Past Menus
We love providing our clients unique, seasonal menus tailored to their event. We source organic vegetables primarily from our neighbors at Mountain Bounty Farm, and are always happy to provide accommodations for folks with dietary restrictions.
Please view a few past menus below for inspiration.
Summer Menu - June
Wedding Rehearsal Dinner - 25 guests
House sourdough, farmer’s cheese, flageolet beans, cascabel oil
Shaved asparagus and cucumber salad, herb vinaigrette, pistachios
Porchetta with roasted fennel, tomatoes, baby artichokes, tokyo turnips
Assortment of pavlovas: chocolate, pistachio, lemon curd
Harvest Menu
Fundraiser Event CHIRP - 150 guests
On the table: Pimenton nuts and watermelon
First: Roasted tomato soup and skillet cornbread with chive butter
Second: Gypsy peppers stuffed with wild rice and Rondoni Ranch beef, tomatillo salsa
Little gem salad with lime vinaigrette and three sisters succotash
Dessert: First Rain berries and fresh cream
Fall Menu - October
Wedding Anniversary - 25 guests
House sourdough
Fennel salad with pecorino and castelvetrano olives
Roasted kabocha squash, grapes, and pinenuts in agrodolce
Pork tenderloin over cannelloni beans with salsa verde
Summer Menu - June
Polly’s Paladar Supper Club - 120 guests
Cheese plate with lavash crackers, roasted grapes, spanish nuts
Pan con tomate, boquerones, escalivada, jamon
Tortilla de patatas, grilled spring onions, summer squash, farmers cheese, romesco
Herb salad, oregano vinaigrette, anchovy stuffed olives, garlic croutons
Za’atar grilled lamb skewers, shell beans, brined beets, mint
Roasted hazelnut ice cream, spiced chocolate sauce