2019 Event Menus

These menus will continue to be updated as they come in from our caterers who are working to craft perfectly paired menus. 

Grilled lamb with a dried cherry sauce, served with a housemade fondue|Lentil salad with goat cheese, mirepoix and walnut vinaigrette|Roasted potato Ratatouille salad with tapenade| Housemade walnut cake


Fire Roasted Piquillo Peppers – Charred Mango| Herb & Goat Cheese Mousse|Arugula Slaw
Candy Apple Pork belly Skewers – Pork Caramel Glaze
Fire Smoked Lamb Loin – Garlic Herb Marble Potatoes| Blackberry Ketchup|Local Zinfandel Mint Gastrique| Radish Slaw


Spanish Paella – A Blend of Seafood, Chicken and Spanish Chorizo served in a saffron rice| Patatas Bravas – Crispy Potatoes, Drizzled  with a garlic aioli and a Pintxo Sauce.  (Mild Fire Roasted Piquillo Pepper Sauce) | Pan Con Tomate – Grilled Crispy Bread topped with a Fresh Tomato, Olive Oil and Garlic Spread


Slow roasted pig on a spit | Chilled polenta with a house made marinara sauce | Bruschetta with vine ripened tomatoes with a balsamic glaze on a crustini


Parmesan Polenta with Mushrooms | Gnocchi with Porchetta Ragout | Arrosticini Style Lamb Skewers with Salsa Verde and Fried Garlic |Grilled Panzanella, Shaved Pecorino