Sample Menus
cuisine for any occasion
Hor D'oeuvres
Choose 5 of the following:
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
Coursed Dinners
Starters
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
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
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.