PLACED CHEESE AND CHARCUTERIE:

Great Marin/Sonoma County Cheeses...

"Camembert" (French, from Nicasio)

"Estero" (Italian, made in Tomales)

"Chefs Chèvre” (Basque Style, made in West County)

Toma" (Sonoma all the way, soft and tangy)

“West County Sharp Cheddar” (Aged and Super Sharp English Style)

Flanked by a couple Artisan Salumis from Volpis and Zoe...Un-Cured and Natural Fed. With local loaves by Red Bird and Full Circle.

Plus My hand-made Mission Fig Relish and Ghost Pepper Jam.

*Selections of cheese and salumis may change due to availability. Comparable items will be substituted.

*Upon occasion house-made charcuterie items may be added.

Passed Appetizers:

Warm Chanterelle French Croustade with Tarragon and Chives~Natural Creme Fraische.

Bright Green Asparagus Spears with Meyers Lemon Aioli.

Beer Battered Cauliflower Fritters with Seasoned Spanish Crema and Chili Vinegar.

House Smoked Bacon, Fresh Basil and Sundried Tomato Relish Mini French Puff Sandwiches.

Golden Crispy Maine Lobster Fritters with Black Truffle Aioli.

Bruschetini: Miniature Canapés Style Bruschetta, three variations: Sun-Dried Tomato, French Olive and Castroville Artichoke all with Micro-Shaved Reggiano Parm.

….ADD THREE SEAFOOD SPOONS +$10pp

Bay Scallop with Green Apple Julienne, Korean Plum Sauce.

Local Albacore Crudo with Sambal Aioli and Wakame Salad.

Gulf Rock Shrimp with Scallion and Tobiko, Meyer Lemon Mayo.

*These three are nearly always available. Many others may be available seasonally.

"Warm Comfort Foods"

Beef Bourguignon....Grass-Fed Western Beef in the Classic Red Wine Sauce…Atop Truffled French Potatoes.

- OR -

Wine Country Lamb Meatballs with Carneros Pinot Sauce. Served with Creamy Parsnip Mash.

- OR -

Kabocha Squash and Rosemary Rigatoni with Roast-Leek Brown-Butter Cream.

Add…

Crusty Local Baguettes.

Romaine Spears with Mini-Croutons and Creamy Asiago Dressing

*Bread and Salad above Served with all choices.

*Seasonal changes/availability may effect any of the dishes…I’ll keep you posted.

"Petite Desserts" +$5PP

• Lemon Curd~ Seasonal Berries

• Chocolate Mousse~Creme Chantilly

• Coconut Macaroons.

• (Others Available)

INCLUDED:

• Chef, Classy Buffet Equipment, small plates and forks, cocktail napkins and all cooking equipment…

• This menu can be executed “electric only” for office scenarios.

$80 PER PERSON FOR OVER 30 PEOPLE, call me for pricing on smaller events. For groups 10-12 and up at least 1 Kitchen helper will be required, $300 per for the day.

I can provide bar and service staff if you require them.