Chef Noel Baird

Elevated Mini Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Italian Style Alpine Ranch Lamb Meatballs with a Mint and Honey Glaze

"Grown-Up" Korean Style Sloppy Joe Sliders Made With Carson Valley Meats Pork Shoulder and Chuck Topped with Kimchi and Served on Artesian Rolls

Elevated Albondigas (Latin Meatballs Made with Carson Valley Meats Short Rib, Chuck, Mexican Chorizo, Ground Chicharrones and Egg) in a Chipolte Adobo Tomato Sauce

Petaluma Farms Chili Lime Chicken Wings with a Soy, Chili and Rice Vinegar Dipping Sauce

Elevated Mini Cuban Sandwiches with Braised Carson Valley Meats Pork Shoulder, Capocollo, Prosciutto, Swiss Cheese and House Made Pickles: Served Warm

Alpine Ranch Garlic and Balsamic Vinegar Marinated Seared Lamb "Lollies" with a Dijon Aioli

House-made Gravlax Served Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Olive Oil Baked Crimini Mushroom Caps with a Carson Valley Meats Pulled Pork Stuffing

Broiled Atlantic Lobster Tails with a Cream and Sherry Sauce

Mezze/Charcuterie/Cheese/Antipasto Board Including a Variety of Meats, Sausages, Cheeses and Mezze Ingredients Including Hummus, Olives, Dates, Figs, Candied Pecans, Hot Honey and Date Syrup and Much More, Served with a Variety of Breads and Crackers

Wild Caught Shrimp Scampi Bruschetta with Garlic, Cherry Tomatoes, Red Peppers, Parmesan and Fresh Italian Herbs

Skirt Steak Flatbread with Cherry Tomatoes, Basil, Mozzarella Cheese, Fresh Italian Herbs, EVOO and Balsamic Vinegar

Seared Octopus with a White Bean, Cream and Pimenton Puree with Chili Oil Drops

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Organic Seasonal Fruit Salad Including Fresh Mozzarella Balls, Pecans and Fresh Mint with a White Balsamic Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves and Chèvre with a Honey, Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Cannellini Bean Salad: Cannellini Beans, Celery, Onion, Italian Spices, EVOO and Red Wine Vinegar

Arugula Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey and Dijon Aioli

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Local Heirloom Tomatoes

Local Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugala

Balsamic and Port Wine Poached Pear Salad with Gorgonzola Cheese, Red and Golden Raisins and Mint with an EVOO Drizzle

Heirloom Tomato Caprese Salad with Buffalo Mozzarella, Basil, Aged Balsamic Vinegar, EVOO and Chili Oil Drops (Optional)

Carson Valley Meats New York Steakhouse Style Seared New York Strip Steaks with Garlic and Calabrian Chili Mashed Potatoes and Creamed Spinach

Alpine Ranch Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Peteluma Farms Chicken Fricassée: Chicken Fricassée is a Traditional French Chicken Stew made with Browned Chicken Pieces Braised in a Creamy Mushroom and White Wine Sauce

Family Style French Cassoulet: a Meaty Stew of Petaluma Farms Chicken Thigh Confit, Garlic Saucisson, Carson Valley Meats Braised Pork Shoulder and White Beans with a Rich Duck Fat and Breadcrumb Crust

Authentic Valencian Paella with Shrimp, Chicken and Spanish Chorizo Served with Pimenton Aioli and Garlic Asparagus

Carson Valley Meats Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Coffee and Italian Spiced Carson Valley Meats Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

Cajun Jambalaya made with Petaluma Farms Chicken Thighs, Shrimp, Ham and Andouille Sausage Served with Stewed Collard Greens

Carnitas Enchiladas made with Carnitas, Duck Fat Refried Black Beans, Poblano Peppers, Rice, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema Served with Corn, Nopales and Huitlacoche Sautée

Elevated Taco Bar with Cumin and Coriander Wild Caught Shrimp, Chili Lime Petaluma Farms Boneless Chicken Thighs, Slow Roasted Chipotle Carson Valley Meats Beef Chuck, Duck Fat Carnitas and all the Fixings Served with Nopales and Huitlacoche Sautée

Elevated Lasagna made with House Made Italian Sausage Ragù, Parmesan Bechamel, Blistered Cherry Tomatoes, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Baked Snapper Filets Rubbed with a Combination of Miso, Ginger, Garlic and Sake Served with Baby Bok Choy and Sesame Spinach

Grilled Honey and Champagne Vinegar Glazed Salmon Served with Roasted Rosemary Garlic Potatoes and Parmesan Broccolini

Hibachi Style Noodles Ho Fun Style: Wild Caught Shrimp, Beef Chuck and Pork Shoulder, Napa Cabbage, Baby Bok Choy, Shitake Mushrooms, Bamboo Shoots, Bean Sprouts and Scrambled Eggs with Yum Yum Sauce Served with Asian Garlic Broccolini

