Love, family, friends, joy, food…​

sample menus

Our menus are designed to create wonderful presentations of food that taste as great as they look. Please preview some of our catering menus but know that this is just a sampling of what we can create. Our talented team enjoys creating menus tailored to suit your event and your tastes. We are happy to accommodate any special requests, cultural traditions, or other food ideas you would like to discuss.

Tray Passed Teasers

Lamb Chop Lollipop
Sumac & Cardamom Dusted / Herb & Hazelnut Pesto Drizzle (GF)

Farm Fresh Deviled Egg
Coleman Mustard / Paprika / Chives / Applewood Bacon (GF)

Mini Maine Lobster Roll
Buttered Brioche / Meyer Lemon Zested Aioli / Apples & Celery

Dinner Buffet

Chopped Seasonal Salad
Romaine / Local Corn / Arugula / Cherry Tomatoes / Feta / Hass Avocado / Cucumbers / Red Wine Shallot Vinaigrette

Chile & Lime Marinated Tiger Shrimp Skewers
Cucumber-Yogurt Tzatziki

Natural Chicken Piccata
Artichoke Hearts / Capers / Lemon Butter Sauce / Curled Fried Parsley Garniture

Seasonal Toasted Farro
Root Vegetables / Peas / Corn / Scallions / Fresh Basil

Orecchiette Pasta with Confit of Tomatoes
Garden Basil & Hazelnut Pesto / Burrata / Herb Pangrattato

Slow Roasted Seasonal Market Vegetable Medley
Thyme / Infused Garlic Oil / Heirloom Carrots / Trio of Cauliflower Florets / Petite Pan Squash / Jumbo Asparagus

Assorted Bread Basket
Giuseppe’s Pizzaiola Dipping Sauce

Mini Sweets Display

Meyer Lemon Custard & California Raspberry Tarts

Strawberry Shortcake
Sweet Biscuit / Carlsbad Strawberry / Whipped Cream / Basil Crystals

Chocolate Covered Cheesecake Bites

Freshly Baked Mini Cookies / Tuscan Style Biscotti/ Lemongrass Coconut Bars

Tray Passed Teasers

Giuseppe’s Signature Meatball Slider
Brioche / Tomato Basil / Pepperoncini / Parmiggiano

Summer Corn Croquette
Fresh Corn / Panko / Parmesan / Basil / Sorrento Lemon Aioli

Tomato & Melon Gazpacho Shooter
Whipped Lemon Crème Fraîche / Watermelon-Cucumber Brunoise / Coriander Oil (GF)

Dinner Service

Antipasto Presentation Preset on Tables
Cured Italian Salumi & International Cheese Board
Rosemary Roasted Marcona Almonds / Savannah Honeycomb / Fig Chutney / Seasonal Fruits/ Giuseppe’s Signature Flatbreads

Fava Bean & Meyer Lemon Hummus / Eggplant Caponata / House Marinated Olives

Marinated Ciliegine of Mozzarella / Heirloom Cherry Tomatoes / Micro Basil / EVOO

Assorted “Bread & Cie” Stone Baked Bread Basket

Whipped Butter & Black Cyprus Salt

Served First

Local Strawberry Salad
Salt Roasted Hazelnut Powder / Butter Lettuce & Baby Greens / Sonoma Goat Cheese / Shaved Fennel / Honey Citrus Dressing

Orecchiette Pasta
Basil Pesto / Sundried Tomatoes / Parmiggiano / Herb Pangrattato

Served Later

Slow Braised Beef Short Ribs
Sun-dried Cherry-Port Wine Demi-Glace

Pan Seared Local Seabass
Citrus & Pistachio Crusted / Roasted Pepper-Tomato Coulis

