Soups, Salads & Sides
Salads
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Baby Kale Caesar - citrus pickled red onion, shaved parmesan, and toasted almonds*
Heirloom Carrot Salad - grilled wild shrimp, citrus pickled onions, avocado and lemon thyme citronette
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Organic Beets & Blue Mixed Green - heirloom beets, Pt. Reyes blue cheese, spiced candied walnuts, raspberry balsamic vinaigrette
Farm Green Slaw - assorted seasonal greens, local cabbage, pickled vegetables meyer lemon citronette
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Seared Ahi tuna Niçoise - avocado, farm fresh egg, potato, truffle soy vinaigrette
Goat Cheese Croquette & Mixed Green - Belgian endive, toasted almonds, balsamic fig chutney vinaigrette, chopped almonds *
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German Potato Salad - whole grain mustard, apples, citrus pickled red onion (V)
Frisee Salad - bacon vinaigrette and poached egg (for parties under 20)
Vegan Organic Mixed Greens - micro arugula, slivered almonds, crumbled herbed cashew cheese, Green Goddess dressing (V)
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Soups
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Cauliflower Bisque - seared wild sea scallop, vanilla bean brown butter, heirloom cauliflower + chives
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Spring Pea - peak of the season local peas, smoked paprika lemon shrimp, Meyer lemon crème fraîche (seasonal)
Truffled Cauliflower Vichyssoise (cauliflower, potato, leek) topped with purple garlic blossoms
Roasted Tomato Bisque - grilled cheese croutons, pesto drizzle, fresh herbs
Rosemary White Bean Chicken Confit
Slow Smoked Brisket Chili
Moroccan Roasted Butternut Squash - pomegranate reduction drizzle
Heirloom Tomato Gazpacho (chilled, seasonal) (V)
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Starches & Grains
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Horseradish Sweet Potato Gratin
Herbed Earl Grey Potato Puree*
Rosemary Mashed Potatoes
Roasted Garlic and Black Truffle Potato Puree
Boulangerie Potatoes- roasted potatoes with caramelized onions and bacon
Creamy Mascarpone and Rosemary Polenta *
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Wasabi Macaroni Salad - Hawaiian-style noodle salad
Truffled Wild Mushroom Mac-n-Cheese *
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Wild Mushroom Risotto *
Cherry Tomato Rice Pilaf *
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Saffron Cherry Tomato Risotto
Quinoa Tabbouleh - tomatoes, red onions, parsley, meyer lemon (V)
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Vegetables: (most can be made vegan)
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Grilled Vegetable Antipasto - array of seasonal vegetables topped with parmesan and balsamic reduction *
Grilled Eggplant, Pepper, and Zucchini Terrine - balsamic reduction and arugula pesto (seasonal)
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Blanched Haricot Vert - chopped almonds
Grilled Asparagus
Tunisian Carrots
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Orange Juice Glazed Rainbow Carrots
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Parmesan Crusted Roasted Heirloom Cauliflower
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Tagine Vegetables - moroccan inspired seasonal vegetables
(V) - Vegan Options * - EEC Favorites
