Holiday Party
Stations:
Sushi Station
Carving Station:
Prime Rib & Roasted Turkey
Horseradish sauce; port wine caramelized onions,
roasted garlic & pepper aioli; roasted pepper-green
onion pesto, turkey gravy. Small rolls and breads.
Crepe Station: Savory & Sweet
Crepe suzette; pear-hazelnut crepe with
caramel sauce; ricotta-parmesan-herb crepe,
wild mushroom crepes with truffle oil.
Passed Hors d'Oeuvres:
Pastry Puffs with an Asiago-Tomato "Cheesecake"
"Vietnamese" Shrimp and Vegetable Rolls
Uncle Harry's Calypso Shrimp
Wild Mushromm Tatrlettes
Grand Food Display:
Lobster Bisque in Demitasse
Table of Seasonal Delectables & Artisanal Cheeses
Winter Fruits and Nuts
Curried Grilled Chicken Satays, Ginger Sauce
Brick Oven Style Country Breads and Pestos
Dessert Table:
Chocolate Truffles & Petit Fours
Assorted Holiday Cookies
Meyer Lemon Mousse with Spun Sugar
Coffee/Tea
Grand Opening
Brick Oven Style Country Breads
Local Artican Cheese and Olives
Olive Oils & Pestos
Table of Seasonal and Local Delectables
Grilled figs, grilled asparagus, grilled butternut squash, asiago, parmesan; grapes.
Filet Mignon with Sherry, Flambéed at the Station
Garlic Crostini
Stuffed Squash Blossoms
Duck and Muschroom tartlettes
Wild Boar on Rosemary Ciabatta, Sundried Cherries
Bruschettas with Crescenza and Blueberry Chutney
Smoked Salmon & Caviar, Potato Pancake, Creme Fraiche
Grill Station:
Grilled Chicken Satays, Thai Peanut Sauce
Grilled Shrimp with Rosemary and Garlic
Brandy Snaps
Chocolate Truffles
Bowl of Fresh Strawberries
Peaches and Pears in Red Wine
Marscapone Zabaglione, Toasted Almonds
Coffee/Tea
Winemaker Dinner
Passed Hors d'Oeuvres:
Pear & Cambezola Crostini with Hobbs Prosciutto
Wild Mushroom Tartlettes
Sausage and Figs in Puff Pastry
First Course:
Florentine Quail with Tuscan Beans
Second Course:
Chili Dusted Niman Ranch NY Steak
Watercress Butter, Fried Leeks
Mashed Potato with Roasted Butternut
Braised Chard
Ciabatta Bread
Third Course:
Duck Confit, Dried Cherries, Corn & Frisee
Fourth Course:
Fresh Figs and Cheese
Spring Hill aged white cheddar, Castello Blue
Rouge et Noir Petite cream with rosemary garnish
Chocolate Truffles
Coffee/Tea
Dinner in the Cellar
Oyster Bar
Passed Hors d'Oeuvres:
Cornet of Rockshrimp, Daikon Sprouts, Lemon Zest
Fried Vegetable Won Tons, Garlic-Chili Spice
Seared Chicken & Portobello Satays, Thai Peanut Sauce
Stirfried Beef Tenderloin with Lemongrass & Papaya
At the Table "Family Style":
Local Artisanal Cheeses, Olives & Breadsticks
Teleme and Spring Hill Cheddar
Home-Baked Breadsticks
First Course:
Giant Prawns and Fontinella Ravioli
Brandied Shrimp Essence
Shaved Grana Padano
Main Course:
Rack of Lamb, Natural Rosemary Jus
Haricots Vert au Beurre & Trumpet Royale
Roasted Polenta with Parmesan
French Epi
Dessert:
Capuccino-Mocha Cream
Chocolate Ganache, Serpentine Tuile
Cask and Cream Truffles
Pecan Diamonds
Coffee/Tea
"Four Valleys, One Heart"
Table of Seasonal and Local Delights
Passed Hors d'Oeuvres:
Crisp Ahi Wonton with Nori & Wasabi
New Potatoes with Caviar, Chives and Sour Cream
Miniature Crabcakes, Meyer Lemon Aioli
Wild Mushroom Tartlettes
Chilled Prawns, Cocktail & Mint Sauce
Pre-set First Course:
Fresh Figs, Hobbs Prosciutto & Arugula
Verjus Dressing
Main Course:
Petaluma Duck Two Ways
Honey-Syrah Glaze
Potato-Leek Gatlette
Baby Green Beans & Chanterelles
Rustic Olive and Pumpkin Seed Breads
Grissini
Cheese Course:
Local Artisanal Cheeses with Apples & Pear
Bellwether Farms Carmody
Andante Dairy Triple Cream Picollo
Point Reyes Farmstead Blue
Redwood Hill Crotin
Dessert Buffet:
Chocolate Truffles & Fresh Strawberries
Miniature Lemon Curd Tartelettes
Apple Streusel Tart
Coffee/Tea
Themed Events
|
Stations
|
Plated Dinners
|
Buffets
