Chef Sam Badolato

*Mediterranean plate- hummus tzatziki tabouli flat bread Meyer lemon and extra virgin olive oil

*Chile lime prawn cocktail with a cantaloupe horseradish cocktail sauce

*Truffled Burrata, fresh pulled mozzarella torn basil. Cured aged charcuterie. herb brined olives. Marinated peppers and artichokes. Whipped white bean purée extra virgin olive oil. Roasted colossal garlic bulb

*Butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*Polenta board- creamy polenta pancetta wild mushrooms truffle oil crisp baguette

*Antipasto - assorted cheese and charcuterie grilled vegetables and Tuscan white bean puree roasted colassal garlic bulb

*Grilled fresh fruit skewers

*Whipped Brie board- micro greens wild flower honey crusted baguette

*Salsa trio- salsa verde,pico de Gallo eggplant caponata pita bread, hummus extra virgin olive oil

*Watermelon salad cilantro and champagne vinaigrette

*Heirloom tomato salad with fresh mozzarella and basil

*Skewers of marinated herb chicken, marinated angus beef, roasted vegetables over herb rice and grilled artichokes

*The big shot!- grilled sausage,herb chicken,beef tips. Red onion sweet peppers and mushrooms and roasted colossal garlic bulbs. Over wild brown rice

*Panettone bread pudding with Creme Anglaise and strawberries

*Chocolate volcano cake, with a port wine reduction and Creme Anglaise

*My signature dessert from Food Network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*A signature dessert from food network “chopped “ a frozen orange with mango sorbeto dusted cocoa with mascarpone and Nutella

*Grilled plantains with pork belly and mango chutney

*Mussels provencale- white wine chopped tomatoes herbs de Provence and toasted fennel butter. This can also be made with clams or prawns

*Chile lime prawns with a cantaloupe horseradish cocktail sauce

*Truffled Burrata, fresh pulled mozzarella torn basil. Cured aged charcuterie. herb brined olives. Marinated peppers and artichokes. Whipped white bean purée extra virgin olive oil. Roasted colossal garlic bulb

*Butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*Antipasto - assorted cheese and charcuterie grilled vegetables and Tuscan white bean puree roasted colassal garlic bulb

*Whipped Brie board- micro greens wild flower honey crusted baguette

*Baked Brie- puff pastry seasonal jam, bacon onion jam baguette

*Bacon wrapped salmon sliders carrot top pesto, crostini

*Braised octopus in garlic marinara tender and flavorful

*Grilled Caesar salad on the bbq classic Caesar dressed with prosciutto and toasted herb croutons

*Belgian endive salad- crisp herb croutons radish and toasted Chile flakes

*Buratta and heirloom tomatoes balsamic and local olive oil

*Classic wedge pointe Reyes blue chopped vegetables heirloom tomatoes thyme ranch dressed.herb croutons

*Arugula and watermelon salad lime and cilantro champagne dressing

*Fresh herb salad micro greens dill and thyme, butter lettuce tossed in citrus organic apple cider vinaigrette

*Tenderized thin round steak stuffed with jumbo lump crab over roasted garlic mashed and asparagus

*Filet of beef ChateauBriand Maryland crab cakes a Swiss chard pillow filled with roasted garlic mashed potatoes and day vegetable

*Argentine skirt steak- marinated and grilled charred potatoes. Colossal grilling prawns Brussels sprouts and blackened cauliflower

*market price Lobster tail with ChateauBriand filet of beef. Over a Swiss chard pillow of mashed herb potatoes. Day vegetable

*Stuffed quail with corn bread stuffing pan seared scallops. Finished with crafted granola and bourbon apple compote

*Beef short ribs- braised and slow roasted. Carrots celery ruff chopped with blackened sea bass or lobster tail over gratin potatoes and béchamel sauce

*Panettone bread pudding with Creme Anglaise and strawberries

*Chocolate volcano cake, with a port wine reduction and Creme Anglaise

*My signature dessert from Food Network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*A signature dessert from food network “chopped “ a frozen orange with mango sorbeto dusted cocoa with mascarpone and Nutella

*Grilled plantains with pork belly and mango chutney

*Bananas foster- spiced rum cinnamon an vanilla ice cream

*Assorted gelato drizzled with balsamic vinegar and extra virgin olive oil

*S’mores- jumbo charred marshmallows cinnamon graham crackers chocolate bar

*Brioche bun ice cream sandwich with choice sorbeto flavors

*Truffled Burrata, fresh pulled mozzarella torn basil. Cured aged charcuterie. herb brined olives. Marinated peppers and artichokes. Whipped white bean purée extra virgin olive oil. Roasted colossal garlic bulb

*Butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*Antipasto - assorted cheese and charcuterie grilled vegetables and Tuscan white bean puree roasted colassal garlic bulb

