​​​UNDER THE CANAPE

CATERING SERVICES AND EVENT PLANNING

ELEGANT EASY CATERING

​​​​​​Note:

 

My menus are designed so each client is able to customize their own event. 


All menu items are sourced from local farmers INCLUDING SPECIALTY ITEMS AND VEGETABLE SELECTIONS AS WELL AS LOCAL BEEF, CHICKEN AND PORK.


PLEASE NOTE: ALL VEGETABLE SELECTIONS ON OUR MENUS ARE SUBJECT TO SEASONAL AVAILABILITY. 


I will be glad to customize your event and specially design your menu with you.

Feel free to look through our menus to get an idea of some items you would like to have featured at your event.


When you contact me, please let me know what kind of event you are having, a date, how many guests, and what kind of service you require.


 

Thank You, 

CHEF GLEN JOHNSON



APPETIZER SELECTIONS


INDIVIDUAL APPETIZERS



OUR HOUSE WHITE CHEDDAR & JALAPENO CRACKERS

A SAVORY SHORTBREAD CRACKER TOPPED WITH A CREAMED FETA CHEESE SPREAD AND A BAISL PESTO DROP


CAPRESE SKEWERS

BABY HEIRLOOM TOMATOS, MOZZARELLA PEARLS, BAISL AND A BALSAMIC GASTRIQUE


GULF PRAWN DISPLAY

WITH COCKTAIL SAUCE AND REMOULADE


CRISPY POLENTA WITH OLIVE TAPENADE

A CREAMY POLENTA, FRIED,ACCENTED WITH AN OLIVE TAPENADE


SESAME SEARED TOMBO TUNA

SEARED TOMBO TUNA SERVED IN A WON TON CUP WITH A TOUCH OF WASABI AND MICRO GREENS



ENDIVE SPEARS

SMALL DICED WATERMELON AND GOLDEN BEETS ACCENTED WITH A SPRINKLING OF CHEVRE,

 A BALSAMIC GASTRIQUE AND MICRO GREENS


MINI REUBEN SANDWICHES

COCKTAIL RYE BREAD, 1000 ISLAND DRESSING,SAUERKRAUT,THIN SHAVED PASTRAMI AND MELTED SWISS CHEESE


CAMELIZED ONION AND BRIE CHEESE BITES

SWEET RED ONIONS CARMALIZED AND ADDED TO A CREAMY BRIE BITE INSIDE OF A CRISPY PUFF PASTRY WITH WALNUTS AND CRANBERRIES


HEIRLOOM TOMATO AND FRESH MOZZARELLA CROSTINI
WHEN IN SEASON THESE TOMATOES ARE SLICED &  PAIRED WITH  MOZZARELLA CHEESE ON A SLICE OF SOURDOUGH BREAD WITH A BALSAMIC GASTRIQUE AND THAI BASIL


