Chef Gabby Sinclair of Stone Flower and Fig Kitchen will be making Paella over an open flame, with complementary sangria on the table, and the Nate Ferguson Trio will be performing live Latin jazz.

Chef Gabi Sinclair of Stone Flower & Fig Kitchen will prepare a beautiful Californian-Italian candlelit dinner, with complementary wine pairings — with the Nate Ferguson Jazz Trio on the stage all evening

REFRESHER

Green Tomato Gazpacho with an Herbed Apricot Tomato Coulis

SMALL PLATES

Apricot Thyme Glazed Focaccia

Cast Iron Baked, Brushed with Orchard Apricot Glaze

Cultured Butter with Black Sea Salt

Finished with Black Sesame and Summer Blossoms

Figs Brulee, Shisito Peppers, & Castelvetrano Olives

Tomato and Stone Fruit Salad

With Mustard Pearls and Chamomile Oil

Served over Farmers Cheese, with Breadcrumbs and Garden Herbs

PRIMI

Delicate Homemade Ravioli

Ricotta, Finished with Bergamot Oil, Celery Root, Chives, Tarragon, and Comte

MAIN

Lemon- Roasted Chicken, Crispy Lupini Beans & Pesto

With Eggplant and Charred Tomato

Shrimp, Zucchinni, and Peppadews

Served with Goat Cheese Corn Polenta, Pine Nuts, Nasturtium, and Heirloom Tomatoes

Black Bean Patty over Creamy Polenta with Seasonal Vegetables

Vegan Enteee Option

DESSERT

Dark Chocolate Rose Cake

with Infused Cream

Cocktail Hour

Apricot Chipotle Glazed Veggie Skewers (Zucchini, Onion, and Tomato) Drizzled with Seasoned Sour Cream

Foccacia Crostini Topped with Creamy Cilantro Pesto, Apricot, and Toasted Pepitas

Appetizer

Apricot Pico de Gallo, Roasted Apricot Salsa, and Fresh Guacamole Served with Flautas de Papa & Corn Chips

First Course

Stuffed Apricots 3 Ways

Housemade Ricotta, Thinly Sliced Fresh Jalapeño, Cilantro, Pickled Onion

Queso Oaxaca with Jalapeño Honey

Bacon Wrapped, Stuffed with Roasted Jalapeño Cream Cheese

Main

Calabasitas - Zucchini Stuffed with Tomato, Corn, Apricot, and Onion. Topped with Melted Cheese, Sprinkled with Cilantro & Sour Cream

Grilled Corn and Avocado Salad

Apricot BBQ Sliders - Japanese Milk Buns, Cabbage Slaw, Bell Pepper, Cilantro, and Pickled Onion

Dessert

Cream Cheese Flan, Apricot Sauce, Brown Sugar Brûlée, Fresh Whipped Cream & Churro Chip

Cocktail Hour:

• Choux Pastry filled with Whipped Brie & Olive Tapenade

• Crostini with Herb Ricotta, Durst Farms Asparagus, and Crispy Prosciutto

Appetizer:

• Fresh Herbed Focaccia served with Seasonal Spreads/Dips

First Course:

• Local Arugula Spring Salad with Durst Asparagus, Peas, and Toasted Pistachios. Tossed with Fresh Polestar Lemon and Grumpy Goat Olive Oil Vinaigrette

Main Course

• Honey Glazed Riverdog Farm Pork

• Roasted Full Belly Farm Potatoes, topped with Spring Onions and Parmesan

• Fire-Roasted Alemaya Farm Carrots with Green Garlic Aioli

Dessert

• Capay Mills Blue Corn Sweet Biscuit, topped with JSM Organics Macerated Strawberries, Honey, and Vanilla Cream

BYOB Wine and Beer

Water and Lemonade Provided

Cocktail Hour

Across-the-Road Fresh Picked Asparagus Quiche

Crudites (Sugar Snap Peas, Radishes, Baby Carrots, Watermelon Radish)

Appetizer

Fresh Foccacia Served with House-Made Ricotta, House Cured Olives, Olive Oil, and Apricot Balsamic

Main

Cream of Asparagus Soup w/Tarragon

Green Salad with Sugar Snap Peas, Green Almonds, Strawberries, Spring Onion, Feta with a Lemon Herb Vinaigrette

Casa Rosa Farms Osso Bucco with Garlicky Yukon Gold Mashed Potatoes, Roasted Carrots, Caramelized Fennel

Dessert

Polestar Farm Lemon Curd with Whip Cream, Strawberry Sauce, Fresh Berries, and Almond Shortbread Crumble

Water and Lemonade Provided.

