Chef Sam Badolato

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Grilled prawns skewers with cantaloupe horseradish cocktail sauce

*Bacon wrapped salmon sliders brioche bun lime zest Napa cabbage

*Grilled fruit skewers

*Whipped Brie radish micro greens wild flower honey crusted baguette

*Butter board- seasonal fruit shaved almonds berry jam and wild flower honey

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts

*Watermelon arugula salad champagne vinaigrette dressing feta cheese

*Classic wedge salad pointe Reyes blu cheese chopped vegetables herb croutons thyme ranch dressing

*Shredded cabbage cole salad lime dressing

*Chopped green salad farmers market vegetables tossed in a champagne citrus vinaigrette dressing

*Slow roasted country pork ribs. Rosemary potatoes, crabapple compote

*Argentine chicken blackened and roasted with herb potatoes and root vegetables

*Argentine skirt steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable

*Black jack espresso rubbed chicken red wine bbq sauce.or skirt steak marinated and dry rubbed or pork baby back ribs soy honey marinated or grilled salmon or tuna steaks. Choice of 2

*Lamb chops rosemary rubbed sea salt and cracked pepper red wine sauce with broccoli and sweet potatoes

*Filet of salmon or white fish parsley and cilantro smoked with asparagus and blackened leeks

*Beef tenderloin (ChateauBriand) on the Barbie fire roasted fingerlings and root vegetables with charred corn ribs

*Cuban pork chops cilantro and lime zest. choice of day vegetable and roasted sweet potatoes with hot pepper marmalade

*Grilled seasonal fruit,with wine ice cream and balsamic vinegar

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bread pudding summer fruit vanilla creme Anglaise

*Bananas foster cinnamon rum and vanilla ice cream

*Cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit

*Cashew peanut Asian chicken skewers with ponzu sauce

*Roasted Chile pepper and lime butter prawn cocktail with a cantaloupe horseradish cocktail sauce

*Pot stickers with dipping sauces chicken,vegetable or pork

*Chopped green salad radish snow peas in a lemon ginger dressing

*Seaweed salad ginger dressed

*Grilled blackened salmon bok choy and herb spiced rice or a Swiss chard pillow of roasted sweet potatoes

*Steamed eggplant stuffed with quinoa steamed vegetables ginger and water chestnuts

*Korean flat iron steak marinated and pan seared bok choy winter squash soy fried rice

*Baked pineapple cinnamon coconut and maple syrup

*My signature dessert from Food Network “chopped”A deconstructed tiramisu with poached fruit coconut flakes and chocolate

*Mint ice cream fresh fruit wild flower honey

*Roasted Chile pepper and lime butter prawn cocktail with a cantaloupe horseradish cocktail sauce

*Polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread

*Wine pairing- champagne or Prosecco

*Salad lyonnaise poached farm egg pork belly radish and citrus Dijon vinaigrette herb croutons

*Wine pairing- Sauvignon blanc or Sangiovese rose’

**so good-Spanish herb Tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce

*Bresciole- (very popular)-stuffed steak- centered with a hard cooked egg bread crumbs and Romano cheese. Roasted in crushed tomatoes and torn basil. Over creamy polenta and roasted artichokes

*Wine pairing- red blend or Cabernet Sauvignon

*My signature dessert from Food Network “chopped”A deconstructed tiramisu with poached fruit coconut flakes and chocolate

*Wine pairing- very dry Cabernet Sauvignon or a very dry Bordeaux or even a Tuscan blend

*Grilled Chile pepper lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Baked Brie bacon onion jam strawberry compote toasted crostini

*Salmon sliders wrapped in bacon carrot top pesto brioche bun

*Mussels Provençal chopped tomatoes white wine toasted fennel butter grilled baguette

*Whipped Brie radish micro greens wild flower honey crusted baguette

*Butter board- seasonal fruit shaved almonds berry jam and wild flower honey

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts

*Hummus plate- blended garbanzo beans and northern beans tahini and olive oil. Stuffed grape leaves tabouli and tzatziki brined olives grilled flat bread

*A platter of Burrata heirloom tomatoes crostini and white bean purée extra virgin olive oil aged balsamic vinegar

