All menus emphasize local, seasonal produce and local products in general. Due to seasonality and inspiration of fresh ingredients menus will change, and are simply given here as a possibility... Menus can be selected for dinner party, buffet or cocktail reception.

SPRING

TO BEGIN

creamy parsnip soup and blood orange oil drizzle

grilled romaine with goat cheese, sun dried tomato, and warm balsamic vinaigrette

grilled spring vegetable crudite of asparagus, green onion, baby artichokes, romaine and green garlic with fresh herbed aioli

warm marinated spanish black olives with flat bread and herbed fingerling potato salad

spring lettuces with sweet peas and roasted purple peruvian potatoes

MAIN

crab and sweet spring pea ravioli with basil and mint cream sauce

savory wild mushroom buckwheat crepes, with shallot and sherry cream sauce

mixed seafood spicy green coconut curry with baby bok choi

asparagus and wild mushroom torte served with baby arugula and early spring squash

SWEET

Featuring sorbets

scharffen berger chocolate sorbet with rum caramel

grapefruit tarragon sorbet

meyer lemon sorbet

blood orange sorbet

brandied bing cherries with vanilla bean ice cream

delectable coconut cake

SUMMER

TO BEGIN

heirloom yellow tomato gazpacho ‘shots’ (single serving sized)

tomato, armenian cucumber, lemon cucumber and sweet onion salad with bariani olive oil and fresh herbs

ahi poki with wasabi creme fraische served on crispy won tons

sweet baby lettuces with micro greens, and meyer lemon vinaigrette

sweet shrimp with tomato, cilantro, mint, chilis and lime served in baby gem lettuces

fig and cowgirl creamery goat cheese on walnut wheat crostinis, and vanilla bean and balsamic drizzle

MAIN

roast half chicken with spicy, peach and lime glaze, caramelized cipollini onions

wild alaskan coho salmon (when available) with coconut, ginger ‘pesto’

prather ranch pork tenderloin in Barbecue spices with Black-eyed pea salad and cabernet vinaigrette

Sweet sticky hoisin pork baby back ribs with butternut squash mashed potatoes and chives

SWEET

Featuring peaches, apricots, melons and figs

apricot cobbler with blue cornmeal biscuits and cream

perfect summer peaches soaked in white wine syrup, ginger and lemongrass

figs and assorted melons with berries and crème fraische with Sonoma honey

The farmers are the real hero’s in today’s overly processed and mass produced world of food. Using the freshest seasonal items usually makes for some fabulous cooking and eating! I try more than ever not to over-do it with too many flavors that complete with the beauty of the original ingredients themselves.

Some of the featured local farms include: Prather Ranch meats, Hoffman Game birds, Marin Sun Farms, Eatwell farms, Full Belly Farm, Frog Hollow, Ella Bella, Mariquita, Swanton Berry farms, Bodega and Yerba Santa goat cheese, Pt. Reyes Farmstead Cheese company, Spring Hill Jersey cheese, Bariani olive oil…and many more.