Bacon Cheeseburger sliders with natural beef, secret sauce and Grateful bread mini bun.

Herb roasted blue potato with crème fraiche and Sterling royal caviar

Boccadillos of smoked trout with cilantro and heirloom tomatoes from Del Rio Botanicals in Yolo

Arancine made with California Arborio rice from Lundberg Family Farms, saffron and porcini mushroom – red pepper coulis

Tulips of Pacific smoked salmon with herbs and lemon

Natural pull pork sliders with quince jam

Cucumber canape with smoked paprika hummus, roasted vegetables and oil cured olive

Tartlets of locally raised muscovy duck confit and pomegranate

Dungeness crab cakes with mandarin orange marmalade

Crostini with fava bean and Sonoma aged jack

Pork belly bao with fuyu persimmon and coriander honey

Niman Ranch beef tartar with capers and cornichons on crostini

Ahi tuna with spicy Korean gochujang, shiso leaf and sesame phyllo cup

Miso beef skewer with Southeast Asian herbs and spicy aioli

Crostini with truffled white bean and sautéed mushrooms from Dragon Mushrooms of Natomas

Leek, red onion and Point Reyes blue cheese tarts

BLT canape with oven dried tomato and cress

SAMPLE MENU

Stationary Hors d’oeuvres

Boccadillos of smoked trout with dill, caper and lemon

Chickpea and smoked paprika hummus with pita crisps


Dinner Buffet

Grilled Petaluma chicken with lemon and oregano

Niman Ranch tri tip with herb green sauce

Seasonal vegetables including asparagus and snap peas

Pan seared creamy polenta with sautéed locally cultivated mushrooms

Green salad with candied almonds, fennel shavings and Two Rivers Cider vinaigrette

A selection of Magpie made petite sweets, café cookies and carrot cake cookie

Passed hors d’oeuvres

Boccadillos of smoked trout with capers, dill and lemon

BLT canape with oven dried tomato and cress

Roasted leek and red onion tarts with Point Reyes blue cheese


Family Style Dinner

Grilled Pacific swordfish with figs, fennel seed and sweet wine

Niman Ranch tri tip with red wine glace and herb butter

Seasonal vegetables grilled roasted and braised

Herb roasted potatoes

Heirloom tomato and watermelon salad with cress, mint, basil and pine nuts. Arbozana olive oil and golden balsamic vinegar

Bread and herb butter

Passed Hors d’oeuvres

Local Dungeness crab cakes with mandarin orange marmalade and Thai basil

Crostini with white bean puree and locally cultivated mushrooms

BLT canapé with oven dried tomato and watercress

Boccadillo of smoked trout with Meyer lemon, dill, capers and black pepper


Served Dinner

Seasonal Green Salad with frisee, blood orange, cilantro, winter squash vinaigrette

A Choice of:
Natural Filet with red wine glace and herb butter. Smashed potatoes and winter vegetables

Or

Pan seared Steelhead with bacon and Yukon potato hash

And

Dessert chocolate and avocado mousse with cinnamon and chile

And

Bread and herb butter

Sample Stationary hors d’oeuvres Menu


Selection of California farmstead cheese, crackers and fruit

Seasonal vegetable basket and vinaigrette

Artisanal cured meats, antipasto

Chickpea and smoked paprika hummus and foccacia

Petaluma chicken skewers with roasted leek and walnut sauce

Boccadillos of smoked trout with cilantro and heirloom tomatoes from Del Rio Botanicals in Yolo

Magpie made petite sweets