*Whipped Brie board- micro greens wild flower honey crusted baguette

*Baked Brie- puff pastry seasonal jam, bacon onion jam baguette

*Calabrian Chile pepper an lime butter Shrimp cocktail with cantaloupe horseradish cocktail sauce

*Mediterranean plate- hummus tzatziki tabouli flat bread Meyer lemon and extra virgin olive oil stuffed grape leaves

*Seasonal coleslaw with fresh fruit and lime zested dressing

*Watermelon arugula salad with feta cheese citrus vinaigrette dressing

*Classic Caesar salad herb croutons shaved Parmesan cheese

*Southern style potato salad. Red skin potatoes chopped hard cooked eggs

*German potato salad- golden potatoes red onion celery. Tossed with oil and vinegar

*Chopped green salad farmers market vegetables champagne dressing

*Root beer pulled pork brioche slider buns

*Crab cakes Meyer lemon aioli

*Bacon wrapped salmon carrot top pesto

*Tiny lemon leaf meatballs in a white wine mushroom Au jus pretzel slider bun

*Panettone bread pudding with Creme Anglaise and strawberries

*Chocolate volcano cake, with a port wine reduction and Creme Anglaise

*My signature dessert from Food Network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*A signature dessert from food network “chopped “ a frozen orange with mango sorbeto dusted cocoa with mascarpone and Nutella

*S’mores- jumbo charred marshmallows cinnamon graham crackers chocolate bar

*Brioche bun ice cream sandwich with choice sorbeto flavors

*Grilled bananas pork belly mango chutney

*Butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*Polenta board- creamy polenta pancetta wild mushrooms truffle oil crisp baguette

*Antipasto - assorted cheese and charcuterie grilled vegetables and Tuscan white bean puree roasted colassal garlic bulb

*Calabrian Chile pepper an lime butter Shrimp cocktail with cantaloupe horseradish cocktail sauce

*Mediterranean plate- hummus tzatziki tabouli flat bread Meyer lemon and extra virgin olive oil stuffed grape leaves

*Whipped feta board- brined olives radish micros wild flower honey crusted ciabatta

*Fondue pot- blended Gruyère & smoked Gouda, crudités, crusted bread, dry aged charcuterie

*Arugula and watermelon salad lime and cilantro champagne dressing

*feta cheese and chopped green salad calamata olives red onion her crouton lemon and oregano vinaigrette dressing

*Greek salad feta cheese kalamata olives red onion hot peppers oregano lemon dressing g

*Grilled pork chop Dijon mustard lemon thyme cracked pepper roasted pears or seasonal fruit

*Bresciole- stuffed steak centered with a hard cooked egg, crushed tomato sauce over polenta and finished with shaved dark chocolate and raisins

*Seafood paella prawns scallops rock cod and mussels served over wild rice

*Moroccan chicken marinated and roasted with curried lemon vegetables and shaved potatoes

*Tenderized round steak stuffed with jumbo lump crab meat over garlic herb potatoes and asparagus

*Roasted leg of lamb cacciatore garlic mashed or herb rice and root vegetables

*moroccan beef flat iron steak marinated and dry rubbed charred served over saffron rice and day vegetables

*Argentine flat iron steak marinated and grilled Roman artichokes roasted fingerling potatoes

*Skewers of rosemary lamb, herb blackened chicken. Squash,red onion and mushroom skewers.over Spanish herb rice with artichokes

*Boneless country pork ribs- slow roasted and blackened Parmesan crusted sweet potatoes day vegetable

*Panettone bread pudding with Creme Anglaise and strawberries

*Chocolate volcano cake, with a port wine reduction and Creme Anglaise

*My signature dessert from Food Network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*A signature dessert from food network “chopped “ a frozen orange with mango sorbeto dusted cocoa with mascarpone and Nutella

*Grilled plantains with pork belly and mango chutney

*Brioche bun ice cream sandwich with choice sorbeto flavors

*Chile lime grilled prawns with a peach horseradish salsa

*Baked Brie on a toasted baguette with strawberry compote and bacon onion jam

*Ratatouille-vegetables served with crisp baguette and French Brie. A great way to start the meal!

