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SPANISH TAPAS
RUSTIC SHARED PLATES
TRIO OF CEVICHE: SHRIMP, AHI, AND SEA BASS
SHRIMP COOKED IN CITRUS WITH COCONUT MILK, LIME AND AVOCADO.
AHI IN LIME, PURPLE ONION, RED HABANERO MARINADE.
SEA BASS IN SPICED COCONUT MILK AND LIME.
CROQUETAS DE JAMÓN SERRANO
SERRANO HAM AND MANCHECO CHEESE CROQUETAS
SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA
PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE, ROASTED GARLIC, PROSCUITTO
GAMBAS AL PIMENTON Y AJILLO
SHRIMP SAUTÉED IN GARLIC, HOT RED CHILI PEPPERS, AND SPANISH SHERRY
TORTILLA DE PATATAS WITH CARAMELIZED PURPLE ONIONS SAFFRON AIOLI
YUKON GOLD POTATO, SWEET ONION OMELET, SAFFRON AIOLI WITH HINT OF GARLIC
SCALLOPS ON THE HALF SHELL WITH PARMESAN WHITE WINE SAUCE
CHIPOTLE CHILI CHICKEN DIP
SERVED WITH YELLOW AND BLUE CORN TORTILLA CHIPS
LANGOSTINO WITH LIME, SPICED COCONUT MILK
HOUSEMADE PLAINTAIN CHIPS
SPANISH SHRIMP WITH ROASTED TOMATO, JALAPEÑO, GARLIC ALMOND SAUCE
SLOW ROASTED TOMATOES, GARLIC AND CHILI EMULSIFIED WITH GROUND ALMONDS
ANTICHUCOS: ARGENTINE FLANK STEAK WITH CHIMICHURRI SAUCE
SPICY HOT BEEF SIRLOIN KEBABS SPICED WITH ROASTED CUMIN SEED, JALAPEÑO AND GARLIC
ICED GAZPACHO SHOOTERS
POBLANO CHILI RELLENOS
SEARED POBLANO CHILIES STUFFED WITH COTIJA, QUESO BLANCO,
COATED WITH EGG BATTER, TOPPED WITH CUMIN SCENTED TOMATO SALSA
SANGRIA
STARTERS WITHOUT MEAT
GOUGERES
SAVORY PATE CHOUX- FRENCH PUFF PASTRY- WITH GRUYERE CHEESE
SPIEDINI DI MOZZARELLA
FRESH MOZZARELLA SKEWERS BRUSHED WITH ANCHOVY GARLIC OLIVE OIL,
LAYERED WITH SLICED BAGUETTE, GRILLED OVER HOT WOOD COALS
FIG, KALAMATA OLIVE, FRESH ROSEMARY TAPENADE
SERVED WITH CREAMY CHEVRE CHEESE ON ROSEMARY FIG CRACKERS
SWEET CORN, CARAMELIZED VIDALIA ONION EMPANADAS WITH GOAT CHEESE CREMA
SERVED WITH A SWIRL OF ROASTED POBLANO CHILI & CLOVER HONEY COULIS,
DOLLOP OF GOAT CHEESE CREMA, AND DAINTY CHIVE KNOT.
BAGNA CAUDA
ITALIAN FOR “WARM BATH”- WARM DIP MADE OF SLOW ROASTED GARLIC, ANCHOVIES, BUTTER, OLIVE OIL.
SERVED HOT OVER SPIRIT BURNER WITH MEDLEY OF RAW VEGETABLES
CHILLED GAZPACHO SHOOTERS
CHILLED SPANISH SOUP BLENDED FROM SUMMER GARDEN BOUNTY- TOMATOES, CUCUMBERS,
SWEET RED PEPPERS, PURPLE ONIONS, OLIVE OIL, CRUSTY BREAD WITH HINT OF YOUNG GREEN GARLIC
PARMESAN LEMON STUFFED ARTICHOKE CROWNS
ARTICHOKE CROWN STUFFED WITH GRANO PADANO PARMESAN, LEMON GARLIC AIOLI, HINT OF LEMON ZEST.
ROASTED RED PEPPER EGGPLANT NAPOLEONS
SWEET ROASTED RED PEPPER & ROASTED EGGPLANT LAYERED WITH
GOAT CHEESE, FRESH BASIL, ON FILO PASTRY WITH BALSAMIC DRIZZLE
TORTILLA DE PATATAS WITH SAFFRON AIOLI
POTATO OMELETTE WITH CARAMELIZED PURPLE ONIONS, YUKON GOLD POTATOES,
SAFFRON AIOLI WITH A HINT OF CHIPOTLE SMOKED CHILI
TRIO OF RED, WHITE, GREEN CHUTNEY WITH GARLIC NAN
TANGY TAMARIND, RED CHILI, PEANUT; FRESH COCONUT; MINT CILANTRO CHUTNEY,
PAKORAS WITH TRIO OF CHUTNEY
ONION FRITTER WITH CHICK PEA BATTER
PAPADUM & NAN
THIN, CRISP LENTIL FLOUR WAFER FLAVORED WITH PEPPER AND SPICES
WARM GARLIC NAN- UNLEAVENED FLAT BREAD
SAMOSA CHAAT
CRISP TURNOVERS FILLED WITH SPICED POTATOES AND PEAS. SERVED WITH
CILANTRO MINT COCONUT CHUTNEY AND TANGY TAMARIND CHUTNEY
RATATOUILLE ON CREAMY POLENTA ROUNDS
SAUTEED SUMMER VEGETABLE BOUNTY- TOMATOES, ZUCCHINI, YELLOW SQUASH,
EGGPLANT, TRI-COLOR BELL PEPPERS, ONION, GARLIC, SWEET BASIL, PARSLEY
WILD MUSHROOM RAGOUT ON CREAMY POLENTA ROUNDS
BABY PORTOBELLO MUSHROOMS STUFFED WITH HERBED GARLIC CHEVRE
STUFFED BABY ARTICHOKES
SWEET ROASTED RED PEPPER, PARMESAN, PROSCIUTTO, HERBEDS BREAD CRUMBS
ROQUEFORT GRAPES
RED FLAME GRAPES, ENCLOSED IN ROQUEFORT CREAM CHEESE
COATED WITH CHOPPED ROASTED PECANS
ASSORTED CHEESE PLATTER
ARRAY OF CHEESES RANGING FROM BRIE, SPANISH MANCHECO, CAMBAZOLA,
SMOKED GOUDA, AND ENGLISH STILTON. SERVED WITH FIGS AND BABY CHAMPAGNE GRAPES
ARTISAN LOCAL VEGETABLE PLATTER
CHILLED ASPARAGUS, ARTICHOKES, ROASTED BABY BEETS, RED POTATOES,
SEASONAL VEGETABLES WITH GARLIC LEMON AIOLI
CHEESE & CALIFORNIA FRUITS
BRIE, SPANISH MANCHECO, CAMBAZOLA, SMOKED GOUDA, PEPPER JACK, HAVARTI, ENGLISH STILTON,
BAKED BRIE EN CROUTE. TART APPLES, FIGS, BABY CHAMPAGNE GRAPES, SEEDED CRACKERS, ARTISAN BREADS
BAKED BRIE EN CROUTE
CHOOSE: APRICOT-ALMOND; SUNDRIED TOMATO, OLIVE PESTO, PINE NUTS; DRIED CRANBERRY, PECAN, ROSEMARY; FIG, OLIVE, ROSEMARY TAPENADE; FIG, PISTACHIO COMPOTE
TORTELLINI WITH SUNDRIED TOMATO DIPPING SAUCE
TRIO OF GREEK DIPS: BABA GANOUSH, HUMMUS, TZATZIKI, WITH PITA TRIANGLES
SPANOKOPITAS: SPINACH FETA FILO TRIANGLES
GREEN ONIONS AND FRESH DILL WITH BUTTERY PHYLLO PASTRY
TIROPITAS: FETA CHEESE AND HERB PHYLLO TRIANGLES
GRILLED ASPARAGUS WITH BASIL PESTO
CAPONATA
ROASTED EGGPLANT, CAPERS, OLIVE AND FRESH TOMATO RELISH SERVEON CROSTINI
CAPRESE SKEWERS WITH BALSAMIC REDUCTION DRIZZLE
FRESH MOZZARELLA, BASIL, SWEET 100 TOMATOES. DRIZZLED WITH
BALSAMIC REDUCTION, HOT RED CHILI PEPPERS, HONEY, FRESH GARLIC,
VEGETABLE PLATTER WITH GARLIC LEMON AIOLI
CHILLED ASPARAGUS, ARTICHOKES, RED POTATOES, AND OTHER SEASONAL VEGETABLES
GUACAMOLE DIP WITH BLUE AND YELLOW CORN TORTILLA CHIPS
WITH FRESH LIME, CILANTRO, TOMATOES, AND A TOUCH OF JALAPEÑO CHILI
BELGIAN ENDIVE WITH CHEVRE CHEESE
TOPPED WITH CONFETTI OF TRI COLORED SWEET PEPPER
TOMATO BASIL BRUCHETTA
CROSTINI WITH VINE RIPENED TOMATOES, GARLIC AND BASIL
TRIO OF CROSTINI:
BRIE, GRAPE AND ROASTED GARLIC,
GORGONZOLA, ARUGULA AND WALNUT,
FETA, FRESH TOMATO AND BASIL BRUSCHETTA
GREEK PIZZA
FETA CHEESE, CALAMATA OLIVES, FRESH BASIL,
RED ONIONS, MOZZARELLA AND SUN DRIED TOMATO
CHIVE AND ASIAGO CHEESE TOASTS
STARTERS WITH MEAT
RARE SEARED BEEF, OLIVATA, TOMATO, ARUGULA, HORSERADISH AIOLI CROSTINI
MESQUITE GRILLED MARINATED BEEF LOIN ON BAGUETTE, OLIVE CAPER TAPENADE
HORSERADISH AIOLI, SWEET 100 TOMATOES, AND ARUGULA
PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE, ROASTED GARLIC, PROSCIUTTO
CHEVRE BACON CHAMPIGNONS
MUSHROOMS STUFFED WITH CHEVRE CHEESE, SPINACH AND BACON
LAMB MEATBALLS IN MINTED ORANGE GLAZE
MUNGO MANGO LEMONGRASS CHICKEN SKEWERS WITH TORTILLA SALAD AND MANGO SALSA
CHICKEN GRILLED WITH MANGO DARK RUM BARBEQUE SAUCE, ARRANGED OVER TRI-COLORED SWEET PEPPER, TORTILLA SALAD, DRIZZLED WITH BALSAMIC RUM REDUCTION, MANGO VINAIGRETTE
KOREAN BEEF IN LETTUCE WRAPS
CHIPOTLE CHILI CHICKEN SALAD
BLUE AND YELLOW CORN TORTILLA CHIPS
TOMATO BASIL BRUCHETTA
CROSTINI WITH VINE RIPENED TOMATOES, GARLIC AND BASIL
SWEET CORN, SHRIMP, CARAMELIZED VIDALIA ONION EMPANADAS WITH GOAT CHEESE CREMA
SERVED WITH A SWIRL OF ROASTED POBLANO CHILI & CLOVER HONEY COULIS,
DOLLOP OF GOAT CHEESE CREMA AND DAINTY CHIVE KNOT.
