbers,
and goat cheese fritters

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

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

Antipasto
A selection of Italian treats, served family style

Roasted fig tart with marscapone and red onion marmalade

Sherry braised wild mushroom and corn ragout on grilled rosemary flatbread

~ Main course (select two items) ~

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 beef tenderloin with brandy peppercorn glaze and roasted mushrooms
(additional cost pp)

Grilled Halibut with lobster essence and olive salad
(additional cost pp)

Grilled New York roast with olive and roasted pepper relish

Tuscan style pork roast stuffed with fresh Italian herbs, garlic, Pecorino
and a fennel – heirloom tomato salad

Rosemary roasted leg stuffed with local exotic mushrooms
and a grilled herb crusted chop with Eggplant puree and jus
(additional cost pp)

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

Seared Diver Scallops with English pea emulsion, heirloom tomato confit,
and Sausalito Springs watercress
(additional cost pp)

Porcini dusted sea bass with grilled figs, balsamic glaze, and Arugula pesto
(additional cost pp)

Pan roasted Veal Scaloppini with olive salad;
grilled Balsamic glazed exotic mushrooms and Merlot reduction
(additional cost pp)

Grilled basil chicken breast with heirloom tomato relish

Grilled olive crusted salmon with leek fondue and marinated summer peppers

Grilled Sonoma Duck breast with Marsala braised figs, and local mushrooms
(additional cost pp)

Roasted sea bass with rock shrimp salad and tomato lobster broth
(additional cost pp)

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

Pork 2- ways
Grilled Molasses – whisky glazed tenderloin
and a roast stuffed with Pecorino, with oven-roasted tomatoes, fennel ragout

~ Pasta/ Vegetarian ~

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

Homemade summer squash raviolis with onion confit, “tomatoes 2 ways”
and Saffron nage
Porcini raviolis with Fontina, charred tomatoes, and Marsala cream

Basil papardelle with grilled prawns, summer peas, and heirloom tomatoes
with lobster essence and EVO

Roasted corn raviolis with grilled chicken, summer peppers, and corn soubise

Hand cut ricotta gnocchi with vine ripe tomato and basil sauce

~ Sides (select two items) ~

Truffle scented Yukon Gold potato fritters

Parmesan crusted risotto cakes

Potato gallettes with onion marmalade

Summer corn and heirloom tomato risotto

Summer Squash fritters with tomato relish

Specialty grilled vegetables scented with herbs and balsamic reduction

Fava bean and early summer vegetable ragout

Grilled polenta stuffed with sun dried tomato tapenade and marscapone

Grilled asparagus salad with Sausalito Springs watercress,
early summer peppers, lemon essence, and shaved Manchego

Summer vegetable “ratatouille

“Rustic crème fraiche’ mashed potatoes
Baby artichoke risotto

Roasted spinach with garlic and fennel

Roasted baby beet ragout with Zinfandel vinaigrette

Tuscan white beans with pancetta and gremolata

Gorgonzola ravioli with golden tomato salsa and pine nuts

Summer corn and fava bean succotash

Creamy “soft” polenta with summer herbs and Grana Padano

Yukon gold basil mashed potatoes

Yukon gold potatoes stuffed with truffle potato puree

Pan roasted fingerling potatoes with sherry onions

Steamed baby broccoli with herb butter

Grilled baby summer squash ragout

A selection of baby specialty summer vegetables
(additional cost pp)