Although the Wine Country Wedding “Rat Race” is in my rear view mirror I still offer this menu. Mainly because I love all the dishes on it. and thought it would be cool to continue to have a festive wedding menu that feels like it’s being presented by a cluster of food trucks (minus the slow service and surly cooks). Here is a fun selection of dishes that range from casual++ to elegant, making this a suitable choice for any “chill” wedding. It’s really a greatest hits from my 3 most popular wedding menus. If it’s a wedding for more than 40-45 people at a venue you’ll likely need a coordinator, beverage and serving staff. If it’s a House Party you can probably handle that portion yourselves…:) I can recommend a couple resources. For my part I will handle the Food and I have nice Buffetware.

CALI WEDDING WINE COUNTRY FUSION

Choose 4 passed Hors D’Oeuvres, 1 placed Hors D’Oeuvre, 1 Salad, 4 Side Dishes, and 2 Entrees.

PASSED APPETIZERS

Bison Burger Sliders with melted White Cheddar and Bermuda Onion Relish.

Smoky Barbecued Pork “Burnt-Ends” in Mini Buns with Korean Chile Aioli and Cilantro Sprouts.

Burrata Bites….French Puff stuffed with Housemade Burrata, Oven Dried Sweet 100 Tomatoes, Lemon Aioli and Torn Basil.

Crab Carnitas…Smoky Hobbs Bacon and Dungeness Crab Mixture, Spicy Taco Sauce and Chiffinade Cabbage on Seasoned Tortilla Crisps.

Sake Salmon Deviled Eggs…Classic Picnic Eggs with House Cured Sake, Tobiko and Scallion Garni.

House Cured Belly...Crisp Pork, Drizzled with Japanese Robata Sauce.

“Takoyaki”…my Buddy, Trevors, Take on famous Japanese street Dumplings....made with Octopus, topped with a Mirin Sweet Soy and Sesame Mayo.

Napa Nachos…Thin Slices of Carne Asada, Smooth Tomatillo Sauce and Chifinade Radishes on Seasoned Flour Tortilla Crisps.

Fried Cauliflower Fritters with Beer Battered Cauliflower, Queso Anejo…Seasoned Crema.

Petit Spot Prawn Croustade with Black Truffle Aioli and Basil Sprouts.

Bruschetini Trio: Mission Trail Manzanillo Olive Tapenade, Marinated Napa Sundried Tomato Relish and Castroville Artichoke Insalata on Bite Sized Crostinis with Shaved “Dos Anos” Estero Cheese.

West County Beef, Cheddar and Hobbs Bacon Meatballs With Special Red Wine BBQ Sauce.

Mycopia Portobello Mushroom “Fries” with Meyer Lemon Dipping Sauce and Homemade Balsamic Catsup.

PLACED APPETIZERS

“The Raw Stuff”…Fresh Icy Cold Tomales Oysters, Cooked Louisiana Shrimp, Tabasco, Cocktail Chile Sauce, Lemons, Hog Wash. +$ at Market Price.

Also I can add Sashimi items to this...a popular feature brought about by my love of Japanese seafood techniques…$$$ASK FOR PRICE

Organic Marinated Sonoma County Vegetable Platter...Grilled Peppers, Artichokes, Eggplant, Squashes served with Crusty Baguettes, Sesame White Bean Hummus and Roast Garlic Chèvre Dip.

“Local Legends” Charcuterie Platter....Magret, Pate and Confit from Local Ducks….Salumi from Columbus and Zoe’s. Usually My Own Wild Boar Sausage and a venison item. Assorted Favors of Sonoma Jack. Presented with some Insane Pickled Vegetables, Hot Mustard and Red Bird Baguettes. +$20pp

SALADS

Charred Cara Cara Orange and Ruby Grapefruit with Capay Arugula and a tiny wedge of Nicasio Farmers Cheese, Dressed with Chervil Verjus.

Sweet Crunchy Jicama, Navel Orange and Butter Lettuce Salad with Anejo Cheese toasted Pumpkin Seeds and Pepita Dressing.

Crisp Local Romaine Spears and Baby Arugula with Garden Cucumbers and French Butter Radishes, Creamy Napa Dijon Dressing, Farmers Cheese and Foccacia Croutons.

