Below are dishes we have offered for private parties and dining events in the past. We create customized menus exclusively for each affair, and remember that most events can be coupled with a cooking class for a truly memorable day or evening.

Appetizer

Seared Prosciutto Napoleon w/ Slow Roasted Tomatoes, Croutes, and Fresh Basil

Puff Pastry Miniature Turnovers Filled w/ Harley Farms Chevre, Basil-Pine Nut Pesto and Balsamic Reduction

Vietnamese Style Spring Rolls w/ Fresh Mango, Prawns, Shiso and Mint

Seared Ahi Tuna w/ Cilantro-Sesame and Ginger Crust

Fresh Basil Pesto-Rotisserie Chicken Roulades Wrapped in Puff Pastry and Served Warm

Seared Sea Scallop On Crispy Wonton w/ Black-Bean Puree, Wilted Uruguayand Fresh Orange-Ginger Glaze

Local Red Pepper, Chevre, Basil, Whole Almond,Crispy Pillow Served w/ Baby Arugula Salad

White Ocean Prawn California Rollw/ Pickled Ginger Shoyu, Avocado, and Sticky Rice

Miniature Chive Pancake w/ Seared Beef Loin, Zinfandel Syrup, and Crème Fraiche

Soup

Fresh Local Asparagus –Meyer Lemon Puree w/ Italian Parsley, Pesto w/ Puff Fleurons

Gazpacho Soup w/ Fresh Marinated Avocado Lime and Cucumber Salsa.

Entrée

Local Half Moon Bay Wild SalmonW/ Whole Grain Mustard Crust w/ Roasted Garlic Puree, Prosciutto Asparagus Bundlesand Natural Reduction Sauce

Shellfish and Local Seafood Curryw/ Green Massaman Curry, Prawns, Mussels, Clams, Locally Caught Fishand Coconut Milk-Basil Broth Served w/ Mango Chutney, Toasted Almonds,Currants, Chopped Cilantro, Basmati Rice

Braised Moroccan Lamb Shankw/ Apricot, Mint, Chilies, Currant and Riesling

Pan Seared Local Halibutw/ Scallion-Sesame and Fermented Black-Bean Crust, Steamed Sticky Rice and Fresh Mango Salsa

Dry Rubbed and Blacked Wild Local Haibutw/ Fresh Tarragon Coulis w/ Toasted Macadamia Nut Couscousand Grilled Meyer Lemon Asparagus

Local Half Moon Bay Wild Salmon Rouladew/ Roasted Eggplant, Cilantro Pesto, and Shitake MushroomWrapped in Puff Pastry w/ Roasted Garlic Chili Aioli

Wild King Salmon Filetw/ Chive, Pine Nut, and Scallion CrustToasted Pine Nut Couscous, Sautéed Chard w/ Fresh Lemon and Currants

Filet Mignon Tartletts w/ Duck Liver Pate, Red Onion Jam and Chevril

Salads

Organic Heirloom Tomato Salad w/ Fresh Basil Crostini, Balsamic Reduction, and Boconccini Mozzarella

Fresh Local Baby Spring Salad w/Sprouts, Avocado and Cherry TomatoesTossed in Fresh Herb Vinaigrette

Sweets

Wild Berry Cobbler w/ Fresh Vanilla Bean Whipped Cream

Four Layer Belgian Chocolate Cake w/ Espresso Butter Cream and Giandula Ganache

Wild Local Berry Lavender Fruit Crisp w/ Fresh Vanilla Bean Whipped Cream

Strawberry Shortcake