Appetizers

SOME IDEAS... WE CUSTOMIZE EVERY DINNER AND EVENT, BASED ON YOUR TASTE, VISION, CHEF'S WHIM AND THE SEASON

RAW BAR

SUSHI MADE TO ORDER

SIX HR BRAISED SHORT RIB CROSTINI

FRIED ARINCINI BITES. FONTINA CHEESE

POTSICKER. GRANNY SMITH APPLE. CHIVE SHOYU BALSAMIC

WHITE TRUFFLED DEVILED EGGS

PETITE WAGYU BURGERS, CARAMELIZED ONIONS, MINI BRIOCHE

CHORIZO AND EGG TOAST. MANCHEGO CHEESE

WOOD OVEN BAKED GIANT BEANS. FRENCH FETA.  BREADCRUMBS

FREE RANGE CHICKEN NUGGET BALLS. BEET KETCHUP  

GRILLED CHEESE. SHARP CHEDDAR. HAVARTI. TOMATO BISQUE  

GRILLED PEAR, PROSCIUTTO, BURRATTA

BACON WRAPPED CHORIZO STUFFED DATE. ROMESCO SAUCE  

ORGANIC POPCORN. NORI

WAFFLE CHIPS. THREE HR FRENCH ONION DIP

JOHNNY CAKE. MAPLE BUTTER. SMOKED TROUT  

MINI MAINE LOBSTER ROLLS. WARM BUTTER

SPICY TUNA TAR TAR. ENGLISH CUCUMBER

SASHIMI, SAKE GRANITA

PEEKYTOE CRAB CAKES. MEYER LEMON AIOLI

DRAGON MAKI ROLL

GRILLED EGGPLANT AND CREAMY GOAT CHEESE TERRINE WITH ROASTED PEPPERS AND BALSAMIC

CREAMY POLENTA WITH TOASTED WALNUTS AND GORGONZOLA CHEESE

HOMEMADE MEATBALL STUFFED FOCACCIA

TRADITIONAL EMILLAN FRIED DOUGH WITH PROSCIUTTO DI PARMA

CHICKEN WRAPPED IN PANCETTA AND WOOD-ROASTED WITH SAGE

ARANCINI WITH BLACK TRUFFLES AND PARMGIANO REGGIANO WITH BROWN BUTTER

CRISPY FINGERLING POTATOES WITH PECORINO ROMANO CHEESE

CROSTINI WITH BURATTA, MARINATED WHITE ANCHOVIES AND SALSA VERE

CROSTINI WITH WILD MUSHROOMS, SHAVED REGGIANO, WHITE TRUFFLE

CROSTINI WITH CAPRIOLE GOAT CHEESE. McINTOSH APPLE AND BALSAMIC TREVISO

CROSTINI WITH MOZZARELLA AND OLIVE OIL CURED PACHINO TOMATOES

CROSTINI WITH PORCINI PUREE AND BLACK TRUFFLES

MILANESE STYLED TOMATO AND MOZZARELLA FILLED CRISPY PIZZA

BEEF TARTARE WITH PARMIGIANO REGGIANO ON CROSTINI

GRILLED LAMB WITH SPINACH, ROSEMARY AND GARLIC

ASSORTED HAND ROLLED PIZZETTAS

Rustic. Coastal. & Wood Grilled Pizza's

ASSORTED WOOD GRILLED PIZZAS MADE TO ORDER IN FRONT OF YOUR GUEST'S AND SERVED WITH CHEF INSPIRED SIDES

WOOD GRILLED PIZZAS

PROSCIUTTO. ARUGULA. PARM REGGIANO

HEIRLOOM TOMATO. HAND PULLED MOZZARELLA

HAND MADE ITALIAN SAUSAGE. CRIMINI MUSHROOM. VIDALIA ONION

CARAMALIZED ONION. CHEVRE GOAT CHEESE. WHITE TRUFFLE

PEPPERONI. BLACK PEPPER. BASIL

CLASSIC CHEESE

MEATBALL. ITALIAN SAUSAGE. PEPPERONI. PROSCIUTTO

WILD MUSHROOM. KALE

CHORIZO. TOMATO CREAM. FENNEL. FONTINA. CHILI. BASIL

SALTED ANCHOVY. TOMATO CREAM. BELL PEPPER. CAPER. OREGANO. MOZZARELLA

