Cocktail Menu Ideas

Vegan Black-eyed Pea Sweet Potato Empanada, Tropical Salsa
Vegetable Tempura, Harissa Aioli Spicy Cauliflower Bites

Vegetarian Creamy Butternut Squash Soup Sipper
Olive Oil Crostini, Honey Goat Cheese, Roasted Figs 
Wild Mushroom Arancini, Saffron Aioli
English Pea Fritters, Meyer Lemon Creme Fraiche

Seafood House Smoked Salmon, Crispy Potato Cake, Creme Fraiche
Seared Local Halibut, Pink Rice, Crispy Ginger
Tempura Shrimp, Creole Remoulade

Chicken & Duck
Seared Duck Breast, 3 Seed Cracker, Peach Compote
Duck Confit Dumpling, Chili Oil
Crispy Chicken & Waffles, Jalapeno Maple Syrup
Grilled Chicken Kebob, Spicy Peanut Sauce

Pork Slow Cooked Shredded Pork, Crispy Corn Tortilla
Chocolate Rubbed Pork Tenderloin, Johnny Cake
Tiny Potatoes, Bacon, Green Onion, Sour Cream

Beef & Lamb
Stemple Creek Beef Sliders, Aged Cheddar Cheese,Brioche Bun
Seared Beef Tenderloin, Creamy Blue Cheese, Crispy Potato Chip
Effie’s Lamb Meatball, Spicy Tomato Sauce

Signature Farmer’s Market Table
Vegetables + Cheese + Charcuterie

This table began as a very simple cheese board and has grown to include an assortment of SO MANY delicious things. Who can resist bowls and boards, dips and warm bread. We have perfected this presentation with beautiful hand crafted pottery and wooden boards. You will love this table—available as just vegetables, cheese or charcuterie or a combination of all three.

Cheese
Our cheeses are paired with house made olive oil crostini, Rustic Bakery flatbreads and gluten free choices, fresh & dried fruit, Janelle’s jams and jellies and roasted nuts.

California Cheeses:
Humboldt Fog: This Northern California native is a soft-ripened goat cheese with a distinct layer of edible ash running through the center, creating a beautiful contrast between the creamy interior and the flavorful rind.

Bay Blue: This award-winning blue cheese from Marin County and the producers of original blue offers a deep tangy blue flavor with a creamy mouth feel.

Bellwether Farms Carmody: A semi-hard sheep cheese with a buttery, nutty flavor and smooth texture.

World Cheeses:
Brie de Meaux (France): A classic French Brie with a soft, creamy interior and a bloomy rind. It exudes a delicate, earthy flavor that pairs well with fruits and bread.

Oveja al Romero (Spain) Sheep’s milk cheese in the style of Manchego. It is rubbed with fresh rosemary as it matures.

Gorgonzola Dolce (Italy): An Italian blue cheese with a lusciously creamy and milder taste than its sharp counterpart. Its blue veining adds a touch of complexity and a slight tang.

Stilton (England): A quintessential English blue cheese, crumbly yet creamy, with a robust flavor profile that pairs wonderfully with dried fruits and honey.

Organic Local Vegetables
We shop weekly at the Marin County farmer’s market where we source the absolute best in local, fresh vegetables. Nothing we love more than presenting a vegetable three ways—-roasted, raw and slightly pickled. We absolutely get excited about all things vegetable and it shows in our presentation.
Seasonal Vegetarian Dips Who doesn’t love a good dip? We make all kinds from nostalgic to adventurous great for dipping vegetables and bread. Every table has at least two—examples include Iacopi Heirloom White Bean & Roasted Garlic, Roasted Beet & Hazelnuts, Nettle & Herb Pesto, Artichoke & Spinach

Charcuterie
Our assortment of cured meats is a great addition to the Market Table. We source out charcuterie from award winning producers from around the world. We pair the charcuterie with lots of different mustards (another love), olives, caper berries and pipparas. Examples of charcuterie that we admire:

Charlito’s Cocina Salami Picante The spiciest of this Queens, NY–based line of Spanish salami gets its heat from a house blend of chiles.

Chop Sopressata
Coming out of the Portland, OR, cured-meat scene, a white-peppercorn-laced sopressata that skews both sweet and spicy.

Creminelli Coppa
The clove-rubbed pork shoulder from this Salt Lake City company is fatty like prosciutto, with more nutty, complex flavors.

Olympia Provisions Loukanika
Celeb salumist Elias Cairo uses a family recipe for this cumin-citrus Greek number out of Portland, OR.

Boccalone Brown Sugar and Fennel
The brown sugar in this Bay Area–made salami leaves no sweetness, only soft caramel notes.

Olli Salumeria Molisana
Made from heritage pork by a multigenerational salumi master, the peppercorn-and-garlic Molisana is perfect

Salt & Time Pequin and Oregano
Oregano-flecked Bresaola: This Italian air-dried beef is seasoned with herbs and spices, resulting in a tender, lean, and slightly tangy slice of meat. It offers a delightful alternative to traditional pork-based cured meats.

Plated Menu

Salad
Bolinas Lettuces & Edible Flower Salad, Easter Egg Radishes, Heirloom Cherry Tomatoes, Serpentine Cucumbers, Edible Flower Vinaigrette

Main a choice
Slow Red Wine Braised Stemple Creek Grass Fed Beef Short Ribs,
Little Farm Potato Gratin, Blue Lake Green Beans, Lavender Roasted Rainbow Carrots

Grilled Line Caught Local Fish, Summer Risotto, Charred Corn, Summer Squash, Heirloom Cherry Tomatoes, Stone fruit Tomato Chutney

Stuffed Summer Squash, Quinoa & Toasted Pecan Stuffing, Corn Soubise

Bite Size Sweets Chocolate Peanut Butter Truffles,
Citrus Tarts, Shortbread Crust, Edible Flowers
Strawberry Peach Hand Pies

Signature Spanish Paella Menu + Plated Salad

Bolinas Little Gem Lettuces, Manchego Cheese Tuiles, Creamy Garlic Dressing

Spanish Tortillas, Romesco Sauce

Charred Bolinas Peppers

Papas Bravas, Pimenton Aioli

Seafood Paella, Prawns, Clams, Mussels, Spanish Chorizo, Chicken, Signature Sofrito Sauce, Bomba Rice

Vegetarian Paella, Signature Sofrito Sauce, Bomba Rice, Seasonal Organic Vegetables

House Made Yeast Rolls, Garlic Butter

Spanish Almond Cake