&C A T E R I N G B A N Q U E T M E N U

CONTENTS

BREAKFAST 4

MEETING BREAKS 6

LUNCHES 10

SEASONAL PLATED LUNCHES 14

CANAPÉS 16

RECEPTION DISPLAYS 17

PLATED DINNERS 22

DINNER MENU GUIDELINES 26

SEASONAL FAMILY STYLE DINNER 29

CALISTOGA RANCH BARBEQUE 30

BREAKFASTCONTINENTAL BREAKFAST | $30 per person

Homemade Break fas t Pas t r ies

Ca l i s toga R anch Granola and Yogur t

S l i ced Fresh Fru i t P la t ter

Assor ted Cold Cerea l s

Fresh Squeezed Orange Ju ice , Cof fee and Tea

STAG’S LEAP | $50 per person

Homemade Break fas t Pas t r ies

Ca l i s toga R anch Granola and Yogur t

Seasona l S l i ced Fru i t and Berr ies

Ar t i san Breads , Assor ted Jams, Marmalade and But ter

Hobb’s Bacon and Fenne l Sausage

Cr i spy Golden Pota toes wi th Caramel ized Onions , Fresh Herbs

F lu f fy Scrambled Eggs and Chives

Fresh Squeezed Orange Ju ice , Cof fee and Tea

OAKVILLE BRUNCH | $65 per person (m i n i m u m o f 20 g u e s t s )

Assor ted Break fas t Pas t r ies and Muf f ins

Seasona l S l i ced Fresh Fru i t

Fresh Bage l s , Smoked Sa lmon, Cream Cheese, Red Onion, App le-Caper S law

Class ic Eggs Bened ic t , Ham or Sa lmon, Hol landa i se Sauce

Applewood Smoked Bacon, Fenne l Sausage

Cr i spy Golden Break fas t Pota toes , Caramel ized Onions , Fresh Herbs

Ca l i s toga R anch Caesar Sa lad

Organ ic Mixed Greens wi th Baby Beets , Baby Carrots and Lemon V ina igret te

Fresh Squeezed Orange Ju ice and Grapefru i t Ju ice , Cof fee and Tea

TO - GO BREAKFAST | $35 per person

Fresh Baked Muf f in and Break fas t Pas t ry

Organ ic Yogur t

Ca l i s toga R anch Granola

Whole Fru i t

Bot t led Ju ice , Cof fee, Tea

COLD

Assorted Cerea l s $6

Homemade Granola , Yogur t , Seasona l Berry Par fa i t $10

Fresh Fru i t -Yogur t Smooth ies $12

Garden Ju ice , Energ iz ing Smooth ies $16

AMBIENT

Assorted Whole Fru i t $8

Art i san Bage l s , Cream Cheese, Preserves $10

Bage l s , Smoked Sa lmon, Cream Cheese, Capers , App les , Red Onions $20

Se lec t ion o f Three Ar t i san Cheeses , Fru i t , Nuts , Berr ies $24

WARM

Quiche Lora ine $14

Scrambled Loca l Farm Eggs , Chef ’ s Garden Herbs $12

Art i san Egg Sandwiches , Country Ham, Cheddar Cheese, Tomatoes $15

Break fas t Burr i tos , Scrambled Eggs , Queso Fresco, Pico de Ga l lo $15

App le Wood Smoked Bacon, Country Ham, Fenne l Sausage $12

Cr i spy Golden Pota toes , Caramel ized Onions , Fresh Herbs $9

Homemade Br ioche French Toas t , Seasona l Sauces , Fresh Berr ies , C i t rus But ter $12

Trad i t iona l Eggs Bened ic t (country ham or smoked sa lmon) $18

Min i Dungeness Crab Cakes , Poached Ci t rus Segments $18

Homemade But termi lk Pancakes , Vermont Map le Syrup $12

(add bananas , wa lnuts or f resh berr ies $2pp)BR

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MEETINGSMID MORNING | $25 per person

Bage l s , Cream Cheese, Smoked Sa lmon

Fru i t Smooth ie

Cof fee, Tea

THE SPA | $25 per person

Roasted Red Pepper Hummus, Toas ted Pi ta Po ints

Vegetab le Crud i té Disp lay, Assor ted Dipp ing Sauces

Fru i t Skewers , Honey Yogur t

Beet , App le , Carrot Ju ice

SNACK ATTACK | $25 per person

Homemade Pota to Chips , Ch ipot le-R anch Dip

Fresh Tort i l l a Ch ips , Fi re Roas ted Sa l sa

Smoked Pimentón Fresh ly Popped Popcorn

Fresh ly Baked Cook ies

M&M’s , Mixed Nuts

ENERGY BREAK | $25 per person

Seasona l Whole Fru i t

Assor ted Ind iv idua l Yogur ts

Granola Bars , Energy Bars

Fresh Squeezed Green Ju ice

AFTER SCHOOL | $25 per person

Fresh ly Baked Cook ies

Chocola te Covered Strawberr ies

Lemon Bars

Mal ted Mi lk Swir l Brownies

Ice Cold Mi lk

TEA TIME | $35 per person

Assor tment o f Tea Sandwiches

Cucumber and Watercress wi th Sea Sa l t But ter · Smoked Sa lmon and Fromage B lanc