Apple, Brown Butter and Thyme Crumble

Honey Bourbon, Chambord and Espresso Pecan Bacon Tiramisu Cake

Chocolate Torta Tenerina with Vanilla Cream

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Asian Pear and Lychee Crumble

New York Cheesecake with Strawberry Coulis

Black Forest Cake with a Vanilla Whipped Cream Frosting and Brandy Soaked Cherries

Chocolate and Kahlua Mousse Topped with Whipped Cream and Shaved Chocolate

Alaskan Halibut Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest, Lightly Smoked Maldon Salt

Broiled Lobster Tails with a Cream, Crab and Sherry Sauce

Olive Oil Baked Crimini Mushroom Caps with a Crab Stuffing

House-made Gravlax Served with Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Brie, Asparagus, Wild Mushrooms, Prosciutto and Fresh Thyme Pastry Bundles

Elevated Mini Cuban Sandwiches with Braised Pork Shoulder, Capocollo, Prosciutto, Swiss Cheese and House Made Pickles: Served Warm

Elevated Mini Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Charcuterie/Cheese Board Along with Olives, Candied Pecans, Hot Honey, Honeycomb and Date Syrup Served with a Variety of Crackers

Elevated Albondigas (Latin Meatballs) made with Short Rib, Ribeye, Chuck, Chorizo and Chicharrones in Chipolte Tomato Sauce

Elevated Jalapeño Popper Dip with Jalapeños, Chorizo, Cream Cheese, Crema, Cheddar and Jack Cheeses Topped with Queso Fresco and Served with Tortilla Chips

Chicago Style Italian Beef Sliders with Aged Provolone and House Made Giardiniera Served with Beef Jus

Italian Style Lamb Meatballs with a Mint and Honey Glaze

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Heirloom Tomatoes

Traditional Nicoise Salad Avec Anchovy Caper Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves, Chèvre, Honey and Croutons with a Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Duck Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugala

Organic Seasonal Fruit Salad with a Champagne Vinegar, Balsamic and Avacado Oil Vinaigrette

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Lobster, Shrimp, Green Mango and Avocado Salad with a Creamy Citrus and Basil Dressing

Mixed Greens Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey/Dijon Aioli

Hibachi Style Noodles Ho Fun Style: Shrimp, Pork and Beef with Yum Yum Sauce Served with Asian Garlic Broccolini

Argentine Style Tomahawk Ribeye with Chimichurri Along with Chipotle Mashed Potatoes and Nopales and Huitlacoche Sautée

New York Steakhouse Style Seared New York Strip Steaks with Garlic and Calabrian Chili Mashed Potatoes and Creamed Spinach

Seared Balsamic Glazed Duck Breast with Porcini Mushrooms, Prosciutto and Sage with Rosemary Roasted Potatoes

Caprese Filet Mignon: Filet Mignon Tournedos on Heirloom Tomato Slices with Fresh Basil and Char-melted Bufala Mozzarella Served with Sliced Portobello Garlic Linguine and Parmesan Broccolini

Duck Tikka Masala Served with Fragrant Saffron Rice and Cumin/coriander Cauliflower

Coffee and Italian Spiced Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

Miso and Honey Glazed Salmon Served with Mildly Spicy Stir Fried Cabbage and Kim Chi and Baby Bok Choy

Hibachi Style Fried Rice: Shrimp, Pork and Beef with Yum Yum Sauce Served with Asian Garlic Broccolini

Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Cajun Jambalaya with Duck, Shrimp, Lobster, Tasso Ham and Andouille Sausage Served with Stewed Collard Greens

Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Elevated Taco Bar with Butter Poached Lobster, Sautéed Smoked Paprika and Cumin Shrimp, Chili Lime Chicken, Slow Roasted Chipotle Beef, Duck Fat Carnitas, Braised Cumin/coriander Lamb and all the Fixings

Elevated Lasagna made with House Made Italian Sausage Ragù, Pamesan Bechamel, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

House Made Linguine and Gourmet Meatballs Made from Short Ribs, Rib Eye and Chuck Served with Parmesan Broccolini

French Cassoulet: a Meaty Stew of Chicken Thigh Confit, Sausage, Pork, and White Beans with a Rich Duck Fat and Breadcrumb Crust Served with Garlic Hericot Vert

Authentic House Made Linguine Seafood Fra Diavolo with Lobster, Shrimp, Mussels and Clams Served with Parmesan Broccolini

Elevated Seafood Lasagna made with a Lobster, Shrimp, Baccala and Blistered Cherry Tomatoes with a Mushroom Alfredo Sauce Served with Parmesan Broccolini

Carnitas Enchiladas made with Carnitas, Black Refried Beans, Poblano Peppers, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema Served with Yellow Rice and Nopales and Huitlacoche Sautée

