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Menu Selection

Specializing in appetizer parties under 75, buffet parties under 40, and sit down dinners under 15; individually designed to feed your tastes and senses. Choose from the lists below or request personal favorites. We are always adding new menu items. Make sure to ask for an update.

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    Appetizers

    NOTES

    V – denotes vegetarian
    V* – denotes vegan

    Many appetizers can be adapted meatless, gluten free, dairy free and for allergies so please ask.

    Farmers Market Roasted And Raw Vegetable Platter

    Roasted, grilled and raw seasonal vegetables, olives, housemade pickles, garlic mushrooms, selection of dips

    Modern Day Charcuterie

    Artisan sausage and dried meats, mustards, rye bread, Sweet Potato Fries, Lime Cumin Fingerlings, Candy Garlic Bites, Roasted Olives

    Antipasto Platter

    Buffalo mozzarella and other Italian favorites: sausages, salamis, standing raw veggies, olives, roasted reds, Vodka-spiked Cherry Tomatoes

    Taste Of California Platter Highlighting Bee Pollinator Crops

    Local cheese and honeycomb, with seasonal fruits, wine-bar seasoned nuts and vegetables dependent on pollinators, plus the story behind the foods

    Artisan Cheese, Fruit And Nut Plates

    • Phyllo Wrapped Baked Brie with Sun-Dried Tomatoes and Pine nuts
    • Crispy Caramel-Topped Brie
    • Cowgirl Mt. Tam with Seasonal Fruit Compote
    • Savory Yogurt Cheesecake with Caramelized Onions and Crackers
    • Warm Cherry Brie en Croute
    • Manchego and Quince Paste Bites
    • Olive Oil-Marinated Goat Cheese with Pink Peppercorns
    • Pear Cracker with Brie and Nicoise

    Fresh Baked Selections

    • Homemade Fennel Focaccini (V*)
    • Mustard Cheddar Crackers (V)
    • Parmesan Pecan Cocktail Cookies (V)
    • Home Ground Tomato Thyme Shortbreads with Olive Gremolata (V)
    • Smoked Salmon Crisps
    • Walnut and Blue Cheese Tart with Cranberries (V)
    • Mini Corn Muffins with Pesto and Tofu Cutlets (V*)
    • Blini Cups with Salmon or Caviar
    • Chicken Guacamole Cornbread Towers
    • Pastrami-Wrapped Breadsticks with 1000 Island Dip
    • Blue Cheese and Walnut Shortbread with Chutney (V)

    Cold Selections

    • Smoked Salmon in Square Cucumber Cups
    • Endive with Blue Cheese, Roasted Pecans and Cranberries (V)
    • Endive stuffed with Green Bean Walnut Pate (V*)
    • Eggplant Feta Rolls with Tomato Relish (V)
    • Pears with Spicy Lime, Chile and Peanut Chutney (V*)
    • Tuna Tartare on Nori Rice Rounds
    • Purple Potatoes with Peppered Salmon and Crème Fresh
    • Spice-Crusted Baby Potatoes with Tamarind Cream (V)
    • Radicchio Leaves filled with Fresh Pineapple Pecan Salad (V*)
    • Celery with Olive and Parsley Salad (V*)
    • Caesar Salads wrapped to go (V)
    • Skewered Olives and Tortellini dusted in Parmesan and Pesto (V)
    • Almond-Crusted Curry Chicken Salad Tea Sandwiches
    • Roasted Fig and Blue Cheese Roulade (V)
    • Tahini Carrot Daikon Canapé with Black Olive (V*)
    • Standing Devils (eggs) with Bacon and Pickled Jalapeño
    • Eggplant, Feta and Mint Skewers (V)
    • Romaine Bites with Avocado and Fresh Grapefruit (V*)
    • Shrimp Cocktail served in an Ice Flower and Herb Bowl
    • Almond Crusted Chèvre and Grape Truffles (V)
    • Kettle Chip, Smoked Salmon or Yuba Tofu, Green Peppercorn and Cucumber
    • Roasted Beet Lollipop with Walnut (V)