Tru f f led Egg Sa lad · Roas t Beef wi th Horserad i sh Cream and Arugu la

Sweet Min i Pas t r ies , Cook ies , Marmalade

Assor ted Tea Leaves Tea

COLD

Fresh Fru i t Skewers , Yogur t Dip $7

Seasona l Vegetab le Crud i té , Dipp ing Sauces $12

Organ ic Non Fat Yogur t Granola Par fa i t , Fresh Berr ies $12

Häagen-Dazs Bars $9

Frozen Fru i t Bars $8

High Ant iox idant Ju ice $10

(b lueberry, carrot-g inger, pomegranate , p ineapp le)

AMBIENT

Homemade Sea Sa l t Pota to Chips $6

Assor ted Granola Bars $8

Fancy Mixed Nuts $8

Fresh Tort i l l a Ch ips , Fi re Roas ted Sa l sa $12

Seasona l S l i ced Fru i t $12

Seasona l Fresh Whole Fru i t $8

Hummus, Pi ta Wedges $8

S la te o f Assor ted Ar t i san Charcuter ie , Gr i l led Ciabat ta Bread $60

Se lec t ion o f Three Ar t i san Cheeses , Cranberry-Walnut Toas t $60

Assor ted Ar t i san Popcorn $10

(se lec t 2 : smoked papr ika , b lack t ru f f le & parmesan, sea sa l t & but ter, map le-caramel )

WARM

Assorted Fresh ly Baked Cook ies $9

Fresh ly Baked Brownies , B lond ies $9

Fresh ly Baked Muf f ins , Pas t r ies $10

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LUNCH MENUSCALISTOGA | $65 per person (min imum of 12 people)

“Secret Garden” Greens , Roas ted Beets , Shaved Pecor ino, Loca l Ol ive Oi l

Ca l i s toga R anch S ignature Caesar Sa lad, Ol ive Oi l Croutons , Shaved Parmesan Cheese

Finger l ing Pota to Sa lad, House Made Mustard V ina igret te , Red Onion, Ce lery Hear ts

Organ ic Chicken Breas t Served, Meyer Lemon, Brocco l in i , Golden Pota toes , Sa l sa Verde

Seasona l Whi te Fi sh , Cr i spy R i sot to Cake, She l l f i sh Broth, Fine Herbs Sa lad

Chocola te Pot de Crème, Mascarpone Whipped Cream

ST. HELENA | $55 per person

Del i Sandwich Buf fe t :

Home Br ined Turkey Breas t , B lack Fores t Ham, Roas t Beef, Wine Cured Sa lami

S l i ced Gruyère, Aged Cheddar, Provo lone, Swiss Cheese

S l i ced Ar t i san Breads

Cr i sp But ter Let tuce, Tomatoes , Red Onion, House Made Pick les

Roas ted Gar l i c A io l i , House Made Mustards , Ketchup, Horserad i sh Cream

Organ ic Mixed Greens , Cherry Tomatoes , Shaved Baby Carrots , Red Wine V ina igret te

Penne Pas ta Sa lad, Ka lamata Ol ives , Pick led Red Onions , Feta Cheese, Arugu la , Garden Herb V ina igret te

House Made Pota to Chips

Mal ted Mi lk Swir l Brownies , Assor ted Fresh Baked Cook ies

RUTHERFORD | $60 per person (min imum of 12 people)

But ter Let tuce Sa lad, Avocado, Ci t rus Segments , Cr i spy Sha l lo ts , C i t rus V ina igret te

Quinoa Sa lad, Ka le , Cucumbers , Be l l Peppers , Toas ted A lmonds, Red Wine V ina igret te

Gr i l led Sa lmon Fi le t Served, Warm Lent i l s , Orange-Fenne l Sa lad

S l i ced Seasona l Fresh Fru i t

NAPA | $58 per person

House Br ined Turkey Breas t , But ter Let tuce, Tomato, Avocado, Mustard A io l i , S l i ced Ar t i sana l Bread

R are Roas t Beef, Po in t Reyes B lue Cheese, Arugu la , B lack Pepper A io l i , Sherry V inegar, S l i ced Ar t i sana l Bread

Mixed Roas ted Vegetab le , Herb Goat Cheese, Ol ive Oi l , S l i ced Ar t i sana l Bread

Loca l Organ ic Mixed Greens , Grated Parmesan

Chef ’ s Choice Seasona l Sa lad

Homemade Pota to Chips , Whole Fresh Fru i t

Assor ted Fresh ly Baked Cook ies

MEDITERRANEAN | $65 per person (min imum of 12 people)

