Chef Maria Parish

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

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

Bellwether Farms Fresh Ricotta Cheese, Roasted Grapes and Mint, Balsamic Reduction, Crostini

Porcupine shrimp with remoulade sauce

Lamb and pistachio meatballs with Labneh cheese dipping sauce and sumac

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

Crispy tofu skewers with sweet chili sauce

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

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

Fresh Strawberry and Burrata Salad Wild Arugula - Pea Shoots - Basil Roasted Shallot Balsamic Reduction Toasted Sunflower Seeds

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

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

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

Braised Short Ribs, Buttermilk mashed potatoes, roasted brussels sprouts

Grilled Sonoma Lamb Lollipops, Yukon Gold Thyme and Mint Mashed Potatoes, Green Beans, Moroccan Chermoula Sauce

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

Frog Hallow Peach Cobbler with Vanilla Ice Cream

Raw or BBQ Hog Island Oysters

Cypress Hill Goat Cheese wild Grape Crostini Balsamic Reduction

Stemple Creek Ranch Beef Pistachio Meatballs with Labneh Sumac Sauce

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

(Seasonal) Dungeness Crab cake and baby gem salad with corn relish and a citrus remoulade sauce

Braised Sonoma lamb shank with mashed potatoes and shaved Brussel sprouts

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

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

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

Chocolate Decadence with cherries jubilee sauce and vanilla cream GF

Warm Chocolate Chip Cookies and Strauss Vanilla Ice Cream, Chocolate 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

Grilled zucchini and herbed goat cheese roulades with sun-dried tomato

Antipasto Skewers with Pesto Sauce

Shrimp Oreganata and Zucchini Fritters

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

(Seasonal) Dungeness Crab cake and baby gem salad with corn relish and a citrus remoulade sauce

Zuppa Toscana

Bistecca alla Fiorentina served with Eggplant Piccata and Parmesan pasta

Baked Chilean sea-bass Provencal , tomato, charred leeks onions, nicoise olives with rice pilaf

Classic Osso Buco with Citrus Gremolata, Ceamy Polenta and Buca Di Beppo Green Beans

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

Eggplant Piccata with lemon caper sauce

Tiramisu with dark chocolate sauce and fresh berries

Apple galette with Straus vanilla ice 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

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