Menus Crafted by Expedition
Every menu is a reflection of the landscapes that shaped it — from Montana's high country to Alaska's wild shores, Arizona's exclusive private country clubs, and the California coast. Fully customizable. Uniquely yours.
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Santa Maria-Style BBQ
A refined take on the Central Coast's iconic tri-tip barbecue tradition. Oak-grilled over red oak, seasoned simply to let the quality of the ingredients shine, and served with all the classics that make Santa Maria barbecue legendary.
Chef's Recommend Dinner
- Tri-Tip, oak-grilled with signature rub
- Pinquito Ranch Style Beans
- Grilled Pollo Asado — citrus & chile marinated boneless pollo thigh
- Red Snapper Vera Cruz — zesty tomato, olives, capers & pepper sauce
- Central Coast Garlic Butter Sourdough
- Southwest Style Spring Mix Salad — green chile cornbread croutons, field greens, vegetables & avocado buttermilk dressing
- Fresh Santa Maria style salsa, hot sauces & BBQ sauce
Grazing Station Option
Add a chef's hand-crafted grazing station to your Santa Maria dinner — charcuterie terrines, pastrami duck breast, bresaola, salamis, fermented black garlic, pickled vegetables, imported cheese & more. See the Add-Ons below.
View Grazing StationsWild Foraged Produce in Season
At its best late spring — wild morels, chanterelles, wild ramps, fiddleheads, stinging nettle, sorrel greens, with wild fruits & berries leading later. Chef Jake will share availability from his specialty purveyors for your date.
Chef's Recommend Red Meats — Santa Maria Style
- Beef Tri-Tip
- Wagyu Tri-Tip
- Bison Tri-Tip
- Picanha Cut
- Coulotte Cut
- Elk Sirloin
- Four-Inch Cut Beef or Bison Ribeye Steaks
- And more…
Salad Choices
- Mixed Green Salad
- Caesar Salad
- Fall Rustica Salad
- Watermelon, Mint & Feta Salad
- And more…
Dishes and pricing are fully customizable per event. Vegetarian and dietary accommodations available.
Request a Custom Quote for This MenuBig Sky Field to Stream
Inspired by Jake's years as Executive Chef in Big Sky, Montana — including the high-alpine kitchen at Everett's 8800 — this menu celebrates the bold, rustic flavors of the Northern Rockies. Wild game, foraged mushrooms, huckleberries, and pristine mountain streams inform every dish. It's the kind of cooking that earned him a 9.1 from Restaurant for Kings.
Sample Dishes
- Elk Rack — Montana Flathead Cherry, wild morels, Grains of Montana risotto
- Lemon Rosemary Pheasant — choke cherry jam, hens of the woods mushroom cobbler
- Berkshire Pork Duck English Pie — wild chanterelle chasseur, whipped garden root purée
- Venison Au Poivre — huckleberry-peppered demi, marrow whipped Yukons, wild ramps
- European Wild Boar Rack — sweet apple gastrique, chorizo parsnip–sweet potato hash
- Arctic Charr — wild lingonberry, salsify root, sea asparagus, sorrel greens
Game meat sourcing varies by season and availability. Dishes and pricing are fully customizable per event.
Request a Custom Quote for This Menu
Blue Agave Southwestern
Drawing on Jake's twelve years cooking across Arizona — from Prescott's historic Palace to Scottsdale country clubs — this menu brings together the bold chiles, rich moles, fresh tortillas, and smoke-kissed flavors of the Southwest. A feast of color, heat, and soul.
