Food & Drink

The Bar

Let’s be honest – most of you are just here for the free drinks, right? Well, here’s what you can expect: There will be an open bar starting right after the ceremony (4:30PM), through the end of the main reception (10PM). The bar will be right next to the dance floor, so shimmy your way on over. We will have a variety of beers, wines, a champagne, and non-alcoholic drinks to choose from, including:

Beers: Keg of Mt. Tam Pale Ale, Little Sumpin’ bottled, Pacifico bottled
White Wine: Sean Minor Chardonnay, Sean Minor Sauvignon Blanc
Red Wines: Sean Minor Pinot Noir, Sean Minor Cabernet
Domaine St. Michelle Champagne

Once the reception ends, for those of you who aren’t ready to stop, we will migrate into the main Lodge building on the property to the Drake’s Bar. This is a fully stocked bar with hard liquor, beer, wine, the works. This is where you’ll have to pull out your own wallet if you want more libations 🙂

Second only to the free drinks, we know you’re really here for the food. And we promise you won’t be disappointed. Chef Stacy Scott of The Art of Good Taste won us over immediately during out lavish tasting back in February. We knew she was the one for us after just one bite. And the rest of the tasting did not disappoint. We think you’ll be pleased. We’ve tried to take into account the various dietary needs of people in this day and age, and we’ve managed to get something for everyone on this menu. It’s probably obvious, but Veg = Vegetarian; Vegan = Vegan, GF = Gluten Free.

Be sure to arrive a little bit early to not only get a good seat for the ceremony, but also to enjoy a non-alcoholic refresher, such as a:

Pomegranate-Basil Spritzer
Spiced Gravenstein Apple-Cranberry Cider
Watermelon Agua di Fresca

Then, while us bridal party fools are wasting time taking boring pictures, you’ll get to enjoy not only a few stationary appetizers, but also some incredible passed ones. Even though they are all unbelievably delicious and plentiful, trust us when we say not to fill up just yet — there’s a ton of dinner coming.

Stationary Hors D’oeuvres

Cheese Board (Veg): Artisan Cheeses Crafted in West Marin and Northern California & Charcuterie Board: Imported and Locally Cured Charcuterie; Accompanied by Croustade, Grissini, and Assorted Rustic Bread
Mediterranean Dip Mini Station (Vegan)
- Smokey Eggplant Baba Ganoush (GF)
- Lemony Housemade Hummus (GF)
- Matboucha with Harissa (GF)
- Greek Roasted Garlic Potato Skordalia (GF)
- Served with Grilled Pita and Crisp Veggies

Passed Hor’s D’Ouevres

Petite Pulled Pork Sliders with Colorful Calico Slaw on a Southern Sweet Roll
Classic South African Boerewors Sausage Rolls
Mini Jewish Latke Trio
- Classic Potato Topped with Smoked Salmon Lox, Pickled Sweet Onions and Capers (GF)
- Sweet Potato Topped with Cinnamon Spiced Apple Sauce (Vegan/GF)
- Colorful Veggie Topped with Lemon Cream Fraiche and Chives (Veg)
Mini Anglo-Indian Chicken Tikka Masala Meatball Skewers (GF)
Prosciutto Wrapped Grilled Autumn Figs Stuffed with Lavender Scented Brie and Balsamic Drizzle (GF)
Vietnamese Fresh Avocado-Mango Rice Paper Rolls with Jicama, Red Mizuna, Mint, Cinnamon Basil, and Mild Sweet Chili Lime Sauce (Vegan/GF)

As you find your table and get seated, we will have some delicious local breads awaiting you.

Assorted Artisan Breads
Garlicky Olive Oil Balsamic Dunk
Strauss Creamery Butter
Assorted Housemade Fruit Chutneys

Are you ready for the actual food yet? We’ll be doing this thing Family Style, which means no rushing up to a buffet, but also you don’t have to be limited to just “the chicken or the fish.” The Caterer brings out the platters in two different Waves. The first is more of the salad/anti-pasti type of course, and the second is the meaty stuff. Because it’s family style, you will pass the serving dish around the table and take as much, or as little, of each dish as you please. Don’t hesitate to ask the servers for more if you run out!

Wave 1

Beautiful, Colorful Roasted Heirloom Violet, Ivory, and Gold Beet Compose’ Layered for Gorgeous Presentation with Goat Cheese, Fresh Mint Pesto, Extra Virgin Olive Oil and Balsamic Drizzle, Pomegranate Seeds (Veg/GF)
Late Season Heirloom Tomatoes with A Rainbow of San Anselmo’s Draper Farms Vibrant Off the Vine Colors Caprese Style With our Housemade! Young Mozzarella, Basil Oil, Basil Chiffonade, Cracked Pepper (Veg/GF)
Honeycrisp Apple, Endive and Shaved Celery Salad with Sherry Vinaigrette (Vegan/GF)

Wave 2

Mary’s Organic Free Range Chicken Roasted Whole on Our Rotisserie Brined with Thyme and Apple Cider and Carved for Dramatic Presentation Accompanied by Roasted Late Season Figs and Gala Apples, Wild Rice, and Thyme Jus (GF)
Grilled Wild Pacific Coast Salmon – Late Season, Accented with Grilled Lemons, Sweet 100 Teardrop Tomatoes, Roasted Green Beans, and Pistola Verte (A Beautiful Fresh Pesto of Italian Parsley, Sorel, Garlic, Meyer Lemon, Olive Oil, Capers and Italian Coarse Grained Mustard) (GF)
“The Mash” – Marin Grown Gospel Flats Gold Creamer Potatoes Smashed in Their Skins with Strauss Creamery Butter, Cream with Lots of Roasted Garlic, Flatleaf Parsley and Leeks Cracked Pepper and Sea Salt (Veg/GF)
Meursault Golden Squash Ravioli – Large Handmade Pillows with Marsala Sage Cream and Crispy Sage Leaves (Veg)

If by some miracle you’re still hungry at this point, or you’ve pre-planned and rented out a second stomach from the local hospital, you can indulge in a few incredible dessert options.

Desserts

Premium Coffee, Decaf, & Tea Station
- Local Artisan Coffee (Philz)
- Assorted Herbal and Traditional Teas
Mini Crème Brulee Bar
- Ginger Crème Brulee (Veg)
- Bacon Crème Brulee
- Chocolate Salted Caramel Crème Brulee (Veg)
- Honey Rosemary Crème Brulee (Veg)
Double Chocolate Brownies (GF – yes, really!)
Assortment of Donuts
- Glazed, Chocolate Frosted, Cinnamon, Sugar