Fully Belly Field Greens with Fresh Strawberries, Toasted Pecans and Farmstead Blue Cheese with Koslowski Apple Cider Honey Dressing.

Yolo County Heirloom Tomatoes with Fresh Mendocino Mozzarella, Fresh Basil and Balsamic.

SIDES

Bodega Bay Butterball Potatoes and Multicolored Baby Carrots with and Shaved Local Estero Gold Cheese.

Mashed Little Farm Red Potatoes with Clover Buttermilk and Italian Parsley.

Saffron Infused Orzo Pasta with Aromatic Vegetables, Fresh Herbs and Chanterelle Mushrooms.

Rosemary-Chanterelle “French Pudding”...A Light, Crispy, Not Sweet Variety, Finished with Melted Marin County Butter. This dish requires that the site has a full sized oven.

Mexican Chorizo Hashbrowns...Crispy Shredded Spuds Stuffed with Savory Sausage and Jack Cheese.(Can Be Made Vegetarian with Soyrizo, very tasty)

Truffle Fries, endemic to the food truck stratosphere...these are made with hand-cut Potato Wedges and coated with Truffle Oil, Garlic and Parmesan.

Pea Pods, Padron Peppers and Edamame with Sambal Honey Dressing.

Grilled Full Belly Local Fennel and Capay Summer Squash with Toasted Cumin Hollandaise.

Brussels Sprouts, Caramelized with Mendocino Honey and Garlic.

Kumbocha Squash Orrichette....Sweet Baked Kombocha, Bechamel and Pasta with Fresh Grated Estero Fontina.

Bronze Cut Mostachioli With Roasted Multi-Colored Peppers, Castroville Artichokes and unique Red Chile Pesto Sauce.

California Ratatouille ...Capay Eggplant and Zucchini with Korean Chili/Tomato Confit, Fresh Sweet Herbs.

Spring Asparagus, Crisp and Bright, with Extra Virgin Olive Oil, Lemon, Mint and Black Pepper.

Blanched Napa Pole Beans with Shallot Vinagrette, French Olives and Authentic French Garlic Aioli.

ENTREES.

Sage and Porcini Crusted California Pork Loin with Mendocino Pear Chutney.

(This can also be Chicken Breasts)

Sonoma Lamb and Marin Sun Farms Beef Meatballs with Savory Red Wine Espagnole Sauce and Shaved White Cheddar. These require that the site has a full sized oven.

Local Duck Hindquarters slow cooked in Natural Stock with Gewurtztraminer, Cipolines and Fresh Orange Zest. +$10pp

Steamed Local Black Cod , Miso Glaze and Fried Ginger.+$5pp

Broiled Redwood Coast Ling with Brentwood Corn Purée and Sundried Tomato Butter.

Southern Style Prawns, Grilled, atop Sauteed Vidalia Onions and a Crisp Frissee/Sweet Herb Garni.

Hot Smoked King Salmon (when available) with Lemon Pepper Rub and Chardonnay Butter. +$5pp

Argentine Seasoned Churrasco Style Sonoma Lamb Leg with Green, Red and Fresh Olive ChimiChurries.

(This can also be Chicken Thighs, grilled)

Santa Maria Tri-Tip, the Quintessential California BBQ Steak, Cooked over Wood, with a Dry Rub and “Norte” Sauce.

Roasted Pork Shoulder “Al Pastor” a SoCal Favorite, deeply marinated Natural Pork Slow Roasted over Mesquite with Hot Chile Vinegar.

Semi-Boneless Whole Local Fish, usually Rockcod or Small Ling, stuffed with Aromatics, Cornbread Crumbs and Butter, then Wrapped in Banana Leaves, Finished with Fresh Limes….+$10pp.

ALSO ON THE TABLE

Baskets of Freshly Made Country Style Biscuits Served Hot with Whipped Butter and Blossom Honey +$2.50pp

Or

SF French Bread and Sweet Butter.

PRICING:

Over 50 guests $80 for food.

Under 50 guests - Contact us for price.

Kitchen helpers @$300 per for the day will be needed for this menu.

Special pricing for family style. Call Me

This menu probably Requires Servers, unless you want to DIY.

I have good resources for service and bar staff.

INCLUDED:

Chef

Fancy Buffet, Serving and all Cooking Equipment.

As of this time we are not serving this menu unless a full kitchen is available on site free of charge.