Catering will account for the largest portion of your Special Event budget. Your menu should be exactly what you want.

Our Special Event menus are designed around your favorites, because we believe you should decide what your menu will include - not the other way around. See our past custom menus below.

Juan and Tanya's Summer Buffet Menu

Juan and Tanya were looking for an eclectic mix of dishes that reflected his Mexican heritage, her Jamaican heritage, and their love of Indian food and chicken.

Passed Hors D'oeuvres
Mini Pea and Potato Samosas with Cilantro Chutney
Chicken Tikka Skewers with Mint Raita
Maitake Mushroom Pakoras with Herbed Yogurt Sauce
Fried Plantains with Sour Cream and Mango-Habanero Jam

Buffet Dinner
Field Greens Salad with Cilantro Vinaigrette, Sun Gold Tomatoes, and Feta
Baby Lettuce Salad with Pineapple Vinaigrette, Toasted Coconut, and Almonds
Pollo Asado
Mesquite-Grilled Jerk Chicken
Caribbean-Style Grilled Vegetables with Habanero, Thyme, and Lemon
Jamaican Rice and Peas
Macaroni and Cheese with Aged Cheddar, Brie, and Gruyere
White Rice Pilaf with Queso Fresco, Roasted Poblanos, and Grilled Corn
Yucatecan Refried Beans with Habanero and Epazote
Wedding Mole
El Molino Flour Tortillas
Heirloom Salsa Fresca, Spicy Salsa Roja, Mango Salsa, Habanero Hot Sauce

Beverages
Horchata, Jamaica, Ginger Beer

Dessert Station
Mini Vanilla Bean and Chocolate Cupcakes


Beth and Jeremy's Summer Plated Dinner

Beth and Jeremy wanted to impress their out-of-state friends and family with the best California has to offer.

Passed Hors D'oeuvres
Truffle Grilled Cheese Sandwiches with Lingonberry Jam
Grilled Prawns with Peach Salsa
Miso Corn Cakes with Sour Cream and Pesto

First Course
Cumin-Roasted Rainbow Carrot Salad with Avocado, Sour Cream, and Toasted Seeds

Main Course
choice of:
Grilled California King Salmon with Meyer-Lemon Herb Butter
Pollo Asado-Style Grilled Airline Chicken Breast with Jus
Stuffed Portobello Mushroom with Melted Taleggio
served with:
Fried Farro with Grilled Corn and Scallions
Roasted Baby Zucchini, Baby Pattypan, and Baby Crookneck Squash
Blistered Cherry Tomatoes

Dessert
Upside-Down Peach Bourbon Cake with Chantilly Cream


Courtney and Wally's Summer Buffet Menu

We took inspiration from the classic Italian dishes Courtney and Wally fell in love with during their time spent studying abroad together.

Passed Hors D'oeuvres
Arancini di Funghi
Margherita Grilled Pizzas
Peach and Prosciutto Crostinis

At the Table
Warm Acme Bread Company Rolls with Whipped Rosemary-Olive Oil Butter

Buffet Dinner
Herb-Marinated Wood-Grilled Chicken with an Early Girl Tomato Vinaigrette
Flank Steak Roulade with Sauce Verte
Heirloom Tomato and Burrata Salad with Garlic Oil and Fleur De Sel
Nectarine Salad with Plum Vinaigrette, Point Reyes Blue Cheese, and Marcona Almonds
Golden Potato Gratin with Gruyere and Shallots
Housemade Truffled Sweet Corn Raviolos with Goat Cheese and a Sage Butter Sauce


Michelle and Ryan's Early Autumn Buffet Menu

Michelle and Ryan wanted California cuisine influenced by their love of Spanish and Indian food and her Indonesian heritage.

His and Hers Signature Cocktails
Bourbon Ciders
Moscow Mules

Passed Hors D'oeuvres
Chicken Croquettes with Chile Aioli
Gado Gado Bites: Indonesian Vegetable Salad on a Shrimp Chip
Lavender Goat Cheese Crostinis with Pear and Candied Walnuts
Mini Pea and Potato Samosas with Cilantro Chutney

Buffet Dinner
Baby Lettuce Salad with a Sherry-Shallot Vinaigrette, Grapes, Bacon, Gorgonzola, and Hazelnuts
Cumin-Roasted Rainbow Carrot Salad with Avocado, Sour Cream, and Toasted Seeds
Herb-Marinated Grilled Chicken with an Early Girl Tomato Vinaigrette
Fennel-Roasted Pork Tenderloin with a Cranberry Mostarda
Vegan Roasted Kabocha Squash Stuffed with Black Rice, Ciabatta, and Sage
Mixed Grilled Vegetables with Romesco Sauce
Buttery Parsnip Puree

Dessert Station
Toasted Coconut Cake
Apple Crostadas with Brown Butter Streusel
Summer Berry Pavlovas


Paul and David's Late Summer Stations Menu

Paul and David wanted their wedding to feel more like a great party than a formal dinner. We placed stations throughout the event floor to encourage guests to wander and mingle.

