We love street food, and thought it would be cool to have a festive wedding menu that feels like it’s being presented by a cluster of food trucks (minus the slow service and surly cooks). There is a fun selection of dishes that range from casual to elegant, making this a suitable choice for any wedding

Choose 4 passed Hors D’Oeuvres, 1 placed Hors D’Oeuvre, 1 Salad, 4 Side Dishes, and 2 Entrees.

PASSED HORS D’OEUVRES.

Bison Burger Sliders with melted White Cheddar and Bermuda Onion Relish.

Smoky Barbecued Pork “Burnt-Ends” in Mini Buns with Korean Chile Aioli and Cilantro Sprouts.

Burrata Bites….French Puff stuffed with Housemade Burrata, thinly sliced Sweet 100 Tomato and Micro-Basil.

Crab Carnitas…Smoky Hobbs Bacon and Dungeness Crab Mixture, Spicy Taco Sauce and Chiffinade Cabbage on Seasoned Tortilla Crisps.

“Califas Fingers”…Crunchy Beer Battered Avocado, a little Queso Fresco, Taco Truck Style Seasoned Crema.

Sake Salmon Deviled Eggs…Classic Picnic Eggs with House Cured Sake, Tobiko and Scallion Garni.

Augusta Style Pimento Cheese…Soft little Prepared Cheese Sandwiches with Southern Style pickled Cucumber Slices.

House Cured Belly...Crisp Pork, Drizzled with Japanese Robata Sauce.

“Takoyaki”…Trevors take on famous Japanese street Dumplings....made with Octopus, topped with a Mirin Sweet Soy and Sesame Mayo.

PLACED HORS D’OEUVRES:

“The Raw Bar”…Fresh Icy Cold Tomales Oysters, Cooked Shrimp, Tabasco, Cocktail Chile Sauce, Lemons Etc. +$ at Market Price. We can also add Sashimi items to this...a popular feature brought about by our Sous Trevors Japanese heritage. ASK FOR PRICE

Organic Marinated Sonoma County Vegetable Platter...Grilled Peppers, Artichokes, Eggplant, Squashes served with Crusty Baguettes, Sesame White Bean Hummus and Roast Garlic Chèvre Dip.

“Local Legends” Charcuterie Platter....Magret and Torchon from Sonoma Foie Gras. Salumi from Columbus and Zoe’s. Our own Wild Boar Summer Sausage. Assorted Favors of Sonoma Jack. Presented with Trevors Insane Pickled Vegetables, Hot Mustard and Red Bird Baguettes. +$10pp.

SALADS.

Charred Cara Cara Orange and Ruby Grapefruit with Capay Arugula and a tiny wedge of Nicasio Farmers Cheese, Dressed with Chervil Verjus.

Sweet Crunchy Jicama, Navel Orange and Butter Lettuce Salad with Anejo Cheese toasted Pumpkin Seeds and Pepita Dressing.

SIDES.

Rosemary-Chanterelle “French Pudding”...A Light, Crispy, Not Sweet Variety, Finished with Melted Marin County Butter.

Mexican Chorizo Hashbrowns...Crispy Shredded Spuds Stuffed with Savory Sausage and Jack Cheese.(Can Be Made Vegetarian with Soyrizo, very tasty)

Truffle Fries, endemic to the food truck stratosphere...these are made with hand-cut Potato Wedges and coated with Truffle Oil, Garlic and Parmesan.

Sonoma Garden Heirloom Tomatoes with Fresh Basil and California Olive Oil.

Pea Pods, Padron Peppers and Fava Beans with Sambal Honey Dressing.

Grilled Full Belly Local Fennel and Capay Summer Squash with Toasted Cumin Hollandaise.

Brussels Sprouts, Caramelized with Mendocino Honey and Garlic.

ENTREES.

Southern Style Prawns, Grilled, atop Sauteed Vidalia Onions and a Crisp Frissee/Sweet Herb Garni.

Hot Smoked King Salmon or Steelhead with Lemon Pepper Rub and Chardonnay Butter.

Argentine Seasoned Churrasco Style Sonoma Lamb Leg with Green, Red and Fresh Olive ChimiChurries.

Santa Maria Tri-Tip, the Quintessential California BBQ Steak, Cooked over Wood, with a Dry Rub and “Norte” Sauce.

Roasted Pork Shoulder “Al Pastor” a SoCal Favorite, deeply marinated Natural Pork Slow Roasted over Mesquite with Hot Chile Vinegar.

Grilled Semi-Boneless Whole Local Fish, usually Rockcod or Small Ling, stuffed with Aromatics, Cornbread Crumbs and Butter, then Wrapped in Banana Leaves, Finished with Fresh Limes….+$10pp.

ALSO ON THE TABLE

Baskets of Freshly Made Country Style Biscuits Served Hot with Whipped Butter and Blossom Honey.

PRICING:

Over 50 guests $70pp for food.

Under 50 guests - Contact us for price.

Special pricing for family style or plated menu available. Please inquire.

Staff, $375 per for the day.

INCLUDED:

Mobile Kitchen, if needed.

Buffet, Serving and Cooking Equipment.

Plates. Silverware. Napkins.

Water Glass, Wine Glass.

Cake Service, compostable.