Selected Menus

MENU

Team Celebration!
Garden Party

Appetizers

chilled corn soup with crème fraîche
individual crudité with sweet pea dip
selection of marinated olives

Salad

cucumber and pepita crema
with Jimmy Nardello sherry vinaigrette

PIZZA: Add YOUR OWN UNIQUE PIZZA!

with fresh heirloom tomato sauce
choice of toppings:
roasted tomato, mushroom, sliced red onion, artichokes, prosciutto, pepperoni, mozzarella cheese, goat cheese, parmesan cheese, arugula, fresh basil

DESSERT IN THE GARDEN

semifreddo alle mandorle, a classic Italian almond sweet
rhubarb and strawberry compôte

LIBATIONS

selection of wines
mission mule, a spicy and refreshing mocktail
sparkling water

MENU

Dinner for Alice Waters and Susie Tompkins

Appetizers

tapenade

eggplant caviar provençal
with persian cucumbers, fennel, carrots

chickpea panisse

Main Course

bouillabaisse provençal
variety of local fish and shellfish
rouille sauce
a roasted red pepper and garlic sauce

SALAD COURSE WITH CHEESE

delicate baby lettuce salad, a lemon and French extra virgin olive oil

Laurel Chenel local goat cheese

dessert

cherry clafoutis

MENU

Winter Solstice Party
Here Comes the Sun!

Appetizers

selection of local bay area smoked fish

salmon caviar and crème fraîche dip

e-shaped homemade crackers

shining sun-shaped homemade crackers

SALAD

curly endive salad with 
fuyu persimmon
white balsamic vinaigrette

Main Course

french scrambled eggs à la claude monet

marin sun farms sausage

mélange of sautéed mushrooms

dessert

pineapple shortcake
crème chantilly

LIBATIONS

cranberry-mint mocktail

selection of wines

MENU

Georgia Dinner at Millpond

Appetizers

charcuterie board
bresaola, coppa, saucisson de canard, 
rosette de Lyon, jambon de Italie

smoked rainbow trout
horseradish and crème fraîche dip
pickled onion ravigote

Spanish peanuts
picual olive oil and maldon salt

homemade Josey’s Baker crackers inspired by State Bird Provisions

SOUP

parrot green asparagus soup
with crème faîche
garnished with lemon zest and asparagus tips

Main Course

Thomasville roasted wild boar stuffed with apricots and apples
served with hard cider cream mustard sauce

Blue Pantry mashed potatoes

sautéed spinach and beet greens

SALAD

field greens garden salad with 
arugula, baby watercress, little gems
garnished with borage and nasturtium flowers
leek-infused olive oil and oregano balsamic vinaigrette

Georgia brie
Jane Bakery ciabatta

dessert

Guittard chocolate Soufflé with crème anglaise à la sedge

LIBATIONS

georgaritas cocktails, wines provided by millpondians

MENU

Autumn Equinox

Appetizers

Marilyn’s morsels of homemade fig and goat cheese crostini

warm dates stuffed with almonds and sautéed with fleur de sel

deviled eggs with borage flowers and chives

SALAD

Sunray Farm field greens,
French vinaigrette

SOUP

butternut squash soup 
crème fraîche and fried sage leaf

Main Course

baked halibut en papillote with fig leaf

smashed Yukon gold potatoes

roasted rainbow carrots

dessert

Meyer lemon curd tart

LIBATIONS

fresh mint julep

MENU

“Birds and Bees” Baby Shower Luncheon

Appetizers

grilled pear, brie, and honey crostini

SOUP

red pepper and tomato soup garnished with fried polenta-shaped “ducks”

SALAD

composed salad with new potatoes, quail eggs, chicory, and field greens with red wine vinaigrette

MAIN COURSE

Sunray Farm freshly harvested vegetable croquettes
with a fresh garden herb mayonnaise

dessert

strawberry ambrosia

sugar cookies in the shape of “birds”

LIBATIONS

 non-alcoholic honey elderberry fizz

selection of local wines

MENU

A Family Francophile Birthday Party

Appetizers

saucisson
rosette de Lyon

salmon pâté

pickled watermelon radish

Niçoise olives

ficelle

SOUP

Puréed French chilled golden and red beet soup,
crème fraîche and chervil

parmesan gougères

MAIN COURSE

boeuf bourguignon

mashed potatoes

asparagus with Arbequina olive oil, garlic, and lemon

SALAD

mixed baby lettuce salad with cucumber, pickled shallots, fresh herbs
—-
artisan cheese selection, baguette

dessert

almond raspberry torte,
crème Chantilly, fresh raspberries

MENU

Bridal Shower Celebration!
Garden Party

Appetizers

demitasse of chilled corn soup with crème fraîche and corn relish

crudité with sweet pea and mint dip

marinated olives

SALAD

spring greens
green goddess dressing

MAIN COURSE
PIZZA

fresh heirloom tomato sauce
Choice of Toppings
roasted tomato, mushroom, sliced red onion, artichokes, tomato sauce, prosciutto, pepperoni, mozzarella cheese, goat cheese, parmesan cheese, arugula, fresh basil

dessert

Chocolate pudding with whipped cream

“bride and groom” sugar cookies

Turkish Delight

LIBATIONS
Let’s celebrate the bride!

Domaine Carneros sparkling wine

selection of wines

Love potion ❤️ strawberry, lemon, and spicy ginger mocktail