*Classic wedge salad pointe Reyes blu cheese chopped vegetables herb croutons thyme ranch dressing

*Belgian endive salad - , champagne & grapefruit radish,herb croutons citrus vinaigrette

*Salad lyonnaise poached farm egg pork belly radish and citrus Dijon vinaigrette herb croutons

*Watermelon and arugula salad cilantro and feta cheese champagne vinaigrette

*Grilled Classic Caesar salad- herb croutons classic crafted dressing

*Chopped Greek green salad lemon dressing oregano and cucumber heirloom tomatoes and feta cheese

*Chopped green salad farmers market vegetables tossed in a champagne citrus vinaigrette dressing

*Surf and turf - petite filet broiled lobster tail Swiss chard pillow filled with roasted garlic mashed potatoes and asparagus

*Argentine steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable add a lobster tail or scallops

*Surf and turf - Chateaubriand beef filet broiled lobster tail Swiss chard pillow filled with roasted garlic mashed potatoes and asparagus

*Seafood and sausage paella lobster,scallops,shrimp,mussels and white fish. Andouille sausage over Spanish herb rice and toasted vegetables

*Stuffed quail with sausage and seared scallops over lentils and cracked peppered garlic potatoes and day vegetable

**so good-Spanish herb Tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce

*Grilled seasonal fruit,with wine ice cream and balsamic vinegar

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*My signature dessert from Food Network “chopped”A deconstructed tiramisu with poached fruit coconut flakes and chocolate

*My signature dessert. Poached pear in brandy mascarpone cheese Nutella and chocolate smear. As I did on Food Network “chopped”

*Panna cotta fresh Summer strawberry jam balsamic reduction

*Creme brûlée fresh berries

*Bananas foster cinnamon rum and vanilla ice cream

*Cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Antipasto - assortment of dried meats, crafted cheeses brined olives, white bean purée. And roasted colossal garlic and flat bread

*Roasted tomato bruschetta Chili peppers charred shallot quest blanco toasted baguette

*Fried cheese and pork belly jam. Toasted crostini

*Roasted vegetable plate peppers eggplant and squash salsa trio - white bean purée,salsa verde, pico de Gallo

*Grilled chicken mango tortilla

*Charred cauliflower and Spanish spiced corn ribs with cilantro and grated cheese

*Seared Ahi tuna salad roasted corn radish and cumin cilantro vinaigrette dressing

*Fruit salad salsa with cinnamon tortilla chips

*Avocado onion salad cracked pepper olive oil

*Watermelon and arugula salad cilantro and feta cheese champagne vinaigrette

*Argentine steak- marinated dry rubbed with herbs blackened served with herb rice or wild mushroom polenta day vegetable add a lobster tail or scallops

*Grilled white fish in shredded potato and cilantro with asparagus and béchamel and corn pudding

*Cuban pork chops cilantro and lime zest. choice of day vegetable and roasted sweet potatoes with hot pepper marmalade

*Mango chutney pork roast

*Red snapper over spiced rice and grilled vegetables

*Seafood paella white fish, mussels scallops shrimp sausage over herb rice and vegetables

**so good-Spanish herb Tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow filled with rosemary potatoes day vegetable and béchamel sauce

*Green Chile pork ribs cumin salsa verde beef or pork

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Poached peach in white wine guava jam chocolate drizzle short bread

*Bananas foster cinnamon rum and vanilla ice cream

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Antipasto - assortment of dried meats, crafted cheeses brined olives, white bean purée. And roasted colossal garlic and flat bread

*Chile lime prawn cocktail with a cantaloupe

*Butter board seasonal fruit shaved almonds berry jam and wild flower honey

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

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

*Polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread

*Baked Brie- puff pastry canon onion jam fig compote

*Grilled fresh fruit skewers

*Watermelon salad cilantro and champagne vinaigrette

*Cole slaw fresh fruit citrus vinaigrette

*Southern style potato salad

*Marinated lamb skewers, beef tip skewers, marinated chicken skewers and roasted vegetable skewers

*Herb wild rice with mint roasted artichokes

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Grilled plantains wrapped with Serrano prosciutto and a guava jam