Family Style Authentic Valencian Paella with Chicken and Spanish Chorizo Served with Pimenton Aioli and Garlic Asparagus

Creme Fraiche Cheesecake with Apricot Coulis

Apple, Brown Butter and Thyme Crumble

Honey Bourbon, Chambord, Espresso, Pecan and Bacon Tiramisu

Asian Pear and Lychee Crumble

Honey Vanilla Thyme Pots de Creme

Assorted Cheese Platter with Candied Pecans, Hot Honey, Honeycomb and Date Syrup with a Variety of Crackers

Chocolate Torta Tenerina with Vanilla Mascarpone Cream

Salmon Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest, Lightly Smoked Maldon Salt

Broiled Lobster Tails with a Cream and Sherry Sauce

Olive Oil Baked Crimini Mushroom Caps with a Truffle Stuffing

House-made Gravlax Served with Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Elevated Mini Cuban Sandwiches with Braised Pork Shoulder, Capocollo, Prosciutto, Swiss Cheese and House Made Pickles: Served Warm

Elevated Mini Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Mezze/Charcuterie/Cheese Board Including a Variety of Meats, Sausages, Cheeses and Mezze Ingredients Including Hummus, Olives, Dates, Figs, Candied Pecans, Hot Honey and Date Syrup and Much More, Served with a Variety of Breads and Crackers

Elevated Albondigas (Latin Meatballs) made with Short Rib, Ribeye, Chuck, Chorizo and Chicharrones in Chipolte Tomato Sauce

Elevated Jalapeño Popper Dip with Jalapeños, Chorizo, Cream Cheese, Crema, Cheddar and Jack Cheeses Topped with Queso Fresco and Served with Tortilla Chips

Chicago Style Italian Beef Sliders with Aged Provolone and House Made Giardiniera Served with Beef Jus

Italian Style Lamb Meatballs with a Mint and Honey Glaze

Wild Caught Shrimp Scampi Bruschetta with Garlic, Cherry Tomatoes, Red Peppers and Fresh Italian Herbs

Tender Sautéed Octopus on a White Bean, Cream and Pimenton Puree with Chili Oil Drops

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Heirloom Tomatoes

Salade au Chèvre: Mixed Greens, Mint Leaves, Chèvre, Honey and Croutons with a Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Local Egg Salad with Calabrian Chili Aioli Served Over Arugala

Organic Seasonal Fruit Salad with a Champagne Vinegar, Balsamic and Avacado Oil Vinaigrette

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Shrimp, Green Mango and Avocado Salad with a Creamy Citrus and Basil Dressing

Mixed Greens Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey and Dijon Aioli

Hibachi Style Noodles Ho Fun Style: Chicken, Shrimp, Beef Chuck, Pork Shoulder, Napa Cabbage, Baby Bok Choy, Shitake Mushrooms, Bamboo Shoots, Bean Sprouts and Scrambled Eggs with Yum Yum Sauce Served with Asian Garlic Broccolini

Grilled Italian Style Tomahawk Ribeye with Calabrian Chili Aioli Served with Sliced Portobello Garlic Linguine (hand made) and Parmesan Broccolini

New York Steakhouse Style Seared New York Strip Steaks with Au Gratin Potatoes and Sautéed Asparagus

Seared Balsamic Glazed Duck Breast with Porcini Mushrooms, Prosciutto and Sage with Potatoes and Parmesan Broccolini

Filet Mignon Tournedos Served with Sliced Portobello Garlic Linguine and Parmesan Broccolini

Duck Tikka Masala Served with Fragrant Saffron Rice and Cumin/coriander Cauliflower

Coffee and Italian Spiced Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

Miso and Honey Glazed Salmon Served with Mildly Spicy Stir Fried Cabbage and Kim Chi and Baby Bok Choy

Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Cajun Jambalaya with Chicken, Shrimp, Tasso Ham and Andouille Sausage Served with Stewed Collard Greens

Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Elevated Taco Bar with Butter Sautéed Smoked Paprika and Cumin Shrimp, Chili Lime Chicken, Slow Roasted Chipotle Beef, Duck Fat Carnitas and all the Fixings Served with Corn, Nopales and Huitlacoche Sautée

Elevated Lasagna made with House Made Italian Sausage Ragù, Pamesan Bechamel, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

French Cassoulet: a Meaty Stew of Chicken Thigh Confit, Sausage, Pork, and White Beans with a Rich Duck Fat and Breadcrumb Crust Served with Garlic Hericot Vert

Authentic House Made Linguine Seafood Fra Diavolo with Shrimp, Mussels and Clams Served with Parmesan Broccolini

Elevated Seafood Lasagna made with a Shrimp, Bay Scallops, Snapper and Blistered Cherry Tomatoes with a Mushroom Alfredo Sauce Served with Parmesan Broccolini

