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650-851-1606

CLASSIC LUNCH MENU

$55/PER PERSON (plus tax and 22% service) *Overtime is required for this menu

SALADS

(please select one)

  • Heirloom Tomato Caprese ripe heirloom tomatoes, basil, mozzarella, topped with peppery arugula and
    balsamic vinaigrette (GF, V) optional burrata upgrade $1 additional per person
  • Caesar romaine, brioche croutons, Parmigiano-Reggiano frico
    • with your selection of traditional anchovy dressing or garlic-lemon dressing (V)
  • Butter Lettuce butter lettuce, garden vegetables, toasted sunflower seeds, spring garlic-chervil vinaigrette (GF, V+)
  • Baby Kale baby kale and frisée, poached egg, crispy spiced chickpeas, golden raisin vinaigrette (GF, V)
  • Roasted Beet and Seasonal Fruit peppery arugula, marinated roasted beets, seasonal fruit, shaved fennel, avocado,
    orange vinaigrette (GF, V+)
  • Apple spring mix, candied pecans, red onions, shaved apples, blue cheese, apple vinaigrette (GF, V)
  • Spinach baby spinach, strawberries, almonds, goat cheese, aged sherry vinaigrette (GF, V)
  • Delicata Squash roasted peppers, bitter greens, burrata, pomegranate vinaigrette (GF, V)
    • available only in fall-winter; $2 additional per person
  • Grilled Seasonal Fruits spicy greens, almonds, honey-citrus ricotta, grilled seasonal fruits, lemon vinaigrette (GF, V)
  • Greek romaine, cucumber, feta, cherry tomatoes, Castelvetrano olives, pickled red onions, red wine-oregano vinaigrette (GF, V)
  • Roasted Carrots peppery arugula, roasted rainbow carrots, yogurt dollop, pickled beets, dukkah, lemon vinaigrette (GF, V)

ENTRÉES

(please select two for buffet or two plus one vegetarian for plated dining)

SEAFOOD

Our seafood menu is based on availability throughout the year. Pricing may fluctuate with the market. If your selection becomes unavailable or cost prohibitive, we will offer a substitution prior to your event.

  • Petrale Sole seared petrale sole with capers and lemon-dill brown butter (GF)
  • Halibut Italian seared halibut with Italian salsa verde of parsley, garlic, capers, olive oil and citrus (GF, DF) market price
  • Ceviche Halibut masa-crusted halibut with a tomato-cucumber ceviche style salsa (GF, DF) market price
  • Salmon grilled salmon served with your selection of preserved lemon vinaigrette or sauce vierge (GF, DF)
  • Dorado masa-crusted mahi mahi, finished with a roasted chili pineapple-mango salsa (GF, DF)
  • Scallops seared and seasonal preparation market price
    • spring-summer- asparagus, sunchokes, citrus beurre blanc (GF)
    • summer-fall- grilled little gem lettuce, crispy prosciutto, smoked tomato sauce (GF, DF)
    • winter– sautéed garlic, spinach, celery-root and parsnip purée, tarragon butter (GF, DF)
  • Lobster butter-poached and seasonal preparation market price
    • summer-fall- sweet corn, potato, clams, Spanish chorizo (GF)
    • winter-spring- roasted beets, braised winter green cannelloni, XO sauce

POULTRY

  • Duck Breast seared duck breast with blood orange glaze (GF, DF) market price
  • Duck Leg slow-braised duck confit served with a seasonal fruit chutney and smoked tomatillo sauce (GF, DF)
  • Coq au Vin seared chicken thigh, glazed with a red wine sauce of bacon and shallots (GF, DF)
  • Chicken Marsala seared chicken thigh with sautéed mushrooms and a sweet Marsala wine sauce (GF, DF)
  • Chicken Piri-Piri seared airline chicken breast with smoky, tangy, red chili sauce (GF, DF)
  • Stuffed Chicken roasted chicken breast stuffed with spinach, prosciutto and Parmigiano-Reggiano, finished with a sage beurre blanc (GF)
  • Chicken Cordon Bleu crispy breaded chicken breast stuffed with ham and Gruyère, finished with dijon cream
  • Chicken Parmigiana crispy breaded chicken breast baked in herbed tomato sauce, with melted mozzarella
    and Parmigiano-Reggiano

MEATS

  • Tri-Tip sea salt-crusted grilled tri-tip with your sauce selection of gribiche (hard-boiled egg, herbs and peppery arugula),
    chimichurri or demi-glace (GF, DF)
  • Braised Brisket slow-roasted brisket with caramelized onions and red wine au jus (GF, DF)
  • Prime Rib sea salt-crusted, slow roasted prime rib, served with house-made horseradish cream (GF) market price
  • Flat Iron Steak grilled, sea salt-crusted flat iron with smoky walnut romesco sauce (GF, DF)
  • Braised Short Rib bone-out short rib, braised with herbs and served with red wine sauce (GF, DF)
  • Filet Mignon seared tenderloin, finished with a demi-crème sauce, truffle and wild mushrooms (GF) market price
  • Lamb Rack seared in a honey-mustard marinade, with olive-artichoke tapenade, hot honey drizzle (GF, DF) market price
  • Porchetta skin-on roasted pork belly with fennel pollen crust, served with white bean compote (GF, DF)
  • Bone-in Pork Chop grilled medium to well done, topped with apple-ginger chutney (GF, DF)
  • Rustic Italian Sausage Lasagna layers of house-made fennel sausage, herbed tomato sauce, ricotta and mozzarella

VEGETARIAN

Most of our vegetarian dishes are composed; served without additional accompaniments.

