Variety is the spice of life! We can create almost anything for your menu so let your imagination run wild and let us know what your vision

is. Gluten-free, vegan, non-dairy options are no problem. Below you will find ideas and there are many corresponding photos on Pinterest

Tips for Creating the Perfect Event Menu

  • Work with the pros! The team at Sand Rock Farm includes several food and beverage professionals including Sand Rock Farm Executive Chef, Derek Hagglof, Five Star Catering owner, Laura Holmquist, and Sand Rock Farm Pastry Chef, Jennifer Hagglof.  Our team has talent, taste and experience and will guide you through the menu planning process, give you the inside scoop on what is fresh, local, seasonal and delicious, and know what is reasonable within your budget and event size.

  • Treat your guests to a new experience. After all, this is a special event for you, your family and friends or business associates in a beautiful location. The food is important and can make the event even more memorable if guests’ palates are surprised by something new.

  • Think variety for your cocktail hour and offer a mix of hot/cold, fish/beef/poultry/vegetarian items. Try not to have all skewered items or items that are all served on crostini. Mix it up when it comes to flavors – sweet, spicy, sweet, salty, umami, Asian, Italian, French, American, Mexican, etc... the cocktail hour is a perfect melting pot for flavor.

  • Unless you are looking for a heavy appetizer event, simple, fresh and beautiful is the way to go for your main meal. Start your meal with a seasonal salad and then choose entrees that are complemented by fresh, seasonal sides. The best flavors are the result of excellent ingredients, cooked and seasoned properly, and not heavily sauced or over-handled. Sweeten the deal with a gorgeous, wedding cake or mouthwatering dessert and/or dessert buffet.

  • Enjoy the process! Set your calendar for the complimentary tasting included in your package. At the tasting you will be able to try a variety of each menu category. Once you have tasted, you will be better equipped to make menu decisions. We suggest setting up a post-tasting discussion with one of the chefs to finalize menu details.

  • The following menu items are all customizable and we are happy to accommodate special requests. 

    Choose three passed hors d'oeuvres~

    Assorted Fresh Canapés; Cucumber Canapés with Lemon Dill Mousse; Smoked Salmon Mousse on Premium Crackers;

    Assorted Crostini ~ Cowgirl Creamery Triple Cream and Borba Farm Blackberries; Humbolt Fog, Passion Fruit Jam and Basil;

    Bruschetta with Pesto, Tomato & Parmesan

    Cherry Tomato stuffed with Olive Tapenade

    Baked Brie Puffs ~ Fabulous French Brie Cheese baked inside Golden Puff Pastry with Apple Pear Chutney

    Corralitos Prosciutto (optional), Nectarines and Kimes Apiary Honey

    Vegetarian Sushi Rolls with Shiitake Mushrooms, Carrots, Spinach and Daikon Radish

    Spanakopita – Phyllo Triangles with Fresh Spinach and Feta Cheese

    Polenta Triangle topped with Caramelized Onion, Candied Walnut and Blue Cheese

    New Red Potatoes Stuffed with Sour Cream, Chives and Crispy Pancetta (optional)

    Spring Rolls of Fresh Mango, Carrots, Jicama, and Cilantro wrapped in Rice Paper. Served with Mango Dipping Sauce

    Vegan Garlic Stuffed Monterey Mushroom caps with Alfaro’s Sourdough Bread, Gilroy Garlic and Fresh Organic Herbs

    Bamboo Skewer with Marinated Olives, Artichoke Hearts, and Fresh Mozzarella Ball


    Grilled Prawns wrapped in Bacon, or Chilled with Whiskey Cocktail Sauce

    Smoked Salmon Canapés with Creme Fraiche and Capers on Toast Points

    Bourbon Salmon with Bourbon Orange Glaze served on Baguette Crouton **

    Fried Artichokes with Lemon Caper Sauce

    Gruyere and Wild Mushroom Phyllo Tarts

    Beggars Purse with Fontina and Pine Nuts

    Ceviche Shooter with Tortilla Crisp in Shot Glass

    California Rolls with Wasabi and Soy

    Warm Artichoke and Crab Gratin on Sourdough Crostini*

    Caribbean Style Crab Cakes with Lemon Aioli

    Roasted Mushroom Caps filled with Fresh Crab Salad

    Ahi Poke on Won Ton Chip**

    Oyster Shooters**


    Grilled Mushroom Caps stuffed with Local Corralitos Sausage and Jack Cheese

    Pork Belly Spoons with Soft Polenta and Tomato Jam

    Meatballs with Peppercorn Brandy Sauce

    Smoked Duck with Tomato Balsamic Relish on Melba Toast

    Grilled Chicken Satay Skewers with Peanut Sauce

    Chicken, Spinach and Blue Cheese wrapped in Puff Pastry

    Grilled Chicken Curry Skewers with Fresh Mango Salsa

    Mini Beef Wellingtons with Bearnaise

    Prosciutto Wrapped Melon

    Grilled Corralitos Cheesy Bavarian and Smokey Beef Sausages with Dipping Sauces

    Choose two salads for a buffet dinner and one salad for a plated or           family style dinner

