Looking for a Central Coast wedding or rehearsal caterer that provides you and your guests with amazingly fresh and healthy options? Thomas Hill Organics is where it's at! We met up with owner Debbie Thomas to learn more about her vision and heart for locally sourced and organic produce.  She also gave us 4 summer and fall farm-to-table catering menu options! Check it out!

"Our philosophy at Thomas Hill Organics has always been locally sourced and seasonal with an emphasis on organic."

#1 Tamarind Glazed Halibut Cheeks with macerated nectarines, baby bok choy, with a coconut cream.

Starter
Heirloom Tomato with Burrata, house made croutons, balsamic reduction, arugula
Salad
Farm Fresh Salad with butter lettuce, white peaches, chevre, pistachios and
raspberry vinaigrette
Entrees
Tamarind Glazed Halibut Cheeks with macerated nectarines, baby bok choy, coconut
cream
Dessert
Farmers Market Berry Cobbler

"We started the restaurant with our own 10-acre organic farm because we wanted to know where our food was produced. In addition, we did not want to consume chemicals or harmful sprays."

#2. Grilled Tenderloin of Beef with charred pepper harissa, fingerling potatoes, arugula, topped with Italian salsa verde.

Starter
Duck Rillette with pickled cherries, Dijon mustard on a crostini
Salad
Spring Field Green Salad with macerated strawberries, salted almonds and goat
cheese
Entree
Grilled Tenderloin of Beef with charred pepper harissa, fingerling potatoes, arugula,
Italian salsa verde
Dessert
Olive Oil Cake with charred apricots

"We believe the farm-to- table, or farm-to- fork movement is here to stay. By following the farm-to-table movement we cut out the middle- man, the distributors and grocery stores. This shortens the time frame between the time the produce is picked and the time it is eaten. There is nothing tastier then freshly picked produce."

#3 Boneless Chicken Breast with summer squash, plum walnut and wild rice stuffing,
vermouth sauce

Starter
Chilled Watermelon Soup
Salad
Baby Beets with macerated onions, pistachios, yogurt, watercress
Entr�e
Boneless Chicken Breast with summer squash, plum walnut and wild rice stuffing,
vermouth sauce
Dessert
Assorted Fruit Tartlets

"We believe in supporting our community and local farmers, not to mention eating healthier."

#4 Crispy Skin Duck with blackberry gastrique, lemon blush olive oil, candied kumquats & kale dust.

Starter
Kushi Oysters on the Half Shell with brown butter
Salad
Spring Salad with local beans, English peas, wild arugula, shaved red onion, asiago
cheese, breadcrumb vinaigrette
Entree
Crispy Skin Duck with blackberry gastrique, lemon blush olive oil, candied
kumquats, kale dust
Dessert
Triple Chocolate Espresso Brownie