GRILLED RADICCHIO. BACON. FROMAGE BLANC. CONFIT TOMATO

SIDES

HEIRLOOM TOMATO. FRIED BURRATA. BASIL OIL

SHAVED ROMAINE LETTUCE. CAESAR VINAGRETTE. SHAVED PECORINO

LITTLE GEM LETTUCE. TORN HERBS. HUMBOLDT FOG. SHERRY VINAIGRETTE

WOOD ROASTED CAULIFLOWER. GARLIC. CHILI. VINEGAR

CHARRED SNAP PEAS. SOFFRITO. PROSCIUTTO. MINT. CHILI FLAKE

GRILLED SUMMER SQUASH. CONFIT CHERRY TOMATOES. HUACATAY PESTO

CRISPY PURPLE POTATO. AIOLI. PICKLED SHALLOT.  HORSERADISH. DILL. LEMON

GRILLED MONTEREY BAY SQUID. BELUGA LENTIL. SOFFRITO. SALSA VERDE

NANTUCKET BAY SCALLOP CRUDO. GINGER SAUCE. SCALLION. OLIVE OIL

CRISPY SOFT SHELL CRAB. REMOULADE. PARSLEY. CILANTRO. RED ONION

RICOTTA GNOCHHI. CHERRY TOMATO POMODORO. BASIL. PARMESAN

GRILLED HANGER STEAK. ITALIAN LONG PEPPER. LIME

BRAISED PORK MEATBALLS. TOMATO. RED WINE. PARMESAN. GRILLED BREAD

TUSCAN KALE. SHAVED FENNEL. RADISH. LEMON. RICOTTA SALATA. BREADCRUMB

GRILLED SANTA BARBARA SPOT PRAWNS. TOMATILLO BUTTER. LIME

REED AVOCADO. SCHICHIMI TOGARASHI. LEMON. SPROUTS. PORTUGUESE OLIVE OIL

GRILLED LAMB RIBS. RAPINI PESTO. PEACH BBQ SAUCE

JAPANESE SNAPPER CRUDO. JALAPENO PASTE. SHISO. LEMON

MUSHROOM TOAST. WHITE WHINE. CREME FRAICHE. GRILLED BREAD. THYME

Seated Dinner

THREE COURSES OR MORE... YOUR CHOICE.

Appetizers 

White Onion Soup with Garlic and Thyme Custard 

Risotto with Rock Shrimp, Dungeness Crab, Shimeji Mushrooms and Peas 

Salt Cured Foie Gras Torchon with Poached Cherries, Pistachio and Brioche 

Poached Farm Egg with Bacon Brioche, Parmigiano-Reggiano and Crispy Sweetbreads 

Salad of Black Mission Figs, Arugula, Fennel, Gorgonzola Dolce, Pecan Crostini and Zathar Oil 

Treviso and Romaine Salad with Olives, Anchovies, Banyuls Vinaigrette and Parmigiano-Reggiano 

Dungeness Crab Salad with Avocado, Citrus, Bulgar and Mustard-Tarragon Vinaigrette 

Beet Salad with Watercress, Orange, Goat Cheese Truffles and Hazelnut Vinaigrette 

Seared Ahi Tuna with Avocado, Nori, Enoki Mushrooms and Lemon Soy Dressing 

Glazed Oysters with Osetra Caviar, Zucchini Pearls and Lettuce Cream 

Seared Foie Gras with Caramelized Onions and Poached Rhubarb

Fish and Seafood 

Pan Seared Scallops with Morel Mushrooms, English Peas and Madeira Horseradish 

Crusted Salmon Medallion with Dilled Cucumbers and Mustard Sauce

Pan Seared Bass with Israeli Couscous, Green Garlic, Fava Beans and Preserved Meyer Lemon 

