The fare was kept seasonal and local. The Sea Ranch Lodge prepared menu began with spring pea crostini with pea tendrils, ricotta salata, and lemon, followed by a salad of mixed lettuces, shaved market vegetables, Parmigiano-Reggiano, and walnuts, topped with Champagne vinaigrette. For the main course, guests chose between a grilled rib eye with salsa verde, braised swiss chard, and Rancho Gordo white runner beans; grilled halibut with salsa verde, asparagus, and lemon-scented couscous; or roasted bell pepper stuffed with braised swiss chard, lemon-scented couscous, and lemon vinaigrette.
The menu card, designed by the couple, was inspired by those used at Chez Panisse, and doubled as a place card. A custom rubber stamp of the venue's barn finished each one off.