Chef Noel Baird

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

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

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

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

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

Traditional Caesar Salad with or without Anchovies

Carson Valley Meats New York Steakhouse Style Seared Sirloin Steaks and a Lobster Tail with Sautéed Asparagus Served with a Cream and Sherry Sauce

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

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

Broiled Lobster Tails with a Cream amd Sherry Sauce Topped with Paddlefish Caviar

Crimini Mushroom Caps with a Crab Stuffing

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

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

Shrimp Saganaki (Marinated Sauteed Shrimp with Onions, Garlic, Tomato, Oregano, Dill, Chili, Kalamata Olives, Fresh Herbs and Feta Cheese)

Refined Mezze and Cheese Board Served with Olives, Candied Pecans, Hot Honey, Honeycomb, Date Syrup and Assorted Crackers

Orzo Pasta with Shrimp, Tomatoes, Garlic, Basil, Calabrian Pepper Puree, Butter and Parmesan Cheese

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

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

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

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

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

Local Egg Salad with Smoked Paprika Aioli Served Over Arugula

Mediterranean Organic Fruit Salad with a White Balsamic Vinaigrette

Traditional Caesar Salad with or without Anchovies

Grilled Honey and Champagne Vinegar Glazed Salmon Served with Au Gratin Potatoes and 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

Authentic Valencian Paella with Shrimp, Mussels, Clams and Spanish Chorizo Served with Pimenton Aioli and Sautéed Asparagus

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

Baked Mediterranean Spiced Snapper Filets Topped with Sautéed Shrimp and a Cream and Sherry Sauce Along with Parmesan Broccolini

Chocolate Torta Tenerina with Vanilla Whipped Cream

Honey Bourbon, Chambord, Espresso and Pecan Tiramisu Cake

New York Cheesecake with Strawberry Coulis

Chocolate and Espresso Mousse Topped with Whipped Cream and Shaved Chocolate

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

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

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

Seared Enoki Mushroom Bundles with a Miso/Saki Glaze

Ika "Pasta" with Uni Cream and Paddlefish Caviar

Chicken, Cucumber and Spinach Goma-ae

Broiled Lobster Tails with a Saki, Shoyu and Mirin Sauce Topped with Masago

Ahi Poke with Avocado, Wakame and Tobiko with a Semi-Sweet and Mildly Spicy Soy, Rice Vinegar and Sake Dressing

Duck and Century Egg Congee Topped with Crispy Duck Skin "Croutons", Spring Onions and Quail Eggs

House Smoked Sake (Salmon) Shashimi with a Shoyu, Rice Vinegar and Sake Sauce with Mixed Tsukemono and Chili Drops

Hirami (Halibut) Shashimi with a Shoyu, Rice Vinegar and Sake Sauce with Mixed Tsukemono and Chili Drops

Glass Noodles with Chicken, Shrimp and Vegetables with a White Miso and Sesame Sauce

Spicy Curry Jalapeño Poppers Made with Cream Cheese, Chedder, Green Onions and Indian Curry

Duck Egg Salad with Wasabi Infused Japenese Mayonnaise Served Over Arugala

Ebi (Shrimp) Salad with Wasabi Aioli Served Over Wakame Topped with Paddlefish Caviar

Seared Tuna, Arugula and Avocado Salad with Miso Lime Vinaigrette

Charred Lobster and Shrimp Salad with a Miso Lime Vinaigrette

Chinese Duck Salad with Napa and Purple Cabbage, Baby Carrots and Shallots

Elevated Vietnamese Spring Rolls with Prosciutto, Mint, Green Onions and Bean Sprouts with a Peanut, Soy Sauce and Chili Oil Dipping Sauce

Miso Rubbed Steamed Whole Pacific Snapper with Ginger, Garlic, Soy Sauce and Sake Served with Baby Bok Choy and Sesame Spinach (Tableside filleting)

Chinese Style Hoisin Glazed Duck Breast Served with Baby Bok Choy and Mashed Garlic Taro

