Small Plates

Chef’s Selection of Assorted Antipasti

Iron Skillet Roasted Mussels

with Lemon-Herb Butter

Grilled Chicken Skewers

with Red Onion, Feta Cheese and Garlic

Spinach Salad

with Spiced Nuts, Point Reyes Blue Cheese, Hard Cooked Eggs and Smoked Bacon Vinaigrette

Baby Mixed Greens

with Pepper-Herb Goat Cheese Toasts and Mustard Vinaigrette

Walnut and Pear Salad

with Field Greens, Blue Cheese and Champagne Vinaigrette

Israeli Cigars

Crispy Phyllo filled with Potatoes, Caramelized Onion and Chives

Moroccan Spiced Prawns

'a la Plancha' with Lemon and Scallions

Butternut Squash Ravioli

with Fresh Sage and Brown Butter

Chef’s Selection of Assorted Pizza (not available on parties over 50)

Wood Fired Entrées

Rosemary and Lemon Marinated Chicken

with Potatoes, Baby Greens and Red Wine Vinaigrette

Pomegranate Molasses Glazed Rotisserie Pork Loin

with Olive Oil Mashed Potatoes

Moroccan Barbeque Salmon

with Lemon Cous Cous

Herbed Top Sirloin

with Soft Polenta, Red Onion, Oven Dried Tomatoes and Basil

Seared Ahi Tuna

with Spicy Green Lentils, Piquillo Peppers and Coteghino Sausage    

Air Dried Roast Duck

with Roasted Pears, Candied Walnuts and Walnut Gastrique

Grilled Chicken and Wild Mushroom Risotto

with Wild Mushroom and Truffle Oil

Herb Roasted Leg of Lamb

with Flageolet Beans, Oven Roasted Tomatoes and Rosemary Jus

Chef’s Seasonal Vegetable Gratin

Choice of Cauliflower or Potato

Seasonal Vegetable Pasta or Risotto

Roasted Portobello Mushrooms on Celery Root Purée

with Porcini Red Wine Sauce

Rotisserie Specials

May be substituted for the Wood Fired Entrees with a $4 supplemental charge per person, per item

Pepper Crusted Prime Rib

with Truffle Oil Mashed Potatoes

Thyme Roasted Rabbit Legs

with Garlic, White Beans, Spinach and Natural Jus    

Herb Roasted Rack of Lamb

with Flageolet Beans, Oven Roasted Tomatoes and Rosemary Jus

 Rack of Veal

with Olive Oil Mashed Potatoes, Caramelized Fennel, Chorizo and Grapes