SAMPLE MENU
Italian/Pan Mediterranean Dinner
To Start – Tray Passed Appetizers
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
House Made Merguez Sausage Shishkatori Skewers
Mini Lump meat Crab cakes topped with smokey paprika aioli
Formal Sit Down or Family Style Dinner
Course 1
Antipasti Platter
with
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
and
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
Sample French Inspired Menu
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
Seated Dinner
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
Sample Cocktail Party with Heavy Tray Passed Appetizers
Indian spiced potato fritters with raita in newspaper cones
Dried cherry and fontina quesedilla with cilantro cream
Truffled arancini
Vietnamese chicken meatballs with sriracha aioli
Oaxaca-machi: Tortilla chip, hamachi sashimi, jalapeno, tomato, tobiko and soy sauce
Shrimp & Grits: mini cornmeal/cheddar pancake w/shrimp and red pepper chili sauce
Swedish pork meatballs w/mustard cream
Polenta cake with oven roasted heirloom tomatoes and tomatillo guacamole
Hawaiian beef teriyaki sliders with asian slaw
Tartine: house-made ricotta with sweet peas, preserved lemon, and candied walnuts on rye crostini
Tartine: house-made ricotta with proscuitto, figs (or pears), and basil on rye crostini
Smoked duck crepe with hoison, cilantro and water chestnut
Latke with horseradish cream, carmelized apple, chives
Buckwheat blini, smoked trout rillette, cream fraiche and roe
Passed dessert bites
Banana beignets with powdered sugar
Raspberry and chocolate semifreddo with chocolate ganache
Bourbon cake with bourbon butterscotch buttercream
vanilla pot de creme and cardamom caramel
Strawberry mousselline tartlet with pistachio frangipane, marscapone and fresh berries