*Mussels or clams provencale- white wine chopped tomatoes herbs de Provence and toasted fennel butter. This can also be made with clams or prawns

*Truffled Burrata, fresh pulled mozzarella torn basil. Cured aged charcuterie. herb brined olives. Marinated peppers and artichokes. Whipped white bean purée extra virgin olive oil. Roasted colossal garlic bulb

*Butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*Antipasto - assorted cheese and charcuterie grilled vegetables and Tuscan white bean puree roasted colassal garlic bulb

*Whipped Brie board- micro greens wild flower honey crusted baguette

*Baked Brie- puff pastry seasonal jam, bacon onion jam baguette

*Classic French salad- salad lyonnaise- poached farm egg crispy pork belly, watermelon faddish and dressed frisée with a Dijon summer citrus vinaigrette

*Belgian endive salad- crisp herb croutons radish and toasted Chile flakes

*Beef short ribs, braised vegetables, roasted spaghetti squash, grape salsa

*Chicken confit- smashed garlic potatoes with port glazed carrots

*Lamb shank Novarin- braised lamb shank in red wine, slow roasted and served with rosemary red skin potatoes

*Salmon en papillote - pan seared, brined vegetables,olive rubbed, and carrot top pesto

*beef bourguignon Roasted and smashed garlic potatoes reed wine glazed carrots and onions

*Chicken coq Au vin - brandy roasted. Rainbow carrots smashed garlic sweet potatoes

*Crispy duck breast - pan seared red wine gravy melted leeks and gratin potatoes

*Duck confit- Brussels sprouts herb potatoes in a Swiss chard pillow charred carrots

*Shepard’s pie- layered mashed potatoes, cheese mixed vegetables and ground beef or lamb. Rosemary herb potatoes and asparagus

*Blackened sea bass with crab cake over scalloped potatoes and herb green beans and mushrooms

*Stuffed quail with fennel sausage herb croutons over wild brown rice finished with crafted granola and berries. Light brown Au jus

*Panettone bread pudding with Creme Anglaise and strawberries

*My signature dessert from Food Network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*Bananas foster- spiced rum cinnamon an vanilla ice cream

*Crème brûlée- fresh berries

*Brioche bun ice cream sandwich with choice of sorbeto flavors

*artisanal cheese and charcuterie roasted colossal garlic bulbs brined olives Tuscan white bean purée toasted crostini

*Calabrian Chile pepper an lime butter Shrimp cocktail with cantaloupe horseradish cocktail sauce

*Truffled Burrata, fresh pulled mozzarella torn basil. Cured aged charcuterie. herb brined olives. Marinated peppers and artichokes. Whipped white bean purée extra virgin olive oil. Roasted colossal garlic bulb

*Butter board- whipped butter fresh seasonal fruit berry jam sliced almonds wild flower honey torn basil

*Polenta board- creamy polenta pancetta wild mushrooms truffle oil crisp baguette

*Whipped Brie board- micro greens wild flower honey crusted baguette

*Baked long peppers- marinara sauce melted smoked provolone crusted ciabatta bread

*Summer bread salad- chopped heirloom tomatoes fresh herbs champagne vinaigrette

*Classic Caesar salad herb croutons shaved Parmesan cheese

*Grilled Caesar salad- classic lemon zested dressing. Toasted herb croutons shaved Romano cheese

*Heirloom tomato salad with fresh mozzarella grilled peach and torn basil

*Petite wedge salad- chopped mariposa of vegetables crumbled blue herb croutons and ranch thyme dressed

*Grilled Chile lime butter shrimp salad fresh herbs butter lettuce Dijon citrus vinaigrette tomato

*Bresciole- stuffed steak centered with a hard cooked egg, crushed tomato sauce over polenta and finished with shaved dark chocolate and raisins

*Vegetarian option- stuffed eggplant with roasted vegetables and quinoa in a basil marinara sauce

*Chicken cacciatore in basil marinara sauce. Roasted vegetables over risotto or wild mushroom room polenta

*Lasagna rollotini layered with braised greens and ricotta cheese in marinara sauce

*Sicilian tuna braised in marinara sauce toasted pepper flakes on a bed of angel pasta

*Linguini in butter and egg sauce grated Romano cheese and chopped confetti of parsley

*Fettuccine ala Vodka. Classic pink cream sauce with grilled prawns and fresh torn basil

*Grilled ravioli sage butter and lobster sauce

*Stuffed shells with ricotta and crab meat in basil marinara micro sprouts

*Angel hair seafood ala olio or in Diavola red sauce. Shrimp, mussels and calamari

*Bolognese sauce- braised beef short rib meat. Tossed with a bucatini noodle

*Eggplant rollotini- with fresh ricotta roasted squash in marinara sauce

*Panettone bread pudding with Creme Anglaise and strawberries

*My signature dessert from Food Network “chopped” a deconstructed tiramisu with poached fruit and chocolate drizzle

*A signature dessert from food network “chopped “ a frozen orange with mango sorbeto dusted cocoa with mascarpone and Nutella

*Grilled plantains with pork belly and mango chutney

*Bananas foster- spiced rum cinnamon an vanilla ice cream

*Cannoli table- chocolate chips blended mascarpone and ricotta cheese fresh fruit

*Grilled fruit- orange marmalade fig jam dusted chocolate

*Brioche bun ice cream sandwich with choice of sorbeto flavors