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Our farm meals are always family style, rustic and completely inspired by what is seasonally growing in our Noci gardens.

Mostly all the vegetables are used are straight from our gardens. As well as our pasture raised eggs, Heritage Pork or Lamb. I have never been one who sticks with a plan so I don't post my menus for each event ahead of time. I generally create them down to the last minute. These are the menus that were inspired.

 

 

September

  • Slow roasted Noci grown Lamb Shoulder with Quinoa, Garden Vegetables, Summer Herb and Red Chili Gremolata
  • Roasted garden Heirloom Cherry Tomatoes on the vine with whole Garlic Cloves, fresh Basil and local Olive Oil
  • Roasted first of the season Delicata Squash with local Wildflower Honey and Sea Salt
  • Garden Lettuce with Citrus Vinaigrette
  • Black Mission Fig Tart and garden Strawberries

Wine

Vietti Tre Vigne, Barbera d'Asti DOCG, Italy
 

  • Garden Spinach and Leek Goat Cheese Whole Grain Quiche
  • Roasted garden Beets with Raw Feta and fresh garden Mint
  • Garden Lettuce with Herbs and Flowers
  • Noci Ham
  • Almond Chocolate Muffins with Espresso Streusel

Wine

Cave de Ribeauville Pinot Blanc Collection Vendanges Manuelles, Alsace, France
 

 

October

  • Noci grown Pork Lion Chops with toasted Fennel Seed, Sage, Orange Zest, Brown Sugar Rub with a Golden Raisin Apple Cider Red Chili Drizzle
  • Garden Potato Leek Gratin
  • Garden Frisse with Parmesan tossed in a Lemon Dressing
  • Apple and Pear Galette

Wine

Terres d’Avignon Cuvee Kermit Lynch Cotes du Rhone, France
Tasting of a local Pinot Noir Bannister Wine

  • 20 hour Noci Pork Bone Broth with Black Beluga Lentil Soup and Garden Vegetables
  • Roasted garden Butternut Squash Cornbread with Honey Sage Butter
  • Shredded garden Kale Salad
  • Dark Chocolate Goat Milk Pudding

Wine

Provenza Ca'Maiol 'Sebastian' Brut Rose, Lombardy, Italy
Chateau de Lascaux Languedoc Garrigue Rouge, France

 

NOVEMBEr

  • Slow Roasted Noci grown Lamb Shank swimming in a sweet and smokey broth of Chipotle, Sweet Potato and Red Onions
  • Sweet Brown Rice with local cultured Butter
  • Raw garden Kale Caesar Salad
  • Pecan Persimmon Pudding with Creme Fraiche Whipped Cream

Wine

Codorniu Cuvee 1872 Brut Cava, Catalonia, Spain
Bodegas Volver 'Volver' Single Vineyard Tempranillo, La Mancha, Spain

RAIN OUT. PICK UP PACKED LUNCH AT FARM.

  • Madras Curry Coconut garden Butternut Squash Soup
  • Whole Grain Irish Soda Bread
  • A bag of Ginger Molasses Cookie
 

December

  • Persimmon Bread
  • Spicy Noci grown Pork Vegetable Stew with local heirloom Beans, Noci summer preserved Peppers and Tomatoes topped with a Cilantro Red Onion Chili Relish
  • Local Masa Brown Rice
  • Garden Broccoli Leaf and Fennel Salad with Lemon, Olive Oil and Manchego Cheese
  • Goat milk Flan with Maple Pecans

Wine:

Piccini Poggio Alto Governor All'Uso Toscana IGT, Tuscany, Italy
Cantina Santadi Villa Solais Vermentino di Sardegna, Sardinia, Italy

VEGETARIAN LUNCH MENU

  • Barley Fig Walnut Biscuits
  • Caramelized garden Onion Gruyere Tart
  • Roasted garden Carrot Quinoa Salad with garden Parsley Mint Pesto and Raw Goat Feta
  • Bitter garden Green Salad with Fennel and Dried Cranberries
  • Kabocha Squash, Dark Chocolate Olive Cake served along side a cup of Hot Chocolate with fresh Whipped Cream

Wine

Featuring local wine from Petrichor, Sonoma County