BELGIAN ENDIVE FILLED WITH CHEVRE CHEESE & TOBIKO CAVIAR
SALAMI & ASSORTED CURED ITALIAN MEATS, OLIVES, MELON WRAPPED IN PROSCIUTTO
CURRIED CHICKEN AND APPLE PHYLLO TRIANGLES
CHICKEN CHAR SIU IN LETTUCE CUPS
CHINESE CHICKEN SALAD ON WON TON CRISPS
SESAME HOISIN CHICKEN, SAIFUN NOODLES, SESAME SEEDS, CILANTRO, RED BELL PEPPER, ALMONDS, SCALLIONS
SPIEDINI DI CARNE RUSTICA
SKEWERS OF ITALIAN FIRE-GRILLED BEEF, LAMB, PORK, OR CHICKEN
IN RUSTIC LEMON ROSEMARY GARLIC MARINADE
LAMB MEATBALLS IN MINTED ORANGE GLAZE
CHICKEN SATAY WITH SPICY PEANUT COCONUT SAUCE
BEEF SATAY WITH THAI DIPPING SAUCE
PORK SATAY SKEWERS WITH TANGY SWEET PEANUT DIPPING SAUCE
SEAFOOD STARTERS
TRIO OF CEVICHE, AHI, SEA BASS AND SHRIMP
SHRIMP CITRUS CEVICHE: COCONUT, LIME, ORANGE, AVOCADO
AHI IN LIME, PURPLE ONION, GARLIC MARINADE;
SEA BASS IN SPICED COCONUT MILK, LIME
HOUSEMADE PLAINTAIN CHIPS
SWEET CORN, SHRIMP, CARAMELIZED VIDALIA ONION EMPANADAS WITH GOAT CHEESE CREMA
SERVED WITH A SWIRL OF ROASTED POBLANO CHILI & CLOVER HONEY COULIS,
DOLLOP OF GOAT CHEESE CREMA AND DAINTY CHIVE KNOT.
GAMBAS AL AJILLO
GULF SHRIMP SAUTÉED IN GARLIC, RED CHILIES AND SPANISH SHERRY, TOASTED GARLIC CHIPS
AHI POKE ON CRISPY WON TON
CUBED AHI TUNA MARINATED IN SESAME OIL, SOY SAUCE, FRESH GINGER ROOT, SCALLIONS,
WITH MACADAMIA NUTS, AND TOASTED SESAME SEED
TOMALES BAY OYSTER BAR ON ROCK SALT AND SEA KELP
SPANISH SHRIMP IN ROMESCO SAUCE-SPICED GARLIC ALMOND SAUCE
IN PARMESAN CUP
AMUSE BOUCHE: SALMON, AVOCADO, TOBIKO CAVIAR
AMUSE BOUCHE SALMON, CUCUMBER, MONTPELLIER CHEVRE CHEESE
SEAFOOD BASTILLA PHYLLO TRIANGLES
SHRIMP, CRAB, MUSHROOMS, SAFFRON, AND MIDEASTERN SPICES IN BUTTERY PHYLLO PASTRY
WILD SHOOTERS FOR MY BABY
TOMALES BAY OYSTER IN SPICED BLOODY MARY INFUSED WITH JALEPENO VODKA
CRAB CAKES WITH SPICY MANGO LIME SAUCE
CHILLED PRAWN SHOOTERS IN VODKA LACED COCKTAIL SAUCE
CRAB AND PARMESAN LEMON STUFFED ARTICHOKE CROWNS
ARTICHOKE CROWNS STUFFED WITH DUNGENESS CRAB, GRANO PADANO PARMESAN
WITH LEMON GARLIC AIOLI AND A HINT OF LEMON ZEST
OYSTERS ON THE HALF SHELL WITH CHIVE ASIAGO CHEESE TOASTS
FRESH DUNGENESS CRAB MEAT WITH CHIVE ASIAGO CHEESE TOASTS
MANGO, DUNGENESS CRAB, AVOCADO AND CUCUMBER TOWERS WITH LOTUS
BELGIAN ENDIVE FILLED WITH CHEVRE CHEESE AND TOPPED WITH TOBIKO CAVIAR
CAVIAR DEVILED EGGS
VIETNAMESE SUMMER ROLLS
SHRIMP, MINT, THAI BASIL, GLASS NOODLES WITH SPICY PEANUT DIPPING SAUCE
COCONUT PRAWNS AND SCALLOPS WITH MANGO SALSA
HOUSEMADE WITH LIGHT JAPANESE PANKO CRUST AND FRESH TOASTED COCONUT
SEARED AHI TUNA & CANELLINI BEAN CROSTINI
GARLIC SHRIMP SWEET CHERRY TOMATO BASIL FOCCACIA
DUNGENESS CRAB MEAT WITH ASIAGO CHEESE TOASTS
SHRIMP DUMPLINGS WITH SOY CHILI GARLIC DIPPING SAUCE
LOBSTER RAVIOLI WITH LOBSTER LEMON SAUCE
GRILLED TEQUILA LIME SHRIMP SKEWERS
RARE SEARED AHI SKEWERS WITH WASABI BUTTER
WASABI SOY LEMON BUTTER
CARIBBEAN SHRIMP AND CRAB SPRING ROLLS
WITH CRAB, SHRIMP, HOISIN SAUCE, FRESH COCONUT, CILANTRO,
RED BELL PEPPER, GREEN ONIONS, PURPLE CABBAGE
CALYPSO SHRIMP IN LIME AND COCONUT
CRISPY PLANTAIN CHIPS
SAUTÉED GARLIC SCAMPI
POACHED SALMON WITH MONTPELLIER BUTTER IN PHYLLO PASTRY
COMPOUND BUTTER MADE WITH FRESH HERBS, ARUGULA AND WATERCRESS
BRIOCHE PIZZA WITH SMOKED SALMON, CAPERS CARAMELIZED PUPLE ONIONS CRÈME FRAICHE
HOISIN SESAME PRAWNS
GIANT CALIFORNIA SPOT PRAWNS IN HOISIN SESAME SAUCE COATED WITH BLACK AND WHITE SESAME SEEDS
QUESADILLAS
SMOKED DUCK, MANGO AND PASILLA CHILI
ANCHO CHILI, JACK CHEESE WITH GUACAMOLE
SHRIMP, OAXACA CHEESE AND ROASTED GARLIC QUESADILLA WITH TOMATILLA SALSA
OAK GRILLED CHICKEN, OAXACA CHEESE AND ROASTED GARLIC QUESADILLA
PORK CHILI VERDE WITH SALSA
WILD MUSHROOMS AND GOAT CHEESE
BRIE AND MANGO
PETITE OR GRANDE SANDWICHES
RARE SEARED BEEF, HORSERADISH AIOLI, OLIVATA, CHERRY TOMATO, ARUGULA
MESQUITE GRILLED MARINATED BEEF LOIN ON BAGUETTE, OLIVATA
HORSERADISH AIOLI, SWEET 100 TOMATOES, AND ARUGULA
CAPRESE PANINI
FRESH MOZZARELLA, TOMATOES, BASIL, BALSAMIC REDUCTION DRIZZLE, PESTO
GRILLED EGGPLANT, ROASTED RED PEPPERS, BASIL, MOZZARELLA, SPNACH
CHICKEN CAPRESE PANINI
GRILLED CHICKEN, PESTO, FRESH MOZZARELLA, TOMATOES, BASIL, BALSAMIC REDUCTION DRIZZLE
ROAST PORK LOIN WITH MANCHECO CHEESE, BRAISED BABY SPINACH
FOCACCIA WITH GRILLED GARLIC SHRIMP
ARUGULA AND SWEET 100 TOMATOES TOSSED IN BALSAMIC VINAIGRETTE
BABY MEATBALLS IN BOLOGNESE SAUCE
PORK AND BEEF MEATBALLS ON SOURDOUGH ROLL WITH GRATED PARMESAN CHEESE
GRILLED CHICKEN, ARUGULA & SWEET CHERRY TOMATO PANINI
ON FOCCACIA WITH LEMON-GARLIC AIOLI
NEW ORLEANS MUFFULETTA
ASSORTED MEATS AND CHEESES OLIVE SPREAD ON A BAGUETTE
SOFT SHELL BLUE CRABS PO’ BOY
SMOKED CHICKEN, BRIE AND ROASTED PEPPER ON BAGUETTE
PORK TENDERLOIN IN HOISIN
RARE ROAST BEEF AND BRIE ON BAGUETTE
WITH HOT SWEET MUSTARD
PULLED PORK, CABBAGE SLAW ON BRIOCHE BUNS
PULLED PORK DRIZZLED WITH SWEET SPICY BARBECUE SAUCE, CABBAGE SLAW ON BRIOCHE ROLLS
ROASTED TURKEY, CREAM CHEESE, PESTO, SUNDRIED TOMATO, SPINACH ARAM PINWHEELS
HOUSE MADE PASTA
SMOKEY GRILLED LOBSTER AND CORN OVER ANGEL HAIR PASTA
THE FIRST CROP OF CORN GRILLED OVER A SMOKEY FIRE WITH LIVE MAINE LOBSTER, SWEET RED PEPPERS, YOUNG GREEN GARLIC, THEN TOSSED IN A SIMPLE PUREE OF ROASTED PEPPERS AND GARLIC, ON ANGEL HAIR WITH SPRINKLE OF ITALIAN PARSLEY, AND NIRVANA IS YOURS.
LINGUINE WITH SMOKEY GRILLED CLAMS AND BACON
LASAGNA: MARSALA ROASTED CHICKEN, ITALIAN SAUSAGE, FRESH TOMATO BASIL SAUCE
FAMILY RECIPE
SPICY CRAB SPAGHETTI
FRESH DUNGENESS CRAB WITH SHERRY, CREAM, FRESH CHIVES, ROASTED POBLANO, RED BELL,
JALEPENO AND HABANERO PEPPERS ON ANGEL HAIR PASTA
LOBSTER CHANTERELLE MUSHROOM PASTA
EGGPLANT SUNDRIED TOMATO LASAGNA
GRILLED EGGPLANT LAYEREDWITH SUNDRIED TOMATO RED WINE SAUCE,
RICOTTA, MOZZARELLA, PARMESAN CHEESES
CAPELLINI WITH SCALLOPS, FRESH BASIL, TOMATO, ANCHOVY BREAD CRUMBS
BUTTERNUT SQUASH RAVIOLI WITH CHARRED SAGE, BROWN BUTTER, WALNUTS
RAVIOLI: ROASTED CHICKEN, PROSCIUTTO, SAGE
SAUCE: CHARRED SAGE, ROASTED WALNUTS, CREAM
VENTRESCA STUFFED PASTA SHELLS
FAMILY RECIPE. PASTA SHELLS STUFFED WITH RICOTTA PARMESAN-REGGIANO,
MOZZARELLA CHEESES, BAKED WITH FRESH TOMATO, BASIL SUMMER SAUCE
LINGUINI WITH WOOD GRILLED SALMON, CURRIED LEMON SAUCE, CAPERS
PENNE WITH OUZO GARLIC SHRIMP, TOMATOES, FETA CHEESE
PENNE WITH VINE RIPENED TOMATOES, FRESH BASIL, FONTINA CHEESE
FAMILY RECIPE FOR QUICK FAMILY SUMMER SUPPER
PASTA PUTTANESCA
ACCORDING TO LEGEND, MADE QUICKLY IN BETWEEN JOHNS BY ROME’S WOMEN OF THE NIGHT
USING THEIR PANTRY INGREDIENTS- OLIVES, CAPERS, HOT RED CHILI PEPPERS, AND GARDEN TOMATOES
SAN FRANCISCO SEAFOOD LINGUINI
CRAB, SHRIMP, CLAMS, SCALLOPS SAUTEED WITH GARLIC WHITE WINE BUTTER,
HOT RED CHILI PEPPERS, TOMATOES
PAPARDELLE WITH ROASTED CHICKEN, ITALIAN SAUSAGE, FRESH TOMATO BASIL RAGUOT
FAMILY RECIPE
PAPARDELLE WITH RAGOUT OF ROASTED CHICKEN, WILD MUSHROOM AND PANCETTA
BUCATINI ALLA’ AMATRICIANA
HOLLOW FAT SPAGHETTI WITH SPICY PANCETTA, HOT RED PEPPER AND TOMATO SAUCE
BUCATINI ALLA’ CAPONATA
HOLLOW FAT SPAGHETTI WITH CAPONATA: EGGPLANT, PINENUTS, TOMATO COMPOTE
JULIA CHILD’S LASAGNA
LAYERS OF ROASTED CHICKEN; SAUTEED SPINACH & MUSHROOMS; WHITE WINE ONION SAUCE; RICOTTA, MOZZARELLA & PARMESAN CHEESES; SAFFRON MARINARA SAUCE; FRESH PASTA SHEETS.
