Menu Selection
Specializing in appetizer parties under 50 buffet parties under 30, and sit down dinners under 15; individually designed to feed your tastes and senses.

APPETIZERS
V – denotes vegetarian
V* – denotes vegan
Many appetizers can be adapted as meatless, gluten-free, dairy-free and for allergies so please ask.
Farmers Market Roasted And Raw Vegetable Platter
Roasted, grilled and raw seasonal vegetables, olives, housemade pickles, garlic mushrooms, and a selection of dips
Modern Day Charcuterie
Artisan sausage and dried meats, mustards, rye bread, Sweet Potato Fries, Lime Cumin Fingerlings, Candy Garlic Bites, Roasted Olives
Antipasto Platter
Buffalo mozzarella and other Italian favorites: sausages, salamis, standing raw veggies, olives, roasted reds, Vodka-spiked Cherry Tomatoes
Taste Of California Platter Highlighting Bee Pollinator Crops
Local cheese and honeycomb, with seasonal fruits, wine-bar seasoned nuts and vegetables dependent on pollinators, plus the story behind the foods
Artisan Cheese, Fruit And Nut Plates
- Phyllo Wrapped Baked Brie with Sun-Dried Tomatoes and Pine nuts
- Crispy Caramel-Topped Brie
- Cowgirl Mt. Tam with Seasonal Fruit Compote
- Savory Yogurt Cheesecake with Caramelized Onions and Crackers
- Warm Cherry Brie en Croute
- Manchego and Quince Paste Bites
- Olive Oil-Marinated Goat Cheese with Pink Peppercorns
- Pear Cracker with Brie and Nicoise
Cold Selections
- Smoked Salmon in Square Cucumber Cups
- Endive with Blue Cheese, Roasted Pecans and Cranberries (V)
- Endive stuffed with Green Bean Walnut Pate (V*)
- Eggplant Feta Rolls with Tomato Relish (V)
- Pears with Spicy Lime, Chile and Peanut Chutney (V*)
- Tuna Tartare on Nori Rice Rounds
- Purple Potatoes with Peppered Salmon and Crème Fresh
- Spice-Crusted Baby Potatoes with Tamarind Cream (V)
- Radicchio Leaves filled with Fresh Pineapple Pecan Salad (V*)
- Celery with Olive and Parsley Salad (V*)
- Caesar Salads wrapped to go (V)
- Skewered Olives and Tortellini dusted in Parmesan and Pesto (V)
- Almond-Crusted Curry Chicken Salad Tea Sandwiches
- Roasted Fig and Blue Cheese Roulade (V)
- Tahini Carrot Daikon Canapé with Black Olive (V*)
- Standing Devils (eggs) with Bacon and Pickled Jalapeño
- Eggplant, Feta and Mint Skewers (V)
- Romaine Bites with Avocado and Fresh Grapefruit (V*)
- Shrimp Cocktail served in an Ice Flower and Herb Bowl
- Almond Crusted Chèvre and Grape Truffles (V)
- Kettle Chip, Smoked Salmon or Yuba Tofu, Green Peppercorn and Cucumber
- Roasted Beet Lollipop with Walnut (V)
Sample Menus

Joe’s 65th Birthday
- Raspberry Cabernet Chicken
- Slow Roast Salmon with Tomatoes and Tarragon
- Fontina Rissoto Cakes with Fresh Chive
- Truffled Macaroni & Cheese
- Spinach Salad with Five-Spice Pecans, Red Onion, Blue Cheese Truffles, Grapes
Summer BBQ
- Southwestern Pasta with Lime Chipotle Sauce, Toasted Pumpkin Seeds, Goat Cheese
- Chicken, Beef & Vegetable Skewers, Basil Drizzle
- BBQ’ed Tofu Lime Cutlets
- Grilled Broccoli, Carrots, Cauliflower and Jicama
- Balsamic Caesar
- Kale Salad with Pecorino, Date, Avocado
- Make Your Own Wood-Fired Pizza
- Tiramisu Ice Cream Cake
Tapas for Belle’s First Wives Club
- Truffled Hazelnut Dip and Seeded Bruschetta
- Indian Spiced Phyllo and Smoked Salmon Napoleons
- Mushroom Risotto Timbales, Roasted Onion, Crispy Shallot, Red Wine Black Olive Sauce
- Crispy Polenta Stacks, Portobello Mushroom, Wilted Greens, Pomegranate Balsamic Vinaigrette
Dinner with Financial Engines
Appetizers
- Thai Shrimp Dumplings with Roasted Red Pepper Curry Sauce
- Portola Valley Bread’s Pan au Levin, Burrata, Fresh Pea, Basil Oil
- Watermelon Radish Canapé with Sesame Carrot and Black Olive
First Course
- Spring Mix with Goat Cheese Truffles, Toasted Almond, Fresh Strawberry Vinaigrette
Second Course
- Individual Terrine of Halibut in Thai Green Curry over Herb Rice
Third Course
- Pecan Crusted Beef Tenderloin, Horseradish Chive Sauce, Lavender Salt Roasted Potatoes, Grilled Asparagus with Red Wine-Soaked Sun Dried Tomatoes
Dessert
- Gelato Bar with Champagne Soaked Strawberries, Fresh Blueberries and Raspberries, Homemade Truffles, St. Germain Whip
YPO Spring Dinner
Appetizers
Osetra Caviar on Blini Cups
Grilled Proscuitto-Wrapped Asparagus with Smoked Mozzarella and Tomato Chutney
Caramelized Onion and Feta Tartlet
Ahi Tuna on Nori Rounds with Wasabi Peas
Full Belly Aparagus, burrata, santa cruz espresso balsamic
Rustic whole grain bread and olive oil
First Course
Spring pea soup, roasted poblano, cumin cream fraiche, old creek bacon
Second Course
Black sea bass, sweet parsnips, arrowleaf spinach, saffron-vanilla sauce
Third Course
Grass-fed petit filet, pommes anna, fava with panchetta, bordelaise
Dessert
Pear Almond Tart