MARYLAND CRAB CAKES

GLENS SECRET RECIPE WITH A ROASTED RED PEPPER AIOLI


MINI BAKED POTATOES

FINGER SIZED POTATOES BAKED AND SERVED WITH THE USUAL SUSPECTS TO DRESS WITH, 

CREME FRAICHE, BACON AND WHITE CHEDDAR CHEESE AND CHIVES


ANTIPASTO SKEWERS

SALAMI, KALAMATA OLIVES, MOZZARELLA PEARLS, GREEN OLIVES, CHERRY PEPPERS AND PEPPERONCINI


CHEDDAR FONDUE

A CREAMY AND SHARP CHEDDAR CHEESE FONDUE SERVED WITH CRUSTY BREAD CHUNKS


ROASTED RED PEPPER HUMUS

ROASTED RED PEPPERS AND FRESH GARBANZO BEANS WITH GARLIC AND LEMON

SERVED ALONGSIDE TOASTED PITAS CHIPS


PAN GRILLED SALMON N TOAST

SALMON FILLETS GRILLED WITH SALT PEPPER AND A LITTLE OIL

 SERVED ATOP A CROSTINI WITH A SCALLION AIOLI


SAUSAGE STUFFED PORTABELLA MUSHROOMS

BABY PORTABELLAS STUFFED WITH AN ITALIAN SAUSAGE AND SHALLOT MIXTURE

TOPPED WITH SHAVED ASIAGO


RED AND GREEN GRAPE CROSTINI

RED AND GREEN GLOBE GRAPES WHIPPED INTO A HERB CHEVRE AND ROSEMARY SPREAD


MINI PANCHETTA AND PECORINO TARTS

GLEN TAKES PANCHETTA AND PECORINO CHEESE AND SEASONS THEM WITH ONION AND SPICES THEN FILLS MINI HOMEMADE TART SHELLS



STREET TACOS

YOUR CHOICE OF CHICKEN, BEEF, AND AHI TUNA THEN ADD SHREDDED CABBAGE AND QUESO FRESCO, TOMATILLO SALSA AND FRESH CHIVES


GAZPACHO SHOOTER WITH CREOLE PRAWN

SINGLE SHOTS OF GLENS SPECIAL GAZPACHO RECIPE ACCENTED WITH A CREOLE SEASONED PRAWN 


CARMELIZED PEPPERED BACON

PEPPERED BACON STRIPS PACKED IN BROWN SUGAR AND ROASTED

UNTIL THEY BECOME THE SUPREME SWEET AND SALTY BITE.


SATAY CHICKEN SKEWERS

SATAY CHICKEN ON SKEWERS ACCENTED WITH A PEANUT DIPPING SAUCE


SPINACH AND FETA PHYLLO BLOSSOMS

SPINCH AND FETA CHEESE SEASONED AND SPICED TO PERFECTION IN A PHYLLO DOUGH BLOSSOM


CURRY ROASTED VEGETABLE EMPANADAS

THAI RED PEPPER DIPPING SAUCE


RISSOTO CAKES

GLENS RISOTTO CAKES SEARED AND TOPPED WITH CRISPY PANCHETTA, MUSHROOMS AND BASIL PESTO.


STICKY HONEY GARLIC SHRIMP SKEWERS

HONEY GARLIC SHRIMP SKEWERED AND SPRINKLED WITH TOASTED SESAME SEEDS


MUSHROOM PATE WITH HERBED CHEVRE

AN HERBED CHEVRE  AND MUSHROOM PATE SERVED ON A GARLIC CROSTINI


BLT CANAPES

THICK BACON, SWEET TOMATO AND CRISPY LETTUCE IN A SINGLE BITE WITH A BASIL AIOLI





APPETIZER STATIONS

50 PERSON MINIMUM FOR EACH STATION




THE NAPA CHARCUTERIE

A SELECTION OF IMPORTED MEATS SUCH AS SALAMIS AND SMOKED CHORIZO WITH SELECTED DOMESTIC AND IMPORTED CHEESES, ACCENTED WITH TAPAS SPREADS, OLIVES, DRIED AND FRESH FRUIT,

SLICED BAUGETTES, HOMEMADE CRACKERS, CROSTINIS AND CHEESE STRAWS


THE "SLIDE ON INN"

OUR HOMEMADE SLIDER ROLLS ARE PILLED HIGH WITH MEATS AND CHEESES AND ACCENTED WITH CONDIMENTS

ALL CHOSEN BY YOU TO CONFIGURE THIS STATION AS PERSONALLY AS YOU WANT!

CHOOSE TWO STYLES OF SLIDERS FROM THE FOLLOWING SELECTIONS: 


PULLED PORK: WITH CRISPY ONIONS, SOUTHERN PICKLES AND BBQ AIOLI

SEARED BEEF TENDERLOIN:  WITH HORSERADISH AIOLI, BABY ENOKIE MUSHROOMS AND MICRO GREENS

SEARED AHI TUNA: WITH WASABI AIOLI, PICKLED CUCUMBERS,AND BLACK TOBIKO ROE

ROASTED TURKEY BREAST: WITH CRANBERRY AIOLI, AND MELTED BRIE CHEESE

BLT SLIDERS: WITH SMOKED BACON, ROMA TOMATOS, CRISP ROMAINE AND BASIL AIOLI 

BLU CHEESE BURGERS: BLU CHEESE BURGERS WITH CARAMELIZED SWEET ONION AND A PEPPERCORN AIOLI


FONDUE TOO!