Hummus, Tzatz ik i , Baba Ghanoush, Pi ta Ch ips

Mixed Gr i l led Vegetab les

Charcuter ie , Toas ted Baguet te , Garden Pick les , Mustards

Niço i se Sa lad, Oi l Poached Tuna, Har icot Ver ts , Hard Bo i led Egg, Finger l ing Pota to

SOUTHERN | $65 per person (min imum of 12 people)

App le , Fenne l Coles law, Shredded Cabbage, App le Cider V inegar

Iceberg Wedge, Cherry Tomatoes , P t . Reyes B lue Cheese, Bacon or Avocado

Baked Beans , Bacon, Molasses

Cr i spy Fr ied Chicken

Blackened Snapper*, Bra i sed Greens

Cornbread Muf f ins

MEXICAN | $65 per person (min imum of 12 people)

Bu i ld Your Own Taco Bar :

Adobo Chicken, Carne Asada, Ch i le Rubbed Prawns

Guacamole, Pico de Ga l lo , L ime Wedges , C i lantro, Queso Fresco

Calabaza Ench i l adas , Jack Cheese, Queso Fresco, Seasona l Squash, Tomat i l lo Sa l sa

R ice, B lack Beans

Tort i l l a Ch ips

Aqua Fresca ( seasona l f l avors )

Tres Leches , Sp icy Chocola te Cupcake

PLATED LUNCHESSEPTEMBER - FEBRUARYTHREE COURSE $68 | FOUR COURSE $75

SOUP

Celery Root , App le , Sage

Roasted Vegetab le , Organ ic Chicken Broth

Winter Squash, Pumpk in Seed Oi l , Pep i tas

French Onion Soup, Gruyere Cheese, Toas t Po in ts

Wi ld Mushroom, Herb Croutons

Bra i sed Chicken, Farro, Seasona l Vegetab les

SALAD

Butter Let tuce, Shaved Root Vegetab les , Pecans , Medjoo l Dates , Pecor ino, Champagne V ina igret te

Mixed Chicory, Pomegranate , As ian Pear, Mustard V ina igret te

Mixed Fie ld Green Sa lad, Baby Carrots , S l i ced Cucumbers , Red Wine V ina igret te

L i t t le Gem Let tuce, App les , Feta Cheese, Dry Niço i se Ol ives , Sha l lo t V ina igret te

Ca l i s toga R anch Caesar Sa lad, Ol ive Oi l Croutons , Shaved Parmesan

Ka le Sa lad, Hear ts o f Pa lm, Orange Segments , Toas ted A lmonds, C i t rus V ina igret te

ENTRÉE

Organ ic Chicken Breas t , Creamy Po lenta , Mushrooms, Brocco l in i , Cr i spy Sha l lo ts

Carnaro l i R i sot to, Hen o f the Woods Mushrooms, Mixed Herbs

NY Str ip Lo in , Baby Carrots , Herb Pota to Purée, Peppercorn Reduct ion

Bra i sed Beef Short R ib , Toas ted Faro, Baby Carrots , Gremola ta

Duck Conf i t , Du Puy Lent i l s , Wi l ted Arugu la , Wi ld Mushrooms, Fresh Herbs

Scot t i sh Sa lmon, R i sot to Cake, Bra i sed Leeks , Watercress , Sa f f ron V ina igret te

DESSERTS

Seasona l Crème Brû lée, Shortbread Cook ie

Warm Chocola te Bread Pudd ing , Chocola te Sauce, Haze lnut Pear l s

Cinnamon App le Ga le t te , Caramel Ang la i se , Van i l l a I ce Cream

Homemade Carrot Cake, Cream Cheese Fros t ing , Cranberry Ice Cream

PLEASE SELECT DESSERT AS YOUR F INAL COURSE

MARCH - AUGUSTTHREE COURSE $68 | FOUR COURSE $75

SOUP

Tomato Gazpacho, Pick led Cucumbers , Ol ive Oi l Croutons *

Pota to Leek Soup, Chive Oi l

Ch i l led Eng l i sh Pea Soup, Lemon Oi l

Dungeness Crab ($5 Surcharge)

Roas ted Tomato, Peppered B i sque, Br ioche Crouton, Bacon Lardons

Sweet Whi te Corn, Roas ted Tomat i l lo Re l i sh

Roas ted Vegetab le Broth, Fr icassee o f Seasona l Vegetab les

SALAD

Roasted Asparagus , Fr i sée, Cashews, R icot ta Cheese, Mint , Pars ley Oi l

Hei r loom Tomato Panzane l l a , Pick led Red Onion, Herb Croutons , Bas i l , R icot ta Sa la t ta *

Di S te f f ano Burra ta , Chef ’ s Se lec t ion o f Summer Fru i t , Arugu la , Saba