BYO Wine and Beer

Spotlight Chef: Rachel Kasa

Band: Viramundo

Cocktail Hour

• Chilled Kabocha Squash (Riverdog Farm) Soup with Tarragon and Crema

• Melon Slices (Riverdog Farm) with Tajin and Apricot (Polestar Farm) Chamoy

• Goat (WindDancer Ranch) Meatballs in Mole negro de Oaxaca (Full Belly Farm, Riverdog Farm, Capay Hills Orchards)

Main

• Oak Smoked, Dry Rubbed Pork Ribs with Carolina Style Plum (Polestar Farm) BBQ Sauce

• Roasted Winter Squash (Riverdog Farm) Medley

• Corn (Simonis Ranch/Farm Direct) Souflee with Poblano Peppers in Cream Sauce

• Ensalada featuring Fall Greens (Riverdog Farm) pomegranate + persimmon (Polestar Farm), Cotija, and Pepitas

Dessert

Tres Leches Cake with Poached Quince Membrillo (Casa Rosa Farm) Garnished with Strawberry (Full Belly Farm) Syrup and Dried Oranges (Pasture 42)

Water and Lemonade Provided. BYO Wine and Beer

Spotlight Chef: Katlyn Beggs

Cocktail Hour

• Leek, Caramelized Onion, & Gruyère Tart

• Crostini with Whipped Herb Ricotta, Acorn Squash, and Crispy Prosciutto

Appetizer

• Fresh Herb Focaccia served with Seasonal Dipping Sauces

First Course

• Arugula Salad with Figs, Toasted Almonds, and Crumbled Goat Cheese Tossed with a mixture of Balsamic Reduction and Seka Hills Olive Oil

Main Course

• Lemon Garlic Pan-Roasted Chicken

• Orzo Spring Salad with Fire-Roasted Butternut Squash, Feta, and Pepitas

• Brussel Sprouts, Caramelized Onions, and Crispy Pancetta

Dessert

• Citrus Olive Oil Cake with Marscarpone Crème topped with Fresh Figs & Honey

Water & Lemonade Provided. BYO Wine, Beer, and Spirits

Cocktail Hour

• Crostata with apricot jam, fresh apricots and brie.

Appetizer

• : Focaccia, apricot balsamic, and zucchini spread

First Course

• Stuffed apricots with

a) ricotta & basil, balsamic drizzle

b) blue cheese & honey & walnuts

Second Course

• Salad of greens, apricot, quinoa, red onion, cuccumber, parsley, feta & almonds with apricot balsamic vinaigrette

Main Course

• Ricotta gnocchi with white wine cream sauce, roasted seasonal vegetables, parmesan & herbs. Roasted chicken breast optional

Dessert

• Apricot upside down cake with honey whipped yogurt, apricot balsamic, fresh apricot, cinnamon almond crumble & edible flowers

BYOB Wine, Beer, & Spirits

Water and Lemonade Provided

NO TICKETS REQUIRED - DONATIONS GO TO THE BAND AND CULINARY PROGRAM

Dinner is picnic style facing our stage - Pizza, small dishes, and beverages will be served, on a donation-only basis, but you are welcome to bring whatever you want to eat or drink. Food service will start around 6, with music to follow at 7. 

The event is open to all ages, so please feel free to bring the whole family, but please leave your pets at home. Please RSVP to Matt Trask (m_trask@yahoo.com) and/or Polestar (polestarfarmcapayvalley@gmail.com)

Cocktail Hour

• Crostata with Toasted Onion, Humboldt Fog, and Local Honey

• Gluten-Free Crackers with Goat Cheese Mousse and Fresh Herbs

Appetizer

• Fresh Herbed Focaccia served with Apricot Balsamic & Hatch Chile Goat Cheese Spread

First Course

• Creamy Butternut Squash Soup with Coconut Milk

Second Course

• Green Salad with Pomegranate Seeds, Roasted Veggies, Fresh Chevre, and Candied Walnuts

Main Course

• Butternut and Ricotta Gnocchi in Browned Butter, Toasted Pepitas, and Crispy Fried Sage

Dessert

• Crustless Cheesecake with Pomegranate Syrup, Chocolate Ganache, and Toasted Pistachios

