My Custom Menu
Personal, unique, memorable. Together we'll create the perfect custom menu for you and your event. To start the creative juices flowing, find a few Sample Dishes you like, click [+] add to my menu, and then click the green button just below so we can brainstorm some delicious ideas together.
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Perfect Wedding Catering
We once sent 78 emails back and forth in helping one of our clients plan every last detail of her event. Another time we ran to a thrift shop on the day of the event after a customer decided they wanted our crew wearing outfits from the 80's. We understand that each of you has a different vision for your event and while we extend our wisdom and experience, we make every effort to make things exactly how you want them.
It's your wedding, and we're here to make it exactly how you want it to be. Chef John Silva will work with you to craft a menu based on your tastes and preferences, perfect for your big day. We customize all of our services down to the last detail as well as give you added Peace of Mind that everything will be perfect!
Customer Testimonials | Chat with us about menus and pricing >>
- Classic Caesar Salad with Jumbo Garlic Croutons
- Grilled Tri-tip with Horseradish Crema
- Spice-Rubbed BBQ Chicken
- Roasted Bell Pepper Purses with Caramelized Shallot, Whipped Goat Cheese and Salsa Verde
- Wild Arugula Salad with Crumbled Feta, Shaved Red Onion, Toasted Almonds and Honey Balsamic Vinaigrette
- Potato Salad with Fines Herbes and Dijon-Tarragon Aioli
- Acme Dinner Rolls with Caramelized Shallot, Chive and Balsamic Compound Butters
- Marinated Late Harvest Tomatoe Toy Box Panzanellas
- Miniature Angus Sliders with Pickled Red Onion and Blue Cheese
- Lemon and Basil Roasted Shrimp with Remoulade
- Crispy Polenta Cakes with Sundried Tomato Aioli
- Fennel and Dijon-Crusted Pork Tenderloin with Horseradish Crema
- Pacific Salmon Tartar on Miniature Dill Crisps
- House-made Crackers with Sweat Pea and Fava Salsa Fresca
- Petite Chocolate Cupcakes with Salted Truffles
- Specialty Cocktail: Pomegranate and Meyer Lemon Martini
- Fava and Spring Pea Fritters with Minted Ttatziki
- Miniature Parsnip and Pecorino Tortellini with Truffle Oil in Silver Spoons
- Ahi Tuna Tartar in Miniature Spiced Cones
- Shaved Asparagus, Frisée, French Breakfast Radishes, Fresh Shelled Spring Peas, Parmesan and Meyer Lemon Vinaigrette, Parmesan Crisp
- Lemon Risotto with Butter-Poached Prawns, Caramelized Baby Artichokes, Fava Beans, Pea Coulis
- Smoked Pepper “Au Poivre” Filet Mignon, Thyme and Parmesan Crust, Tarragon-Shallot Butter, Wild Mushroom Salad
- Miniature House-made Cookies, Pistachio Gelato, Spiced Chantilly Cream
- Lemon and Olive Oil–Poached Salmon with Dill Gremolata
- Mâche and Mixed Green Salad with Green Goddess Vinaigrette
- Cucumber and Yoghurt Salad with Marinated Tomatoes
- Double Chocolate Cake Bites with Salted Chocolate Ganache
- Prosciutto-Wrapped Asparagus with Capers and Lemon Vinaigrette
- Tuscan Lunch Platter: Assorted Charcuterie, Sliced Cheeses, Lightly Pickled Grilled Vegetables, Stone-Ground Dijon Mustard, House-made Aioli and Acme Rolls
- Spring Vegetable Salad with Pesto
- Biscotti, Almond Sables, Espresso Crisps and Sweet Cream
- Miniature Buttermilk Chive Biscuits with Bacon Jam
- Sherry and Chili Flake–Glazed Prawns on Roast Delicata Squash
- Homemade Ricotta on Thyme and Honey Glazed Crostini
- Miniature Angus Sliders with Smoked Paprika
- Salted Pistachio Sables with Goat Cheese and Candied Ginger
- Miniature Guinness Cake Bites with Salted Ganache
- Prepped for the omelette station. Craft services for a movie shoot on Angel Island.
