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View This Season's Holiday Menu

Holiday Menu

Roasted Turkey Stuffed with Rosemary Bread Pudding

Starters

• Seafood Gumbo
• Chicken & Sausage Gumbo
• Winter Greens Salad with Apple Cider Vinnaigrette
• Pumpkin Soup with Cardomon and Crème Fraiche

Proteins

• Fried Turkey
• Roasted Turkey with Rosemary Stuffing
• Turduckhen
• Leg of Lamb
• Stand-Up Rib Roast
• Bone-In Colorado Venison Chops
• Glazed Ham
• Broiled Filet of Salmon

Sides

• Truffle Smashed Potatoes
• Weiser Farms Roasted Potatoes
• Homemade Green Bean Cassarole
• Oyster Stuffing
• Corn Bread Stuffing
• Mac-n-Cheese
• Cauliflower Graitin
• Braised Greens
• Salted Kale
• Dirty Rice
• Roasted Acorn Squash
• Southern Yams

Desserts

• Apple Pie
• Pumpkin Pie
• New Orleans Bread Pudding
• Banana Cheesecake with Chocolate Sauce
• Flourless Chocolate Tart
• Chocolate Molten Cake with Candy Cane Crème Anglaise
• Profitroles with Spiced Ice Cream and Warm Avacado Honey

*all dishes may change according to season

Hors de Oeuvres

Cucumber Cups with Mango, Jicama, Chili, and Lime

Tray Passed

• Spicy Butter Poached Shrimp with Roasted Garlic Guacamole on Crispy Plantains
• Truffled Grilled Cheese
• Seared Ahi with Reduced Mirin and Blood Orange
• Bleu Sliders with Crispy Shallot, Pepper Mix, and Apricot Mustard
• Homemade Pigs in a Blanket with Smoked Tomato Ketchup
• Beggars Purse with Cherry Shallot Jam and Camembert
• Grass Fed Bison Nachos with Black Garbanzo Beans and Crème Fraiche
• Bacon Wrapped Shrimp and Grits with Red Eye Gravy
• Salmon Tar Tar with Lemon Avocado Oil and Crème Fraiche
• Roasted Tomato Crostini with Bagna Cuda
• Beef Wellington with Mushrooms Duxelle and Spicy Mustard
• Smoke Trout on Grilled Flatbread with Crème Friache and Tomato Confit
• Spiral Pork Tenderloin with Roasted Apples and Piru Canyon Cactus Honey
• Filet Tar-Tar with Carrot Salad
• Seafood Sausage with Radish Sprouts, and White Balsamic Mustard
• Grilled Melon with Wild Boar Prosciutto, Basil, and Pistachio Oil
• Shrimp and Corn Pipette
• Salmon Rillette on Bagel Crisp
• Sundried Tomatoes with Cod Brandade and Baked Cipollini
• Cucumber Cups with Mango, Jicama, Chili, and Lime

Stationary

• Chef's Choice Cheese Display with Market Fruit
• Salmon Rillette with Seeded Crostini
• Spicy Tuna Cucumber Cups with Pickled Ginger
• Turkey Meatballs with Green Onion, Shallot, Housin, Garlic, and Lemon Grass
• Farmers Market Veggie Crudite with Bagna Cauda and Spinach Dip
• Thai BBQ Chicken Skewers with Red Pepper Oregano Yogurt
• Salsa Trio with Organic Tortilla Chips
• Mezze Platter Including: Hummus, Baba Ganouj, Roasted Peppers, Olives, Hearts of Palm, and Fresh Pita
• Mixed Sliders Including: Ground Sirloin with Bleu Cheese, Caramelized Onion, and Marjoram Aioli Spicy Scallop and Shrimp Sausage with House Mustard and Radish Sprouts
• Curry Chicken Salad

*all dishes may change according to season

Spring Buffet

Roasted Spaghetti Squash Checca with Basil and Garlic Flower

Tray Passed Hors De Oeuvres

• Sliced Beef with Boursin and Roasted Peppers on Seeded Crostini
• Hibiscus and Marjoram marinated Lamb Skewers with Lemon Mint Yogurt
• Smoked Gouda with Sun Dried Tomato Basil Aioli on Brioche

Dinner Buffet

• Roasted Garlic Chicken
• Orzo with Carrots and Fresh Herb Vinaigrette
• Green Bean Amandine
• Mixed Green Salad with Heirloom Tomatoes, Green Onion, Sour Dough Croutons and a Lemon Avocado Vinaigrette

