SAMPLE MENUS Let us help you create and finesse your next intimate dinner, casual birthday party or any special occasion! Ariel crafts custom events with her clients needs and tastes in mind. Her menus are inspired by the bounty of our local crops and seasons, global food travels, and by the plethora of foraged edibles within our surrounding counties.
A BOOK CLUB DINNER Salad of Radicchio , Truffled Pecorino, Citrus Segments, Anchovy and Preserved Lemon and Wild Yeast Bread Croutons Grilled Organic Chicken Leg Quarters with Thyme, Local Garlic, Oregano, Local Honey, Lemon Leaves, Preserved Lemon Pomegranate Seeds and Cumin Aioli Smashed and Roasted Baby Potatoes with Fried Parsley Leaves and Garlic Saffron Aioli Rhubarb Gallettes with Vanilla-Cardomom Ice-cream
A SPECIAL HOLIDAY DINNER Dungeness Crab Salad with Curly Endive, Avocado, Heirloom Radish, Shaved Fennel, Pink Lady Apple and Meyer Lemon Vinaigrette Seared Diver Scallops with Yukon Gold Potato Gnocchi, Lemon Garden Thyme and Lobster Scented Cream Seared Juniper Berry & Thyme Lamb Loin with Creamy Sunchoke Gratin, Rainbow Carrots, Castelvetrano Olive Butter and Local Wild Mushrooms Gelato with Italian Cinnamon Doughnuts with Winter Apple Butter and Cocoa Nib Ganache
APPETIZERS FOR A POLITICAL PARTY BENEFIT Slow Roasted Harissa Pork Empanadas with Preserved Lemon and Local Chard Gougeres with Winter Herb Salad, Prosciutto, Chive Butter and Pickled Shallots Thai Style Lemon Grass Beef Wrap with Vietnamese Herbs, Crushed Peanuts, Shaved Carrots and Daikon and Nuoc Cham Sweet Chile Sauce Skewered Prawns with Lemon Zest, Fennel Frond, Coriander Seed, and Italian Salsa Verde Grilled Mini Brioche Sandwiches with Tellegio and French Green Olive Tapenade Parsnip Latkes with Creme Fraiche, Fried Leeks, Sumac and Chives Phyllo Cigars of Chicken Leg Confit with Juniper, Red Wine Butter, Sauteed Greens and Caramel Onions
A 30TH BIRTHDAY DINNER Platter of Grilled Padrons with Maldon Bruschettas of Bakers Foie Gras ( Chicken Liver Pate) and Plum Preserves Wild Yeast Bread Bruschetta of Shaved Local Zuchinni, Peas, Mint, Pecorino and Local Olive Oil Salad of Bernier Farms Golden & Chiogga Beets, Lemon Cucumbers, Wild Arugula, Shaved Fennel and Carrots, Toasted Almond and Goat Cheese Croquettes Sea Bass with Fingerling Potatoes, Braised Fennel, Golden Cherry Toms, Grande Limas, Saffron, Leeks & Herbs Grilled Skirt Steak over Warm Tomato Salad of Heirloom Cherry Tomatoes, Shaved Local Corn, Basil, Blue Lake Beans, Italian Salsa Verde and Fried Shallots
A PRIVATE AMGEN TOUR PRE-RACE DINNER Signature Cocktails Gin, Mint, Basil, Kiwi & Lime Passed Appetizers Brioche with Crescenza Cheese, Wild Arugula Micro Greens, and Huckleberry Marmelade Ariels Homemade Caraway Crackers with Smoked Salmon, Creme Fraiche, Chives and Caper Bruschetta Fingers with Fava Bean, Mint, Pecorino Cheese, and Bacon Dust Family Style Dinner Little Gem Salad with Creme Fraiche Herb Dressing, Smoked Trout, Avocado, French Radishes and Toasted Paprika Almonds Wild King Salmon Grilled in Grape Leaves over Pinot Noir Lentils, Spring Peas and Carrots,Fried Leeks and Salsa Verde Grilled NY Strip with Saffron Butter, Roasted Trumpet Mushrooms, Spring Asparagus, and Yukon Golds Papparadelle with Slow Braised Italian Style Beef Sugo, Fava Beans, Fried Parsley Leaves and Spring Basil Dessert Ariel's Gluten Free Brownie Bites, Chocolate Dipped & Maldon Salt ~~~ HARVEST WINE DINNER Wood Burning Oven Signature Pizzas of: Burratta, Proscuitto, Arugula, Fall Figs and Saba Jimmy Nardello Peppers, Roasted Garlic, Black Olives, Fresh Mozzerella, and Escarole Chanterelle Mushrooms with Tellegio, Shallots and Thyme 2011 Sonoma County Chardonnay 2010 Dry Creek Valley Zinfandel Family Style Dinner in the Wine Cellar Salad Starter Mache and Arugula Salad with Shaved Local Persimmon, Pomegranate Seeds, Baked Herbed Goat Cheese, and Candied Local Walnuts with Champagne- Shallot Vinaigrette 2012 Bevill Vineyard Sauvignon Blanc Dinner Brined and Roasted Pork Loin with Sage, Fennel , Coriander and Au Jus Braised Fall Vegetables of Sweet Nardellos, Sweet Torpedo Onions, Chinese Stripe Garlic Cloves, Eggplant, Heirloom Cherry Tomatoes and Basil Grilled Duck Leg Confit with Nasturtium Herb Butter, Red Wine French Lentils, and Frisee Soft Polenta with Pecorino and Shaved Fall Corn Sauteed Ribbons of Chard with Currants and Sherry Vinaigrette 2008 Sonoma County Merlot 2007 Limited Selection, Sonoma County Cabernet Sauvignon Dessert Ariel's Assorted Homemade Biscotti and Florentines
