For information regarding on or off site catering, please contact Grace Wingett at 805.528.8882

Sample menus are listed below

Harmony Cellars Dinner
Prix fixe $80.00
All inclusive

I
Amuse gueule
Mini filo tart of warm feta, vanilla-curried golden sultana raisins, and micro greens
Riesling 2005

II
Organic arugula with grilled oak hill oyster mushrooms, toasted sunflower seeds, shaved parmesan regianno and harissa - roasted garlic vinaigrette
Rose of Zinfandel 2005

III
Langostein stuffed rice pasta ravioli with lemongrass buerre blanc
Chardonnay 2004

IV
Moroccan spiced grilled quail, crispy brie dumpling, sautéed southern greens and port balsamic braised cherries
Diamond reserve Aria 2003

V
painted hills ranch confit of beef cheek, mascarpone polenta cake, clark valley farms micro bok choy served with petit sirah reduction and chanterelle mushrooms
Petit Sirah 2003

VI
Digestif
Sparkling cava with bitter herbs, pomegranate arils, and aloe vera-ginger essence

VII
Dark chocolate truffle trio
Diamond reserve port

Iron Chef Central Coast Cheese Tasting Menu
. . .

Deconstructed bruschetta of tea smoked muscovy duck breast, herbed chevre fritter, aged balsamic reduction, and mission fig confit

Laura Chenel, Sonoma, Ca.
. . .

Chioggia beet carpaccio with organic belgian endive, see canyon apples, organic baby greens, and creamy bandaged cheddar whole grain dijon dressing

Fiscalini Farmstead, Modesto, Ca.
First Place Winner, American Cheddar Category, Neal’s Yard Dairy Competition
. . .

Grilled prosciutto de parma wrapped quail stuffed with valdeon and toasted walnuts, served with wilted southern greens, mascarpone polenta cake, and port braised cherries

Artesian, Castille y Leon, Es.
First Place winner, best blue cheese, Spain’s 2003 national competition
. . .

Port poached bosc pear filled with mascarpone crème chantilly, served with vanilla caramel sauce and toasted walnut crisp

Galbani Mascarpone, Lombardi, It.

Bastille Day Celebration Menu
Prix fixe 50.00
with wine pairing 65.00

Escargot in puff pastry, roasted garlic beurre blanc, parsley pistou
Gruet blanc de noirs, methode champenoise, New Mexico, Nv
. . .

Buttermilk brined fried frogs legs, garlic saffron aioli, heirloom tomato “sauce provençal”
Lucien Albrecht Riesling, Alsace, 2005
. . .

Mixed market greens, summer berries, Roquefort fromage bleu, toasted walnuts, mint balsamic vinaigrette, pork foot “rillettes” toast
Ladoucette Pouilly fume, Loire valley, 2004
. . .

Steak au poivre, shallot confit, red wine glacé, haricot verts, papillon frites
E. Guigal Cotes du Rhone, 2004
. . .

Lavender crème brulee, éclair, summer peach napoleon
Coffee or Tea