    Salads

    • Spring mix, grape, red onion, candied pecan, maple balsamic vinaigrette
    • Baby greens, strawberry, avocado, almond. prosciutto crisp
    • Endive, grapefruit, stilton, pine nut brittle
    • Spinach, bacon, frisee, grilled onion, curried cashew, honey sesame vinaigrette
    • Butter lettuce, persimmon, pomegranate, toasted pistachio, pear walnut vinaigrette
    • Roasted beet, candied shallot, walnut and goat cheese, balsamic glaze
    • Caesar, parmesan tuilles, walnut wheat croutons
    • Endive, marinated red onion, orange, frisee, blue cheese. orange citrus vinaigrette
    • Spinach, avocado, grapefruit, arugula, fennel, macadamia nut, macadamia black pepper dressing
    • Kale, date, pecorino romano, avocado
    • Escarole, hard boiled egg, bacon, goat cheese, meyer lemon vinaigrette
    • Butter lettuce, roasted corn, queso fresco, chili ancho dust, lime garlic dressing
    • Arugula, persimmon, goat cheese, serrano ham, chipotle, pomegranate walnut dressing
    • Spinach, pine nut, current, warm goat cheese truffles
    • Mandarin orange and greens with glazed tempeh
    • Ask for our pasta, potato, bean, grain, and other salads list

    Entrees

    Fish

    • Asian Barbecue Glazed Salmon with Grilled Vegetable Confetti
    • Halibut cubes in Thai Green Curry Sauce, Herb Rice Cake
    • Broiled White Fish with Pineapple-Chili-Basil Glaze, Cilantro Lime Rice
    • Oven Roasted Salmon, Tomato, Artichoke Tapenade, Tarragon Potato Cake, Sun Dried Tomato Butter Sauce
    • Shrimp, Winter Greens, Pomegranate Curry, Hato Mugi
    • Black Sea Bass, Sweet Parsnips, Arrow leaf Spinach, Saffron Vanilla Sauce
    • Alaska Black Cod, Champagne Risotto, Pickled Carrots, Pea Coulis
    • Matcha and Pistachio Crusted Halibut, Basil Oil, Fresh Herb Couscous
    • Masala-poached Mahimahi, Coconut Rice, Gingered Mango-Cucmber Raita
    • Pistachio-crusted Salmon with Two Sauces

    Chicken

    • Raspberry Cabernet Chicken, Raspberry Vermouth Sauce
    • Rum Glazed Pineapple, Mango Chicken Kabobs
    • Bacon-wrapped Chicken Breasts Stuffed with Smoked Gouda
    • Roast Chicken Thighs, Tomato, Olive, Feta
    • Slanted Door Black Pepper Chicken
    • Mandarin Orange Ginger Chicken
    • Chicken Tikka Masala, Coconut Pilaf, Cilantro Chutney
    • Lemongrass Chili Chicken with Pumpkin
    • Chicken Pomodoro,Tomato Vodka Sauce

    Beef, Pork, Lamb

    • Roast Pork Loin with Sage and Lavender, Cherry Sauce
    • Apricot-Glazed Pork Tenderloin
    • Spinach and Feta Stuffed Pork, Armagnac Sauce
    • Lamb Moussaka with Goat Cheese and Béchamel
    • Lamb Shank Ragu Pasta Shells with Gremolata
    • Wine Braised Brisket, Au jus, Potatoes Fondant
    • Beef Tenderloin, Red Wine Mushroom Sauce, Garlic Mashed Potatoes
    • Petite Filet with Bordelaise and Whipped Horseradish Cream Sauce
    • Pecan-Crusted Beef Tenderloin with Green Peppercorn Brandy Sauce
    • Italian Slow-cooked Meatballs with Tomato and White Wine Braise

    Vegetarian

    • Moroccan Filo Crescents, Golden Tomato Sauce, Beet Drizzle
    • Vegetable Torta, Tofu Neat Balls
    • Jerk Tofu with Asian Coconut Wide Noodles
    • Moroccan Tempeh Tangine with Preserved Lemon and Olives
    • Tofu Turkey, Sage Gravy, Sweet Potato Torta
    • Apricot Marinated Tofu with Apricot Reduction Sauce
    • Cranberry Braised Tempeh and Roasted Fall Pilaf

    Desserts

    Cookie Bar (you pick)

    Strawberry Shortcake Cookies

    Assorted Macaroons

    Classic Oatmeal Cookies

    Classic Chocolate Chip

    Salted Caramel Brownies

    Apricot Blondies

    Raspberry Buckle Bar

    Butterscotch Brownies

    Walnut Shortbread with Flake Salt and Citrus

    Peanut Butter and Jelly Thumbprints

    Chocolate Hazelnut Shortbread Squares

    Gluten Free Chocolate Chip

    Chocolate Earthquake Cookies

    Pecan Tassies

    Lemon Bars

    Ohio Buckeye Cookies

    Orange Ginger Rounds

    Persimmon Oatmeal Cookies

    Chocolate Truffles 3 Ways

    Orange Oatmeal Crunch (sweetened with maple and brown rice syrup)

    Chocolate Chocolate Cookies (sweetened with maple syrup)