A DELICIOUS GRUYERE AND KIRSCH FONDUE WITH CRISPY FRENCH BREAD, HOMEMADE CRACKERS, CHEESE STRAWS, AND ASSORTED FRESH VEGETABLES FOR DIPPING


DESGIN YOUR OWN STREET TACOS

ASSORTED FLAVORED TORTILLAS ARE HEATED AND FILLED WITH YOUR CHOICES FROM THE FOLLOWING:

CHICKEN, BEEF, AHI TUNA OR PORK, 

ALONG WITH A SELECTION OF TOPPINGS TO INCLUDE,

DICED TOMATOES, GREEN ONIONS, QUESO FRESCO, JALAPENO-LIME COLESLAW, 

SHREDDED CHEDDAR , SALSA Y LIMON AND ROASTED TOMATILLIO SALSA



THE BIG DIP

CHOOSE FROM THREE OF OUR HOUSE DIPS AND SPREADS AND ADD THEM TO A SELECTION OF

BAKED CROSTINI, HOMEMADE CRACKERS, AND CHEESE STRAWS FOR WHAT ELSE? DIPPING!!

DUNGENESS CRAB AND ARTICHOKE

BAKED BRIE AND HONEYED APRICOTS IN A SKILLET

ROASTED RED PEPPER HUMMUS WITH CHILI OIL

ROSEMARY AND GARLIC WHITE BEAN 

DELI REUBEN DIP

CALIFORNIA WILD MUSHROOM PATE

BACON, SCALLION AND CARAMELIZED ONION





THE CANAPE BUFFET SELECTIONS


SALADS


ITALIAN CAPRESE

HEARTS OF ROMAINE DRESSED WITH EXTRA VIRGIN OLIVE OIL AND ACCENTED WITH MOZZARELLA PEARLS,

BABY HEIRLOOM TOMATOES, TOASTED PEPITAS AND A BALSAMIC GASTRIQUE


NAPA SALAD

MIXED BABY GREENS WITH BABY HEIRLOOM TOMATOES, ENGLISH CUCUMBERS,

MARINATED ARTICHOKE HEARTS, KALAMATA OLIVES, HERBED CHEVRE

DRESSED WITH A WHITE TRUFFLE VINAGRETTE


TRADITIONAL CAESAR

HEARTS OF ROMAINE, WARM TOASTED CROUTONS AND SHAVED ASIAGO CHEESE, 

DRESSED WITH A CLASSIC CAESAR DRESSING


ROASTED PEAR AND CANDIED WALNUT SALAD

MIXED BABY GREENS TOSSED WITH A PEAR GORGONZOLA VINAGRETTE AND ACCENTED WITH

ROASTED PEARS, DICED GOLDEN BEETS, CANDIED WALNUTS AND PINE NUTS 


RED QUINOA AND KALE SALAD

RED QUINOA, EDAMAME, RD CABBAGE, PEPPERS, CARROTS, CUCUMBERS AND A CHIFFONADE OF KALE

DRESSED WITH A FRESH HERB VINAGRETTE


ASIAN BABY SPINACH AND MANDARIN ORANGE

FRESH BABY SPINACH TOPPED WITH MANDARIN ORANGE SLICES,

ENGLISH CUCUMBERS, SHAVED RED ONION, CRISPED WON TON STRIPS AND TOASTED SESAME SEEDS  

DRESSED WITH A GINGER TERIYAKI VINAGRETTE


THE MARKET SALAD

MIXED WILD GREENS AND BABY ARUGULA ACCENTED WITH BABY HEIRLOOM TOMATOES,

ENGISH CUCUMBERS, GRILLED ASPARAGUS SPEARS, BABY CARROTS, JICAMA AND ROASTED BEETS

DRESSED WITH A FRESH HERB VINAGRETTE




ENTREE SELECTIONS



HONEY-LIME & GINGER GRILLED SALMON

PACIFIC SALMON GRILLED TO PERFECTION WITH A HONEY-LIME AND FRESH GINGER GLAZE

ACCENTED WITH A WASABI ROSETTE


GLENS OWN 17 HOUR BEEF BRISKET

BEEF BRISKET SEARED N THE GRILL AND THEN SLOW ROASTED FOR 17 HOURS, AT A LOW TEMPERATURE, 

UNTIL FORK TENDER, SERVED WITH A PAN GRAVY OF CARAMELIZED ONIONS


DELTA ASPARAGUS AND CHICKEN ROULADE

BONELESS ORGANIC CHICKEN BREASTS ARE STUFFED WITH FRESH DELTA ASPARAGUS AND

CALIFORNIA WILD MUSHROOMS AND THEN WRAPPED IN PROSCIUTTO AND BAKED.

