Sample Menus

Sample Menus

Using fresh, local ingredients, Bay Laurel Culinary specializes in creating custom, seasonal menus that bring your distinctive vision to life. We invite you to browse some of the recent menus we have crafted for our clientele, then contact us to see what we can create for your special event.

MENUS | Personal Chef Services

 

Passed Hors d’Oeuvres

BLC Deviled Egg with Lobster & Chives

Seated

Fresh Corn “Risotto”
Wild Mushrooms, Poached Salmon, Shiso

Grilled Sonoma Lamb Leg
Fingerling Potatoes & Smoked Eggplant
Sauce Verte

Cheese Course

Meticulously Sourced Cheeses
served with Coastal Lettuces & Warm Baguette
Gravenstein Apple Floats

Dessert

Madagascar Vanilla Ice Cream & Hard Cider
Birthday Cake!

Pistachio Tea Cookies

Menu

Seared Albacore with Little Gems from Bolinas
Creamy Boquerone & Lisbon Lemon Dressing
Sonoma Dry Jack Croquette

Poached Baby Chicken & Avocado Tower
Heirloom Corn & Chorizo
BLC Crème Fraiche

Pan Roasted Line-Caught Pacific Halibut
Summer Carrot Beurre Blanc and Muhummara
Fried Leeks

Grilled Boneless Loin of Sonoma Lamb
Fingerling Potatoes and Miatake Mushrooms
Smoked Tomato Jus

Chocolate Espresso Torte
Sebastopol Berry Farm Berries
Valencia Orange Cream

MENUS | PRIVATE EVENTS

 

Amuse

Spoons of Warm Dungeness Crab
Garlic Shoot Butter & Meyer Lemon

First Course

Roasted Beets with Vinaigrette
Fresh Goat Cheese, Hand Torn Croutons & Micro Herbs

Second Course

Spring Lamb Country Sausage
Warm Lentil Salad & Mustard

Fourth Course

Chocolate Torte with Cherry Preserves
Green Almonds & Sea Salt

Antojitos

Lamb Picadillo Empanadas
Green Garlic Salsa

Rancho Style Fava Bean Soup
Cumin & Saffron

Tacos

Chicken with Mole Poblano
Jicama-Lime Slaw

Potato & Daisy Cheddar Taquitos
Tomatillo-Avocado Salsa

Beef Cheek Barbacoa
Salsa Charro

Sides

Grilled Mexican Rock Shrimp
Snap Peas & Purple Spring Onions
Mixed Lettuce from Bolinas
Toasted Peanut Vin

Rancho Gordo Rio Zape Beans
Pico de Gallo

Grilled Full Belly Farms Asparagus
Garlic Mayo & Cotija Cheese

Dessert Bites

Mexican Wedding Cookies

Chocolate & Cinnamon Mousse
Kahlua Whipped Cream

Passed Hors d’Oeuvres

Bourbon BBQ Beef Sliders on Fresh Potato Rolls
John’s Pickles

Deviled Eggs with Smoked Bacon
Mustard Seeds & Chervil

Pimento Cheese Stuffed Celery with Dry Jack Frico
Garden Chives

Family-Style Dinner

Cast Iron Seared Jumbo Prawns
Creamy Organic White Corn Grits
Grilled Asparagus
New Potatoes

BLC Buttermilk Fried Chicken
Local Spring Onions
Coastal Greens with Cold Poached Artichokes
Celery Root Remoulade
Buttermilk Biscuits
Pink Peppercorn Butter

Meyer Lemon & Mint Iced Tea
Pie or Cake
Coffee or Tea

Upon Arrival

Valencia Orange Cooler
Muddled Blackberries & Peppermint

Passed Hors d’ Oeuvres
Smoked Salmon Rilletes
Gravenstein Apples & Chives
BLC Spicy Curry Popcorn
Peach Farm Cucumber with Chevre
Muhumarra & Fennel Sprouts

At the Table

Chicken Liver Pate, Pickled Vegetables & Artisan Baked Bread

First Course

Mixed Heirloom Tomatoes with Guanciale
Pt. Reyes Bay Blue Cheese & Sherry Vinaigrette
Crushed Black Pepper, Croutons & Basil