    Organic Field Greens with Crumbled Goat Cheese, Fresh Strawberries, Toasted Almonds, and Raspberry Vinaigrette

    Caprese Salad with Ripe Tomatoes, Fresh Mozzarella, and Fresh Basil. Served with Balsamic Reduction

    Organic Greens, Yellow and Purple Beets, Crumbled Goat Cheese, Toasted Pistachios and McCain Edible Flowers, Balsamic Fig Reduction

    Spinach Salad with Pears, Walnuts and Gorgonzola with Balsamic Dressing

    Traditional Caesar ~ Hearts of Romaine, Garlic Croutons and Shaved Parmesan

    Classic Garden Salad with Organic Greens and Seasonal Local Vegetables with Light Lemon Vinaigrette

    Mediterranean Quinoa Salad with Dried Cranberries, Crumbled Feta, Pine Nuts, and Lemon Mint Vinaigrette

    Cucumber & Tomato Salad with Champagne Dill Vinaigrette

    Mixed Greens with Mandarin Oranges, Toasted Almonds and Raspberry Vinaigrette

    Baby Spinach with Tomatoes, Bell Peppers, Feta, Kalamata Olives, Pepperoncini with Balsamic Vinaigrette

    Tabouli Salad with Crisp Cucumber, Radishes, Scallions, Roma Tomatoes and Herbs in a Light Lemon Vinaigrette

    Chilled Asparagus Salad – Tender Spears with Toasted Almonds, Roasted Red Pepper garnish, Light Lemon Vinaigrette

    Fresh Local Artisan Farm Bread served at each table for plated or family style service and at the buffet for buffet style service


    Choose One Starch and One Vegetable


    Garlic Mashed Potatoes

    Roasted New Red Potatoes Rosemary

    Roasted Fingerling Potatoes with Garlic and Rosemary

    Vegetable Rice Pilaf

    Herbed Butter Rice

    Potatoes Au Gratin


    Wok Charred Green Beans with Almonds and Shallots (optional; add butternut squash for color and sweetness)

    Roasted Brussel Sprouts with Cracked Pepper and Sea Salt (Pancetta optional)

    Seared Seasonal Vegetables with Olive Oil and Sea Salt

    Roasted Root Vegetables with Fennel and Olive Oil

    Grilled Artichoke Halves with Balsamic Aioli

    Fire Roasted Artichokes with Balsamic Aioli

    Choose Two Entrees and One Vegetarian Entree for All Styles of Dinner Service

    For plated dinners, you may either pair two entrees on every plate (an entree "duo") and avoid having to track meal selections and assign seating OR you may choose three entrees that will guests will be able to choose from when they RSVP. You must provide us with the entree counts two weeks prior to the event and provide a detailed table diagram noting guests' names/entree selections as well as noting selections at each place setting.


    Fresh Grilled Mahi-Mahi with Fresh Mango-Pineapple Salsa

    Sesame Herb Crusted Halibut with Tangy Lime Ginger Sauce*

    Seared Seabass with Grilled Lemon and Fresh Herb Butter *

    Fresh Snapper with Garlic, Caper-Mushroom Sauce

    Fresh Grilled Salmon with Orange Basil Glaze

    Beef and Pork

    Slow Braised Short Ribs with Fresh Herbs

    Sliced Marinated Tri-Tip with Peppercorn Sauce, Port Mushroom or Honey Ginger BBQ Sauce

    Savory Beef Brisket with Chimichurri or Chipotle Au Jus and Horseradish

    Marinated Skirt Steak Marinated with Garlic and Olive Oil

    Prime Rib Au Jus with Horseradish on side (carved to order)

    Tender Roast Beef with Au Jus & Horseradish

    Filet Mignon*

    Lean Pork Loin Herb Crusted with Jalapeño Apricot Glaze – zesty blend of savory & sweet


    Chicken Marsala with Hazelnuts

    Chicken Breast with Spinach, Grilled Pears and Teardrop Tomatoes

    Chicken Stuffed with Basil and Pine Nuts with Lemon Butter (Prosciutto optional)

