• Spring - Summer Selections Tray passed appetizer

    • Bruschetta of Housemade Goat Ricotta

      With summer fruits and herbs

    • Fresh Apricot Halves Stuffed

      With gorgonzola mousse and French burnt walnut

    • Crispy Eggplant “Parmesan”

      Topped with tomato concasse, basil and shaved parmesan cheese

    • Pan Seared Shrimp and Pearl Onion Skewer “Vindaloo”

      With chimichurri

    • Chicken Skewers “Schwarma”

      With herb greek yogurt dipping sauce

    • Grilled Marinated Lamb Chop

      With minted yogurt, cucumber and feta dipping sauce

    • Coffee and Chili Rubbed New York Steak Skewers

      With chimichurri

    • Crostini

      With house made chicken liver pate and grilled peaches

    • Summer Entrees

    • Herb and Smoked Paprika Roasted Chicken

      With sweet corn cob slices and slow roasted cherry tomato and lemon sauce (breast, leg, thigh and wing/skin on)

    • Crispy Skin Organic Chicken Breast

      With 5 herb garden pesto and grilled lemon

    • Pork Tenderloin Medallions

      Stuffed with sundried tomatoes and pinenuts with pesto and harrissa sauces

    • Grilled Local Seabass

      With summer berry and mint salsa

    • Blackened Salmon

      With green and black aiolis

    • Adobo Tri Tip Steak

      With grilled corn and tomato relish

    • Baby Back Ribs

      With hot pepper jelly glaze

    • Yogurt and Cumin Marinated Lamb Skewers

      With herb yogurt sauce

    • Coconut Crusted Pork Medallions

      With summer vegetable couscous and two sauces.

    • Salads

    • Baby Kale and Wild Arugula

      With pears, pomegranate and shaved parmesan in a simple lime Dijon mustard vinaigrette

    • Signature Salad

      With fennel seed roasted butternut squash, olive oil roasted baby beets, toasted squash seeds, shaved cucumber and red onions on a bed of baby spinach in beet and pomegranate vinaigrette

    • Summer Watermelon Salad

      Topped with baby wild arugula, feta cheese, toasted spices, extra virgin olive oil and champagne vinegar gastrique

    • Heirloom Tomato Salad

      With fresh mozzarella balls, balsamic vinegar gelle and basil vinaigrette

    • Smokey Grilled Potato Salad

      With green beans, cucumbers, red onion and a parsley- mint crème fraiche dressing

    • Caesar Salad

      With baby kale and baby romaine, shaved parmesan and torn baguette croutons

    • Suzie’s Farm Organic Greens

      With ginger miso vinaigrette, summer market vegetables, edible flowers and wonton chip “croutons”

    • Shaved Fennel

      With wild arugula, seasonal apples, sunflower sprouts, crumbled gorgonzola   and avocado, California avocado oil – stone ground mustard vinaigrette and fennel pollen dust

    • Pastas and sides

    • Grilled Summer Vegetable Platter

      With creamy balsamic dressing

    • Farfalle Pasta

      With charred summer tomatoes, roasted poblano chilis, roasted garlic   cloves, pickled shallots, shaved manchego cheese, extra virgin olive oil and fresh herbs (can also substitute creamy vegetarian polenta for pasta)

    • Whole Wheat Penne Pasta

      In a fontina cream sauce with summer corn, crispy bacon and toasted herbed bread crumbs (can be vegetarian without bacon)

    • Green Olive and Rosemary Crushed Red Bliss Potatoes

    • Smokey Grilled Summer Vegetable Couscous

      With wilted arugula and avocado

    • Grilled polenta cakes with vegetable ragout