This elegant assortment is one of our most popular. Taking inspiration from California and French cuisines, this menu is a classic choice for private dinners and gatherings. This also lends itself well to wine pairings that accompany each course.

PASSED APPETIZERS

Tomales Oysters with Champagne Mignonette.

Assortment of French Canapés.

FIRST COURSE

Sonoma "Gnocci" a delicate airy Chanterelle and Potato Dumpling with Parmesan Nage, White Truffle and Pea Shoots.

SECOND COURSE

Marin Farmstead Blue Cheese Puff, served with Local Arugula and Thumbelina Carrot Vinaigrette.

THIRD COURSE

Cured & Poached Redwood Coast Black Cod atop Brentwood Corn Purée with Fried Green Tomato Soubise. (Side May Change)

FOURTH COURSE

Roast Filet "Bourguignon"... Slow cooked Rare Filet with Pommes Gratinee and rich Marrow Napa Cabernet Reduced Sauce.

FIFTH COURSE

Lemon Curd Parfait with Fresh Berries and Creme Chantilly

$145 pp.

STAFF at $370 per for the Evening.

INCLUDES:

MENU, PLATES, SILVERWARE, NAPKINS, WINE and WATER GLASS.

OPTIONAL:

WINES: We are happy to procure a small selection of our sommelier’s favorites to join your meal at cost.

WINE PAIRING: Jennifer will hand-select wines to accompany each course, beginning with the passed appetizers. Focus on French or Californian wines optional. $95/person (includes wine).