Menu Ideas for Catering
Specializing in handcrafted, from scratch, fine catering for your celebrations. Multicourse seated or Buffet...
Sonoma, Ca. Wine Country Weddings, By Chef Adair (Healdsburg, 2022)
|
I would highly recommend Chef Adair for his professionalism, understanding,warm personality,and amazing menu! |
Sample Menu Items Only.
We will send menus that will coincide with your specific chosen package & budget, once the estimate is requested.
We will send menus that will coincide with your specific chosen package & budget, once the estimate is requested.
Hor D’oeuvres
Deconstructed Deviled Egg En Croute & Beat Chip
Avocado ‘Mousse- Amuse’ Pumpernickel Toast & Mirepoix Brunoise
Filet Mignon Shooters
Beef filet, sourdough canapé, tarragon aioli caramelized onion
Dungeness Crab & Risotto Cake
Red curry aioli & lemon
Asparagus Tips & Parmesan With chive, truffle - en-croute
Bloody Mary Shrimp Cocktail Shots
Prawn served in a shot glass with spicy horseradish
Kalamata Olive and Sun-Dried Tomato Crostini
Topped with roasted garlic foam
Duck Confit “Quesadilla” Roulade
Goat cheese, tomatillo salsa and microgreen salad
Ahi & Fried Wonton
Yellowfin Tuna with a lemon ginger aioli and sesame seed
Lemon Chicken Crepe Roulades
Lime chipotle cream cheese, cilantro and pepper sauce
Stuffed Yukon Potato Prosciutto & Truffle
Fontina cheese with Prosciutto di Parma, white truffle oil and fresh Italian parsley baked in Yukon halves
Hamburger Slider
Angus ground sirloin, white cheddar, arugula and cherry tomato compote
Salads
Avocado, Grapefruit Salad & Crispy Prosciutto
Butter Lettuce, avocado - grapefruit vinaigrette, crispy prosciutto
“Flower Salad” & Blood Orange Lavender Vinaigrette
Nasturtium, orchids, zucchini blossoms and mixed greens with blood orange lavender vinaigrette
Baby Spinach & Blood Orange Blue Cheese Vinaigrette
Point Reyes Gorgonzola, blood orange supreme, red onion and fresh baby spinach
Caesar Salad
Hearts of romaine with our creamy Caesar dressing, house-made herb croutons, anchovy and shredded aged parmesan-reggiano
Espelette Caesar Salad
Pepper, ginger, lemon and garlic infused creamy Caesar dressing, romaine, cilantro croutons, anchovy and Manchego cheese
Crispy Leek & Avocado Salad on Arugula
Asiago cheese, reduced balsamic vinegar, vine-ripened tomatoes, scallions, drizzled with local olive oil
Laura’s Garden Organic Heirloom and Mozzarella Salad
mozzarella, heirloom tomato, pesto oil, balsamic reduction, kalamata tapenade and fresh basil
Organic Mixed Baby Greens
Fresh garden herbs, medley of greens and balsamic vinaigrette
(Or)
Baby Greens
Drizzled with reduced aged balsamic, olive oil and shredded Parmigiano-Reggiano
Dungeness Crab and Avocado Salad
On local mix greens with champagne and thyme vinaigrette
Spinach & Beet Goat Cheese Salad
Cranberry champagne-vinaigrette, chevre goat cheese, roasted organic beets on spinach
Walnut Crusted Goat Cheese Salad
Warm walnut crusted goat cheese on a bed of mixed greens, herb and balsamic vinaigrette
Appetizers – “Small Plates”
Grilled Vegetable & Smoked Gouda Terrine
On a bed of mixed baby greens and roasted pepper couli
Risotto Cakes & Scallops with a Coconut Curry Sauce
Served on a bed of sautéed baby spinach (The Chef Valodia)
Grilled Polenta & Wild Mushrooms
Greens shaved asiago and topanode
Stuffed Roma Tomato Bacon & Blue Cheese
Pancetta, herb panko, gorgonzola and micro greens
Mussels Poulette & Grilled Baguette
Tuna with Artichokes
