SeaStars - Catering & Events

Our Approach

INSPIRED & FORAGED

What sets us apart from the other caterers….
From private dining to a full service catered event, Sea Stars is a zero waste, chef driven catering company, using organic and sustainable meats, seafood and produce from local sources. Inspired by foods foraged in the wilds of Big Sur and the bountiful farmers’ markets year round, to showcase unique, seasonal menus custom designed for each client.

Our menus are crafted and collaborative. Sea Stars also provides talented mixologist bartenders to create custom cocktails for your event. Chef Jamie also creates custom wedding cakes.

DINING STYLES

FAMILY
Family style service with bountiful platters and bowls down the middle of the dining table is popular because the passing of the platters, the sharing, encourages conversation and heightens the festive atmosphere.

BUFFET
A classic way to serve with heaping platters of beautiful foods to choose from.

FLOATING FEAST
Guests can enjoy a seemingly endless variety of passed hors doevres instead of a sit down dinner. This style feels like a real party and lets everyone mingle the entire wedding.

PLATED
We can serve you the traditional way, in a multi course, plated meal.

PIG ROAST
A true wedding feast tradition! Our own Chef Jonathan Roberts, aka the Pig Wizard, can amaze everyone with his magical skills at roasting a whole, happy pig over his custom made travelling grill for 18 hours until the meat melts in your mouth.

STATIONS
Different stations scattered about the event allow guests to cruise around, mingle and not have to wait in any lines. Most popular are a charcuterie station where Chef Jonathan slices his hand made charcuteries on site, or for brunch a hot waffle and crepe station or cheese boards or dessert bars are always a favorite. We can do an entire meal with stations or have them during cocktail hour.

HORS D’OEUVRES
SALADS
VEGETABLES
GRAINS / VEGETARIAN ENTREES
SEAFOOD
MEAT
DESSERT

- THESE ITEMS CAN BE MADE VEGAN

  • Stationary Artisanal Cheese/ Seasonal Fruits Boards with honey, jams, nuts, olives, crackers and breads ($10 per person)
  • House made Charcuterie boards ($12 per person)
  • Roasted Strawberry Ricotta Tart with Micro basil and Balsamic Glaze
  • Quiche (spinach-feta/gruyere-bacon/carmelized onion/nettle-fresno chile)
  • Avocado crostini (ricotta salata-tomato confit /radish-za’atar/
  • White Anchovies with Fennel Aioli, Preserved Lemon & Kalamata on crostini
  • Roasted Beets with whipped feta on hazelnut bread *
  • Pancetta Wrapped Figs stuffed with Point Reyes blue
  • Herb roasted beef with horseradish crème fraiche, chive on sour baguette toast point
  • Anise Roast pork with apricot thyme marmalade
  • Blistered Padron or Shishito Peppers with smoked salt *
  • Warm three cheese Gougeres (Savory Cream puff)
  • Grilled yogurt marinated chicken skewer with meyer lemon salsa
  • Grilled prosciutto wrapped peaches with wild arugula & truffle honey
  • Fresh made ricotta with rosemary, roasted balsamic cherries on walnut bread
  • Grilled Halloumi cheese, fresh green figs and local honeycomb
  • Grilled Lamb pops with mint gremolata
  • Dungeness crab cakes with chive blossoms and aleppo aioli
  • Roast beet with fennel frond feta, apple and hazelnut bread
  • French breakfast radishes with Big Sur sea Salt and nasturtium blossom butter
  • Crushed fresh pea, feta and mint crostini with edible violets *
  • Grilled polenta bites with roasted tomato, feta and olive tapenade *
  • Manchego with black pepper-fig-kalamata jam
  • Clementine and chili grilled prawns

 

Grilled Pizzas:

  • roasted strawberries, ricotta and basil
  • asparagus, melted leeks, thyme and ricotta
  • Pear, havarti, pecorino, tabasco, sea salt & truffle oil
  • Wild Mushroom, crème fraiche, thyme, garlic confit, truffle goat
  • Fresh pomodoro, burrata, basils
  • Homemade sausage, fig, blue cheese
  • Guiancale, olive, caper, chile, pomodoro, fresh mozzarella

 

Seasonal soup shots:

(summer chilled):

  • Watermelon Gazpacho with dungeness crab
  • Chilled spring pea with mint crema

(winter warm):