- Vanilla Sponge Cake with Meyer Lemon Curd and Glazed Raspberries
- Pan Seared Quail with Fried Sage, Brown Butter, and Red Grapes over Polenta
- Passed Appetizers Firecracker Prawns with Sweet Chili Dipping Sauce Shitaki Mushroom Soup Dumplings in Chinese Spoons Sweet Potato and Avocado Tartar in Crispy Wonton Cups 2 buffet stations: Pressed Chicken in Ginger and Lemongrass Curry Chili Gla
- Stationed Bites: Tartar; avocado, sweet potato, crispy wonton cups Artisan Cheese Board Plated: Farmers Market Inspired Amuse Bouche Winter Greens Salad; shaved watermelon radish, tomato, marinated cucumber, lemongrass and ginger vina
- Firecracker Prawns with Sweet Chili Dipping Sauce
- Shitaki Mushroom Soup Dumplings in Chinese Spoons
- Sweet Potato and Avocado Tartar in Crispy Wonton Cups
- Garlic and Almond Black Beans
- Emerald Rice
- Pressed Chicken in Ginger and Lemongrass Curry
- Chili Glazed Beef with Citrus
- Baby Gem Salad with Crispy Rice Noodles and Ponzu Dressing
- Green Tea Pana Cota
- Steamed Sweet Buns with Lemon Curd
- Tartar; avocado, sweet potato, crispy wonton cups
- Fried Plantain with Cumin Scented Black Beans and Jalapeno Crema
- Farmers Market Inspired Amuse Bouche
- Winter Greens Salad; shaved watermelon radish, tomato, marinated cucumber, lemongrass and ginger vinaigrette
- California Halibut; spicy coconut broth, grilled scallions, crushed purple potatoes
- Mandarin Orange Petite Souffles with Ginger Salted Caramel
- Spanish Almond and Garlic Gazpacho with House Made Croutons and Manchego Cheese in Shot Glasses
- Burrata, grape tomatoes, and basil oil on flat bread
- Oven Roast Soffrito, anchovies, and organic olive oil
- Salted Chocolate Pavlova
- Espresso Pana Cota with Glazed Raspberries
- Summer peaches and apricots, oleo Nuevo, ricotta, welsh sea salt
- Sweet potato gnocchi, chili oil, dolce latte gorgonzola
- Lasagna verde Bolognese
- Traditional Shrimp Cocktail: Court Bouillon Poached Shrimp served with House-Made Cocktail Sauce and Creamy Pesto Aioli
- Mediterranean Bruschetta Bar: Greek Olive Tapanade with Garlic Hummus, Tomato Basil Brushchetta, Crumbled Feta, Fresh Mozzarella and served with Garlic Herb Crostini and Spicy Pita Chips
- Garden Fresh Crudite: Assorted Fresh Seasonal Vegetables displayed with Pesto Ranch and Red Bell Pepper Sauce
- Mozzarella Stuffed Chicken in Lemon and Caper Sauce
- Roast Acorn Squash with Winter Ratatouille
- Salted Pistachio Sables with Pepper Whipped Goat Cheese and Candied Kumquat
- Parmesan Crusted Filet
- Parmesan Crusted Filet Mignon with Fried Shallot Butter
- Crispy Arancini with Parsley Dipping Sauce
- Port Poached Pears with Spiced Crema
- Roast Hazelnut Pavlova with Meyer Lemon Whipped Marscapone and Salted Caramel
- Let us cook for you and your friends.
- Parmesan Crusted Filet Mignon with Shallot Butter
- Dining in Calistoga
- Old Bay Steamed Crabs
- Old Bay Steamed Crabs
- A summer dinner in the woods.
- Gingerbread Decorating Contest for our Guests
- Sometimes simple is perfect.
- We also do Craft Service Catering anywhere you need it.
- A Spring Table Setting