THREE CHEESE SPINACH RAVIOLI WITH FENNEL ROOT LEMON BUTTER
TORTELLINI WITH ARTICHOKES, SUN-DRIED TOMATOES, CAPERS
PASTA PRIMAVERA
ASPARAGUS, SNOW PEAS, MOREL MUSHROOMS, GREEN BEANS, SWEET BASIL, CHICKEN BROTH
PARMESAN CHICKEN ARTICHOKE PENNE PASTA SALAD
CRISP PARMESAN COATED CHICKEN, ARTICHOKE HEARTS
TOSSED WITH PENNE, LEMON GARLIC AIOLI, GRATED PARMESAN
POULTRY
BUTTERFLIED LEMON ROSEMARY CHICKEN FIRE GRILLED UNDER BRICK
CACTUS TEQUILA LIME CHICKEN
CHICKEN MARINATED IN PRICKLY PEAR FRUIT, LIME JUICE, HONEY, TEQUILA, CAJUN SPICE
SLOW GRILLED OVER HOT WOOD COALS
CHICKEN SPIEDINI WITH ROSEMARY LEMON GARLIC DIPPING SAUCE
RUSTIC ITALIAN CHICKEN MARINATED IN LEMON, GARLIC, FRESH ROSEMARY, OLIVE OIL,
SKEWERED AND GRILLED OVER HOT WOOD COALS AND ROSEMARY BRANCHES
TURKEY POT PIE WITH ROOT VEGETABLES IN FLAKEY PASTRY
WOOD SMOKED TURKEY WITH BACON, ROOT VEGETABLES, MUSHROOMS,
CELERY IN WINE GRAVY UNDER FLAKEY PUFF PASTRY
PANCETTA ROASTED GAME HEN WITH HERBED CHEVRE CHEESE
ROASTED GAME HEN STUFFED WITH CHEVRE CHEESE, PANCETTA- ITALIAN CURED BACON-,
SHALLOTS AND FRESH HERBS, PAN JUICES REDUCED WITH RED WINE VINEGAR, TOMATOES, CILANTRO
LEMON ROASTED CHICKEN STUFFED WITH PROSCUITTO AND PESTO
BONELESS CHICKEN BREAST STUFFED WITH PROSCIUTTO, PESTO, RICOTTA CHEESE, SPINACH, SHALLOTS AND PINENUTS, ROASTED IN LEMON WINE BUTTER SAUCE,
TOPPED WITH WILD MUSHROOM CREAM SAUCE, SERVE WITH WILD & BROWN BASMATI RICE PILAF
OPA! GRILLED LEMON CHICKEN ORZO
ADAPTATION OF OPA!S FINEST DISH
COQ AU VIN
CLASSIC FRENCH DISH OF CHICKEN BRAISED IN RED BURGUNDY WINE, BACON,
GARLIC, MUSHROOMS, CARROTS, WHOLE BABY ONIONS.
PETER JENNINGS’ CHICKEN CORN TORTILLA SOUP
CLASSIC MEXICAN SOUP UPGRADED FOR PETER JENNINGS WITH MESQUITE SMOKED CHICKEN, RICH SMOKEY BROTH, CHARGRILLED VEGETABLES INCLUDING FRESH CORN OFF THE COB, PURPLE ONION, PASILLA PEPPER, ROASTED TOMATOES, ROASTED GARLIC, AVOCADO, CILANTRO, LIME AND CHIPOTLE CHILIES.
TRULY A PETER JENNINGS’ FAVORITE
FRENCH QUARTER CHICKEN SAUSAGE GUMBO
ANDOULLIE SAUSAGE, CHICKEN, OKRA GUMBO MADE WITH DARK DUCK FAT ROUX
SERVED WITH OKRA CORMEAL FRITTERS
VIA VENTRESCA CHICKEN MUSHROOM RISOTTO
FAMILY RECIPE OF RISO PASTA, ROASTED CHICKEN, ITALIAN SAUSAGE, MUSHROOMS,
FONTINELLA CHEESE, ITALIAN CURED OLIVES, SWEET RED PEPPERS, SAUTEED ONION,
FRESH GARLIC, CHICKEN BROTH, WHITE WINE
MUNGO MANGO LEMONGRASS CHICKEN SKEWERS WITH TORTILLA SALAD AND MANGO SALSA
LEMON GRASS MARINATED CHICKEN GRILLED WITH MANGO DARK RUM BARBEQUE SAUCE, ARRANGED OVER TRI-COLORED SWEET PEPPER, TORTILLA SALAD, DRIZZLED WITH BALSAMIC RUM REDUCTION, MANGO VINAIGRETTE
TURKEY POT PIE
WOOD SMOKED CIDER BRINED TURKEY, CARROTS, EDANAME, CELERY, ONION,
ITALIAN PARSLEY, TOSSED IN HERBED GRAVY, BAKED UNDER FLAKEY PASTRY
JAMAICAN JERK CHICKEN
SERVED WITH RED BEANS AND COCONUT BASMATI RICE, FRIED PLANTAINS
HARIYALI MURG TIKKA/CHICKEN HARIYALI TIKKA
CHICKEN RUBBED WITH AN INTOXICATING PASTE MADE WITH CILANTRO, MINT, GINGER ROOT,
GARLIC, EXOTIC INDIAN SPICES, THEN GRILLED OVER WOOD COALS
MURGH MAKHANI -VELVET BUTTER CHICKEN
TANDOORI CHICKEN PIECES BARBECUED IN TANDOOR CLAY OVEN,
SIMMERED IN TOMATO CREAM ONION SAUCE, INDIAN SPICES.
CHICKEN BIRYANI
SAFFRON BASMATI RICE LAYERED WITH CHICKEN, AROMATIC VEGETABLES COOKED IN EXOTIC SPICED GRAVY
MURGH KARI–CHICKEN CURRY
SERVED WITH COCONUT BASMATI RICE
TERIYAKI CHICKEN ON STICKY RICE WITH MANGO CHUTNEY
MIRIN SWEET RICE WINE SOY, GINGER ROOT MARINATED SALMON, GRILLED OVER WOOD COALS,
TOPPED WITH MANGO, PINEAPPLE, CUCUMBER CHUTNEY
TEQUILA LIME CHICKEN BARBACOA CON SALSA BORRACHA
CHAR GRILLED TEQUILA LIME, CHILI CHICKEN WITH “DRUNKEN” SALSA AND WARM TORTILLAS
CHICKEN BARBACOA WITH CHILES
CHICKEN TAMALES WITH JALAPEÑO COTIJA PESTO
CHICKEN THIGHS WITH CUMIN, HONEY, LIME, SOY
GRILLED OVER WOOD COALS
CHICKEN PICCATA WITH GRILLED LEMONS
CLASSIC PRESENTATION OF LEMON BUTTER CAPER SAUCE OVER DELICATE CHICKEN CUTLETS
CHICKEN MARSALA WITH MUSHROOMS
BEEF, PORK, LAMB & GAME
BEEF
HORSERADISH AND CUMIN CRUSTED BEEF TENDERLOIN WITH ROASTED GARLIC HORSERADISH CREAM
GRILLED OVER MESQUITE SERVED WITH SINFULLY RICH AND FLAVORFUL SAUCE
MESQUITE GRILLED MARINATED TRI-TIP OF BEEF
WITH SPICY BLACK BEANS, FRESH TOMATO, CILANTRO, GUACAMOLE, TORTILLAS
BEOUF WORNOFF
FILET OF BEEF WITH PIQUANT COGNAC ROSEMARY SAUCE
BEEF BOURGUIGNON WITH GRUYERE GOUGERES
FROM THE BURGUNDY REGION OF FRANCE: BEEF BRAISED IN RED BURGUNDY WINE, BEEF BROTH,
CARROTS, ROASTED TOMATOES, GARLIC, BOUQUET GARNI OF HERBS, PEARL ONIONS, MUSHROOMS
SERVED WITH GUGERES, GRUYERE CHEESE PATE CHOUX
BEEF WELLINGTON
CLASSICALLY PREPARED FILET OF BEEF ENCASED WITH DUXELLES AND PUFF PASTRY
RED WINE BRAISED BEEF SHORT RIBS
WITH PANCETTA, DUXELLES OF CARROTS, CELERY, ONION, SPLASH OF SHERY VINEGAR
BRAZILIAN FEIJOADA
BLACK BEANS SIMMERED WITH SMOKED MEATS: SMOKED HAM HOCKS, SMOKED PORK RIB,
PORK EAR, LINGUICA, BRAZILIAN CARNE SECA, SMOKED BACON, LEAN PORK, BEEF JERKY, ONION, GARLIC
BRAZILIAN PICANHA
CHURRASCARIA STYLE ROTISSERIED TOP SIRLOIN STEAKS
PORK
CUBAN ROAST SUCKLING PIG WITH MOJO: LIME, GARLIC, AND OREGANO MOJO
SERVED WITH GRILLED PINEAPPLE MANGO SALSA. IN CUBA, THE PIG IS COVERED
WITH BANANA LEAVES AND COOKED OVER A COAL FIRE IN A DEEP BACKYARD PIT
CHILI VERDE
LEG OF PORK CUBED AND SIMMERED IN HOUSE MADE SALSA VERDE MADE WITH FRESH TOMATILLOS, POBLANO CHILIES, SERANO CHILIES, CUMIN, ONIONS, GARLIC. WITH WARM TORTILLAS, MEXICAN CREMA
SPICE CRUSTED PORK TENDERLOIN WITH MANGO SALSA
WITH MANGO, CILANTRO, DARK RUM CHUTNEY SUCCULENT PORK LOIN
SLOWLY ROASTED OVER APPLEWOOD
PORK LOIN & GRAPES IN ROSAMARY GORGONZOLA
ENCHILADAS ZACATECANAS
PORK LOIN BRAISED IN ANCHO CHILI POWDER, OREGANO DARK BEER, SHREDDED,
ROASTED POBLANO CHILI SAUCE, AVOCADO, OAXACA CHEESE
CROATION STUFFED CABBAGE ROLLS
FAMILY RECIPE FROM MY MOTHER’S SIDE. BELIEVE ME, WHEN
ONE PARENT IS ITALIAN THEY RIDE SHOT GUN ANDTHE OTHER TAKES BACK SEAT
MEMPHIS SMOKED HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE
LAMB
GREEK LAMB BURGERS
LAMB BURGER WITH FETA, KALAMATA OLIVES, CUCUMBER, TOMATO,
RED ONION, OREGANO WITH ROMAINE LETTUCE WRAP.
STICKY POMEGRANATE GLAZED RACK OF LAMB
LEMON-AND-MINT ROAST LEG OF LAMB WITH FLAGEOLETS
LAMB SOUVLAKI: GREEK LAMB SKEWERS
LAMB VINDALOO
SHEPHERD’S PIE
LEG OF LAMB STUFFED WITH GARLIC & ROSEMARY, ROASTED WITH CARROTS, ONIONS, GARLIC BULBS,
ROASTED TOMATOES. TOPPED WITH PARMESAN MASHED POTATOES AND BAKED UNTIL GOLDEN.
