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Passed Hors d'oeuvre
Pesto Chicken
With pine nut butter, aged balsamic drizzle
Ahi Tuna Tartare
Red pepper chip, caper aioli, mint
Black & White Potatoes
Pequillo pepper salad, black olive tapenade
Stuffed Local Figs
Point Reyes blue cheese, hazelnuts, balsamic syrup
First Course
County Line Summer Lettuce
Muscat wine pressed nectarine, soft herbs, goat cheese crostini
Artisan Breads
Entrée
Roasted Local Sea Bass
Fall squash pavé, sprout leaves, celery root emulsion, spiced pumpkin seeds
-or-
Roasted BN Ranch Beef Hanger Steak
Smoked potatoes, French beans, grilled torpedo onion, mini tarragon salsa verde
-or-
Brentwood Corn Risotto Cake
Grilled eggplant, roasted sweet peppers, summer squash, tomato-basil coulis
Dessert
Pine nut Caramel Tart
Port wine marinated raspberries, bittersweet chocolate sorbet
Catering by Melons
Sparkling Wine Iron Horse Vineyards
Chardonnay and Cabernet Sauvignon Trefethen Family Vineyards
additional Cabernet Sauvignon Stone Tree Cellars