Sample Menus

  Cocktail Parties

Autumn Heavy Hors d’oeuvre Party

Menu

Devils Gulch Rabbit Pate
Buttered and Toasted Brioche
Fuji Apple Relish

Caggiano Chorizo Cheese & Mac
Toasted Dry Jack Crumbs

Warm Shot of Porcini & Parmesan Soup
Star Route Celery Foam

Buttermilk Mashed Potato
Coq au Vin ‘sauce’
Fried Purslane

Roasted Cod Tacos ‘Veracruz Style’
Crisp Cabbage Slaw

Almond Wood Grilled Duck Wings
Vietnamese Carrot Salad
Micro Shiso

Superior Lamb Empanada
Smoked Ancho Sweet Onions
BLC Garden Thyme Chimichurri

Holiday Day Open House

Menu

Roasted Butternut Squash with Fried Sage
House Made Ricotta and Toasted Brioche

Wild Pacific Bay Shrimp Shooters
Avocado and Fresh Horseradish

12 Hour Braised Lamb in Spoons
Creamy Polenta & Cilantro Jalapeno Pesto

Grilled Diver Scallop Tostadas
Frisee & Grapefruit Salsa

Buttermilk Fried Chicken Little
Little Gems & House Made Pickles

Roasted Potato
Smoked Trout Caviar and Creme Fraiche

Fillet Mignon Sliders
Wild Mushrooms & Celery Root Remoulade

Smoked Chicken Pate
Fuji Apple Relish

Summer Solstice Party

Menu

Bay Scallop Ceviche in Little Gem Lettuce Cups
Ginger Vinaigrette

Tombo Tuna Tartare in Endive
Chili, Cucumber and Chives

Liberty Duck Rillettes on Crostini
Micro Green and Herb Salad

Framani Artisan Salami Cocktail Sandwich
Green Olive Relish

Wild pacific bay shrimp shooters
Avocado and fresh horseradish

Lamb lollipops
Cilantro Jalapeno Pesto

Filet Mignon Sliders
Wild Mushrooms and Celery Root Remoulade

Private Events

Corporate Retreat BBQ

Hors d’oeuvre

Skewered Pozzi Ranch Lamb Meatball
Spring Onion & Olive

Wild Boar Salami Crostini
Whipped Pug’s Leap Chevre & Wild Fennel

Bloomfield Organic Bodega Red Potato Salad
Butter Lettuce Cup

Seated

Chopped Salad
County Line Harvest Greens
Nantes Carrot, Swanton Farms Celery
Jalapeno-Mustard Vinaigrette

Chipotle Grilled Chicken with Avocado Salsa
Spice Rubbed Baby Back Ribs
BLC BBQ Sauce

Rancho Gordo Pinquito Beans
Smoked Bacon & Pale Ale
Chopped White Onion

Brown Sugar Pecan & Almond Gallette
Whipped Straus Cream

 

Wine Country Breakfast/Brunch

Buffet

BLC House Made Granola
Straus Yogurt & Fresh Market Fruit

Fresh Pastries & Toast
BLC made Strawberry Jam

Freshly Squeezed Orange Juice

Taylor Maid French Roast Coffee
Straus Milk & Organic Sugar

Entrée (choose one)

Bay Laurel Culinary Breakfast Sandwich
Toasted Full Circle Pullman Loaf & Over Medium Egg
Sharp Cheddar, Spicy Ketchup & Smashed Avocado

OR

BLC Traditional Breakfast with Scrambled Pasture Eggs
Black Pepper Bacon & Caggiano Breakfast Sausage
Cast Iron Skillet Potatoes with Thyme & Dry Jack

Valentine's Day Cooking Class

Menu

Pacific Oysters on the Half Shell
Mignonette

 “A Very Special” Amuse Bouche

Wood-Fired Savory Gallettes: Smoked Salmon with Fromage Blanc & Tarragon
Slow Roasted Tomato with Gruyure & Parsley
Salad of Chicories with Lemon Vinaigrette

Oven Crisped Duck Confit
Silky Celeriac Puree
Fried Leeks

Chocolate Mousse
Grand Marnier
Crème Fraiche

Birthday Celebration in Napa

Menu

Seasonal Passed Hors d’oeuvre To Start

Corn “Risotto”
Wild Mushrooms, Tea Cured Salmon, Chives

Grilled Sonoma Lamb
Banana Fingerling Potatoes
Sauce Verte

Selection of Cheese
Lettuce From Bolinas

Gravenstein Apple Floats
Madagascar Vanilla Ice Cream & Hard Cider
Pistachio Tea Cookies

Wine Country Weekend With Friends

Menu

Little Gems from Bolinas
Creamy Boquerone and Lemon Dressing
Sonoma Dry Jack

Poached Baby Chicken and Avocado
Estate Corn and Chorizo
Bellwether Farms Crème Fraiche

