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Private Breakfast, Lunch & Dinners Catering | Brunches | Party Canapes Plated Dinners | Cooking Classes | Private Instruction
sample seasonal menus
THANKSGIVING
BURRATA & CHARRED TOMATOES WITH GRILLED CIABATTA
ROASTED TURKEY SLIDERS, STUFFING, CRANBERRY AIOLI, KINGS HAWAIIAN ROLLS
BABY HEIRLOOM TOMATO, CUCUMBER AND OLIVE SALAD
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BAKED RIGATONI
MEATBALLS AND RICOTTA
FRIED TURKEY, GIBLET PAN GRAVY
PAPPARDELLE WITH CHIANTI BRAISED SHORT RIBS
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GREEN BEANS WITH PANCETTA AND PECORINO CHEESE
SAUTEED MUSHROOMS AND SAUSAGE
MAPLE BACON YAMS
SCALLOPED POTATOES
CHICKEN & APPLE SAGE FRIED STUFFING
CRANBERRY SAUCE WITH CITRUS & CINNAMON
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PUMPKIN PIE & APPLE PIE
CHOCOLATE LAVA CAKES WITH FRESH WHIPPED CREAM
SUMMER/ FALL MENU WINE PAIRING
FIRST COURSE
JUMBO LUMP CRAB SALAD
BABY ARUGULA, CAPERS, VALENCIA ORANGES, ARGUMATO CITRUS OIL
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TORRESELLA PROSECCO
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SECOND COURSE
WILD MUSHROOM RAVIOLI
SAN MARZANO TOMATO AND ROASTED GARLIC SAUCE, ENGLISH PEAS, CRISPY PANCETTA
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FERRARI CARANO SAUVIGNON BLANC
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THIRD COURSE
ROASTED CHILEAN SEABASS
PAN ROASTED, ROCK SHRIMP RISOTTO, LOBSTER BROTH, MICRO PARSLEY
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MELVILLE PINOT NOIR
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FOURTH COURSE
CHOCOLATE CREME BRULEE
CALLEBAUT CHOCOLATE, ORGANIC RASPBERRY REDUCTION, ALMOND CRUMBLE
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GRAHAM’S 10 YEAR TAWNY PORT
FARMERS MARKET SALAD
Fresh California Mesculin Mix, Shaved Radishes, Cucumbers, Weiser Farm Carrots, Toy Box Tomatoes, Lemon-California Extra Virgin Olive Oil Vinaigrette
SEASONAL VEGETABLE RAVIOLI
With a Light Tarragon Cream Sauce, Edamame, Asparagus, Sugar Snaps Peas and Tomato
BLOOD ORANGE MASCARPONE MOUSSE
Sweet Mascarpone Cheese paired with a Blood Orange Mousse
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SALT ROASTED BABY BEET SALAD
Whipped Burrata, Pumpernickel Crumble
ADOBO RUBBED C.A.B. PETITE FILET
Garlicky Spinach, Seasonal Fruit Chutney, Demi-Glace Sauce, Crispy Prosciutto
TIRAMISU
Espresso Soaked Lady Fingers, Fresh Italian Cream, Coco
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RADISH AND CUCUMBER SALAD
Green Goddess Dressing, Arugula & Frizzee, Herb Oil
HERB CRUSTED CHICKEN BREAST
Parmesan Faro Risotto, Pomegranate Glaze, Crispy Potato
LEMONCELLO FLUTE
Sicilian Lemon Gelato, Whipped Cream, Lemoncello Sauce
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STONE FRUIT SALAD
Market Stone Fruit, Goat Cheese, Candied Walnuts, Baby Lettuces
CHORIZO CRUSTED SUSTAINABLE SEA BASS
Chorizo Hash, Pickled Beach Mushroom, Lemon Butter Sauce
PANNA COTTA
Vanilla Bean Custard, Seasonal Berry Compote
SMALL PLATES
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Chef Attended Small Plates Stations
Minimum of 50 pieces required per item. All action stations
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Salad Small Plate
Roasted Red and Yellow Beets, Arugula, Frisee, Candied Nuts, Humbolt Fog Goat Cheese,
Sherry Vinaigrette
Grilled Poblano Relleno
Organic Red Quinoa, Roasted Sweet Potato, Chipotle Tomatillo Sauce, Queso Fresco
Sweet Pea Ravioli
Brown Butter, Micro Mint and Ricotta Salata
Honey Roasted Turkey Breast
Rosemary Scented Turkey Gravy, Sweet Potato Au Gratin
Crispy Seared Maple Chicken Breast
Vermont Maple Syrup, Herbed Goat Cheese Polenta
Grilled Sustainable Miso Glazed Skuna Bay Salmon
Jazmin Coconut Rice, Mango Salsa
Pan Seared Barramundi
Wasabi Mashed Potatoes, Citrus Heirloom Tomatoes
Red Wine and Port Braised Short Rib
Grass Fed Beef, Garlic and Rosemary Roasted Fingerling Potatoes
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