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