In light saffron, sorrel, and tomato broth, served with garlic toast
Mixed Mushrooms & Puff pastry
A melody of wild mushrooms, veggies, white wine cream sauce - en croute
Lobster & Tarragon Bisque
Main Lobster tail and claw tarragon cream lobster bisque, boiled Yukon gold potato
Crab Tower
With avocado, gazpacho, frisée and a spicy aioli
Lamb Cutlet & Maple Bourbon
Maple, mint, orange and bourbon glaze with a roast Yukon potato
Dinner Plates
Sea Bass & Scallop
Black bass and diver scallops with a basil tangerine bread pudding, vegetable julienne, a citrus- basil compote, hollandaise and watercress
Braised Short Ribs & Black Truffle Risotto
Beef shorts, creamy herbed risotto and black truffle, veal reduction, served with sautéed pea shoots
Pork Loin & Curry Couscous
With warm fig and date “marmalade-compote”, braised baby carrots and yellow curry Israeli couscous
Grilled Filet Mignon Stout beef demi-glace
with a grilled onion, sweet capsicum, pine-nut curry sauté and roasted garlic whipped potato
Chicken Breast
Honey mustard chicken demi-glace, garlic and olive oil whipped russet potato, sautéed seasonal vegetables and crispy chip
Corvina Sea Bass & Potato
Pan seared with a chardonnay tarragon cream beurre blanc, purple potato pavé and seasonal vegetables
Baked Polenta & Feta Cheese
Crushed tomato, spinach, bell peppers, zucchini, edamame, corn -- succotash
Flank Steak, Avocado & Vodka Crème fraîche
Shallot and olive oil “lumpy potato,” Chinese long beans
Pork Loin Roast
Tomatillo, toy box tomato chutney, grilled asparagus and Yukon potato
Salmon & Chive Oil
Served with herb roasted Yukon potatoes and Chinese long beans
Filet Mignon
With tomato béarnaise, roasted root vegetables and wilted collard greens
Herb Crusted Rack of Lamb
Maple, orange, mint bourbon glaze, polenta and seasonal vegetable
Stuffed Chicken Breast
Prosciutto, spinach, crimini filled chicken breast, chardonnay whole-grain mustard cream sauce, fingerling potato
Pork Tenderloin, Rosemary & Apple
With saffron, white wine and apple gastrique, rosemary potato pancake and blue lake green bean
Lamb Cutlet Puttanesca
Baked parmesan - puttanesca polenta, ratatouille, crushed tomato sauce
Filet Mignon
Béarnaise, roasted root vegetables, braised chard
Lime Crusted Black Sea Bass
Saffron basmati rice, julienne capsicum, carrot, lemon lime compound butter
Cheese Cannelloni & Mushroom
Fontina cheese, wild forest mushrooms, spinach, tomato sauce, grilled zucchini
Pork Tenderloin Roulade & Port Wine Sauce
Feta cheese, cranberry, chard - stuffed loin, roast root vegetable and cranberry port wine reduction
Duck Confit
Two legs, roast garlic demi-glace, garlic mash potato and braised baby carrots in sage butter
Grilled Rib Eye Steak
Cabernet beef demi-glace, caramelized onion and pecorino smashed Yukon potato
Pesto Lasagna
Buffalo mozzarella, Parmesan-Reggiano, ricotta, spinach, royal trumpet mushrooms and white wine pesto cream sauce
Stone Ground Mustard Chicken Breast & Collard Greens
Herb bread pudding, collard greens, stone ground mustard and honey chicken demi-glace, persimmon chip
Sage Flank Steak & “Brandy”
Herb bread pudding, crispy sage roasted rutabaga with brown sugar and brandy beef demi-glace, crispy chip
Wild Mushroom & Acorn Squash
Caramelized onion, chanterelle, black trumpet, pomegranate - stuffed squash, red wine-balsamic gastrique, braised greens
Vegan | Vegetarian | Gluten Free | No Problem.
Choose one of our desserts or we can cut your cake!