MOUSSAKA
GREEK LASAGNA. SAUTEED EGGPLANT SLICES LAYERED WITH LAMB TOMATO SAUCE,
MOZZARELLA AND PARMESAN CHEESES, TOPPED WITH BECHAMEL CUSTARD
GAME
VENISON LOIN WITH WILD MUSHROOM BOURBON BACON AU JUS
MESQUITE SMOKED DUCK IN CHERRY MADEIRA SAUCE
CHERRY CIDER BRINED DUCK SLOW SMOKED OVER WOOK COALS, SERVED WITH CHERRIES MACERATED IN MADIERA, ROASTED MASHED SWEET POTATOES, CHINESE LONG BEANS WITH GARLIC CRISPS
SMOKED DUCK CHOW MEIN
SEAFOOD & FISH
WHOLE JERKED DUNGENESS CRAB
CRACKED CRAB ARRANGED AROUND WHOLE CRAB SHELL FILLED WITH
RED BEANS & JAMACIAN COCONUT RICE, FRIED PLANTAINS
ZARZUELA MARISCOS
CATALAN SEAFOOD MEDLEY WITH GUINDILLO PEPPER, TOMATOES,
SMOKED SPANISH PAPRIKA, DARK RUM, WHITE WINE
PERSIAN SEAFOOD BASTILLA
SHRIMP, CRAB, MUSHROOMS, SAFFRON, AND MIDEASTERN SPICES IN PHYLLO PASTRY ROUNDS
GREEN CHILE, SHRIMP & HOMINY STEW
FRESH CORN & CRABMEAT AREPAS (GRIDDLE CAKES)
FISH TACO STATION
SPICE-CRUSTED RED SNAPPER CHARGRILLED AND TOPPED WITH MEXICAN COLE SLAW, CHIPOTLE CREMA. ON WARM CORN TORTILLA WITH ROASTED PINEAPPLE SALSA PICO DE GALLO, ROASTED TOMATO SALSA, AVOCADOS
GRILLED LEMONGRASS PRAWNS WITH GARLIC NOODLES
VIETNAMESE SPICY CRAB WITH GARLIC NOODLES
GRILLED TERIYAKI SALMON WITH MANGO SALSA
MIRIN SWEET RICE WINE SOY, GINGER ROOT MARINATED SALMON, GRILLED OVER HOT COALS,
TOPPED WITH MANGO, PINEAPPLE, CUCUMBER CHUTNEY
VIA VENTRESCA BOULLAIBAISSE
FISHERMAN’S CATCH OF SHELLFISH AND FISH IN SAFFRON SCENTED BROTH,
TOMATOES, FENNELROOT, ONIONS, GARLIC AND HINT OF PERNOT
LOBSTER ENCHILADAS IN CHIPOTLE CREAM SAUCE
LOBSTER POT PIE
LOBSTER, CUT COB CORN, EDANAME FENNEL, BABY RED ONION,
GREEN ONION, PERNOD, CREAM, ITALIAN PARSLEY, FLAKEY CRUST
SHARK WITH CARIBBEAN ORANGE SAUCE
ADAPTATION OF TRINIDADIAN SHARK RECIPE ORIGINALLY PREPARED FOR MY SON, GALEN’S SECOND
BIRTHDAY DURING HIS SHARK CRAZE. .
SHARK & BAKE WITH SHADOW BENNIE SALSA
“SHARK AND BAKE,” TRINIDAD & TOBAGO’S POCKET SANDWICH, FOUND AT BEACH SHACKS
SOUVLAKI: SWORDFISH RED PEPPER KEBABS WITH LEMON GARLIC DIPPING SAUCE
GREEK GRILLED LEMON FISH: PSARI STA KARVOUNA:
LOCAL SEA BASS WITH ROASTED TOMATO, FETA CHEESE, KALAMATA OLIVES
MAPLE GLAZED CEDAR PLANKED WILD SALMON SALAD
MAPLE GLAZED CEDAR PLANKED SALMON WITH CRUMBLED RICOTTA SALATA CHEESE, ENGLISH CUCUMBER, TOASTED PINE NUT, SWEET GRAPE TOMATOES, AVOCADO, ARUGULA, FRISSEE, BALSAMIC DRIZZLE
PAELLA VALENCIA
CLAMS, LOBSTER, SHRIMP, GRILLED CHICKEN, SAUSAGE, RED PEPPERS, TOMATOES, SAFFRON RICE
SEAFOOD JAMBALAYA
SPICY SHRIMP, LOBSTER, CRAB, CLAMS, SAUSAGE, HAM, SWEET RED PEPPERS, SPICED DIRTY RICE
FRENCH QUARTER GUMBO
SHRIMP, CRAWFISH, ANDOUILLE SAUSAGE, CHICKEN, DARK DUCK FAT ROUX
POACHED SALMON WITH MONTPELLIER COMPOUND BUTTER IN PHYLLO PASTRY
COMPOUND BUTTER MADE WITH FRESH HERBS, ARUGULA AND WATERCRESS
MESQUITE GRILLED SALMON WITH CAPERS, LEMON CURRY SAUCE
RARE SEARED AHI TUNA WITH WASABI SOY BUTTER
WOOD GRILLED SALMON WITH AVOCADO CREAM AND TOBIKO CAVIAR
GARNISHED WITH TOBIKO CAVIAR AND FRESH DILL;
A LOVELY ARRAY OF ORANGE AND GREEN
THAI SHRIMP AND SCALLOPS IN GREEN CURRY SAUCE
VEGETARIAN ENTREES
SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA
SERVED WITH A SWIRL OF ROASTED POBLANO & CLOVER HONEY COULIS
AND A DOLLOP OF GOAT CHEESE CREMA WITH DAINTY CHIVE KNOT.
ARTICHOKE AND SUNDRIED TOMATO FILO
ARTICHOKE HEARTS MARRIED WITH THE ROBUST FLAVOR OF SUNDRIED TOMATOES,
GRANO PADANO PARMESAN CHEESE UNDER A BUTTERY FLAKEY FILO PASTRY
FIRE GRILLED VEGETABLE PAELLA
FIRE-GRILLED WITH HINT OF JALAPEÑO: ZUCCHINI, SNOW PEAS, WHITE CORN, SWEET RED AND YELLOW PEPPERS, PURPLE ONION, YELLOW SQUASH, SPANISH SAFFRON RICE WITH OLIVES, ARTICHOKE HEARTS
EGGPLANT SUNDRIED TOMATO LASAGNA
GRILLED EGGPLANT LAYEREDWITH SUNDRIED TOMATO RED WINE SAUCE,
RICOTTA, MOZZARELLA, PARMESAN CHEESES
ROASTED VEGETABLE RAGU ON POLENTA TRIANGLES
CREAMY POLENTA TRIANGLES TOPPED WITH ROASTED RED PEPPERS, EGGPLANT,
RED ONION, ZUCCINI, TOMATOES AND FRESH BASIL
POBLANO CHILI RELLENOS
POBLANO CHILIS STUFFED WITH COTIJA, QUESO DE OAXACA,
COATED WITH EGG BATTER TOPPED WITH FRESH TOMATO CUMIN SAUCE
EGGPLANT GRATIN
SMOKED MOZZARELLA, ROASTED PEPPERS AND PARMESAN
SPANOKOPITA
FETA CHEESE, SPINACH, GREEN ONIONS AND DILL IN A BUTTERY PHYLLO PASTRY
PASTA PRIMAVERA
ASPARAGUS, SNOW PEAS, MOREL MUSHROOMS, GREEN BEANS, SWEET GRAPE TOMATOES, PARMIGIANO-REGGIANO
TORTELLINI WITH ARTICHOKES, PINE NUTS, SUN-DRIED TOMATOES, CAPERS
THREE CHEESE STUFFED PASTA SHELLS
GARDEN RIPE TOMATO, BASIL, GARLIC SAUCE
BUTTERNUT SQUASH RAVIOLI WITH SAGE, BROWN BUTTER, ROASTED WALNUTS
THREE CHEESE RAVIOLI WITH FENNEL LEMON BUTTER
CHEESE RAVIOLI WITH SWISS CHARD, SAGE, BROWN BUTTER, WALNUTS
RAVIOLI WITH ARTICHOKES, SUN DRIED TOMATOES AND CAPERS
ASPARAGUS ASIAGO RISOTTO
FILO PASTRY WITH SPINACH, WILD MUSHROOMS, PINE NUTS AND GOAT CHEESE
CLASSIC NICOISE SUMMER VEGETABLE COMPOTE WITH FRESH TOMATOES,
ZUCCHINI, RED PEPPER, GARLIC, EGGPLANT, OLIVES AND HERBS DE PROVENCE
RATATOUILLE WRAPPED IN FILO PASTRY WITH ROASTED RED PEPPER COULIS
CLASSIC NICOISE SUMMER VEGETABLE COMPOTE WITH FRESH TOMATOES,
ZUCCHINI, RED PEPPER, GARLIC, EGGPLANT, OLIVES AND HERBS DE PROVENCE
FILO WRAPPED ASPARAGUS, PINE NUTS, GRUYERE CHEESE
GRATIN OF EGGPLANT, ROASTED PEPPERS AND GARLIC
CARAMELIZED BABY ARTICHOKES AND POTATO GRATIN
PORTOBELLO MUSHROOMS STUFFED WITH MARSCAPONE AND WALNUTS
CHIPOTLE CHILI ROASTED TEMPE IN ZINFANDEL SAUCE
PORTOBELLO MUSHROOMS STUFFED WITH HERBED CHEVRE CHEESE
PORTOBELLO MUSHROOMS STUFFED WITH MARSCAPONE AND WALNUTS
FOUR CHEESE AND MUSHROOM LASAGNA
GRILLED PORTOBELLO MUSHROOMS
MUSHROOM POT PIE
WILD AND CREMINI MUSHROOMS, ROOT VEGETABLES, CELERY
IN WHITE WINE USHROOM GRAVY UNDER FLAKY PUFF PASTRY
SHELLS AND GRAPES PASTA SALAD
GORGONZALA, SWEET BASIL RIBBONS, ROASTED PECANS,
RED FLAME GRAPES, LEMON YOGHURT DRESSING, SHELL PASTA
GREEK ORZO SALAD
ORZO PASTA, FETA CHEESE, BABY SPINACH,
CHERRY TOMATOES, KALAMATA OLIVES, RED ONION
PANEER TIKKA MASALA
MARINATED GRILLED PANEER CUBES (HOME-MADE CHEESE), CASHEWS,
COOKED WITH CURRY SPICES, YOGHURT, FRESH TOMATOES, GINGER AND GARLIC
SPICY GARLIC SHANGHAI NOODLES WITH ASPARAGUS AND MUSHROOMS
ASIAN SESAME NOODLE SALAD
MANDARIN ORANGES, SESAME VINAIGRETTE, VERMICELLI, CASHEWS,
RED AND YELLOW BELL PEPPERS, BLACK SESAME SEEDS, GREEN ONIONS,
EGGPLANT PARMIGIANA WITH FRESH TOMATO BASIL MARINARA SAUCE
THREE CHEESE MACARONI AND CHEESE
AGED CHEDDAR, GRUYERE, COTTAGE CHEESE, SOUR CREAM
SIDE SALADS
CAESAR SALAD: ROMAINE HEARTS, ROASTED PECANS, BOSC PEARS, PARMESAN
WITH PARMESAN-REGGIANO LEMON GARLIC CAESAR DRESSING