  • butternut squash + ginger with spiced pepitas
  • purple and orange cauliflower soup with nasturtiums
  • Roasted Tomato soup with mini grilled gruyere cheese
  • Baby greens, edible flowers & berries with fresh citrus vinaigrette
  • Garden Herbs salad with summer veggies and ginger lime vinaigrette
  • Wild Arugula, grilled peaches, fennel, almonds, goat cheese with peach balsamic
  • Little gem with shaved apple, celery, fennel & juniper lemon vinaigretteBaby kale with truffled croutons, parmesan snow & creamy roasted garlic Caesar
  • Butter lettuce with avocado, shaved carrots, green onion, butter beans & champagne chive vinaigrette

- THESE ITEMS CAN BE MADE VEGAN

  • Roasted Beets with whipped feta, hazelnuts, arugula and clementines with pomegranate-balsamic vinaigrette *
  • Roasted beets, parsley walnut pesto, shaved pecorino, micro arugula *
  • Stuffed green chile with corn, rice, scallion and cheese*
  • Grilled halved local artichokes with balsamic glaze snd roasted garlic aioli*
  • Roasted baby artichoke hearts, fennel, lemon, chile, anchovy (optional) *
  • Grilled marinated farm veggies with red chard pesto *
  • Grilled summer squashes with tomato confit, basil and za’tar
  • Heirloom tomatoes with evoo, basil, sea salt and burrata (spring through late summer) *
  • Grilled crispy kale with lemon *
  • Charred brussel sprouts with bacon & dates
  • Seared Snap peas and their tendrils with mint, ginger, sesame and yogurt drizzle
  • Roasted parsnip frites, brown butter, hazelnuts, rosemary
  • Roasted Cauliflower with parmesan and lemon or bagna cauda
  • Grilled baby Broccolini with grilled lemons and roasted tomato vinaigrette *
  • Grilled Asparagus with Meyer Lemon Aioli (spring/early summer only)
  • Persimmon, Radicchio, Pomegranate Salad with Hazelnuts and sherry shallot vinaigrette (fall/winter only) *
  • Multi colorful Roasted vegetable medley *
  • Creamy sexy Mashed potato
  • Smashed Olive Oil Ginger Yams *
  • Roasted Kobocha Squash with sage-pecan-pomegranate pesto *
  • Flash sautéed garden greens *
  • Fresh dill new potato salad with chives, mustard seed-lemon vinaigrette and soft boiled egg
  • Gruyere Potato Gratin
  • Leek, swiss chard and fontina Potato Gratin

- THESE ITEMS CAN BE MADE VEGAN

  • Red Quinoa with strawberry, walnut, mint *
  • Creamy Italian White Beans with Roasted garlic*
  • Black & white quinoa with pecans, currants, baby mache and 5 spice dressing *
  • Pasta with sautéed eggplant, portabella, toasted pinenuts, tomato and creamy Chevre *
  • Faro Salad with roasted toro chiles, mizuna, fennel and orange *
  • Faro Risotto with thyme, chevre, leeks and wild mushrooms *
  • Faro, Bulgar or Quinoa Taboulleh with arugula, mint and lemon *
  • Gruyere mac n’ cheese
  • Pasta with Parmesan Broth, Chile and wild fennel seed
  • Ricotta Gnudi (a lighter version of Gnocchi) with fresh pomodoro
  • Grilled Pizzas*
  • Pasta or Polenta with braise of tomato, portabella, olives, chard and fennel *
  • Pasta with Vegan nut Ragout *
  • Grilled Stuffed peppers with cheese, veggies and nuts (with faro, quinoa or rice) *
  • Sweet corn, scallion and rice stuffed hatch chile “relleno”
  • Saffron Pilaf *
  • Herbed Green Rice *
  • Green Lentils with Orange, Capers and pepitas *
  • Israeli Couscous with Roasted Tomato and Herbs *
  • Green Couscous with asparagus, favas, parsley, mint, fennel & champagne shallot vinaigrette *
  • Stuffed Portabellas with bulgar and herbs with a mushroom sauce *
  • Roasted vegetable medley Tart
  • Spinach, feta and caramelized shallot Tart
  • Roasted eggplants with olive oil, pinenuts and goat cheese

We like to get inspired by the season, but here are a few ideas:

  • Wild Monterey Salmon with Nasturtiums and Preserved Lemon vinaigrette
  • Wild Monterey Salmon with Herb Salsa Verde
  • Halibut with Blistered Cherry Tomatoes, Fennel & Radish slaw and Basil Broth
  • Dungeness Crab stuffed Sole with Meuniere Sauce and toasted almonds
  • Grilled Seabass with Escabeche Oregano, Chile, Garlic, Scallions and Lime
  • Seared Rockfish with sauteed radish & Meyer Lemon-Thyme Buerre Blanc

