~cocktails:
*bloody marys made with mulled tomatoes, fennel, fresh horseradish, dungeness crab legs & spicy pickled carrots with pink peppercorn & hawaiian pink salt rim
*huckleberry-blood orange mimosas with big sur partington ridge lavender stick
*pink champagne cocktails with pink rose petals and meyer lemon twist
*warm spiced mulled wine with honey-ginger infused vermouth & brandy

~appetizers:
*Catskill Farms lamb bacon devils on horseback with prunes
*tiny tea sandwiches~regular & gluten free (curried chicken, tarragon cucumber, wild salmon-dill)
*tiny deviled quails eggs with spanish smoked paprika on redwood sorrel giant clover

~Buffet brunch feast:
*crepes station: gluten free crepes lemon-lavender-berry or gruyere & shaved smoked rosemary ham 
*Monterey Bay abalone "stuffies" on abalone shells, grilled
*apple cider vinegar dandelion greens & honey roasted apples
*big sur bakery scones with assorted homemade jams and lemon curd
*big sur bakery artisanal breads platter and colorful 3 hawaiian salts butter
*big sur green chicken eggs hardboiled in shell
*red&black quinoa salad with currents, 5 spice pecans, herbs, oven roasted brussel sprouts, honey ginger dressing
*farro salad with roasted garlic, chard, fresh goat cheese, thyme and sauteed wild mushrooms with fresh black winter truffle
*red & green lentil salad with local micro baby kales, capers and mustard-maple vinagrette
*citrus braised pink & gold baby beets with fresh tarragon, blood orange, cara cara orange, baby rocket arugula & toasted almond brittle
*fresh local greens salad with meyer lemon-maple vinaigrette and flowers
*vegan curried coconut lentil stew with butternut squash, acorn squash, kombocha squash, poblanos, carrot oil and maple candied pepitas
*huge berry bowl with pomegranates, edible flowers and honey crystals
*big sur's Sweetwater Farms organic, raw goat manchego brined in red wine, rolled in big sur honey and lavender served with burnt fig-kalamata jam & crackers (includes gluten free crackers)
*fresh, local Big Sur live dungeness crabs steamed on overflowing display on newsprint with crackers, with warm butter and lemon aoili (includes waiter helping guests with cracking) and
*steamed baby artichokes & huge globe artichokes, halved and grilled 
*spinach and ham deep dish quiches
~dessert
*petit fours & cake!

1st course: (served with fresh baked artisan breads)
Curried coconut french lentil soup with prawns
2nd course:
Local greens with crunchy cucumber kimchi, sweet Maui onions, strawberries and sesame vinaigrette
3rd course:  (2 main dishes & 2 veggies)
Wild Salmon tacos with mango-chipotle salsa, fresh tortilla and Big Sur microgreens
Stuffed poblano peppers with sausage, polenta & fontina
Spaghetti squash with ginger brown butter, maple-ginger glazed pecans and fresh herbs
Grilled kale with meyer lemon and pistachio
Dessert:
"tiramisu" wedding cake
Espresso chiffon cake with mascarpone-marsala mousse, dark chocolate-espresso ganache and vanilla rum whipped cream 
Served with bittersweet chocolate sauce & coffee ice cream

Sweet corn & crab chowder 
Baby arugula, fennel, almond salad with pluots and blood orange vinaigrette
Grilled pizzas with pears, prociutto, pecorino, Havarti, marcona almonds, red chili flake and truffle oil
Ricotta gnudi with garlic chanterelles and spiced Italian sausages
Oven roasted root vegetables
Asparagus with melted leeks 
Olive Oil ricotta cake with strawberries, micro basil, Balsamic Sorbet

Appetizer table:
•artisanal big sur cheeses/fruits platter
•artichokes with aoili
•big sur sea salted & vanilla bean sugar kettle corn

•Cast Iron cornbread with molasses-honey butter
•Heirloom tomato gazpacho with micro basil & peach balsamic
•Mache, Avocado, peaches, fennel, avocado-buttermilk dressing
•Green lentils with mustard vinaigrette, sprouts, curried cumin carrots and flowers
•Grilled pink peppercorn crusted steak, rosemary horseradish crème fraiche
•(Veg option) grilled garlic-herb Portabellas
Dessert:•"Hostess" Cupcakes~ Devil's food cake, lavender-cream cheese frosting interior, caramel chocolate ganache on top
•Blackberry-lavender pie, peach leaf whipped cream

Appetizers:
Fresh Summer Rolls ~ Mango avocado or grilled shrimp with homemade roasted valencia peanut sauce 
Whole grain grilled flatbread pizza with caramelized onions, rosemary, wild mushrooms 
Salmon gravlax on olive crostini with dill-cucumber creme fraiche, lavender sea salt and smoked paprika
Local greens salad ~ Baby lettuces and baby spinach, Big Sur redwood sorrel, shaved fennel and citrus vinaigrette 
Roasted potato salad with fresh herb vinaigrette, hard boiled eggs, chives and their blossoms 
Asian slaw with mint, celery, cabbage and snow peas and miso sesame dressing
Bulgar wheat salad with preserved lemon, green olives, parsley 
Pasta Salad with olive oil, fresh basil, grilled tomatoes, ricotta salata, marinated roasted peppers, squash blossoms 
Grilled corn mexican style (queso fresca, chile, lime)
Grilled organic farmers' market veggie skewers
BBQ star anise-hoisin pulled pork sandwiches with fresh baked scallion buns
Orange chiffon wedding cake with dark chocolate ganache, blood orange curd, caramel whipped cream and crunchy toffee

