Hors d'oeuvres

Devil’s Gulch Ranch Rabbit Terrine with Cornichons

Point Reyes Bleu Cheese on a Puff Pastry with Caramelized Onion and Leeks  

Cow girl Creamery Cheese sampler with Bovine Bakery Breads

Drakes Family Farm’s Oysters: mignonette, BBQ & garlic butter sauce

Clark Summit Farms Free Range Chicken Liver Pate

with Cognac and Black Pepper

First Courses

Wild Blue Farm ’Heirloom Tomatoes, Figs, Basil , Citrus Vinaigrette and Croutons Consomme

 Star Route Farm Leek Salad with Orange Vinaigrette

 Drake’s Family Farm’s Oysters, cooked in a Puff Casing (“Vol au Vent”)

with Arugula, Mushrooms and Bechamel Sauce

Warren Weber’s Frisee salad with Bacon, Blackberry Farm’s Organic Eggs, and Truffle Oil Vinaigrette

Second Courses...

Beef Bourguignon, (tender pieces of Kevin Lunny’s grass-fed Beef, braised and cooked s slowly (4 hours) with Marin County Pinot Noir

           and Bolinas Organic Vegetables

Gospel Flat’s Pork Tenderloin baked in Apple Cider Cream Sauce (

          “sauce Normande”)

Braised Lamb with Worsley Farms White Beans and Mustard Greens 

Braised free range Clark’s Summit Chicken,

          with McEvoy olives and Annabelle’s Thyme

...On the Wild Side Second Course Secret Specials

Stuffed Tomales Duck Breast with wild mushroom (Chanterelles)

Roasted West Marin Venison with Cauliflower

Nicasio Valley Rabbit Stew with Roasted Red Pepper

Third course (optional)

Artesian Marin County cheese platter (Cowgirl Creamery, Rouge et Noir, Point Reyes Blue) served with Madera or Port wine

                and Fresh Fruit from Fresh Run Farms

Fresh Run Farms Organic Lettuce Salad with Lemon Vinaigrette

Side Dishes

Cow Track Trail Farm’s special recipe: braised kale, with green beans, broccoli, fennel bulb or Summer squashes, all roasted in McEvoy Farm’s organic olive oil

San Geronimo Valley Ratatouille:

All Star Organics Tomatoes, Egg plant, Onions, Garlic, Basil , Peppers and Squashes

stewed with olive oil

Paradise Valley Spinach or Kale Risotto

Dessert

Blackberry Farm and Creekside Garden’s Apple Berry Cobbler

Lavender Short Bread, with strawberries and Straus Dairy vanilla ice cream

French Chocolate Mousse

Toby’s Meyer Lemons Mousse

And for Sunday Brunch...

In-Season local Organic Fruit Salad

Stuffed Croissant with Ham and Rouge et Noir Cheese

Quiches: Lorraine or Spinach and Goat or Swiss Cheese

Crepes: Savory and Sweet available

Beverages

Homemade Chai Tea, Lemonade and Apple Cider Blush also available.

Local food and wine pairing recommendations include the following Marin County wineries:

Point Reyes Vineyard

Stubbs Winery

Sean Thackrey

Pey-Marin/Mount Tamalpais

Local Beer recommendations also available upon request.