Wi ld Arugu la , Po in t Reyes B leu Cheese, Prosc iu t to Chip

Greek Sa lad, Watercress , Feta Cheese, Tomatoes , Cucumber, Ka lamata Ol ives , Yogur t V ina igret te

Roas ted Baby Beets , Mixed Berr ies , Marcona A lmonds, Sherry V ina igret te

Compressed Watermelon, Korean Chi l i F lake, Queso Fresco, Micro Ci lantro

ENTRÉE

Cumin-Crusted Pork Tender lo in , Ol ive Oi l Crushed Yukon Pota to, Spr ing Onions , Asparagus

Gr i l led Prawns, Fresh Corn “Po lenta” , Eng l i sh Peas , Conf i t Tomatoes

Pan-Seared Ha l ibut , Roas ted Marb led Pota toes , Bra i sed Fenne l , Soub ise

S l i ced F la t I ron Steak , Wi ld Arugu la , Shaved R ad ish , Pepato Cheese, Sauce Ver t

Organ ic Chicken Breas t , Romesco, Red B l i s s Pota toes , Sautéed Garden Greens , Thyme Jus

DESSERTS

Seasona l Crème Brû lée, Lemon Cook ie

Caramel Cheese Cake, Orange Compote, Homemade Ci t rus Sherbet

Lemon-Berry Short Cake, Berry Coul i s , Van i l l a Chant i l l y Cream

Chocola te Terr ine Cake, Haze lnut Croquants , Van i l l a I ce Cream

PLEASE SELECT DESSERT AS YOUR F INAL COURSE

CANAPÉSPRICED PER DOZEN | MINIMUM ORDER 2 DOZEN PER ITEM

GARDEN | $52

Gr i l led Vegetab le , Fromage B lanc , Fi lo Cup

Herb Goat Cheese, Red Onion Jam, Pu f fed Pas t ry

Caprese Sa lad Skewers , Mozzare l l a , He i r loom Cherry Tomatoes , Bas i l Pes to*

Pi ta Ch ip , Feta Cheese, Garden R ata tou i l le `

Min i Vegetab le Spr ing Ro l l , G inger Hois in

Compressed Watermelon, V i l l a Manodor i Aged Ba l samic V inegar*

Cucumber, C i t rus Sa lad, Mint , Lemon Oi l

LAND | $79

Seared Beef Tender lo in , Horserad i sh Cream on Sourdough Toas t

Min i Reuben Sandwiches , Corned Beef, Sauerkraut , Russ ian Dress ing

Min i Croques-Mons ieurs , J amón Serrano, Gruyère Cheese

Roas ted Lamb Chop, Whole Gra in Mustard Crus t

Pu l led Pork S l ider, App le Coles law

Bra i sed Short R ib S l ider, Pick led Red Onion, Cress

Duck R i l le t tes , App le Chutney on Toas ted Br ioche

SEA | $79

Min i Crab Cakes , C i l antro A io l i

Ye l low Fin Tuna Tar tar, Sesame Seeds , Cucumber, Ch ives , Ponzu

Smoked Sa lmon Tar tar, Preserved Lemon, Avocado Mousse on Br ioche Toas t

C i t rus Cured Sca l lop Cev iche on Tostada

Poached Whi te Prawn, Sp icy Cockta i l Sauce, Micro Ci lantro

Oyster on Ha l f She l l , Dr ied Cherry Mignonet te

Cav iar, Crème Fra îche, Lemon on Br ioche Toas t

Roas ted Whi te Prawn Wrapped, Prosc iu t to

SHOOTERS | $50

V ichysso i se , Ch ive Oi l

Roas ted Sweet Corn*

Minted-Pea, Lemon Crème Fra îche

Cucumber-Mint

He i r loom Tomato Gazpacho*

Ch i l led Melon

Sp icy Sangr i ta , R aw Oyster ( tequ i l a f loa ter $5 surcharge)

RECEPTIONSPRICE PER PERSON | MINIMUM OF 20 GUESTS

COLD

Caviar Served, Homemade B l in i s , Toas ted Br ioche, Crème Fra îche, Ch ives , Market Pr ice

Crud i tés o f Garden Vegetab les , Roas ted Pepper Hummus, Ci t rus V ina igret te , Homemade R anch $14

Add Gr i l led Pi ta , Tzatz ik i , Baba Ganoush, Ol ive Tapenade $8

Loca l Sea food Disp lay $60:

Ch i l led Shr imp, Cev iche, Man i l a C lams, Oyster on the Ha l f She l l

Sp icy Cockta i l Sauce, Champagne Mignonet te , Lemon A io l i

AMBIENT

Homemade Tort i l l a Ch ips , Fi re Roas ted Sa l sa , Guacamole $17

Art i san Charcuter ie Served, Accompan iments , Gr i l led Ciabat ta Bread $24

Three Loca l , Imported Cheeses , Seasona l Fru i t , Warm Cranberry-Walnut Bread $24

