PRIVATE EVENTS
Each event gets a unique menu crafted just for it, but here are a few examples of our offerings
Sample Seasonal Menus
SALADS
pepitas w
/
basil vinaigrette.
Organic Mixed Greens Salad
Organic greens, carrots, shredded purple cabbage, rainbow radish, cucumber +
pepitas w
/
basil vinaigrette.
Caesar Salad
Romaine, tomato, parmesan, sourdough bread crumbs + lemon-herb Caesar dressing.
crisps, and a honey vinaigrette.
Grilled Peach & Arugula Salad
Grilled local peaches, wild arugula, burrata, toasted Marcona almonds, prosciutto
crisps, and a honey vinaigrette.
burrata, and a basil vinaigrette.
Heirloom Tomato & Stone Fruit Panzanella
Mixed heirloom tomatoes, nectarines, torn sourdough croutons, shaved red onion,
burrata, and a basil vinaigrette.
Charred Corn & Farro Salad
Grilled sweet corn, farro, cherry tomatoes, red onion, avocado, cotija, cilantro and a smoked paprika-lime dressing.
pistachios, and a lemon-tahini dressing.
Summer Quinoa & Herb Salad
Red quinoa, Persian cucumbers, fresh peas, radishes, fresh mint, dill, toasted
pistachios, and a lemon-tahini dressing.
Roasted Cauliflower & Wild Rice Salad
Roasted cauliflower, wild rice, Italian parsley, oranges, dried figs, goat cheese, toasted walnuts, and a citrus-shallot vinaigrette.
SANDWICHES
Marinated Skirt Steak
w/ arugula, roasted red pepper relish + lemon-garlic mayo.
Balsamic + Burrata BLT
w/ applewood smoked bacon, balsamic, burrata, shredded romaine, sliced tomato + basil mayo.
BLT
w/ applewood smoked bacon, shredded romaine, sliced tomato + basil mayo.
Prosciutto Apple + Brie
w/ arugula, fig jam + lemon-garlic mayo.
w
/
sprouts, avocado, pickled red onion + basil-mayo. $155
Roasted Turkey
w
/
sprouts, avocado, pickled red onion + basil-mayo. $155
Roasted Turkey + Cheddar
w/ lettuce, tomato mayo-mustard spread.
Curry Salad
w/ shredded chicken or chickpeas (v), celery, red onion, dried cherries, sunflower seeds, basil + curried mayo.
Apple Walnut Salad
w/ shredded chicken or chickpeas (v), celery, green onion, fresh apples, walnuts, fresh parsley, fresh dill + lemon mayo.
Green Goddess Veggie
w/ sprouts, baby spinach, avocado, pickled red beets + green goddess mayo
APPETIZERS
Heirloom Tomato & Stone Fruit Skewers
Compressed melon, cherry tomatoes, and nectarines skewered with basil oil and flaky sea salt.
fresh mint leaves.
Whipped Goat Cheese Crostini with Pickled Strawberries & Mint
Toasted baguette with a tangy-sweet bite of pickled berry, creamy goat cheese, and
fresh mint leaves.
Grilled Nectarine & Ricotta Salata Endive Cups
Charred nectarines and ricotta salata crumbled into crisp endive leaves with a drizzle of honeyed olive oil.
lettuce boats.
Dungeness Crab & Citrus Salad in Butter Lettuce Cups
Delicate crab tossed with grapefruit segments, avocado, and chives, served in tender
lettuce boats.
finished with lemon herb oil.
Marinated Summer Vegetable Antipasti Skewers
Zucchini ribbons, cherry tomatoes, artichoke hearts, and olives layered on picks,
finished with lemon herb oil.
Applewood Smoked Bacon Wrapped Dates
Sweet and savory, stuffed with mascarpone cheese + walnuts w/ a pure maple drizzle
microgreens.
Mini Crab Cakes with Meyer Lemon Aioli
Crispy golden crab cakes paired with a zesty citrus aioli, served on a bed of
microgreens.
Grilled Peach & Prosciutto Skewers
Sweet peaches wrapped in prosciutto and grilled, finished with mint and balsamic reduction.
Sweet Corn Elote Cups
Roasted corn in chili-lime aioli, cotija cheese, and cilantro, served in tasting spoons or mini compostable cups.
Lamb Meatballs with Yogurt & Cucumber Relish
Spiced lamb bites served with herbed yogurt and a fresh cucumber-mint topping.
Summer Squash & Herbed Feta Hand Pies
Flaky mini pies filled with sautéed squash, garlic, and dill-feta blend—served warm and golden.
ENTREES
BEEF ENTRÉES
Grilled Bavette Steak with Charred Scallion Chimichurri
Served over roasted fingerling potatoes and blistered cherry tomatoes.
Braised Beef Short Rib with Carrot Purée & Gremolata
Slow-cooked in red wine and aromatics, served with a silky carrot-ginger purée and lemon herb topping.
Coffee-Rubbed Tri-Tip with Summer Corn Relish
Seared and sliced tri-tip paired with a bright corn, scallion, and red pepper relish.
CHICKEN ENTRÉES
Citrus & Oregano Roasted Chicken Thighs
Bone-in thighs roasted with citrus and herbs, served over a wild rice pilaf with spring peas.
Harissa-Honey Glazed Chicken with Cucumber Yogurt Sauce
Char-grilled chicken glazed with a sweet-spicy harissa, cooled with a dollop of herbed yogurt.
Buttermilk-Brined Chicken Breast with Charred Green Garlic Salsa Verde
Juicy and tender breast meat paired with a seasonal take on salsa verde.
Tuscan Chicken with Burst Tomatoes & White Beans
Seared bone-in chicken with garlic, rosemary, and a slow-simmered tomato-bean ragu.
FISH ENTRÉES
Olive Oil–Poached Halibut with Fennel & Citrus Salad
Delicate and flaky, served room temp with shaved fennel, orange, and castelvetrano olives.
Miso-Ginger Glazed Salmon with Sesame Snap Peas
Roasted salmon glazed with umami-rich miso, served over sesame-stirred snap peas.
Grilled Shrimp with Preserved Lemon, Summer Squash & Farro
Marinated shrimp grilled and served atop warm farro with charred squash, preserved lemon, and fresh herbs.