Private Dining | Appetizers

Hors d’oeuvres and Antipasto

Stationary

House Marinated Olive- mix with Orange Zest, Rosemary and Garlic 3

Artisan Cheeses- Italian and Local Artisan Cheese Platter with Dried Fruit and Nuts 8

Mixed Seafood Platter- Prawns with Pancetta, Seared Scallops, Grilled Calamari, Mussels 10

Vegetable Platter– Chef’s Choice of Seasonal Grilled and Raw Vegetable Antipasti May include: Fava Beans, Grilled Celery Root and Fennel with Orange, Wood Oven Roasted Tomatoes with Basil, Shaved Mushrooms with Parmesan and Truffle Oil and others 5

Creamy Polenta- with Roasted Wild Mushrooms and Balsamic Reduction 5

Chicken Breast Roulade- with Spinach, Pine Nuts, Spinach and Goat Cheese 6

Passed

Crispy Polenta-with Wilgenburg Green Tomato and Basil Ragout 4

Risotto Croquettes -with Fontina and Mushrooms 5

Fava Bean Puree-with Arugula and Shaved Pecorino Cheese on Bruschetta 4

Prosciutto wrapped Prawns-with Balsamic Reduction 5

Potato Croquettes-with Horseradish Crème Fraiche 4

Chicken Liver-and Onions on Crostini 5

Sweated Leek Bruschetta-with Mustard and Arugula 5

Grilled Skwered Skirt Steak -with Balsamic-Green Peppercorn Sauce 5

Grilled Rack of Lamb -Ragout on Crispy Potatoes, Leeks and Dried Cherries 5

Lamb with Mint-Pine Nuts and Grilled Onion in Endive 5

Toulouse Sausage-wrapped in Chard and Caramelized Onions 4

Desserts

Gourmet Cupcakes-(please ask for flavors) 5

Assorted Mini Desserts – may include: Tiny Cheesecakes, Guittard Chocolate Torte, Profiteroles, Hazelnut Tartlets, Chocolate Dipped Fruit and more 8

We are happy to accommodate any dietary restrictions your guests might have and will customize menus for your event whenever possible. Please just ask. We strive to offer you ingredients at the peak of their season. Unfortunately, sometimes nature can be unpredictable and last minute substitutions may be necessary.