  
Price based on a minimum of 25 guests. For groups under 25 guests a $5.00 per person charge will apply. No substitutions please. Wedges of organic iceberg lettuce dressed in a Gorgonzola vinaigrette with candied walnuts and chopped eggs Cuvée of olives Wild mushroom hunter's soup Sliced meats to include grilled Chardonnay marinated-breast of chicken with blackened aged New York strip, and smoked "Willie Bird" turkey Sliced cheeses featuring Swiss, Cheddar and Jack Leaves of crisp butter lettuce, slices of organic red onions, and vine-ripened tomatoes, with an assortment of breads with spreads of roasted red pepper aïoli, house-made mayonnaise and gourmet mustards Assorted baked cookies and "Vintners Inn" brownies Price based on a minimum of 25 guests. For groups under 25 guests a $5.00 per person charge will apply. No substitutions please. Ceviche de Hongos Ensalada mushrooms poached in a warm marinade of lemon juice, garlic, and jalapeño peppers, served with romaine lettuce, garnished with dill, scallions and bell peppers Sopa Azteca grilled chicken and tortilla soup with tomato and avocado Escabeche de Pavo sliced turkey breast, pickled with cumin, allspice, curry and mint, tempered with sweet dried figs and apricots Matahambre flank steak stuffed with pork, bacon, fennel, spinach and pistachios seasoned with rosemary and nutmeg and braised in a natural beef stock Pollo A La Chinita chicken with fideos con ajonjoli (sesame noodles) Causa a La Limenña potato salad filled with an array of seasoned vegetables Chocolate Flan Banana Bread Pudding Price based on a minimum of 25 guests. For groups under 25 guests a $5.00 per person charge will apply. No substitutions please. Croque Monsieur Salad array of spicy greens of spinach, endive, and arugula tossed with julienne ham, roasted garlic and Parmesan cheese in a red wine Dijon mustard vinaigrette Wild Mushroom Salad with flageolet beans and gremolata Potato and Caramelized Leek Soup Paupiettes de Bananas Aux Jamson fresh bananas wrapped in thinly sliced ham, sprinkled with Parmesan cheese, then baked Ratatouille a vegetable stew of eggplant, tomatoes, onions, peppers, and zucchini simmered with garlic and herbs Pommes Lyonnaise thinly sliced potatoes sautéed with onions Coq Au Vin braised chicken with onions, bacon and mushrooms and simmered slowly with a rich red wine French Roasted Pork Loin with onion confiture over rice pilaf á la Provencal **Fresh Berry Beignets Chocolate Mousse Price based on a minimum of 25 guests. For groups under 25 guests a $5.00 per person charge will apply. No substitutions please. Wild Mushroom Salad shaved dry Jack cheese, fried capers, and fresh dill in a corn mustard dressing Watermelon Salad dried fig, onion and feta cheese "Five Lilies" Chowder onions, shallots, leeks, garlic, and chives with sherry wine Sonoma Farm Cheese Display featuring local artisan cheeses garnished with grapes, and fresh berries Tomato and Vegetable Caponata Provençal vine-ripened tomatoes stuffed with a traditional Italian relish and topped with a cheese, herb, and bread crumb mixture Roasted Fingerling Potatoes cinnamon oil and toasted pine nuts White Wine Steamed Chicken Breast wrapped with cabbage and tart apples, oven steamed in a dry white wine and served in a cider cream sauce Grilled Leg of Lamb with currant-bell pepper chutney Strawberry Shortcake freshly baked scone perfumed with zest of tart lemons, then filled with brandy-infused strawberries and finished with whipped cream Lemon Polenta Cake covered in a warm apricot sauce and fresh mascarpone Minimum 25 people. No substitutions please. Organic Spinach Salad Applewood smoked bacon, toasted almonds, Point Reyes blue cheese and oven-dried grapes Smoked Chicken Salad corn, orzo pasta, and toasted walnuts Tomales Bay Chowder Manhattan-style chowder with a "Sonoma County" attitude Antipasto Misto Italian-styled Sonoma farm cheeses and meats with braised Cipollini onions, prosciutto-wrapped melon wedges, tomato and mozzarella towers, grilled vegetables and other favorites of Italy Vintners Red Wine Whipped Potatoes golden brown puffy pastry shells with caramelized onions Medley of Local Seasonal Vegetables virgin olive oil and herbs Seared Sea Bass bed of leeks, apples, thyme, and lemon zest Osso Buco simmered in a hearty red wine until tender with onions, tomatoes, anchovies, and orange zest, garnished with lime gremolata Passion Fruit Cheesecake passion fruit flavored fromage blanc and cream cheese filling baked on a graham cracker crust Vintners Inn Crisp the season's sweetest fruit tossed with vine-ripened berries, topped with a streusel crust of organic oats and brown sugar, then baked until golden brown Prices do not include 20% service charge and 7.75% sales tax. Menus are seasonal and subject to change **Items that are not available for off site catering. |