Carnitas Enchiladas made with Carnitas, Black Refried Beans, Poblano Peppers, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema Served with Yellow Rice and Corn, Nopales and Huitlacoche Sautée

Authentic Valencian Paella with Chicken, Shrimp and Spanish Chorizo Served with Pimenton Aioli and Garlic Asparagus

New York Cheesecake with Strawberry Coulis

Apple, Brown Butter and Thyme Crumble

Honey Bourbon, Chambord, Espresso, Pecan and Bacon Tiramisu Cake

Asian Pear and Lychee Crumble

Assorted Cheese Platter with Candied Pecans, Hot Honey, Honeycomb and Date Syrup with a Variety of Crackers

Chocolate Torta Tenerina with Vanilla Mascarpone Cream

Chocolate and Espresso Mousse Topped with Whipped Cream and Shaved Chocolate

Chocolate Mousse Cake

Lemon Olive Oil Cake with Strawberry Compote

Elevated Mini Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Italian Style Alpine Ranch Lamb Meatballs with a Mint and Honey Glaze

"Grown-Up" Korean Style Sloppy Joe Sliders Made With Carson Valley Meats Pork Shoulder and Chuck Topped with Kimchi and Served on Artesian Rolls

Elevated Albondigas (Latin Meatballs Made with Carson Valley Meats Short Rib, Chuck, Mexican Chorizo, Ground Chicharrones and Egg) in a Chipolte Adobo Tomato Sauce

Petaluma Farms Chili Lime Chicken Wings with a Soy, Chili and Rice Vinegar Dipping Sauce

Elevated Mini Cuban Sandwiches with Braised Carson Valley Meats Pork Shoulder, Capocollo, Prosciutto, Swiss Cheese and House Made Pickles: Served Warm

Alpine Ranch Garlic and Balsamic Vinegar Marinated Seared Lamb "Lollies" with a Dijon Aioli

House-made Gravlax Served Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Olive Oil Baked Crimini Mushroom Caps with a Carson Valley Meats Pulled Pork Stuffing

Broiled Atlantic Lobster Tails with a Cream and Sherry Sauce

Mezze/Charcuterie/Cheese/Antipasto Board Including a Variety of Meats, Sausages, Cheeses and Mezze Ingredients Including Hummus, Olives, Dates, Figs, Candied Pecans, Hot Honey and Date Syrup and Much More, Served with a Variety of Breads and Crackers

Wild Caught Shrimp Scampi Bruschetta with Garlic, Cherry Tomatoes, Red Peppers, Parmesan and Fresh Italian Herbs

Skirt Steak Flatbread with Cherry Tomatoes, Basil, Mozzarella Cheese, Fresh Italian Herbs, EVOO and Balsamic Vinegar

Seared Octopus with a White Bean, Cream and Pimenton Puree with Chili Oil Drops

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Organic Seasonal Fruit Salad Including Fresh Mozzarella Balls, Pecans and Fresh Mint with a White Balsamic Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves and Chèvre with a Honey, Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Cannellini Bean Salad: Cannellini Beans, Celery, Onion, Italian Spices, EVOO and Red Wine Vinegar

Arugula Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey and Dijon Aioli

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Local Heirloom Tomatoes

Local Egg Salad with Calabrian Chili Aioli Served Over Heirloom Tomatoes

Balsamic and Port Wine Poached Pear Salad with Gorgonzola Cheese, Red and Golden Raisins and Mint with an EVOO Drizzle

Heirloom Tomato Caprese Salad with Buffalo Mozzarella, Basil, Aged Balsamic Vinegar, EVOO, Smoked Maldon Salt and Chili Oil Drops (Optional)

Carson Valley Meats Italian Steakhouse Style Seared New York Strip Steaks on House Made Linguine with Butter, Garlic and Fresh Italian Herbs with Sautéed Portobello Mushrooms Served with Parmesan Broccolini

Alpine Ranch Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Peteluma Farms Chicken Fricassée: Traditional French Chicken Stew made with Browned Chicken Pieces Braised in a Creamy Mushroom and White Wine Sauce Served Over Hand Made Buttered Linguini with Hericot Vert

Family Style French Cassoulet: a Meaty Stew of Petaluma Farms Chicken Thigh Confit, Garlic Saucisson, Carson Valley Meats Braised Pork Shoulder and White Beans with a Rich Duck Fat and Breadcrumb Crust

Authentic Valencian Paella with Shrimp, Chicken and Spanish Chorizo Served with Pimenton Aioli and Garlic Asparagus

Carson Valley Meats Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Coffee and Italian Spiced Carson Valley Meats Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

Cajun Jambalaya made with Petaluma Farms Chicken Thighs, Shrimp, Ham and Andouille Sausage Served with Stewed Collard Greens

