Wine Country Menus
The Wine Country Private Chef Tasting Menu
A refined, high-end plated dinner for intimate celebrations, formal rooms, executive dinners, and wine pairings. This is the lead-off menu: elegant, approachable, and built to convert for gluten-free, dairy-free, pescatarian, vegetarian, and other guest preferences.
Passed Appetizers
Tomales Bay oysters, Champagne mignonette, lemon.
Kurobuta pork belly, Japanese robata glaze.
Purple taro blini, bluefin tuna crudo, tobiko, seasoned crema.
(Or any others you prefer from other menus)
Amuses
Seared diver scallop or Gulf prawn, black lentil caviar, saffron beurre blanc.
Fava Beans and Asparagus Tips with whipped Chèvre and Lemon Oil.
Single Lamb Rack Chop, Fresh Mint Glaze, Mango Salsa, toasted coconut.
First Courses
Creamy Tuscan Roast Garlic Soup with Fried Sage and Mascarpone.
Multicolored Beet Salad with Blanched Baby Fennel and First Press Olive Oil.
Organic parsnip purée, crispy garlic, crème fraîche, herb oil.
Farmstead blue cheese puff, local arugula, carrots, radishes, Dijon vinaigrette.
Optional Fish Courses
Redwood Coast Ling (mahi, Salmon etc), Brentwood corn purée, fried green tomato soubise.
Miso black cod, fried ginger, scallion, seasonal vegetable garnish.
Many others available seasonally.
Mains
Certified Angus entrecôte or prime filet, pommes rissolées, Honey Bacon Brussels Cabernet demi-glace.
Carved bavette or flat iron steak, bone-marrow Napa Cabernet reduction, whipped Russets and French Beans.
Lamb and Duck Options as well.
Vegetarian option: cauliflower steak or fried Japanese cabbage and potato dumpling.
Desserts
Chocolate decadence, fresh berries, crème Anglaise.
Lemon curd, fresh figs or berries, crème Chantilly.
Zinfandel Poached Corel Pear, Reduced Jus and Anglaise.
From $125 per person.
Three, four, or five-course plated dinners.
Five-course service is typically around $165 per person.
Best for formal private dinners, wine pairings, anniversaries, executive dinners, and chef’s tasting service.
The Wine Country Social Menu
A flexible menu for house parties, rehearsal dinners, small weddings, birthdays, and relaxed celebrations that still need polish.
It can run as passed appetizers with platters, family-style service, buffet-assisted service, or a more composed plated event.
Passed Appetizers
Choose four to six.
Bison burger sliders, white cheddar, Bermuda onion relish.
Pork belly robata bites, scallion.
Burrata bites, oven-dried tomatoes, lemon aioli, basil.
Sake salmon deviled eggs, tobiko, scallion.
Napa nachos, carne asada, tomatillo, radish.
Fried cauliflower fritters, queso añejo, seasoned crema.
Petit spot prawn croustade, black truffle aioli.
Bruschettini trio:
French olive,
Sun-dried tomato, Castroville artichoke.
All topped with Reggiano Parmesan.
Portobello mushroom fries, Meyer lemon sauce and Balsamic Catsup.
Placed Appetizer
Choose one.
Raw bar:
Tomales oysters, cooked Louisiana shrimp, cocktail chile sauce.
*Japanese-style sashimi add-on, priced by market.
Marinated Sonoma vegetable platter, hummus, roasted-garlic chèvre, fresh baguettes.
Local charcuterie, salumi and local cheeses, homemade pickles, spicy mustard, fresh Baguettes.
Salads
Choose one or two.
Citrus, arugula, farmer cheese, chervil verjus.
Jicama, butter lettuce, orange, añejo, pepita dressing.
Romaine Hearts, baby arugula, euro cucumber, French butter radish, Napa Cabernet Dijon Vinaigrette.
Yolo Field greens, ripe strawberries, caramelized pecans, Marin farmstead blue, kozlowski cider vinaigrette…in season.
Heirloom tomato, fresh mozzarella, basil, balsamic and extra virgin olive oil…in season.
Sides
Choose three or four.
Yellow Bay potatoes and baby carrots, Estero Gold cheese, La sherry Vinaigrette.