    Grilled Chicken Breast with Tangy Pineapple Salsa w/Cilantro & mild Jalapeño

    Vegetarian Entrees (*indicates that entree may be made vegan)

    Mediterranean Lasagna with Artichokes, Pine Nuts, Feta & Basil Cream Sauce

    Crispy Skinned Chicken with Grilled Lemon

    Polenta-Risotto Stack with Grilled Vegetables*

    Butternut Squash Ravioli with Brown Butter and Sage

    Wild Mushroom or Butternut Squash Risotto with Shaved Parmesan

    Vegetable Pocket with Grilled Portobello, Zucchini, Yellow Squash, Asparagus (seasonal) and Red Bell Pepper in Puff Pastry

    Cheese Tortellini with Pesto Cream Sauce or Butternut Squash Ravioli with Sage Brown Butter Sauce

    Acorn Squash Stuffed with Savory Grains*

    Balsamic Roasted Portobello with Fontina Polenta*

    Penne Pasta tossed with Fresh Tomato, Mushrooms, Artichoke Hearts and Basil in White Wine with Parmesan*

    Caramelized Onion and Gruyere Ravioli, lightly tossed with Olive Oil, Pine Nuts

    Choose One Cake Flavor Per 50 Guests

    Dark Brown Sugar moist dark brown sugar cake with salted caramel buttercream filling & icing

    Ultra Lemonized lemon cake, lemon curd, cream cheese buttercream filling, buttercream icing with optional baked in blueberries or fresh blueberries (market price)

    S’more Cake, Please! graham cracker cake, milk chocolate ganache, buttercream, toasted meringue icing

    Ultimate Carrot moist carrot-coconut-pineapple cake with walnuts, cream cheese filling, buttercream icing

    Caramel Apple organic, local fuji apple cake, cinnamon, caramel buttercream filling and icing

    Coconutter coconut-almond cake, coconut cream filling, coconut buttercream, toasted coconut crumb

    Bellisima espresso and rum cake, marsala cream cheese filling, espresso ganache filling, buttercream icing

    Red Velvet classic red velvet cake, cream cheese buttercream filling, buttercream icing

    Wake Up Call dark chocolate espresso cake, creamy coffee buttercream filling, espresso ganache

    Chocolate-Chocolate-Chocolate dark chocolate cake, chocolate ganache, white chocolate buttercream

    Champagne champagne cake, champagne custard, buttercream icing

    Creamy Cheesecake creamy cheesecake, graham cracker crust, buttercream icing

    Wedding White white cake, buttercream icing

    Birthday Cake yellow cake with baked in sprinkles, traditional buttercream filling or chocolate filling, buttercream icing

    Other Dessert Options Priced on Request

    Bite-Sized Dessert Buffet Options

    cake pops $3.50, mini cupcakes $1.25, regular cupcakes $3.50+, blondies, brownies and bars $1.50, cookies $1.50,

    fresh fruit and lemon curd tarts $3.50, cream puffs $3.50, éclair $3.50, Swiss petit fours, $2, Swiss truffles $2

    (we recommend estimating 3 pieces per person, 4-dozen minimum per variety)

    Classic Cookie Buffet

    peanut butter, chocolate chip, snicker doodles, oatmeal raisin and white chocolate-cranberry-pecan cookies displayed in clear cookie jars

    $1.50 ea. (4-dozen minimum per variety; estimate 2 cookies per person)

    Ultimate Chocolate Buffet

    chocolate cupcakes and cake pops, chocolate dipped pretzels, marshmallows, Oreos and dried fruit, assorted chocolate candy, chocolate

    $10 per person (estimating 3 pieces per person, 4-dozen minimum per variety)

    add a chocolate fountain with assorted items for dipping for $15 per person

    mudslide cookies, fudge brownies, truffles and petit fours

    (30 guests minimum; includes staff person)

    mousse martinis, champagne shortcake, kaluha s’mores on the rocks, tiramisu shots, lemon curd & berry martinis

    Bar Meets Bakery

    $8 ea/4-dozen minimum

    White, Milk or Dark Chocolate Dipped Strawberries

    $1.50 each or $4 each for long-stemmed (subject to availability and price fluctuations; 4-dozen minimum order)

    Edible Wedding Favors add your own label and ribbon or raffia and we will create a recipe to accompany your personalized favors

    Hand-painted sugar cookies (bagged) $6 and up Campfire S’mores Bars (bagged) $4

    Sand Rock Farm Tomato Jam $6 (4oz) Sand Rock Farm Onion Jam $6 (4oz)

    Sand Rock Farm Preserved Lemons $8 (8oz) Sand Rock Balsamic Berry Preserves $7 (4oz)

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