Coriander, Black Pepper and Rosemary Crusted Tuna with Piperade, Spinach and Anchovy-Garlic Essence

Coconut Thai Curry with Shrimp, Calamari, Lobster, Scallops, Candied Peanuts and Shiitake Mushrooms 

Roast Maine Lobster with Potato Purée, Chanterelle Mushrooms, Edamame and Tarragon

Branzini with Fennel Purée, Niçoise Olives and Saffron-Orange Emulsion

Meat and Game Birds 

Seared Filet of Beef with Potato Gnocchi, Olive Oil, Swiss Chard and Stilton Butter 

Lemon Pepper Duck Breast with Duck Hash, Bacon Braised Endive and Port Roasted Figs 

Herb Crusted Loin of Lamb with Farroto, Medjool Dates, Rainbow Carrots and Green Chermoula 

Roast Quail Stuffed with Mushrooms, Quinoa and Foie Gras with Wild Nettle Panisse, Baby Artichokes and Prosciutto 

Roasted Pork Tenderloin and Belly with Eggplant-Pepper Marmalade, Wasabi Peas and Soy-Mustard Glaze 

Juniper Crusted Bison with King Trumpet Mushrooms, Cipollini Onions and Herb Spätzle

Cheese 

A Selection of Farmhouse and Artisanal Cheeses Presented Tableside 

Dessert 

Seasonal Sorbet Sampler with Cookies 

Baked Chocolate Soufflé with Two Sauces 

French Macaron Ice Cream Sandwiches with Three Sauces 

Roasted Apricot Tart with Pistachio Frangipane and Blackberry Sorbet 

Warm Louisiana Butter Cake with Peaches, Huckleberry Compote and Vanilla Bean Ice Cream Crème Fraiche 

Cheesecake with Strawberry Rhubarb Compote, Crème Anglaise and Strawberry Sorbet 

Chilled Peanut Butter Bar with Dark Chocolate Ganache, Feiulletine and Pretzel Ice Cream 

Lemon Soufflé Cake with Crème Fraîche Panna Cotta and Raspberry Sorbet 

Grand Marnier Soufflé with Creamsicle Ice Cream and Two Sauces 

Trio of Crème Brûlée with Assorted Cookies


Buffet Style
Burrata
grilled peaches. radicchio. arugula. prosciutto. fig vinaigrette. aged balsamic

Apple
grape. shaved robust cheese. heirloom baby romaine. caramelized pecans. sherry vinaigrette

Heirloom Tomato
french feta. shaved red onion. himalayan sea salt. opal basil

Fried Cauliflower
salsa verde. beet tempura. goat cheese

Orzo & French Feta
cherry tomato confit. bloomsdale spinach. 1st press olive oil

Green City Summer Squash
pancetta. goat cheese. salsa verde

Roasted Organic Red Potatoes
parm reggiano. garlic. parsley

Mushroom Gratin
spinach. parm reggiano

Roasted Parnisps
thyme. maple syrup

Grilled Sweet Corn
lemon zest. lime zest. queso fresco. “elotes”

Pan Seared Tuna
avocado. shoyu. ginger. lime. cilantro

Tuna Tartare
celery root remoulade. moroccan cured olives. first press olive oil


Seared Scallop
leek ragout. sweet corn puree. parsnip puree

Grilled Shrimp
“salsa verde”. lemon. parsley. mint. basil. garlic

Crab Cakes
lemon aioli. arugula

Herb Roasted Beef Tenderloin
grass fed. roasted shallots. bernaise

Seared Halibut
grapefruit. fennel. slaw

Chicken Roulade
roasted tomato. caremiled onions.cognac mustard demi