CORPORATE EVENT MENU


FROM THE SOURCE OF VALUE TO THE VALUE OF RESOURCES:  
Our stations will be curated by farmers and artisans that are producing the best ingredients that the Bay Area and beyond has to offer. We call this "informed freshness."


THE FUNDAMENTALS:
Savory Passed Appetizers Presented to your guests by our Culinary Eye Team.

From Field to Fork:  Miniature Purple Potato Croquettas with Spicy Papas Bravas Sauce and Lemon Aioli

Out on the Range:  Miniature Organic Angus Sliders with Caramelized Red Onion and Cheddar on Brioche

Harvest Basket:  Puffed Rice Crackers with Sweet Pea Salsa Fresca and Edible Flowers

Sweet Earth Shots:  Ginger and Lemongrass Carrot Bisque with Spiced Coconut Foam

Fishermans Catch:  Spicy Salmon and Cucumber Ceviche on Corn Crisps with Pickled Chilies

SAVORY DINNER STATIONS:
A selection of local California produce and products freshly presented.


THE SEED INDEX:
The living farm stand.  A chef curated farmers market salad station.  Assorted baby lettuces and field vegetables plucked to order and dressed with vinaigrette misters.  Served over beds of wild forbidden rices and edible dirt.


THE TIDE CHART
Sustainably sources seafood offerings. 

Local and Sustainable Chowder served in Boudin Bread Bowls

Monterey Po Boys with Tangy Carrot Slaw


CALIFORNIA ALMANAC
Chefs tasting counter of classic and not so classic preparations.

Grilled Apricots, Marinated Goat Cheese, and Spiced Almonds

Citrus Braised Local Pork Shoulder over Spiced Collard Greens and Farro


THE FIELD GUIDE
A Hunters Dinner Station

Slow Braised Duck Mole over Creamy Cracked Wheat Porridge in Corn Husks

Shaved Green Garlic Marinated Steak over Smoked Potato Puree with Horseradish Crema

 

Donut Cart