butterfly - Winery Catering
Helpful Hints
Please give us a call at 1-800-738-3743 if you have any questions about this menu or to book an event. You will be calling Reverie Winery which does the booking for Butterfly Winery Catering ask for Grant Long or Andrew Kiken.
After business hours, 10-5 you are welcome to call us on our cell phones.

707-312-1359 Andrew Kiken
707-363-0680 Grant Long

We do have a Build a Menu page, if you wish to have more choices.

3, 4, and 5 course options are priced the same regardless of which entrees or appetizers you choose. We do not have prices posted on the web site, because prices vary depending on the size of your group. Prices also vary by your group's interest in buying wine.

Our promise we will get back to you in 24 hours or less upon submission with a rate quote and wine pairing.

Food and Wine Pairings
Once a menu is chosen, we will work with the winery partner selecting the wines that best pairs with the food and your group's budget.


$75
passed appetizer
kalua pig in butter lettuce cups with hoisin barbeque sauce
smoked salmon and strawberry salad rolls with ginger garlic sauce
poke tuna tartar with wasabi cream sauce

first course
caramelized maui onion soup with apple wood smoked bacon and cabot cheddar cheese
Or
baby field greens salad with cherry tomatoes, sliced cucumbers, parmesan croutons and a shallot & thyme vinaigrette

one entrée per course
Grilled new york strip with wasabi mashed potatoes, mizuna salad and shiitake mushroom sauce
Or
macadamia nut and blue cheese crusted filet mignon with sour cream whipped potatoes, chantrelle mushroom sauce, buttered haricot verts and baby carrots, port & thyme demi glace

one dessert per course
Tahitian Vanilla Bean crème Brulee with fresh strawberries
Or
warm chocolate torte with chilled vietnamese coffee and raspberries


$90
passed appetizer
kobe beef and foie gras puffs with kumquat confit
kalua pig in butter lettuce cups with hoisin barbeque sauce
smoked salmon with whipped horseradish on wasabi wonton crackers
foraged mushroom pizetta with white truffle oil
poke tuna tartar with wasabi cream sauce

first course
hot and sour seafood minestrone with israeli cous cous, basil pesto and shaved parmesan
Or
lobster bisque in baked puff pastry with white truffle oil and hawaiian sea salt

one entrée per course
horseradish crusted prime rib with roasted fingerling potatoes and cipolin onions, au jus sauce and arugula salad
Or
grilled filet mignon with seared sonoma foie gras, braised bok choy and thai black sticky rice
Or
roasted rack of sonoma lamb with a gnocchi and vegetable ragout, thai basil pesto and lamb chicharrones

trio of mini desserts
banana bread pudding with caramelized banana’s,
macadamia nut brittle and mithcell’s Macapuno ice cream
warm chocolate torte with chilled vietnamese coffee and raspberries
Tahitian Vanilla Bean crème Brulee with fresh strawberries


$120
passed appetizer
bloody mary beausoleil oyster shooter with gremolata
shrimp bisque with white truffle oil and chives
kalua pig in butter lettuce cups with hoisin barbeque sauce
smoked salmon with whipped horseradish on wasabi wonton crackers
foraged mushroom pizetta with truffle microgreens and shaved parmesan
poke tuna tartar with wasabi cream sauce

salad course
poached pear and endive salad with a warm muffin of brioche and gorgonzola dolce

pasta course
lemon risotto with seared maine diver scallops garlic seared pea sprouts and lobster demi glace

intermezzo
lychee shaved ice with almond tofu, brandied cherry and candied ginger

entrée
"surf and turf”
filet mignon and butter poached lobster tail with chinese sausage fried rice, unagi sweet soy sauce, braised bok choy and xo chili sauce

Trio of mini desserts
banana bread pudding with caramelized banana’s, macadamia nut brittle and mitchell’s Macapuno ice cream
warm chocolate torte with chilled vietnamese coffee and raspberries
Tahitian Vanilla Bean crème Brulee with fresh strawberries