Chef Samuel Badolato

*Assorted cheese and charcuterie brined olives roasted vegetables white bean purée and crusted bread

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

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Sausage Stuffed long peppers marinara sauce melted provolone crusted baguette

Grilled ravioli in sage butter

Assorted bruschetta ricotta and prosciutto brie and bacon jam. Tomato garlic and fresh herbs

*Italian bread salad olive oil champagne vinaigrette heirloom tomatoes

*Classic caesar salad - toasted herb croutons. Shaved Romano cheese lemon zested caesar dressing

*Fresh tomato salad sliced mozzarella cheese. Sessional stone fruit. Torn basil aged balsamic with first pressed olive oil

*Bresciole - stuffed steak centered with a hard cooked egg slow toasted in a basil marinara sauce finished with shaved dark chocolate and golden raisins over creamy polenta

*Seafood pasta linguini or angel hair with your favorite seafood. In a red sauce or oil and garlic. Also a favorite light sauce of fresh parsley egg and butter

*Lasagna rollotini layered with ricotta cheese and braised greens

*Fennel meatballs in marinara sauce. Peppered sausage with peppers and onions

*Chicken cacciatore braised in red wine and crushed tomatoes and roasted vegetables. Crusted seasoned garlic bread

*Grilled ravioli in a sage butter sauce. Sautéed wild mushrooms and grilled prawns

*Pasta ala Vodka classic pink cream sauce grilled prawns and micro greens

*Sicilian grilled tuna braised in marinara sauce on a bed of angel hair with toasted Chile pepper

*Linguini tossed in grated cheese fresh egg and parsley with grilled lemon chicken or garlic prawns

*Bolognese sauce- tossed with bucatini add your favorite vegetable and protein

Veal or chicken piccata lemon caper sauce fresh day vegetable and rosemary herb potatoes

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

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

*Brioche ice cream sandwich with assorted sorbeto flavors

Assorted gelato and sorbeto

*Mussels Provençal white wine herbs de Provence toasted baguette

*Assorted bruschetta ricotta and prosciutto,Brie and bacon onion jam,

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

*Mushroom and pancetta bruschetta

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Polenta board- creamy polenta pancetta and wild mushrooms truffle oil,roasted garlic bulb crusted ciabatta

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Fondue pot-blended Swiss and Gouda. Crudités crusted bread fry aged beef and grilled shrimp

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Ahi tuna salad mixed greens ginger dressing

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Surf and turf- tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow of herb potatoes finished with béchamel sauce

*Chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Blackened sea bass rosemary potatoes day vegetable

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Seafood paella-sausage, lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

Pan seared scallops braised short ribs day vegetable and rosemary potatoes

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

*Cannoli - blended mascarpone and ricotta cheese. with chocolate chips

*Panettone bread putting seasonal fruit. Creme Anglaise dusted cocoa

*Brioche ice cream sandwich with assorted sorbeto flavors

Whipped mascarpone and Nutella sandwiched in between 2 fudge brownies

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

*Mussels Provençal white wine herbs de Provence toasted baguette

*Hummus plate- blended garbanzo beans and northern beans. Rolled Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

Whipped Brie board wild flower honey figs and crusted bread

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Chopped green salad cucumber heirloom tomatoes chopped vegetable citrus vinaigrette

*Ahi tuna salad mixed greens ginger dressing

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

Heirloom tomato salad torn basil and Burrata

Mahi Mahi pan seared mixed greens toasted pecans fresh berries cucumber

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Chilean sea bass blackened day vegetable choice roasted potatoes

*Seafood paella- lobster,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Braised beef short ribs roasted vegetable of choice. Over garlic mashed or rosemary herb potatoes

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

*Bananas foster classic rum sauce vanilla bean ice cream

*Brioche roll stuffed with whipped espresso mascarpone cheese

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolste

*Warm bread pudding sessional fruit or berries with creme Anglaise

*Fresh fruit and assorted nuts and brownies

Whipped mascarpone and Nutella sandwiched in between 2 fudge brownies

*Hummus plate. Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Chile pepper lime butter grilled prawn skewers

*Grilled corn ribs- seasoned with lime cilantro blackened spices and grated Romano cheese