  • Vegan Paella saffron rice with plant-based “soyrizo” sausage, bell pepper, onion, artichoke and peas (GF, V+)
  • Ricotta Ravioli three-cheese ravioli served with beurre blanc and roasted squash (V)
  • Thai Curry Thai yellow curry with seasonal vegetables served on cilantro-coconut jasmine rice (GF, V+) option to add tofu
  • Cavatelli al Pomodoro cavatelli pasta served with fresh tomato sauce, topped with Parmigiano-Reggiano (V)
  • Vegetable Lasagna layers of roasted seasonal vegetables, herbed tomato sauce, ricotta and mozzarella (V)
  • Eggplant Piccata grilled eggplant in caper–lemon butter (V)
  • Stuffed Winter Squash seasonal squash filled with quinoa and farro, root vegetables and arugula (V+)
  • Roasted Hen of the Woods Mushroom seared maitake mushroom atop roasted seasonal vegetables and celery root purée, topped with pesto (GF, V+)
  • Eggplant Parmesan crispy breaded eggplant baked in herb tomato sauce, melted mozzarella and Parmigiano-Reggiano (V)
  • Stuffed Portobello your selection of stuffing: roasted seasonal vegetables, pesto, arugula, and quinoa (GF, V+) or
    spinach, caramelized onion, ricotta and Parmigiano-Reggiano (GF, V)

STARCHES

(please select one)

  • Coconut Rice jasmine rice cooked in coconut milk with kaffir lime leaves, topped with cilantro (GF, V+)
  • Polenta stone-ground corn cooked with cream and butter, finished with Parmigiano-Reggiano (V)
  • Farro & Quinoa Salad toasted quinoa and farro with seasonal vegetables, arugula and lemon-herb vinaigrette (V+)
  • Onion & Chard Panade baked bread casserole with chard greens sautéed in garlic, finished with Gruyère (V)
  • Mashed Potatoes creamy russet and Yukon potatoes mashed with roasted garlic and brown butter (GF, V)
  • Crushed Potatoes crispy roasted red potatoes, smashed with scallions and crème fraîche (GF, V)
  • Sweet Potato Gratin sliced sweet potatoes baked in herbed cream, finished with Parmigiano-Reggiano (V)
  • Potato Gratin sliced Yukon potatoes baked in herbed cream, finished with Parmigiano-Reggiano (V)
  • Roasted Fingerling Potatoes crispy fingerling potatoes roasted with rosemary, thyme and garlic (GF, V+)
  • Wild Rice Pilaf black and long-grain brown rice cooked with carrots, celery, onions and parsley (GF, V+)
  • Butter Spaghetti spaghetti tossed in brown butter, finished with Parmigiano-Reggiano and crispy panko

VEGETABLES

(please select one)

  • Succotash a medley of corn, beans, bell peppers, and tomatoes (GF, V+)
  • Braised Peas & Pancetta sweet spring peas and carrots braised with slow-cooked pancetta, with spring onions (GF)
  • Ratatouille classic Provençal medley of zucchini, eggplant, bell peppers, onions and tomatoes (GF, V+)
  • Bean Salad pole beans and mixed legumes tossed in a zesty herb vinaigrette (GF, V+)
  • Roasted Carrots roasted rainbow carrots with olive oil and seasoning (GF, V+)
  • Stuffed Tomato oven-roasted tomato filled with farro, roasted root vegetables and fresh arugula (GF, V+)
  • Sautéed Spinach sautéed spinach with roasted garlic and brown butter (GF, V)
  • Grilled Asparagus asparagus grilled and finished with lemon vinaigrette (GF, V+)
  • Roasted Seasonal Vegetables oven-roasted medley of seasonal vegetables (GF, V+)
  • Roasted Broccolini roasted broccolini with olive oil and seasoning (GF, V+)
  • Button Mushrooms tender button mushrooms sautéed in brown butter with roasted garlic (GF, V)
  • French Green Beans blanched and sautéed with garlic, shallots, fresh herbs, in olive oil (GF, V+)

Included:

  • Freshly Baked Local Artisan Rolls locally baked sourdough rolls (V+) served with sweet cream butter (V)
  • Coffee and Tea freshly brewed dark roast coffee and assorted teas, presented in elegant silver urns

GF: Gluten Free DF: Dairy Free V: Vegetarian V+: Vegan

Most of our menu items can be made vegan. Please let us know if this is your preference.

Please inform us of any guests that have severe food allergies or dietary restrictions (e.g. nut allergy, shellfish allergy
or Celiac disease). We need this information to plan your menu accordingly. It is very difficult to accommodate food
allergies the day of the event and dangerous for those guests that have severe allergies.

Food prices do not include tax, 22% service charge or labor.

Food prices are subject to change until a selection is confirmed.

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