loader image

ELEVATED PLATED/FAMILY STYLE

gold menu wedding package includes

  • Three passed hors d’oeuvres
  • Non-alcoholic welcome beverage
  • One plated salad or soup, choice of two plated entrees with a plated
    vegetarian option
  • Artisan bread/butter
  • Cake service
  • Coffee/tea service
  • FOH/BOH (set up/ breakdown as well)
  • 1 bar set up (wine only); additional charge full bar
  • Three mini desserts (optional)
  • Up to 5 vendor meals

hors d'oeuvres | select three

Additional hors d’oeuvres available upon request

  • Bellwether Farms sheep ricotta & strawberry rose toasts

  • Triple crème, fig , & roasted garlic tartelette

  • Grilled pork loin, goat cheese  & wild mushroom crostini

  • Wild mushroom risotto cakes with smoked chile crema

  • Smoked salmon on crostini with goat cheese & red onion compote  

  • Hoisin-braised meatballs

  • Spicy tuna tartare wonton crisp with wasabi cream

  • Sweet red pepper & eggplant crostini (chilled)

  • Manchego, marinated artichoke, & roasted red peppers

  • Grilled skirt steak & creamy gorgonzola crostini

salads/soups | select one

  • Pear, pancetta, and arugula salad with champagne-melon vinaigrette

  • Salad of butter lettuce with cucumber, chèvre, watermelon radish, & creamy dill vinaigrette

  • Creamy Meyer lemon & hearts of romaine caesar with house-made gorgonzola croutons

  • Salad of seasonal greens & local accompaniments with house-made vinaigrette

  • Butternut squash bisque with fried shiitake mushrooms

entrees | select two

  • Wasabi-crusted salmon with citrus beurre blanc & aged balsamic vinaigrette 

  • Akaushi beef baseball steak with charred tomato ragout

  • Seared airline chicken breast, ratatouille ragout, garlic jus

  • Grilled pork tenderloin with fig red wine reduction

  • Roasted butternut squash curry with basmati rice & toasted pumpkin seeds

(Other vegetarians options available per request)

sides | select one starch

Starch option

  • Creamy potato mousseline

  • Four-cheese dauphinoise potatoes

  • Seasonal risotto

  • Creamy smoked polenta

  • Chile sweet potato gratin

veggie options

  • Haricots verts with shallots

  • Caramelized brussels sprouts

  • Ratatouille

  • Roasted seasonal vegetables

mini desserts | select three

  • Meyer lemon tart with meringue

  • Chocolate ganache tart with raspberry 

  • Fresh berry tart

  • Dark chocolate butterscotch peanut butter cookie

  • Crème brulée (either meyer lemon, chocolate or vanilla bean) 

  • Georgia pecan bar

platinum menu wedding package

$25 extra per guest | no additional charge for family style | menu subject to change depending on availability

includes

  • Five passed hors d’oeuvres
  • Non-alcoholic welcome beverage
  • Grazing table (cheeses & charcuterie)
  • One plated salad or soup, choice of two plated entrees with a plated vegetarian option
  • Artisan bread/butter
  • Cake service
  • Coffee/tea service
  • FOH/BOH (set up/ breakdown as well)
  • 2 bars set up (wine only); additional charge full bar
  • Five mini desserts (optional)
  • Late night snack
  • Up to 5 vendor meals
  • Bride & groom cake
  • Non-alcoholic welcome beverage

hors d'oeuvres | select five

Additional hors d’oeuvres available upon request

  • Spicy tuna tartare wonton crisp with wasabi cream
  • Grilled skirt steak & creamy gorgonzola crostini
  • Triple-crème, fig, & roasted garlic tartelette
  • Sweet red pepper & eggplant crostini (chilled)
  • Bellwether Farms sheep ricotta & strawberry rose toasts
  • Sweet & spicy “island-style” pulled pork sliders
  • Wild mushroom risotto cakes with smoked chile crema
  • Smoked salmon crostini with goat cheese & red onion compote
  • Five-spice seared duck breast & wild mushroom conserva on brioche toast

salads and soups | select one

  • Grilled peach salad with butter Lettuce, fresh goat cheese. toasted almonds & Meyer lemon vinaigrette
  • Brûléed local figs & aged balsamic with Bellwether Farms ricotta, prosciutto, & arugula
  • Warm orzo with roasted fennel and brussels sprouts, mushroom duxelles, and shaved parmesan
  • Pear, pancetta, and arugula salad with champagne-melon vinaigrette
  • Creamy Meyer lemon & hearts of romaine caesar with house-made gorgonzola croutons
  • Butternut squash bisque with fried shiitake mushrooms

entrees | select two

  • Braised beef short ribs, creamy polenta, & red wine demi glace
  • Slow-roasted salmon with lemongrass beurre blanc
  • Fig-glazed pork loin roast
  • Akaushi beef baseball steak with charred tomato ragout
  • Seared airline chicken breast, ratatouille ragout, garlic jus
  • Roasted butternut squash curry with basmati rice & toasted pumpkin seeds 

