Chef Maria Parish

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

Baked Chicken sausage stuffed mushrooms, charred tomato sauce

Minestrone Soup with seasonal vegetables

Tuscan style Panzanella salad with baby gem lettuces, prosciutto, tomato, red onion, basil vinaigrette

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

Chicken Cacciatore with Creamy Polenta and Swiss Chard

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

Grilled Flank Steak "Tagliata" with Napa Valley Herb Chimichurri Sauce - Potato Vegetable Hash

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

Tiramisu with dark chocolate sauce and fresh berries

Mediterranean Zucchini Fritters with Tzatziki Dip

Lamb and pistachio meatballs with Labneh cheese sauce and sumac

Avgolemono Soup aka in my family "Soap Soup". Chicken and rice soup with lemon and fluffy egg white broth

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

Grilled Lemon Chicken Skewers, rice noddle pilaf, eggplant mousaka

Baked Local Rock Fish filets Mediterranean style with tomato, onions, leeks with Israeli cous-cous pilaf

Grilled shish kebobs with shrimp, beef, vegetables stewed lentils, wild rice pilaf, baked tomato and tzatziki sauce (vegetarian)

Honey Walnut Cake with Vanilla Cream and Honeycomb Ouzo Whipped Cream

Caviar marble potatoes, creme Frisch and chives

Classic French Onion Soup Mini Cups, caramelized onions with fresh thyme, crusty croutons and melted cheeses

Duck mousse pate crostini with Napa Valley fig preserves

Baked Camembert Bites

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

SECOND COURSE: Citrus Salad with Gems and Sprouts

Seared Liberty Farms Duck Breast and Duck Leg Confit with Braised Swiss Chard, Roasted Carrots, White Bean Puree, Marble Potatoes

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

Roasted beef filet tenderloin, potato gratin, summer vegetable saute, wild mushroom port reduction sauce

Coquilles St-Jacque- Scallops Gratinee -served in scallop shells. Rice Pilaf, Spinach

Sole Meuniere with Roasted Asparagus Rice Pilaf

Roasted Air-line Chicken Breast Coq Au Vin Style, Butter Creamed Potatoes, Roasted Carrots, French Bread

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

Bellwether Farms Fresh Ricotta Cheese, Roasted Grapes and Mint, Balsamic Reduction, Crostini

Porcupine shrimp with remoulade sauce

Lamb and pistachio meatballs with Labneh cheese dipping sauce and sumac

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

Crispy tofu skewers with sweet chili sauce

Caramelized onion stuffed mushrooms with herbed chicken sausage, melted blue cheese, charred tomato sauce

Bruschetta with Butternut Squash Puree Goat Cheese,, Toasted Pecans, Maple glaze

Fresh Strawberry and Burrata Salad Wild Arugula - Pea Shoots - Basil Roasted Shallot Balsamic Reduction Toasted Sunflower Seeds

(Seasonal) Crab Bisque with toasted brioche

(Seasonal) Dungeness Crab cake and baby gem salad with corn relish and a citrus remoulade sauce

Traditional Greek Style Grape Leaves (Dolmathe) ground lamb and beef with rice, herbs. Avogolemono Sauce

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

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

Braised Short Ribs, Buttermilk mashed potatoes, roasted brussels sprouts

Pan Seared Wild King Salmon Filet Sumac and Harissa Marinaded Costata Romanesco Zucchini - Baby Potato Gratin Sunflower Shoot Salad Haricot Vert - Nicoise Olives - Ranch Egg Podarvka Mild Ajvar and Tomato Coulis Pine-nut Caper Salsa

Grilled Sonoma Lamb Lollipops, Yukon Gold Thyme and Mint Mashed Potatoes, Green Beans, Moroccan Chermoula Sauce

Bouillabaisse with Mussels, Clams, California Ling cod, Gulf shrimp and rouille with bread

Baked Chilean sea-bass filets Mediterranean style with tomato, onions, leeks, green beans and spinach

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

Chocolate Decadence with cherries jubilee sauce and vanilla cream

Thai Bananas Foster with Green Tea Ice Cream, Ginger Caramel Sauce and Won-ton Crisps

Raw Petite Oysters with mignonette sauce

Smoked Salmon Rillettes with Brioche and Tobiko Caviar

Croquettes de Courgettes

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

Ahi tuna tartare salad and wild arugula Salad- cucumber, avocado, tobiko caviar, sweet chili and soy ginger vinaigrette, crispy won-ton

(Seasonal) Dungeness Crab cake and baby gem salad with corn relish and a citrus remoulade sauce

French Bistro Salad baby gem lettuces, fresh herbs, beets, Haricot verts, walnuts, pickled shallots, brown butter sherry vinaigrette

Grilled Rack of Lamb with Potato Gratin Dauphinois and ratatouille

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

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

Bouillabaisse with local mussels, clams, California Black cod, Gulf shrimp and warm crusty bread

Vegetarian option and diet restrictions available upon request

Apple galette and creme frische

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

Crepes Suzette Flambe with Strauss Cream