  • Halibut braised in artichoke stew
  • Black cod with black olive vinaigrette and cara cara orange
  • Mussels with PigWizard Chorizo, Toasted Fennel Seed, White wine and Tomatoes
  • Rockfish ceviche (for appetizer)
  • Dungeness Crab Cakes with Aleppo Aioli and bright greens
  • Clams linguine with white wine, garlic and farmer’s tarragon
  • Roasted Chicken stuffed and roasted with clementines, garlic and figs, served with a port-fig reduction
  • Coq au Vin – slow braised chicken in red wine with homemade bacon and wild mushrooms
  • Grilled Chicken stuffed with green olives, rosemary and oranges, with honeyorange bbq sauce
  • Braised chicken with saffron, chorizo, olives and sweet peppers
  • Slow roasted Pork shoulder with fennel, lavender anise and bay, with pork jus and served with peach rhubarb ginger chutney
  • Porchetta stuffed with caramelized fennel and shallots with roast tomato-thyme jam
  • Red Wine Braised Beef Short Ribs
  • Grilled Steak with “Molcajete” – confit tomato, confit shallots and roasted peppers, herb butter
  • Grilled Steak with Fresh herb & roasted green chile Chimichurri
  • Grilled Skirt Steak with Pink Peppercorn-wine Sauce and herb butter
  • Roast whole Filet Mignon Tenderloin with horseradish creme fraiche and redwine shallot reduction or Chimichuri
  • Whole Pig Roast with chimichurri (separate pricing) $4000 includes chef’s fee and pig for 100, just add sides and salad

WEDDING CAKES

  • shortbreads: cacao nib, brown sugar, lavender, rosemary, lemon thyme, chocolate, walnut, hazelnut
  • cookies: chocolate chip, spelt chocolate chip, oatmeal walnut apricot, chocolate almond crackles, triple chocolate espresso, jam thumbprints, fudgy cherry chocolate, mexican wedding
  • Chocolate truffles: lavender, meyer lemon, earl grey, pink peppercorn, rose
  • Seasonal Fruit Pies – ask about Jamie’s seasonal recommendation
  • Classic pies – bourbon pecan, local walnut-honey, dark chocolate cream, butterscotch graham, shaker lemon
  • Tarts – Dark Chocolate ganache with salted Caramel, Brown Butter Custard with berry, Lemon-Lime, Chocolate-Hazelnut mousse, Frangipane honey with poached pear
  • Fudgy brownies with sea salt
  • Honey Pistachio Citrus Candy
  • Coconut cheesecakes on coconut dacquoise with blueberry *
  • Mini cream puffs filled with hazelnut, chocolate or vanilla cream
  • Lemon possets with orange blossom whip cream and berries (3 ingredient pudding)
  • Greek yogurt panna cottas with thyme and honeyed blackberries *
  • Crème brulee: flavors- Milk chocolate & earl grey, Chamomile, Caramel, Coconut, Vanilla Bean
  • Cupcakes (mini or regular size) – flavors can be any from our wedding cake menu
  • Composed desserts for plated meals – please inquire with Jamie to personalize the ultimate dessert

SAMPLE SEASONAL MENUS

JANUARY JAN
FEBRUARY FEB
MARCH MAR
APRIL APR
MAY MAY
JUNE JUN
JULY JUL
AUGUST AUG
SEPTEMBER SEP
OCTOBER OCT
NOVEMBER NOV
DECEMBER DEC

APPETIZERS

  • Dungeness crab cakes with chive blossoms and Aleppo Aioli
  • Grilled pizzas with Pear, havarti, pecorino, tabasco, sea salt & truffle oil
  • Roasted Tomato Soup shots with mini grilled gruyere sandwich

COCKTAILS

  • Santa Lucia Smash ~ Bourbon + Lemon + Honey + California Bay Laurel + Big Sur Citrus Bitters
  • Sueños de Sur ~ Tequila Blanco + Blueberry +Lime + White Sage + Club Soda [ served in a highball glass over crushed ice, garnished with white sage leaf ]

