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
with 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 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
Across the Universe
Appetizers
Hog Island oysters on the half-shell
—
charcuterie board
—
marinated olives
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house-made seeded crackers
Soup
Sausalito-style gazpacho
grilled bread and extra virgin olive oil
Main Course
halibut en papillote with julienne of vegetables
roasted potatoes
SALAD
chickpea, watermelon radish, and celery with lemon dressing
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Cowgirl Creamery purple haze & red hawk cheeses
dessert
floating Angel Island with pistachios and fresh raspberries
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chocolate truffles
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allegra sugar cookies
LIBATIONS
Mt. Tam non-alcoholic ginger mocktail
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Marin County local brewed beer
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Wine list available to pair with each course
MENU
Winter Solstice Party
Here Comes the Sun!
Appetizers
selection of local bay area smoked fish
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salmon caviar and crème fraîche dip
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shining sun-shaped homemade crackers
SALAD
curly endive salad with
fuyu persimmon
white balsamic vinaigrette
Main Course
French scrambled eggs à la Claude Monet
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Marin Sun Farms sausage
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mélange of sautéed mushrooms
dessert
pineapple shortcake
crème chantilly
LIBATIONS
cranberry-mint mocktail
—
selection of wines
MENU
Georgia Reunion Dinner
Appetizers
charcuterie board
bresaola, coppa, saucisson de canard,
rosette de Lyon, jambon de Italie
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smoked rainbow trout
horseradish and crème fraîche dip
pickled onion ravigote
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Spanish peanuts
picual olive oil and maldon salt
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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
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Blue Pantry mashed potatoes
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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
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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
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warm dates stuffed with almonds and sautéed with fleur de sel
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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
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smashed Yukon gold potatoes
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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
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“birds” sugar cookies
LIBATIONS
non-alcoholic honey elderberry fizz
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selection of local wines
MENU
A Family Francophile Birthday Party
Appetizers
saucisson
rosette de Lyon
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salmon pâté
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pickled watermelon radish
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Niçoise olives
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ficelle
SOUP
puréed French chilled golden and red beet soup,
crème fraîche and chervil
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parmesan gougères
MAIN COURSE
boeuf bourguignon
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mashed potatoes
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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
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crudité with sweet pea and mint dip
—
marinated olives
SALAD
spring greens
green goddess dressing
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
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“bride and groom” sugar cookies
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Turkish Delight
LIBATIONS
Let’s celebrate the bride!
Domaine Carneros sparkling wine
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selection of wines
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Love potion ❤️ strawberry, lemon, and spicy ginger mocktail
MENU
Anniversary Party
produce harvested from the wild slopes
and on-site garden of Slide Ranch
Appetizers
charcuterie board
homemade seeded crackers
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wild fennel crab cakes
wild fennel, lemon, and cilantro aïoli
SOUP
clam chowder
homemade oyster crackers
MAIN COURSE
pan-seared salmon on a bed of wild radish and mustard leaves,
caper and niçoise olive sauce
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roasted winter vegetables from the garden
SALAD
roasted beet and orange salad on a bed of garden arugula
citrus vinaigrette
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Marin Cheese Company goat cheese
baguette
dessert