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Private Dining Menus

A Small Sampling of Last Year's Dinners

A Summertime Family Dinner

Gathering A few things to nibble on as the family gathers
FUN TASTES WITH A TWIST… SERVED ON THE BAR

Blackberry lemonade Local Brews Husch Wines

Fresh vegetables from our local farmer’s market
Crostini with a variety of tastes
Olives, almonds and a local cheese or two

Dinner A family table by the fireplace
PLATTERS SERVED ON THE SIDEBOARD

Beef Short-Rib :: English-cut Covelo beef short-ribs slow roasted in local zinfandel, wild mushrooms and shallots. Dusted with rosemary gremolata.

Roasted Breast of Chicken :: Roundman’s bacon, roasted shallot and sage

Zucchini Ribbon “Pasta” :: Early sweet corn, cannellini roasted tomatoes, sweet basil infused olive oil

Roasted Asparagus – Roasted peppers, yuzu lemon - almond vinaigrette

Spring onion mashed potatoes

Dessert
LOCAL FAVORITE BAKER, SHARON GARNER GROWS THE FRUIT AND MAKES THE PIES
Fresh local fruit pies and vanilla bean ice cream from Cowlick’s Creamery

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A Mendocino Wedding Reception

Après Ceremony On the patio and at the tent entrance
Refreshments and tastes served to your guests as they gather for your reception and arrival
Beverage Bar Lemonades & Aguas :: Great Beers & Wines

Glass jars of colorful, icy fresh fruit drinks and bins of chilled local beers and wines

Wines
Brutocao Cabernet
Husch Le Blanc

Beers

PranQster Belgian Style Pale Ale
Scrimshaw Pilsner

Agua Frescas
Watermelon
Lime

Crudités A selection of light snacks and nibbles for your guests
Displayed on barrel heads around the bar area

Vertical Crudité
Market Vegetables and Fruits
Scallion Aïoli & Verjus for Dipping

Local Cheeses
Olives & Almonds

Crostini, Crackers & Crisps
Minis A collection of small bites

Passed butler-style

Covelo Beef Shortrib :: Red wine braise, horseradish mashed potatoes and rosemary gremolata
Rockfish Ceviche :: Local rockfish, lime, peppers, scallions, cilantro and tostados
Shrimp Cocktail :: Oregon bay shrimp and our bloody mary cocktail sauce “Hand Shaken” served in shot glasses

Reception let the real fun begin!
A seamless shift into more substantial offerings

Buffet Dinner :: Displayed on heated stone slabs, giant woks and wooden bowls

Spinach Salad Last of the summer strawberries, peppered walnuts, crumbled Pt. Reyes blue cheese and balsamic vinaigrette
Steel Fired Salmon Local King Salmon, seared on hot steel plates and basted with an herb infused local olive oil
Breast of Chicken Sonoma chicken, grilled over hardwoods, roasted shallots, Roundman’s bacon, lemon and sage
Zucchini Ribbons Summer squash cut into pasta like ribbons, sweet corn, cannellini beans, roasted tomatoes and sweet basil infused olive oil
Red Potatoes Small market potatoes, olive oil, coarse sea salt and rosemary

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A Wine Country Buffet

Display of Artisan California Cheeses
An array of fine artisan cheeses with crostini, crackers & sliced baguette

Grilled Sausages from Local Makers
Assorted mustards

Gravlax on Toasted Black Bread
Shaved red onions, capers and Dijon sauce

Angel hair Pasta Salad
Sun-dried tomatoes, chèvre and basil vinaigrette

Organic Baby Greens and Lettuces
Verjus dressing

Lightly Smoked Leg of Lamb
Cabernet, black pepper and rosemary marinade

Grilled Petaluma Breast of Chicken
Raspberry-thyme compound butter

Roasted Local Lingcod
Caramelized onion and cherry tomato confit

Mushroom Foccacia
Platters of Grapes and Berries Collection of Grilled Seasonal Vegetables

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