DINNER

  • Homemade rosemary Ciabatta
  • Baby Kale, Persimmon, Radicchio, Pomegranate Salad with Hazelnut oil and sherry-shallot-honey vinaigrette
  • Roast Kabocha squash, maple, curry, chile, brown butter
  • Dungeness Crab stuffed Sole with Meuniere Sauce and toasted almonds
  • Creamy Polenta with aged Taleggio & sautéed Mushrooms
  • Porchetta stuffed with caramelized fennel and shallots with roast tomato-thyme jam and jus
  • Butterscotch puddings with whipped cream and salted brown sugar shortbread

TRAY PASSED APPETIZERS

  • Fresh chevre with roasted strawberry on fresh walnut bread
  • Roasted Tomato Soup shots with mini gruyere grilled cheese
  • Manchego with honey and lavender on pear
  • Black bean cakes with Avocado-Basil Puree

COCKTAILS

  • HIS ~ Smoldering Love– Bourbon, Grilled Blood Oranges, Barrel Aged Bitters, Black sage
  • HERS ~ Lavender Sparkler– Prosecco, Lavender syrup, lavender sprig garnish

LOCAL FARMER FEAST BUFFET

5:30 – 6:30 (Sunset at 5:54)

  • Rustic Country Bread with Organic Butter and Hawaiian Red & Black Lava Salt (on buffet)
  • Winter greens with shaved apple, pear, fennel & toasted juniper lemon vinaigrette
  • Roasted Beets with whipped feta, hazelnuts, arugula and clementines with pomegranate-balsamic vinaigrette
  • Roasted Cauliflower with flake salt, parmesan and meyer lemon
  • Baked Gruyere Mac n Cheese
  • Farro risotto with White wine, Local Artichokes, Melted Leeks and Meyer Lemon

DESSERT

  • Wedding cake ~ Devils Food with Brown Sugar buttercream with crushed salted toffee
  • Lavender-Cacao Nib Meringues, Chocolate-Hazelnut Cookies, Peanut Butter Rice Krispie Treats
  • S’mores fixings down by fireside

TRAY PASSED APPETIZERS

  • Grilled pizzas with Pear, havarti, pecorino, tabasco, sea salt & truffle oil
  • Shaved watermelon radish with salted chive butter on crostini
  • Local Dungeness crab cakes with aleppo pepper aioli

PLATED DINNER

Rustic Bread with Organic Butter and Lavender Salt on table

1st course:

  • Salad of frisee, shaved market apple, hazelnuts and fresh garbanzo with crushed juniper meyer lemon vinaigrette

2nd course:

  • Purple & Gold Cauliflower Soup (plated)

3rd course:

  • Foraged Mussels with white wine, shallots and fennel with garlic toasts (family style)

4th course:

  • Grilled Wild Monterey King Salmon with Nasturtium blossom butter, sautéed radish and sautéed garden greens with Risotto with asparagus, thyme, chevre and wild mushrooms (served plated)

5th course:

  • Darkest chocolate salted caramel tart with red currant–lavender sorbet

SERVED BUFFET

  • Rustic Country Bread with Organic Butter and Lavender Salt
  • Frisee Salad with Dungeness Crab, Cannellini Beans, Asparagus, Mint, Dill, Chive, Shallots with Meyer Lemon Poppyseed Buttermilk Dressing
  • Grilled artichokes and asparagus with aioli and balsamic glaze
  • Israeli Couscous with blistered cherry tomatoes and herbs
  • Wild salmon grilled with nasturtium butter and preserved meyer lemon vinaigrette
  • Barley and herb stuffed portabellas with wild mushroom cream sauce
  • Clementine stuffed Roasted Chicken with Port Fig reduction

DESSERT BAR

  • Assorted Macarons
  • Butterscotch pudding with salted brown sugar shortbread
  • Lavender cupcakes
  • Warm Olives in herbs with Seeded Sour loaf
  • Baby wild arugula salad with honey grilled apriums, grilled haloumi, shaved fennel, hazelnuts, and sherry-shallot-honey hazelnut vinaigrette (plated)
  • Red quinoa with Serendipity strawberries, mint, walnuts and lemon oil (family style)
  • Grilled local artichokes with balsamic glaze and roasted garlic lemon aioli (family style)
  • Grilled Orange Poppy “Pig Wizard” sausages (family style)
  • Spicy grilled Santa Barbara Spot Prawns (family style)
  • Brown butter Alaskan Halibut with baby fennel basil broth and blistered cherry tomatoes (plated)
  • Fresh farmer’s market Cherry Pie, whipped cream

ON TABLE

  • Rustic country bread with salted chive butter

1st course plated:

