Menu

Menu highlights:

  • Sonoma Shrimp Tartlet from Jeffry Ross, BACI Kitchen
  • Brigadeiros (Brazilian chocolate truffles) from Brigachero
  • Mini lamb gyro from Dino Moniodis, Dino’s Greek Food
  • Fire roasted summer squash from Trever Anderson, FARMSTAND at Farmhouse Inn
  • Chilled apricot soup from Lauren Kershner, Goodness Gracious Catering
  • Donuts from Harvey’s Donuts
  • Crispy Rice Salad and Crispy Chicken Skin with Khao Man Gai Sauce from Jamilah Nixon, Jam’s Joy Bungalow
  • Cold Brew from Max Bretzke, Land & Water Coffee
  • An Assortment of Plant Based Cheeses and Crackers from Miyoko’s Creamery
  • Green papaya salad with Asian pork from Mark Kowalkowski, Oliver’s Market
  • Caviar on Blini from Plaza de Caviar
  • Ice Cream from ReThink Ice Cream
  • Cóctel De Camarones from Sol Food
  • Cornmeal Arepas from Heather Ames, Sonoma Family Meal
  • Crispy Reuben Croquettas and Pastrami Cured Salmon from Mark Stark, Stark Reality Restaurants and Grossman’s Noshery & Bar
  • Seared Ahi Tataki from Dustin Valette, The Matheson and Valette