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Chopped green salad cucumber heirloom tomatoes chopped vegetable citrus vinaigrette

Spinach salad chopped veggies crumbled bacon and blue cheese red onion grated egg yolk bacon dressing

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Espresso rubbed chicken crafted bbq sauce

*Baby back ribs slow roasted balsamic and honey

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

Aged *Strip Steak and lobster tails on the bbq extra cost $

Vegetarian selection stuffed squash roasted vegetables quinoa day vegetable and roasted potatoes or herb rice

Bbq chicken and ribs corn and potatoes

*Grilled watermelon vanilla ice cream and chocolate sauce

*S’mores on the grill classic

*Grilled peach guava jam short bread

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

Baked pineapple cinnamon and brown sugar whipped mascarpone and creme Anglaise

Whipped creme Anglaise fudge brownie

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

*Corn salsa corn chips refried beans and white bean purée

*Assorted cheese aged dried cured meats. Stuffed peppers brined olives. Marinated peppers and artichokes

*Grilled pork tenderloin bites honey mango glazed

*Blackened spiced chicken wings curried spiced sweet melon jam

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Chopped green salad black eyed peas toasted corn currie

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

Taco salad guacamole lime dour creme shredded lettuce black olives jalapeño tomatoes red onion shredded blended cheese

*Seafood paella- lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Argentine skirt steak marinated and dry rubbed. Grilled on the bbq roasted fingerling potatoes and day vegetable choice

*Cuban pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*Stuffed round steak with crab meat in a brown gravy with roasted vegetables over Spanish rice

Vegetarian choice stuffed eggplant with quinoa and roasted vegetables in a crushed tomato sauce

Blackened seabass fresh herbs day vegetables toasted tomatoes

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

*Brioche roll stuffed with whipped espresso mascarpone cheese

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

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolste

*Panettone bread putting seasonal fruit. Creme Anglaise dusted cocoa

*Grilled plantains with prosciutto and guava jam

*Baked Brie puff pastry bacon onion jam seasonal fruit compote fresh baguette

*Mussels Provençal white wine herbs de Provence toasted baguette

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

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Fondue pot-blended Swiss and Gouda. Crudités crusted bread beef carpaccio

Whipped Brie board wild flower honey figs and crusted bread

*Antipasto board- assorted cheese and charcuterie, white bean purée brined olives roasted long peppers with crostini and grilled flat bread

*Grilled Belgian endive salad radish heirloom tomatoes herb croutons champagne citrus vinaigrette

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Fresh herb salad- micro greens,dill herbs de Provence. Torn butter lettuce champagne dressed

*Skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Chicken coq Au Vin slow roasted in brandy with rosemary potatoes and charred root vegetables

*Pan seared scallops Swiss chard pillow filled with garlic herb potatoes day vegetable of choice

*Stuffed eggplant with roasted vegetables and quinoa

*Braised beef short ribs roasted vegetable of choice. Over garlic mashed or rosemary herb potatoes

*Potato gratin sliced pork tenderloin bacon jam, grape salsa grilled day vegetable

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Warm bread pudding sessional fruit or berries with creme Anglaise

*Creme brûlée fresh berries

*Neapolitan pastry layered puff pastry chocolate drizzle

*Chocolate eclair individual size. Powder sugar fudge brownie

Belgian waffle vanilla ice cream chocolate drizzle crumbled cinnamon crunch

*Assorted cheese and charcuterie brined olives roasted vegetables white bean purée and crusted bread

*Hummus plate. Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

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

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Butter board- grilled peach grape jam radish micros toasted almonds wild flower honey

*Whipped feta board brined olives wild flower honey

*Chopped Greek salad olives hot peppers feta cheese cucumbers. Oregano lemon dressing red onion

*Petite wedge salad chopped vegetables crumbled blue ranch thyme dressed

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Grilled Caesar herb croutons classic dressing wrapped in prosciutto

*Seafood paella- lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes

*Lamb loin chops rosemary rubbed mint garlic jam herb fingerlings charred asparagus or Brussels sprouts

