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Sample Autumn Menu 

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



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



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



Autumn Rice Pudding

with Persimmons and Dried Cranberries

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