Dessert

• Apple Bread Pudding with Makers Mark Whiskey Sauce

*all dishes may change according to season

Summer BBQ

Spiral Wrapped Pork Loin Stuffed with Andoille Sausage Jambalaya

Tray Passed Hors De Oeuvres

• Carrot Orange Shooters
• Multi Color Heirloom Bruschetta on Seeded Crostini
• Spiral Pork Tenderloin with Roasted Red Peppers and Sage Honey

Stationary Hors De Oeuvres

• Truffled Potato Chips
• Vegetable Crudite with Spinach Dip and Buttermilk Ranch

Off the Grill

• Porter Marinated Tri-Tip stuffed with Garlic and Mustard Pan Sauce
• Blueberry Chipotle Chicken
• Farmers Market Vegetable Crudite
• Corn on the Cob

On the Side

• Market Salad Bar
• Baked Beans Hermosa

Dessert

• Coconut, Blackberry, and Peach Sorbet

*all dishes may change according to season

Fall Buffet

Multi-color Carrots for Glazing in Le Cruset

Tray Passed Hors De Oeuvres

• Spiral Pork Tenderloin with Thyme Roasted Apples and Piru Canyon Cactus Honey
• Tomato Confit with Herbed Chevre and Caramelized Onions on Whole Grain Crostini
• Salmon Sliders with Applewood Smoked Bacon and Chive Mustard
• Stationary Hors D'Oeuvres
• Boursin with Truffle Oil and Pink Peppercorn
• Spicy Pickled Okra
• Ruby Red Trout Rillette
• Black Garbonzo with Pickled Carrot
• Assorted Breads

Dinner Buffet

• Shrimp and Scallop Pappardelle with Asparagus and Chive
• Sliced Beef Tenderloin with Red Wine Au Jus
• Fennel, Snow Pea, and Carrot Quinoa
• Roasted Fingerling Potatoes
• Organic Mixed Green Salad with Herb Vinaigrette

Dessert

• Port Poached Asian Pear with Vanilla Ice Cream and Sabayon Whipped Cream

*all dishes may change according to season

Wedding - Plated

Grilled Polenta with Summer Vegetable Ragout

Stationary Hors De Oeuvres

• Chef's Choice Cheese Display with Market Fruit
• Farmers Market Vegetable Crudite with Bagna Cauda and Spinach Dip

Tray Passed Hors De Oeuvres

• Beggars Purse with Cherry Shallot Jam
• Scallop and Shrimp Sausage with House Mustard and Radish Sprouts
• Gougere's with House Cured Bacon, Arugula, and Pickled Purple Onion
• Spiral Pork Tenderloin Glazed with Piru Canyon Avocado Honey and Rolled in Pecans

Salad

• Mache with Roasted Cherries, Toasted Walnuts, Shaved Manchego, and Champagne Vinaigrette

Entree

• Roasted Beef Tenderloin with Fresh Herbs and Pan Juices served with Glazed Carrots, and Truffle Smashed Potatoes
• Roasted Airline Chicken Breast with Sage and Brown Butter served with Butternut Risotto and Spinach
• Potato Wrapped Sockeye Salmon with Fennel Onion Confit' and Lemon Herb Quinoa

*all dishes may change according to season

Wedding - Buffet

Golden Beet Ravioli with Raw Veggie Salad

Stationary Hors De Oeuvres

• Chef's Cheese Selection with Market Fruit
• Farmers Market Vegetable Crudite with Spinach Dip

Tray Passed Hors De Oeuvres

• Truffled Grilled Cheese
• Beef Wellington with Mushroom Duxelle and Spicy Mustard
• Roasted Tomato and Onion Crostini with Bagna Cauda
• Cucumber Cups with Mango, Jicama, and Lime

Buffet

• Salad: Arugula with Feta, Julianne Onions and Pear Vinaigrette
• Main Dish: Grilled Organic Sirloin with Fresh Herbs and Caramelized Shallot
• Main Dish: Herbed Chicken Breast with Lemon Avocado Oil
• Main Dish: Spinach Stuffed Sole with Mandarin Oil and Black Sesame
• Sides: Wild Mushroom Quinoa
• Sides: Garlic Smashed Potatoes
• Sides: Grilled Market Veggies

*all dishes may change according to season

Wedding - Family Style

Family Style Dinner

Stationary Hors De Oeuvres

• Chef’s Cheese Selection with Market Fruit
• Farmers Market Vegetable Crudite with Spinach Dip

Tray Passed Hors De Oeuvres

• Bleu Sliders with Crispy Shallot, Pepper Mix, and Apricot Mustard
• Seared Ahi with Reduced Mirin and Blood Orange
• Red Dragon and Heirloom Tomato on Brioche

