Autumn Menus

"Back to Earth's commitment to quality shines through their wonderful foods and excellent presentation."

Rachel Mercer, UCSF

Autumn Wedding in Big Basin
Organic Seasonal Menu
(view as PDF)

Passed Hors D’oeuvres

Baby artichokes ~ with lavender aioli

Ceviche Corvina ~ with homemade masa chips

Mole chicken skewerettes ~ with avocado crème

Polenta fries ~ with chipotle aioli

Salad

Red oak lettuce salad
With candied walnuts, roasted figs & citrus-herb vinaigrette

Entrees

Tenderloin roulade
Filled with herbed wild mushrooms
Served with rosemary juniper jus

Pumpkin seed encrusted sea bass
With Cajun spices & persimmon chutney

Harvest Squash Ragout
Served in a small pumpkin with cranberry walnut quinoa

Sides

Garlic fingerling potatoes

Roasted fennel, white beans and rainbow chard

Desserts

Flourless chocolate torte
With candied orange coulis

Apple berry crisp

Fall Film Festival in San Francisco
Organic Seasonal Menu
(view as PDF)

Passed Hors D’oeuvres

Garlic chive portobellinis ~ filled with creamy Yukon gold potatoes

Lemon chicken skewerettes ~ with herbed olive oil

Moroccan spiced eggplant ~ in crispy phyllo cups with mint yogurt

Sweet potato polenta ~ with toasted pumpkin seeds

Buffet

Black Sesame soba salad
With ginger-orange dressing

Chinese five-spice salad
With Asian pears, five-spice cashews and rice wine vinaigrette

Roasted kabocha squash, spinach and local corn
With shitake glaze

Vietnamese cabbage salad
With fresh cilantro and mint

Garlic chicken and broccoli

Beverages

Spiced Asian pear cider

~~~

Ginger orangeade