Welcome Beverage
Kir Royale

At the Bar
Bear Trap: Gin, Sage, Huckleberry Syrup, Lemon, Club Soda
Hoosier Apple Knocker: Bourbon, Apple Cider, Sage, Lime

Passed Hors D'oeuvres
Gravlax Deviled Eggs
Fig and Cambozola Flatbreads
Nectarine and Proscuitto Crostini

Luxe Cheese and Charcuterie Station
A Selection of Artisan Cheeses by Cowgirl Creamery, Cypress Grove, Nicasio Valley, and Bellwether Farms
Coppa, Sopressata, Salami, Bresaola, and Prosciutto
Colorful Farmers Market Selection of Fresh Fruits and Vegetables
Housemade Hummus, Buttermilk-Herb Dip, and Smoked Trout Dip
Artisan Crackers, Crostini, Grissini, and Fresh Breads
Bits and Bites like Nuts, Pickles, Olives, Honey, and Fruit Pastes

Grilled Pizza Action Station
Margherita Pizzas with Heirloom Tomatoes, Fresh Mozzarella, and Basil
Sausage and Olive Pizzas with Garlic Confit, Kalamatas, and Cerignolas
Fig and Prosciutto Pizzas with Goat Cheese and Arugula
Harvest Salad with Shallot-Sherry Vinaigrette
Heirloom Tomato and Burrata Salad with Garlic Oil and Fleur de Sel
Nectarine Salad with Plum Vinaigrette, Point Reyes Blue Cheese, and Marcona Almonds
Summer Melon and Heirloom Tomato Panzanella with Lemon, Chile, Basil, and Mint

Make-Your-Own Dirty Fries Station
Shoestring French Fries
Carnitas, Shredded Cheese, Grilled Corn and Sun Gold Tomato Salsa, Tomatillo Salsa, Crema, Scallions, Arbol Chile Sauce
Trio of Housemade Sauces: Truffle Aioli, Balsamic Ketchup, Ranch


Jesse and Ben's Late Fall Family-Style Dinner Menu

Jesse and Ben wanted a seasonal menu was both indulgent and welcoming.

At the Table
Acme Bread Company Foccacia with Housemade Olive Oil and Za'atar Dip

First Course
Little Gem Salad with Persimmon, Pomegranate, Fried Garlic, and Blue Cheese Dressing

Main Courses
Fennel-Roasted Pork Tenderloin with Cranberry Mostarda
Merguez-Spiced Rack of Lamb with Fried Shallots and a Sherry Jus
Housemade Kabocha Squash and Humboldt Fog Raviolos with Brown Butter and Walnut Picada
Potato, Leek, and Chard Gratin with Tallegio and Parmigiano
Roasted Fall Vegetables with Whole Grain Mustard Vinaigrette, Feta, and Pine Nuts

Dessert Station
Housemade Hot Cocoa with Vanilla Marshmallows and Chantilly Cream
Burnt Almond Wedding Cake


Anica and Sandeep’s Winter Plated Dinner

Anica and Sandeep wanted a tasting menu featuring their favorite foods, including lamb and nutella. Our menu accommodated the many vegetarians and expecting mothers on the guest list.

Cocktails
Pomegranate Sparkler

Hors D’oeuvres
Lamb Meatballs with Italian Salsa Verde
Glazed Beet and Burrata Crostini

First Course
Dungeness Crab Cakes with an Apple-Cilantro Salad and Curry Aioli
Vegetarian Alternative: Crispy Artichoke Hearts with Aleppo Pepper

Second Course
Winter Salad with Persimmons, Pomegranate, Hazelnuts, and Feta

Third Course
Caramelized Onion and Goat Cheese Ravioli with Pink Peppercorns

Fourth Course
Merguez Rack of Lamb with Sherry and Shallots, Sweet Potato Puree, and Roasted Brussels Sprouts
Vegetarian Alternative: Rice-Stuffed Cabbage Parcels with Ricotta and Pine Nuts

Dessert
Nutella Mousse with Chocolate Cookie Crumbles, Hazelnuts, and Chantilly Cream

Get in touch to get started on a custom menu of your own.