Family Style Wedding Dinner

• Salad: Greens with Tomato, Cucumber, Croutons and White Balsamic Vinaigrette
• Main Dish: Porter Marinated Tri-Tip with Green Peppercorn Sauce
• Main Dish: Truffle Cauliflower Emulsion on Handmade Fettuccini
• Sides: Potatoes Au Gratin
• Sides: Mac-n-Cheese with Cave Aged Gruyere
• Sides: Glazed Market Veggies

*all dishes may change according to season

Corporate Luncheons

Grilled Grassfed Organic Sirloin Wrap with Mixed Greens, Tomato, Onion Roasted Red Pepper Aioli and Herb Mustard

Corporate Luncheon Sandwich Samples

• Grilled Free Range Chicken Breast on Ciabatta with Sun-dried Tomato, Onion, Basil Pesto Mayo, and Spinach
• Grilled Portabella Mushroom on a French Roll with Grilled Red Pepper Aioli, Creole Mustard, and Herb Mix
• Grilled Organic Flat Iron on Ciabatta with Caramelized Onion, Tomato, Fresh Herb Mustard, and Mixed Greens

Or

Corporate Luncheon Sample Wraps

• Grilled Chicken Wrap with White Balsamic Mustard, Onion, Tomato, and Herb Mix
• Grilled Portabella Wrap with Onion, Tomato, Fresh Herb Mustard, Grilled Pepper Aioli and Mixed Greens
• Grilled Flat Iron Wrap with Tomato, Onion, Chipotle Mayo, Roasted Pepper Aioli, and Pepper Mix

Hot Lunch Buffet

• Farmers Market Salad Bar, Vegetarian Lasagna, Beef Bolognese, Blanched Green Beans, Grilled Balsamic Eggplant, Fresh Fruit
• Farmers market Salad Bar, Curry Chicken with Green Peppers and Onion, Veggie Stir Fry, Basmati Rice, Fresh Fruit
• Farmers Market Salad Bar, Organic Pizzas: Veggie, Pepperoni, Chicken and Pesto, Fresh Fruit
• Farmers Market Salad Bar, Kahlua Pork, Grilled Chicken with Mango Salsa, Coconut Rice, Green Beans, Fresh Fruit
• Farmers Market Salad Bar, Chicken and Sausage Jambalaya, Blackened Catfish, Brown Rice, Sautéed Zucchini, Fresh Fruit
• Farmers Market Salad Bar, Chicken and Broccoli, Pad Thai, Sesame Green Beans, Jasmine Rice, Fresh Fruit

*Sandwiches/salads are served with fresh market salad. Fresh fruit, cookies or brownies can be added.

Breakfast Menu

Egg, Bacon and Potato Frittata

Breakfast Menu Omelet Bar
Made to Order Including:

• Homemade Organic Sausage
• House Cured Bacon
• Ham
• Sauteed Onion
• Sauteed Bell Peppers
• Mushrooms
• Green Onion
• Cheddar Cheese
• Hummus

*All served with Home Fries and includes a Fresh Fruit Platter and Mixed Pastries

Brunch Buffet Sample Items

Choose 5 items:

• Spinach and Mushroom Quiche
• Scrambled Eggs with Roasted Red Peppers and Goat Cheese
• California Scramble with Avocado, Tomato, and Sour Cream
• Breakfast Burritos with Sausage, Egg, Cheese, and Salsa
• Homemade Organic Sausage
• House Cured Maple Bacon
• Granola with Bananas and Milk
• Southern Buttermilk Biscuits with Orange Honey and Sweet Butter
• Mixed Pastries
• Home Fries with Chive
• Fresh Fruit Platter
• Eco Energy Bars

Tapas Dinner

Pickled Oyster with Spaghetti Squash and Salmon Roe

Tapas Dinner Sample Menu

• Pickled Oyster with Spaghetti Squash and Salmon Roe
• Marinated Crab Claw Salad
• Champagne and Blood Orange Granita
• Blue Cheese Soufflee with Wild Arugula and Strawberry Balsamic
• Filet Tar-Tar with Carrot Salad
• Butter Poached Lobster and Porcini Mushroom in Fresh Free-Form Ravioli
• Syrah Braised Rabbit with Rosemary Apple Bread Pudding
• Profiteroles with Homemade Apricot Ice Cream topped with warm Piru Canyon Avocado Honey
• California Cheeses with Mixed Crostini and Farmers Market Selections