Carnitas Enchiladas made with Carnitas, Duck Fat Refried Black Beans, Poblano Peppers, Rice, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema Served with Corn, Nopales and Huitlacoche Sautée

Elevated Taco Bar with Cumin and Coriander Wild Caught Shrimp, Chili Lime Petaluma Farms Boneless Chicken Thighs, Slow Roasted Chipotle Carson Valley Meats Beef Chuck, Duck Fat Carnitas and all the Fixings Served with Corn, Nopales and Huitlacoche Sautée

Elevated Lasagna made with House Made Italian Sausage Ragù, Parmesan Bechamel, Blistered Cherry Tomatoes, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Baked Snapper Filets Rubbed with a Combination of Miso, Ginger, Garlic and Sake Served with Baby Bok Choy and Sesame Spinach

Grilled Honey and Champagne Vinegar Glazed Salmon Served with Roasted Rosemary Garlic Potatoes and Parmesan Broccolini

Hibachi Style Noodles Ho Fun Style: Wild Caught Shrimp, Chicken, Beef Chuck and Pork Shoulder, Napa Cabbage, Baby Bok Choy, Shitake Mushrooms, Bamboo Shoots, Bean Sprouts and Scrambled Eggs with Yum Yum Sauce Served with Asian Garlic Broccolini

Apple, Brown Butter and Thyme Crumble

Honey Bourbon, Chambord and Espresso Pecan Bacon Tiramisu Cake

Chocolate Torta Tenerina with Vanilla Cream

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Asian Pear and Lychee Crumble

New York Cheesecake with Strawberry Coulis

Black Forest Cake with a Vanilla Whipped Cream Frosting and Brandy Soaked Cherries

Chocolate and Kahlua Mousse Topped with Whipped Cream and Shaved Chocolate

Chocolate Mousse Cake

Sweet Olive Oil Cake with Apple and Lemon Compote

Mezze/Charcuterie/Cheese/Antipasto Board Including a Variety of Meats, Sausages, Cheeses and Mezze Ingredients Including Hummus, Olives, Dates, Figs, Candied Pecans, Hot Honey and Date Syrup and Much More, Served with a Variety of Breads and Crackers

Baked Cremini Mushroom Caps with an Italian Truffle Stuffing

Italian Style Alpine Ranch Lamb Meatballs with a Mint and Honey Glaze

Alpine Ranch Garlic and Balsamic Vinegar Marinated Seared Lamb "Lollies" with a Dijon Aioli

Elevated Mini Italian Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Shrimp Scampi Bruschetta with Parmesan and Fresh Italian Herbs

Skirt Steak Flatbread with Cherry Tomatoes, Basil, Mozzarella Cheese, Fresh Italian Herbs, EVOO and Balsamic Vinegar

Broiled Lobster Tails with a Cream and Sherry Sauce

Salmon Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest and Lightly Smoked Maldon Salt

Chicago Style Italian Beef Sliders with Carson Valley Ranch Top Round, Aged Provolone and House Made Giardiniera Served with Beef Jus

Seared Octopus with a White Bean, Cream and Pimenton Puree with Chili Oil Drops

Heirloom Tomato Caprese Salad with Buffalo Mozzarella, Prosciutto, Basil, Aged Balsamic Vinegar, EVOO and Lightly Smoked Malden Salt

Arugula Salad with Apple, Gorgonzola Cheese and Candied Pecans with a Honey and Dijon Aioli

Organic Italian Fruit Salad with Marscepone Cheese, Mint and a White Balsamic Vinaigrette

Italian Parsley Salad with Fresh Mozzarella Balls, Cherry Tomatoes, Red Onion, Red and Golden Raisins, Mint and Red Bell Pepper with a Lemon, Dijon Mustard and Extra Virgin Olive Oil Dressing

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Heirloom Tomatoes

Tuscan Panzanella Salad Made with Bread, Buffalo Mozzarella Balls, Cherry Tomatoes, Shallots, Fresh Thyme and Basil with an Extra Virgin Olive Oil and Red Wine Vinegar Dressing

Italian Cannellini Bean Salad: Cannellini Beans, Cherry Tomatoes, Celery, Onion, Black Olives, Italian Spices, EVOO and Red Wine Vinegar

Local Egg Salad with Calabrian Chili Aioli Served Over Arugula

Traditional Caesar Salad with or without Anchovies

Seared Italian Style New York Strip Steaks with Calabrian Chili Aioli Served with Sliced Portobello Garlic Linguine and Parmesan Broccolini

Classic Italian Chicken Parmesan Served over House Made Linguine with Butter, Garlic and Fresh Italian Herbs and Parmesan Broccolini

