CATERING ESTATE GROWN SUSTAINABLY FARMED CHEF PREPARED

Transcription

1 CATERING ESTATE GROWN SUSTAINABLY FARMED CHEF PREPARED Harvested from the ranch s gardens and orchards and featuring hand selected Sonoma County artisanal meats and farmstead cheeses, our catering features the best ingredients in custom menus thoughtfully prepared by our chef. Be lta n e Ra n c h s d i v e r s e a g r i c u lt u r a l o p e r at i o n is t h e r e c i p i e n t o f t h e No rt h Bay Su s ta i na b i lt y a w a r d a n d o u r v i n e ya r d s & w i n e m a k i n g a r e 100% certified sustainable by the California Sustainable Winegrowing Alliance. Forbes Magazine Cream of the Crop, Top 4 Luxurious Farm Retreats Food & Wine Magazine Best Bed & Breakfast National Geographic Traveler s Best Vineyard Stay Recipient of the North Bay Sustainability Award Beltane Ranch is a Certified California Sustainable Vineyard & Winery

2 CATERING CHEF S TASTING MENU...$125 / guest THREE COURSE PLATED DINNER...$110 / guest FAMILY STYLE OR BUFFET DINNER...$95 / guest PICNIC...$30 / guest FULL BRUNCH...$45 / guest CONTINENTAL BREAKFAST...$22 / guest INCLUDED Custom menu consultation with our chef, on site kitchen & grill, seasonal table decor from the ranch s gardens, chalkboard and/or printed menus, serving plates & utensils, ice, housemade ice tea, lemonade & flavored waters, catering manager. Raw Bar of mixed fresh shellfish w/ accoutremonts, $18 Additional course, $6-$18 Food Minimum: Dinner $2350, Brunch $700. Tastings $50/person, 50% good towards catering package Current Mandatory Sales Tax will be added to Catering Package (items below are non-taxable) PROVIDED BY BELTANE RANCH, CHARGED SEPARATELY Kitchen staff & service staff (hourly fee) Alcoholic beverage service ($285/three hours, $50/hour thereafter up to six hours) Optional china, flatware, glassware & linen rental package ($20/p. dinner/full brunch, $10/p. continental breakfast) Any additional kitchen equipment required BELTANE RANCH Ext 103

3 What makes our Catering Special? YOUR MEAL BEGINS HERE. Ou r c h e f & p ro d u c e m a n a g e r w o r k t o g e t h e r t o b u i l d y o u r m e a l, b e g i n n i n g in t h e g a r d e n. Of t e n w i t h c u s t o m p l a n t i n g s f o r e a c h e v e n t, o u r g a r d e n s d e l i v e r t h e b e s t h e i r l o o m a n d r e g i s t e r e d o r g a n i c p ro d u c e t o o u r k i t c h e n. Th e s e i n g r e d i e n t s a r e t h o u g h t f u l ly p r e pa r e d b y o u r c h e f u s i n g o u r e s tat e o l i v e o i l, l o c a l a rt i s a na l m e at s, s e a f o o d a n d fa r m s t e a d c h e e s e s. Ea c h m e a l is c u s t o m-d e s i g n e d f o r t h e season, pa i r e d w i t h o u r c r i t i c a l ly ac c l i a m e d estate wines and served by our warm & knowledgable staff. Be lta n e Ra n c h s u s ta i na b ly fa r m s 34 a c r e s o f w i n e g r a p e s, h e i r l o o m s t o n e f ru i t, o l i v e s a n d p ro d u c e. Ou r r a n c h-w i d e c o m p o s t i n g p r o g r a m e a r n e d t h e No rt h Bay Sustainablity Award, and our winegrapes and wine are 100% certified sustainable by the California Sustainble Winegrowing Alliance. BELTANE RANCH Ext 103

