Epicurean group
We are pleased to share with you this collection of original menus and recipes. Inspired by local, seasonal produce, they've been crafted by
Chef Rey Hernandez, co-founder and vice president of Epicurean Group.

Spring
Welcome back - at last! - to tender spring greens, peas and asparagus! See our spring menus and recipes
  • here.
    • Spring 2016Featuring: Chilled Spinach & Yogurt Soup with Grilled Ramps, Pea Shoots & Butter Lettuce with Lemon Vinaigrette, Pan Seared Pacific Cod with Tomato Confit, Goat Cheese & Potato Casserole, Strawberry Dream Cake.


      Spring 2015Featuring: Potato & Sorrel Soup, Baby Spring Lettuces, Grlled Leg of Lamb
      with Fregola Pilaf & Asparagus, Rhubarb & Strawberry Granité.


      Spring 2014Featuring: White Asparagus Soup, Lamb's Lettuce Salad with Chervil Dressing, Rack of Spring Lamb with Vegetable Ragout, Rhubarb with Lemon Sabayon.


      Spring 2013Featuring: Spring Vegetables in Broth, Butter Lettuce Salad, Almond-Crusted Halibut with Asparagus & Morels, Strawberry & Lemon Pie.


      Spring 2012Featuring: Insalata Mista, Wild Mushroom Lasagna with Dandelion Greens, Shaved Asparagus, Baked Strawberries with Lemon Zabaglione.


      Spring 2011Featuring: Cream of Artichoke Soup, Chicken Breast Sautéed with Goat Cheese & Herbs, Roasted Fennel with Mushrooms & Carrots, Strawberry Rhubarb Crisp.


Summer
Savor a spectacular summer with sweet fruits and local vegetables. See our summer menus and recipes
  • here.
    • Summer 2015Featuring: Heirloom Tomato Soup, Charred Tomatoes with Goat Cheese, Grill-Roasted Pork Shoulder with Corn & Polenta Cakes, Crepes with Compote.


      Summer 2014Featuring: Green Bean Soup, Shaved Summer Vegetables, California Halibut, Lemon and Pea Risotto, Summer Squash, and Blackberry Tart.


      Summer 2013Featuring: Tomato Soup, Red Leaf, Watercress & Heirloom Tomato Salad, Roasted Rack of Lamb with Orzo "Risotto", Mixed Berries & Rhubarb Fool.


      Summer 2012Featuring: Fresh Pea Soup, Heirloom Tomato Salad, Grilled Beef Tenderloin, Grilled Baby Vegetables, Wild Rice Pilaf, Fruit Pizza.


      Summer 2011Featuring: Chilled Melon Soup, Grilled Salmon, Cucumber & Green Bean Salad, Buttered Yukon Gold Potatoes, Strawberry Trifle.


Fall
Celebrate an abundant harvest of all Northern California's
finest! See our fall menus and recipes
  • here.
    • Fall 2016Featuring: Parsnip and Apple Soup, Heirloom Tomato and Avocado Salad, Mini-Pumpkins Stuffed with Sausage and Sage, Persimmon and Goat Cheese Tart.


      Fall 2015Featuring: Cranberry Bean Soup, Greens with Brussel Sprouts, Beef Cheeks with Spicy Broccoli & Yukon Gold Potatoes, Pumpkin Pots de Crème.


      Fall 2014Featuring: Roasted Pumpkin Soup, Fall Greens Salad, Pork Tenderloin
      with Red Quinoa Pilaf & Broccoli Rabe, Poached Figs with Pistachio Biscotti.


      Fall 2013Featuring: Wild Rice & Mushroom Soup, Arugula & Radicchio with Goat
      Cheese, Lamb Skewers with Polenta and Butternut Squash, Pear Crisp.


      Fall 2012Featuring: Potato & Leek Soup, Frisée & Cabbage Salad, Pork Tenderloin, Polenta with Mushrooms, Brussels Sprouts, Chocolate Cream Puffs.


      Fall 2011Featuring: Apple Cranberry & Walnut Salad, Cabernet Beef Short Ribs, Wine-Braised Leeks, Grits with Bacon Cream, Sweet Potato Pie.


Winter
Enjoy warming braised meats and root vegetables, while you
cozy up to the fire. See our winter menus and recipes
  • here.
    • Winter 2016Featuring: Winter Root Vegetable Soup, Winter Greens with Yogurt and Fresh Ginger Dressing, Beef Short Ribs with Wild Rice and Dried Cherry Pilaf, Five-Spice Shortcake with Apples and Fresh Cranberries


      Winter 2015Featuring: Potato & Celery Root Soup, Curly Endive & Escarole Salad, Duck Breast with Citrus Couscous & Broccolini, Chocolate Cake with Kahlua Glaze


      Winter 2014Featuring: Chicken Soup with Escarole, Winter Greens with Blood Oranges, Braised Beef Stew with Winter Vegetables, Quince & Cranberry Shortcake.


      Winter 2013Featuring: Roasted Carrot & Parsnip Soup, Winter Greens with Bacon, Pan-Seared Beef Tenderloin, Root Vegetable Mosaic Hash, Rum-Baked Apples.


      Winter 2012Featuring: Frisée & Goat Cheese Salad, Pork Tenderloin with Braised Lentils, Roasted Root Vegetables, White Chocolate Vanilla Cake.


      Winter 2011Featuring: Black Bean Soup, Chile-Glazed Rib Eye Steak, Poblano Potatoes, Three-Cabbage Jicama Slaw, Honeyed Plantain with Fresh Cream.


Holiday
Delight in these sweet treats to help you celebrate the season with family and friends. See our holiday recipes
Email
415.895.2800
Epicurean Group understands the Slow Food philosophy of "good, clean and fair," and the importance of cooking fresh seasonal foods that have been produced locally.”
Peg Champion,
Slow Food South Bay
Leadership Team