Pilot Peak Presents

EVENT MENUS


TEX MENU:
IT’LL DO BBQ
AUTHENTIC COWBOY CUISINE

IT’ll DO BBQ catering company was formed in 2004 when two BBQ aficionados, Bob Bittner and Scott Gomes, decided to bring their “low and slow” style of Cowboy Cuisine to Nevada County. Their BBQ has delighted local residents at events like the Penn Valley Rodeo, Penn Valley Chamber of Commerce mixers, NU high school rodeo and the Penn Valley Rodeo Queens dinner. Along with their catering and charity events, the IT”LL DO BBQ boys are promoting and competing in championship caliber BBQ Cook-Offs with hopes of bringing home the championship to Nevada County.
For more information on catering and fundraising events, please call Scott at (530) 559-5274. 

Main Course
Your choice of Texas style BBQ meats cooked over a hot oak fire. Choose Tri-Tip Roast seasoned and rubbed with fresh garlic or our boneless skinless Chicken Breast in a zesty marinade. Dinner plates include slow-cooked Cowboy Ranch Beans and could be a meal in itself. Our mouth watering recipe includes 5 different kind of beans, smoked bacon, smoked sausage, pork tenderloin, cubes of Tri-Tip and, of course, a few secret ingredients.  Finish off your feast with a fresh green salad featuring our special cowboy dressing and fresh baked mild jalapeño cornbread .

Side Plate
On the lighter side, a fresh garden salad with sliced marinated chicken. Other side dishes will be our Cowboy ranch beans and/or our jalapeno cornbread.

MEX MENU:
HORN OF THE BULL TAQUERIA

Bobby and Sherry’s food cart has been a local favorite at the Saturday Farmer’s Market at the Fairgrounds and the Grass Valley Thursday Night Market. For catering and additional information, contact Bobby Earhart at 530-575-0690.

Appetizer Menu
Quesadilla – three-cheese Mexican blend served with homemade pico de gallo, sour cream and condiments* (see below)
OR
Homemade guacamole and warm chips with sour cream and condiments.

Main Course
Two tacos al carbon – choice of citrus marinated, char-grilled mesquite smoked chicken and/or char-grilled slow cooked (10- 14 hours) pulled pork.

Vegetarian Tacos Option: Southwestern inspired tofu with a blend of seasonings, grilled sweet onion and exotic peppers.

Main courses served with fire roasted/char-grilled vegetables, homemade black beans with queso anejo and chips with pico de gallo.
Cheese blend: asadero, cheddar and pepperjack.
Pico de gallo/salsa fresca: heirloom and organic tomatoes, sweet onions, cilantro, lime, jalapenos and spices
Vegetables: broccoli, sweet red onion, bell pepper, zucchini and sweet potato

*Taste the condiments: Sweet onion, cilantro, fresh lime and pickled jalapenos, carrots, onions and specialty hot sauces.