PRIVATE PARTIES
Various parties are held at the Cafe, feel free to call and inquire. We look forward to making your occasion unforgettable. There is
a minimum of 15 and a maximum of 40 guests.

Chef Francis is also available to prepare his culinary delights on your premises. Please note there is a minimum of 10 guests required.

Events could include weddings, anniversaries, holiday parties, etc. A deposit of $500 is required to reserve the cafes facilities. Your deposit will be refunded two weeks prior to scheduled party, if there is a need to cancel. The remaining balance is required at
the end of your event.

> SAMPLE MENU Hors doeuvres
Wild mushroom crepes
Smoked salmon with Japanese seaweed salad
Foie gras pate with toasted melba and onion marmalade
Ahi tuna tartar
Shrimp wrapped in crispy pancetta

Dinner
Pick Two
Home grow arugula with roasted pumpkin, cranberries, and shaved dried ricotta salata cheese
Goat cheese souffle with baby greens and sun-dried tomato vinaigrette
Baby spinach salad with duck confit, pine nuts, cranberries in a cheese tuile basket

Pick Three
Lobster bisque with port wine and saffron, salmon quenelle
Diver sea scallop souffle with wasabi-champagne emulsion
Braised veal cheek with lemon grass and beluga lentils
Foie gras croque monsieur with porcini mushroom
Jumbo lump crab cake with citrus emulsion

Pick One
Chilean sea bass with lobster risotto cabernet sauvignon glaze
Crispy dorade filet with roasted tomatoes and basil emulsion

Pick Three
Venison filet with black trumpets and Barolo reduction
Roasted rack of lamb with fresh herb crust, thyme reduction
Roasted veal tenderloin with chanterelles, cognac and mustard
Wild boar stuffed with sun-dried black currants, wrapped in crispy pancetta

Dessert Trio
Caramelized chocolate-strawberry tart, Butterscotch cake, Fresh Fruit and Sorbet

SAMPLE MENU
Passed Hors D'oeuvres
Chef's Selection, Armance B. Brut

First Course
Duck Confit with pine nuts, sun-dried cranberries and arugula served in a cheese tuile basket
Redwood Valley Fume Blanc 2007

Second Course
Lasagna with black trumpet, porcini and truffle mushrooms
Heritage Vineyards Petros Proprietary Blend 2002

Third Course
Seafood Duo:
Jumbo lump crab cake with lobster bisque, micro cilantro and Tobyko Crispy Chilean Sea bass with shrimp risotto, merlot glaze
Heritage Vineyards Tryfon Zinfandel 2005

Fourth Course
Wild Boar stuffed with black currents and feta cheese pumpkin and potato gratin
Heritage Vineyards Orpheus Petite Sirah 2005

Dessert
Caramelized Chocolate-Raspberry Ganache tartlet with raspberry sorbet
Eugenia Late Harvest Sauvignon Blanc Redwood Valley 2002

SAMPE MENU
Hors doeuvres
Wild mushroom crepes
Smoked salmon with Japanese seaweed salad
Foie gras pate with toasted melba and onion marmalade
Ahi tuna tartar
Shrimp wrapped in crispy pancetta

Dinner
Pick Two
Home grow arugula with roasted pumpkin, cranberries, and shaved dried ricotta salata cheese
Goat cheese souffle with baby greens and sun-dried tomato vinaigrette
Baby spinach salad with duck confit, pine nuts, cranberries in a cheese tuile basket

Pick Three
Lobster bisque with port wine and saffron, salmon quenelle
Diver sea scallop souffle with wasabi-champagne emulsion
Braised veal cheek with lemon grass and beluga lentils
Foie gras croque monsieur with porcini mushroom
Jumbo lump crab cake with citrus emulsion

Pick One
Chilean sea bass with lobster risotto cabernet sauvignon glaze
Crispy dorade filet with roasted tomatoes and basil emulsion

Pick Three
Venison filet with black trumpets and Barolo reduction
Roasted rack of lamb with fresh herb crust, thyme reduction
Roasted veal tenderloin with chanterelles, cognac and mustard
Wild boar stuffed with sun-dried black currants, wrapped in crispy pancetta

Dessert Trio
Caramelized chocolate-strawberry tart, Butterscotch cake, Fresh Fruit and Sorbet