Sample Catering Offerings:
Hors d'oeuvres:
Seared scallops, crispy capers and preserved lemon
Creamy wild mushroom ragu with crispy brioche, aged parmesan and herbs
Crispy prosciutto with melon and balsamic reduction or yuzu-kosho dressing
Mushroom pizzette: wild mushrooms, fontina, bechamel, fresh oregano
Mixed meat pizzette: Italian sausage, coppa, mixed olives, smoked tomato sauce
Seafood donut: spicy sashimi grade fish, sweet and sour sauce, sambal aioli, puff pastry
Blue corn tostada, crispy soft shell crab, candied fresno chiles, salsa verde
Corn, mushroom or seafood “cappuccino”, puff pastry
Purple cauliflower, chicken or shrimp karaage, scallion, sweet and spicy sauce reduction
Hamachi crudo, ikura, miso marinated grapes, radish, coconut creme
Salads:
Squid ink caesar: frisee, sourdough crouton, tempura fried calamari, duck egg bottarga
Mixed lettuces, pickled fennel, roasted baby beets, shaved manchego, pink peppercorn dressing
Soba noodles, toasted almond, scallion, miso dressing
Little gem lettuce, citrus, fennel, green apple, honey vinaigrette
Mixed sashimi with soba noodles, pickled beech mushroom, edamame and sweet potato hash, breakfast radish, yuzu kosho vinaigrette
Miso hamachi with daikon and glass noodles, pickled citrus and cucumbers
Entrees:
Braised short rib, roasted maitake mushroom, edamame puree
Spiced chicken, roasted carrots, celery root puree, gremolata
Ocean trout, black garlic rice, baby bok choy, scallion-ginger cream
Wild mushrooms, herb yogurt, asparagus relish, golden beet chips
Whole roasted local rockfish, smoked tomato ragu, mixed olives and herbs, grilled bread
Seared lamb loin, white beans and spanish chorizo, walnut-herb sauce
Smoked american wagyu, purple potato puree, crispy purple potato strings, smoked onion bbq sauce
Local duck leg confit, mulched corn, fennel and apple salad, honey vinaigrette
Marinated paneer cheese or tofu kebabs with seasonal vegetables
Pan roasted pork chop, roasted fingerling potatoes, spicy collard greens, apple jam
Pei mussels, bacon jam, pickled alliums, strawberry, sake, toasted baguette
Osso buco, crispy polenta cake, caramelized seasonal vegetables, reduced jus
Herb marinated and pan roasted chicken, cherry tomatoes, smoked potato puree
Sole or cod, marsala cream sauce, poached vegetables
Roasted seasonal vegetables, pesto yogurt, toasted pinenuts
Desserts:
Heirloom carrot cake, miso-caramel ice cream
Dark chocolate cake bars, white chocolate and chili ganache, raspberry coulis
Meyer lemon bars, caramelized apple syrup, coconut sorbet
Mixed seasonal ice creams and gelatos
Yuzu cake “snowballs”, raspberry creme-anglaise, coconut
Homemade cannolis of both the sweet and savory variety
Mini apple galettes with meyer lemon sorbet