ROASTED BEETS, FETA CHEESE, TOASTED PINE NUTS, ARUGULA, BABY SPINACH
ARUGULA, SHAVED GRANA PADANO PARMESAN, MEYER LEMON VINAIGRETTE
FRISEE WITH CHEVRE CHEESE AND ROASTED WALNUT WHITE BALSAMIC DRESSING
AUTUMNAL SALAD
ROASTED PECANS, BOSC PEARS, GORGONZOLA CHEESE, BABY GREENS, BALSAMIC REDUCTION
CAMBOZOLA CHEESE, BUTTER LETTUCE, BOSC PEAR, CARAMELIZED WALNUT SALAD
GREEK SALAD
KALAMATA OLIVE, FETA CHEESE TOMATO, CUCUMBER SALAD, ROMAINE HEARTS
THAI GREEN PAPAYA SALAD
CALYPSO CITRUS AVOCADO SALAD
MANDARIN ORANGE, GRAPEFRUIT, AVOCADO, HEARTS OF PALM,
MACADAMIA NUTS, RED LEAF LETTUCE, BASIL ORANGE VINAIGRETTE
CAPRESE SALAD
FRESH MOZZARELLA, BASIL AND SUGAR CHERRY TOMATO
DRIZZLED WITH BALSAMIC REDUCTION
AVOCADO TANGERINE SALAD WITH JALEPENO VINAIGRETTE
CUCUMBER RAITA
CUCUMERS IN YOGHURT WITH HINT OF TOASTED CUMIN SEED
ROASTED GARDEN VEGETABLES WITH FETA AND BABY GREENS
ROASTED FRESH BEETS, CARROTS, BLUE LAKE GREEN BEANS, FETA CHEESE, BABY GREENS
HEARTS OF ROMAINE WITH ROASTED PECANS AND BOSC PEARS
WITH ASIAGO LEMON GARLIC DRESSING AND PARMESAN-REGGIANO SHAVINGS
SPLENDID GARDEN SALAD
ISLAND COLE SLAW
NAPA AND PURPLE CABBAGE, TOASTED SESAME SEEDS, MANDARIN ORANGES,
TOASTED ALMOND SLIVERS, SESAME RICE WINE VINAIGRETTE
BIG KAHUNA GRILLED PINEAPPLE PAPAYA SPINACH SALAD
BABY SPINACH, PAPAYA, GRILLED PINEAPPLE, PURPLE CABBAGE,
SUNFLOWER SEEDS, BASIL ORANGE VINAIGRETTE
MAIN SALADS
MAPLE GLAZED CEDAR PLANKED WILD SALMON SALAD
MAPLE GLAZED CEDAR PLANKED SALMON WITH CRUMBLED RICOTTA SALATA CHEESE, ENGLISH CUCUMBER, TOASTED PINE NUT, SWEET GRAPE TOMATOES, AVOCADO, ARUGULA, FRISSEE BALSAMIC DRIZZLE
DUNGENESS CRAB, AVOCADO, BIBB LETTUCE, BASIL CITRUS VINAIGRETTE
WARM SHRIMP, ESCAROLE & RADICCHIO SALAD
GRILLED CHICKEN, WATERCRESS AND BACON SALAD
MUNGO MANGO LEMONGRASS CHICKEN SKEWERS WITH TORTILLA SALAD AND MANGO SALSA
CHICKEN GRILLED WITH MANGO DARK RUM BARBEQUE SAUCE, ARRANGED OVER TRI-COLORED SWEET PEPPER, TORTILLA SALAD, DRIZZLED WITH BALSAMIC RUM REDUCTION, MANGO VINAIGRETTE
PAELLA VALENCIA SALAD
CLAMS, LOBSTER, SHRIMP, MUSSELS, ROASTED CHICKEN, SAUSAGE, PEPPERS, AND TOMATOES
TOSSED WITH SAFFRON RICE IN MEYER LEMON CAPER VINAIGRETTE
ZUNI ROAST CHICKEN AND BREAD SALAD
ROAST WHOLE CHICKEN WITH FRESH HERBS, GRILLED SOURDOUGH CHUNKS, CURRANTS, PINE NUTS, CHICKEN PAN DRIPPINGS, SCALLIONS, HEIRLOIM TOMATOES, RED WINE VINAIGRETTE
INSALATA DE BISTECA
GRILLED BEEF TOSSED WITH A COMPOTE OF SWEET CHERRY TOMATOES, BASIL,
GARLIC, RED ONION, OLIVE OIL & BALSAMIC VINEGAR
CHINESE CHICKEN SALAD
CHICKEN BREAST, SAIFUN NOODLES, CRISPED WON TON STRIPS, SESAME SEEDS, CILANTRO,
SWEET RED BELL PEPPER, ROASTED ALMONDS, SCALLIONS, HOISIN HOT MUSTARD DRESSING
SALADE NICOISE
SEARED AHI TUNA, RED POTATOES, FRESH GREEN BEANS,
NICOISE OLIVES, HARD-BOILED EGGS AND BABY GREENS
GRILLED CHICKEN, WATERCRESS AND BACON SALAD
CALIFORNIA COBB SALAD
GRILLED CHICKEN BREAST, SWEET CHERRY TOMATOES, BACON,
BLEU CHEESE AND BABY SPINACH LEAVES
SHELLS AND GRAPES PASTA SALAD
DANCING VEGETABLES
SPIEDINI DI VERDURE: SKEWERED ITALIAN VEGETABLES
BRUSHED WITH LEMON, GARLIC OLIVE OIL
GRILLED LETTUCES WITH BALSAMIC REDUCTION DRIZZLE
BELGIAN ENDIVE, RADICCHIO, ROMAINE LETTUCE
GRILLED COB CORN, RED PEPPERS, PURPLE ONION, YELLOW SQUASH, ASPARAGUS
SEARED BRUSSELS SPROUTS WITH PANCETTA
ROASTED MEDLEY OF VEGETABLES
ORANGE CAULIFLOWER, PURPLE ONION, SWEET RED PEPPER,
SHAVED BRUSSELS SPROUTS
HONEY GLAZED ROASTED CARROTS
ROASTED PURPLE AND ORANGE CAULIFLOWER
BRAISED RAINBOW SWISS CHARD WITH TOASTED GARLIC
GRILLED BAJA VEGETABLES
CORN COBS, ZUCHINI, EGGPLANT, YELLOW SQUASH, PURPLE ONION,
JALEPENO, RED BELL PEPPER, OLIVE OIL, FRESH OREGANO, SEA SALT
GRILLED ASPARAGUS
TUSCAN KALE CAESAR SLAW
CHINESE LONG GREEN BEANS
PEA SHOOT SPROUTS SAUTEED WITH SESAME AND OYSTER SAUCE
PURPLE AND NAPA CABBAGE SLAW WITH SESAME VINAIGRETTE
BEAN TRIO SALAD: LIMA, BLACK EYED PEA, GREEN BEAN WITH ZEST OF LEMON
GRILLED MEXICAN CORN SALAD WITH LIME AND COTIJA CHEESE
CURRIED VEGETABLES IN COCONUT
SPUDS, RICE & NOODLES
SPUDS
YUKON GOLD & PURPLE POTATOES ROASTED WITH GARLIC, LEMON & ROSEMARY
MASHED YUKON GOLD POTATOES WITH ROASTED GARLIC
CLASSIC PICNIC POTATO SALAD
GERMAN POTATO SALAD
RED POTATOES, SHREDDED CARROT, CELERY, GREEN ONION,
FRESH DILL, HARDBOILED EGGS, CREAMY RED WINE VINAIGRETTE
POTATOES AU GRATIN
SEASONED POTATO WEDGES
RICE
JAMAICAN RICE WITH COCONUT, TRI-COLORED PEPPERS, SCALLIONS
CAJUN DIRTY RICE
“DIRTY” BECAUSE RICE IS INFUSED WITH CRISPY, BROWNED BITS OF
SMOKY BACON, CHICKEN GIZZARDS, GREEN SCALLIONS, CAJUN SPICES
MEXICAN EMERALD RICE: RISO VERDE
WITH FLECKS OF CILANTRO PARSLEY AND SPINACH.
TOSSED WITH COTIJO CHEESE AND LIME.
BASMATI & WILD RICE SALD WITH TANGERINES & PINE NUTS
CREAMY WILD MUSHROOM RISOTTO
ASPARAGUS PARMESAN RISOTTO
PARMESAN, GOAT CHEESE, SHALLOTS
JAMAICAN RICE WITH COCONUT
SAFFRON BASMATI RICE
WILD AND BROWN BASMATI RICE PILAF
WITH MUSHROOMS, TOASTED ALMONDS, SCALLION, CELERY, ITALIAN PARSLEY
NOODLES
SESAME NOODLES WITH CHILI OIL AND SCALLIONS
GLASS NOODLE SALAD WITH LEMON GRASS ASIAN VEGETABLES AND PEANUTS
MA YI SHANG SHU-ANTS CLIMBING A TREE
SICHUANESE DISH NAMES “ANTS CLIMBING A TREE” BECAUSE OF THE WAY THE GROUND PORK
CLINGS TO THE GLASS NOODLES. TOSSED WITH SESAME OIL, GROUND PORK, GARLIC, GINGER ROOT,
CHINESE RED CHILE BEAN PASTE, CHINESE RICE WINE, CHINESE BLOSSOMING CHIVES
PAD THAI
STIR-FRIED RICE NOODLE, BEAN SPROUTS, CHICKEN, SHRIMP, GREEN ONION, SHREDDED CARROT,
EGGS, TOFU,TAMARIND FISH SAUCE, DRIED SHRIMP, GARLIC, SHALLOTS, RED HOT.
SERVED WITH LIME WEDGES, CHOPPED ROAST PEANUTS
PANCIT
FILIPINO CLASSIC WITH THIN RICE NOODLES, CHICKEN THIGH,
PORK TENDERLOIN, SHRIMP, CABBAGE, SHREDDED CARROTS, GREEN ONIONS,
CHICKEN LONG RICE
STAPLE OF A HAWAIIAN LUAU, ORIGINATED IN CHINA CELLOPHANE NOODLES.,
CHICKEN BREAST, SESAME OIL, GINGER ROOT, SCALLIONS, MUSHROOMS
GRAINS & LEGUMES
TUSCAN BREAD SALAD
GRILLED SOURDOUGH, BASIL, TRI-COLORED TOMATOES, FRESH MOZZARELLA,
GRILLED PURPLE ONION, ROASTED RED PEPPERS, BALSAMIC VINAIGRETTE
CREAMY PARMESAN POLENTA
TABOULEH
BULGUR WHEAT LADEN WITH BRIGHT FLAVORS OF MINT, PARSLEY, GREEN ONION, TOMATO, CUCUMBER
SPICY BLACK BEANS WITH LIME, CUMIN
SOUPS
PETER JENNINGS’ CHICKEN CORN TORTILLA SOUP
THE CLASSIC MEXICAN SOUP, UPGRADED. MESQUITE SMOKED CHICKEN, A RICH SMOKEY BROTH, CHARGRILLED VEGETABLES INCLUDING FRESH CORN OFF THE COB, PURPLE ONION, PASILLA PEPPER, ROASTED TOMATES, ROASTED GARLIC, AVOCADO, CILANTRO, LIME AND CHIPOTLE CHILIES. A PETER JENNINGS’ FAVORITE.
