Our chef is proud to offer the following menu items to choose from if you are planning a Spring or Summer event (April through September). We strive to utilize the freshest ingredients possible from local sources, and these items highlight the flavors and varieties found during the Spring and Summer months.

Hors d’oeuvres

Corn and Artichoke Fritters, topped with Dungeness Crab Cilantro Crème Fraîche

Small Spoons with Mediterranean Garbanzo Bean Salad and Hearts of Celery
in a Lemon Saffron Dressing

Barbecued Tomales Bay Oysters with Chef Ed's Special Sauce

Salads and Soups

Chilled Nectarine Soup with Cinnamon Almond Praline Dust
and Huckleberry Drizzle

Organic Baby Greens with Ricotta Salata, Strawberries and Toasted Pinenuts,
tossed in a Balsamic Blanco Vinaigrette

Entrées

Fish Tacos - Grilled Mahi Mahi marinated with Oranges, served with
Corn Tortillas, Charred Black Bean Pineapple Salsa and Chipotle Cream

Kahlua Pork Sliders on Hawaiin Rolls with Organic Plum Chutney

Jerk Chicken with Anaheim Chiles and Garliky Plantain Chips

Desserts

Mini Ice Cream Sandwiches
with Double Chocolate White Chocolate Chip Cookies and Espresso Ice Cream

Passion Fruit Mousse with Summer Berry Coulis