I have personally contacted each of these purveyors for this menu. I love to work with my purveyors to see the quality of their product and what is in season for each menu that I create. 90% of the product that I use are sourced from the farms, ranches and fishermen of California. Where possible I try to find product that is raised within a 50 mile radius of the event. Menu is subject to substitutions should product not be available due to seasonality.
 
Winter Squash Soup with White Truffle Oil

Product Regions - Malibu, Oregon

Seared Butterfish with Rock Crab Ravioli and Rangpur Lime Beurre Blanc

Product Regions - California Coast, Malibu and Ventura County

Roast Half Quail with Black Pig Bacon, Vital Zuman Greens, Sage Stuffing and Pumpkin Puree

Product Regions - California and Central California

Braised Duo
Braised Pork Belly with Chive Risotto
Cabernet Braised Short Rib en creppenette with wild mushroom ragout

Product Regions - Santa Barbara County, Monterey California, Central Valley

Warm Apple Napoleon with Creme Anglaise

Product Regions - Sonoma County and Ventura County

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