Mashed Little Farm potatoes, clover buttermilk, parsley.
Saffron orzo, aromatic vegetables, herbs, and wild chanterelles.
Crispy Truffle potato wedges, garlic, Parmesan.
Pea pods, Padron peppers, and edamame, sambal honey dressing.
Brussels sprouts, Mendocino honey, garlic.
California ratatouille, eggplant, zucchini, Korean chile-tomato confit.
Bright Spring Asparagus or pole beans, shallot vinaigrette, olives, garlic aioli.
Main Courses
Choose two.
Santa Maria tri-tip, dry rub, Norte sauce.
Argentine lamb leg or chicken thighs, red and green chimichurries.
Sage and porcini crusted pork loin or chicken breast, Mendocino pear chutney.
Smoked and Roasted pork shoulder al pastor, hot chile vinegar.
Sonoma lamb and beef meatballs, red wine espagnole.
Miso glazed black cod, fried ginger.
Broiled Ling, Brentwood corn purée, sundried tomato butter.
Southern-style prawns, Vidalia onions, frisée Garni.
Hot-smoked king salmon, lemon pepper, Chardonnay butter…in season.
Custom quote, $60-$90 pp.
Passed appetizers, salads, sides, mains, and dessert for polished parties, small weddings, rehearsal dinners, and flexible service.
Best for house parties, small weddings, rehearsal dinners, birthdays, and events that need polish without becoming overly formal.
The Wine Country Italian Buffet & Catering Menu
A generous buffet or family-style menu for reunions, larger weddings, casual corporate events, and parties where the goal is abundant food, smooth service, and a practical price point.
Appetizer Tables
Choose one or two.
Bruschetta table with tomato, olive tapenade, legume purées, shaved cheeses, breads, oils.
Salumi and formaggi with cheeses, cured meats, condiments, breadsticks, pickles.
Smoked Fontina and wild mushroom arancini with marinara or lemon aioli.
Marinated artichokes mushrooms, olives and peppers, fresh baguettes.
Salads
Choose two.
Mixed Italian beans and romaine salad, focaccia crouton, Parmesan, Chianti dressing.
Roma tomato and cucumber, balsamic, basil, fresh mozzarella.
Classic Caesar, soft croutons, creamy Dressing, Parmesan.
Pastas, Risottos, and Polentas
Choose two.
Penne marinara, mozzarella, Parmesan.
Orecchiette pesto, fresh mozzarella, Parmesan.
Fusilli primavera, vegetables, tomatoes, olives, olive oil.
Mostaccioli with mushrooms, butter, chile Calabrese.
Risotto Milanese, saffron, butter, Parmesan.
Risotto Romana, three cheese, roasted garlic, fresh oregano.
Polenta Toscana, herbs, butter, Parmesan.
Polenta Venezia, artichokes, mozzarella.
Main Courses
Choose two.
Gulf shrimp scampi, Italian lemon butter, roast peppers.
Chianti-braised beef meatballs, herb bouquet, glazed carrots.
Chicken breast Parmigiana, three-cheese blend, marinara.
Grilled rosemary chicken thighs, white wine butter, garlic.
Chicken cacciatore, onions, peppers, olives and marinara.
Beef and Pork Bolognese, served on the side or over starch.
Ravioli or tortellini with marinara, pesto, or Alfredo.
Included
Garlic bread with buffet choices.
Optional Dessert
Chocolate decadence.
Lemon curd cups.
Italian cookies and berries.
Tiramisu-style cups.
Base catering starts at $50 per person before service, rentals, upgrades, and small-party adjustments.
Dietary Accommodations
Dietary preferences can be handled without rebuilding the whole menu.
Gluten-free: oysters, seafood, risotto, polenta, potatoes, salads, grilled proteins, and flourless chocolate dessert.
Dairy-free: herb oils, vinaigrettes, tomato confit, mushroom jus, wine reduction, and olive-oil sauces replace cream-heavy finishes.
Vegetarian: cauliflower steak, mushroom dumplings, risotto, polenta, ratatouille, arancini, bruschetta, and seasonal vegetables.
Pescatarian: oysters, shrimp, prawns, black cod, lingcod, salmon, risotto, polenta, potatoes, salads, and vegetable sides.