Individual Cheesecakes
Any flavor as we make them from scratch
Dark Chocolate Espresso Flourless Torte
Cognac sea salt caramel sauce, honey whipped creme fraiche
Chocolate Mousse Profiteroles & Berry
Seasonal Berry Marmalade Sauce, Creme Anglaise
Seasonal Berry Tartlet
Vanilla custard, local berry, sugar cookie crust, Chantilly
Deconstructed Deviled Egg En Croute & Beat Chip
Avocado ‘Mousse- Amuse’ Pumpernickel Toast & Mirepoix Brunoise
Filet Mignon Shooters
Beef filet, sourdough canapé, tarragon aioli caramelized onion
Dungeness Crab & Risotto Cake
Red curry aioli & lemon
Asparagus Tips & Parmesan With chive, truffle - en-croute
Bloody Mary Shrimp Cocktail Shots
Prawn served in a shot glass with spicy horseradish
Kalamata Olive and Sun-Dried Tomato Crostini
Topped with roasted garlic foam
Duck Confit “Quesadilla” Roulade
Goat cheese, tomatillo salsa and microgreen salad
Ahi & Fried Wonton
Yellowfin Tuna with a lemon ginger aioli and sesame seed
Lemon Chicken Crepe Roulades
Lime chipotle cream cheese, cilantro and pepper sauce
Stuffed Yukon Potato Prosciutto & Truffle
Fontina cheese with Prosciutto di Parma, white truffle oil and fresh Italian parsley baked in Yukon halves
Hamburger Slider
Angus ground sirloin, white cheddar, arugula and cherry tomato compote
Salads
Avocado, Grapefruit Salad & Crispy Prosciutto
Butter Lettuce, avocado - grapefruit vinaigrette, crispy prosciutto
“Flower Salad” & Blood Orange Lavender Vinaigrette
Nasturtium, orchids, zucchini blossoms and mixed greens with blood orange lavender vinaigrette
Baby Spinach & Blood Orange Blue Cheese Vinaigrette
Point Reyes Gorgonzola, blood orange supreme, red onion and fresh baby spinach
Caesar Salad
Hearts of romaine with our creamy Caesar dressing, house-made herb croutons, anchovy and shredded aged parmesan-reggiano
Espelette Caesar Salad
Pepper, ginger, lemon and garlic infused creamy Caesar dressing, romaine, cilantro croutons, anchovy and Manchego cheese
Crispy Leek & Avocado Salad on Arugula
Asiago cheese, reduced balsamic vinegar, vine-ripened tomatoes, scallions, drizzled with local olive oil
Laura’s Garden Organic Heirloom and Mozzarella Salad
mozzarella, heirloom tomato, pesto oil, balsamic reduction, kalamata tapenade and fresh basil
Organic Mixed Baby Greens
Fresh garden herbs, medley of greens and balsamic vinaigrette
(Or)
Baby Greens
Drizzled with reduced aged balsamic, olive oil and shredded Parmigiano-Reggiano
Dungeness Crab and Avocado Salad
On local mix greens with champagne and thyme vinaigrette
Spinach & Beet Goat Cheese Salad
Cranberry champagne-vinaigrette, chevre goat cheese, roasted organic beets on spinach
Walnut Crusted Goat Cheese Salad
Warm walnut crusted goat cheese on a bed of mixed greens, herb and balsamic vinaigrette
Appetizers – “Small Plates”
Grilled Vegetable & Smoked Gouda Terrine
On a bed of mixed baby greens and roasted pepper couli
Risotto Cakes & Scallops with a Coconut Curry Sauce
Served on a bed of sautéed baby spinach (The Chef Valodia)
Grilled Polenta & Wild Mushrooms
Greens shaved asiago and topanode
Stuffed Roma Tomato Bacon & Blue Cheese
Pancetta, herb panko, gorgonzola and micro greens
Mussels Poulette & Grilled Baguette
Tuna with Artichokes
In light saffron, sorrel, and tomato broth, served with garlic toast
Mixed Mushrooms & Puff pastry
A melody of wild mushrooms, veggies, white wine cream sauce - en croute
Lobster & Tarragon Bisque
Main Lobster tail and claw tarragon cream lobster bisque, boiled Yukon gold potato
Crab Tower