Hibachi Style Lo Mein: Shrimp, Pork, Beef, Hearts of Palm and Bok Choy with Yum Yum Sauce Served with Asian Garlic Broccolini

Char Siu (Chinese BBQ Pork) with a Plum Vinegar and Hoisen Reduction Served with Baby Bok Choy and Sesame Spinach

Wagyu Mongolian Beef with Fried Rice and Baby Bok Choy

Chinese Beef with Oyster Mushrooms Served with Napa and Purple Cabbage Sautée and Rice

Drunken Shrimp Made with Fermented Bean Curd, Shaoxing (Chinese Wine), Garlic and Ginger Served with Fragrant Rice and Baby Bok Choy

Chicken Tikka Masala Served with Fragrant Saffron Rice and Cumin/Coriander Cauliflower

Asian Pear and Lychee Crumble

Mango Custard with Ginger Gastrique

Cantonese Red Bean and Vanilla Custard

Asian Pear Tart Tatin

Japenese Purin with a White Miso and Mango Drizzle

Chinese Style Rice Pudding with Dried Cherries

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

Tiradito (Pounded Raw Halibut, Cilantro, Chili Oil, Lemon and Lime Juice)

Chili Lime Chicken Tostadas with Mexican Crema and Queso Fresca

Broiled Lobster Tails with a Crema Crab/Mezcal Sauce Topped with Paddlefish Caviar

Elevated Mini Cuban Sandwiches with Capocollo and Prosciutto

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

Peruvian Shrimp and Snapper Seviche

Latin Tuna Tartar (Raw Tuna, Avocado Salsa, Red Onion, Chili Oil and Lemon Served with Tortilla Chips)

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

A Salad of Wild Caught Shrimp with Chipolte Aioli on Heirloom Tomatoes

Mixed Greens Salad with Cilantro Lime Dressing

Surinamese Goedangan Salad (Blanched Green Cabbage, Green Beans, Bean Sprouts, Hard-boiled Eggs, Sliced Cucumber, and Shredded Coconut)

Arugula, Mango, Avocado and Tomato Salad with Lime Vinaigrette

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

Duck Egg Salad with Chipotle Adobo Infused Mayonnaise Served Over Arugala

Latin Quinoa Salad with Avocado, Salsa, Cilantro and Cumin

Latin Cabbage and Corn Salad: Blanched Cabbage, Charred Fresh Corn and Cilantro with Citrus Dressing

Grilled Uruguayan Style Tri-Tip with Chimichurri, Patatas Bravas with Chipotle Aioli, Sautéed sliced Portobellos with Spinach

Camarones A La Diabla (Spicy Shrimp Made with Guajillos, Pasilla and Chile de Arbol Peppers, Tomatoes, Onion, Garlic, and Salt) Served with Yellow Rice and Cumin/Coriander Cauliflower

Dominican Pollo Guisado (Dominican Chicken Stew) Served with Yellow Rice and Cumin/coriander Cauliflower

Pernil (Puerto Rican Roast Pulled Pork) Served with Yellow Rice and Cumin/coriander Cauliflower

Ropa Vieja (Cuba’s National Dish) Served with Yellow Rice and Cumin/coriander Cauliflower

Galinhada (Brazilian Saffron Chicken and Rice) Served with Patatas Bravas and Cumin/coriander Cauliflower

Latin-American Filet Mignon with Chimichurri, Guacamole and Tomatillo Salsa Served with Yellow Rice and Cumin/coriander Cauliflower

Carne Asada: Flank Steak Marinated in a Puree of Cumin, Chipotle Peppers, Garlic, Black Pepper, Lime Juice and Salt Served with Patatas Bravas and Cumin/coriander Cauliflower

Carnitas Enchiladas made with Carnitas, Refried Beans, Poblano Peppers, Chedder and Jack Cheeses and Green Onions Topped with Enchilada Sauce and Crema

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

Churros Apple Pie

Latin Flan

Tres Leches Cake

Brigadeiros (Brazilian Fudge Balls)

Polvorones (Pecan Shortbread Cookies)

Capirotada (Mexican Bread Pudding)

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

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