BYOB Wine, Beer, and Spirits

Water and Lemonade Provided

Cocktail Hour

• Crostata with Corn, Peppers, & Cherry Tomatoes

• Gluten-Free Crackers with Red Pepper Spread & Roasted Butternut Squash

Appetizer

• Fresh Herbed Focaccia served with Apricot Balsamic & Roasted Red Pepper Spread

• Shishito Esquites - Peppers Roasted and Topped with Crema, Queso Fresco, Cilantro, and Tajin

First Course

• Tomato Bacon Broth with White Bean and Potatoes *Vegetarian Version Available

Second Course

• Green Salad with Roasted Delicata Squash & Peppers, Cucumber, Cherry Tomatoes, Cheese

Main Course

• Wine-Braised Chicken with Figs & Apricots. Served with Creamy Polenta. *Vegetarian/Vegan Option Available

Dessert

• Fig Tarts with Chocolate Ganache

• Brule Figs with Gluten-Free Vegan Cookies and Coconut Cream Whip

BYOB Wine, Beer, and Spirits

Water and Lemonade Provided

Cocktail Hour

• Frittata Bites with Corn & Pepper Salsa

• Watermelon Salad

Appetizer

• Fresh Herbed Focaccia served with Apricot Balsamic & Roasted Cherry Tomato Spread

First Course

• Grilled Corn Bisque served chilled with Queso Fresco & Fresh Cilantro

Second Course

• Tres Hermanas Salad with Grilled Summer Veggies, Black Beans, Cilantro, and Lime

Main Course

• Stuffed Peppers with Rice, Onion, Zucchini, Mushrooms, Feta, Sausage (Vegetarian option served without sausage). Topped with Home-Made Tomato Gravy

Dessert

• Watermelon Rose Sorbet

BYOB Wine, Beer, and Spirits

Water and Lemonade Provided

Cocktail Hour

• Bruschetta

• Gluten Free Crisps Topped with Zucchini Spread, Cherry Tomatoes, Fresh Mozzarella

Appetizer

• Focaccia Served with Pesto, Ricotta, and Olive-Oil Roasted Cherry Tomatoes

First Course

• Heirloom Tomato & Cucumber Gazpacho

Main Course

• Mediterranean Salad with Tomato, Cucumber, Peppers, Kalamata Olive, Feta, Herbs, Balsamic Vinaigrette

• House Made Gnocchi di Ricotta - Served with Heirloom Tomato Gravy, Italian Sausage, Onion, and Parmesan

Dessert

• Grilled Peaches with Sweet Sour Cream, Sunshine Granola, Stone Fruit Reduction, Whipped Cream. Served with an Almond Pizzelle

BYOB Wine, Beer, and Spirits

Water and Lemonade Provided

All Apricots Are Organically Grown From Polestar Farm

Cocktail Hour:

• Black Pepper Crostata with Apricot Jam, Cypress Grove’s Humboldt Fog, and Fresh Sliced Apricots

Appetizer

• Herbed Focaccia (made with Capay Lavender’s Herb Blend), Apricot Balsamic, and a Spread of Cypress Grove Cheeses Sprinkled with Fresh Herbs and Flowers From Our Garden

First Course

• Grilled Apricots Filled with a Goat Cheese Mousse made with Cypress Grove Cheeses. Topped with Pistachios and Fresh Basil.

Main Course

• Tabbouleh Salad with Fresh Apricots, Cucumbers, Bell Peppers, Green Onion, Parsley, Toasted Almond, and Cypress Grove’s Chèvre

• Apricot Chili-Glazed Chicken with A Rice Pilaf, Apricot Pico De Gallo, Grilled Onions, and Zucchini.

Dessert

• Almond Apricot Upside Down Cake Served with Toasted Almonds, Fresh Cream, and Apricot Compote

Beverages provided

BYOB wine/beer/spirits

Please join us for our first ever dinner and a show! The wildly talented Hattie Craven will be on stage while Hunter Ellis cooks up a picnic-style dinner. Bring a blanket and a bottle of your favorite beverage to enjoy on our lawn and enjoy the show.

Tickets are $25 each, pay through the website or at the door.

Hunter’s Supper Club Menu

• Grilled Chicken Thigh with Za’atar and Toum $15

• Fregola Sarda with Capers, Farm Eggs and Chicories $13

• Watermelon Gazpacho $10

• Roasted Corn and Poblanos with Cilantro, Cotija, and Hoja Santa $10

• Apricot Cobbler with Whipped Cream $9

Families Welcome!

