Sample Seasonal Menu in Rhythm with Spring

~Butler Passed Hors d’oeuvres~

Portabella and Sonoma Goat Cheese Popovers

Caviar Parfaits with Smoked Salmon, Egg, Sour Cream and Chives

Beef Tenderloin with Gorgonzola on a Ciabatta Crostini Topped with Fresh Thyme

Tuscan Chicken Salad in a Warmed Polenta Cup

~Served Starter Course~

Soup Sip Trio

To Include Spring Pea with Fresh Thyme, Gazpacho, Potato Leek with White Truffle Oil

~Entrée~

Pan Seared Petaluma Free Range Boneless Chicken Breast

Stuffed with Lemon Basil Mascarpone and Finished with Viognier and Pan Juices

Accompanied by Spring Greens Sautéed with Bacon and California Walnuts and Champagne Rice Pilaf

Or

Grilled Petite Filet Mignon

Finished with Wild Forest Mushrooms and Beaujolais Sauce

Accompanied by Fingerling Potatoes with Charred Young Scallion Confetti and

Grilled Asparagus Spears

~Dessert~

Spring Fruit Tartlet

With House-Made Lavender Cream and Candied Violets 

 Sample Seasonal Menu in Rhythm with Autumn

~Butler Passed Hors d’oeuvres~

Grilled Rib Eye and Red Pearl Onion Skewers with Parsley Garlic Butter Drizzle

Crispy Eggplant Fritters with Smoked Mozzarella and Tomato Confetti

Sugar Pumpkin and Chevre in Phyllo with Pralines

Smoked Salmon Roulade with Charred Scallion Chevre on a Potato Wafer

~Served Starter Course~

Local Organic Sonoma Field Greens

With Pomegranate Arils and Crumbled Bleu Cheese tossed in a Champagne Vinaigrette

~Entrée~

Filet Mignon Massaged with a Porcini Mushroom Dry Rub

Served with a Truffle infused Horseradish Cream

Accompanied by Butter Roasted Root Vegetables with Chopped Hazelnuts and

Wild Field Mushroom Risotto

Or

Sage and Citrus Brined, Roasted Free Range Chicken Breast

Finished with Cranberry Port Reduction

Accompanied by Mashed Potatoes with Crimini Mushrooms and

Composed Green Beans and Carrots

~Dessert~

Autumn Rice Pudding

With Persimmons and Dried Cranberries