Pan Seared California Halibut
Summer Carrot Beurre Blanc

Grilled Boneless Loin of Sonoma Lamb
Banana Fingerling Potatoes and Sauce Verte

Chocolate Espresso Torte
Sebastopol Raspberries
Straus Cream

June Backyard Party

Menu

Hibiscus, Lemon and Bergamont Cooler

Passed hors doeuvre

Buttermilk Chicken Sliders
Butter Lettuce, Pickle and Tiny Bun

Wild Pacific Rock Shrimp with Olives
Crisp Endive and Lemon

Stationary

Local Cheese with Fruit
Traditional Accompaniments
Artisan Bread

Buffet

BLC Porchetta
Rolled and Tied Pork Crispy Pork Belly
Stuffed with Traditional Summer Herbs
Savory Jus and Pistou

Grilled Delta Asparagus
Grilled Apricots

Frisee Salad with Radish
Half Dried Tomato
Whole Grain Mustard Vinaigrette

Princess Laratte Potato Salad
Bantam Eggs and Shaved Cornichon

Dessert

Strawberry Frangipane Tart
Creme fraiche

Summer Winery Picnic

Menu

Fra ‘Mani Nostrano Salami
McClelland Dairy Butter
Whole Grain Mustard
Demi Baguette

Buttermilk Fried Chicken

Toscano & Sons Watermelon
California Sweet Table Grapes

Penne Pasta
BLC Tomato Sauce
Toasted Almonds
Pecorino Cheese

Assortment of Local Cheese
Olive Oil Crostini
McClelland Dairy Butter
Vegetable Pickles
Pluot Chutney

OR

El Rey Milk Chocolate Chip Cookies
Candied Orange Peel

Winery Events

Williams Selyem Winery Dinner

Hors d’oeuvre

Ahi Tartare with Caviar
Kennebec Potato Chip

Sonoma Foie Gras with Pluot Chutney
Buttered Brioche

First Course

Cast Iron Seared Diver Scallop & Roasted Breast of Game Hen
Star Route Farms Mizuna & Oven Cured Tomatoes
Lemon Vinaigrette & Leek Emulsion

Second Course

Mesquite Grilled Acorn Ranch Cintas Senese
Caramelized Italian Squash & Smoked Eggplant Puree
Crispy Little Organic Farms Heirloom Potatoes
Quetzal Farms Espelette Chili Spiked Jus

Third Course

Selection of 3 Outstanding Cheeses
Local & Seasonal Accompaniments
Revolution Breads

Fourth Course

Brown Butter Custard Torte
Apples From a Nearby Farm
Vanilla Chantilly Cream

Harvest Dinner at Kosta Browne Winery

Hors d’oeuvre

Grilled Flatbread with Chevre BLC Pickled Green Tomatoes

French Breakfast Radish
Black Pepper Butter

Salmon Stuffed Arancini
Pale Ale Cream

First Course

Seared Giant Prawns
Lemon & Parmesan Spaetzle
McClelland Dairy Butter

Second Course

Early Autumn Mixed Chicories
Shiitake Mushrooms & French Lentils
Pancetta-Sherry Vinaigrette

Third Course

Pan Roasted Beef Bavette
Charred Heirloom Tomatoes
Extra Virhin Olive Oil Potato Puree

Dessert

Buttermilk Panna Cotta
Rainbow Orchard Bartlett Pears
Scharffen Berger Cocoa Nibs

Wine Pairing Dinner at Gary Farrell Winery

MENU

Hors d’oeuvre

Devil’s Gulch Ranch Silkies Egg

Pickled Green Tomato, Ras el Hanout

Poached Bodega Bay Sable Salad

Full Circle Bakery Crouton

Rustic Devil’s Gulch Rabbit Pate

Lettuce Leaf, Whole Grain Mustard

1st Course

Almond Wood Grilled Devil’s Gulch Rabbit

County Line Harvest Thumbelina Carrots

Roasted Onion Soubise & Rosemary

2nd Course

Braised Chileno Valley Beef Cheeks

Whipped Japanese White Sweet Potato

Bloomfield Organics Fava Tip Salad

Wild Sonoma Coast Hedgehog Mushrooms

Cheese Course

Saint Rose-Weirauch Farmstead Sheep

Brewers Feast-Weirauch Farms Artisan Cow

Tomme Fraiche-Weirauch Farms Artisan Cow

Tomme-Pugs Leap Farmstead Goat

Dessert

Meyer Lemon Merengue Tart

Arkansas Black Apple Frangipane Tart

Tcho Chocolate & Caramel Sea Salt Tart

Whole Pig Roast at Preston Winery

Menu

Whole Roasted Pig in Caja China
Natural Jus & Espanola Chili Sauce

Wood Fired Oven Preston Fingerlings
Preston Chard & Olive Oil
Sea Salt

Mesquite Grilled Summer Squash
Slivered Green Beans
Champagne Vinegar & Preston Garlic

Baby Arugula Salad
Cherry Tomato Vinaigrette

Wood Fired Jimmy Nardello Peppers
Olive Oil & Herbs

Farm Dinner at Quivira Winery

Menu

Fig Tree Sauvignon Blanc Warm Dungeness Crab in Chinese Spoons
Garlic Shoot Butter and Meyer Lemon

