Four course seasonal menus 

 

These sample menus start at $75 Per person for food and go up depending on your selections.  These are just a few samples of some of our cuisine available.  

Menu pricing can change due to unforeseen seasonal availability,

 

Please note that we custom create menus.   Unlike most catering companies, you will be interviewed by Executive Chef Carlo Cavallo who will create your highly personalized menu.  He does this based on your overall budget, your event's  Culinary theme,  your favorite foods, wine pairing, signature cocktails and the seasonality of ingredients!!  

Spring
Seared sea scallop with Delta Asparagus and purple potato salad

 

Canapes

Risotto crisps with spring peas and pancetta

Dungeness crab stuffed baby artichokes                                                                   Grilled pizza with Caramelized Spring onion, sage, and cambozola cheese

 

Appetizer/First Course

Seared sea scallop with Delta Asparagus and purple potato salad                        

 

Baby greens, Fava beans,  Mezzo-secco Jack, feather sliced Portobello, in a Champagne vinaigrette                                                                 

 

Spring pea and leek soup with herb poached rock shrimp

 

Entrée

Poppy and sesame seed encrusted salmon, wilted spinach,  Chive aioli                                                                                                           

 

Sonoma mustard encrusted Rack of lamb, Duchesse potatoes, spring vegetable bundle, Pinot reduction                                              

 

Beef Tenderloin Roulades, wild mushroom ravioli, asparagus, Cognac sauce

 

Dessert

Panna Cotta with marinated berrries                                                                         Gran Marnier chocolate ricotta cheeescake                                                               Warm berry crisp with homemade vanilla gelato

 

 

 

Summer
Maine lobster, heirloom tomato, avocado and grapefruit salad with citron dressing  

 

Canapes

Prawn and melon skewers                                                                                        

Mini Eggplant and chevre napoleon                                                                           Black Figs stuffed with Bell weather cresenza and Parma prosciutto  

 

Appetizer/First Course

Maine lobster, heirloom tomato, avocado and grapefruit salad with citron dressing                                                                                                                        

 

Baby Greens, strawberries, roasted corn, toasted almonds, local feta cheese, and Balsamic dressing                                                                                          

 

Chilled cucumber and potato soup with crème fraiche and Dill oil

 

Entrée

Rosemary and spice encrusted chicken breast, roasted vegetable terrine, lemon oil  

 

Sonoma mustard and lavender encrusted Rib eye, smoked over French oak barrel staves, with Sonoma Olive Pesto and Aged Vella jack, leek potatoes and summer vegetables

 

Petrale sole roulades stuffed with Dungeness crab, zucchini served with a roasted shrimp demi glace

 

Dessert

Roasted Peach Crème Brulee                                                                                   Rainbow of summer sorbets in a Tuille                                                                

Triple chocolate terrine

Fall
Heirloom beet, fennel, arugula and warm goat cheese salad    

Canapes

Maine lobster mousse with truffled Tsar Nicolai caviar

Smoked salmon lollipop with lemon dill mascarpone                                                 Polenta crisps with braised wild boar and gorgonzola                                                                                                                                                         

Appetizer/First Course                                                                                            Pumpkin ravioli, parmesan crisp, truffle sage sauce                                                  

 

Heirloom beet, fennel, arugula and warm goat cheese salad                                    

 

Wild mushroom trilogy soup with chive oil

 

Entrée

Seared Petaluma duck breast, butternut squash risotto, Huckleberry reduction                                                                                        

Potato encrusted sea bass served over broccolini, wild mushroom, roasted corn and saffron ragout                                                              

 

Pork Chop Valdostana stuffed with Cypress Grove truffle tremor, Mayo Port reduction and red cabbage apple kraut

 

Dessert

Zinfandel Poached pear with lavender mascarpone cream

Warm chocolate and hazelnut torte with homemade vanilla gelato                           Crème caramel with fresh raspberries

Winter
Braided Venison and lamb loin , pomegranate reduction, mint Gremoulade, pumpkin tortelloni     

Canapes

Crispy Hog Island Oyster with Sambuca, spinach and Parma prosciutto

Wild mushroom risotto served in a Asian spoon                                                       Chicken roulade with Sonoma olive tapenade

 

Appetizer/First Course

Petaluma Duck confit ravioli, Porcini mushroom and pinot noir sauce                    

 

Warm spinach salad with candied walnuts, carmelized onions,roasted apples, pancetta,  and  Vella Pepato cheese           

 

Dungeness crab cioppino served over grilled foccacia

 

Entrée

Filet mignon and portobello medallions, Yukon potato gratin, winter vegetable, radicchio sauce                                                         

 

Braided Venison and lamb loin , pomegranate reduction, mint Gremoulade, pumpkin tortelloni                                                            

 

California  halibut baked in parchment with Sonoma olives, artichokes, fennel, and Yukon potatoes,

 

Dessert

Meyer lemon Meringue with blood orange sauce                                                       Apple crisp with cinnamon gelato                                                                               Crème Brulee served in tulip cookie