Herbed Seabass with Salami, Beef and Asparagus Salad

Salami and Beef Asparagus Salad

with lemon, salt and pepper and extra virgin olive oil

Herbed Seabass with Roasted Tomatoes

tarragon-buttered seabass served with herb roasted tomatoes

Sour Cream and Chive Mashed Potatoes

made with milk, butter and salt

Sautéed Green Beans and Mushrooms

with pancetta

Dessert

Fresh Strawberries Dipped in Chocolate

Stuffed Chicken and Vegetable Lasagna Menu

Prosciutto and Spinach Salad

with oranges, roasted walnuts and cranberries, seasoned with salt and pepper and extra virgin olive oil

Stuffed Chicken

chicken breast stuffed with sheep's cheese and spinach

Creamy Mashed Potatoes with Truffles

made with milk, butter, and salt

Vegetable Lasagna

made with ricotta cheese, monterey jack cheese, parmesan cheese, tomatoes, zucchini, spinach, eggplant and mushrooms

Assorted Vegetables

to include steamed broccoli, roasted mushrooms, grilled zucchini and red peppers

Dessert

Walnut Brownies

Salmon Menu

Spring Garden Salad

Belgian Endives with Radicchio, Cannelloni Beans, Red Onions and Tomatoes Served with Lemon Oil Vinaigrette, Salt and Pepper

Baked Salmon

Topped with a thin layer of Yukon Gold Potatoes, or served with a tarragon pepper cream, Served over a bed of spinach

Steamed Asparagus Infused with Orange Zest

Lightly Seasoned with Salt and Pepper, Served Over a Bed of Creamy Leeks

Delta Blue, Red and Yellow Potatoes

Chopped and baked with garlic and herbs

Dessert

Fruit Petite Fours

Asparagus Fusilli Pasta Menu

Smoked Salmon Conchiglie Salad

Arugula tossed in shaved oakwood smoked salmon tossed with cucumbers, sweet red onions, fava beans and fresh dill and pernod chantilly cream

Grilled Asparagus Fusilli Pasta

With pinenuts, oregano, basil, extra virgin olive oil, garlic and tomatoes

Marinated Artichoke Hearts

Marinated with mushrooms and onions

Honey Glazed Organic Carrots

Baked with extra virgin olive oil, salt and pepper

Dessert

Strawberries Dipped in Chocolate

Chocolate Fountain provided upon request

Roasted Pork and Grilled Marinated Beef Menu

Pear and Walnut Salad

Green Salad Tossed with Pears, toasted Walnuts, Pomegranates, Blue Cheese and a Sherry Vinaigrette

Roast Pork with Cherry Glaze

Marinated with juniper, thyme, shallots and brandy and pancetta

Grilled Marinated Beef

Beef marinated in mustard, shallots, sugar, honey, soy sauce, and white wine

Creamy Garlic Mashed Potatoes

Mixed with Caramelized Onions

Assorted Steamed Vegetables

To include Zucchini, Carrots Mushrooms and Broccoli

Dessert

Dessert Bars

Cream Puffs

Roasted Pork and Seabass Menu

Passed Hors D’oeuvres

Truffle Risotto Fritter and Chive Crème Fraiche

San Francisco Dungeness Crab Cakes

Main Course Buffet

Garden Arugula Salad

With cherry tomatoes, red onions, julienne carrots, Served with Champagne Vinaigrette infused with oranges

Roasted Pork Tenderloin

With rosemary, garlic Zinfandel Demi-Glaze

Salt Encrusted Seabass

Whole striped bass encased in sea salt and tarragon, baked, Served with thinly sliced potatoes and greens

Rosemary and Garlic Roasted Red Bliss Potatoes

Seasonal Vegetables du Jour

With fresh herbs and extra virgin olive oil

Dinner Rolls

Served with butter cream

Dessert

Tiramisu

Assortment of Teas and Coffee

Grilled Salmon and Cheese Tortellini Menu

Tossed Sonoma Greens

with Cherry Tomatoes, Jicama, Orange Segments, served with a balsamic Vinaigrette

Grilled Pacific Salmon

over steamed asparagus

Homemade Cheese Tortellini

with mushrooms and a Red Wine Tomato Basil Sauce

California Vegetables

including yellow squash, zucchini, broccoli and other assorted vegetables

Creamy Mashed Potatoes with Parmesan Cheese and Thyme

Seasonal Cut Fruits and Berries

Carrot Cake