*Brioche ice cream sandwich with assorted sorbeto choices

*Chile lime butter roasted prawn cocktail with peach horseradish cocktail sauce

*Baked Brie puff pastry bacon onion jam summer fruit compote toasted baguette

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Whipped feta board- cured mixed olives wild flower honey drizzle micro sprouts

*Hummus plate- blended garbanzo beans and northern beans tahini and olive oil. Stuffed grape leaves tabouli and tzatziki brined olives grilled flat bread

*Butter board- whipped butter,seasonal fruit shaved almonds berry jam and wild flower honey

*Seasonal coleslaw with fresh fruit and lime zested dressing

*Watermelon arugula salad champagne vinaigrette dressing feta cheese

*Root beer pulled pork slow roasted

*Bacon wrapped salmon with carrot top pesto

*Tiny lemon leaf meatballs in a mushroom white wine gravy

*Crab cakes- Meyer lemon yogurt aioli

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Poached peach in white wine guava jam chocolate drizzle short bread

*Cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle

*Calabrian Chile pepper and lime butter prawn cocktail with cantaloupe horseradish cocktail sauce

*Truffled Burrata fresh mozzarella torn basil. dried and aged charcuterie cured olives in olive oil and herbs de Provence.brined vegetables toasted crostini

*Polenta board- creamy polenta mushrooms, pancetta and roasted colossal garlic truffle oil and hard crusted ciabatta bread

*Antipasto - assortment of dried meats, crafted cheeses brined olives, white bean purée. And roasted colossal garlic and flat bread

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

*Butter board- whipped butter,seasonal fruit shaved almonds berry jam and wild flower honey

*A plate of Burrata and white bean purée extra virgin olive oil aged balsamic vinegar crostini

*Grilled octopus slow roasted in marinara sauce very tender and flavorful

*A platter of Burrata heirloom tomatoes crostini and white bean purée extra virgin olive oil aged balsamic vinegar

*Grilled-Classic Caesar salad- herb croutons classic crafted dressing

*Caesar salad- shaved Romano classic dressing toasted herb croutons

*Make fresh mozzarella from cheese curd. Heirloom tomatoes extra virgin olive oil aged balsamic vinegar and torn basil

*Marinated seafood salad- calamari mussels and shrimp tossed in olive oil and vinegar cracked Chile pepper and sea salt. Over butter lettuce with squash and eggplant

*Bresciole- (very popular)-stuffed steak- centered with a hard cooked egg bread crumbs and Romano cheese. Roasted in crushed tomatoes and torn basil. Over creamy polenta and roasted artichokes

*Vegan or vegetarian option- grilled eggplant with quinoa and roasted vegetables

*Blackened seabass over a Swiss chard pillow filled with rosemary mashed potatoes and your choice of day vegetable

*Lasagna rollotini- layered with ricotta cheese and braised greens

*Sicilian fennel meatballs in plum tomato marinara sauce. Grilled Italian sausage with peppers, onions & roasted garlic

*Sicilian tuna poached in marinara sauce, dusted with toasted Chile pepper flakes

*Angel hair tossed in butter with egg and fresh chopped parsley & grated Romano cheese

*Bistecca- braised strip steak in a basil marinara with a lemon gremalota

*Grilled ravioli with wild mushrooms and sautéed prawns in toasted sage butter

*Linguine ala Vodka- classic pink cream sauce with pancetta and mushrooms

*Pasta bolognese- classic meat sauce over angel bucatini. Braised short ribs

*Stuffed shells in marinara sauce filled with ricotta cheese and crab meat

*Seafood pasta- mussels,prawns and calamari tossed in olive oil and roasted garlic. Or a seafood Diavola red sauce

*Egg plant rolls stuffed with ricotta cheese and fresh parsley with roasted garlic over creamy polenta

*Baked pineapple cinnamon toasted coconut maple syrup mascarpone cheese

*My signature dessert from chopped an orange cup willed with frozen mango purée whipped cream cheese toasted coconut flakes and chocolate drizzle

*Bananas foster cinnamon rum and vanilla ice cream

*Cannoli board- whipped mascarpone and ricotta chocolate chips and fresh fruit

*My signature dessert from Food Network “chopped”A deconstructed tiramisu with poached fruit coconut flakes and chocolate

*Bread pudding seasonal fruit crème Anglaise chocolate drizzle