Sample Dishes
- Carnita Pozole — rich pork stock with chiles, pozole, wheat berry, Napa cabbage, green chile cornbread, sweet honey whipped butter
- Grilled Stuffed Poblano's – Goat Cheese, Chorizo, Black Bean Corn Salsa & Guajillo Chile Sauce
- Chili Con Carne Enchiladas — Oaxaca queso wrapped tortillas topped with chili con carne
- Tequila Sunrise Pollo – LALO Tequila, Prickly Pear Nectar, Citrus Marinated
- Pollo Asada — grilled boneless pollo thigh marinated with lime, garlic, chiles
- Porchetta Carnitas – Porchetta-Style Roast, Crispy Pork Belly & Pork Loin, Chopped
- Barbacoa de Res — slow braised carne shanks, onions, garlic, dried chiles, spices, citrus
- Red Snapper Vera Cruz – Zesty Tomato, Peppers, Olives & Capers
- Aguachile Shrimp
Served with fresh tortillas, salsas, hot sauces, cilantro crème fraîche, jicama slaw, fresh Central Coast avocados, chips, Three Sisters-style casserole with Spanish rice, ranch-style beans, grilled squash & queso.
Dishes and pricing are fully customizable per event. Vegetarian and dietary accommodations available.
Request a Custom Quote for This MenuCentral Coast Fresh Catch
A celebration of the Pacific's finest — where the California coast meets the table. Sustainably sourced seafood, bright coastal flavors, and refined technique come together in a menu that captures the essence of the Central Coast's waters.
Sample Dishes
- Pacific Halibut — lobster sauce, roasted tomato risotto, shaved fennel
- Wild King Salmon Piccata — lemon caper white wine butter sauce, creamy tri-colored orzo, fresh English sweet peas
- Grilled Togarashi Bluefin Tuna Steaks — fresh pickled slaw, bacon-wrapped asparagus, Korean style BBQ glaze
- Mediterranean Amatriciana — spicy tomato, pepper & bacon sauce, seared jumbo prawns, jumbo scallops, crispy fried calamari, creamy whipped goat cheese polenta, shaved Spanish Manchego
Seafood availability depends on daily catch and season. Dishes and pricing are fully customizable per event.
Request a Custom Quote for This Menu
Rosé Pig – Charcuterie, Fine Wine, Swine & Cheese
Local Central Coast wine-pairing small-bite dinners, working with various local wineries pairing wine with food.
The Courses
- Salt Cod Brandade – Whipped New Potato, Roasted Garlic, Parmigiano-Reggiano. Paired with Ramato Vineyard Pinot Gris (Edna Valley, SLO).
- Mojama "Jamón of the Sea" – Cured Bluefin, Olives, Piquanté, Mahón-Menorca. Paired with Cromo Vera Grenache (Edna Valley, SLO).
- Chicharrón de Salmón – Crisp Skin, Rillette, Steelhead Roe, Pickled Fennel & Pollen. Paired with River Bench Vineyards Blanc de Noir (Santa Maria Valley).
- Venison Cheek – Natural Jus, Root Vegetables, Wild Sorrel Greens. Paired with Ballard Canyon Rhône Syrah (Santa Ynez).
- Hay-Smoked Elk T-Bone – Flathead Lake Maraschinos, Charred Ramp, Rye Berry Risotto. Paired with Bon Niche Cellars Malbec (Paso Robles).
- Candied Beets – Pistachio Whipped Goat Cheese, Local Honey, Watercress. Paired with Claiborne & Churchill Dry Riesling (Edna Valley, SLO).
- Espresso-Cured Lamb – Lemon Balm, Compressed Melon, Pomegranate, Whipped Feta de Provence. Paired with Talley Vineyards Pinot Noir (Arroyo Grande Valley).
- Royal Riviera Pear – Shaved Beef Bresaola, Shropshire Bleu, Mugolio Nectar, Duck Fat–Roasted Marcona Almonds. Paired with PasoPort Tawny Port (Templeton).
- Oxtail Shepherd's Pie – Whipped Parsnip Colcannon-Style Potato, Baby Root Vegetables. Paired with DAOU Vineyards Cabernet Sauvignon (Paso Robles).
- J.L.T. – Jowl, Fried Green Tomato, Sunny-Side Quail Egg, Frisée. Paired with Zöcker Winery Grüner Veltliner (Edna Valley, SLO).
Wine selections, courses, and pricing are customized per event. Jake will work with you and your preferred winery — or recommend one from his network.
