Catering Menus

Sonoma Valley Menu

Appetizers

A selection of the Chef’s Daily Preparations served family style on platters
(Can include Fried Calamari, and Wild mushroom crostini)

Salad Course
(Choice of)
Hand torn romaine hearts, shaved Parmesan cheese, homemade croutons, tossed in a roasted garlic Caesar dressing

Field greens, blood orange, feta cheese, fennel, toasted almonds, in a balsamic vinaigrette

Main Course
(Choice of)
Fresh salmon grilled with herbs and served over vegetable medley with chive aioli sauce

Risotto sautéed with harvest vegetables in a parmesan cheese sauce

Free range chicken breast sautéed in rosemary and sage cabernet sauce served with harvest vegetables

Certified Angus Hanger steak grilled with rosemary served over harvest vegetables with Green peppercorn sauce

Dessert
A selection of the house specialties served family style on platters

$50 Per person Food Only

Upgrade the menu by adding chilled seafood platters cracked Dungeness crab, Maine lobster, Ceviche,
shrimp cocktail, Oysters, mussels, and clams on half shell
An additional $15 per person

Carneros Family style Menu

Passed Canapes
Cucumber circles stuffed with Rock shrimp mascarpone mousse
Mini Dungeness crab cakes with chive aioli
Crostini with roasted vegetable and goat cheese tapenade

Table Service
Homemade caramelized onion foccacia bread & our world famous olive pesto

First Course
(Family Style served on platters)
Please pick one

Pancetta wrapped tiger prawn served over endive, radicchio, and arugula salad with Dijon dressing

Seared sea scallops served over heirloom tomato, cucumber and basil salad with a balsamic glaze

Entree Course
(Family style platters)

A mixed grille of Sonoma leg of lamb, Hanger steak, Tuscan brick chicken
Served with roasted rosemary potatoes, and grilled local organic vegetables

Dessert
(Family style platters)
Assorted biscotti, mini crème brullee, and mini chocolate tortes

$60 per person Food Only

Mayacamas Family Menu

Antipasto Platters
Parma prosciutto with cannelllini beans, Eggplant rolls, Crab Cakes, Fritto Misto, Seafood salad

Table service
Homemade caramelized onion foccacia bread & our world famous olive pesto

First Course
(Family Style served on platters)

Beet salad with goat cheese

Pasta Course
(Family Style served on platters)

Sonoma foie gras ravioli with sage truffle sauce
Penne pasta with wild mushroom risotto

Entree Course
(Family style platters)
A mixed grille
Sliced Rosemary encrusted Hanger steak
Wild boar baby back ribs
Lamb Chops
Served with grilled local organic vegetables

Cheese Platters

Dessert
(Family style platters)
Dessert platters

Passed Canapes
(Pick three)

Shitake Mushroom stuffed with Dungeness crab
Cucumber circles stuffed with Rock shrimp mascarpone mousse
Ahi tuna tartar served on toast points with Ostera Caviar
Hog island Oyster’s Rockefeller
Mini crepes stuffed with housemade duck proscuitto
Brandy soaked braised rabbit mousse crostini
Polenta crisps with escargot, cambozola cheese, and pesto
Roasted Baby artichokes stuffed with aromatic herbs and Vella jack

Table service
Homemade caramelized onion foccacia bread & our world famous olive pesto
First Course
(Pick one)

Pancetta wrapped tiger prawn and Sea scallops served over tangy roasted vegetable caponata
Ahi tuna and swordfish carpaccio with Castroville asparagus, baby artichokes, purple potato salad
Maine lobster salad with avocado, grapefruit, and toyboxx tomatoes in a citron dressing

Second Course
(Pick One)

Ravioli of Sonoma Foie Gras served in a parmesan tuille with a sage truffle sauce
Maine lobster “Lasagna” served with a aromatic herb sauce
Canaroli Risotto with Dungeness Crab in a Meyer lemon saffron sauce

Entree Course
(Pick two)

Herb And Goat cheese encrusted Wild Boar rack served over potato roasted squash risotto with a Pomegranate reduction

Filet mignon medallions layered with Gorgonzola cheese served over
Vella Jack potato gratin with a Zinfandel reduction sauce

Vension Roulades stuffed with wild mushrooms served with asparagus risotto torte and Dijon mustard Cognac sauce

Braided lamb and veal loin served over Duchesse potatoes with a Mint gremoulade and cabernet syrup

Cheese Course
Artisan cheese and organic fruit plate

Dessert

Trio of Mini crème brulee, wild berry crisp and chocolate torte

$100 per person Food Only