Get Tickets Here

Cocktail Hour

• Spinach Feta Mini Quiche

• Carrot-Top Pesto on Gluten Free Crackers, Topped with Preserved Lemon and Radish

Appetizer

• Fresh Herbed Focaccia with Apricot Balsamic and a Spring Herb Pesto

First Course

• Mushroom Bisque Topped With Home-Made Croutons

Second Course

• Lemon-Garlic Roasted Chicken

• Creamy Polenta with Spring Vegetables

• Spring Salad with Mulberries, Toasted Almonds, and Cypress Grove’s Meyer Lemon Honey Chèvre. Tossed with a Preserved Lemon Vinaigrette

Dessert

• Crustless Cheesecake Topped with House-Made Mulberry Syrup and Fresh Mulberries

Beverages provided

BYOB wine/beer/spirits

Cocktail Hour

-Crostata with Apricot and Cypress Grove’s Humboldt Fog topped with Hot Honey

-Herbed Focaccia Crostini Topped with Toasted Walnut & Herb Pesto

Appetizer

-Fresh Herbed Focaccia with Apricot Balsamic

-Cypress Grove’s Chevre topped with Fresh Herbs, Green Onions, and Flake Salt

First Course

-Curry Roasted Carrot& Potato Soup

Main

-House-Made Pasta with Carrot-Top Pesto & Garden Fresh Peas

-Spring Salad with Veggie from the Garden & Lemon Herb Vinaigrette

Dessert

-Lemon Ricotta Pound Cake Topped with Fruit Syrup, Fresh Cream & Berries

Beverages provided

BYOB wine/beer/spirits

Cocktail Hour

Curry & Pie Spice Roasted Delicata Squash Crostata Topped with Chèvre and Pomegranate Seeds

Complementary Cocktails Provided

SOUP

Creamy Butternut Squash Soup Served with Sour Cream, Cilantro, and Toasted Pumpkin Seeds

Salad

Green salad with “sage & brown butter roasted butternut squash’, walnuts, chèvre, pomegranate seeds. Tossed with a Pomegranate Balsamic.

Main Course

Butternut Squash Stuffed with Quinoa, Onion, Peppers, Feta, and Parsley. Topped with Homemade Tomato Gravy and Fresh Mozzarella

Creamy Polenta with Parmesan and Drizzled with a Pomegranate Reduction

Dessert

Flourless Chocolate Cake with Chocolate Ganache and a Pomegranate Glaze

Cocktails and Non-Alcoholic Beverages will be provided

BYO Wine & Beer

**Please use the form below to RSVP

All ingredients featured are organically grown on Polestar and other surrounding farms

Appetizer:

Herbs of Capay foccacia crostini with an apricot chutney and torched brie cheese

Salad:

Fresh apricots, blue cheese, candied nuts, and an apricot balsamic on tender leafy greens

Entree:

Apricot glazed chicken or tofu, on rice pilaf with dried apricots, sliced almonds and topped with an apricot pico de gallo

Side:

Seasonal roasted vegetables

Dessert:

Crustless cheesecake topped with roasted apricots, whipped cream, an almond pizelle, and a drizzle of apricot balsamic

$85 per person

*limited to 40 tickets

*Please indicate on form below if you require a gluten-free option

Cocktail Hour: Tomato Crostata Two Ways

• Black Pepper Pastry with Cherry Tomatoes and Feta

• Herbed Pastry with Heirloom Tomatoes and Fresh Ricotta

• Complementary Beverages Provided

Appetizer

• Caprese Board with Grilled Ciabatta

First Course

• Tomato Gazpacho

Second Course

• Classic Vegetarian Lasanga with Homemade Gravy

• Green Salad with Cherry Tomatoes and Balsamic

Final Course

• Peach & Basil Tart with Fresh Cream

Cocktail Hour

Apple & Honey Baked Brie

Complementary Cocktails Provided

Appetizer

Fresh Challah Bread Served with Honey-Fig Jam and Red Pepper Spread

Soup Course

Classic Matzo Ball Soup

Main Course

Braised Chicken or Tofu with a Spiced Wine Sauce and Dried Figs & Apricots

Spiced & Roasted onions, potatoes, and peppers

Dessert

Crustless Cheesecake Topped with Wine-Soaked Fruit and Pistachios

Cocktails and Non-Alcoholic Beverages will be provided

BYO Wine & Beer

*This dinner celebrates the Jewish New Year (Rosh Ha’Shanah), the start of the 7-day fall harvest festival (Sukkot), and traditional Friday night dinner (Shabbat Dinner). We look forward to celebrating with you and bringing Grandma Marsha’s recipes to life!