  
Please choose a 3, 4 or 5 course menu. If ordering more than the offered selections per course,
a charge of $5.00 per person will be added. Final menu counts are due no later than 7 business days prior to your event.
*Parties exceeding 100 guests will be offered the choice of a duet or a single entrée selection.
Please Select One Deep-Fried Calamari jicama salad, Thai basil dipping sauce Wild Mushroom Raviolis with porcini cream and dry Jack cheese Grilled Asparagus with Sliced Prosciutto shaved Reggiano parmesan and a Meyer lemon vinaigrette Baked Hog Island Oysters on the half shell with fennel-pernod cream, panko bread crumbs and dry jack cheese (add $2.00/person) Baked Brie stuffed with sun dried tomatoes, roasted garlic, wrapped in feuilles de brick with arugula Please Select One Local Lettuce Salad with crumbled gorgonzola cheese, toasted pistachios and creamy cabernet vinaigrette Iceberg Lettuce Salad with dolce gorgonzola cream, maple pancetta and sun-dried tomato chutney Warmed Spinach Salad with smoked chicken, Laura Chenel goat cheese, oven roasted grapes, candied walnuts and apple cider vinaigrette Zinfandel Poached Pear Salad Pt. Reyes blue cheese, butter lettuce, cranberry vinaigrette and candied walnuts Please Select One Spicy Black Bean Chowder with tomatoes, cinnamon and ancho powder and topped with pineapple and banana salsa Sonoma "Country" Onion Soup with housemade croûte & Gruyére cheese Please Select Two Risotto of Roasted Shiitake Mushrooms spring asparagus and pinenuts with a parsley-chive nage Orecchiette Pasta with Gulf prawns, broccoli, brie cream sauce and sun-dried tomato pesto Grilled Fulton Farms Chicken Breast sweet onion and potato frittata, wilted spinach and a tomato-leek vinaigrette Grilled California Sturgeon an Asian vegetable sauté, orzo pasta, dashi broth and a pickled ginger and cucumber relish Oven Roasted Cider Brined Pork Tenderloin with an orange, fennel and watercress salad, roasted garlic mashed potatoes and a spiced orange sauce Grilled Filet of Beef black bean and fire-roasted vegetable sauté, chimichurri sauce, queso fresco and tortilla strips *Available exclusively at the Vintners Inn Event Center. Duets are served with seasonal accompaniments and paired as one entrée. Please Select Two Tenderloin of Beef grilled medallion of beef in a wild mushroom ragout Achiote Grill Seasonal Fish With salad of fresh citrus Veal Medallion sear, in cabernet- shiitake mushroom sauce Chinese Short Ribs Braised in traditional "red cooking" style **Day Boat Scallops with grilled fennel and lemon tarragon vinaigrette Shrimp grilled shrimp skewers in green curry sauce Lamb Rack Soy and balsamic marinated and grilled Pork Tenderloin spice charred with a cranberry ketchup Chicken chicken breast wrapped in cabbage and tart apples in a cider cream Duck Breast grilled, in juniper berry and grapefruit sauce Please Select One **Mint Chocolate Meltdown our warm flourless chocolate cake with a Belgian chocolate truffle center topped with sweetened whipped cream and fresh mint surrounded by créme anglaise, mint sauce and Scharffenberger chocolate sauce Chef Noll's Cheesecake made with Laura Chenel goat cheese on a quinoa crust with fresh blueberry sauce Wild Flower Honey and Granola Brûlée with housemade granola, organic honeycomb and fresh fruit Crisp of the Day served with housemade vanilla gelato drizzled with caramel sauce Three Course Dinner $53.00 Four Course Dinner $60.00 Five Course Dinner $68.00 CHEESE COURSE Point Reyes Blue cheese with local lavender honey, croûtes, apples and candied nuts Additional $8/person 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 |