“In the Spirit of Hospitality,” each day guests were offered bistro-plate choices from menu cards and beverages so that they could enjoy a lavish mansion setting overlooking the Pacific Ocean.

The evenings entertained VIP guests with dinner cocktail receptions and a finale over-the-top party with a dinner in the style that one would only expect from the Rolls-Royce brand.

Branding on a menu for 1,500.

Each day the catering team offered bistro-plate menu items for guests to choose from either a breakfast menu or a lunch menu card in a restaurant style using china, linen napkins and silver flatware.

Champagne and other beverages were available all served butler-style together with organic espresso coffee service and non-alcoholic smoothies and infused waters.

A beverage array.

Cocktails with herb garnishes.

A geometric buffet.

Welcome to the ham.

A charming chop: Smoked Paprika Lamb Lollipops with Yellow Lentil Mash.

Grilled local Petaluma rack of lamb lollipops with aromats of thyme and smoked paprika served with yellow split pea mashed potatoes.

Curried Chicken Slider:

Spiced curry rubbed-oven roasted chicken with pickled red onion and arugula served with garlicky parsley sauce and duck fat potato fries.

In additional to daytime service, the team catered multiple small intimate meetings of up to 15 guests over the three days.

An elegant plating.

The first evening, the team hosted a dinner cocktail reception where they served tray-passed appetizers as guests arrived, and the sushi chefs prepared a beautiful selection of delicacies.

Waffles and Nectarines:

Toasted baby waffles topped with caramelized maple nectarines and whipped cream with a tarragon sprig, served with a nectarine smoothie shooter.

A pretty cheese plate.

Point Reyes blue cheese-filled nasturtium with Cowgirl Creamery Mount Tam and Chimney Rock cheeses served with homemade black pepper cracker.

Mixed green salad with branded crouton.

Cheeses and jam.

Alaskan King Sesame Salmon:
Pan-roasted Alaskan King salmon crusted with white sesame seeds served with a wasabi slaw of white cabbage, cucumber, edamame and cilantro with bamboo rice arancini.

Croque Monsieur and Prosciutto Nest:
Grilled artisan bread, Gruyere cheese and country ham together with a crisp prosciutto nest filled with baked quail egg and white and green baby frisee salad.

New Season Asparagus:
Grilled green and white asparagus served with lemony crème fraiche.

Beef Stroganoff Butter Noodles:
Tender strips of filet mignon, mushrooms and caramelized onions flambéed in brandy with sour cream and a touch of Dijon mustard, served with buttered noodles.

Doughnuts get the star treatment.

After the car reveal, the team opened stations to include a vertical mirror salad wall with three salad selections, a risotto bar, a California market experience, and a poached prawn cocktail in a coupe glass alongside a butter noddle beef stroganoff station.

An elegant dinner.

In the library, the team served colorful macarons on silver mirrors on a bed of chocolate nibs together with petite lavender ice cream cones and trio of house-made Popsicles on frozen marble tiles.

House-made Popsicles.