Elevated Lasagna made with House Made Italian Sausage Ragù, Parmesan Bechamel, Blistered Cherry Tomatoes, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Chicken Piccata Made with Sauteed Floured Boneless Chicken Thighs, Capers, Chicken Stock, White Wine, Cream, Garlic, Parsley and Parmesan Cheese Served with Sautéed Dill Zucchini

Chicken Cacciatore Made with Floured Boneless Chicken Thighs, Carrots, Celery, Onion, Tomatoes, Cremini Mushrooms, Garlic and Red Wine Served Over Creme Fraiche Polenta Along with Parmesan Broccolini

Honey and Champagne Vinegar Glazed Salmon Served with Roasted Rosemary Potatoes and Carmelized Brussel Sprouts

Alpine Ranch Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Carson Valley Meats Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Authentic House Made Linguine Seafood Fra Diavolo with Shrimp, Clams and Mussels Served with Parmesan Broccolini

Elevated Seafood Lasagna made with Shrimp, Bay Scallops and Snapper with a Mushroom Alfredo Sauce and Blistered Cherry Tomatoes Served with Parmesan Broccolini

New York Cheesecake with Strawberry Coulis

Chocolate Torta Tenerina with Vanilla Whipped Cream

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Honey Bourbon, Chambord, Espresso, Pecan and Bacon Tiramisu Cake

Apple, Brown Butter and Thyme Crumble Served with Vanilla Whipped Cream

Italian Style Flan with Caramel Sauce

Sweet Olive Oil Cake with Apple/Lemon Compote

Chocolate and Espresso Mousse Topped with Whipped Cream and Shaved Chocolate

Chocolate Mousse Cake

Elevated Mini Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Italian Style Alpine Ranch Lamb Meatballs with a Mint and Honey Glaze

"Grown-Up" Korean Style Sloppy Joe Sliders Made With Carson Valley Meats Pork Shoulder and Chuck Topped with Kimchi and Served on Artesian Rolls

Elevated Albondigas (Latin Meatballs Made with Carson Valley Meats Short Rib, Chuck, Mexican Chorizo, Ground Chicharrones and Egg) in a Chipolte Adobo Tomato Sauce

Petaluma Farms Chili Lime Chicken Wings with a Soy, Chili and Rice Vinegar Dipping Sauce

Elevated Mini Cuban Sandwiches with Braised Carson Valley Meats Pork Shoulder, Capocollo, Prosciutto, Swiss Cheese and House Made Pickles: Served Warm

Alpine Ranch Garlic and Balsamic Vinegar Marinated Seared Lamb "Lollies" with a Dijon Aioli

House-made Gravlax Served Creme Fraiche, Capers and Dill: Served with Mini Bagels and a Variety of Crackers

Olive Oil Baked Crimini Mushroom Caps with a Carson Valley Meats Pulled Pork Stuffing

Broiled Atlantic Lobster Tails with a Cream and Sherry Sauce

Mezze/Charcuterie/Cheese/Antipasto Board Including a Variety of Meats, Sausages, Cheeses and Mezze Ingredients Including Hummus, Olives, Dates, Figs, Candied Pecans, Hot Honey and Date Syrup and Much More, Served with a Variety of Breads and Crackers

Wild Caught Shrimp Scampi Bruschetta with Garlic, Cherry Tomatoes, Red Peppers, Parmesan and Fresh Italian Herbs

Skirt Steak Flatbread with Cherry Tomatoes, Basil, Mozzarella Cheese, Fresh Italian Herbs, EVOO and Balsamic Vinegar

Seared Octopus with a White Bean, Cream and Pimenton Puree with Chili Oil Drops

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Organic Seasonal Fruit Salad Including Fresh Mozzarella Balls, Pecans and Fresh Mint with a White Balsamic Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves and Chèvre with a Honey, Dijon Mustard, Champagne Vinegar and Walnut Oil Dressing

Cannellini Bean Salad: Cannellini Beans, Celery, Onion, Italian Spices, EVOO and Red Wine Vinegar

Arugula Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey and Dijon Aioli

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Local Heirloom Tomatoes

Local Egg Salad with Calabrian Chili Aioli Served Over Arugala

Balsamic and Port Wine Poached Pear Salad with Gorgonzola Cheese, Red and Golden Raisins and Mint with an EVOO Drizzle

Heirloom Tomato Caprese Salad with Buffalo Mozzarella, Basil, Aged Balsamic Vinegar, EVOO and Chili Oil Drops (Optional)

Panzanella Salad Made with Artesian Bread, Buffalo Mozzarella Balls, Cherry Tomatoes, Shallots, Fresh Thyme and Basil with an Extra Virgin Olive Oil and Red Wine Vinegar Dressing

Traditional Caesar Salad with or without Anchovies

Carson Valley Meats New York Steakhouse Style Seared New York Strip Steak with Potatoes Au Gratin and Dill Zucchini

