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

Dessert

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

Or

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

Or

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

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