Family-Style
and Buffet Dining
In order to allow our Chefs to curate the most inspired and seasonal dishes, our menu below is somewhat vague to allow for creativity and spontaneity while browsing the abundant and beautiful farmer’s markets of Wine Country. Expect to be surprised with several nuances to the descriptions below.
2025 Family-style and Buffet Menus
Our Family-style and Buffet packages include an inspired, non-alcoholic beverage dispenser, three passed or stationary hors d’oeuvres, one salad, two sides, and two entrees options for grazing tables, dessert, and immersive culinary experiences like our “Churn Your Own Old Fashioned Ice Cream” and Artisan Cheese Fondue stations!
Our Chefs source most of the ingredients from the abundant farmer’s markets. Expect to be surprised with seasonal nuances to the descriptions below!
GARDE
Eclectic Sonoma salads with a truly spoonable dressing
Roasted Oak Hill beets, pickled gold beet, fuyu persimmon, Valley Ford gorganzola, crispy onion and seeds
Glen Ellen chicories, Castelvetrano olive vinaigrette, Mezzo Secco
Sunray Farms arugula, Laura Chanel goat cheese, candied almond, creamy apple cider dressing
Tender kale, roasted farm squashes, pomegranate, orange zest, toasted pumpkin seeds, honey-balsamic vinaigrette
ENTREMETIER
Farmers market vegetable and heirloom starch side dishes
Smoked garlic-miso butter potatoes
Crispy farm potatoes with sun-dried spicy espelette
Forbidden rice salad with California dates
Whipped celery root puree with fresh celery leaves
Beluga lentils and smoked bacon cassoulet
Caramelized Cassidy Ranch winter squash, figs in cabernet vinegar
Variety of brassicas, cauliflower soubise
Roasted Oak Hill tokyo turnips, calabrian chile butter, lime zest
Farmer’s market carrots, Hector’s honey and bee pollen
ROTISSEUR
Pasture raised or wild caught and locally sourced protein
Ricotta and arugula gnocchi, Glen Ellen olive oil and basil, blanket of parmesan
Filo and chickpea strudel, ka’otola feta, saffron-scented tomato sauce, herb salad
Crispy duck leg confit, d’anjou pear mostarda
Pan-seared salmon, vadouvan curry butter, local yogurt
Local halibut, nardello chile and coconut curry
Filet mignon, creekside shiitake, mushroom-beef jus
Braised short rib, charred shallot petals, red wine jus
PÂTISSIER
Redolent dessert made from the finest Sonoma ingredients
Brown butter and almond financier, whipped white chocolate-lime ganache, seasonal fruit compote
Gateau au chocolat, whipped coffee ganache, cocoa nib streusal, warm caramel, gold-gilded chocolate
Bourbon-brown butter chocolate chip cookies
Citrus curd tartlets with toasted pistachio meringue
Trio of chocolate and red wine truffles
Churn Your Own Ice Cream! Experience