  • Salad of chef’s garden baby lettuces, micro chives, edible blossoms, lemon cucumber and Big Sur goat lavender manchego and pink peppercorn roasted local strawberries, with peach balsamic

Family style dinner:

  • Grilled Serendipity Farms Young Broccolini with grilled Big Sur Meyer lemons and home sundried tomato vinaigrette
  • Orzo Pasta Salad with zucchini blossoms, sauteed zucchini, mint, toasted walnuts and ricotta salata
  • Serendipity Farms Heirloom Tomatoes, burrata, Carmel Valley olive oil, Maldon sea salt, purple basil pesto
  • Grilled Wild Monterey Bay King Salmon with Herb Gribiche
  • Organic Grass fed Filet Mignon Tenderloin with Red Wine-Shallot Reduction and horseradish crème fraiche

Plated dessert:

  • Chamomile Crème Brulee with lavender shortbread

APPETIZERS & COCKTAILS (all tray passed)

  • Herb roasted beef on crostini with horseradish crème fraiche and chive blossoms
  • Roasted Black Pepper Strawberry-Fresh Ricotta Tartlets with rosemary Grilled polenta bites with roasted tomato, feta and olive tapenade(vegan)

COCKTAILS

  • Big Sur Mule– Vodka, Meyer lemon, ginger beer, salt & pepper, wild sage
  • Lavender Champagne Cocktail – Champagne, Lavender bitters, served in champagne coupe with lavender sprig with strawberry slice dipped in lavender sugar
  • Local farmer feast served buffet for 100
  • Rustic Country Bread with Organic Butter and Lavender Salt
  • Little Gem lettuces from Blue Heron Farms with avocado and chive shallot vinaigrette (vegan)
  • Grilled Coke farms baby Broccolini with meyer lemons and sundried tomato vinaigrette (vegan)
  • Gruyere “mac n’ cheese’
  • Stuffed Portabellas with bulgar and herbs with a mushroom sauce (vegan)
  • Wild salmon grilled in a bed of herbs with lemon, green olive, fennel frond & dill gremolata
  • Grilled Skirt steaks with rosemary butter and red wine pink peppercorn sauce wedding cake
  • White lavender chiffon cake with white buttercream with lemon zest

DRINKS

  • Rosebud – Bourbon, rose petal, angostura, preserved lemon, sodaIn
  • Watermelon Sugar – Tequila, fresh watermelon, jalapeno, lime, Cointreau, sugar&salt rim, lime

EATS

  • Blistered Padrons with smoked salt
  • Watermelon Gazpacho soup shot
  • Assorted Handmade sausages by Pig wizard

ORGANIC DINNER BUFFET FOR 100

5:45PM-7 (Sunset at 7:50)

  • Rustic Breads on tables with lavender salted butter
  • Wild Arugula, grilled figs, shaved fennel, almonds, goat cheese with fig balsamic vinagrette
  • Grilled summer squashes with basil and sunflower pesto
  • Gruyere mac n cheese
  • Stuffed peppers
  • WHOLE PIG ROAST with roasted chile chimichurri

DESSERT AND COFFEE/TEA

  • Cream puffs with hazelnut cream
  • Olive Oil cakes with balsamic strawberries and chocolate cream triple chocolate espresso cookies
  • Moscow Mule
  • Dry Martini
  • Lavender Champagne Cocktail

Pigwizard’s famous hand-made charcuterie selection

  • Artisanal cheese boards

Passed

  • Grilled Vadouvan Chicken skewers with meyer lemon salsa
  • Wild Mushroom and burrata bruschetta with rosemary blossoms
  • Rolled Zucchini with artichoke, chevre, lemon and mint

DINNER 7 – 7:30

  • Rustic seeded and country breads on all tables

Plated Salads

  • Serendipity farms Little Gems Lettuces with grilled figs, parmesan crisp, garden basils, roasted hazelnut, maple verjus and hazelnut oil

Family style sides served in white ceramic bowls

  • Polenta with sautéed wild mushrooms, truffle and melted taleggio
  • Citrus roasted Serendipity Farms’ beets with shallots, sheep’s feta and pomegranate molasses-sherry banyuls vinaigrette
  • Faro with Serendipity Farms’ chard, roasted tomatoes, garden savory

Family style Entrées served on porcelain platters (2 platters per 8 people, per entree)
Dishes will be passed length wise on long tables from 2 servers on each end of the table

  • Monterey salmon with nasturtium butter & preserved lemon vinaigrette
  • Bay and anise crusted pork roast with blueberry juniper gastrique