Alpine Ranch Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Peteluma Farms Chicken Fricassée: Chicken Fricassée is a Traditional French Chicken Stew made with Browned Chicken Pieces Braised in a Creamy Mushroom and White Wine Sauce

Family Style French Cassoulet: a Meaty Stew of Petaluma Farms Chicken Thigh Confit, Garlic Saucisson, Carson Valley Meats Braised Pork Shoulder and White Beans with a Rich Duck Fat and Breadcrumb Crust

Authentic Valencian Paella with Shrimp, Chicken and Spanish Chorizo Served with Pimenton Aioli and Garlic Asparagus

Carson Valley Meats Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Coffee and Italian Spiced Carson Valley Meats Pork Tenderloin Served with House Made Linguine with Butter, Garlic and Fresh Italian Herbs Along with Parmesan Broccolini

Cajun Jambalaya made with Petaluma Farms Chicken Thighs, Shrimp, Ham and Andouille Sausage Served with Stewed Collard Greens

Carnitas Enchiladas made with Carnitas, Duck Fat Refried Black Beans, Poblano Peppers, Rice, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema Served with Corn, Nopales and Huitlacoche Sautée

Elevated Taco Bar with Cumin and Coriander Wild Caught Shrimp, Chili Lime Petaluma Farms Boneless Chicken Thighs, Slow Roasted Chipotle Carson Valley Meats Beef Chuck, Duck Fat Carnitas and all the Fixings Served with Corn, Nopales and Huitlacoche Sautée

Elevated Lasagna made with House Made Italian Sausage Ragù, Parmesan Bechamel, Blistered Cherry Tomatoes, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Baked Snapper Filets Rubbed with a Combination of Miso, Ginger, Garlic and Sake Served with Baby Bok Choy and Sesame Spinach

Grilled Honey and Champagne Vinegar Glazed Salmon Served with Roasted Rosemary Garlic Potatoes and Parmesan Broccolini

Hibachi Style Noodles Udon Style: Wild Caught Shrimp, Chicken, Chuck and Pork Shoulder, Napa Cabbage, Baby Bok Choy, Shitake Mushrooms, Bamboo Shoots, Bean Sprouts and Scrambled Eggs with Yum Yum Sauce Served with Asian Garlic Broccolini

Apple, Brown Butter and Thyme Crumble

Honey Bourbon, Chambord and Espresso Pecan Bacon Tiramisu Cake

Chocolate Torta Tenerina with Vanilla Cream

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Asian Pear and Lychee Crumble

New York Cheesecake with Strawberry Coulis

Black Forest Cake with a Vanilla Whipped Cream Frosting and Brandy Soaked Cherries

Chocolate and Kahlua Mousse Topped with Whipped Cream and Shaved Chocolate

Chocolate Mousse Cake

Mezze/Charcuterie/Cheese/Antipasto Board Including a Variety of Meats, Sausages, Cheeses and Mezze Ingredients Including Hummus, Olives, Dates, Figs, Candied Pecans, Hot Honey and Date Syrup and Much More, Served with a Variety of Breads and Crackers

Baked Cremini Mushroom Caps with an Italian Truffle Stuffing

Italian Style Alpine Ranch Lamb Meatballs with a Mint and Honey Glaze

Alpine Ranch Garlic and Balsamic Vinegar Marinated Seared Lamb "Lollies" with a Dijon Aioli

Elevated Mini Italian Muffulettas with Prosciutto, Capocollo, Mortadella, Genoa Salami and Provolone with House Made Olive Salad: Served Warm

Shrimp Scampi Bruschetta with Parmesan and Fresh Italian Herbs

Skirt Steak Flatbread with Cherry Tomatoes, Basil, Mozzarella Cheese, Fresh Italian Herbs, EVOO and Balsamic Vinegar

Broiled Lobster Tails with a Cream and Sherry Sauce

Salmon Crudo with Thinly Sliced Jalapeño, EVOO, Micro Greens, Lemon Zest and Lightly Smoked Maldon Salt

Chicago Style Italian Beef Sliders with Carson Valley Ranch Top Round, Aged Provolone and House Made Giardiniera Served with Beef Jus

Seared Octopus with a White Bean, Cream and Pimenton Puree with Chili Oil Drops

Aged Balsamic and Garlic Marinated Seared Lamb Chop "Lollies" with Calabrian Chili and Dijon Aioli

Heirloom Tomato Caprese Salad with Buffalo Mozzarella, Prosciutto, Basil, Aged Balsamic Vinegar, EVOO and Lightly Smoked Malden Salt

Arugula Salad with Apple, Gorgonzola Cheese and Candied Pecans with a Honey and Dijon Aioli

Organic Italian Fruit Salad with Marscepone Cheese, Mint and a White Balsamic Vinaigrette

