Sample Menus
cuisine for any occasion
Hor D'oeuvres
Choose 5 of the following:
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Braised Beef Short Rib Sliders
Stilton Cheese & Green Onion Fonduta
Mushroom and Red Wine Arancini
Crispy Risotto Stuffed with Fontina Cheese
V
Gougères
Gruyere Cheese and Fines Herbs
V
Bordelaise-Style Mushrooms
Bone-Marrow Glazed, Served on Buttered Toast
(can be made vegetarian)
Sesame-Crusted Feta
with Fennel and Pomegranate
V
Deviled Eggs
Aïoli and Marinated Chives
V
(caviar addition available)
Radishes with Butter and Sea Salt
V
Prosciutto-Wrapped Chicken
Lemon Emulsion and Crispy Sage
Boneless Chicken Wings
Agrodolce Glaze
Country Toast with Whipped Ricotta
Mission Fig Preserves, Olive Oil, Thyme
Additional Platters
(Individually Priced)
Cheese & Charcuterie
Local Meats and Cheeses with Pickles, Preserves
Bread & Crackers
Shellfish Platter
Lobster, Prawns, and Oysters
served Ice Cold with Traditional Garnishes
Shrimp Cocktail
House-made Cocktail Sauce
Crudités
Fresh Seasonal Produce with:
Bagna Cauda
Creamy Gorgonzola
Salsa Verde
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Coursed Dinners
Starters
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Salad of Mixed Baby Lettuces
Delicata Squash, Cucumber, Radish
Aged Manchego, Sherry Vinaigrette
V
Escarole Salad
Bosc & Bartlett Pear, Toasted Walnut
Pecorino Cheese, Shallot Vinaigrette
V
Braised Bacon
Cranberry Beans, Napa Cabbage, Horseradish
Broccoli Soup
with Ricotta & Hazelnut Dumplings
V
Beet Carpaccio
Ricotta Salata, Winter Citrus, Arugula
V
Calamari Salad
Chickpea, Celery, Black Olives
Focaccia
Fennel Pollen, Sea Salt, Olive Oil & Red Wine Vinegar
V
Seared Tuna
Black Mission Fig, Pickled Apple, Mustard Greens
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Pastas and Grains
Linguine with Clams
Crushed Red Pepper, White Wine, Extra Virgin Olive Oil
Spaghetti alla Carbonara
Pancetta, English Peas, Parmesan
Rigatoni Cacio e Pepe
Pecorino Cheese, Cracked Black Pepper
V
Papardelle with Lamb Ragu
Sofritto, White Wine, Parmesan Cheese
Pumpkin Tortellini
Sage, Brown Butter, Amaretto Biscotti
V
Roasted Mushroom Risotto
Hen of the Woods, Black Trumpets, Fresh Thyme
V
Fregola di Sardi
Acorn Squash, Cauliflower, Braised Leeks, Pistachio Pesto
V
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Main Courses
Sonoma Coast Seafood Stew
Dungeness Crab, Squid, Sea Bass, Rock Shrimp, Halibut
Tomato, Sicilian Oregano, Gremolata
Pacific Cod
Beluga Lentils, Tuscan Kale, Parsley, Lemon
Roasted Branzino
Butter-Braised Cabbage, Cippolini Onion, Prosciutto, Sage
Olive Oil Poached Salmon
Eggplant, Walnut, Caper Agrodolce
Fried Chicken & Artichokes
Sweet Potato, Braised Swiss Chard, Currant Jus
Braised Lamb Shank
Cavatelli Mac & Cheese, Blistered Green Onion and Peppers
Bone-In Pork Chop
Polenta, Roast Brussel Sprouts, Pickled Mustard Seed Jus
Pan-Seared NY Strip
Crispy Fingerling Potatoes, Creamed Dandelion Greens Caramelized Onion
Desserts
Meyer Lemon Tart
Toasted Meringue
Apple Crostata
Fior di Latte Gelato, Spiced Caramel
Red Wine-Poached Bartlett Pear
Rosemary Chantilly, Almond Biscotti
Espresso Panna Cotta
Whipped Mascarpone, Dark Chocolate
Dark Chocolate Torta
Milk Chocolate Mousse, Earl Grey Whipped Cream
Private Dining
Book a private chef experience.
or
prepared meal kits
contact us for further details.