@Aaron Jonas Catering 2017

Menus 

The Menu:

Appetizers:

Chevre Stuffed Lamb Pops, Panko & Pistachio Crust, Raspberry Balsamic Reduction

Ahi Tuna Tostadas, Asian Micro Slaw, Avocado, Spicy Sesame Aioli

Smoked & Grilled Prawns, Arugula-Pesto Aioli, Meyer Lemon Oil

Belgium Truffle Fries, Grey Salt, Grated Asiago, Flat Leaf Parsley, Truffle Oil

Roasted Marble Potato Pops, Horseradish Creme Fraiche, Crispy Bacon

Caramelized Red Onion & Goat Cheese Puff Tartlets

 

Sliders, Burgers & Sandwiches:

Beer Braised Brisket Burger, Petaluma Slaw, BBQ Sauce, House-made Pickles, Brioche Bun

Pulled Pork Sliders, Asian Micro Slaw, Cilantro-Lime Mayo

Mini Grilled Cheese Sandwiches, Irish Dubliner & Serrano Ham

Applewood Bacon & Bison Sliders, Caramelized Shallots, Wild Baby Arugula

New Zealand Lamb & Minted Tahini Sliders, Shaved Pickled Cucumber & Watermelon Radish

 

Toasts & Things:

     Ricotta & Kale Toast, Wild Mushroom, Garlic, Chili, Lemon Juice

    Smoke Bodega Salmon Crostini OR Toast, Herbed Fromage Blanc, Capers, Dill, Lemon Oil

    Avocado Toast, Rock Shrimp, Radish

    Roasted Pear Crostini, Brie, Pinto Balsamic Reduction   

   Serrano Ham & Pickled Petaluma Egg Salad, Della Fattoria Meyer Lemon Rosemary Toast

   Roasted Golden Beet Crostini, Petaluma Chevre, Chives

   Wild Sautéed Mushroom & Chevre Crostini, Truffle Oil, Picked Thyme   

   Heirloom Tomato Bruschetta, Green Gulch Basil, Balsamic Reduction

   Wood Fired Flat Breads:

   Bosc Pear, Caramelized Red Onion, Pt. Reyes Blue Cheese, Walnuts, Balsamic Drizzle

   Grilled Pineapple & Crispy Prosciutto, Lightly Dressed Baby Arugula

   Wild Mushroom, Manchego Cheese, Truffle Oil, Sea Salt

   Yukon Potato, Roasted Garlic, Arugula-Basil Pesto

   Petaluma BBQ Chicken, Red Onions, Scallions, Horseradish Creme Drizzle

Best Of Sonoma Salads:

Grilled Panzanella Bread Salad with Sweet Red Peppers, Red Onions & Chives

Roasted Golden Beets, Baby Arugula, Chevre, Pistachio & Tarragon Vinaigrette

Butter Lettuce & Herbs Salad, Fennel, Pine Nuts, Shaved Manchego, Lemon Chive Dressing

Classic Caesar Salad, House-made Crouton Spears, Shaved Parmesan, Anchovy

Wild Arugula, Apple & Parsnip Salad with Buttermilk Dressing, Brioche Crouton

Kale Salad, Meyer Lemon, Shaved Ricotta Salata, Crushed Garlic & Olive Oil

Seasonal Stone Fruit Salad, Fennel, Watercress, Smoked Salt, Tarragon Lemon Vinaigrette

Roasted Vegetables, Kale, Red Quinoa, Farm Egg, Roasted Garlic Tahini Dressing

 

Pasta:

Delicata Squash & Pancetta Carbonara, Cracked Pepper & Parmesan

Seafood Linguine with Saffron-Sauvignon Blanc & Coconut Creme Sauce

Campanelle Pasta With Broccoli Rabe, Anchovy Butter & Chili Flake

Linguine With Green Olives, Herbs, Zesty Breadcrumbs, Shallot Butter

Braised Lamb with Lemon Garlic Pappardelle Pasta, Goat Cheese, Parsley

Penne Pasta with Arugula-Basil Pesto, Toasted Pine Nuts, Shaved Parmesan

 

From The Ranch:

Wood Fired Beef Bourguignon Pot Pie

Prosciutto Wrapped Petaluma Chicken Breast, Manchego Stuffed, Pinot Gris Pan Sauce

Seared Petaluma Chicken Breast with White Wine, Capers, Meyer Lemon Juice

Wild Mushroom, Gruyere & Fennel Stuffed Chicken Breast with Truffle Pan Sauce, Thyme

Lightly Breaded Chicken Breast with Heirloom Tomatoes, Basil, Pinot Gris Pan Sauce

California Chicken Parmesan with Panko Basil Crust, Manchebo & Mozzarella

Pomegranate & Fennel Glazed Rack Of Lamb, Pom-Pinot Gastrique

Braised Veal Shanks, Crispy Bacon & Sage Crumbs

Grilled 12oz. New York Steak, Herb Shallot Compound Butter

Seared Filet Mignon 8oz. Blackberry Balsamic Gastrique, Pt. Reyes Blue Cheese

Grilled Flat Iron Steak, Cilantro Shallot Chimichurri Sauce

 

From The Sea:

Grilled & Smoked Prawns, Roasted Summer Corn, Chives, Southern Creamy Grits

Roasted Wild Salmon with Champagne Shallot Beurre Blanc

Seared Pacific Cod, White Wine, Saffron, Capers, Preserved Lemons

Wood Fired Mussels, Shallot Butter, White Wine, Garlic Toast Spears

Pan Seared Alaskan Halibut, Roasted Red Pepper & Corn Sauce, Lemon & Chive Oil

 

Mixed Seafood Grill, Three Wild Fish Selections, Basil & Chive Oil, Chipotle Creme

 

The Starch Department:

Arugula Kale Pesto Risotto, Toasted Walnuts

Oven Roasted Fingering Potato Spears , Rosemary, Horseradish Creme Fraiche

Celery Root & Russet Potato Puree, Creme Fraiche, Cracked Pepper

Multicolored Roasted Marble Potatoes, Crispy Shallots, Caramelized White Onion

Cast Iron Sweet Potatoes With Browned Petaluma Butter, Sage & Maple Syrup

 

Vegetables On The Side:

Grilled Japanese Eggplant with Roasted Kale, Mint & Lemon Oil

Roasted Broccolini With Cheddar Rye Crumbs & Crispy Prosciutto

Sautéed Collard Greens with Caramelized Miso Butter

Oven Roasted Harissa & Maple Glazed Heirloom Carrots

Oven Roasted Brussel Sprouts, Radicchio, Del Monte Bacon

Snap Peas & Green Beans With Arugula Mint Pesto, Toasted Pecans

Roasted Purple & Yellow Cauliflower, Red Pepper, Olive Oil, Thyme

Grilled Asparagus with Lemon Zest, Shaved Manchego Cheese

Quartered Grilled Artichokes, Chipotle Lime Aioli