QUERENCIA DINING MENU
Dining Overview | Breakfast Menu | Dinner Menu
 By special arrangement, on any given night we will provide one group of our guests with a candlelit dinner for up to four people either in the wine cellar or in one of several locations in the garden. The dinners may be chosen from the following Prix Fixe menu, or can be arranged separately with us at a price that will vary by complexity and content of the meal. The dinner must be arranged at least 48 hours in advance.
The dishes below are all ones we've cooked for guests before, and represent only a sampling from the range of possibilities. If there is something you really want that is not on the list of examples, discuss it with Mary Jo. Because we are not a restaurant and there are no benefits of scale to a custom dinner for a small number of guests, we will only prepare a single custom selection for the group.
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Light Dinner: $75/Person
Please choose your menu from among the following selections, or request similar ones. We will prepare only one of the selections in each category, so make sure the participating diners agree on the dish chosen.
Appetizers
| Chef's choice. Examples include Venetian eggplant, Asian roll-ups, caprese, bruscetta, fritters, and a cheese, fruit and nut sampler. |
Soup of the Day with Homemade Bread
| Winter squash and apple |
| Basque sausage and potato |
| Tuscan white bean |
| Chilled Mexican shrimp cocktail |
| Thai chicken coconut |
Salad of the Day
| Seared Caesar |
| Blue cheese, pear and pecan on baby greens |
| Orange, fennel and arugula |
| Spinach, walnuts, chevre and apple |
| Querencia mixed greens |
Dessert
| Seasonal fruit tart |
| Chocolate Port cake |
| Banana cream napoleon |
| Bread pudding |
| Tart Tartin |
| Cheese and fruit sampler |
| Sorbet with home made cookies |
| Outrageous brownies |
| Fruit crisps |
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Hearty Dinner (Starting at $135/person)
To the previous menu, add one of each the following courses, to be served following either the soup or salad course:
First Course
Putanesca sauce with fresh tomatoes, garlic and basil on pasta |
| Lemon cream on fettucini in the style of Danny Kaye as recorded by Ruth Reichl in "Comfort Me with Apples" |
| Heirloom tomato sauce from our garden on pasta |
| Winter squash or mushroom risotto |
| Polenta |
Entree
| Filet mignon with mushroom ragout |
| Rack of lamb with garlic and rosemary |
| Veal scaloppini |
| Roast garlic chicken |
| Pork tenderloin with fig and garlic sauce |
| Salmon, halibut, scampi or scallops with appropriate sauce |
Roast vegetable lasagna |
Chicken or veal schnitzel |
 Side dishes with the entree may include twice-baked potatoes, smashed garlic potatoes, risotto cakes, grilled polenta, and seasonal vegetables, roasted or steamed.
The dinner is paced at your request, unless there's a souffle which gets served when it is perfectly ready.
If you have a special dinner in mind that is not on this menu, please consult with Mary Jo for possibilities and prices. We have been doing a number of these for people with favorite dishes and ingredients including lobsters from Boston and Oysters from Tomales Bay.
As we do not sell wine, your assignment during the day is to visit the various wineries in the area to pick the perfect wines to accompany your dinner. Or bring one of your favorites from home.
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