Spirits Alley
• 3 stationary or passed appetizers
• 2 courses: salad and choice of two protein or plant based entrées
• 2 sides
• Artisan table bread and creamery butter
• Dessert

The Port 
• 4 stationary or passed appetizers
• 2 courses: salad and choice of three protein or plant based entrées
• 2 sides
• Artisan table bread and creamery butter
• Dessert


• 2 passed appetizers
• 2 protein based entrees or stations
• 1 plant based entree
• 2 side dishes or Farmer’s Market platters
• Salad
• Artisan bread and creamery butter
• Dessert
• Hydration Station

• 3 passed appetizers
• 3 protein based entree or stations
• 1 plant based entrée or station
• 2 side dishes or Farmer’s Market platters
• Salad
• Local bread and creamery butter
• Dessert
• Hydration Station


• Sweet & spicy house made “chex” mix
• Popcorn
(kettle, caramel, chocolate peanut butter, jalapeno popper, frito pie, za’atar, everything, salt
& vinegar, masala, sweet & spicy gochujang, million dollar, cinnamon roll, thai red curry, white
cheddar, spicy dill pickle)
• Popcorn snack mix
(rocky road, tropical, trail mix, monster mix, bollywood mix, china crunch mix, peanut butter cup)
• Sweet, spicy & salty nuts & seeds mix –
• House made potato and veggie chips and dips
• Roasted spiced chickpeas
• Caramel apple bites
• Firebrand pretzels and mustard

• • • • • • • • • • • • • • • • • • • • • • • • • • • • •

• Charcuterie cones
• Veggies & dip cones
• Seasonal fruit kabobs w/mint
• Spinach and artichoke dip, tortilla chips
• Meze platter of falafel, hummus, baba ghanouj, pita chips
• Jumbo shrimp cocktail –
• Empanada trio: Beef picadillo, spiced chicken and queso fresco and sweet potato and spinach. Salsa verde
• Crudo bar: Seared Ahi tuna, Salmon tartare and hamachi slices with miso, wasabi, seaweed chips and micro mizuna
• Korean “food truck” style tacos: duck confit, green scallion pancake, nappa cabbage, hoisin
• Lamb lollipops with Tuscan salsa verde
• Stuffed crimini mushrooms with herbs and breadcrumbs
• Skewer Party: Martini skewers, Antipasto skewers, Chicken kabobs, Bulgogi Sticks, Thai Sticks, Chicken Satay, Caprese Skewers
• Bruschetta: tomato and olive tapenade and feta –
• Artisan cheese and charcuterie platter, dried fruit, marcona almonds, baguette
• Sliders: BBQ pulled pork and slaw, crispy chicken and hot honey and hamburger, ketchup and pickles,
• Cubanos, Crispy pork belly, bacon jam, watercress, Dungeness crab cake, spicy slaw
• Deviled Eggs: Candied bacon and scallion, Classic, Dungeness Crab and avocado
• Mini pot pies; Short rib, classic chicken, turkey or lobster


• Grilled salmon, citrus, capers and pine nut relish
• Pan roasted California white seabass, lemon butter, fried artichoke relish (GF)
• Sea of Cortez Diver sea scallops, fava bean pesto (GF) (+ $5 pp)
• Bronzed Halibut, basil beurre rouge, grilled scallion relish ( +5 pp)
• Pan roasted Monkfish, coconut, kaffir lime, lemongrass and ginger sauce (+$3 pp)
• Seared rare Hawaiian tuna, lemon aioli, roasted garlic and castelvetrano olive tapenade (GF) (+$3 pp)
• Grilled U12 Prawns, sauce romesco, crispy polenta (+ $4 pp)

• Buttermilk fried chicken, country gravy
• Bronzed chicken breast stuffed with chevre, swiss chard, applewood smoked bacon. Served with pan sauce (GF)
• Fresh pappardelle pasta; grilled chicken, artichokes, tomatoes, pistachio pesto
• Coq au vin, bacon lardons, pearl onions, mushrooms
• Pan roasted chicken breast, English pea and corn nage
• Seared rare duck breast, brandy jus, persimmons, shaved fennel and cress (GF)
• Cassoulet of leg of duck confit, andouille sausage, white beans, mirepoix

• Braised lamb shanks, golden raisin and whole grain mustard reduction (GF) ( + $3 pp)
• Roasted rack of lamb, mint pesto and onion marmalade (GF) ( + $4 pp)
• Grilled NY steak, cabernet demi-glace and crispy shallots
• Pan Roasted beef tenderloin, Point Reyes bleu cheese, roasted garlic, chives (GF) ( +$4 pp)
• Pan Roasted hanging tender steak “Ajillo” (GF)
• Pan roasted bavette steak, chimichurri
• Grilled flatiron steak, creamy cognac and green peppercorn sauce
• Maple cured pork loin, apple, pear calvados sauce (GF)
• Sweet, spicy, sticky St. Louis style pork ribs (GF)

