Our Menus

Our menus are created from the finest local ingredients and our presentations are works of art. While working in your own space or a rented venue, our polished staff and chefs allow you and your guests, clients, crew, or business partners to enjoy our celebrated fare in the comfort and privacy of your own surroundings. We are happy to work with our clients to build a menu that meets their needs and satisfy all appetites. Please enquire about seasonal availability and pricing.

Sample Menus

Sample Breakfast Menus

Traditional American Breakfast

EVOO Scrambled Eggs

Maple Glazed Applewood Smoked Bacon

Chicken Apple Sausage

Yukon Gold Home Fries with Peppers and Onions

Fresh Sliced Seasonal Fruits and Berries

Citrus Scented Yogurt

House Made Granola

Pastry Chef’s Selection of Breakfast Pastries

Southwestern Breakfast

Fresh Corn Tortillas cooked in a Zesty Salsa Rojo

Scrambled Eggs

Housemade Pork Chorizo and Potatoes

Vegan Soyrizo and Potatoes

Salsa Fresca, Salsa Verde, Guacamole, Crema, Queso Fresco, Jalapeños and Carrots Escabeche

Pastry Chef's Selection of Breakfast Pastries

Fresh Sliced Season Fruit and Berries

Citrus Scented Yogurt

House Made Granola

Breakfast Beverage Station

*Equator Brand Coffee, Rare Cargo Teas, Orange Juice, Accoutrements*

Sample Lunch or Dinner Buffet

Sample Menu #1

Lemon Rosemary Chicken
Seared Tofu with Steamed Broccoli and Garlic Confit
Quinoa Salad with Asparagus, Caramelized Onion, Kale, and Sherry Vinaigrette
Heirloom Tomato Salad with Torn Basil, Marinated Mozzarella, and Herb Oil
Sonoma County Greens with Grilled Peaches, Candied Pecans, and Balsamic Vinaigrette
Artisan Bread and Butter

Sample Menu #2

Red Wine Marinated Tri Tip
Tofu with Charred Brentwood Corn Salad, Roasted Peppers, Cherry Tomatoes
Herb Roasted Red Bliss Potatoes with Feta
Roasted Cauliflower with Blue Lake Green Beans and Turmeric Vinaigrette
Napa Cabbage Slaw with Fava Beans, Sliced Radish, and Lemon Vinaigrette
Hawaiian Rolls and Butter

Sample Menu #3

Orange Braised Pork Carintas
Ancho Chili Grilled Chicken
Seared Tofu with Marinated Tomatoes and Cilantro
Spanish Style Black Beans
Spanish Rice with Tomato, Cumin, and Coriander
Chopped Romaine Salad with Pepitas, Cotija, Olives, and Creamy Jalapeño Dressing
House Made Tortilla Chips with Fire Roasted Salsa

Sample Menu #4

Roasted Brined Pork Loin with Fuji Apple and Fennel Compote
Pan Seared Tempeh with Farro, Parsnips, and Pearl Onions
Chickpea Salad with Edamame and Sweet Carrots
Honey Roasted Brussel Sprouts with Butternut Squash and Shaved Parmesan
Arugula Salad with Toasted Pumpkin Seeds, Pickled Peppers, and Sherry Vinaigrette
Fresh Baked Focaccia with Olive Oil and Vinegar

Sample Menu #5

Italian Style Meatballs with House Made Marinara
Seared Tofu with Grilled Portobello, Bell Pepper, Zucchini, and Eggplant
Warm Penne Pasta with Garlic and Parmesan
Hot House Tomato Salad with Basil Oil
Roasted Broccoli with Sundried Tomato Pesto and Calabrian Chili Oil
Butter Lettuce Salad with Cucumber, Shaved Red Onion, and Italian Vinaigrette
Fresh Baked Garlic Bread

Sample Film & Production


Breakfast Burritos
Breakfast Sandwiches
Quiche Seasonal Fruit
Greek Style Yogurt
House Made Granola
Pastry Chef’s Selection of Breakfast Pastries

(Gluten Free Available)
Breakfast Drink Station
Orange Juice, Coffee, Tea, Half & Half, Soy, 2%


Smokey Carolina Style Pulled Pork
BBQ Seasoned Tofu with Persian Cucumber Salad with Creamy Dill Dressing Traditional Macaroni and Cheese
Maple Bourbon Baked Beans
Grilled Asparagus with Caramelized Shallots
Tri-Color Cabbage Slaw with Apple-Dijon Vinaigrette
Fresh Baked Corn Bread with Honey Butter
Pastry Chef’s Selection of Sweets
Craft Assorted Snack Foods
(Ex. Trail Mix, Chips, Cookies, Beef Jerkey, Protein Bars, Candies, Crudite, Fruit, Dips, etc.)


Grilled Flank Steak with Charred Spring Onions and Salsa Verde
Seared Shrimp with Roasted Peppers
Cilantro and Lime Steamed Rice
Chickpea and Roasted Pepper Salad with Sweet Corn
Roasted Broccoli with Candied Almond Slivers
Lacinato Kale Salad with Toasted Pecans, Ricotta Salata, Citrus Segments, and Lemon Vinaigrette
Artisan Bread and Butter
Pastry Chef’s Selection of Sweets

Sample Appetizers

Stationary Appetizers

USDA Choice Ribeye Sliders
Lemon Aioli, Caramelized Onion, Horseradish Cream

Walk Away Caesar
Little Gems with Shaved Kale, Petite Croutons, Parmigiano-Reggiano, and Creamy Caesar Dressing

Fresh Fava Bean Bruschetta
Herbed Ricotta, Preserved Lemon Relish, Grilled Crostini

Dim Sum
Assorted Dim Sum (Chicken, Vegetable, Pork, Seafood), Traditional Dipping Sauces

Asian Lettuce Cups
Butter Lettuce Cups, Avocado, Cabbage Slaw, Edamame, Pickled Chiles (Available with Chicken or Pork)

Passed Appetizers

Ahi Tuna Tartare
Rice Cracker with Sashimi Grade Ahi Tuna, Pickled Ginger, Japanese Cucumber, Avocado, and Toasted Sesame Seeds

Beer Battered Prawns
Battered and Fried To Order with Classic Tartar Sauce and Lemon Wedges

Seared Beef Tenderloin Skewers
Salsa Verde, House Pickled Onion

Polenta Frite
Herbed Mushroom Ragout, Shaved Parmesan

Halibut Ceviche
Tomato, Cilantro, Serrano Chile, Citrus Marinade, Micro Tostada


Spiced Pumpkin Soup Shooter
Pomegranate Arils, Chèvre Crema

Summer Melon Shooter
Crispy Prosciutto, Basil Oil

Heirloom Tomato Gazpacho Shooter
Petite Crouton, Micro Basil, Lemon Oil

Traditional Vichyssoise
Crispy Shallot, Herb Oil