Savories:
•asparagus with meyer lemon dip 
•artisanal cheeses/fruits/ crackers/breads, salami, procuitto
•Smoked salmon with dill creme fraiche, brunoise fresh fennel, red peppers & capers on rye toast points
•olive oil toast points truffle oil on sliced pear with pecorino and fresh bread 
•Fresh Ricotta with lavender sea salt & thyme on crackers 
•Endive with pear, blue cheese and fig balsamic 
•Asian pulled pork sliders 
•procuitto wrapped walnut stuffed dates 
•goat cheese stuffed figs with honey on black pepper cracker 
•olive tapenade on olive oil toast points with tomato & basil 

Desserts:
•Huckleberry-port cupcakes (orange cake, lavender frosting, huckleberry-port jam filling)
•Chocolate-Big Sur sea salted caramel cupcakes (caramel cake, chocolate-caramel ganache filling, cinnamon-caramel frosting, crunchy bitter praline)
•Big Sur Sweetwater Farms goat cheese-hazelnut gougeres with Sweetwater Farms Manchego, burnt fig-port jam, Big Sur microgreens
•Meyer lemon-dark chocolate truffles
•Dark chocolate-coconut-almond toffee 
•Dark chocolate- peanut-pretzel toffee
•Chewy brown butter-chocolate chip cookies
•Brown sugar thumbprint cookies with homemade dulce de leche and Big Sur sea salt
•Brown sugar thumbprint cookies with passionfruit-tropical apricot jam

Appetizers:
Grilled Rainbow Heirloom Tomato Pizzas
Fresh chèvre with fresh thyme, lavender salt, honey, figs and black garlic with crackers and bakery bread

Microgreens and mache with shaved Pecorino, Fig Balsamic, Figs, Flowers
Farro with Grilled Brussels, Kumquats, Thyme, Roasted Garlic 
German Butter Ball Potato Gratin with Green Garlic, Rosemary and Manchego Cheese
Braised Coffee Rubbed Pork Shoulder    
Broccoli Tart (veg option)
Dessert:
Rhubarb-Fennel Cobbler, Vanilla Ice Cream, Bourbon Sauce


  

·       Vodka, St. Germain Elderflower, Soda, Lemon Twist

·       Pisco, Tangerine, Fennel, Lime

·       Whiskey, vanilla bean muddled blackberries, lavender stick

·       Gin, Tarragon, meyer lemon, cucumber, soda water

·       Gin, big sur black sage, fresh red currants, sage honey

·       Pink Champagne, rhubarb bitters, sugar cube, fresh pansy Blossom

·       Yerba Buena "Julep"

·       Pink Champagne with Rose petals and french wild strawberry (fraise des bois)

·       Blood orange-fennel-tequila on rocks with Hawaiian red salt rim

·       Passionfruit-vanilla bean mimosa

·       Fresh mulled herb, french olive, crushed pink peppercorn vodka cocktail on rocks

Non alcoholic cocktails:

·       Ginger beer, Blackberries, Lime

·       Grapefruit, Tonic, Cardamom

·       Strawberry Soda, Rhubarb Bitters, Meyer Lemon Twist

·       Goji Berry & Sparkling Lemonade

·       Hibiscus and Rosewater Soda 

·       Bellweather Farms sheep’s Ricotta on toasts with lavender salt, kalamata-fig jam

·       Local artisan cheese and fruits board

·       Pancetta and pea with herbs on crostini

·       Thin Zucchini, mint, ricotta crostini

·       Avocado-basil spread on black bean cake, basil leaf

·       Sherry-garlic mushroom and big sur gruyere fillo cups

·       Pink Pepper & Pink Salt Kettle Corn

·       Pansy Blossom, brie, blueberry arepa

·       Cauliflower ceviche with avocado on flax corn chip

·       Chimichurri steak skewers

·       Lamb skewers with lemon, olive & mint marinade

·       Arepas with roasted tomato & shrimp

·       Endive with white bean hummus, white balsamic and big sur microgreens

·       Bacon wrapped figs & prunes

·       Crab cakes with spicy remoulade and big sur micro greens

·       Deviled quail's eggs with fresh black truffle

·       Artichokes with aoili

·       Tomato basil fresh mozzerella skewers

·       Fresh chèvre with fresh thyme, lavender salt, honey, figs and black garlic with crackers and bakery bread

·       Berries and summer fruits platter

·       Salmon with dill, pumpernickel crostini, bellweather creme fraiche

·       Hummus, crudite, olive chips

·       Chips, guacamole, salsas