Family Style Main Course

Grilled Bavette of Beef with Chimichurri
Charred Cauliflower, Warm Quinoa & Lentils
Natural jus

Grilled Albacore Spaghettini
Oil Cured Olives, Capers & Rosemary

Roasted Summer Fingerling Potatoes with Lemon Thyme
Runner Beans with Shallot Confit

Dessert

Full cake service
Coffee/Tea Service

Upon Arrival

Hibiscus-Ginger Tea
Mango & Lime

Passed Hors d’Oeuvres
Smoked Chicken
Curry Aioli & Cashews
Butter Lettuce Cup

Grass Fed Beef Tataki on House Made Potato Chip
White Tamari, Fig Vinegar & Chives

BLC Devilled Egg
Fresh Cucumber Pickle
Micro Cilantro

Seated Dinner

First Course

Marinated Goats Milk Cheese
Ajaka Basil, White Pepper & Coriander Pesto
Mixed Baby Heads of Lettuce
Tiny Croutons & Summer Herbs
Avocado & Lemon Vinaigrette

Second Course

Roasted California King Salmon
Princess La Ratte Fingerling Potatoes
Jimmy Nardellos & Charred Broad Beans
Whipped Smoked Globe Eggplant
Sumac Infused yogurt

Vegetarian Option:
Summer Farmers Market Vegetables
Virgin Olive Oil Phyllo Package
Smoked Eggplant & Sumac yogurt
Marin Roots Micro Greens

Dessert

Kashiwase Farms Stone Fruit Handpies
Tailor Made Farms Organic Coffee

Menu

Poached Sinaloa Blue Prawns
Ginger Cocktail Sauce & Fresh Horseradish

Ahi Tuna Tartare
Cucumber, Chile & Chives

Liberty Duck Rillettes on Crostini
Micro Greens & Herb Salad

Fra’ Mani Artisan Salami Cocktail Sandwich
Green Olive Relish & Chevre

Sweet Pepper Gazpacho Shot
Meyer Lemon Olive Oil & Oregano

Grilled Baby Lamb Chops
Cilantro Jalapeno Pesto

Cured Pork Belly Skewer
Agrodolce, Melon & Basil

Welcome Drink

Hibiscus – Lime Cooler

Buffet

Enoki Mushroom Spring Roll with Trout Roe
Katsuobushi Drizzle & Micro Cilantro

Grilled Beef Carpacio with Tomato
Pt. Reyes Bay Blue & Basil Pesto

Grilled Chicken Sliders with White BBQ Sauce
Butter Lettuce & Pickled red Onion

Wood Fired Pork Ribs with Cabernet Reduction
Fresh Corn Grits & Sherry-Shallot Frisbee

Wood Fired Pizza with Weirauch Farms Tomme
Prosciutto & Chives

Dessert Cart

Root Beer Floats with 3 Twins Vanilla
Lemon Meringue Tartlets
Dutch Chocolate Sheet Cake with Raspberries & Chantilly

Menu

Caggiano Pork & Garlic Sausage Tartine
Ricotta & Fried Sage

Wild Pacific Bay Shrimp Shooters
Avocado & Fresh Horseradish

Spoons of 12 Hour Braised Lamb
Creamy Polenta & Cilantro Jalapeno Pesto

Grilled Diver Scallop Tostadas
Frisee & Grapefruit Salsa

Buttermilk Fried Chicken ‘Little’
Little Gem Lettuce & House Made Pickles

Smoked Trout Caviar
Roasted Potato & Creme Fraiche

Slow Roasted Beef Sliders
Wild Mushrooms & Celery Root Remoulade

Roasted Musquee de Provence Squash
Harissa & Chives

MENUS | Winery Events

 

Passed Hors d’Oeuvres

BLC Deviled Egg
Pickled Green Tomato & Ras el Hanout

Poached Bodega Bay Sable Salad
Endive Spear & Salted Black Sesame Seeds

Liberty Duck Liver Pate
Buttered Brioche Toast

First Course

Mesquite Grilled Devil’s Gulch Rabbit
County Line Harvest Thumbelina Carrots
Roasted Onion Soubise & Rosemary

