Chef Maria Parish

Avocado bruschetta with roasted peppers and balsamic reduction and olive oil

California style Grilled Pizzetta - Sonoma meat Italian sausage - fresh mozzarella and basil

Ahi Crudo with tobiko caviar, capers, lemon zest, olive oil, cucumber rounds

Shrimp Sambuca Crostinis

Pan Fried Lobster Risotto Cakes with Sun-dried Tomato Vinaigrette with simple green sald

Braciole - rolled stuffed flank steak stuffed with Pecorino Romano cheese and charred toomnato sauce

Classic Osso Buco with Citrus Gremolata, Ceamy Polenta and Buca Di Beppo Green Beans

Seared Salmon with Artichoke Caponata, Noodle Rice pilaf

Cioppino San Franciso Style-seafood stew with muscles, clams, crab, local fish, Gulf shrimp, scallops

Tiramisu with dark chocolate sauce

Affogato- ice cream and expresso

California style Pizzetta with fresh mozzarella , artichoke, tomato and basil, marinara sauce

Cocktail Meatballs with Smoked Tomato Sauce and Dry Aged Cheddar

Burrata Salad Roasted Tomatoes and Sweet Onions, Wild Arugula - Pea Shoots - Basil Roasted Shallot Balsamic Reduction Toasted Sunflower Seeds

Italian Style chopped Salad, Romaine, Arugula, Tomato, Sweet Peppers, Chick peas, Olives, Pepperacini

Italian Wedding Soup

Risi bisi: "Rice and Peas" Grilled Jumbo Gulf Shrimp Rissotto with Peas Parmigiano Reggiano

Chicken Cacciatore with Creamy Polenta and Swiss Chard

Chicken Parmigiana, Buttered Parsley Pasta and Simply Steamed Broccoli

Grilled Flank Steak "Tagliata" with Napa Valley Herb Chimichurri Sauce, and Succotash

Classic Bolognese Sauce with Pappardelle Pasta and Wilted Spinach, Garlic Bread

Tiramisu with dark chocolate sauce

Avocado bruschetta with roasted peppers and balsamic reduction and olive oil

Seared Shrimp Cakes with Citrus Remoulade Sauce

Mediterranean Chopped Salad with chickpeas, tomato, cucumber, feta cheese, red onion

Artichoke Caesar Salad with Parmigiano Reggiano and Roasted Lemon Slices and Anchovies

White Bean and Sausage Soup and toasted bread

Chicken Marbella with Olives and garden herbs with Roasted Yukon Gold Potatoes, seasonal vegetables

Greek style roasted lemon chicken with fresh oregano and roasted potatoes and braised green beans

Airline chicken breast “Hunter’s Style” Porcini mushroom sauce, browned buttered pappardelle pasta and English peas

Grilled Flank Steak "Tagliata" with Napa Valley Herb Chimichurri Sauce, and Succotash

Family style: Grilled Lemon Chicken Skewers or Salmon with rice noddle pilaf, green vegetables

Seared Loch Duart salmon Cauliflower puree Wild mix of California mushrooms, roasted potatoes, spinach, Citrus sauce

Honey Walnut Cake with Vanilla Cream and Honeycomb Ouzo Whipped Cream

Tiramisu with dark chocolate sauce

Raw Oysters with mignonette and cocktail sauce

"Nibble Board" Local Cured meats, Farmers Market Vegetables, Pesto dip, local cheeses

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

Crab cake and butter lettuce salad with corn relish and a citrus remoulade sauce

Seared Scallop with roasted butternut squash soup and tobiko caviar

Classic Wedge Salad with Point Reyes Blue Cheese, Bacon Lardons, Sweet Tomatoes and Pickled Onions

Cioppino San Francisco Style-seafood stew with muscles, clams, scallop, local fish, Gulf shrimp

Roasted beef tenderloin, buttermilk whipped potatoes, green beans and spinach, wild mushroom port reduction sauce

