Spring Startup Sensory Stations

Soup Sips
(Served in test tubes)
Green garlic soup with round parmesan crisp
Carrot soup with dehydrated carrot crumble
Roasted pepper soup with prosciutto crisp

Pitch Your Product Pipettes
Buffalo fried chicken with hot sauce pipettes
Fresh mozzarella, olives, artichoke with balsamic pipette

Stealth Mode 
(Served in petri dishes)
Beet Mochi with hazelnuts
Fish-free poke, avocado, nori, sesame, puff rice

Cyber Cheese Fondue
Served with house made warm pretzels and sausage bites

Developer Taste Buds 
Miracle Fruit presented in bowls
Served with kumquats, strawberries, celery, sour candies, salt and vinegar chips, bitter chocolate, pickles

Passed Late Night Sessert
Warm mini chocolate chip cookies with mini bottles of milk

Summer Beer and Wine Pairing

Beer pair station
To pair with craft beers

Vadouvan cauliflower fritters, green onion yogurt, maldon salt
Paired with Ballast Point Brewing Company Amber Ale

Pigs in blanket – bratwurst, sauerkraut, pickled mustard seeds
Paired with Anderson Valley Summer Solstice

Achiote chicken tacos, guacamole, spicy cilantro lime slaw
Paired with Stone IPA

 

Charcuterie Grazing Station

Featuring Fra’ Mani Salumi – Nostrano, Salametto, Calabrese, Toscano, Gentile
Cornichon, pickled red onions, fermented pickles, whole grain mustard, warm baguette

 

Wine Pairing Stations

Smashed fig, goat cheese, saba, house made walnut-cherry crisp
Paired with 2017 Banshee Rosé of Pinot Noir, Mendocino County

Smoked salmon, scallion corn cakes, dill cured cucumbers, crème fraiche
Paired with Silver Point Cellar Chardonnay 2018

Beef tenderloin, tarragon aioli, micro arugula, fried capers, house made cracker
Paired with Stags’ Leap Winery “The Investor” Red Wine 2016

 

Port Pairing Station

Chocolate pot de creme, whipped cream
Paired with 1997 Fonseca Vintage port

Caramel cheesecake bites
Paired with Taylor Fladgate 20-Year-Old Tawny

Fall Cocktail Party

Passed Appetizers 
Wild mushroom panisse, chives

Scallop crudo, satsuma, castlevatrano olives, fennel, pink peppercorn, extra virgin olive oil

Winter squash soup shot, crème fraiche
Served with mini French onion panini

Red wine braised beef short ribs, parsnip mash, horseradish gremolata

Passed Appetizers 
Cowgirl Creamery Wagon Wheel and  Red Hawk,  Pt Reyes Bay Blue,
Nicasio Valley Foggy Morning, Cypress Grove Humboldt fog,
Persimmons, apples, grapes, dried dates and figs
California almonds and walnuts
Seeded crackers, crostini

Harvest vegetable crudité, romesco

Mini roasted pork sandwiches, shaved fennel slaw, salsa verde, charred lemon aioli, soft roll

Crab salad parfait with citrus, avocado, tobiko caviar, creme fraiche

Roasted squash mini sandwiches, herbed goat cheese, arugula, balsamic onion, soft roll

Smoked applewood bacon, caramelized onion, goat cheese, savory tart

Take-A-Ways
Branded sugar cookies
Branded Smore kits

Winter Lunch

Gourmet Street Tacos
Made to Order 

Baja-style pacific cod cabbage, pickled slaw, crema
Chicken tinga, guacamole, cilantro
Butternut squash, brussel sprouts, poblano peppers
Soft corn tortillas

Condiment Station
Fire roasted salsa, salsa verde, habanero salsa

Guacamole, queso fresco, crema, cilantro, jalapenos, limes

House-made tortilla chips

Farmer’s Market Station
Chopped romaine salad, citrus, avocado, scallions and jicama with citrus jalapeno dressing

Marinated chayote squash salad, cucumber, radish, lime, cilantro

Black bean and quinoa salad with peppers, red onions, apple cider vinaigrette

Overflowing with winter fruits and vegetables, including tropical fruits

Live Churros Station
Churros: Cinnamon sugar, chocolate and red velvet
Dipping sauces: chocolate, dulce de leche