• Carving – Choice of:
• Prime rib of beef, au jus, horseradish crema, caramelized onions, mini brioche buns (+$7 pp)
• BBQ Brisket, cole slaw, BBQ sauce, cornbread and honey butter
• Herb and mustard crusted pork loin, dried cranberry and apple pan jus
• Whole roasted salmon, Tuscan salsa verde, lemon caper butter (+$5 pp)
• California white seabass, tarragon caper aioli, seasoned bread crumbs (+$5 pp)
• Seafood Plateau – peel and eat prawns, steamed mussels, Dungeness crab legs and
• Tomales bay oysters on the half shell. (Lobster sections +$10 pp)

• Chicken and Waffles – Fresh made waffles, Fried chicken, Tennessee hot honey sauce, brown sugar butter, apple cider syrup, peach and plum compote.    (Impossible chicken available by request)
• Risotto Station: Seasonal vegetables, choice of protein and preparation
• Frito Pie – Chile, fritos, sweet and spicy peppers, ranch beans. Served with elote corn casserole and  green chile salsa
• Whole Roasted Pig with condiments and garnishes. (+$750 for 50 ppl)

• Creamy polenta, sautéed leeks and wild mushrooms (V, GF)
• Butternut squash risotto (V, GF)
• Asparagus and lemon risotto cakes (V, GF)
• Roasted garlic and EVOO mashed parsnips (V, GF)
• Garlic smashed fingerling potatoes
• Herb butter spaetzle
• Corn spoon pudding
• Buttered egg noodles, parsley
• Savory wild mushroom, herb and roasted garlic bread pudding
• Fava bean, sweet onion, corn and purple potato succotash
• ”Marbled” mashed potatoes
• Herb roasted summer squashes
• Elote corn casserole
• Alsatian cabbage “chou croute”
• Roasted baby rainbow carrots, rosemary, meyer lemon and chili flakes
• Herb roasted delta asparagus
• Coconut-curry kabocha squash
• Herb roasted winter root vegetables

• Heirloom tomatoes, “toybox” cherry tomatoes, evoo, balsamic vinegar, sea salt (ⓥ, GF)
• Roasted summer squashes, aromatic herbs, roasted garlic, evoo (ⓥ, GF)
• Corn cobbettes chive butter, maldon sea salt (V, GF)

• Roasted butternut, kabocha and delicata squash, brown sugar, maple butter (V, GF)
• Roasted rainbow baby carrots, Meyer lemon, rosemary and chili flakes (ⓥ, GF)
• Shaved and sautéed Brussels sprouts, hazelnuts, sweet onion (ⓥ, GF)

• Wild foraged mushrooms, fresh herbs and bread crumbs (ⓥ)
• Celery root, parsnips, turnips, rutabagas, herbs and olive oil (ⓥ, GF)

• Delta asparagus, pistachio dill pesto (V, GF)
• Artichokes, lemon, garlic aioli, seasoned bread crumbs

• Seasonal fruit shortcake, whipped cream, sweet biscuit
• Mini or full size cupcakes: red velvet, Mexican chocolate, meyer lemon, carrot cake, and many more
• Warm gingerbread cake, salted caramel, whipped cream
• Molten chocolate cake, berry puree, crème chantilly
• Mini banana and white chocolate cream pies, praline sauce
• Apple, pecan and brown sugar cake
• House made cookie platter; chocolate chip, snicker doodles, Mexican wedding
• Brownies and lemon or raspberry bars
• Chocolate pecan ganache torte with salted caramel
• Mini lemon cure cheesecake
• Fresh berry, lemon and mint trifle (GF)

• S’mores station
• Old fashioned candy “bar” with vintage candies and chocolates
• Make your own ice cream sundae bar with all the fixins
• Pie Bar: pecan, pumpkin, banana cream, apple, cherry or mixed berry pies, whipped cream

• Iced Coffee
• Lavender Mint Lemonade
• Strawberry Lemonade
• Cranberry Spritzer
• Hibiscus Black Tea Spritzer
• Iced Tea with Assorted Fruit & herb Garnish
(Garnishes include: seasonal stone fruit, lemon, mango, mint & ginger)
• Infused Waters:
• Orange Vanilla Water
• Strawberry Mint Water
• Melon & Blueberry Water
• Lemon Basil Water
• Fruit Cocktail Water
• Citrus: Grapefruit – Tangerine- Orange

We accept Visa, Mastercard, AmEx & Discover