Bay Laurel Culinary is ready to help you create the perfect event. We’ll collaborate with you to design a personalized menu filled with the innovative, locally sourced food we’re known for. Take a look at our sample menus to get inspired and see what’s possible.
MENUS | Personal Chef Services
Passed Hors d’Oeuvres
BLC Deviled Egg with Lobster & Chives
Seated
Fresh Corn “Risotto”
Wild Mushrooms, Poached Salmon, Shiso
Grilled Sonoma Lamb Leg
Fingerling Potatoes & Smoked Eggplant
Sauce Verte
Cheese Course
Meticulously Sourced Cheeses
served with Coastal Lettuces & Warm Baguette
Gravenstein Apple Floats
Dessert
Madagascar Vanilla Ice Cream & Hard Cider
Birthday Cake!
Pistachio Tea Cookies
Menu
Seared Albacore with Little Gems from Bolinas
Creamy Boquerone & Lisbon Lemon Dressing
Sonoma Dry Jack Croquette
Poached Baby Chicken & Avocado Tower
Heirloom Corn & Chorizo
BLC Crème Fraiche
Pan Roasted Line-Caught Pacific Halibut
Summer Carrot Beurre Blanc and Muhummara
Fried Leeks
Grilled Boneless Loin of Sonoma Lamb
Fingerling Potatoes and Miatake Mushrooms
Smoked Tomato Jus
Chocolate Espresso Torte
Sebastopol Berry Farm Berries
Valencia Orange Cream
MENUS | PRIVATE EVENTS
Amuse
Spoons of Warm Dungeness Crab
Garlic Shoot Butter & Meyer Lemon
First Course
Roasted Beets with Vinaigrette
Fresh Goat Cheese, Hand Torn Croutons & Micro Herbs
Second Course
Spring Lamb Country Sausage
Warm Lentil Salad & Mustard
Fourth Course
Chocolate Torte with Cherry Preserves
Green Almonds & Sea Salt
Antojitos
Lamb Picadillo Empanadas
Green Garlic Salsa
Rancho Style Fava Bean Soup
Cumin & Saffron
Tacos
Chicken with Mole Poblano
Jicama-Lime Slaw
Potato & Daisy Cheddar Taquitos
Tomatillo-Avocado Salsa
Beef Cheek Barbacoa
Salsa Charro
Sides
Grilled Mexican Rock Shrimp
Snap Peas & Purple Spring Onions
Mixed Lettuce from Bolinas
Toasted Peanut Vin
Rancho Gordo Rio Zape Beans
Pico de Gallo
Grilled Full Belly Farms Asparagus
Garlic Mayo & Cotija Cheese
Dessert Bites
Mexican Wedding Cookies
Chocolate & Cinnamon Mousse
Kahlua Whipped Cream
Passed Hors d’Oeuvres
Bourbon BBQ Beef Sliders on Fresh Potato Rolls
John’s Pickles
Deviled Eggs with Smoked Bacon
Mustard Seeds & Chervil
Pimento Cheese Stuffed Celery with Dry Jack Frico
Garden Chives
Family-Style Dinner
Cast Iron Seared Jumbo Prawns
Creamy Organic White Corn Grits
Grilled Asparagus
New Potatoes
BLC Buttermilk Fried Chicken
Local Spring Onions
Coastal Greens with Cold Poached Artichokes
Celery Root Remoulade
Buttermilk Biscuits
Pink Peppercorn Butter
Meyer Lemon & Mint Iced Tea
Pie or Cake
Coffee or Tea
Upon Arrival
Valencia Orange Cooler
Muddled Blackberries & Peppermint
Passed Hors d’ Oeuvres
Smoked Salmon Rilletes
Gravenstein Apples & Chives
BLC Spicy Curry Popcorn
Peach Farm Cucumber with Chevre
Muhumarra & Fennel Sprouts
At the Table
Chicken Liver Pate, Pickled Vegetables & Artisan Baked Bread
First Course
Mixed Heirloom Tomatoes with Guanciale
