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 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)