Chef Maria Parish

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

"Nibble Board" Local Cured meats and Cheeses, Roasted and Raw Vegetables, Butternut Hummus dips, crostini, crackers, fresh bread

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

"Meatballs" with Pistachio and Labneh Cheese Sauce

Moroccan Baby Gem and Arugula Citrus Salad, Garbanzo Beans, Roasted Peppers, Roasted Tomatoes, Cucumbers, Olives, Pita Crisps

Fresh Breads

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

Family style: Grilled Lemon Chicken Skewers

Birthday cake can be ordered (separate charge)

Strawberry shortcake with buttermilk biscuits and Chantilly cream

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

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

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

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

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

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

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

Assorted Bruschettas with toppings: Tomato Basil, Goat Cheese and Walnut with Honey, Prosciutto and Fig

Duck confit with red onion jam and brioche

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

Arugula lamb and pistachio meatballs with Labneh cheese sauce and sumac

French onion stuffed mushrooms with herbed chicken sausage, melted brie cheese

Fresh Strawberry and Burrata Salad Wild Arugula - Pea Shoots - Basil Honey Balsamic Vinaigrette, Toasted Sunflower Seeds

Moroccan Citrus Salad Micro Greens and Pea-shoot Grapefruit, Blood Orange, Avocado, Feta Cheese (on the side) Pine Nuts, Orange Blossom Water and Mint Pomegranate Honey Vinaigrette, Pita Crisps

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

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

Grilled Rack of Lamb with Summer Succotash, marble potatoes

Pan Seared Local Halibut "Harissa and Rose" with Almond Rice Pilaf with Crispy Noodles and Peas

Pan seared Loch Duarte Salmon Filet with cauliflower puree, wilted spinach and wild mushroom sauce

Mediterranean Zucchini Fritters with Tzatziki Dip

Lamb and pistachio meatballs with Labneh cheese sauce and sumac

Dolmathes, stuffed grape leaves filled with pine-nuts, apricots and raisins, sweet onions, rice, herbs, tzatziki dipping sauce

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

Chicken liver pate with toasted brioche, pickled fennel and micro greens

Raw Petite Oysters with mignonette sauce

Baked Brie with maple toasted pecans and sliced bread, vegetables ( gluten free bread will be provided

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

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

Salad Nicoise lettuces, haricot verts, potato, seared Tuna, Olives

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

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

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

Flank Steak and Frites with Bearnaise Sauce

Vegetarian and dietary option available upon requests

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

Charcuterie Board with local cured meats, roasted vegetables, local cheeses, olives, fresh baguette and crackers

Lagunitas IPA Steamed Mussels with garlic and lemon

Pommes Frites with Garlic Aioli

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

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

Roasted Beef Filet Tenderloin or Rock Cod Filet Provencal with potato gratin, Brussels sprouts - spinach, wild mushroom port reduction sauce

Creme Brûlée' "open faced"- phyllo dough sugar and cinnamon, caramel sauce