SAMPLE MENU 1 (Fall season) (All of the below can be scaled up or scaled down to your liking)
Passed Appetizers Mini Croque Monsieurs Seared Filet, Sauce Harissa, & Goat Cheese Fig Puree, Blue Cheese, Grilled Walnut Levain, Reduced Port-Balsamic
Amuse-Bouche Salt-Roasted Beet, Pistachio Butter
First Course Green Goddess salad (Mixed greens, cucumbers, avocados, caper vinaigrette)
Second Course Marinated Autumn Squash Salad with buratta cheese and crostinis
Third Course Duck Three Ways: Roasted Breast, Confit Leg, and Crépinette Celery root puree, slow-cooked cavolo nero, and baby turnips

SAMPLE MENU 2 (Summer season)

PASSED APPETIZERS

Early Girl Tomato Gazpacho Shots with cucumber-vodka granita Shrimp and Scallop Ceviche, tarragon and summer melon Mini Arancini, filled with slow-roasted pork and Fontina Val Dosta Monterrey Bay Sardines in Saor, currents, pine nuts Shucked Kumomoto Oysters, coriander-chili mignoinette
Amuse Bouche Poached Quail Egg, brioche toast point, Caviar
1st Course, plated Heirloom Watermelon Salad with fried pork belly, gypsy peppers, lime vinaigrette
Main Course, family style Pork Arista with parsley salsa verde Fresh Corn Polenta Summer Ratatouille

FUN THEMED PARTIES

Mexican Fiestas!

Marin Sun Farm Carnitas Chicken Chili Verde Phipps Ranch Beans with Rice House-made Guacacmole & Salsa with House-fried Chips

FUN THEMED PARTIES

"A Hot Mess"of Pancakes drowned in butter and real maple syrup "This is How We Roll"; mushroom sushi with wasabi vinaigrette "Holla Back with a Burger" mini burgers with carmelized onions, roasted garlic aoili, and Sage Ketchup "Hola Eat a Taco" open faced vegetarian taco

SANDWICH MENU!

HOT SANDWICHES:

3-Day Brined Pork Tenderloin House Sauerkraut (or) Spicy Pickled Cabbage, Whole Grain Mustard, Gruyere
Corned Beef Russian Dressing, Swiss, Rye Bread
Spicy-Smoked Pork Shoulder
Pulled Chicken with House BBQ Spicy Cabbage Slaw, Brioche Bun
Roasted Turkey Breast Harissa Aioli, Roasted Red Peppers, Cucumbers, Gruyere
Braised Short Rib Provolone, Pickled Onions
Boccalone Salami Brie, Red Onion Confit, Sherry Mustard
Spicy Broccoli Rabe Provolone Cheese, Sundried Tomatoes
Roasted Seasonal Mushrooms Goat Cheese, Arugula, Acme Foccacia
COLD SANDWICHES:
Roasted Turkey Breast Sprouts, Banana Peppers, Pickled Onions, Aioli
Roasted Beef Horseradish Cream, Cheddar, Arugula, Peppers
Roasted Chicken Salad Basil aioli, Butter lettuce
Salami Butter, Dijon, Cornichons
House Hot-Smoked Salmon Watercress, Dill aioli, Roasted Peppers
Sliced Leg of lamb Tatziki, Pickled Red Onion, Arugula
House-Poached Tuna Scallions, Pine Nuts, Currants, Arugula
Also available are small and entrée sized salads, house-made chips, soups, and cookies.