Grilled Summer Market Vegetables
Thyme / EVOO / Seasonings

Olive Oil Smashed Red Bliss Potatoes
Chives / Reggiano / Sweet Roasted Garlic


Local Stone Fruit Tarts/ Grand Marnier Caramel

Miniature Cannoli / Ricotta-Chocolate Chip Filling / Crushed Pistachio

Limoncello Panna Cotta / Triple Berry Syrup

Chocolate & Hazelnut Truffle Lollipops

Tray Passed Teasers

Kabocha Squash & Coconut Soup Shooter
Pumpkin Seeds / Curry Oil / Toasted Coconut

Chesapeake Bay Blue Crab Cakes
Panko Crusted / Meyer Lemon-Dill Crème

“Chicken and Waffles”
Maple Glazed Fried Chicken / Savory Herb Waffle / Praline Power

To Begin

Fuyu Persimmon & Apple Salad
Butter Lettuce / Wild Arugula / Candied Marcona Almonds / Point Reyes Blue / White Balsamic Dressing

Assortment of Fresh Baked Herb Rolls with Whipped Butter

Main Course

By Rsvp

Herb Marinated & Telecherry Pepper Rubbed Rack of Lamb
Mint Gremolata / Served with Israeli Pearl Couscous / Golden Raisins / Toasted Pine Nuts / Saffron Broth / Sauteed Artichokes with Caramelized Fennel / Sundried Tomatoes / Onions & Basil


Cast Iron Seared & Oven Roasted Local Halibut
with Blood Orange Beurre Blanc Thyme & Herb Roasted Pewee Fingerling Potato Medley / Hotel Butter Coating / Quick Wilted Tuscan Kale & Rainbow Chards with Chile Infused Olive Oil


Sweet Potato Gnocchi
Foraged Mushrooms / Truffle Panna / Peas / Parmigiano Reggiano / Garnished with Toasted Pecan Powder / Petite Pea Tendrils

To End

Warm Flourless Dark Chocolate Cake
Crème Chantilly / Cocoa Nibs & Golden Powder / Peanut Butter Wafer

Tray Passed Teasers

House Marinated Jumbo Shrimp
Lemon Zest / Basil / Calabrian Chili / Flash Sautéed White Wine / Aromatic Salt (GF)

Triple Crème & Gruyère Grilled Cheese
Black Forest Ham / Arugula / Honey Mustard Dijonnaise / Hotel Butter

Charred Brussels Sprout Crostini
Cranberries / Toasted Pine Nuts / Champagne Vinegar Gastrique / Whipped Ricotta

Plated Salad

Served Table-side

Winter Berry Salad
Candied Hazelnut / Butter Lettuce & Baby Greens / Sonoma Goat Cheese / Shaved Fennel / Champagne Vinaigrette

Assorted Bread Basket with Whipped Butter

Chef Attended Stations

The Ranch

Roasted Mild Garlic & Thyme Rubbed Tri Tip Carving Station
Local IPA Whole Grain Mustard / Zinfandel Reduction / Blue Cheese Horseradish / Caramelized Onion Jam / Fresh House Baked Rolls & Truffle Scented Sweet & Yukon Gold Mashed Potatoes

The Sea

Black Pan Roasted Loch Duart Salmon with Local Winter Fruit Salsa
Israeli Pearl Couscous / Golden Raisins / Toasted Pine Nuts / Saffron Broth & Sugar Snap Peas & Tendrils & Purple Cauliflower Florets

The Farm

House Crafted Kabocha Squash & Ricotta Ravioli with Sage Browned Butter Sauce & Parmigiano
Quick Wilted Tuscan Kale & Rainbow Chards with Chile Infused Olive Oil

Mini Sweets Station

Miniature Fall Fruit & Blackberry Pie

Butterscotch Pudding / Orange Whipped Cream / Fleur de Sel

Double Chocolate Cake/ Almond Crème Anglaise / Fresh Thyme

Freshly Baked Mini Cookies / Tuscan Style Biscotti/ Lemongrass Coconut Bars


contact us

Interested in our catering services?
Fill out the form and tell us more about your catering needs!
Our team will get back to you within 24 hours.

If you’re in a rush give us a call at 858.581.2205.