*Lamb cacciatore over risotto

*Lamb skewers and chicken skewers over vegetables and herb rice

*Chilean sea bass blackened day vegetable choice roasted potatoes

*Chicken skewers over herb rice and vegetables

*Grilled pork rib chops braised and grilled finished over Spanish herb rice and a mango salsa

*Pork tenderloin olive tapenade cranberry coulis potato gratin

*Herb lemon chicken grilled and blackened wrapped in prosciutto filled with crab meat. Over charred sweet potatoes and cauliflower

*My signature dessert from Food Network “chopped” a bourbon poached apple with mascarpone cheese and chocolate drizzle

*My signature dessert from food network “chopped” a frozen mango sorbeto orange with mascarpone cheese and shaved chocolate

*Bananas foster classic rum sauce vanilla bean ice cream

*Classic S’mores cinnamon graham crackers colossal charred marshmallows with chocolate bar

*all butter croissant stuffed with whipped espresso mascarpone cheese

*Baked Brie puff pastry bacon onion jam seasonal fruit compote fresh baguette

*Roasted prawns in chile pepper lime butter with cantaloupe horseradish cocktail sauce

*Mussels Provençal white wine herbs de Provence toasted baguette

*Peanut chicken skewers. With ponzu dipping sauce

*Truffle Burrata, fresh pulled mozzarella cheese torn basil. Blended white bean purée. Herb cured olives with extra virgin olive oil. Brined peppers and roasted colossal garlic bulb. Grilled flat bread

*Hummus plate- blended garbanzo beans and northern beans. Rolled Grape leaves, Crafted white bean purée tabouli tizitki brined olives and grilled flat bread

*Blackened spiced chicken wings curried spiced sweet melon jam

*Grilled octopus- tender and flavorful braised in marinara sauce

*Pork dumplings with ponzu dipping sauce

Assorted bruschetta - ricotta and prosciutto brie and bacon onion jam roasted garlic and tomato fresh herbs

*Classic wedge salad chopped vegetables ranch thyme dressed crumbled pointe Reyes blue

*Grilled Belgian endive salad radish heirloom tomatoes herb croutons champagne citrus vinaigrette

*Caesar salad classic dressing heirloom tomatoes herb croutons shaved pecorino

*Salad lyonnaise poached farm egg pork belly vegetable confetti curried croutons citrus Dijon vinaigrette

*Chopped Greek salad olives hot peppers feta cheese cucumbers. Oregano lemon dressing red onion

*Watermelon and arugula salad with feta cheese cilantro and champagne citrus vinaigrette is

*Seaweed salad sesame and soy

*Chopped greens cucumbers radish snd carrots. Ginger dressed

*Surf and turf- tenderized thin round steak stuffed with lump crab meat over a Swiss chard pillow of herb potatoes finished with béchamel sauce

*Seafood paella- lobster,shrimp,scallops,mussels and white fish over herb Spanish rice with choice of vegetable

*Skirt steak marinated and dry rubbed grilled and served with day vegetable and garlic smashed rosemary potatoes

*Lamb loin chops rosemary rubbed mint garlic jam herb fingerlings charred asparagus or Brussels sprouts

*Chateaubriand- seared beef filet then slow roasted to perfection choice of day vegetable and potatoes

*Blackened sword fish over lentils with herbs de Provence gratin potatoes and day vegetable

*Dover sole bathed in toasted fennel butter white wine and wrapped around a lump crab cake over a Swiss chard pillow of herb potatoes and mixed steamed vegetables

*Chicken coq Au Vin slow roasted in brandy with rosemary potatoes and charred root vegetables

*Italian family style meal- all inclusive with lasagna rollotini Sicilian fennel meatballs, sausage with peppers and onion roasted artichokes and garlic bread

*Korean skirt steak marinated and grilled steamed bok choy and kimchi over roasted eggplant and rice

*Bacon wrapped salmon with carrot top pesto over fried rice with grilled vegetables

*My signature dessert from food network “chopped” espresso soaked lady finger mascarpone cheese poached seasonal fruit toasted coconut flakes and chocolate

*Brioche roll stuffed with whipped espresso mascarpone cheese

*Poached apple melted blue cheese wild flower Honey grill brioche crisp