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The Cook and The Drummer Menu

Welcome to The Cook and The Drummer, where New American cuisine finds its rhythm in every dish. Located at 130 Petaluma Ave #2g, Sebastopol, CA, this culinary destination offers a diverse menu tailored for various dietary preferences, showcasing their commitment to quality and creativity.

The Gold Menu features a plated dinner experience with options like the refreshing Pear, Pancetta, and Arugula Salad and the comforting Butternut Squash Bisque. For those seeking gluten-free delights, tantalizing choices such as Glazed Asian Meatballs shine through. Vegan guests can enjoy unique options like Plantain Chips with Black Bean Hummus and Smoked Leek Risotto Cakes.

With exceptional service and a keen focus on event coordination, The Cook and The Drummer delivers quality that leaves a lasting impression. The rave reviews speak volumes about their delicious offerings, attentive staff, and the joy they bring to every occasion. Experience the harmony of flavor and service, and let your palate dance!

Hors d'Oeuvres

Brie and Fig Tart Roasted Garlic, Swiss Chard Parmesan Tartlets

Mini Lamb Burgers Red Pepper Aioli

Spanish Empanadas Tuna and Olives

Glazed Asian Meatballs on Bamboo Picks

Caribbean Style Pulled Pork Sliders Red Onion Relish

Grilled Skirt Steak on Toast Gorgonzola Spread

Smoked Rock Shrimp Risotto Cakes Chipotle Aioli

Seared Five-Spiced Duck Breast on Brioche Wild Mushroom Spread*

Korean Barbecue Spare Rib

Spoon Chicken with Jack Daniels Whiskey BBQ Sauce and Spicy Slaw

Ahi Tuna Tartare with Cucumber, Radish, Jalapeno Pepper, Wasabi Aioli and Crispy Wonton

Grilled Lamb Loin Brochettes Smoky Aioli*

Fresh Crab and Brie Bisque Demitasse Cups*

Mini Dungeness Crab Cakes Lemon Verbena Aioli*

Sweet Pea Soup Mint Cr-me Fra-che Demitasse Cups (served cold)

Nori Stacks Smoked Salmon (served cold)

Marinated Artichokes Aged Manchego Red Peppers (served cold)

Sweet Red Pepper Eggplant Terrine on Brioche (served cold)

Grilled Pork Loin Crostinis Goat Cheese and Wild Mushrooms

Cool Cucumber Gazpacho

Cilantro Based Scallops Ceviche Spoon

Bellwether Farms Sheep Ricotta on Crostini Apricot Preserve

Tuna Tartare Cucumber Rounds Wasabi Caviar*

Shrimp Ceviche Blue Tostada Avocado Salsa*

Sushi Rolls and Sashimi (Custom order)*

*Additional Charge $2.50

First Course (Pick 1) Main Dish (Pick 2) Sides (Pick 1) Choices are signified by letter at beginning

F - Pear, Pancetta and Arugula Salad, Melon Champagne Vinaigrette

F - Hearts of Romaine Creamy Myer Lemon Caesar Gorgonzola Cro-tons

F - Chipotle Spiced Tomato Gazpacho Focaccia Toast

F - Butternut Squash Bisque Aged Asiago, Fried Shitakes

F - Heirloom Tomato Salad Point Reyes Blue Cheese Dressing

F - Fris-e & Butter Lettuce Goat Cheese, Aged Balsamic Vinaigrette

F - Baby Lettuce with Candied Spiced Pecans, Dehydrated Strawberries, Aged Balsamic Vinaigrette

F - Mixed Green Salad with Sweet Cherries, Parmigiano-Reggiano, Pomegranate Vinaigrette

F - Butter Lettuce with Fresh Goat Cheese, Cucumber & Creamy Dill Vinaigrette

F - Chipotle Spiced Tomato Bisque with Focaccia Toast

F - Potato & Leek Bisque, Aged Asiago, Crispy Mint

F - Kale Salad with Pine Nuts, Currants and Parmesan

F - Romaine Wedges with Tangy Blue Cheese Vinaigrette

M - Wasabi Crusted Wild Salmon, Citrus Beurre Blanc, Aged Balsamic Vinaigrette

M - Kobe Beef Baseball Steak., Charred Tomato Ragout

M - Pan Seared Lemon Sole Filet,, Braised Fennel, Orange Vinaigrette

M - Beef Short Ribs, Red Wine Sauce

M - Seared Airline Chicken Breast, Ratatouille Ragout, and Garlic Au Jus

M - Four Cheeses Ravioli w/Cream Sauce, Balsamic Drizzle, Shaved Parmigianino (Vegetarian Option)

S - Creamy Potato Mousseline

S - Four Cheese Potatoes Dauphinoise

S - Chipotle Sweet Potato Gratin

S - Creamy Smoked Cheese Polenta

S - Herb Lemon Risotto

Gold Menu- Plated Dinner With Three Sections

Platinum Menu- Plated Dinner With Three Sections

F - Arugula with Figs Brul-e, Sheep Ricotta, Prosciutto and Aged Balsamic Vinaigrette

F - Curried Noodle Salad Duck and Thai Basil

F - Mushroom Bisque Fried Porcini

F - Crab and Brie Bisque Roasted Garlic Toast

F - Thai Shrimp Salad, Watercress, Mango Cilantro Lime Vinaigrette

F - Mixed Green Salad, Fresh Cherries, Marcona Almond, Parmigiano-Reggiano, Pomegranate Vinaigrette

