Italian/Pan Mediterranean Dinner
ITALIAN
Tray Passed Appetizers
Crostini topped with house made smoked trout rillette, beets, chives and sumac dust
Crostini Duet:
Crostini topped with grilled and fried cauliflower, smoked babaganoush, and cilantro
Crostini topped with house made smoked trout rillette, beets, chives and sumac dust
House Made filo cups stuffed with feta, walnuts, leeks, mint and feta creme and pomegranates
Housemade Merguez Sausage
Shishkatori Skewers
Mini Lump meat Crab cakes topped with smokey paprika aioli
Course 1
Antipasti Platter
Assorted cured meats, roasted and marinated seasonal vegetables and mozzarella and hummus with basket of assorted breads
Composed Salad of White and Red Belgian Endive, Fuyu persimmons, Humboldt Fog goat cheese dressed with Tangerine Vinaigrette
Course 2 Main Entrees
Moroccan Style Chicken Tagine with preserved Lemon and cracked green olives and Couscous
Seared Prime Flat Iron Steak with Grilled Radicchio, and a Balsamic Red Wine Reduction
House Made Potato Gnocchi with nutmeg and mace and creamy tomato sauce
Charred Brussels Sprouts with pancetta and EVO
Fried Cauliflower with Tahini and Sesame Seeds
Dessert
Sweet Cinnamon Sugar Shortcake biscuits filled with caramelized spiced Apple and Pears, warm vanilla bean custard and topped with whipped cream
Fudge Brownies with Warm Caramel and Sea Salt
Shortbread Cookies with Lemon Curd with Fresh Raspberries
5 Tray Passed Appetizers
Figs wrapped in prosciutto and glazed with a balsamic reduction
Marinated Grilled Shrimp Skewers drizzled with basil pesto
Roasted Tomato, basil and goat cheese tartlets
Fresh Pea puree, mascarpone, mint pesto and Marcona almonds on Crostini
Artichoke, leek fritters topped with lemon creme fraiche
Course 1
Chilled Smooth Stone Fruit Soup w/ Nectarines, Peaches, Heirloom tomatoes, Beets and Pluots Splashed with Coconut Creme
Course 2
Entree
Beef tenderloin, grilled and finished with sherry, cognac glaze
and/or
Crispy skinned wild salmon with lentil stew
Vegetable
Lemon scented haricot verts with pancetta and shallots
Course 3
Salad Butter lettuce with berries and creamy poppyseed tarragon dressing
Course 4
A Flight of 3 Desserts
Mini Plum Tartlets
Mini Panna Cotta Cups with Fresh Raspberries
Dark Chocolate Walnut Brownies with sea salted caramel
Coffee, Tea and Cordials
Sample Italian Lunch Menu
Grilled Branzino with White Tuscan Beans and sage
Braised chicken meatballs with sage and artichokes
Grilled radicchio and romaine salad with lemon, olive oil and shaved Parmesan
Arugula with oven dried tomatoes with goat cheese crostini