California Cuisine: Seasonal, Local, and Fresh

A fusion of diverse cultures and  farm-to-table ingredients with vibrant colors, bright citrus, and the abundance of the West

 

Placed Appetizers

• California Cheese Board: Featuring local cheeses like Point Reyes Blue, cypress grove, and fresh fruit.

• Artisanal Charcuterie: A selection of cured meats, olives, and pickled vegetables.

• Roasted Vegetable Crudité: With a variety of dips like hummus, tzatziki, and ranch.

• Brie en Croûte: Stuffed with apricot jam and almonds.

• Smoked Salmon Platter: With capers, red onion, and cream cheese on crackers.

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Passed Appetizers

• Grilled Shrimp Skewers: With a garlic-herb butter sauce.

• Caprese Skewers: With cherry tomatoes, fresh mozzarella, and basil.

• Dungeness Crab Toasts: With Meyer lemon aioli and micro-chives on sourdough crisps.

• Fig & Goat Cheese Crostini: Mission figs with Humboldt Fog goat cheese and a balsamic reduction.

• Ahi Tuna Poke Spoons: With avocado mousse, black sesame seeds, and ginger-soy dressing.

• Chicken Apple Sausage Sliders: On brioche buns with honey mustard and arugula.

• California Roll Bites: Deconstructed sushi with cucumber, avocado, and spicy mayo.

• Prosciutto-Wrapped Dates: Stuffed with blue cheese and drizzled with local honey.

• Mini Vegetable Spring Rolls: With a cilantro-lime dipping sauce.

• Wild Mushroom Tartlets: With thyme and Gruyère cheese.

• Crispy Artichoke Hearts: Served with a lemon-herb dipping sauce.

• Zucchini Fritters: With a spicy yogurt dip.​​

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First Course

• Heirloom Tomato Salad: With burrata cheese, fresh basil, and a balsamic glaze.

• Kale & Quinoa Salad: With roasted chickpeas, dried cranberries, and a lemon-tahini dressing.

• California Cobb Salad: With avocado, hard-boiled egg, bacon, and blue cheese.

• Watermelon & Feta Salad: With mint and a lime-chili dressing.

• Roasted Beet Salad: With goat cheese, walnuts, and an orange vinaigrette.

• Creamy Cauliflower Soup: With a touch of truffle oil.

• Roasted Red Pepper Soup: With a dollop of crème fraîche.

• Minestrone Soup: With seasonal vegetables and pasta.

• Butternut Squash Soup: With toasted pumpkin seeds.

• Gazpacho: A chilled tomato soup with cucumber and onion.​

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Main Course

• Grilled Salmon: With a lemon-dill sauce and roasted asparagus.

• Roasted Chicken Breast: With a herb-crusted skin and a side of mashed potatoes.

• Grilled Steak: With a red wine reduction and sautéed spinach.

• Vegetarian Lasagna: With layers of vegetables, ricotta cheese, and marinara sauce.

• Quinoa-Stuffed Bell Peppers: With black beans, corn, and a spicy tomato sauce.

• Seafood Paella: With shrimp, mussels, and clams over saffron rice.

• Pork Tenderloin: With a cherry-balsamic glaze and roasted sweet potatoes.

• Braised Short Ribs: With a red wine braising liquid and creamy polenta.

• Roasted Duck Breast: With a port wine reduction and a side of roasted root vegetables.

• Vegetable Stir-Fry: With a variety of seasonal vegetables and a ginger-soy sauce.

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Dessert

• Fresh Fruit Tart: With a buttery crust and a creamy custard filling.

• Lemon Tart: With a zesty lemon curd and a shortbread crust.

• Chocolate Lava Cake: With a molten chocolate center and a side of vanilla ice cream.

• Apple Crisp: With a crunchy oat topping and a scoop of cinnamon ice cream.

• Berry Crumble: With a variety of seasonal berries and a buttery crumble topping.

• Crème Brûlée: With a creamy custard base and a caramelized sugar crust.

• Cheesecake: With a variety of toppings like strawberry, chocolate, or caramel.

• Tiramisu: With layers of ladyfingers soaked in espresso and mascarpone cheese.

• Fruit Sorbet: With a variety of seasonal flavors like mango, strawberry, or lemon.

• Assorted Cookies: A variety of freshly baked cookies like chocolate chip, oatmeal raisin, and peanut butter.

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