Braised lamb shank with creamed new potatoes, sautéed Autumn vegetables

Grilled Rack of Lamb with Potato Gratin Dauphinois and seasonal vegetables

Classic Oysters Rockefeller- spinach, garlic, herbs and melted parmesan cheese

Caviar marble potatoes, local smoked salmon with creme Frisch and chives

Grilled Sonoma Lamb Lollipops with Moroccan Chermoula Dipping Sauce

Roasted Wild Mushroom and Goat Cheese Crostini with Truffle Oil

Crab cake and butter lettuce salad with corn relish and a citrus remoulade sauce

Classic Lobster Bisque, creme frische, caviar and warm Della Fattoria Bread

Roasted Beef Tenderloin with Napa Valley Herb Chimichurri Sauce, Succotash and roasted potatoes

Slow Braised Short Ribs with Buttermilk Mashed Potatoes and Roasted Brussels Sprouts

Cioppino San Francisco Style-seafood stew with muscles, clams, scallop, local fish, Gulf shrimp

Seared Liberty Farms duck breast and confit with white bean cassoulet and crispy Brussels sprouts

Apple galette with Straus vanilla ice cream

Creme Brûlée' Napoleon- layered with phyllo dough sugar and cinnamon, bourbon caramel sauce

Chocolate Decadence with cherries jubilee sauce and vanilla cream

Raw Petite Oysters with mignonette sauce

Duck mousse pate crostini with Napa Valley fig preserves

Dungeness Carb Puffs

Classic French Onion Soup, caramelized onions with fresh thyme, crusty baguette and melted Gruyere cheese

Roasted beef filet tenderloin or Salmon Filet, potato gratin, Brussels sprouts - spinach, wild mushroom port reduction sauce

Liberty Farms Duck Leg Confit with Braised Swiss Chard, Roasted Carrots and Marble Potatoes

Sonoma Duck a l'Orange with Wild Rice Pilaf , Roasted Root Vegetables and Brussels sprouts

Creme Brûlée' Napoleon- layered with phyllo dough sugar and cinnamon, bourbon caramel sauce

Greek Flaming Saganaki Cheese Platter with Pita Bread

Baked Spanakopita triangles with spinach and feta cheese

Dolmathes, stuffed grape leaves filled with pine-nuts, apricots and raisins, sweet onions, rice, herbs, tzatziki dipping sauce

Burrata Salad Roasted Tomatoes and Sweet Onions, Wild Arugula - Pea Shoots - Basil Roasted Shallot Balsamic Reduction Toasted Sunflower Seeds

Greek salad : Feta Cheese, tomatoes, cucumber, Kalamata olive, red onion, baby gem lettuce and red wine oregano vinaigrette

Little gem Mediterranean salad with tomato, cucumbers, Bulgarian feta cheese, kalamata olives, fried garbanzo beans and red wine oregano vinaigrette

Served Family Style: Grilled Lemon Chicken Skewers, Beef Souvlaki, Shrimp Skewers, Noodle Rice Pilaf and Stewed Green Beans

Honey Walnut Cake with Vanilla Cream and Honeycomb Ouzo Whipped Cream

Baklava with Straus Vanilla Ice Cream

"Nibble Board" Local Cured meats, Farmers Market Vegetables, Hummus dip, local cheeses

Classic Wedge Salad with Blue Cheese, Bacon, Sweet Tomatoes and Pickled Onions

Arugula and baby gem lettuces, goat cheese, grape tomatoes with walnut pepper dressing

Grilled Flank Steak "Tagliata" with Napa Valley Herb Chimichurri Sauce, Marble Potatoes, Grilled Vegetables

Pan seared Salmon Filet with cauliflower puree, wilted spinach and wild mushroom sauce

Airline chicken breast “Hunter’s Style” Porcini mushroom sauce, browned buttered pappardelle pasta and shaved Brussel sprouts

Apple Pie and Vanilla Ice cream

Chocolate Decadence with cherries jubilee sauce and vanilla cream