Sample Menus
Drop Off
Drop-off menu choices for events that do not require service, staff, rentals or an on-site chef
- Empanadas: grass-fed beef, vegetarian fresh corn & soffrito or chicken (DF)
- Frittata of new potato & caramelized onion; romesco sauce, aïoli (DF)
- Artisan cheese board with seasonal garnishes
- Salumi platter with seasonal garnishes (DF)
- Caramelized cauliflower salad with olive & caper (DF, GF)
- Marinated heirloom beans, preserved lemon vinaigrette and herbs (DF, GF)
- Seasonal and organic raw market vegetables, hummus, green goddess (DF, GF)
- Farro salad with grilled red onions, mint, marjoram, feta
- Organic chicken skewers with saffron, smoky chili & yogurt (GF)
- Heritage Pork loin skewers with guajillo sauce (DF, GF)
- Grass-fed beef skewers with chimichurri (DF, GF)
- Poached gulf shrimp with lemon and fresh tomato-horseradish cocktail sauce (DF, GF)
Seasonal
Seasonal Menu Options for drop-offs are available during the corresponding season of the year in which the produce is most ripe
In the Spring
- Marinated grilled asparagus (DF, GF)
- Sugar snap pea salad, spring onion, meyer lemon vinaigrette and goat cheese (GF)
In the Summer
- Heirloom tomatoes with avocado toasts (DF)
- Grilled market peppers with pounded capers and extra virgin olive oil (GF, DF)
- Summer shell beans and grilled sweet corn with salsa verde (DF, GF)
In the Fall
- Curly kale salad, sherry vinaigrette, roasted butternut squash, shaved pecorino, pumpkin seeds (GF)
- Grilled artichokes with smoky paprika aïoli (GF, DF)
In the Winter
- Baby broccoli, marinated fresh mozzarella, olive oil croutons and black olives
- Spinach salad, ricotta salata, radishes, winter herbs, candied walnut vinaigrette (GF)