Medi terranean $55:

Mar ina ted Ol ives , Ar t i chokes , Mushrooms,

Red Pepper Puree, Hummus, Ol ive Tapenade, Whi te Bean Puree,

Charcuter ie , Ar t i san Cheese, Bread St i cks , Focacc ia , Pi ta Ch ips

Medi terranean Largo ( in add i t ion to above) $75:

Gr i l led Mixed Vegetab les , Ol ive Oi l Poached Tuna,

Piperade, Whole Roas ted Gar l i c , Marcona A lmonds,

Serrano Ham, Manchego Cheese on Toas ted Baguet te

REQUIRE A CHEF ’S FEE OF $195 PER 2 HOURS OF SERVICE

MINIMUM OF 20 GUESTS

LAND

Brined Oven Roas t Organ ic Turkey Breas t , Fresh Cranberry Re l i sh $475

Garden Herb Crus ted Pr ime R ib , Assor ted Dinner Ro l l s , Horserad i sh Cream and Au Jus $525

Pr ime Beef Tender lo in , Assor ted Dinner Ro l l s , Horserad i sh Cream $575

Porc in i Crus ted R ack o f Lamb, Seasona l Accompan iments $550

SEA

Br ined Oven Roas t Organ ic Turkey Breas t , Fresh Cranberry Re l i sh $475

Garden Herb Crus ted Pr ime R ib , Assor ted Dinner Ro l l s , Horserad i sh Cream and Au Jus $525

CARVING STATIONS

MARCH - AUGUSTTHREE COURSE $115 | FOUR COURSE $135 | F IVE COURSE $150

SOUP & SALAD

Chi l led Melon, Mint Crème Fra îche

Warm or Chi l led Eng l i sh Pea Soup, Lemon Oi l

Sweet Corn Soup, Roas ted Corn, Micro Ci lantro

Heir loom Tomato Panzane l l a , R aw, Pick led Garden Vegetab les , Ol ive Oi l Croutons

Roasted Baby Beets , Pi s tach ios , Mixed Berr ies , Manchego Cheese

Sweet Gem Let tuces , Roas ted Figs , Pick led Rhubarb, Toas ted A lmonds, Champagne V ina igret te

Po le Bean Sa lad, S l i ced Grapes , Shaved A lmonds, Tarragon, Crème Fra iche V ina igret te

Dungeness Crab Sa lad, Avocado, R ad i shes , Ce lery Hear ts ($7pp surcharge)

F IRST COURSE

Roasted Asparagus , S ieved Egg, Piqu i l lo Pepper, Baby Greens

Carnaro l i R i sot to Sweet Peas , Lemon Preserve, Parmesan

Duck Conf i t , Bra i sed Turn ips , Wi ld Arugu la

Roas ted Prawn, Romesco Shaved Fenne l , Herb Sa lad

Cor iander Crus ted Ah i Tuna, R ancho Gordo Beans , Span i sh Chor izo, Sa l sa Verde

Pan-Seared Diver Sca l lops , Pea Mousse l ine, Spr ing Onions , Cherry Tomato Conf i t ($7pp surcharge)

ENTRÉE

Alaskan Ha l ibut , Piperade, Marb led Pota toes , Sha l lo t V ina igret te , Fr i sée

Roasted Scot t i sh Sa lmon, Glazed Baby Squash, Sweet Corn, Eng l i sh Peas , Soub ise

Cr i spy Organ ic Chicken Breas t , Roas ted Marb led Pota toes , Spr ing Onions , Wi ld Mushrooms, Pou l t ry Jus

House Br ined Pork Tender lo in , Finger l ing Pota toes , App le Mostarda, Mustard Greens

Lamb Lo in , Carrot Purée, Cipo l l in i Onions , Smoked Garden Greens , Rosemary Jus

Fi le t Mignon, Cr i spy Pota to Cake, B l i s tered Cherry Tomatoes , Wi l ted Sp inach, Borde la i se ($9pp surcharge)

Chef ’ s Se lec t ion o f Vegetar ian Opt ions

DESSERTS

Seasona l Crème Brû lée

Chocola te Tru f f le Cake, Mascarpone Cream, Fresh Berry Compote

Caramel Cheese Cake, Graham Cracker Crus t , R aspberry Compote

Strawberry Shortcake, Chant i l l y Cream, Garden Mint Syrup

Lemon Mousse Bombe, Homemade B lueberry Marmalade

Va l rhona Chocola te Caramel Tar t , Lemon Curd

PLEASE SELECT DESSERT AS YOUR F INAL COURSE

PLATED DINNERSSEPTEMBER - FEBRUARYTHREE COURSE $115 | FOUR COURSE $135 | F IVE COURSE $150

SOUP & SALAD

Sunchoke Soup, Tru f f le Crème Fra iche

Fa i ry ta le Pumpk in Soup, Chestnuts , Brown But ter

Wi ld Mushroom Soup, Herb Croutons

Fa l l Sa lad, Brusse l s Sprouts , Pomegranate , Roas ted App les , Pick led Mustard Seeds

