Eat With the Season
One of the biggest advantages of hosting an event at a farm‑forward venue is that you don’t have to guess what’s good—you can let the season tell you.
Stone House’s restaurant and events program are rooted in organic, locally sourced ingredients, with Stone House Farms supplying nutrient‑dense produce grown using regenerative practices. Everything is prepared in a seed‑oil‑free kitchen that focuses on traditional fats and clean, high‑quality components.
Here’s a high‑level guide to how that might shape your menu throughout the year.
Spring (March–May): Bright, Fresh, Green
Expect:
Tender greens, herbs, radishes, and early roots
Lighter preparations of fish and poultry
Fresh cheeses and citrus‑forward sauces
Menu ideas:
Shared plates of spring vegetables with herb sauces.
Light pastas or grains with seasonal produce.
Desserts featuring citrus, early berries, and floral notes.
Early Summer (June–July): Crisp, Colorful, Lively
Expect:
Greens transitioning into more robust vegetables
Strawberries, cherries, and early stone fruit
Longer days and warmer evenings in Nevada City
Menu ideas:
Al fresco Courtyard dinners with lots of shareable small plates.
Lean proteins with bright salsas and salads.
Chilled dishes—soups, salads, and desserts that keep guests cool.
High Summer (August): Peak Abundance
Expect:
Tomatoes, squash, peppers, cucumbers, melons
Sweet corn and herbs everywhere
Hot days, warm nights—perfect for outdoor cocktails
Menu ideas:
Family‑style feasts with big bowls of vegetables, grains, and proteins.
Stone House’s shareable, bistro‑style dishes and pizzas adapted for events.
Fruit‑forward desserts that showcase peaches, plums, or berries.
Fall (September–November): Cozy, Colorful, Grounded
Expect:
Squash, root vegetables, brassicas, apples, and pears
Cooler evenings in Nevada City’s historic district
A natural shift toward comfort food
Menu ideas:
Roasted vegetable platters with rich sauces.
Braised meats and hearty vegetarian mains.
Desserts featuring warm spices, apples, and chocolate.
Winter (December–February): Warm, Intimate, Comforting
Expect:
Roots, winter greens, preserved flavors, and hearty grains
Shorter days and more time indoors in the stone‑walled rooms
Menu ideas:
Multi‑course dinners in the Dining Room or Cavern with deep, layered flavors.
Rich soups, slow‑cooked mains, and indulgent desserts.
Drinks that lean into warming spices and citrus.
How to Use This Guide
When you meet with the Stone House team:
Share your event date and time of day.
Talk about your food story and preferences.
Ask, “What will be absolutely shining that week?”
From there, the kitchen can propose menus that feel both personal and deeply rooted in what’s growing around Nevada City.
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If you want a menu that feels like it belongs to your event and to the season, Stone House’s farm‑driven kitchen is built for that. Use this guide as a starting point, then let the culinary team fill in the details based on what the fields are doing.