Pt. Reyes Bay Blue Cheese & Sherry Vinaigrette
Crushed Black Pepper, Croutons & Basil
Family Style Main Course
Grilled Bavette of Beef with Chimichurri
Charred Cauliflower, Warm Quinoa & Lentils
Natural jus
Grilled Albacore Spaghettini
Oil Cured Olives, Capers & Rosemary
Roasted Summer Fingerling Potatoes with Lemon Thyme
Runner Beans with Shallot Confit
Dessert
Full cake service
Coffee/Tea Service
Upon Arrival
Hibiscus-Ginger Tea
Mango & Lime
Passed Hors d’Oeuvres
Smoked Chicken
Curry Aioli & Cashews
Butter Lettuce Cup
Grass Fed Beef Tataki on House Made Potato Chip
White Tamari, Fig Vinegar & Chives
BLC Devilled Egg
Fresh Cucumber Pickle
Micro Cilantro
Seated Dinner
First Course
Marinated Goats Milk Cheese
Ajaka Basil, White Pepper & Coriander Pesto
Mixed Baby Heads of Lettuce
Tiny Croutons & Summer Herbs
Avocado & Lemon Vinaigrette
Second Course
Roasted California King Salmon
Princess La Ratte Fingerling Potatoes
Jimmy Nardellos & Charred Broad Beans
Whipped Smoked Globe Eggplant
Sumac Infused yogurt
Vegetarian Option:
Summer Farmers Market Vegetables
Virgin Olive Oil Phyllo Package
Smoked Eggplant & Sumac yogurt
Marin Roots Micro Greens
Dessert
Kashiwase Farms Stone Fruit Handpies
Tailor Made Farms Organic Coffee
Menu
Poached Sinaloa Blue Prawns
Ginger Cocktail Sauce & Fresh Horseradish
Ahi Tuna Tartare
Cucumber, Chile & Chives
Liberty Duck Rillettes on Crostini
Micro Greens & Herb Salad
Fra’ Mani Artisan Salami Cocktail Sandwich
Green Olive Relish & Chevre
Sweet Pepper Gazpacho Shot
Meyer Lemon Olive Oil & Oregano
Grilled Baby Lamb Chops
Cilantro Jalapeno Pesto
Cured Pork Belly Skewer
Agrodolce, Melon & Basil
Welcome Drink
Hibiscus – Lime Cooler
Buffet
Enoki Mushroom Spring Roll with Trout Roe
Katsuobushi Drizzle & Micro Cilantro
Grilled Beef Carpacio with Tomato
Pt. Reyes Bay Blue & Basil Pesto
Grilled Chicken Sliders with White BBQ Sauce
Butter Lettuce & Pickled Red Onion
Wood Fired Pork Ribs with Cabernet Reduction
Fresh Corn Grits & Sherry-Shallot Frisbee
Wood Fired Pizza with Weirauch Farms Tomme
Prosciutto & Chives
Dessert Cart
Root Beer Floats with 3 Twins Vanilla
Lemon Meringue Tartlets
Dutch Chocolate Sheet Cake with Raspberries & Chantilly
Menu
Caggiano Pork & Garlic Sausage Tartine
Ricotta & Fried Sage
Wild Pacific Bay Shrimp Shooters
Avocado & Fresh Horseradish
Spoons of 12-Hour Braised Lamb
Creamy Polenta & Cilantro Jalapeno Pesto
Grilled Diver Scallop Tostadas
Frisee & Grapefruit Salsa
Buttermilk Fried Chicken ‘Little’
Little Gem Lettuce & House Made Pickles
Smoked Trout Caviar
Roasted Potato & Crème Fraiche
Slow Roasted Beef Sliders
Wild Mushrooms & Celery Root Remoulade
Roasted Musquee de Provence Squash
Harissa & Chives
MENUS | Winery Events
Passed Hors d’Oeuvres
BLC Deviled Egg
Pickled Green Tomato & Ras el Hanout
Poached Bodega Bay Sable Salad
Endive Spear & Salted Black Sesame Seeds
Liberty Duck Liver Pate
Buttered Brioche Toast
First Course