Italian Parsley Salad with Fresh Mozzarella Balls, Cherry Tomatoes, Red Onion, Red and Golden Raisins, Mint and Red Bell Pepper with a Lemon, Dijon Mustard and Extra Virgin Olive Oil Dressing

A Salad of Wild Caught Shrimp with Calabrian Chili Aioli on Heirloom Tomatoes

Tuscan Panzanella Salad Made with Bread, Buffalo Mozzarella Balls, Cherry Tomatoes, Shallots, Fresh Thyme and Basil with an Extra Virgin Olive Oil and Red Wine Vinegar Dressing

Italian Cannellini Bean Salad: Cannellini Beans, Cherry Tomatoes, Celery, Onion, Black Olives, Italian Spices, EVOO and Red Wine Vinegar

Duck Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugula

Seared Italian Style New York Strip Steaks with Calabrian Chili Aioli Served with Sliced Portobello Garlic Linguine and Parmesan Broccolini

Classic Italian Chicken Parmesan Served over House Made Linguine with Butter, Garlic and Fresh Italian Herbs and Parmesan Broccolini

Elevated Lasagna made with House Made Italian Sausage Ragù, Parmesan Bechamel, Blistered Cherry Tomatoes, Mozzarella, Provolone, Taleggio and Ricotta Cheeses Served with Parmesan Broccolini

Chicken Piccata Made with Sauteed Floured Boneless Chicken Thighs, Capers, Chicken Stock, White Wine, Cream, Garlic, Parsley and Parmesan Cheese Served with Sautéed Dill Zucchini

Chicken Cacciatore Made with Floured Boneless Chicken Thighs, Carrots, Celery, Onion, Tomatoes, Cremini Mushrooms, Garlic and Red Wine Served Over Creme Fraiche Polenta Along with Parmesan Broccolini

Honey and Champagne Vinegar Glazed Salmon Served with Roasted Rosemary Potatoes and Carmelized Brussel Sprouts

Alpine Ranch Braised Red Wine and Garlic Lamb Shanks Served Over Creamy Creme Fraiche Polenta with Sautéed Portobello Mushrooms and Spinach

Carson Valley Meats Tri-Tip Marinated in Italian Herbs and Spices combined with Olive Oil and a touch of Red Wine Vinegar Served with Calabrian Chili Mashed Potatoes and Parmesan Broccolini

Authentic House Made Linguine Seafood Fra Diavolo with Shrimp, Clams and Mussels Served with Parmesan Broccolini

Elevated Seafood Lasagna made with Shrimp, Bay Scallops and Snapper with a Mushroom Alfredo Sauce and Blistered Cherry Tomatoes Served with Parmesan Broccolini

Mascarpone and Ricotta Cheesecake with Apricot Coulis

Chocolate Torta Tenerina with Vanilla Whipped Cream

Cannoli "Chips & Dip" - Chocolate Chip Cannoli Cream with Cinnamon Sugar Chips

Honey Bourbon, Chambord, Espresso, Pecan and Bacon Tiramisu

Apple, Brown Butter and Thyme Crumble Served with Vanilla Whipped Cream

Crema al Mascarpone (Mascarpone Mousse) Made with Vanilla and Dark Rum

Italian Style Flan with Caramel Sauce

Sweet Olive Oil Cake with Apple/Lemon Compote

Fondue Made from Gruyére, Emmentaler, Garlic, White Wine, Dry Sherry and a Touch of Nutmeg and Black Pepper with Toasted Baguette Cubes, Soft Pretzel Cubes, Roasted Potatoes, House-made Cooked Meatballs, Crimini Mushrooms and Apples

A Salad of Mixed Greens, Tarragon and Mint with a Dijon Mustard, Honey, Champagne Vinegar and Walnut Oil Dressing

Shrimp, Green Mango and Avocado Salad with a Creamy Citrus and Basil Dressing Served over Arugula

Arugula Salad with Apple, Gorgonzola Cheese and Walnuts with a Honey and Dijon Aioli

Bistro Salad with Lettuce, Fresh Tarragon, Chives, Parsley and Pickled Shallots with a Lemon/Dijon Vinaigrette

Salade au Chèvre: Mixed Greens, Mint Leaves and Chèvre with a Honey, Dijon Mustard, Champagne Vinegar, Dijon and EVOO Dressing

Duck Egg Salad with Calabrian Chili Infused Mayonnaise Served Over Arugula

Fondue Bourguignonne (Oil and Duck Fat) with Sirloin Cubes, Chicken Thigh Cubes, Duck Breast Cubes, Salmon Cubes, Bay Scallops, Shrimp, Fennel, Green Peppers and Mushrooms

Apple, Brown Butter and Thyme Crumble

Chocolate and Kahlua Mousse Topped with Whipped Cream and Shaved Chocolate

Creme Fraiche Cheesecake with Strawberry Coulis