Barrel Complete Sauvignon Blanc Roasted Beets with Vinaigrette
Soft Goat Cheese and Tiny Herbs
Hand Torn Croutons

Grenache/Syrah/Mourvedre Braised Caggiano Sausage
Warm Lentil Salad and Mustard
Wine Creek Ranch Zinfandel
Locally Raised Hens Stewed In Quivira Zin
Mashed Turnips and Baby Carrots
Braised Collard Greens and Kale

Petite Syrah Port Chocolate Torte with Estate Preserves
Cocoa Nibs, Olive Oil and Sea Salt

Weddings

Hors D'oeuvre Party with Vegetarian Options

Menu

Gojuchang Marinated Mary’s Chicken Slider
House Made Kim Chee

Sticky Duroc Pig Foot Bao Bun
Pickled Kashiwase Farms Asian Pear

Assorted Caggiano Artisan Sausages
Traditional Accompaniments
Mustards & Chutneys

Grass-fed Beef Kefka
BLC Garden Mint Tzatiki

Vegetarian

Little Farms Potato & Leek Pissaladiere
Sonoma Dry Jack

Ginger Spiked Full Belly Pumpkin Crostini
Crispy Fried Sage

Quinoa Salad with Madison Growers Cucumber
Shaved Radish & Feta

Kale & Farro Lettuce Cup
Miso Vinaigrette & Crispy Strong Arm Farm Nori

Intimate Rehearsal Dinner

Menu

Sparkling Wine Poached Prawns
Avocado, Corn & Chorizo
Bellwether Farms Crème Fraiche

Pan Seared California Halibut
Summer Carrot Beurre Blanc
Crispy Leeks

Grilled Rack of Duroc Pork
Tokyo Turnip Puree
Blackberries & Thyme

Selection of Cheese

Lettuce From Bolinas

Lemon Verbena Panna Cotta Dry Creek Peaches and Olive Oil

Spring Southern Style Menu Served Family Style

Menu

Passed Hors d’oeuvre

Bourbon BBQ Beef Sliders on Fresh Potato Rolls

Deviled Eggs with Bellwether Farms Fromage Blanc
Whole Grain Mustard and Cornichon

Family-Style Dinner

Creamy Organic White Corn Grits
Cast Iron Seared Jumbo Prawns

Grilled Asparagus
New Potatoes

Special Recipe Fried Fulton Valley Farms Chicken
Local Spring Onions

Spring Coastal Greens with Cold Poached Artichokes
Celery Root Remoulade Dressing

Buttermilk Biscuits
Whipped Chive Butter

Meyer Lemon and Mint Iced Tea

Pie or Cake Service Coffee/Tea Service

Summer Wedding

Menu

Served upon arrival of guests to wedding site Fox Hill

Hibiscus and Lemon Cooler
Agave Nectar and Mint

Passed Hors d oeuvre after ceremony and before dinner

Smoked Salmon Rilletes
Gravenstein Apples and Chives

Sweet and Hot Curry Popcorn

Armenian Cucumber with Rosemary
Roasted Almonds and Peppers

Chicken Liver Pate, Pickled Vegetables and Artisan Bread
On all Tables or down Center of King’s Table

-Set Salad-

Early Girl Heirloom Tomatoes
Extra Virgin Olive Oil and Thai Basil
Crushed Black Pepper

-Family Style Main Course-

Grilled Bavette of Beef with Chimichurri
Quinoa and Natural jus

Grilled Albacore Spaghettini
Oil Cured Olives, Capers and Rosemary

Roasted Summer Fingerlings with Lemon Thyme
Runner Beans with Shallot Confit

-Dessert-

Full cake service
Coffee Service

Fall Wedding

Menu

Stationary-

Hunks of Joe Matos Cheese
Artisan Salumi, Fall Fruit and Wildflour Bakery Bread

Giant Wild Prawn Cocktail
Ginger and Coriander Cocktail Sauce

Assorted Seasonal Crudités
Green Peppercorn Ranch Dressing

Passed-

Green Chili Chicken Sliders
Warm Potato Rolls

Redwood Hill Chevre Stuffed Apricots
Pistachio Nuts and Chives

Chickpea, Quinoa and Tofu Salad
Limestone Lettuce Cups

Family-Style Dinner-

Local Asian Pear and Point Reyes Original Blue Salad
Frissee Lettuce and Marcona Almonds

Grilled Gypsy Peppers
Oregano, Extra Virgin Olive Oil and Pine Nuts

Chipotle Grilled Portobello Mushroom Tostada
Crème Fraiche and Queso Fresco

Sautéed Local Greens
Roasted Garlic, Olive Oil and Sonoma Dry Jack

Macaroni and Vella Daisy Cheddar
Straus Cream and Toasted Sourdough Breadcrumbs

Mesquite Grilled California Sirloin
Salsa Verde and Sea Salt

Cake or Pie Service- Coffee Service

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