Dessert bar, wedding cake and coffee/tea 8PM

  • Served buffet style on patio

Wedding cake

  • Brown Butter cake with candied hazelnuts, cacao nibs, chocolate orange ganache and hazelnut buttercream

COCKTAILS

  • Bride’s – Ginger cucumber Gin Fizz
  • Groom’s – Burnt sugar Old Fashioned with burnt peel

Passed hors d’ouevres

  • Roast beet with fennel frond feta, on candied orange-white chocolate-hazelnut bread
  • Fresh Figs with Manchego with black pepper-fig-kalamata jam
  • Radish avocado toast points with Za’atar and olive oil

ORGANIC FEAST SERVED FAMILY STYLE FOR 150

  • Rustic Breads on tables with chive and lava salt butter
  • Artisanal Cheese & Vegetable Crudites Boards with fruits, berries, hummus, honey, jams, nuts, olives, crackers and breads
  • Baby garden greens, herbs and edible flowers with citrus vinaigrette
  • Organic Heirloom tomatoes and watermelon with fried capers, basils and mint
  • Grilled summer squashes with toasted almonds and vadouvan yogurt sauce
  • Grilled Citruses with rocket, feta, mint and champagne-shallot vinaigrette
  • Pizzettes of rosemary apple butter, pig wizard home-made bacon, grapes
  • Black Quinoa with lemon, avocado, yellow cherry tomatoes, green onion, pistachio
  • Grass fed organic grilled Steak with rosemary butter and charred chile chimichurri

DESSERT AND COFFEE/TEA BAR

  • Baked almond cakes with apricots and dried honey dust
  • Individual trifles in little glass dishes
  • Passed chocolate dipped mint leaves
  • Passed shots of whisky coffees with tuaca and whipped cream

COCKTAILS & APPETIZERS ON CLIFFS AND DECKS

  • Americano: aperol + vermouth + club soda + big sur orange slices
  • Big Sur Old Fashioned: bourbon + wild sage syrup + big sur citrus bitters
  • Roasted Beets and whipped feta on hazelnut-candied orange bread
  • Three cheese herb gougeres
  • Anise roasted pork shoulder with apricot-thyme marmalade on rosemary flatbread
  • Artisanal Cheeses and charcuteries platters

Dinner – served as floating feast

  • Grilled clementine chili jumbo Prawns
  • Grilled pizzas with Pear, Havarti, Pecorino, Walnut, Chanterelles
  • Fresh Salad Teacups
  • Spaghetti squash with sage and brown butter on walnut crostini
  • Procuitto wrapped dates stuffed with blue cheese (or w/o procuitto for veg)
  • Twice baked fingerling potatoes stuffed with pancetta and gruyere (or gruyere chive for veg)
  • Roasted squash soup shots
  • Herb Roast Beef with horseradish crema on crostini

ORGANIC COFFEE, TEA, AND DESSERTS

  • Chocolate Cookies
  • French Macarons
  • Salted Chocolate Walnut Toffee
  • Lemon pudding with Blueberry & Orange blossom whip cream
  • Gingerbread cupcakes with orange cream cheese frosting
  • Smores station by fire (provided by bride/groom)
  • Vanilla cake with Brown Butter-Buttercream (8” and 6”)
  • Cookies 24 of each flavor ~ Rosemary shortbread, chocolate chip, triple chocolate espresso

SIMPLE PLATED DINNER FOR 25

  • Grilled Pear Pizza with Havarti, Pecorino, Walnuts & Truffle Oil (served as passed app to start)
  • Homemade Foccacia with Rosemary Olive Oil
  • Apple & shaved fennel salad with parsley, lemon, frisee and crushed juniper (served plated)
  • Seared Scallops with Brown Butter Sauce and Parsnip-Cerlery Root Puree, Microgreens (served plated)
  • Filet Mignon with Beet Horseradish Puree and Red Wine Pink Peppercorn reduction (served plated)
  • Dark Chocolate fudge cakes with cardamom sugar crust and warm chocolate ganache, clementine ice cream (served plated)

GALLERY

CAKES

We are happy to make you a custom cake. Please contact Chef Jamie with your flavor preferences for a quote. Mix and match to make this your dream cake!

VENUES

We can plan and cater an amazing party anywhere. From Big Sur up to Half Moon Bay…from the middle of a field, on a ridgetop cliff, a redwood forest to a secluded beach. Contact us today via email for a list of our secret venue options.