Wi ld Arugu la , Roas ted Winter Vegetab les , Prosc iu t to Chip , B lack Pepper Oi l

Shaved Root Vegetab les , R ad icch io, Parmesan, Banyu l s V ina igret te

End ive Sa lad, Shaved App les , Cand ied Walnuts , C ider V ina igret te

F IRST COURSE

Crispy Duck Conf i t , Red Quinoa, Garden Greens , Sherry V ina igret te

Cr i spy Herb Po lenta , Wi ld Mushroom R agout , Aged Ba l samic

Sunchoke, Bra i sed Leeks , Swiss Chard, House Made R icot ta

Cr i spy Dungeness Crab Cake, Poached Ci t rus Fr i sée, Tarragon A io l i ($7pp surcharge)

Caramel ized Diver Sca l lops , Peperonata , Pancet ta , C i t rus Foam ($7pp surcharge)

Glazed Pork Be l ly, Bra i sed Red Cabbage, Currents ($7pp surcharge)

ENTRÉE

Roasted Organ ic Chicken Breas t , Ce lery Root , Parsn ip , Wi ld Mushrooms, Natura l Jus

Bra i sed Pr ime Beef Short R ib , Creamy Po lenta , Baby Carrots , Cr i spy Onions , Gremola ta

Pan-Seared Pork Tender lo in , Winter Squash, Brusse l s Sprouts , Cr i spy Chestnuts , Sherry Gast r i c

Roas ted Scot t i sh Sa lmon, Bra i sed Fenne l , Marb le Pota toes , Leek V ina igret te

Str iped Bass , Soub ise , Roas ted Ar t i chokes , Wi ld Arugu la

Chef ’ s Se lec t ion o f Vegetar ian Opt ions

Fi le t Mignon, Pota to Purée, Trumpet Mushrooms, Cipo l l in i Onions , Borde la i se ($9pp surcharge)

DESSERTS

Seasona l Crème Brû lée

Chocola te Tru f f le Cake, Mascarpone Cream, Fresh Berry Compote

Caramel Cheese Cake, Graham Cracker Crus t , R aspberry Compote

Strawberry Shortcake, Chant i l l y Cream, Garden Mint Syrup

Lemon Mousse Bombe, Homemade B lueberry Marmalade

Va l rhona Chocola te Caramel Tar t , Lemon Curd

PLEASE SELECT DESSERT AS YOUR F INAL COURSE

ENHANCEMENTSPLATED DINNER ENHANCEMENTS

ADDITIONAL COURSES | PRICES PER PERSON

Seasona l S tar ter $12

Three Imported, Loca l Cheeses , Seasona l Fru i t , Warm Cranberry-Walnut Bread $18

INTERMEZZO (PER ITEM | 2 DOZEN MINIMUM)

Blackberry-Cabernet Sorbet $5

Orange Sherbet $5

Margar i ta Gran i ta $6

Mango Foam, Fresh Fru i t $6

ENTRÉE COMBINATION PLATES (SURCHARGE PRICES PER PERSON)

Organ ic Chicken Breas t , Whi te Prawns $20

Roas ted Fi le t Mignon, Prawns $25

Bra i sed Short R ibs , Diver Sca l lop $25

$35 per person

DESSERT BAR

$9 PER ITEM, 2 DOZEN MINIMUM

Seasona l Fru i t Tar t le t s

Carrot Cupcakes , Cream Cheese Fros t ing

Tr ip le Chocola te Cupcakes , Chocola te Mousse, Chocola te Pear l s

Van i l l a Cupcake, I ta l i an But tercream

Min i Opera Cakes , Espresso -F lavor But tercream, Chocola te Ganache

Min i Crème Fra îche Panna Cot ta , Fresh Berry Compote

Pet i te Seasona l Crème Brû lée

Seasona l Min i Cheesecake, Chant i l l y Cream

Min i R ice Kr i sp ies Treats , Dark Chocola te , Toas ted Pecans

Mal ted Mi lk Swir l Brownies , B lond ies $6pp Assor ted Homemade Tru f f les , Chocola te