F - Mango-Radicchio Caprese, Basil Vinaigrette

F - Prosciutto with Persimmon, Pomegranate and Arugula

F - Fris-e and Endive Salad, Warm Brussels Sprouts, Toasted Pecans

M - Vietnamese Five-Spiced Duck Carrot Pur-e, Sour Cherry Duck Sauce

M - Pan Seared Sea Bass, Braised Fennel Orange Vinaigrette

M - Beef Short Ribs, Creamy, Red Wine Sauce

M - Seared Duck Breast, Carrot Pur-e, Sour Cherry Duck Sauce

M - Grilled Quail, Blood Oranges

M - Lavender Crusted Baby Lamb Chops, Eggplant Terrine, Lamb au Jus

M - Monkfish with Braised Oxtails, Wild Mushrooms, Parsnip Pur-e

M - Slow Roasted Salmon with Lemon Grass Beurre Blanc

M - Moroccan Style Leg of Lamb with Preserved Lemon Compote

M - Grilled Wild Salmon with Maple Mustard

M - Herbed Roasted Leg of Lamb with Eggplant Compote

M - Grilled Halibut with Kumquat-Honey Glaze

M - Seared Pork Sirloin Roast with Fig Glaze

M - Seared Diver Scallops with Broccoli Rabe Pesto

S - Fingerlings Potatoes

S - Artichoke Gratin

S - Smoked Cheese Polenta

S - Dauphine Potatoes

S - Toasted Wild Rice Pilaf

S - Braised Leeks

Gluten Free Menu

Hors d'Oeuvres, First Course (Pick 2) Main (Pick 1) Sides (Pick 1) Choices signified by first letter

H - Glazed Asian Meatballs on Bamboo Skewers (served hot)

H - Marinated Artichokes Aged Manchego Red Peppers (served cold)

H - Chicken Saute with Thai Peanut Sauce (served hot)

H - Cheese/Hummus Platter with Gluten Free Bread and Fresh Vegetables

F - Butter Lettuce with Fresh Goat Cheese Creamy Dill Vinaigrette

F - Hearts of Romaine Creamy Myer Lemon Caesar Shaved Parmesan

M - Garlic Infused Beef Flank with Charred Tomato

M - Alder Smoked Salt Pork Loin with Cranberry Chutney

M - Seared Airline Chicken Breast with Garlic au Jus

S - Four Cheese Dauphinois Potato Gratin

S - Coconut Curry Pumpkin

S - Pan Seared Truffled Fingerling Potatoes

S - Roasted Butternut Squash Pilaf with Pecan

Hors d'Oeuvres, First Course (Pick 2) Main (Pick 1) Sides (Pick 2) Choices signified by first letter

H - Cool Cucumber Gazpacho

H - Sweet Pea Soup Mint Creme Fraiche Demitasse Cups (served cold)

H - Brie and Fig Tart Roasted Garlic Tartlets

H - Wild Mushroom Spread on Brioche

H - Sweet Red Pepper Eggplant Terrine on Brioche (served cold)

H - Bellwether Farms Sheep Ricotta on Crostini Apricot Preserve

F - Pear and Arugula Salad, Melon Champagne Vinaigrette

F - Kale Salad with Pine Nuts, Capers and Parmesan

F - Potato and Leek Bisque, Aged Asiago, Crispy Mint

M - Portobello Mushrooms with Tomato Ragout

M - Four Cheeses Ravioli w/Cream Sauce, Balsamic Drizzle, Shaved Parmigianino

M - Eggplant with Roasted Red Pepper

M - Cauliflower Steak with Cranberry Chutney

M - Butternut Squash Ravioli with Wild Mushroom Cream Sauce

M - Coconut Curry Pumpkin with Toasted Pumpkin Seeds

S - Four Cheese Dauphinois Potatoes

S - Lemon Herbed Rice Pilaf

S - Pistachio Cranberry Couscous

S - Red Quinoa Pilaf with Kale and Corn

S - Roasted Brussels Sprouts with Apples and Walnuts

Vegetarian Menu Buffet

Vegan Menu

Hors d'Oeuvres, First Course, Main Course, & Desserts- Choices are signified by letter at beginning

H - Plantain Chips, Black Bean Hummus and Pineapple Salsa

H - Curry Cauliflower Samosas with Mango Chutney

H - Sweet Corn Relish with Avocado Salsa on Corn Chips

H - Smoked Leek Risotto Cakes with Vegan Parmesan

H - Sweet Red Pepper Eggplant Terrine on Multigrain Toast (served cold)

H - Endive with Rosemary Cashew Cheese, Shaved Apple and Pomegranate Seeds

F - Chopped Kale Salad with Roasted Butternut Squash, Vegan Parmesan, and Lemon Tahini Dressing

F - Arugula and Roasted Beet Salad with Myer Lemon Fresh Mint

F - Butternut Squash Bisque with Toasted Pumpkin Seeds and Fried Shitakes

F - Moroccan Chickpea Soup with Cilantro

F - Roasted Brussels Sprouts Salad with Apples, Walnuts, and Dijon Cherry Vinaigrette

F - Chipotle Spiced Tomato Gazpacho with Focaccia Toast

F - Potato and Leek Bisque with Vegan Parmesan and Crispy Basil

F - Endive Bread Salad with Asian Pears, Pistachios, and Pear Vinaigrette

M - Stuffed Portobello Mushrooms with Lemon Herbed Risotto and Tomato Ragout

M - Roasted Veggie Skewers with Saffron Rice, Apple/Carrot Slaw, and Romesco Sauce

M - Cauliflower Steak with Pistachio Cranberry Couscous and Grilled Baby Zucchinis

M - Roasted Red Pepper Eggplant Terrine with Wild Rice Pancake

M - Coconut Curry Pumpkin over Jasmine Rice with Thai Basil and Toasted Pumpkin Seeds