Seasonal menus from recent dinner parties, weddings, and other catered events.

All menu items are seasonal and based on availability. 

 

 

Spring

 

On the table
Assorted artisan breads and
Good Earth Kitchen signature “phat” butters 

Seeded cheese crisps

 

Salad Course 

Roasted beets with apricots, chèvre and pecans 

mixed greens, lemony vinaigrette 

 

Main Course 

Smoked beef brisket with chimichurri

Maple-soy glazed salmon filet 

Creamy cauliflower mash
Grilled spring vegetables 

 

Dessert 

Mini lemon cakes with lemon buttercream 

Press-pot coffee and tea service with cream and sugar 

 

 

Spring

 

Stationary Hors d’Oeuvres 

Charcuterie platter 

Featuring artisanal cheeses, meats, patés (meat and vegetarian),

olives, nuts, fruit, spreads, crackers and breads 

 

First course 

Scallops ceviche with rainbow quinoa and flying fish roe 

 

Second course 

Spring pea soup with garlic cream and pancetta

 

Third course 

Mixed Grill Platter
Rosemary lamb chops, Applewood smoked chicken and grilled jumbo prawns 

Served with garlic aioli, remoulade and chimichurri dipping sauces
Wild rice with almonds, raisins and lime zest
Seasonal roasted vegetables 

 

Fourth course 

Orange thyme caramel bread pudding with orange creme anglaise

 

 

 

Spring

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Hors d’Oeuvres

Caprese skewers with basil oil and balsamic reduction

Salmon lox crostini with capers and dill

Duck confit on herbed potato crisps, red onion jam 

 

On the Table

Assorted Breads

Good Earth Kitchen signature “phat” butters

 

First Course

Smoked trout, fingerling potato and arugula salad 

with chopped egg and flying fish roe

 

Main Course

Dukkah crusted Pacific rockfish

Meyer lemon risotto 

Spring peas and wild mushrooms with pea sauce and truffle oil

 

Dessert Course

Coeur à la Crème* 

with caramelized strawberries

Press pot coffee and assorted teas

 

Coeur à la Crème is a classic French desert made of fresh cheeses and cream.  It tastes like a creamy and lightened up version of cheesecake.  Here it is served with stewed strawberries cooked down with spices and wine.

 

 

Birthday Celebration

 

Strawberry elderflower lemonade

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Hors d’Oeuvres Buffet

Artisanal cheese platter

Imported and local cheeses, specialty olives (v), caramelized nuts (v), fresh fruit (v), gourmet crackers

Seasonal crudité with a trio of dips

Artichoke and olive tapenade (v), spicy hummus (v), and green goddess dipping sauces

Mini Ahi tuna poke bowls

In crispy wonton cups with avocado and mango

Balsamic glazed steak roll-ups

featuring John Ford ranch raised natural beef, asparagus and peppers

​

On the Table

Assorted Breads and seeded cheese crisps

Good Earth Kitchen signature “phat” butters

 

First Course

Early Autumn salad with prosciutto wrapped scallops 

Sun gold tomatoes, farro and herbs

 

Main Course

Surf ’n turf platter

Lamb lollipops, rosemary garlic chicken, and jumbo prawns

with herbed caper salsa verde and garlic aioli

Roasted red and gold potatoes (v)

Charred carrots with honey butter and pistachio dukkah

 

Vegan Entree (v)

Cauliflower steak with Berbere spiced lentils

roasted tomatoes, carrots, crispy kale

 

Dessert

Fresh and Caramelized strawberries, whipped coconut cream and sugar cookies (v) 

 

(v) = vegan

 

Summer

Whole Pig Roast

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Hors d'Oeuvres

Bacon wrapped dates

Grilled oysters, lemon parsley butter

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Mains

Box roasted whole pig

Roasted summer corn and tomato salad

Pickle mustard potato salad

Pepper pot pinto beans with ham hock

Yellow rice with quinoa and einkorn

Grilled little gem salad, zucchini and avocado, buttermilk blue cheese dressing

Warm tortillas and flatbreads

​

Dessert

Peach cobbler, vanilla bean ice cream

​

Summer

A Seafood Celebration

 

Hors d'Oeuvres

Deviled eggs with smoked trout

Artichoke and olive tapenade

Assorted cheeses, fruits and nuts

​

First Course

Ahi tuna crudo, cucumber, wasabi and sweet soy

​

Second Course

Pacific rockfish with leeks, mushrooms and clams in a light buttery broth

​

Intermezzo

Champagne-peach granita

 

