Seasonal Menus - Winter/Fall 2012

Modern Italian

• Quattro Fromaggio Pizzettes with Chives & Basil
• Roasted Potato Coins w/ Goat Cheese & Tapenade
• Crispy Parmesan Chicken with Heirloom Tomato & Fresh Mozzarella Salsa Cruda
• Ricotta Gnocchi with Sage Browned Butter & Cracked Black Pepper
• Sicilian Salad of Raddichio, Apricots, Citrus Supremes & Fried Rosemary
• Bittersweet Chocolate Amaretti Torte with Warm Raspberry Sauce

California Farm to Table

• Butternut Squash Fritters w/ Chipotle Crema
• Grilled Lemon-Rosemary Prawns with House-Made Cocktail Sauce
• Seared Chicken with Charred Jalapeno Butter and Quick-Pickled Cucumbers (available with salmon or tilapia)
• Toasted Quinoa with Wilted Baby Spinach, Sweet 100 Tomatoes & Aged Parmesan
• Baby Green Bean and Green Lentil Salad with Hazelnuts and Mint
• Meyer Lemon Mousse w/ Vanilla Bean Cream

Parisian Classics

• Endive Spears with Chilled Shrimp and Tarragon Aioli
• Gougeres filled with Whipped Sun-Dried Tomato Chevre and Chives
• Seared Strip Steak with Classic Green Peppercorn Sauce
• Haricot Vert Nicoise w/ Olives & Herbs
• Crispy Smashed New Potatoes with Garlic-Chili Butter
• Cranberry Clafoutis w/ Bourbon Cream

Spanish Tapas

• Warm Dates filled with Manchego and Walnuts
• Classic Spanish Tortilla w/ Romesco Sauce
• Crispy Paella Rice Cake with Pimenton Aioil & Seared Prawns (available without prawns)
• Warm Baby Meatballs with Saffron Tomato Ragu
• Arugula, Almond & Cabrales Salad w/ Warm Fig Dressing
• Caramel Croissant Bread Pudding with Bruleed Strawberries

Global Small Plates

• Roasted Poblano & Artichoke Quesadillas with Chive Crema
• Fried Mini Mozzarella Sandwiches with Balsamic Marinara Sauce
• Spanish Style Garlic Braised Prawns with Spicy Smoked Pimenton
• Grilled Lamb Kofte Kabob with Walnut Tzatiki
• Carrot & Fennel Slaw with Toasted Almonds, Feta & Cilantro
• Mini Lemon-Infused Olive Oil Cakes with Vanilla Bean-Scented Berries

Optional Vegetarian Entrees (to add or sub to any menu)

• Pinot Noir Braised Portabello Mushrooms over Toasted Quinoa
• Savory Corn Cakes with Fresh Corn & Sweet 100 Tomato Succotash & Creme Fraiche
• Eggplant Napoleons with Mediterranean Barley Pilaf and Parsley-Pecan Pesto
• Tagliatelle with Lemon-Garlic Infused Olive Oil, Blistered Tomatoes & Shaved Parmesan

Modifications can be made to menus to accommodate for dietary restrictions. Additional fees may apply.