DUARTE’S ARTICHOKE HEART SOUP
CHICKEN ANCHO CHILI POZOLE
CAMBODIAN PUMPKIN SHRIMP IN YELLOW CURRY
FRENCH ONION SOUP
MELTED GRUYERE AND GOUDA CHEESE ON GARLIC BUTTER TOAST
ITALIAN STACIATELLI WEDDING SOUP
STACIATELLI CHICKEN BROTH WITH PARMESAN EGG RIBBONS,
HOUSEMADE PORK & BEEF MEATBALLS, CHOPPED KALE
MINESTRONE
FAMILY RECIPE
LOBSTER BISQUE
POTATO LEEK SOUP TOPPED WITH CRÈME FRAICHE, DILL AND CAVIAR
ASPARAGUS SOUP WITH LEMON DUPLINGS
CREAMY SHERRIED MUSHROOM SOUP
CREAM OF BROCCOLI WITH CHEDDAR
ROASTED RED PEPPER & CHEDDAR SOUP WITH HOMEMADE GARLIC CROUTONS
BUTTERNUT SOUP WITH SAUTEED TART APPLES AND CRANBERRY DRIZZLE
YELLOW SPLIT PEA AND SMOKED HAM SOUP
BOSTON CLAM CHOWDER WITH BACON AND THYME
CHILLED GAZPACHO
CHILLED AVOCADO SOUP
CHILLED VICHYSOISE
CLASSIC POTATO LEEK WITH DILL AND DOLLOP OF SOUR CREAM
CHILLED CUCUMBER YOGHURT SOUP
THAI COCONUT CHICKEN LEMON GRASS SOUP
CHICKEN BREAST IN COCONUT MILK, KEFIR LIME, LEMON GRASS AND GALANGAL
BREAKFAST TREATS
CROQUE MONSIEUR
ORIGINATING IN FRENCH CAFES, THE CROQUE MONSIEUR IS A GRILLED HAM & GRUYERE
CHEESE SANDWICH, MADE WITH BREAD DIPPED IN EGG BATTER AND GRILLED, DUSTED WITH POWDERED SUGAR
CRAB EGGS BENEDICT FLORENTINE
POACHED EGGS ON TOP OF A BED OT SAUTEED SPINACH AND MUSHROOMS, TOPPED WITH DUNGENESS CRAB AND HOUSE MADE HOLLANDAISSE SAUCE, ON TOASTED ENGLISH MUFFINS
TORTILLA DE PATATAS WITH CARAMELIZED PURPLE ONIONS CHIPOTLE AIOLI
WEDGES OF YUKON GOLD POTATO, SWEET ONION OMELET
ZACHARY’S MIKES MESS
ADAPTED FROM SANTA CRUZ’ ZACHARY CAFÉ’S FAMED “MIKES MESS” SRAMBLE OF BACON, MUSHROOMS, EGGS, TURMERIC POTATOES, CHEDDAR CHEESE, SOUR CREAM, TOMATOES, GREEN ONIONS, SALSA
BROCOLLI FRITTATA
BROCOLLI, PURPLE ONION, SWEET RED PEPPER, SMOKED GOUDA, GRUYERE TOASTED PINE NUTS
APPARAGUS FRITTATA
ASPARAGUS WITH JARLSBERG AND PARMESAN CHEESE
SWEET CORN BACON SCALLION QUICHE
QUICHE AUX FRUIT DE LA MER
SEAFOOD, JARLSBERG AND IN PARMESAN CRUST
SALMON TART WITH PARMESAN PASTRY
SMOKED SALMON WITH MINI BAGELS AND HERB GARLIC CREAM CHEESE
SMOKED SALMON CAVIAR MOUSSE
SERVED WITH THINLY SLICED PUMPERNICKEL BREAD AND CUCUMBER SLICES
PUFFED PANCAKE WITH BLUEBERRIES
FRENCH CINNAMON TOAST ON SOURDOUGH
ORANGE WAFFLES
APPLE KUCHEN
ZUCCHINI BREAD
ALI’S BEST BANANA NUT BREAD
FRESH STRAWBERRIES
FRESH FRUIT PLATTER
FRESH SQUEEZED JUICES
TEMPTUOUS SWEETS
TRIO OF CHOCOLATE TRUFFLES
COCOA DUSTED COINTREAU, ALMOND COATED AMARETTO, CHOCOLATE JIMMIES ON KAHLUA
BLOOD ORANGE CURD BLOOD ORANGE ALMOND TORTE
FRESH STRAWBERRY LEMON CURD TARTS
PEARS POACHED IN RED WINE WITH ZABAGLIONE SAUCE
APPLE CRANBERRY GALLETE WITH VANILLA BEAN ICE CREAM
CHOCOLATE PAGE MILL PASSION BARS
FOUR STACKED LAYERS DRAPED IN CHOCOLATE, ROASTED ALMONDS,
COCONUT INFUSED IN CHOCOLATE, VANILLA CRÈME, CHOCOLATE DRAPE
FRESH COCONUT CREAM PIE
PEACH & GINGER CREAM SHORTCAKE
DECADENT CHOCOLATE FONDUE
STRAWBERRIES, ANGEL FOOD CAKE, ALMOND BISCOTTI, BANANAS, DRIED APRICOTS
CHOCOLATE PECAN TRUFFLE TORTE
CARAMEL, PECANS, CHOCOLATE GENACHE, RUM PASTRY CREAM AND PECAN CRUST
BOSC PEAR AND GINGER CUSTARD FILO POCKETS
LEMON SPONGE CAKE WITH LEMON GLAZE
APRICOT ALMOND COBBLER
FAMILY RECIPE FOR SANTA CLARA VALLEY ORCHARD’S BOUNTIFUL APRICOT HARVEST
FLAN DE ALMENDRAS
SPANISH CARAMELIZED CUSTARD WITH SLIVERED MARCONA ALMONDS
GUINNESS STOUT CHOCOLATE CUPCAKES WITH BAILY’S IRISH CREAM FROSTING
STRAWBERRY RHUBARB FILO GALLETE
ITALIAN RICOTTA EASTER CAKES
GOOEY CHOCOLATE ALMOND BROWNIES
PUMPKIN CHEESECAKE
PUMPKIN CHEESECAKE LAYERED WITH RUM SOUR CREAM,
SPICED GRAHAM CRUST, CARAMELIZED PECANS
SINFUL MOCHA FUDGE PIE
ESPRESSO CHOCOLATE FUDGE IN FLAKEY PASTRY WITH FRESH WIPPED CREAM
KEY LIME PIE WITH FRESH WHIPPED CREAM
BAKLAVA
BUTTERED LEAVES OF DELICATE FILO PASTRY LAYERED IN ORANGE ALMOND SYRUP
PECAN PRALINES
ICE CREAM SUNDAE BAR
CREATE A CUSTOM, DECADENT MASTERPIECE
ICE CREAMS: VANILLA, COOKIES ‘N CREAM, MOCHA ALMOND FUDGE, CHOCOLATE CHIP, DARK CHOCOLATE; FRESH STRAWBERRY SAUCE, HOUSE MADE CARAMEL SAUCE, DARK CHOCOLATE SAUCE, CRUSHED OREO COOKIES, ALMONDS, PEANUTS, M&M’S, STRAWBERRIES, RASPBERRIES, STEMMED CHERRIES, SPRINKLES, WHIPPED CREAM
GIANT MOLASSAS SUGAR COOKIES
FRUITS OF THE SEASON ON TI LEAVES
STRAWBERRIES, PEACHES, BLACKBERRIES, MANGO, PINEAPPLE WITH BROWN SUGAR SOUR CREAM
CELEBRATION CAKES
MANGO MOUSSE DARK RUM CHOCOLATE CELEBRATION CAKE
MOCHA TORTE
CHOCOLATE KAHLUA GENOISE FILLED WITH CHOCOLATE GANACHE, COFFEE BUTTERCREAM,
TOPPED WITH KAHLUA BUTTERCREAM
TIERED STRAWBERRY SHORTCAKE
FRESH STRAWBERRIES, POUND CAKE, MASCARPONE WHIPPED CREAM ON RIBBON-WRAPPED COLUMNS THAT ELEVATE THE DESSERT FROM ITS RUSTIC ORIGINS AND ALLUDE TO AN ELEGANT TIERED WEDDING CAKE
TIRAMISU TORTE
GENOISE BRUSHED WITH COFFEE SYRUP AND MEYER’S RUM, FILLED WITH MASCARPONE,
FROSTED WITH MEYER’S RUM FLAVORED WHIPPED CREAM
TRES LECHES MEXICAN WEDDING CAKE
VANILLA SPONGE CAKE MOISTENED WITH CREMA LAYERED WITH BLACKBERRIES, TOPPED WITH
WHIPPED CREAM AND SHAVED WHITE CHOCOLATE CURLS
TIERED DARK CHOCOLATE CURL TORTE
CHOCOLATE GENOISE FILLED WITH CHOCOLATE MOUSSE, TOPPED
WITH CHOCOLATE BUTTERCREAM AND CHOCOLATE CURLS
TIERED FRAMBOISE, RASPBERRY MOUSSE AND WHITE CHOCOLATE CAKE
WHITE CHOCOLATE GENOISE DRIZZLED WITH FRAMBOISE RASPBERRY LIQUOR
LAYERED WITH FRESH RASPBERRIES, RASPBERRY MOUSSE, AND WHITE CHOCOLATE MOUSSE,
TOPPED WITH WHITE CHOCOLATE SHAVINGS AND PINK ROSES
CHOCOLATE, FRESH RASPBERRY, CHOCOLATE MOUSSE, RASPBERRY LIQUOR, VANILLA BUTTER CREAM
CHERRY CHOCOLATE BLACK FOREST CAKE
TART CHERRIES MACERATED IN KIRSCH, GERMAN CHERRY BRANDY, LAYERED WITH CHERRY VANILLA BUTTERCREAM, SHARFENNBERGER CHOCOLATE GENOISE. WITH WHIPPED CREAM, WHITE CHOCOLATE CURLS
ALMOND TORTE
ALMOND DACQUOISE WITH JUST A HINT OF LEMON ZEST FILLED LEMON BUTTERCREAM OR AMARETTO BUTTERCREAM AND FROSTED WITH VANILLA OR AMARETTO BUTTERCREAM
TIERED CARROT CAKE
CARROT CAKE FILLED WITH OUR SWEETENED CREAM CHEESE FILLING AND FROSTED WITH CREAM CHEESE FROSTING
CHOCOLATE RASPBERRY MOUSSE TORTE
CHOCOLATE GENOISE FILLED WITH RASPBERRY PRESERVES AND
CHOCOLATE MOUSSE, FROSTED WITH VANILLA BUTTERCREAM
CHOCOLATE STRAWBERRY FRAISIER CAKE
CHOCOLATE GENOISE FILLED WITH FRESH STRAWBERRIES AND FRAISIER (ALMOND BUTTER)
WITH AMARETTO BUTTERCREAM
CHOCOLATE VELVET CAKE
FUDGY, DENSE CHOCOLATE DECADENCE CAKE SMOTHERED WITH CHOCOLATE MOUSSE, VANILLA BUTTERCREAM
DARK CHOCOLATE CURL TORTE
DEVIL’S FOOD CAKE FILLED WITH CHOCOLATE MOUSSE FROSTED WITH CHOCOLATE BUTTERCREAM
AND COVERED WITH DARK CHOCOLATE CURLS
DEVIL’S FOOD CAKE
OUR DEVILISHLY CHOCOLATE DEVIL’S FOOD CAKE WITH CHOCOLATE MOUSSE FILLING,
FROSTED WITH VANILLA BUTTERCREAM
ESPRESSO TORTE
VANILLA GENOISE FILLED WITH ESPRESSO MOUSSE AND FROSTED WITH VANILLA OR KAHLUA BUTTERCREAM
FRAISIER TORTE
VANILLA GENOISE FILLED WITH APRICOT PRESERVES AND FRAISIER (ALMOND BUTTER)
FILLING, FROSTED WITH AMARETTO BUTTERCREAM
HAZELNUT TORTE
HAZELNUT DACQUOISE FILLED WITH DARK CHOCOLATE MOUSSE AND FROSTED WITH VANILLA BUTTERCREAM
LEMON TORTE
VANILLA GENOISE FILLED WITH LEMON CURD AND VANILLA WHIPPED CREAM
AND FROSTED WITH VANILLA WHIPPED CREAM
LEMON POPPYSEED TORTE
LEMON POPPYSEED CAKE FILLED WITH LEMON CURD AND LEMON BUTTERCREAM AND FROSTED WITH VANILLA BUTTERCREAM
MARJOLAINE TORTE
FOUR LAYERS OF HAZELNUT MERINGUES WITH THREE FILLINGS: CHOCOLATE BUTTERCREAM FILLING, HAZELNUT-ALMOND WHIPPED CREAM, AND CHOCOLATE WHIPPED CREAM. FROSTED WITH VANILLA WHIPPED CREAM
