plated-dinner-menus

(Vegan)
honey cashew dipping sauce

(Vegetarian)

(Vegan)
Hummus, mini falafel, pickled vegetables

Caramelized onions, chipotle aoili

Boursin cheese and bacon (vegan option available)

(Vegetarian)
Phyllo dough with spinach and feta cheese

Remoulade

Peppercorn drizzle

Papaya salsa

Peanut ginger dipping sauce

(Vegan)
Middle Eastern pastry wrapped potato

Passion fruit shooter stick

(Vegan)

California grown organic spinach salad-roasted red peppers, pumpkin spiced walnuts local goat cheese, red wine vinaigrette

Roasted local baby beets, parsnips, carrots, turnips and purple potatoes herb vinaigrette

Aged cheddar cheese, roasted pumpkin champagne vinaigrette

Roasted sweet corn, sugar snap peas, candied lemon, arugula and mustard greens over a Heirloom tomato carpaccio blood orange vinaigrette

confetti quinoa, corn, black beans, radish, edamames, grape tomatoes, baby arugula edible flowers white balsamic vinaigrette

Arugula, slivered toasted California almonds and pistachios toasted fennel seed vinaigrette, fennel pollen garnish

Organic mixed greens, pepita seeds, persimmons, popcorn shoots apple vinaigrette

California organic fava beans, sweet corn, wild ramps heirloom tomatoes, California organic kohlrabi cilantro vinaigrette

Power blend mix, green apples, toasted almonds on a bed of spinach and arugula, pomegranate, rosewater wafer apple vinaigrette

California organic root vegetables, local farm fresh goat cheese free range chicken breast, rosemary volute

Free range chicken, wild mushroom duxelle truffle cream sauce

Jerk marinated, smoked whole free range Cornish hen, persimmons chutney, Vegetable Chorizo and Apple Stuffed Chicken, pink peppercorn demi-glace

Au jus, crispy onion strings

San Francisco jumbo lump crab, truffle crustacean cream sauce

California dried chili rubbed grass fed ribeye finished with herbed compound butter

Blueberry compote

Grass fed skirt steak

Braised short rib, pumpkin and sage cream sauce

Rhubarb apple chutney

Persimmon chutney

Sous vide then seared, light truffle cream sauce

Local sweet corn, organic lima beans, wild ramps, wild mushrooms, fire roasted bell peppers

Caramelized onions and pumpkin

Parsnip puree

Served in edible white chocolate Flower pot with edible yellow and orange fire stix fresh fruit garnish

Honeycomb chocolate bark

Topped with caramel sauce, maple cinnamon whipped cream

Served with homemade French vanilla gelato