Mousse Cups

S ’mores Bar, Accompan iments , $18 per Guest

WARM

Assorted Fresh ly Baked Cook ies $9

Fresh ly Baked Brownies , B lond ies $9

Fresh ly Baked Muf f ins , Pas t r ies $10

LATE NIGHT CANAPÉS

TRAY PASSED, 2 DOZEN MINIMUM

Mini B lack Angus Beef, Cheese S l iders $79dz

Sea Sa l t French Fr ies $52dz

Tru f f le , Parmesan Cheese French Fr ies $65dz

Min i PB& J Sandwiches $39dz

Homemade Pota to Chips $5pp

Assor ted Ar t i san Popcorn $10pp

(se lec t 2 : smoked papr ika , b lack t ru f f le

parmesan, sea sa l t & but ter, map le-caramel )D

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DINNER GUIDELINESENTRÉE SELECTIONS FOR 25+ GUESTS

Events o f 25 or more may have a cho ice o f two pre-se lec ted ma in courses , prov ided the fo l lowing:

• Pre-count o f each entrée i s submi t ted to the ca ter ing depar tment 7 days pr ior

• Entrée se lec t ions must be ind ica ted on a tab le d iagram, ident i f ied by a p lace card

• Min imum of a four-course menu must be se lec ted

SURCHARGE PRICING FOR TWO MAIN COURSES:

26-40 gues ts : $500

41-60 gues ts : $1,000

61-84 gues ts : $2,000

85+ guests : $2,500

ENTRÉE SELECTIONS FOR 25 OR FEWER GUESTS

• Events o f 25 or less may have a cho ice o f two pre-se lec ted ma in courses on s i te , prov ided the fo l lowing:

• Min imum of a four-course menu must be se lec ted

• Choice o f ma in courses i s l im i ted to two se lec t ions

• $500 surcharge app l ies

WHEN SELECTING YOUR MENU CHOICES

Select one i tem for ent i re par ty, per course, up to 5 courses .

A l l menus inc lude bread, but ter serv ice , co f fee, hot tea .

Custom menus, add i t iona l courses may be pr iced upon request .

P la ted lunches , d inners on the Lommel Lawn, V ineyard Venue requ i re the renta l o f a mobi le k i tchen. Cost o f

renta l i s determined by 3rd par ty vendor.

Our Execut ive che f reserves the r ight wi th not i f i ca t ion to make seasona l changes in menu se lec t ions two weeks

pr ior to the event .

CHEF ’S CHOICE TASTING MENU OPTION

Al low our Execut ive Chef to create a one o f a k ind menu for you and your gues ts . Our che f wi l l br ing the hear t

o f Napa Va l ley to your p la te , the f reshes t ingred ients f rom loca l purveyors and the Ca l i s toga R anch gardens .

P lease speak wi th your Cater ing Manager to beg in p lann ing your exc lus ive Ca l i s toga R anch event menus.

Fami ly S ty le $175 pp · Three Course $130 pp · Four Course $150pp · Five Course $170pp

WHEN SERVING YOUR EVENT

Synchron ized serv ice i s ava i l ab le wi th 10 days ’ advance not ice to the ca ter ing depar tment .

There i s a surcharge o f $1,000 per 25 gues ts for th i s serv ice

MARCH - AUGUST$150 PER PERSON | MINIMUM OF 15 GUESTS

PLEASE SELECT THREE SALADS AND/OR STARTERS, TWO MAIN COURSES, ONE DESSERT

SALAD

Heir loom Tomato Panzane l l a , R aw, Pick led Garden Vegetab les , Ol ive Oi l Croutons*

Roasted Baby Beets , Pi s tach ios , Mixed Berr ies , Manchego Cheese

Sweet Gem Let tuces , Roas ted Figs , Pick led Rhubarb, Toas ted A lmonds, Champagne V ina igret te

Po le Bean Sa lad, S l i ced Grapes , Shaved A lmonds, Tarragon, Crème Fra iche V ina igret te

Dungeness Crab Sa lad, Avocado, R ad i shes , Ce lery Hear ts ($7pp surcharge)

STARTER

Roasted Asparagus , S ieved Egg, Piqu i l lo Pepper, Baby Greens

Carnaro l i R i sot to Sweet Peas , Lemon Preserve, Parmesan

Duck Conf i t , Bra i sed Turn ips , Wi ld Arugu la

Roas ted Prawn, Romesco Shaved Fenne l , Herb Sa lad

Cor iander Crus ted Ah i Tuna, R ancho Gordo Beans , Span i sh Chor izo, Sa l sa Verde

Pan-Seared Diver Sca l lops , Pea Mousse l ine, Spr ing Onions , Cherry Tomato Conf i t ($7pp surcharge)

ENTRÉE

Alaskan Ha l ibut , Piperade, Marb led Pota toes , Sha l lo t V ina igret te , Fr i sée

Roasted Scot t i sh Sa lmon, Glazed Baby Squash, Sweet Corn, Eng l i sh Peas , Soub ise

Cr i spy Organ ic Chicken Breas t , Roas ted Marb led Pota toes , Spr ing Onions , Wi ld Mushrooms, Pou l t ry Jus

Lamb Lo in , Carrot Purée, Cipo l l in i Onions , Smoked Garden Greens , Rosemary Jus

