Winter Menus

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

Rachel Mercer, UCSF

Winter Wedding on Muir Beach
Organic Seasonal Menu
(view as PDF)

Hors D’oeuvres

Crab Rangoon pursettes
With parsley pistou

Harvest vegetable crepes
With ginger orange glaze

Pomegranate and goat cheese filled endive
With balsamic reduction

Avocado, pea sprout, carrot sushi
With sweet ponzu

Dinner

Baby arugula and spinach salad
With caramelized onions, apple crescents, toasted almonds & tangerine
vinaigrette

Butternut squash ravioli
With wild mushrooms and sage oil

Pistachio crusted albacore
With Satsuma chervil glaze

Pepper-crusted sirloin tips
With shallots and Burgundy sauce

Herbed celeriac and chayote

Roasted brussel sprouts

Desserts

Pear tartlettes

Chocolate torte
With gingersnap crust

Beverages

Ginger grapefruit

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Rose hip lemon tisane
Spiced chai

World Fusion Winter Cocktail Party
Organic Seasonal Menu
(view as PDF)

Passed Hors D’oeuvres

Anticucho de filete
Beef skewers with Peruvian salsa aji

Coconut prawns
With garlic chili sauce

Ginger lime chicken skewerettes
With honey mustard

Baked samosas
With apple mint chutney *

Grilled mushroom & black bean quesadilla
With cilantro lime salsa

Buffet Hors D’oeuvres

Shitake mushroom, spinach and pickled beet sushi
With ginger ponzu *

Middle Eastern lavash roll
With hummus, eggplant and microgreens *

Pt Reyes Farmstead Blue tartlettes
With toasted pecans

Beverages

Pomegranate champagne

Apple ginger martini

Mandarin mint cooler

Honey lemonade

*Vegan Dishes