*all dishes may change according to season

Desserts

Flourless Chocolate Cake with Golden Raspberry Coulis

Tray Passed Desserts

• White Chocolate Shooters with Pink Peppercorn and Black Sesame
• Shortbread with Gaviota Strawberries and Whipped Cream
• Mini Molten Cakes with Peanut Butter Cream
• Chocolate Crostini with Mixed Berry Salad
• Pumpkin and Spiced Chocolate Tart
• Grilled Fruit Kabobs
• Poached Pear Tart
• Peach Cobbler with Honey Ice Cream
• Key Lime Tart with Meringue
• Chocolate Covered Bananas
• Cheese Cake with Harry's Berries
• New Orleans Bread Pudding with Makers Mark Whiskey Sauce

Plated or Stationary Desserts

• Vanilla Bean Panna Cotta with Orange
• Roasted Stone Fruit with Piru Canyon Cactus Honey
• Chocolate S-mores
• Port Poached Asian Pears with Saba Sabayon
• Lavender Crème Brule
• Profiteroles with Cinnamon Ice Cream and Warm Avocado Honey

*all dishes may change according to season

Drop Off Events

Cheese Display with Farmer's Market Fruit and Preserves

Breakfast Buffet

• Spinach and Mushroom Quiche
• Scrambled Eggs with Roasted Red Peppers and Goat Cheese
• California Scramble with Avocado, Tomato, and Sour Cream
• Breakfast Burritos with Sausage, Egg, Cheese, and Salsa
• Homemade Organic Sausage
• House Cured Maple Bacon
• Granola with Bananas and Milk
• Southern Buttermilk Biscuits with Orange Honey and Sweet Butter
• Mixed Pastries
• Home Fries with Chive
• Fresh Fruit Platter
• Eco Energy Bars

Stationary Hors De Oeuvres

• Chef's Choice Cheese Display with Market Fruit
• Salmon Rillette with Seeded Crostini
• Spicy Tuna Cucumber Cups with Pickled Ginger
• Turkey Meatballs with Green Onion, Shallot, Housin, Garlic, and Lemon Grass
• Farmers Market Veggie Crudite with Bagna Cauda and Spinach Dip
• Thai BBQ Chicken Skewers with Red Pepper Oregano Yogurt
• Salsa Trio with Organic Tortilla Chips
• Mezze Platter Including: Hummus, Baba Ganouj, Roasted Peppers, Olives, Hearts of Palm, and Fresh Pita

Mixed Sliders Including:
• Ground Sirloin with Bleu Cheese, Caramelized Onion, and Marjoram Aioli
• Spicy Scallop and Shrimp Sausage with House Mustard and Radish Sprouts
• Curry Chicken Salad

Sandwiches, Wraps and Salads

Sandwiches:
• Grilled Free Range Chicken Breast on Ciabatta with Sun-dried Tomato, Onion, Basil Pesto Mayo, and Spinach
• Grilled Portabella Mushroom on a French Roll with Grilled Red Pepper Aioli, Creole Mustard, and Herb Mix
• Grilled Organic Flat Iron on Ciabatta with Caramelized Onion, Tomato, Fresh Herb Mustard, and Mixed Greens

or

Wraps:
• Grilled Chicken Wrap with White Balsamic Mustard, Onion, Tomato, and Herb Mix
• Grilled Portabella Wrap with Onion, Tomato, Fresh Herb Mustard, Grilled Pepper Aioli and Mixed Greens
• Grilled Flat Iron Wrap with Tomato, Onion, Chipotle Mayo, Roasted Pepper Aioli, and Pepper Mix

All sandwiches/wraps are served with market fruit and organic brownies

Hot Lunch Buffet

• Farmers Market Salad Bar, Vegetarian Lasagna, Beef Bolognese, Blanched Green Beans, Grilled Balsamic Eggplant, Fresh Fruit
• Farmers market Salad Bar, Curry Chicken with Green Peppers and Onion, Veggie Stir Fry, Basmati Rice, Fresh Fruit
• Farmers Market Salad Bar, Organic Pizzas: Veggie, Pepperoni, Chicken and Pesto, Fresh Fruit
• Farmers Market Salad Bar, Kahlua Pork, Grilled Chicken with Mango Salsa, Coconut Rice, Green Beans, Fresh Fruit
• Farmers Market Salad Bar, Chicken and Sausage Jambalaya, Blackened Catfish, Brown Rice, Sautéed Zucchini, Fresh Fruit
• Farmers Market Salad Bar, Chicken and Broccoli, Pad Thai, Sesame Green Beans, Jasmine Rice, Fresh Fruit

*all dishes may change according to season