Inquire About a Wine & Food PairingCreate Your Own Menu
Every great event has its own personality — your menu should too. With the "Create Your Own" option, you're not limited to a single menu style. Mix and match dishes across Santa Maria BBQ, Big Sky Field to Stream, Blue Agave Southwestern, and Central Coast Fresh Catch — or work with Jake to design something entirely new. This is the ideal choice for clients with specific tastes, dietary requirements, or a vision that doesn't fit neatly into one category.
Dietary Accommodations
Gluten-free, dairy-free, vegetarian, vegan, or any restriction — we've got you covered without compromising on flavor.
Seasonal Sourcing
Dishes change with the seasons — Jake will guide you toward the freshest ingredients available at the time of your event.
Cross-Menu Pairing
Want Big Sky Field to Stream starters with a Central Coast Fresh Catch main? Done. Jake will help you build a cohesive flow across all five menu styles.
One-on-One Design
Jake will walk you through every course personally — no set packages, no templates. Just a menu built around you.
Pricing is fully customized based on your menu selections, guest count, and event style.
Start Building Your Menu
Add-Ons Available for Any Menu
These optional additions can be layered onto any of the signature menus above — from wild-foraged seasonal produce to live-action grazing stations that become the centerpiece of your event.
Wild Foraged Produce in Season
Wild foraged produce is always best late spring — wild morels, chanterelles, wild ramps, fiddlehead ferns, stinging nettle, sorrel greens, and wild fruits & berries leading into late summer. Chef Jake sources from his network of specialty purveyors and will share what's available for your event date.
- Wild Morels
- Chanterelles
- Wild Ramps
- Fiddlehead Ferns
- Stinging Nettle
- Sorrel Greens
- Wild Fruits & Berries
Chef's Hand-Crafted Grazing Station
An artisanal grazing station of chef's handcrafted terrines, cured meats, and accompaniments — a showpiece that doubles as a first course.
- House-made Charcuterie Terrines
- Pastrami Duck Breast
- Bresaola
- Coppocola
- Prosciutto
- Cured Salamis
- Chutneys & Fermented Black Garlic
- Spicy Mustards & Pickled Vegetables
- Fresh Berries, Imported Cheese & Crackers
- Seared Togarashi Ahi Tuna with pickled daikon vegetables
Giant Paella Platter
A show-stopping live station featuring fresh seafood, sausage, and saffron-scented rice — prepared on-site and served family-style.
- Fresh Mussels
- Clams
- Octopus
- Shrimp
- Spanish Sausage
- Tomatoes
- Rich Saffron Bouillabaisse Stock
Yakitori Grill Station
A live-action Japanese-style grill station with skewered meats and seafood grilled to order over open flame — interactive, aromatic, and unforgettable.
- Beef Skewers
- Chicken Skewers
- Fish Skewers
- Shrimp Skewers
- Lamb Skewers
Seafood Cocktail Tower
A dramatic tiered seafood display — the ultimate luxury starter. Morro Bay oysters, ahi poke, caviar, and more, all presented on a cascading tower with all the classic accompaniments.
- Morro Bay Grassy Bar Oysters
- Cocktail de Camarones
- Ahi Poke
- Seaweed Salad
- Sea Asparagus
- Steelhead Caviar
- Cocktail Sauce
- Mignonette
- Fresh Citrus & Lemons
Grilled Provoleta — Argentina Style
A sizzling cast-iron presentation of aged provolone cheese grilled until blistered and molten, finished with fresh chimichurri and a drizzle of hot local honey. Served with crusty bread for pulling and dipping — rustic, dramatic, and always a hit.
- Aged Provolone Cheese
- Fresh Chimichurri
- Hot Local Honey
- Crusty Artisan Bread
Vegetarian & Vegan Options
Plant-forward dishes built around wild foraged produce and seasonal vegetables — crafted with the same care as the rest of the menu, available across any of the signature styles.
- Injera
- Wild Morel & Spring Fiddlehead Stir Fry
- Romanesco Steak with hens of the woods wedge
- Vegetable Napoleon
Every Event Deserves Its Own Menu
Whether you have a specific vision or need guidance, Jake will work with you one-on-one to design a menu that fits your event, your guests, and your taste. Schedule a tasting or request a custom proposal — the first step is free.