MOCHA TORTE
VANILLA GENOISE FILLED WITH CHOCOLATE GANACHE AND COFFEE BUTTERCREAM
AND FROSTED WITH VANILLA OR KAHLUA BUTTERCREAM
NEAPOLITAN TORTE
VANILLA GENOISE FILLED WITH ONE LAYER OF CHOCOLATE MOUSSE AND ONE LAYER OF VANILLA WHIPPED CREAM AND FRESH STRAWBERRIES THEN FROSTED WITH VANILLA WHIPPED CREAM OR VANILLA BUTTERCREAM
PRINCESS CAKE
VANILLA OR CHOCOLATE GENOISE FILLED WITH SEEDLESS RASPBERRY PRESERVES AND CHANTILLY CREAM, FROSTED WITH AMARETTO WHIPPED CREAM, AMARETTO BUTTERCREAM OR VANILLA BUTTERCREAM
ORANGE ALMOND CAKE
ORANGE ALMOND CAKE MOISTENED WITH GRAND MARNIER AND FILLED WITH OUR SWEETENED CREAM CHEESE FILLING AND FROSTED WITH VANILLA BUTTERCREAM
STRAWBERRY GRAND MARNIER CAKE
VANILLA GENOISE FILLED WITH FRESH STRAWBERRIES AND GRAND MARNIER WHIPPED CREAM FROSTED WITH GRAND MARNIER WHIPPED CREAM, GRAND MARNIER BUTTERCREAM OR VANILLA BUTTERCREAM
TIRAMISU TORTE
VANILLA GENOISE BRUSHED WITH COFFEE SYRUP AND MEYER’S RUM, FILLED WITH SWEETENED MASCARPONE FILLING AND FROSTED WITH VANILLA OR MEYER’S RUM FLAVORED WHIPPED CREAM OR BUTTERCREAM
TRIPLE VANILLA CAKE
VANILLA WHITE CAKE FILLED WITH VANILLA BAVARIAN CREAM AND FROSTED WITH VANILLA BUTTERCREAM
TRUFFLE TORTE
DARK CHOCOLATE FUDGE CAKE, DARK CHOCOLATE TRUFFLE FILLING, VANILLA BUTTERCREAM
BEVERAGES
MARDIS GRAS HURRICANE COCKTAIL
DARK AND LIGH JAMACIAN RUMS, PASSION FRUIT JUICE, FRESH LIME JUICE
MEDITERRANEAN SUNSET COCKTAIL
RUBY RED FRESH SQUEEZED GRAPEFRUIT JUICE, FRESH LIME JUICE,
SILVER TEQUILA, CAMPARI, AGAVE NECTAR WITH A SUGARED RIM
MARGARITA
RECIPE FROM PRESIDENTE HOTEL DE GUADALAJARA. DON JULIO SLIVER TEQUILA,
FRESH LIME JUICE, COINTREAU AND NOTHING MORE. SHAKEN OVER ICE WITH RIM OF SEA SALT
MOJITOS
CLASSIC MUDDLED MINT, MANGO, POMEGRANATE, PEACH
MARTINIS
CLASSIC, POMEGRANATE, DIRTY, APPLE,
SANGRIA
HOUSEMADE CITRUS SANGRIA FROM FAMILY RECIPE
MULLED WINE
RED WINE STEEPED WITH CLOVES, CINNAMON STICK
AGUAS FRESCAS
FILTERED WATER, FRUIT PUREE, FLOATING FLOWERS, SLICED CITRUS FRUIT
MANGO ICED TEA
WITH FRUIT AND FLOATING FLOWERS
ITALIAN ANGEL PUNCH
FRESH LEMON JUICE, STRONG GREEN TEA, WHITE GRAPE JUICE, SLICED LEMONS, STRAWBERRIES
ITALIAN SPARKLING FRESH FRUIT PUNCH
SPARKLING MUSCAT WINE, FRESH ORANGE JUICE,
CHOICE OF FRESH PUREE OF APRICOT, MELON, PEACH, KIWI FRUIT
SOFT DRINK SERVICE
SPARKLING OR STILL WATERS, COKE, DIET COKE, SPRITE, ROOT BEER
ICED TEA AND ICED COFFEE
FRENCH ROAST COFFEE AND TEA SERVICE
SOFT DRINKS WITH SPARKLING CIDER
SPARKLING CIDER, COKE, DIET COKE, SPRITE, ROOT BEER, SPARKLING & STILL WATERS,
BAR SERVICE: BARTENDER, GARNISHES, SET -UPS EQUIPMENT
SPLENDID FEAST OR CLIENT PROVIDES ALCOHOL, MIXERS, JUICES, WINE, BEER AND SOFT DRINKS
BARTENDER OR SELF SERVICE OPTIONS
SPLENDID FEAST CAN PROVIDE LICENSED INSURED BARTENDERS TO SERVE YOUR GUESTS,
ELEGANT BLACK GRANITE BAR, LINENS, GARNISHES, BAR SUPPLIES
1 PACIFIC RIM POOL PARTY
HOISIN SESAME PRAWNS
AHI POKE WITH WON TON CRISPS
GRILLED CHICKEN SATAY SKEWERS WITH TANGY HOT SWEET DIPPING SAUCE
CUBAN ROAST SUCKLING PIG WITH LIME, OREGANO, GARLIC MOJO
FRESH FRUIT SKEWERS ON TI LEAVES
STRAWBERRIES AND FRESH PINEAPPLE SERVED IN A BASKET WITH TI LEAVES
MUNGO MANGO LEMONGRASS CHICKEN WITH MANGO SALSA AND TORTILLA SALAD
GRILLED AHI WITH WASABI BUTTER
WILD AND BASMATI RICE WITH SCALLIONS
STIR-FRIED ISLAND VEGETABLES WITH FRESH COCONUT
CITRUS AND AVOCADO SALAD
WITH WATERCRESS, SPINACH AND BASIL ORANGE VINAIGRETTE
MANGO MOUSE DARK RUM CHOCOLATE WEDDING CAKE
2 MARDI GRAS CELEBRATION
WILD SHOOTERS FOR MY BABY
TOMALES BAY OYSTER IN SPICED BLOODY MARY INFUSED WITH JALEPENO VODKA
NEW ORLEANS MUFFULETTA
ASSORTED MEATS AND CHEESES AND OLIVE SPREAD ON A BAGUETTE
CRAB AND SHRIMP JAMBALAYA
SPICY SHRIMP, SAUSAGE, HAM, CLAMS, SWEET RED PEPPERS AND SPICED RICE
FRENCH QUARTER GUMBO
SHRIMP, CRAWFISH, ANDOULLIE SAUSAGE, CHICKEN AND OKRA GUMBO MADE WITH DARK DUCK FAT ROUX
PECAN PRALINES
HURRICANE COCKTAILS
DARK AND LIGHT JAMAICAN RUM, PASSION FRUIT JUICE, FRESH LIME JUICE
3 NUEVO LATINO CELEBRATION
TRIO OF CEVICHE
SHRIMP CITRUS CEVICHE IN COCONUT, LIME, AVOCADO;
AHI COOKED IN LIME, PURPLE ONION, SERRANO CHILI, GARLIC MARINADE;
SEA BASS IN SPICED COCONUT MILK AND LIME
SERVED WITH GRILLED MASA CAKES AND PLANTAIN CHIPS
PETER JENNINGS’ CHICKEN CORN TORTILLA SOUP
THE CLASSIC MEXICAN SOUP WITH MESQUITE SMOKED CHICKEN, A RICH SMOKEY BROTH, CHARGRILLED VEGETABLES INCLUDING FRESH CORN OFF THE COB, PURPLE ONION, PASILLA PEPPER, ROASTED TOMATES, ROASTED GARLIC, AVOCADO, CILANTRO, LIME AND CHIPOTLE CHILIES. A PETER JENNINGS’ FAVORITE.
SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA
CONCH TAMALES WITH JALAPEÑO COTIJA PESTO
ANTICUCHOS
STEAK SKEWERS WITH CUMIN, CHILI, GARLIC LIME
DUCK, OAXACA CHEESE AND ROASTED GARLIC QUESADILLA WITH TOMATILLA SALSA
MANGO, DUNGENESS CRAB, AVOCADO AND CUCUMBER TOWERS WITH LOTUS ROOT CRISPS
JAMAICAN JERKED CHICKEN ON SKEWERS
SHRIMP, GREEN PASILLA CHILI AND HOMINY WITH FRESH CORN AND CRABMEAT AREPAS
CUBAN ROAST SUCKLING PIG WITH LIME, OREGANO, GARLIC MOJO
FLAN DE ALMENDRAS
CARAMELIZED SPANISH CUSTARD WITH SLIVERED MARCONA ALMONDS
4 MEXICAN WEDDING FEAST
TRIO OF CEVICHE: SHRIMP, AHI, AND SEA BASS
SHRIMP COOKED IN CITRUS WITH COCONUT MILK, LIME AND AVOCADO.
AHI IN LIME, PURPLE ONION, RED HABANERO MARINADE.
SEA BASS IN SPICED COCONUT MILK AND LIME.
SERVED WITH GRILLED MASA CAKES AND PLAINTAIN CHIPS
SHRIMP IN CHIPOTLE
ALHAMBRES DE POLLOS
GRILLED CHICKEN SKEWERS
GRILLED CHORIZO
TRI TIP BARBACOA CON SALSA BORRACHA
SMOKED MARINATED BEEF TRI TIP WITH “DRUNKEN” SALSA AND WARM TORTILLAS
TEQUILA LIME CHICKEN BARBACOA CON SALSA BORRACHA
CHAR GRILLED TEQUILA LIME, CHILI CHICKEN WITH “DRUNKEN” SALSA AND WARM TORTILLAS
CHAR GRILLED VEGETABLES
WHITE CORN, SWEET RED AND YELLOW PEPPERS, PURPLE ONION, ZUCCHINI
FIRE-GRILLED WITH JALAPEÑO, OLIVE OIL, OREGANO AND SEA SALT
ASADO DE BODA
SPICED PORK LOIN
ENCHILADAS ZACATECANOS
ENCHILADAS VERDES
FRESH STRAWBERRY AND PINEAPPLE SKEWERS
TRES LECHES WEDDING CAKE
5 SPANISH TAPAS
SPICY SHRIMP WITH ROASTED TOMATO, JALAPEÑO, GARLIC ALMOND SAUCE
ANTICHUCOS: ARGENTINE FLANK STEAK WITH CHIMICHURRI SAUCE
SPICY HOT BEEF SIRLOIN KEBABS SPICED WITH
ROASTED CUMIN SEED, JALAPEÑO AND GARLIC
SERRANO HAM AND MANCHECO CHEESE WITH AIOLI ON OLIVE BREAD TOASTS
SHRIMP, GREEN PASILLA CHILI, HOMINY WITH FRESH CORN AND CRABMEAT AREPAS (GRIDDLECAKES)
SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA
GAMBAS AL AJILLO
SHRIMP SAUTÉED IN GARLIC, RED CHILIES AND SPANISH SHERRY
TORTILLA DE PATATAS WITH CARAMELIZED PURPLE ONIONS AND AIOLI
YUKON GOLD POTATO, SWEET ONION OMELET, GARLIC LEMON MAYONNAISE
SPICY SHRIMP WITH ROASTED TOMATO, JALAPEÑO, GARLIC ALMOND SAUCE
POBLANO CHILI RELLENOS
STUFFED WITH COTIJA AND CREAMY GOAT CHEESE
SANGRIA
6 GREEK AL FRESCO wedding
TIROPITAS
FETA PHYLLO PASTRY TRANGLES
SPANOKOPITAS
FETA AND SPINACH PHYLLO PASTRY TRIANGLES
TRIO OF GREEK DIPS: BABA GANOUSH, HUMMUS, TZATZIKI, WITH PITA TRIANGLES
GRILLED MARINATED PRAWNS
LEMON, GARLIC, SHALLOTS AND HERBS
PSARI STA KARVOUNA: GRILLED LEMON FISH
SOUVLAKI: LAMB KEBABS WITH MINT CILANTRO PESTO
GRILLED LEMON GARLIC CHICKEN
ORZO WITH SHRIMP, FETA, TOMATOES, AND OUZO
MOUSSAKA
EGGPLANT LAYERED WITH PARMESAN BÉCHAMEL, CHEESE AND LAMB TOMATO SAUCE
GREEK SALAD: ROMAINE HEARTS, FETA, KALAMATA OLIVES, CUCUMBER, GRAPE TOMATOES, RED ONION
WITH FETA RED WINE VINAIGRETTE
BAKLAVA
GREEK LEMON WEDDING CAKE