Third Course

Citrus poached salmon

Grilled calamari with Sungold tomatoes, barley and herbs

Summer Harvest salad

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Fourth Course

Blackberry honey polenta cake with honey creme anglaise

 

 

Summer

 

On the table 

Assorted artisan breads and
Good Earth Kitchen signature “phat” butters 

Seeded cheese crisps

 

First Course
Heirloom tomato salad 

 

Second Course
Sweet summer corn chowder 

 

Intermezzo 

Blackberry-prosecco granita 

 

Third Course 

Roasted leg of lamb

Leek and onion compote

Herb roasted potatoes
Grilled eggplant, tahini garlic dressing

Roasted Cauliflower

 

Fourth Course
Red, white and blue berry trifle 

 

Summer

Summertime Fish Fry

​

Hors d'Oeuvres

Deviled eggs with fish roe and herbs

Peel and eat shrimp, rustic cocktail sauce

Smoked trout country pate on crostini

​

Mains

Cornmeal crusted fried fish-- catfish, cod, salmon, tilapia

Tartar sauce, hot sauce and remoulade for dipping

Spicy fried buffalo cauliflower bites

Crispy baked potato wedges, parmesan, garlic and herbs

Corn on the cobb

Southern greens with smoked turkey

Cole slaw

Cheddar corn muffins

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Dessert

Watermelon and cantaloupe granitas

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​

Autumn

 

First course

Charcuterie platter featuring cured meats, artisan cheeses, pates, olives, 

pickles, crackers and breads

 

Second course

Charred broccoli rabe and arugula salad

with shaved parmesan, toasted pine nuts, lemon vinaigrette

 

Third course

Pan seared pork shoulder confit

Smashed sweet potatoes

Roasted root vegetables

 

Fourth course

Apple pecan bread pudding with boozy caramel sauce

 

 

Autumn Wedding

 

Stationary Hors d’Oeuvre Buffet

Chicken salad verrine* with avocado and roasted corn

Vegetarian verrine* with white bean puree, avocado and roasted corn (v)

Artichoke and cheese wonton cups (v)

Large baskets of popcorn and potato chips (v) 

 

On the Table 

Assorted breads

Good Earth Kitchen signature “phat” butters

 

Buffet Dinner 

Smoked baby back ribs

Rosemary garlic chicken

Autumn vegetable gratin (v)

with red and gold beets, sweet and Yukon gold potatoes

Farmers market salad (v)

with farro, apples, goat cheese, candied walnuts, fresh herbs and lemon vinaigrette

 

Dessert

Mini cheesecake sugar cookie cups

Mini pear cardamom cupcakes with pecan praline

Seasonal fruit skewers

Chocolate truffles

 

Beverage Bar 

Water with fresh fruit and herbs

Coffee and Assorted Teas

 

​

Winter

 

On the Table 

Assorted artisan breads and
Good Earth Kitchen signature “phat” butters (v) 

 

First Course 

Creamy red pepper soup (v) 

​

Main 

Ford Ranch slow braised beef short ribs 

Creamy cauliflower mash (v) 

Spaghetti squash, garlic and herbs, pine nuts, gruyere, over mixed greens (v)

Roasted Winter vegetables (v) 

 

Dessert 

Chocolate tart with hazelnut crust (v) (gf)

 

​

Four-Course Family-Style Dinner

 

On theTable

Assorted artisan breads and Good Earth Kitchen signature “phat” butters

House-made seeded cheese crisps

 

First Course

Pan seared scallops salad with spinach, orange, fennel and rainbow quinoa 

 

Second Course

Grilled lamb lollipops with herbed caper salsa verde

 

Intermezzo

Pomegranate Prosecco Granita

 

Third Course

Almond herb stuffed trout with romesco

over creamy polenta

Wilted winter greens with lentils and warm bacon vinaigrette

 

Fourth Course 

Tiramisu trifle

Press pot coffee and assorted teas

 

 

Gentleman’s Dinner

 

Grilled Ribeye steak

Seared pepper crusted Ahi tuna 

Creamy cauliflower mashed potatoes

Sweet and spicy roast carrots with pistachio dukkah

Little gem salad with crispy shallots, parmesan and lemony vinaigrette

 

Dessert

Fig and walnut tart

Press pot coffee and assorted teas