Weddings
Weddings are where our food really showcases all the gorgeous deliciousness of central California ... Our menus focus on what is best at the farmer's market at the time of your wedding and we create custom seasonal menus for each wedding. We give every wedding our full attention and execute each step with beautiful presentation, attention to detail, and seamless service.
Sample Menus
At the bar
Rhubarb spritzer
Passed appetizers
Fresh pea soup, creme fraiche and chive blossoms
Little cups with housemade ranch and spring crudite
Dungeness crab cakes with meyer lemon aioli
Buffet dinner
Endive caesar with garlic croutons
Hanger steak, crispy potatoes and spring onions
Black cod, cara cara orange and white wine butter, roasted radishes
Asparagus, fried capers, pasture raised eggs
French lentils, golden beets, spinach and feta
At the bar
Lemon verbena limeade
Buffet appetizers
Smoked salmon rillettes on buttered toast
Prosciutto-wrapped fresh mozzarella, fried sage
Grilled sourdough, fava beans, garden variety sheep cheese
Family-style salad
Blue heron baby lettuces, cherries, hazelnuts, fromage blanc
Family-style dinner
Porchetta, Italian style pork roast with garlic, thyme, sage, rosemary
Wild king salmon, wilted spinach, leeks
Fennel and zucchini gratin with white wine and parmesan
Farro salad with sugar snap peas, asparagus, lemon, spring pesto
Seasonal welcome cocktail
Santa Rosa plum and lime vodka cocktail with mint
Passed appetizers
El salchichero smoked bacon-wrapped dates with pt. Reyes Blue cheese
Galettes with king trumpet mushrooms and herbed chèvre
Cucumber, ahi, sesame oil, chili, green onion
At the bar
Marcona almonds with rosemary
Sweet potato chips with manchego
Plated salad
Mini companion bakery loaves served with Strauss salted butter
Chopped salad with little gem, cherry tomatoes, cucumbers, and creamy herb dressing
Bowls of olives and belle olive oil on the table
Buffet dinner
Porcini marinated grass-fed rib-eye steaks
Grilled lemon, herb, and chili de Arbol marinated California sea bass with chermoula
Roasted fingerling potatoes
Rapini with garlic and chili
Leek, fresh pea, and asparagus risotto
Farro and mushroom puff pastry pie
Grilled asparagus with blood oranges
Seasonal welcome refresher
Housemade blueberry lemonade
Passed appetizers
Cucumber with H&H ahi crudo, Brokaw avocados, chili oil, ginger and radish sprouts
Grilled olive bread bruschetta with dry farm tomatoes, burrata, marjoram, lemon oil
Grass-fed skirt steak, grilled onions, balsamic, wrapped in radicchio, tied with a green onion
Stationary appetizer buffet
Local artisan cheeses and charcuterie paired and plattered individually with our own Plumline condiments, seasonal fruit, lucques olives, crackers and companion bread
Plated salad
Green butterhead lettuces with frog hollow nectarines, almonds, raspberries and local chevre
Bread and butter on the table
Family-style dinner
Rosemary, garlic and lavender salt marinated rack of lamb over wilted dandelion greens
Grilled lemon thyme marinated chicken served with feta salsa verde
Fresh corn, summer squash, local sheep ricotta and french filet beans with roasted tomato vinaigrette served over farro
Roasted baby gold and red beets, tokyo turnips and pinnacle farm carrots with a sherry shallot vinaigrette
Dessert service
Verve coffee, Numi tea, Strauss milk with service of client's dessert
At the bar
Melon agua fresca
Passed appetizers
Grilled sourdough, sheep ricotta, local honey, roasted figs, big sur salt
Potato latkes, horseradish creme fraiche, smoked trout
Heirloom tomato, sweet peppers, persian cucumber gazpacho
Buffet dinner
Buttermilk roast chicken
Swordfish, meyer lemon and hibiscus salt skewers
Saffron rice pilaf with dill and pine nuts
Romano beans, fresh shell beans, cherry tomatoes, pickled shallots
Dry-farm tomato salad with feta and cucumbers
“THANK YOU for helping to make our wedding absolutely amazing! The food was hands down the best we’d ever had at a wedding, and our guests are still talking about it. Also, a huge thank you for making sure everything was organized, beautiful, and well-run. We couldn’t have chosen a better caterer. :)”
-Katie & Leroy
FAQ
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We offer full service, drop off or pick up catering.
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Yes! We are happy to place a rental order for you with one of our local companies to provide any items you may need for your event. Once your event is booked, we can do a site visit to help you determine rental needs and layout.
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Yes! Our bartenders can serve your beer and wine and can provide ice to chill your drinks. If you would like to serve cocktails or NA drinks, we can provide custom mixers and garnishes for an additional charge. We are happy to consult on alcohol purchasing quantities for your event as well.
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Definitely! We can easily offer Vegetarian, Vegan, Dairy-Free, and Gluten-Free options on almost every menu. Please let us know if any guest has a severe allergy.
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Yes! We can provide compostable plates, utensils, cups and napkins for your event for $2-$5 per person, depending on the menu. We always keep the environment in mind when making our choices in an effort to minimize the impact on the environment and landfill.
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Definitely! We have lovely platters and serving utensils for buffet and family style service. For pick-up and drop-off events we charge a 7-10% service fee for use of the platters and ask that they be returned clean to us within 2 business days after your event.
If disposable is more appropriate for your event, for a 3% fee we will provide recyclable, and /or compostable platters and utensils.
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Yes! We can provide beautiful, local, organic floral bouquets and mason jar vases for $25-$55 per bouquet.
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Yes! We are happy to customize a menu for you. Please allow up to a week for a customized menu proposal with possible additional days if there are a number of redos of the proposal.
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Your deposit is non-refundable. If an event is cancelled less than 30 days before, payment in full is expected. In the event of an unforeseen last minute cancellation, we will gladly donate the meal to a local charity.
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In the event of impromptu ingredient changes due to seasonality or production from our local farmers, quality substitute ingredients will be chosen with care.
Inquire
Cooper Carras: photo 4
Sandra Fazzino: photo 2
The Curated Feast: photo 6