Some Recent Menus
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
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
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
Hors d'Oeuvres
Bacon wrapped dates
Grilled oysters, lemon parsley butter
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
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
Dessert
Watermelon and cantaloupe granitas
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