Second Course

Braised Chileno Valley Beef Cheeks
Whipped Japanese White Sweet Potato
Bloomfield Organics Fava Tip Salad
Wild Sonoma Coast Hedgehog Mushrooms

Third Course

Bleating Heart – Shepherdista
Weirauch Farm & Creamery – Brewers Feast
Achadinha Cheese Co. – Broncha

Dessert

A Selection of Little BLC Tartlets for the Table
Meyer Lemon Meringue
Arkansas Black Apple Frangipane
Tcho Chocolate & Caramel Sea Salt

Passed Hors d’oeuvres

Ahi Tartare with Caviar
Kennebec Potato Chip
Sonoma Foie Gras with Pluot Chutney
Buttered Brioche

First Course

Cast Iron Seared Diver Scallop & Roasted Breast of Game Hen
Star Route Farms Mizuna & Oven Cured Tomatoes
Lemon Vinaigrette & Leek Emulsion

Second Course

Mesquite Grilled Acorn Ranch Cintas Senese
Caramelized Italian Squash & Charred Eggplant Puree

Crispy Little Organic Farm Heirloom Potatoes
Quetzal Farms Espelette Chile Spiked Jus

Third Course

Click through to our site to Tomales Farmstead Creamery – Teleeka
Achadinha Cheese Co. – Capricious
Weirauch Farm & Creamery – Saint Rose
Star Anise Spiked Balsamic-Quince Glaze
Revolution Bread

Fourth Course

Brown Butter Custard Torte
Apples From Hidden Star Orchards
Vanilla Chantilly Cream

Menu

Devils Gulch Rabbit Pate
Buttered Brioche
Fuji Apple Relish

Chorizo Spiked Cavatappi & Cheese
Toasted Dry Jack Bread Crumbs

Warm Shot of Porcini & Parmesan Soup
Star Route Celery Root Foam

Buttermilk Mashed Potato
Coq au Vin ‘sauce’
Fried Purslane

Roasted Cod Tacos ‘Veracruz Style’
Crispy Cabbage Slaw

Almond Wood Grilled Liberty Duck Wings
Vietnamese Carrot Salad
Micro Shiso

Superior Lamb Empanada
Smoked Ancho Sweet Onions
BLC Garden Thyme Chimichurri

MENUS | Corporate Events

 

Menu

Maple Nut Granola
Straus Yogurt & Stony Point Strawberries

Sour Cream Coffee Cake

Bay Laurel Culinary Breakfast Sandwich:
Sausage, Egg, Cheese & Harissa
OR
Farmer’s Market Asparagus & Green Garlic Frittata
Green Chile Salsa

Freshly Squeezed Orange Juice
Taylor Maid French Roast Coffee
Straus Milk & Organic Sugar

Passed Hors d’Oeuvres

Skewered Lamb Meatball
Charred Scallion & Olive Tapenade

Wild Boar Salami Crostini
Whipped Chevre & Wild Fennel

Roasted Sweet Potato & Avocado
Butter Lettuce Cup

At the Table

Chopped Salad
County Line Harvest Greens
Nantes Carrot, Swanton Farms Celery
Jalapeno-Mustard Vinaigrette

Chipotle Grilled Chicken with Tomatillo-Pineapple Salsa

Black Pepper & Allspice Baby Back Ribs
Zinfandel BBQ Sauce

Rancho Gordo Heirloom Beans
Smoked Bacon, Garlic & Bay

At the Table

Brown Sugar, Pecan & Almond Galette
Whipped Straus Cream

Passed Hors d’Oeuvres

Passed Hors d’ oeuvre
Grilled Flatbread with Chevre
BLC Pickled Green Tomatoes

French Breakfast Radish
Black Pepper Butter

Salmon Stuffed Arancini
Chardonnay Cream

First Course

Cast Iron Seared Giant Prawns
Lemon & Parmesan Spaetzle
Straus Butter

Second Course

County Line Harvest Mixed Chicories
Shiitake Mushrooms & French Lentils
Pancetta-Sherry Vinaigrette

Third Course

Almond Wood Grilled Beef Bavette
Charred Early Girl Tomatoes
Extra Virgin Olive Oil Potato Puree

Dessert

Buttermilk Panna Cotta
Rainbow Orchard Bartlett Pears
Cocoa Nib Brittle