private events

house cured olives

set on tables upon arrival

wood fired pizzas

cut into 8ths and cooked with local oak

dessert

assortment of big sur bakery cookies and bars

salad

butter lettuce with
shaved fennel, tarragon pecorino + lemon dressing

vegetables

roasted seasonal vegetables with micro greens + herbs
.
creamy mashed potato with saute of mushroom + roasted garlic

salad (choose one)

baby lolla rossa
with pistachios, feta, green bean + creamy garlic dressing
.
butter lettuce with
shaved fennel, tarragon, pecorino + lemon dressing
.
mixed green salad with
lemon poppy seed dressing, sunflower seeds & roasted carrots
.
seasonal option

vegetables (choose two)

roasted fennel, beets, celery root, carrots + baby bok choy
.
yam + sweet potato cheddar pie +
sauté of shallots + green beans
.
sauté of cauliflower + roasted nuts + dried fruit + vegetable
.
herb mashed potatoes + wilted seasonal greens + mushrooms
.
heirloom beans + mirepoix + mushrooms + seasonal vegetable

wood fired pizzas

cut into 8ths and cooked with local oak

entrees (choose two)

grilled local ahi drizzled with balsamic served rare
.
wood-roasted half chicken with garlic gravy
.
seared then roasted maple leaf duck breast
with ginger garlic reduction
.
oven roasted local catch with lemon dressing + herbs
(inquire seasonally)
.
oak-grilled beef tri-tip with red wine sauce
(inquire about pricing on prime cuts)

dessert

plated seasonal dessert with house made ice cream

passed hors d'oeuvres
chef's seasonal selection of 4-6 choices

$17 per person
hors d'oeuvres examples:
wood fired garlic mushroom caps with bacon
fava bean puree on 9-grain
mini skewers of lamb with pesto
caprese mini pizettes
long cooked green crostini with aged goat cheese
beets with herbed goat cheese cucumber with house cured salmon seasonal fish tartar gougeres served warm

house marinated olives

$3 per person