- Birthdays
- Anniversaries
- Holidays
- Just Because
- and so much more
Three-Course Sample Menus
Watermelon Salad
Red Onion, Mint, Fennel and Balsamic
Roasted Chicken Breast
Shallot Jus, Braised Seasonal Vegetables
Vanilla Crème Brûlée
Fresh Berries
Prosciutto & Peaches
Hazelnut, Tarragon, Olive Oil
Pork Loin
Fried Green Tomato, Buttered Grits, Pan Jus, Micro Green Salad
Strawberry Shortcake
Crème Chantilly, Macerated Strawberry, Vanilla
Crudités
Fried Artichoke, Poached Pearl Onion, Pickled Radish, Peas, Pine-nut Bagna Couda
NY Steak
Pepper, Red Wine Reduction, Carrots, Potato
Raspberry Ganache
Chocolate, Raspberry Jus, Vanilla Tuile, Raspberry Dust
Five-Course Sample Menus
Asparagus Salad
Orange, Fennel, Feta, Kalamata Olive, Pine-nut, Champagne Vinaigrette
Tuna Crudo
Avocado, Lemon, Kiwi, Olive Oil
Chicken Breast
Mustard, Garlic, Parsley, Yukon Potato, Wild Mushroom
Roquefort Cheese Cake
Grilled Nectarine, Caramelized Onion, Red Wine Gastric
Lemon Vol Au Vent
Lemon Cream, Puff Pastry, Berries
Seafood Risotto
Clam, Shrimp, Calamari, Saffron, Tomato, Summer Peas
Beet and Fig Salad
Grilled Fig, Spinach, Golden Beet, Chive, Goat Cheese
Grilled Halibut
Orange Reduction, Pistachio-Olive Relish
Manchego
Poached Apricot Puree, Frisée Salad, Prosciutto
Lava Cake
Warm, Gooey Chocolate Cake with Vanilla Crème Anglaise and Berries
Confit Byaldi
Roasted Vegetable Stew, with Yellow Pepper-Fennel Broth
Arugula and Salmon
Peppery Arugula, Grilled Salmon, Grapefruit, Champagne Vinaigrette
Filet Mignon
Garlic, Thyme Basted Filet with Glazed Carrots, Creamy Potato and Mushroom-Red Wine Sauce
Burrata
Beets, Tomato, Sweet Pea Emulsion Basil Oil
Poached Apple Tart
Crème Anglaise, Orange Tuile Cookie
Multi-Course Sample Menus
Clam Benedict
Toasted Brioche, Clams, Pancetta and Hollandaise
Lobster Salad
with Mango, Fennel and Chive
Beet Caprese
Roasted Golden Beet with Creamy Burrata Cheese, Herbal Puree and Basil Oil
Pan Seared Sea Bass
with Orange Reduction and Green Olive & Pistachio Relish
Veal Tomahawk Chop
Garlic and Thyme Basted Veal Chop with Fingerling Potatoes, Fried Green Tomato and Poblano-Ginger Demi glace
Blue Cheese Cake
Point Reyes Blue cheese, Poached Apples, Caramelized Onion and Champagne Apple Syrup
Dessert Duo
Opera Cake and Lemon Vol-Au-Vent
Vegetable Terrine
Creamy Layers of Root Vegetables surrounded by Swiss chard,
with Celery & Parsley Salad with Champagne Vinaigrette
Autumn Tomato Salad
Heirloom Tomatoes & Cucumber Salad with Toasted Brioche & Basil Oil
Garlic Roasted Pumpkin Empanada
Organic Red Kabocha Squash Empanada with Guajillo Almond Cream
Raviolo di Uovo
Hand Made Pasta filled with Egg Yolk, Spinach & Ricotta
Redhawk
with Williams Farm Genovese Figs & Micro Herb Salad
Peach Tart
Chardonnay Poached Peaches with Browned Butter Filling
Mignardise
Chocolates, Spiced Nuts & Crème Brûlées
Roasted Beet Salad
Yellow and Red Roasted Beets, Feta Cheese, Beet Greens with Champagne Vinaigrette
Belly and Ribs
Slow Roasted Pork Belly, Glazed Rib & Onion Compote
Filet Mignon
Garlic and Thyme Roasted Beef Filet Mignon, Mashed Rutabaga with Wild Mushroom Sauce
Point Reyes Blue Cheese Cake
Point Reyes Blue Cheese, White Wine Poached Pear, Caramelized Onion with Balsamic Gastric
Lemon Tart
Lemon Sorbet and Blueberries Pumpkin Bread Pudding Pumpkin & Pecan Bread Pudding with Maple Syrup
Mignardise
Chocolates, Spiced Nuts & Crème Brûlées