    Chocolate Espresso Cowgirl Cookies with Flax Seed

    Winter Desserts

    Chocolate Dipped Orange Slices

    Broiled Grapefruit with Fresh Whipped Cream

    Buttermilk Panna Cotta with Spiced Poached Pear

    Pumpkin Pie with Red Wine Caramel

    Baked Compote of Winter Fruit with Artisan Ice Cream

    Warm Chocolate Fondant, raspberry coulis, vanilla ice cream, chocolate nib

    Coconut Cream Pie

    Gluten-free Caramelized Pineapple Upside Cake

    Spring Desserts

    Gelato Bar with Champagne Soaked Strawberries and Homemade Truffles

    Chocolate Dipped Strawberries

    Warm Berry Crisp

    Strawberry Shortbread Tart with Orange Ricotta Cream

    Hidden Ice Cream Strawberry Shortcake

    Mixed Berries with Lemon Verbena Cream

    Individual Flourless Chocolate Souffle Cakes

    Cookie Cups with Lemon Thyme-Scented Berry Compote

    Summer Desserts

    Peach Streusel Crisp

    Plum Strawberry Galette

    Fresh Figs with Ginger Marscapone

    Homemade Ice Cream Sandwiches

    Tiramisu Ice Cream Cake

    Jimmy Fallon's Late Night Snack Ice Cream Cake

    Grilled Peaches with Frangelico Whipped Cream

    Cardamom Pound Cake with Roasted Late Summer Fruit

Sample Menus

Using high-vibe, organic, seasonal ingredients including sustainably-raised animal products. See photo gallery of past caterings

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    Joe’s 65th Birthday

    • Raspberry Cabernet Chicken
    • Slow Roast Salmon with Tomatoes and Tarragon
    • Fontina Rissoto Cakes with Fresh Chive
    • Truffled Macaroni & Cheese
    • Spinach Salad with Five-Spice Pecans, Red Onion, Blue Cheese Truffles, Grapes

    Summer BBQ

    • Southwestern Pasta with Lime Chipotle Sauce, Toasted Pumpkin Seeds, Goat Cheese
    • Chicken, Beef & Vegetable Skewers, Basil Drizzle
    • BBQ’ed Tofu Lime Cutlets
    • Grilled Broccoli, Carrots, Cauliflower and Jicama
    • Balsamic Caesar
    • Kale Salad with Pecorino, Date, Avocado
    • Make Your Own Wood-Fired Pizza
    • Tiramisu Ice Cream Cake

    Tapas for Belle’s First Wives Club

    • Truffled Hazelnut Dip and Seeded Bruschetta
    • Indian Spiced Phyllo and Smoked Salmon Napoleons
    • Mushroom Risotto Timbales, Roasted Onion, Crispy Shallot, Red Wine Black Olive Sauce
    • Crispy Polenta Stacks, Portobello Mushroom, Wilted Greens, Pomegranate Balsamic Vinaigrette

    Dinner with Financial Engines

    Appetizers

    • Thai Shrimp Dumplings with Roasted Red Pepper Curry Sauce
    • Portola Valley Bread’s Pan au Levin, Burrata, Fresh Pea, Basil Oil
    • Watermelon Radish Canapé with Sesame Carrot and Black Olive

    First Course

    • Spring Mix with Goat Cheese Truffles, Toasted Almond, Fresh Strawberry Vinaigrette

    Second Course

    • Individual Terrine of Halibut in Thai Green Curry over Herb Rice

    Third Course

    • Pecan Crusted Beef Tenderloin, Horseradish Chive Sauce, Lavender Salt Roasted Potatoes, Grilled Asparagus with Red Wine-Soaked Sun Dried Tomatoes

    Dessert

    • Gelato Bar with Champagne Soaked Strawberries, Fresh Blueberries and Raspberries, Homemade Truffles, St. Germain Whip

    YPO Spring Dinner

    Appetizers

    • Osetra Caviar on Blini Cups
    • Grilled Proscuitto-Wrapped Asparagus with Smoked Mozzarella and Tomato Chutney
    • Caramelized Onion and Feta Tartlet
    • Ahi Tuna on Nori Rounds with Wasabi Peas

    Appetizers

    • Full Belly Aparagus, burrata, santa cruz espresso balsamic
    • Rustic whole grain bread and olive oil

    First Course

    • Spring pea soup, roasted poblano, cumin cream fraiche, old creek bacon

    Second Course

    • Black sea bass, sweet parsnips, arrowleaf spinach, saffron-vanilla sauce

    Third Course

    • Grass-fed petit filet, pommes anna, fava with panchetta, bordelaise

    Dessert

    • Pear Almond Tart