Brunchs Boxed Lunches/Picnics Deserts Reception Stations Buffets Sitdown

Sonoma Dinners
Full Service Sit-down or Buffet

Small Courses
Spanish Potato Tortilla with Smoked Salmon & Sour Cream
Butternut Squash, cheese and /or vegetable Ravioli
Alfredo or Red & Yellow Tomato, or Pesto, or Gorgonzola Sauces
Savory Flan: Seafood or Vegetable
Coquilles St. Jacques: Scallops in Wine
Poached Salmon Fillets, Aioli or Tropical Salsa
Grilled Portabella Mushrooms stacked with Grilled Vegetables
and Goat Cheese, Roasted Pepper Sauce
Intermezzo: Sorbets: citrus, fruit or wine

Chardonnay Poached Scallops or Prawns or Crab Cakes
on Seasonal Greens, Champagne Vinaigrette
Bay Shrimp Lemon Dill Dressing & Butter Lettuce
Classic Caesar Salad
Sonoma Salad Mix, Caramelized Pecans, Apples or Pears,
Champagne Vinaigrette and/or Blue Cheese
Greek Salad with Greens, Tomato, Cucumber, Feta,
Olives, Red Wine Vinaigrette
Summer Tomatoes with Fresh Mozzarella & Basil

Tomales Bay Oyster Chowder
Butternut Bisque
Fresh Pea with a hint of Mint
Shellfish Bisque
Red & Yellow Tomato Gazpacho in Season
Potato Leek / Vichyssoise
Ministrone di Cavolo
Lentil with Fennel

Halibut with Saffron Sauce
Braised Salmon with Chardonnay Shallot Sauce
Grilled Prawn Skewers with Scallops or Sword Fish
Prawn Sautˇ with White Wine & Shallots
Crab Cioppino in season
Red Snapper Veracruz
Grilled Swordfish with Tropical Salsa
Salmon grilled sides or individual, teriyaki

Quail Boneless Grilled or Wild Rice Stuffed
Game Hens Grilled or with Stuffing
Roast Squab
Herb and Wine Marinated Roast Chicken
Chicken Breast, Grilled Marinated with Lemon Thyme Sauce
Galantine of Chicken, Pinwheel stuffed with Spinach and or Chard
Forty Garlic Chicken Breasts Proven¨al Style
Chicken & Sausage Paella with Vegetables
Chicken Curry
Grilled Duck Magret, reduction sauce
Duck Confit
Roast Turkey, Roast Goose & Condiments

Beef, Lamb & Pork
Grilled or Roast Tenderloin/Fillet of Beef
Grilled or Roast New York Strip
Roast Baron of Beef carved on site for 75+
Salisbury Steak
Wine Reduction Sauce, Horseradish Cream
French Lamb Chops
Lamb Loin stuffed with Wild Mushrooms or Greens
Leg of Lamb, Marinated in pomegranate, wine & herbs
Wine Reduction & Mustard Mint Sauces
Lamb Curry
Roast Loin of Pork
Sweet & Sour Chutney Sauce
Luau Style Pulled Pork
Pork Chops with Wild Thyme Chutney
All items subject to seasonal availability
Wild Thyme Events website:

Side Dishes
Potatoes: Herb Roasted, Chive Mashed, Gratin,
Anna, Cottage Fries, Parsley Potatoes
California Wild Rice Pilaf
White Rice: Saffron, Spanish, plain
Pasta: Penne with Pesto, Asiago & Pinenuts,
Vegetable Ravioli, All Green Lasagna with four cheeses,
Grilled Vegetable Lasagna with Tomato Sauce
Soba Buckwheat Noodles with Sesame & Mushrooms
Seasonal Vegetable Sautˇ
Grilled Vegetables: Zucchini, Summer Squashes, Eggplant,
with Roasted Peppers
Portabella & Grilled Vegetable Stack with Goat Cheese
Tuscan Spinach & Carrot Custard
Baked Stuffed Tomatoes
Green Beans with Tarragon
Spinach: creamed or sautˇd
Corn on or off the Cob

Regional & Imported Cheeses with Apples,
Nuts, Dried Fruit, Bread & Crackers
Wine Poached Fruit: Pears, Figs, Peaches, Nectrines
Fruit Sorbets: Mango-Lime, Berry, etc..
Creme Caramel / Flan
French Apple Tarts
Tarte Tatin
Apple & Berry Crisp with Vanilla Ice Cream
Lemon Curd Tart with Fresh Berries
Key Lime Pie, Raspberry Bavarian
Strawberry Charlotte Strawberry Rhubarb Tart
Classic Strawberry Shortcake
Meringues with Berries & Whipped Cream
Frangipane Pear Tart
Three Nut Cranberry Tart Pumpkin Ginger Cheesecake
Fresh Fruit Trifle with berries, peaches, creme anglaise & genoise (seasonal fruit)
Chocolate Almond Torte
Tratitional Chocolate Mousse
Eclairs, Profiteroles, Truffles

Full service menus begin at $35.00 per person
for a minimum of 100 guests

Brunchs Boxed Lunches/Picnics Deserts Reception Stations Buffets Sitdown

Intro | About Us | Menus | Gallery | Staff | Clients | More Info | Email

Email Us Address Info