Chef Pete Coleman  ·  Wine Country Series

Wine Country
Menus

Three curated dining experiences — from an intimate tasting menu to a generous Italian spread. Each crafted to fit your celebration and guest preferences.

01

Passed Appetizers

Tomales Bay Oysters
Champagne mignonette, lemon
Kurobuta Pork Belly
Japanese robata glaze
Purple Taro Blini
Bluefin tuna crudo, tobiko, seasoned crema
Or any others you prefer from other menus
✦
02

Amuses

Seared Diver Scallop or Gulf Prawn
Black lentil caviar, saffron beurre blanc
Fava Beans and Asparagus Tips
Whipped chèvre and lemon oil
Single Lamb Rack Chop
Fresh mint glaze, mango salsa, toasted coconut
✦
03

First Courses

Creamy Tuscan Roast Garlic Soup
Fried sage and mascarpone
Multicolored Beet Salad
Blanched baby fennel and first press olive oil
Organic Parsnip Purée
Crispy garlic, crème fraîche, herb oil
Farmstead Blue Cheese Puff
Local arugula, carrots, radishes, Dijon vinaigrette
✦
04

Optional Fish Courses

Redwood Coast Lingcod
Brentwood corn purée, fried green tomato soubise — mahi or salmon also available
Miso Black Cod
Fried ginger, scallion, seasonal vegetable garnish
Many others available seasonally
✦
05

Mains

Certified Angus Entrecôte or Prime Filet
Pommes rissolées, honey bacon Brussels, Cabernet demi-glace
Carved Bavette or Flat Iron Steak
Bone-marrow Napa Cabernet reduction, whipped russets and French beans
Lamb and duck options also available
Vegetarian
Cauliflower steak or fried Japanese cabbage and potato dumpling
✦
06

Desserts

Chocolate Decadence
Fresh berries, crème Anglaise
Lemon Curd
Fresh figs or berries, crème Chantilly
Zinfandel Poached Corel Pear
Reduced jus and Anglaise
01

Passed Appetizers

Choose 4–6
Choose four to six
Bison Burger Sliders
White cheddar, Bermuda onion relish
Pork Belly Robata Bites
Scallion
Burrata Bites
Oven-dried tomatoes, lemon aioli, basil
Sake Salmon Deviled Eggs
Tobiko, scallion
Napa Nachos
Carne asada, tomatillo, radish
Fried Cauliflower Fritters
Queso añejo, seasoned crema
Petit Spot Prawn Croustade
Black truffle aioli
Bruschettini Trio
French olive, sun-dried tomato, Castroville artichoke — all topped with Reggiano Parmesan
Portobello Mushroom Fries
Meyer lemon sauce and balsamic catsup
✦
02

Placed Appetizer

Choose one
Choose one
Raw Bar
Tomales oysters, cooked Louisiana shrimp, cocktail chile sauce — Japanese-style sashimi add-on priced by market
Marinated Sonoma Vegetable Platter
Hummus, roasted-garlic chèvre, fresh baguettes
Local Charcuterie, Salumi & Cheeses
Homemade pickles, spicy mustard, fresh baguettes
✦
03

Salads

Choose 1–2
Choose one or two
Citrus & Arugula
Farmer cheese, chervil verjus
Jicama & Butter Lettuce
Orange, añejo, pepita dressing
Romaine Hearts
Baby arugula, euro cucumber, French butter radish, Napa Cabernet Dijon vinaigrette
Yolo Field Greens
Ripe strawberries, caramelized pecans, Marin farmstead blue, Kozlowski cider vinaigrette — in season
Heirloom Tomato & Fresh Mozzarella
Basil, balsamic and extra virgin olive oil — in season
✦
04