4 PLATED DINNERS SAMPLE MENUS Each event features a custom designed menu. Here is a sampling of many different seasonal options we have prepared. Passed hors d oeurvres West Coast oysters on the half shell with lemon and sundried tomato mignonette Laura Chenel goat cheese stuffed profiteroles Asian-style crab salad with avocado in crispy wonton cups Serrano ham and gruyere croquetas Biscuits with ranch jam and prosciutto White bean puree crostini with truffled wild shiitake mushrooms Stationary Appetizers Crostini Bar featuring olive oil-poached tuna and basil pesto, spicy eggplant marinara, brie and roasted beets Charcuterie Board with Fatted Calf pork pate, salami, Mendocino mustard, mixed Italian olives, house made seeded crackers Sa l a d s Shaved radish, fennel, carrot salad, romaine, salty ricotta salata cheese, green goddess dressing, garlic-rubbed croutons Arugula salad, diced red and yellow watermelon, shaved red onion, toasted pine nuts and champagne vinaigrette So u p Heirloom tomato gazpacho, basil oil, poached shrimp, housemade creamy whole milk ricotta En t r e e s Roasted loin of Sonoma County pork, Beltane s orchard peach glaze, living pea shoots and smashed yukon potatoes with Black Pig bacon Wild California salmon, heirloom tomato risotto, miso butter and microbasil Seared flat iron steak in Beltane Estate Zinfandel sauce, living pea shoots and smashed yukon potatoes with Black Pig bacon Seared Salmon, parmesan-chive risotto, miso butter, microbasil, roasted broccoli rabe Seared flat iron steak, potato puree, rainbow carrots, Beltane Estate Zinfandel braised cippolini onions, fried shallots Butternut squash risotto, gorgonzola cream, reduced balsamic, fried shallots De s s e rt Dark chocolate cremeux, whipped cream cheese mousse, caramel, chocolate cookie crumbs, and toasted coconut Vanilla pavlova with fresh berries and stone fruit CHEF S TASTING MENU...$125 / guest Three passed hors d oeurvres, chef s tasting menu, dessert or cake service THREE COURSE PLATED DINNER...$110 / guest Three passed hors d oeurvres, choose a salad or soup, entree, dessert or cake service Raw Bar of mixed fresh shellfish w/ accoutremonts, $18 Additional courses: $6-$18 BELTANE RANCH Ext 103

5 BBQ STYLE DINNERS, FAMILY STYLE & BUFFET SAMPLE MENUS Each event features a custom designed menu. Here is a sampling of many different seasonal options we have prepared. Passed hors d oeurvres BBQed oysters with garlic butter and parsley White bean crostini with rosemary vinaigrette Carolina-style BBQ pork sliders with local bleu cheese Stationary Appetizers Crostini Bar featuring olive oil-poached tuna and basil pesto, spicy eggplant marinara, brie and roasted beets Charcuterie Board with Fatted Calf pork pate, salami, Mendocino mustard, mixed Italian olives, house made seeded crackers Raw Bar Raw seafood bar: West Coast oysters, poached shrimp, Alaskan king crab legs, classic mignonette Sa l a d s Heirloom tomato, housemade creamy whole milk ricotta, Beltane olive oil, barrel-aged balsamic reduction Field greens salad with champagne vinaigrette Kale salad with Laura Chenel goat cheese, cranberries, and candied walnuts So u p Heirloom tomato gazpacho, basil oil, poached shrimp, housemade creamy whole milk ricotta En t r e e s Grilled swordfish filet, miso butter, chive blossoms Grilled rack of American lamb, mint and basil pistou Grilled flat iron steak, roasted shallots, Beltane Estate Zinfandel sauce Pasta with heirloom tomato marinara, for the children Lemon-rosemary roasted organic Petaluma chicken Si d e s Grilled corn on the cob with aioli, cotija cheese, aleppo chili Salt-crusted yukon potatoes Basque Bakery baguette to dip in Beltane Estate olive oil Asparagus with shallot butter Herbed fingerling potatoes De s s e rt Meyer lemon tart BBQ, FAMILY STYLE OR BUFFET DINNER...$95 / guest Cheese and/or charcuterie board appetizer station, salad, main course, sides, dessert or cake service Raw Bar of mixed fresh shellfish w/ accroutremont, $18 Additional courses: $6-$18

6 HOT BRUNCH SAMPLE MENUS Each event features a custom designed menu. Here is a sampling of many different seasonal options we have prepared. Bu f f e t Sierra Nevada cream cheese, local bagels, baguettes, salami, smoked trout, pickled red onions Baked stone fruit brioche-french-toast with whiskey caramel sauce and chantilly Garden chard and kale goat cheese quiche Smoked ham, caramelized onion, gruyere quiche Strawberry-buttermilk scones Sundried tomato-cheddar scones Bowl of fresh fruit CONTINENTAL BRUNCH Muffins: Black Mission fig-buttermilk; Beltane s orchard peach with almond and cinnamon streusel; carrot, zucchini, coconut, and walnut morning glory Scones: lemony dried apricot-cornmeal, sundried heirloom tomato-cheddar, Beltane s raspberry patch Sticky cinnamon rolls, raspberry rolls, fruit-filled puff pastry tart PICNICS Our chef packs four course picnics, including appetizer, mason jar salad, house made foccacia bread sandwich & dessert. Picnics are prepared ahead of time and presented in a basket with a check gingham table cloth. Excellent for casual before or after get togethers, or to take out for a day of exploring. FULL BRUNCH...$45 / guest Custom brunch menu CONTINENTAL BREAKFAST...$22 / guest Breakfast bar including selections of freshly baked pastries and fruit PICNIC...$30 / guest Chef prepared seasonal four course picnic Raw Bar of mixed fresh shellfish w/ accoutremonts, $18 Additional course, $6-$18

7 CONTACT For more information contact Joy Wesley at (707) Ext 103 or Thank you! All photos are of Beltane Ranch intimate events by our recommended event photographers: Tara Arrowood, Cathy Stancil & Megan Clouse