Weddings

Marinated Feta

Marinated in first pressed olive oil with cured olives, mint and grilled peppers

Burrata

With pesto and heirloom tomatoes

Salt-baked Beets

With coconut yogurt and pistachio

Prasini Salad

Butter lettuce, scallion, cucumber, dill & Meyer lemon

Chicory Salad

With celery, piave & dates

Classic Ceaser

Crisp Romaine dressed in anchovy, pecorino and garlic croutons

Panzanella

Cucumbers, peppers, red onions, capers and croutons

Gigante Beans

Chili oil and torn herbs

Chilled Prawn Remoulade

Chilled prawns, remoulade, butter lettuces and celery root

Prosciutto with Melon & Figs

Prosciutto San Daniele with fresh melon, balsamic, figs and arugula

Stuffed Risotto Peppers

With cipollini onion, toasted pine nuts, arborio rice and oregano

Grilled and Shaved Fennel

With tuna conserva, olives and blood orange

Baby Gem Lettuces

Green Goddess, jicama and chives

Butterhead Lettuces

Fine herbs, shallots and cider vinaigrette

Tagliatelle Pomodoro

Fresh pasta with hand crushed tomato, olive oil and garlic

Spaghetti Ala Puttanesca

Besides Pizza Margherita our favorite food out of Napoli

Risotto Zafferano Asparagi

Saffron and asparagus risotto

Porcini Risotto

Porcini mushroom risotto

Trofie Vongole

Littleneck clams, roasted garlic, olive oil, Calabrian chili and parsley

Linguine Fra Diavolo Con Scampi

Linguine in a spicy San Marzano tomato sauce topped with shrimp

Orecchiette

With fennel sausage and broccoli rabe

Paccheri Alla Napolitana

Paccheri pasta in my friend Francesco Marra’s secret meat sauce

Fusilli Amatriciana

Guanciale, crushed tomato, red onion and parmesan cheese

Roasted Local Trout

With market greens, preserved lemon and olives over herbed orzo

Slow Poached Salmon

With baby potatoes, dill and chive cream

Branzino en Papillote

Grilled Swordfish Kabob

Served with roasted onion, olives and couscous

Jumbo Prawns

With smoked paprika, roasted peppers, fennel and lemon

Our Signature Chicken Tagine

With roasted chicken quarters, herbed couscous and roasted carrots

Whole Piri-Piri Chicken

Served over buttered rice with chili oil and roasted lemon

Guinea Hen Piccata

Served over buttered rice with chili oil and roasted lemon

Whole Roasted Quail

Whole quail with demi glacé and roasted pearl onions over wild arugula

Dry Aged Striploin

With fried shallots, salsa verde and twice fried fingerling potatoes

Grilled Skirt Steak

With sweet potato mash and celery salad

Braised Short Rib

Braised in red wine with saffron risotto

Osso Bucco

Grilled Lamb Chops

Garlic & mint gremolata

Leg of Lamb

Grilled Trumpet Mushrooms

With beluga lentils, kale and parmesan

Cauliflower Steak Agrodolce

Grilled cauliflower steak served with creamy farro & thyme

Stuffed Sweet Potato

Slow cooked sweet potato stuffed with quinoa, corn and black beans served with salsa verde

Salted Vegan Chocolate Mousse

With seeds

Almond & Raspberry Financier

With maple cashew cream

Tiramisu

Ladyfingers dipped in coffee, layered in a whipped sweet mascarpone cheese cream

Zabaglione with Strawberries

Opera Cake

Panna Cotta

Vanilla panna cotta with macerated and fresh strawberries

Semolina Custard

Rich semolina and cream custard with phyllo dough, honey and pistachios

Raspberry Jam Bombolini

Macaroons

Eclairs

Affogato*

A scoop of gelato infused with a hot shot espresso on top *Only available with an espresso station

Buratta, Heirloom Tomatoes

Homemade pesto and micro basil

Sweet Sausage, Broccoli Rabe

With grated Canestrato Pugliese

Prosciutto and Arugula

With shaved parmesan

Twice Cooked New Potato

With crispy sage and fresh herbs

Roasted Heirloom Carrot

With edamame hummus

Preserved Lemon & Whipped Ricotta

With spring peas

Moroccan Chicken

With green harissa and whipped tahini

Spanish Anchovies, Castelvetrano Olives

With red onions and Greek oregano

Smoked Trout Rillette

Pickled onions and mustard seeds

Tagliata, Creamed Spinach

With pecorino Toscano