Sides

Choose 3–4
Choose three or four
Yellow Bay Potatoes & Baby Carrots
Estero Gold cheese, La Sherry vinaigrette
Mashed Little Farm Potatoes
Clover buttermilk, parsley
Saffron Orzo
Aromatic vegetables, herbs, and wild chanterelles
Crispy Truffle Potato Wedges
Garlic, Parmesan
Pea Pods, Padrón Peppers & Edamame
Sambal honey dressing
Brussels Sprouts
Mendocino honey, garlic
California Ratatouille
Eggplant, zucchini, Korean chile-tomato confit
Spring Asparagus or Pole Beans
Shallot vinaigrette, olives, garlic aioli
✦
05

Main Courses

Choose two
Choose two
Santa Maria Tri-Tip
Dry rub, Norte sauce
Argentine Lamb Leg or Chicken Thighs
Red and green chimichurris
Sage & Porcini Crusted Pork Loin or Chicken Breast
Mendocino pear chutney
Smoked & Roasted Pork Shoulder Al Pastor
Hot chile vinegar
Sonoma Lamb & Beef Meatballs
Red wine espagnole
Miso Glazed Black Cod
Fried ginger
Broiled Lingcod
Brentwood corn purée, sundried tomato butter
Southern-Style Prawns
Vidalia onions, frisée garni
Hot-Smoked King Salmon
Lemon pepper, Chardonnay butter — in season
01

Appetizer Tables

Choose 1–2
Choose one or two
Bruschetta Table
Tomato, olive tapenade, legume purées, shaved cheeses, breads, oils
Salumi & Formaggi
Cheeses, cured meats, condiments, breadsticks, pickles
Smoked Fontina & Wild Mushroom Arancini
Marinara or lemon aioli
Marinated Artichokes, Mushrooms, Olives & Peppers
Fresh baguettes
✦
02

Salads

Choose two
Choose two
Mixed Italian Beans & Romaine
Focaccia crouton, Parmesan, Chianti dressing
Roma Tomato & Cucumber
Balsamic, basil, fresh mozzarella
Classic Caesar
Soft croutons, creamy dressing, Parmesan
✦
03

Pastas, Risottos & Polentas

Choose two
Choose two
Penne Marinara
Mozzarella, Parmesan
Orecchiette Pesto
Fresh mozzarella, Parmesan
Fusilli Primavera
Vegetables, tomatoes, olives, olive oil
Mostaccioli with Mushrooms
Butter, chile calabrese
Risotto Milanese
Saffron, butter, Parmesan
Risotto Romana
Three cheese, roasted garlic, fresh oregano
Polenta Toscana
Herbs, butter, Parmesan
Polenta Venezia
Artichokes, mozzarella
✦
04

Main Courses

Choose two
Choose two
Gulf Shrimp Scampi
Italian lemon butter, roast peppers
Chianti-Braised Beef Meatballs
Herb bouquet, glazed carrots
Chicken Breast Parmigiana
Three-cheese blend, marinara
Grilled Rosemary Chicken Thighs
White wine butter, garlic
Chicken Cacciatore
Onions, peppers, olives and marinara
Beef & Pork Bolognese
Served on the side or over starch
Ravioli or Tortellini
Marinara, pesto, or Alfredo
✦
05

Optional Desserts

Chocolate Decadence
Lemon Curd Cups
Italian Cookies & Berries
Tiramisu-Style Cups

Dietary Accommodations

Dietary preferences handled without rebuilding the whole menu

🦪
Gluten-Free
Oysters, seafood, risotto, polenta, potatoes, salads, grilled proteins, and flourless chocolate dessert.
🫒
Dairy-Free
Herb oils, vinaigrettes, tomato confit, mushroom jus, wine reduction, and olive-oil sauces replace cream-heavy finishes.
🌿
Vegetarian
Cauliflower steak, mushroom dumplings, risotto, polenta, ratatouille, arancini, bruschetta, and seasonal vegetables.
🐟
Pescatarian
Oysters, shrimp, prawns, black cod, lingcod, salmon, risotto, polenta, potatoes, salads, and vegetable sides.

Ready to Book Your Experience?

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