House Br ined Pork Tender lo in , Finger l ing Pota toes , App le Mostarda, Mustard Greens

Fi le t Mignon, Cr i spy Pota to Cake, B l i s tered Cherry Tomatoes , Wi l ted Sp inach, Borde la i se ($9pp surcharge)

Chef ’ s Se lec t ion o f Vegetar ian Opt ions

DESSERTS

Seasona l Crème Brû lée

Chocola te Tru f f le Cake, Mascarpone Cream, Fresh Berry Compote

Caramel Cheese Cake, Graham Cracker Crus t , R aspberry Compote

Strawberry Shortcake, Chant i l l y Cream, Garden Mint Syrup

Lemon Mousse Bombe, Homemade B lueberry Marmalade

Va l rhona Chocola te Caramel Tar t , Lemon Curd

FAMILY-STYLE DINNERSSEPTEMBER - FEBRUARY$150 PER PERSON | MINIMUM OF 15 GUESTS

PLEASE SELECT THREE SALADS AND/OR STARTERS, TWO MAIN COURSES, ONE DESSERT

SALAD

Fal l Sa lad, Brusse l s Sprouts , Pomegranate , Roas ted App les , Pick led Mustard Seeds

Wi ld Arugu la , Roas ted Winter Vegetab les , Prosc iu t to Chip , B lack Pepper Oi l

Shaved Root Vegetab les , R ad icch io, Parmesan, Banyu l s V ina igret te

End ive Sa lad, Shaved App les , Cand ied Walnuts , C ider V ina igret te

STARTER

Crispy Duck Conf i t , Red Quinoa, Garden Greens , Sherry V ina igret te

Cr i spy Herb Po lenta , Wi ld Mushroom R agout , Aged Ba l samic

Sunchoke, Bra i sed Leeks , Swiss Chard, House Made R icot ta

Cr i spy Dungeness Crab Cake, Poached Ci t rus Fr i sée, Tarragon A io l i ($7pp surcharge)

Caramel ized Diver Sca l lops , Peperonata , Pancet ta , C i t rus Foam ($7pp surcharge)

Glazed Pork Be l ly, Bra i sed Red Cabbage, Currents ($7pp surcharge)

ENTRÉE

Str iped Bass , Soub ise , Roas ted Ar t i chokes , Wi ld Arugu la

Roas ted Scot t i sh Sa lmon, Bra i sed Fenne l , Marb le Pota toes , Leek V ina igret te

Roas ted Organ ic Chicken Breas t , Ce lery Root , Parsn ip , Wi ld Mushrooms, Natura l Jus

Pan-Seared Pork Tender lo in , Winter Squash, Brusse l s Sprouts , Cr i spy Chestnuts , Sherry Gast r i c

Bra i sed Pr ime Beef Short R ib , Creamy Po lenta , Baby Carrots , Cr i spy Onions , Gremola ta

Fi le t Mignon, Pota to Purée, Trumpet Mushrooms, Cipo l l in i Onions , Borde la i se ($9pp surcharge)

Chef ’ s Se lec t ion o f Vegetar ian Opt ions

DESSERTS

Seasona l Crème Brû lée

Chocola te Tru f f le Cake, Mascarpone Cream, Fresh Berry Compote

Caramel Cheese Cake, Graham Cracker Crus t , R aspberry Compote

Strawberry Shortcake, Chant i l l y Cream, Garden Mint Syrup

Lemon Mousse Bombe, Homemade B lueberry Marmalade

Va l rhona Chocola te Caramel Tar t , Lemon Curd

BARBEQUE MENU$120 PER PERSON | MINIMUM OF 15 GUESTS

PLEASE SELECT THREE SALADS AND/OR SIDES, TWO MAIN COURSES, ONE DESSERT

SALAD

Class ic Wedge Sa lad, Tomatoes , Hobbs ’ Bacon, Homemade B leu Cheese Dress ing

Whole Gra in Mustard Pota to Sa lad

Napa Cabbage Cole S law, Southwestern Dress ing

S IDES

Corn Bread Muf f ins

Country S ty le Baked Beans

Seasona l Gr i l led Vegetab les

Fresh Corn on the Cob

ENTRÉE

BBQ Organ ic Chicken Breas t

Gr i l led Pork Chops

BBQ Baby Back Pork R ibs

Assor ted Ar t i san Gr i l led Sausages

Gr i l led Sa lmon

F la t I ron Steak

Gr i l led Whi te Prawns

Mar ina ted Tr i -Tip

BBQ Oysters

½ Gr i l led Ma ine Lobster ($25 surcharge per gues t )

DESSERT

Seasona l Pies

Seasona l Fru i t Tar t le t s

Tr ip le Chocola te Cupcakes , Chocola te Mousse

Carrot Cupcakes , Cream Cheese Fros t ing

ADDITIONS

Salad or S ide $15 per person

Entrée $25 per person