With avocado, gazpacho, frisée and a spicy aioli
Lamb Cutlet & Maple Bourbon
Maple, mint, orange and bourbon glaze with a roast Yukon potato
Dinner Plates
Sea Bass & Scallop
Black bass and diver scallops with a basil tangerine bread pudding, vegetable julienne, a citrus- basil compote, hollandaise and watercress
Braised Short Ribs & Black Truffle Risotto
Beef shorts, creamy herbed risotto and black truffle, veal reduction, served with sautéed pea shoots
Pork Loin & Curry Couscous
With warm fig and date “marmalade-compote”, braised baby carrots and yellow curry Israeli couscous
Grilled Filet Mignon Stout beef demi-glace
with a grilled onion, sweet capsicum, pine-nut curry sauté and roasted garlic whipped potato
Chicken Breast
Honey mustard chicken demi-glace, garlic and olive oil whipped russet potato, sautéed seasonal vegetables and crispy chip
Corvina Sea Bass & Potato
Pan seared with a chardonnay tarragon cream beurre blanc, purple potato pavé and seasonal vegetables
Baked Polenta & Feta Cheese
Crushed tomato, spinach, bell peppers, zucchini, edamame, corn -- succotash
Flank Steak, Avocado & Vodka Crème fraîche
Shallot and olive oil “lumpy potato,” Chinese long beans
Pork Loin Roast
Tomatillo, toy box tomato chutney, grilled asparagus and Yukon potato
Salmon & Chive Oil
Served with herb roasted Yukon potatoes and Chinese long beans
Filet Mignon
With tomato béarnaise, roasted root vegetables and wilted collard greens
Herb Crusted Rack of Lamb
Maple, orange, mint bourbon glaze, polenta and seasonal vegetable
Stuffed Chicken Breast
Prosciutto, spinach, crimini filled chicken breast, chardonnay whole-grain mustard cream sauce, fingerling potato
Pork Tenderloin, Rosemary & Apple
With saffron, white wine and apple gastrique, rosemary potato pancake and blue lake green bean
Lamb Cutlet Puttanesca
Baked parmesan - puttanesca polenta, ratatouille, crushed tomato sauce
Filet Mignon
Béarnaise, roasted root vegetables, braised chard
Lime Crusted Black Sea Bass
Saffron basmati rice, julienne capsicum, carrot, lemon lime compound butter
Cheese Cannelloni & Mushroom
Fontina cheese, wild forest mushrooms, spinach, tomato sauce, grilled zucchini
Pork Tenderloin Roulade & Port Wine Sauce
Feta cheese, cranberry, chard - stuffed loin, roast root vegetable and cranberry port wine reduction
Duck Confit
Two legs, roast garlic demi-glace, garlic mash potato and braised baby carrots in sage butter
Grilled Rib Eye Steak
Cabernet beef demi-glace, caramelized onion and pecorino smashed Yukon potato
Pesto Lasagna
Buffalo mozzarella, Parmesan-Reggiano, ricotta, spinach, royal trumpet mushrooms and white wine pesto cream sauce
Stone Ground Mustard Chicken Breast & Collard Greens
Herb bread pudding, collard greens, stone ground mustard and honey chicken demi-glace, persimmon chip
Sage Flank Steak & “Brandy”
Herb bread pudding, crispy sage roasted rutabaga with brown sugar and brandy beef demi-glace, crispy chip
Wild Mushroom & Acorn Squash
Caramelized onion, chanterelle, black trumpet, pomegranate - stuffed squash, red wine-balsamic gastrique, braised greens
Vegan | Vegetarian | Gluten Free | No Problem.
Choose one of our desserts or we can cut your cake!
Individual Cheesecakes
Any flavor as we make them from scratch
Dark Chocolate Espresso Flourless Torte
Cognac sea salt caramel sauce, honey whipped creme fraiche
Chocolate Mousse Profiteroles & Berry
Seasonal Berry Marmalade Sauce, Creme Anglaise
Seasonal Berry Tartlet
Vanilla custard, local berry, sugar cookie crust, Chantilly
