Our menu is primarily suggestion! We create menus specifically designed to suit your needs and guests. 

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Starters and Appetizers

Most can be served plated, family style, or as passable appetizers

Shrimp Ceviche- Diced Shrimp with Mango Pico De Gallo (Mango, Tomato, Red Onion, Cilantro, Garlic, Lime) served with Corn Crisps

Stone Fruit or Berry Burrata (Seasonal)- Burrata with Fresh Grilled Stone Fruit or Berry Compote, Topped with Crispy Prosciutto and Basil Emulsion, served on Toasted Sourdough Loaf

Heirloom Bruschetta- Heirloom tomatoes, Fresh Basil, Garlic, and Olive Oil, Drizzled with Basalmic Glaze and topped with Flaky Sea Salt. Served on French Baguette Crostini

Crab Stuffed Mushroom Caps- Bella Mushroom caps stuffed with Dungeness Crab, Mushroom, Seasoned Breadcrumbs, Freshly Shaved Parmesan Cheese, and Fresh Italian Parsley. Roasted and served hot

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Salads

Green Goddess- Butter Leaf Lettuce, Green Apple, Cucumber, Avocado with Green Goddess Dressing, topped with Toasted Pine Nuts

Roasted Beet Salad- Mixed Greens Tossed with Roasted Beets, Goat Cheese, Citrus Vinaigrette, and Sunflower Seeds

Kale Ceasar Salad- Kale Massaged with Olive Oil and then Tossed with Casesar Dressing, Homemade Croutons, and Freshly Shaved Parmesan

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Mains

Served with Two Sides

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Pan Seared Filet Mignon Finished in the Oven with a Red Wine Reduction

Oven Roasted Halibut, Lightly Seasoned and Served with Bearnaise Sauce

Chicken Marbella- Light and Dark Meat Chicken Pan Roasted in Broth with Red Wine Vinegar, Garlic, Spanish Olives, Dried Plums, and Capers

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Sides

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Whipped potatoes, Roasted New Potatoes, Rice Pilaf, Asparagus Tips, Roasted Vegetable Medley 

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Desserts

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Blueberry Lemon Bars, scratch-made with a Buttery Shortbread Crust

Chocolate Cream Pie Cups- Individual Custardy Chocolate Cream Pie Cups with Graham Cracker Macadamia Nut Crust and topped with Hand-Whipped Cream 

Chocolate Dipped Strawberries

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