Mesquite Grilled Devil’s Gulch Rabbit
County Line Harvest Thumbelina Carrots
Roasted Onion Soubise & Rosemary
Second Course
Braised Chileno Valley Beef Cheeks
Whipped Japanese White Sweet Potato
Bloomfield Organics Fava Tip Salad
Wild Sonoma Coast Hedgehog Mushrooms
Third Course
Bleating Heart – Shepherdista
Weirauch Farm & Creamery – Brewers Feast
Achadinha Cheese Co. – Broncha
Dessert
A Selection of Little BLC Tartlets for the Table
Meyer Lemon Meringue
Arkansas Black Apple Frangipane
Tcho Chocolate & Caramel Sea Salt
Passed Hors d’oeuvres
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 & Charred Eggplant Puree
Crispy Little Organic Farm Heirloom Potatoes
Quetzal Farms Espelette Chile Spiked Jus
Third Course
Click through to our site to Tomales Farmstead Creamery – Teleeka
Achadinha Cheese Co. – Capricious
Weirauch Farm & Creamery – Saint Rose
Star Anise Spiked Balsamic-Quince Glaze
Revolution Bread
Fourth Course
Brown Butter Custard Torte
Apples From Hidden Star Orchards
Vanilla Chantilly Cream
Menu
Devils Gulch Rabbit Pate
Buttered Brioche
Fuji Apple Relish
Chorizo Spiked Cavatappi & Cheese
Toasted Dry Jack Bread Crumbs
Warm Shot of Porcini & Parmesan Soup
Star Route Celery Root Foam
Buttermilk Mashed Potato
Coq au Vin ‘sauce’
Fried Purslane
Roasted Cod Tacos ‘Veracruz Style’
Crispy Cabbage Slaw
Almond Wood Grilled Liberty Duck Wings
Vietnamese Carrot Salad
Micro Shiso
Superior Lamb Empanada
Smoked Ancho Sweet Onions
BLC Garden Thyme Chimichurri
MENUS | Corporate Events
Menu
Maple Nut Granola
Straus Yogurt & Stony Point Strawberries
Sour Cream Coffee Cake
Bay Laurel Culinary Breakfast Sandwich:
Sausage, Egg, Cheese & Harissa
OR
Farmers Market Asparagus & Green Garlic Frittata
Green Chile Salsa
Freshly Squeezed Orange Juice
Taylor Maid French Roast Coffee
Straus Milk & Organic Sugar
Passed Hors d’Oeuvres
Skewered Lamb Meatball
Charred Scallion & Olive Tapenade
Wild Boar Salami Crostini
Whipped Chevre & Wild Fennel
Roasted Sweet Potato & Avocado
Butter Lettuce Cup
At the Table
Chopped Salad
County Line Harvest Greens
Nantes Carrot, Swanton Farms Celery
Jalapeno-Mustard Vinaigrette
Chipotle Grilled Chicken with Tomatillo-Pineapple Salsa
Black Pepper & Allspice Baby Back Ribs
Zinfandel BBQ Sauce
Rancho Gordo Heirloom Beans
Smoked Bacon, Garlic & Bay
At the Table
Brown Sugar, Pecan & Almond Galette
Whipped Straus Cream
Passed Hors d’Oeuvres
Passed Hors d’ oeuvre
Grilled Flatbread with Chevre
BLC Pickled Green Tomatoes
French Breakfast Radish
Black Pepper Butter
Salmon Stuffed Arancini
Chardonnay Cream
First Course
Cast Iron Seared Giant Prawns
Lemon & Parmesan Spaetzle
Straus Butter
Second Course
County Line Harvest Mixed Chicories
Shiitake Mushrooms & French Lentils
Pancetta-Sherry Vinaigrette
Third Course
Almond Wood Grilled Beef Bavette
Charred Early Girl Tomatoes
Extra Virgin Olive Oil Potato Puree
Dessert
Buttermilk Panna Cotta
Rainbow Orchard Bartlett Pears
Cocoa Nib Brittle
