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

Empanada de Picadillo and Cilantro Cream Sauce

Gulf Shrimp Ceviche Cups Chili and Lime Fried Plaintain Chips

Cuban Sliders with Pulled Pork and Ham, Mustard Sauce, Jack Cheese, Pickles

Fresh Fried Tortilla Chips with Guacamole and Salsa

Cuban Style Chopped Salad: Baby Greens with tomatoes, avocado, hearts of palm, jicama, radish, onion, cilantro lime dressing

Cuban Beef Ropa Vieja Sliced Onions and Peppers Green Olives and Pimentos

Rabo Encendido Cuban Oxtail Stew

"Pollo Guisado" (Latin Chicken Stew with Olives), Plain Rice and Stewed Beans

Yuca con Mojo Pork Belly, Olive OIl, Garlic, Orange

Black Beans with Cuban Sofrito

Cuban Yellow Rice with peas

Churros and Straus Vanilla Bean Ice Cream Chocolate Sauce

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

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

California Salmon croquette with butter lettuce salad, corn relish and a citrus remoulade sauce

Classic New England Clam Chowder with Tamales Bay whole clams, Strauss Farms Cream and Della Fattorria Bread

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

Baked Local Ling Cod Provencal , tomato, spring onions, nicoise olives with rice pilaf

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

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

Poached Seasonal Fish Filets (Yum Nua) Lemongrass-Coriander Coconut Lime Broth

Apple Crisp with Straus Family Vanilla Ice Cram

Bananas Foster with Straus Vanilla Ice Cream and Whipped Cream

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

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

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

Lamb and pistachio meatballs with Labneh cheese dipping sauce and sumac

Chili roasted cauliflower mini tostadas with guacamole and spicy slaw

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

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

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

Country salad, arugula, haricot vert, roasted beets, shaved persimmon, toasted walnuts, ranch egg, browned butter sherry dijon vinaigrette

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

Roasted Za'atar Airline Chicken Breast, Toasted Freekeh Pilaf with Zatar Cauliflower and Garlic Cilantro Yogurt Sauce

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

Duck Leg Confit with Braised Swiss Chard, Roasted Carrots, White Bean Puree, Marble Potatoes

Apple galette with Straus vanilla ice cream

Bananas Foster with Strauss Vanilla Ice Cream and Whipped Cream

Honey Walnut Cake with Vanilla Cream and Honeycomb Ouzo Whipped Cream

Burrata and Roasted Pepper Crostinis

Sonoma Lamb and pistachio meatballs with Labneh cheese dipping sauce and sumac

Butternut squash soup with goat kefir-pea shoots and toasted pumpkin seeds

Artichoke Caesar Salad with Parmigiano Reggiano and Roasted Lemon Slices

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

Clam Chowder in Bread Bowl

San Francisco style Cioppino with local mussels, clams, California black cod, Gulf shrimp and warm crusty bread

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

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

Baked Airline Chicken Breast Cog Au Vin Style with mushrooms, wine, carrots, leeks and creamed potatoes

Warm Chocolate Chip Cookies and Strauss Vanilla Ice Cream, Chocolate Sauce