Chef Maria Parish

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

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

California Salmon croquette with butter lettuce salad, corn relish and a citrus remoulade sauce

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

Ahi tuna tartare salad and wild arugula Salad- cucumber, avocado, tobiko caviar, sweet chili and soy ginger vinaigrette, crispy won-ton

Baked Local Ling Cod Provencal , tomato, spring onions, nicoise olives with rice pilaf

Baked Local Rock Fish filets Mediterranean style with tomato, onions, leeks with Israeli cous-cous pilaf

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

Poached Seasonal Fish Filets (Yum Nua) Lemongrass-Coriander Coconut Lime Broth

Apple Crisp with Straus Family Vanilla Ice Cram

Bananas Foster with Straus Vanilla Ice Cream and Whipped Cream

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

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

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

Lamb and pistachio meatballs with Labneh cheese dipping sauce and sumac

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

Roasted Za'atar Airline Chicken Breast, Toasted Freekeh Pilaf with Zatar Cauliflower and Garlic Cilantro Yogurt Sauce

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

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

Apple galette with Straus vanilla ice cream

Bananas Foster with Strauss Vanilla Ice Cream and Whipped Cream

Chocolate Decadence with cherries jubilee sauce and vanilla cream

Winter Bruschetta with Honey Squash Puree, Toasted Pecans, Maple glaze

Lamb, arugula, and pistachio meatballs with Labneh cheese sauce and sumac

Classic Shrimp cocktail served with spicy sweet chili cocktail sauce

Ahi crudo - capers, lemon zest, olive oil, cucumber rounds

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

Raw Petite Oysters with Japanese Tosazu Sauce

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

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

Coquilles St-Jacque- Scallops Gratinee - Wild Mushrooms-served in scallop shells

Winter Salad-Organic Arugula and Little Gem Lettuces, Ruby Beets, Haricot Verts, Laura Chenel Goat Cheese Browned Butter and Sherry Pecan Relish

Roasted beef filet tenderloin, potato gratin, Brussels sprouts and spinach, roasted garlic port reduction sauce

Baked Chilean sea-bass filets Mediterranean style with tomato, onions, leeks, green beans and spinach

Vegetarian upon request

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

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

(Seasonal) Crab Bisque with toasted brioche

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

Traditional Greek Style Grape Leaves (Dolmathe) ground lamb and beef with rice, herbs. Avogolemono Sauce

"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

Pan Seared Wild King Salmon Filet Sumac and Harissa Marinaded Costata Romanesco Zucchini - Baby Potato Gratin Sunflower Shoot Salad Haricot Vert - Nicoise Olives - Ranch Egg Podarvka Mild Ajvar and Tomato Coulis Pine-nut Caper Salsa

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

Baked Chilean sea-bass filets Mediterranean style with tomato, onions, leeks, green beans and spinach

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

Chocolate Decadence with cherries jubilee sauce and vanilla cream

Thai Bananas Foster with Green Tea Ice Cream, Ginger Caramel Sauce and Won-ton Crisps

Lamb and pistachio meatballs with Labneh cheese sauce and sumac

Indonesian Cauliflower Fritters with Sweet Pepper Sauce

Autumn Bruschetta with Honey Squash Puree, Toasted Pecans, Maple glaze

Little gem mediterranean salad with tomato, cucumbers, Bulgarian feta cheese, kalamata olives, fried garbanzo beans and red wine oregano vinaigrette

Moroccan Sweet Potato and Chickpea Soup with Pita Chips

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

Roasted Lemon Chicken and Potatoes, Moussaka made vegetarian, Stewed Green Beans and Tomato

4 hour whole Sonoma lamb leg braised with roasted potatoes and braised greek style green beans

Apple galette and creme frische

Baklava with Straus Vanilla Ice Cream

Autumn Bruschetta with Honey Squash Puree, Toasted Pecans, Maple glaze

California style Grilled Pizzetta with Sonoma meat Italian sausage and mozzarella cheese, basil

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

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

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

Roasted beef tenderloin, Hasselbacken potatoes, shaved Brussels sprouts and wild mushroom port reduction sauce

Bolognese Sauce with Pappardelle Pasta and Cheesy Garlic Bread

Tiramisu with dark chocolate sauce and fresh berries