(Other vegetarians options available per request)

sides | select one starch, one veggie

starch option

  • Four-cheese dauphinoise potatoes
  • Chile sweet potato gratin
  • Mediterranean rice pilaf with toasted nuts
  • Crème fraîche yukon gold mashed potatoes
  • Creamy smoked polenta
  • Smoked gouda polenta

veggie options

  • Haricots verts with shallots
  • Roasted seasonal vegetables
  • Grilled asparagus with balsamic
  • Thyme roasted rainbow carrots
  • Ratatouille
  • Caramelized brussels sprouts

mini desserts | select five

  • Meyer lemon tart with meringue
  • Chocolate ganache tart with raspberry
  • Fresh berry tart
  • Dark chocolate butterscotch peanut butter cookie
  • Assorted crème brulée (meyer lemon, chocolate, vanilla bean)
  • Georgia pecan bar
  • Chocolate-hazelnut trifle
  • Lemon shortbread cookie
  • Coconut macaroons
  • White chocolate raspberry truffle

late night snacks | select one

  • Sweet & spicy “island-style” pulled pork sliders
  • Tomato soup with grilled cheese sandwich
  • Mini pretzel dogs
  • Pomme frites with garlic aioli
  • Coconut Sweet Potato Tempura with Chili Sauce

station menus

menu subject to change depending on availability |customization available per request | add-on stations, cake and late night snacks are availabe for additional charge

includes

  • Three passed hors d’oeuvres
  • Three stations
  • Three mini desserts (optional)
  • Coffee/tea
  • Non-alcoholic welcome beverage
  • FOH/BOH (set up/ breakdown as well)
  • 1 bar set up (wine only); additional charge full bar
  • Up to 5 vendor meals

hors d’oeuvres | select three

  • Bellwether Farms sheep ricotta & strawberry rose toasts
  • Triple-crème ,fig, & roasted garlic tartelette
  • Grilled pork loin, goat cheese, & wild mushroom crostini
  • Wild mushroom risotto cakes with smoked chile crema
  • Smoked salmon on crostini with goat cheese, red onion compote
  • Hoisin-braised meatballs
  • Sweet red pepper & eggplant crostini (chilled)
  • Manchego, marinated artichoke, & roasted red peppers

station items | select three

grazing table

3-5 Local & International Cheeses | 3-5 Styles of Charcuterie |Seasonal Fruits| Assorted Crackers & Breads | Olives & Nuts

Mexican fajitas | taco bar station

Chicken fajitas tacos| Carne asada fajita tacos | Veggie fajita tacos | chipotle black beans | Cilantro Spanish rice

petaluma grill station

Skewered chickens kebabs with chipotle apricot glaze | Marinated tri-tip | Salmon skewer with orange miso glaze, served with cheese potato dauphinoise

Oysters station

Additional charge $15 per guest
cucumber mignonette | house-made hot sauce & citrus wedges | kumamoto | beau soleil | blue point

station items

wood fire pizza station

Additional charge $15 per guest (select three)
Margheritta | Mushroom | Sausage, jalapeno, pineapple | Pepperoni | custom pizza per request

farm to table salad station

Hearts of romaine creamy Meyer lemon Caesar | Butter lettuce with goat cheese, cucumber and dill vinaigrette | pear, pancetta & arugula salad champagne-melon vinaigrette

ceviche station

Additional charge $15 per guest
wonton crisps, mini tostadas & citrus wedges | coconut and lime marinated shrimp ceviche | citrus marinated lobster ceviche | Thai-style halibut ceviche

Sweet Station | Choose three

Meyer lemon tart with meringue | chocolate ganache tart with raspberry | Dark chocolate butterscotch peanut butter cookie | Crème brulée (choose one: lemon, chocolate, vanilla) | white chocolate raspberry truffle | Georgia pecan bar

Here at The Cook & The Drummer, we strive to make your event the best ever! Here are some helpful ways we can best work together

Potential Extra Charges

  • A mandatory walk-through with our Captain is required, with a fee of $250
  • During the proposal process, we aim to give you the most complete proposal possible. However, there are certain instances where there may be additional charges:

    • If we are catering your bar, ice is not included and will be an additional charge (typically between $100-200 depending on the number of guests)
    • We base our staffing charges on an 8-hour day. If you have a long event, we may need to charge additional overtime charges.
    • If your guest count increases significantly, we may need to add additional staff to accommodate
    • Some venues require the catering company to remove trash and recycling. This is not included in the proposal. Until we understand the venue’s requirements, we may need to add this to the proposal.
    • There may be additional costs for handling, cleaning, and checking in/out our client’s rentals
    • Included in your proposal is five hours of planning from our Event Coordinator, Event Captain, and Chef. If your event requires additional planning time, we may need to add this to the proposal

    Handling Rentals

    Our staff will recommend the appropriate numbers of rentals for your event; however, it is the responsibility of the client and/or wedding coordinator to order the appropriate amount of rentals for the event, check them into and out of the event, and ensure they are in working order. If C&D staff needs to do this, there are additional charges

    Wedding Coordinator Responsibilities

    We understand that the bride and groom are very busy leading up to their big day! For this reason, we require a professional wedding coordinator (not a family member or friend) to direct the event. Below are the typical duties of a professional wedding coordinator:

    • Greeting guests and directing them where to go for the ceremony.
    • Keeping us on the timeline through the event, and letting us know of any timing changes
    • Making sure the bridal party is on time for the ceremony.
    • Direction on how things should look and take the lead on the decor (we are not responsible for any decor, flowers, or party favors)
    • Dismiss tables one by one to buffet
    • Managing speech times
    • Direction when to dismiss tables for dessert and dancing
    • Directing guests to departure

    No products in the cart.

    Owner: Executive Chef

    Lisa Boisset

    707-393-9488

    lisa@thecookandthedrummer.com