Cocktail Menu
Cocktail Party Menu
This Format is available on both coasts. Please call us to discuss options
The food is served in 4 distinct yet overlapping waves, perfect for the event where we want the guests to mingle and feel at home. So it is a cocktail party menu that adds up to a full dinner for those who stay all evening.
Below is the wine country version.
$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 day.
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 of 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 salamis 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 Crème Fraîche.
Bright Green Asparagus Spears with Meyer’s 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 Shrimp 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 affect any of the dishes…I’ll keep you posted.
“Petite Desserts” +$5 Per Person
-
Lemon Curd~ Seasonal Berries
-
Chocolate Mousse~Creme Chantilly
-
Coconut Macaroons.
-
(Others Available)
INCLUDED:
-
Chef, Classy Buffet Equipment, small plates and forks (compostable), 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 day.
I can provide bar and service staff if you require them.