Catering Menus
Our catering menus draw from our experience traveling, dining, and gathering together with friends around the globe. Missing something you love? Chat with us and we'll work together to make it happen. Contact us today!
Country Buffet
Hors d’oeuvres
Grilled Peach wrapped in Prosciutto with Saba
Goat Cheese Croquette with Lavender Honey
Petrale Sole Ceviche in Tortilla Cup
Buffet
Grilled Marinated Beef Tenderloin with Italian Salsa Verde
Grilled Salmon with Red Bell Pepper and Black Olive Relish
Zucchini and Hazelnut with Shaved Parmesan and Basil
Cannellini Beans with Braised Fennel and Mushrooms
Rocket Salad with Raw Sweet Corn, Cherry Tomatoes
and Champagne Shallot Vinaigrette
Country Bread
Dessert
Flourless Chocolate Cake with Caramel Sauce & Crème Fraíche
Elegant Sit-Down Dinner
Hors d’oeuvres
Chickpea Croquette with Apricot Chutney
Smoked Salmon on Potato Gaufrette with Mango Serrano Crème Fraîche
First Course
Pistachio & Pine Nut Crusted Halibut
Wild Arugula & Parsley Vichyssoise
Spring Baby Carrots & Green Peas
Main Course
Grilled Stemple Creek Ranch New York Steak
Tarragon Beef Demi-Glace, Celeriac Purée, String Beans
Mushroom & Shallots
Dessert
Ricotta Mascarpone Crêpe with Strawberries, Honey & Walnuts
Cocktail Party
Passed Hors d’oeuvres
Smoked Salmon, Herbed Goat Cheese & Caper Quesadilla
Spring Sweet Pea Pancake with Dungeness Crab and Watercress Crème Fraîche
Prosciutto & Manchego Croque Monsieur with Fig Jam
Roasted Duck Breast Tostadita with Sweet Potato Purée and Blackberry Gastrîque
Grilled Lamb Sirloin on Potato Gaufrette with Chimichurri Sauce
Seared Beef Carpaccio on Crostini with Olive Tapenade & Shaved Parmesan
Pear & Goat Cheese Crostini with Orange Zest, Crumbled Pecans & Honey Drizzle
Gluten Free Mushroom Arancini
Heirloom Tomato Gazpacho Shooter with Persian Cucumber
A Casual BBQ
Passed Hors d'oeuvres
Goat Cheese & Prosciutto Crostini with Cherry Tomato Confit
Marinated & Grilled Beef with Chimichurri in Potato Nest
From the Grill
Beer and Chipotle Marinated Pork Tenderloin
Oaxacan Grilled Shrimp
Side Dishes
Latino Slaw with Jicama
Grilled Corn with Lime Tarragon Butter
Heirloom Tomato Salad with Little Gems and Cotija Cheese with Avocado Dressing
Country Bread
Dessert
Grilled Black mission Figs
Vanilla Ice Cream and Honey
Lunch in the Vineyards
Appetizer
Burrata with Spring Leeks, Toasted Breadcrumbs
Mustard Vinaigrette
Main course
Pan Roasted Halibut and Smokey Romesco Sauce
Freekeh with Roasted Carrots, Cauliflower, Sweet Peas, Spring Onions
Honey Preserved Lemon Dressing
Dessert
Chocolate Mascarpone Tart with Pistachios in Olive Oil
South American BBQ
Hors d’oeuvres
Spinach Mushroom Empanadas
Traditional Beef Empanadas
Buffet - From the Grill
Housemade Argentine Chorizo Sausage
Black Pudding Sausages (Morcillas)
Sweetbreads (Mollejas)
Snake River Farms Bavette with Chimichurri
Rosemary Marinated Chicken with Charred Lemons
Side Dishes
Grilled Corn on the Cob with Lime Butter & Cotija Cheese
Smashed Potatoes with Thyme
Butter Lettuce with Fresh Herbs and Mustard Shallot Vinaigrette
Dessert
Flan with Dulce de Leche