7 SANTA MARIA FESTIVAL
ICED GAZPACHO SHOOTERS
SHOT GLASSES ON ICE IN COPPER TUB
GRILLED TEQUILA SHRIMP SKEWERS
CHIPOTLE CHILI CHICKEN SALAD
BLUE AND YELLOW CORN TORTILLA CHIPS
SMOKED DUCK, MANGO, OAXACAN CHEESE, POBLANO CHILI QUESADILLA
TRI TIP OF BEEF WITH TWO TOMATO CHIPOTLE SALSA
SERVED WITH WARM TORTILLAS
SOUTHWESTERN CAESAR SALAD
FRESH FRUIT KEBABS
BROWN SUGAR SOUR CREAM DIP WITH A HINT OF TRIPLE SEC
CARROT RUM CAKE
LAYERED WITH CLASSIC CREAM CHEESE FROSTING, PINEAPPLE AND COCONUT
DECORATED WITH BABY ROSES AND TULLE
8 SOUTHWESTERN GRILL
MARINATED GRILLED TRI-TIP WITH SALSA BORRACHA AND WARM TORTILLAS
HOMEMADE SALSA FRESCA, MEXICAN COTIJA CHEESE, CHEDDAR CHEESE, GUACAMOLE
CACTUS TEQUILA LIME CHICKEN
SUCCULENT GRILLED CHICKEN MARINATED IN PRICKLY PEAR FRUIT,
LIME JUICE, HONEY, TEQUILA, AND CAJUN SPICE
CORN ON THE COB
SANTA FE CORN BREAD
SOUTHWESTERN RICE AND SPICY BLACK BEANS
SOUTHWESTERN CAESAR SALAD
HEARTS OF ROMAINE WITH STRIPS OF JICAMA,
LEMON GARLIC ASIAGO DRESSING WITH A HINT OF CHIPOTLE
MEXICAN CHOCOLATE ALMOND FUDGE PIE WITH SWEET CREMA
9 EXOTIC FEAST AT SUNSET
SESAME AHI POKE
CUBED AHI MARINATED IN SESAME, SOY, GINGER, GREEN ONION IN WONTON CRISPS
SEAFOOD BASTILLA PHYLLO TRIANGLES
SHRIMP, CRAB, MUSHROOMS, SAFFRON, MIDEASTERN SPICES IN BUTTERY PHYLLO PASTRY
GRILLED CHICKEN SATAY WITH PEANUT LIME COCONUT SAUCE
WITH CRAB, SHRIMP, CILANTRO, RED PEPPER, HOISIN AND GREEN ONION
BRAZILIAN SPIT-ROASTED LOIN OF PORK
SUCCULENT SMOKED PORK LOIN SERVED WITH MANGO CILANTRO DARK RUM CHUTNEY
CALYPSO SALAD
DARK CHOCOLATE MANGO MOUSSE CAKE
DARK CHOCOLATE GENOISE LAYERED WITH MANGO MOUSSE AND
FRESH MANGOES TOPPED WITH WHITE CHOCOLATE SHAVINGS
10 SICHUAN CHINESE
SICHUAN PORK WON TONS
GRILLED LEMONGRASS PRAWNS WITH GARLIC NOODLES
GINGER GARLIC LOBSTER
SAN XIANG CHOW MEIN
SHRIMP, CHICKEN, PORK, BABY BOK CHOW IN GARLIC CHIVE SAUCE
ANTS CLIMBING A TREE- MA YI SHANG SHU-
SICHUANESE DISH NAMES “ANTS CLIMBING A TREE” BECAUSE OF THE WAY THE GROUND PORK
CLINGS TO THE GLASS NOODLES. WITH SESAME OIL, GROUND PORK, GARLIC, GINGER ROOT,
CHINESE RED CHILE BEAN PASTE, CHINESE RICE WINE, CHINESE BLOSSOMING CHIVES
BEANCURD & BABY GREENS
TENDER BEANCURD BRAISED IN RICH OYSTER SAUCE ON BED OF BABY BOK CHOY HEARTS
11 SPRING FEAST
PANCETTA WRAPPED SEARED SCALLOPS
CURLY ENDIVE AND PANCETTA SALAD
MESQUITE GRILLED WILD PACIFIC SALMON
WITH AVOCADO CREAM AND TOBIKO CAVIAR
WITH ROASTED ALMONDS, MUSHROOMS AND SCALLIONS
GRILLED ASPARAGUS WITH BALSAMIC REDUCTION
RAVIOLI WITH SWISS CHARD, WALNUTS AND BROWN BUTTER
CHOCOLATE PECAN TRUFFLE TORTE
12 SEATED WEDDING FEAST
SEAFOOD BASTILLA TRIANGLES
SHRIMP, CRAB, MUSHROOMS, SAFFRON, MIDEASTERN SPICES IN BUTTERY PHYLLO PASTRY
ROASTED RED AND GOLD BEETS, CURLY ENDIVE, GOAT CHEESE SALAD
LOBSTER RAVIOLI WITH LOBSTER LEMON SAUCE
NIMAN RANCH FILET OF BEEF,COGNAC ROSEMARY SAUCE,
CARAMELIZED BABY ARTICHOKES AND POTATO GRATIN
PHYLLO WRAPPED ASPARAGUS, PINE NUTS, GRUYERE CHEESE
MÉLANGE OF GLAZED SPRING VEGETABLES
13 TEX-MEX WEDDING
CHIPOTLE CHILI CHICKEN SALAD
CHICKEN BREAST, CILANTRO GREEN ONIONS, CHIPOTLE CHILI AIOLI, BLUE AND YELLOW CORN TORTILLA CHIPS
MARINATED GRILLED TRI-TIP WITH SALSA FRESCA AND WARM TORTILLAS
CACTUS TEQUILA LIME CHICKEN
GRILLED CHICKEN IN PRICKLY PEAR FRUIT, LIME, HONEY, TEQUILA
SOUTHWESTERN CAESAR SALAD
HEARTS OF ROMAINE, JICAMA, LEMON GARLIC ASIAGO DRESSING WITH A HINT OF CHIPOTLE
CORN ON THE COB
SANTA FE CORN BREAD
CHOCOLATE ALMOND FUDGE PIE
14 AL FRESCO WEDDING
PRAWNS, ARUGULA AND SWEET CHERRY TOMATOES ON FOCACCIA
ASSORTED CHEESE AND FRUIT PLATTER.
PAELLA VALENCIA SALAD
CLAMS, SHRIMP, MUSSELS, ROASTED CHICKEN, SAUSAGE, PEPPERS, AND TOMATOES
TOSSED WITH SAFFRON RICE IN MEYER LEMON CAPER VINIAGRETTE
SPICE-CRUSTED TENDERLOIN OF BEEF WITH ROASTED GARLIC HORSERADISH CREAM
ROASTED GARDEN VEGETABLE SALAD
FETA, ROASTED BEETS, CARROTS, BLUE LAKE GREEN BEANS, SPINACH, BALSAMIC VINAIGRETTE
GRILLED ASPARAGUS
WHITE CHOCOLATE MANGO MOUSSE CAKE
15 JAPANESE FAMILY PICNIC
GINGER MISO CHICKEN RAMEN SOUP
GINGER GARLIC CHICKEN YAKATORI SKEWERS
WAGYU BEEF SUKIYAKI
JAPANESE HOT POT TOFU, NAPA CABBAGE, SHITAKE MUSHROOMS, SCALLION,
ENOKI MUSHROOMS, CHRYSANTHEUM LEAVES, SHIRITAKI YAM NOODLES
GREEN BEANS WITH CREAMY MISO DRESSING
SESAME NOODLES WITH ASPARAGUS TIPS
DRAGON FRUIT, KIWI, MELON, CHERRIES
GREEN TEA MATCHA SPONGE CAKE
LAYERED WITH GREEN TEA WHIPPED CREAM
16 CARIBEAN ISLAND BARBECUE
JAMAICAN JERKED CHICKEN
CUBAN MOJO MARINATED PORK & AGRIO SAUCE
JERKED DUNGENESS CRAB ON CARIBBEAN RED BEANS AND RICE
SHRIMP, CITRUS, AVOCADO HEARTS OF PALM SALAD
BASIL ORANGE VINAIGRETTE
TROPICAL FRESH FRUIT SALAD
GARLIC ROTI
FRESH COCONUT CUSTARD PIE
17 AMERICAN GLORY BARBECUE
GRILLED MARINATED TRI-TIP
WITH HOUSEMADE SMOKEY SPICY SWEET BARBEQUE SAUCE
CHILI CON CARNE
GERMAN POTATO SALAD
CORN ON THE COB
CAESAR SALAD
GARLIC BREAD
WATERMELON
SOUR CREAM PEACH PIE
18 PERSIAN
PERSIAN CHICKEN APPLE PHYLLO TRIANGLES
CHICKEN BREAST, PINENUTS, TART GREEN APPLE, SULTANA RAISINS
SWEET PERSIAN SPICES. ENCRUSTED IN PHYLLO PASTRY
POMEGRANTE GLAZED RACK OF LAMB
SEAFOOD BASTILLA
PERSIAN CHICKEN WITH POMEGRANATE JUICE, WALNUTS, LIME AND PERSIAN SPICES
SHIRAZI: PERSIAN CUCUMBER TOMATO SALAD
BAKLAVA
19 AUTUMN DINNER
ARTICHOKE HEART BISQUE
MESQUITE SMOKED DUCK IN CHERRY MADEIRA SAUCE
CHERRY CIDER BRINED DUCK SLOW SMOKED OVER WOOK COALS, SERVED WITH CHERRIES MACERATED IN MADIERA, DUCK FAT ROASTED MASHED SWEET POTATOES, CHINESE LONG BEANS WITH GARLIC CRISPS
AUTUMNAL SALAD
ROASTED PECANS, BOSC PEARS, GORGONZOLA CHEESE,
BABY GREENS, BALSAMIC REDUCTION
PEARS POACHED IN RED WINE WITH ZABAGLIONE SAUCE
20 WINTER DINNER
TRIO OF CEVICHE, AHI, SEA BASS AND SHRIMP
SHRIMP CITRUS CEVICHE: COCONUT, LIME, ORANGE, AVOCADO
AHI IN LIME, PURPLE ONION, GARLIC MARINADE.
SEA BASS IN SPICED COCONUT MILK, LIME
HOUSEMADE PLAINTAIN CHIPS
WHOLE JERKED DUNGENESS CRAB
CRACKED CRAB SURROUND CRAB SHELL CONTAINING RED BEANS & JAMACIAN COCONUT RICE,
FRIED PLANTAINS
CALYPSO CITRUS AVOCADO SALAD
MANDARIN ORANGE, GRAPEFRUIT, AVOCADO, HEARTS OF PALM, MACADAMIA NUTS, RED LEAF LETTUCE,
BASIL ORANGE VINAIGRETTE
CHOCOLATE PASSION BARS
FOUR STACKED LAYERS DRAPED IN CHOCOLATE
ROASTED ALMONDS, COCONUT INFUSED IN CHOCOLATE, VANILLA CRÈME, CHOCOLATE DRAPE
21 SPRING DINNER
OYSTERS ON THE HALF SHELL ON CHIVE ASIAGO CHEESE TOASTS
FRESH DUNGENESS CRAB MEAT ON CHIVE ASIAGO CHEESE TOASTS
WOOD GRILLED SALMON, AVOCADO CREAM SAUCE, TOBIKO CAVIAR
SALMON WITH CREAMY AVOVADO SAUCE GARNISHED WITH TIBIKO CAVIAR AND FRESH DILL;
A LOVELY ARRAY OF ORANGE AND GREEN,
WILD AND BROWN BASMATI RICE PILAF
ASPARAGUS SOUP WITH LEMON DUPLINGS
STRAWBERRY RHUBARB FILO GALLETE
22 SUMMER DINNER
BLACK MUSSELS IN SAFFRON FENNEL BROTH
WATSONVILLE SOURDOUGH BAGUETTE WITH PIQUILLO PEPPER ROUILLE
LOBSTER, CORN, ROASTED RED BELL PEPPER-GARLIC PUREE
OVER BED OF ANGEL HAIR PASTA
ARUGULA, SHAVED GRANA PADANO PARMESAN,
MEYER LEMON VINAIGRETTE
BLOOD ORANGE CURD TART
23 THANKSGIVING INDIAN FEAST
BUTTERNUT SQUASH SOUP SHOOTERS
CRANBERRY COULIS DRIZZLE
CHICKEN SAMOSAS AND VEGETABLE SAMOSAS
MINT COCONUT CHUTNEY
TANDOORI SPICED TURKEY
CRANBERRY CHUTNEY
SAFFRON VEGETABLE BIRIYANI
WITH CHESTNUTS, GREEN CHANNA BEANS, MANGO,
LONG GREEN BEANS, CARROTS, CASHEW,
VELVET BUTTER PANEER MAKHANI
GINGERED CARAMELIZED CARROTS
SAAG PANEER
PUMPKIN PIE INFUSED WITH GINGERROOT
CRYSTALIZED GINGER WHIPPED CREAM