WE FINISH WITH A LIGHT SHERRY AND MUSHROOM VELOUTE SAUCE


SESAME SEARED TOMBO TUNA

THE FRESHEST TUNA FROM SUNH FISH IN SACRAMENTO.

LIGHTLY COATED WITH TOASTED SESAME SEEDS AND SEARED WITH A TOUCH OF SESAME OIL

AND TOPPED WITH BLACK AND RED TOBIKO ROE.

SERVED WITH PICKLED GINGER, WASABI AND SOY SAUCE CUPS


SANTA MARIA SEASONED GRILLED TRI TIP

TENDER TRI TIP ROASTS RUBBED WITH A MIX OF SALT AND PEPPER, GARLIC,

THYME, ROSEMARY, OREGANO AND GRILLED TO A PERFECT MEDIUM

SERVED WITH A BURGUNDY-MUSHROOM DEMI GLAZE 


GULF PRAWN AND PASTA SAUTE

SUCCULENT GULF PRAWNS SAUTEED WITH FRESH HEIRLOOM TOMATOES, BASIL,

LEMON, GARLIC, WHITE WINE, FRESH HERBS AND MOZZARELLA PEARLS

TOSSED WITH TAGLIATELLE PASTA AND TOPPED WITH SHAVED ASIAGO.


CALIFORNIA WILD MUSHROOM COQ AU VIN

​BEAUTIFUL ORGANIC CHICKEN BREASTS BRAISED AND THEN ROASTED THE FRENCH WAY IN A

LUSCIOUS RED WINE SAUCE WITH CALIFORNIA WILD MUSHROOMS INCLUDING

KING TRUMPET, BROWN AND WHITE BEACH, HEN OF THE WOODS AND BABY ENOKIS.


SPINACH AND CARAMELIZED ONION PORK ROULADE

PORK TENDERLOIN STUFFED WITH FRESH SPINACH CARAMELIZED ONIONS AND FRESH HERBS WRAPPED IN

A HICKORY SMOKED PEPPER BACON AND ROASTED TO PERFECTION​.

SERVED WITH A BURGUNDY ONION DEMI GLAZE


GULF PRAWN CHICKEN AND ANDOULLIE SAUSAGE GUMBO

THE KING OF THE CAJUN TABLE, OUR HOMEMADE GUMBO STARTS WITH THE HOLY TRINITY, CAYENNE PEPPER,  GARLIC AND OREGANO WITH SOME OTHER SEASONINGS. WE THEN ADD GULF PRAWNS AND CHICKEN AND ANDOULLIE SAUSAGE AND SIMMER TILL THE FLAVORS ARE JOINED AND A DARK ROUX IS ADDED TO THICKEN IT UP. 

SERVED OVER STEAMED WHITE RICE


ULTIMATE MACARONI AND CHEESE

OUR FAMOUS 5 CHEESE RECIPE CREATED WITH TAGLIATELLE PASTA AND SERVED WITH TOPPINGS LIKE BACON, CRISPED AND DICED, DICED TOMATOES, SLICED GREEN ONIONS, ANDOULLIE SAUSAGE, SAUTEED CALIFORNIA WILD MUSHROOMS, GRATED WHITE CHEDDAR AND ENGLISH PEAS HELP TO MAKE IT THE ULTIMATE PASTA DISH


MUSTARD MARINATED GRILLED FLANK STEAK

CALIFORNIA FLANK STEAK SUBMERGED IN A WHITE WINE AND DIJON MUSTARD MARINADE ACCENTED WITH

OLIVE OIL, TARRAGON SALT AND PEPPER AND THEN GRILLED AND CARVED.

SERVED WITH A FRESH CHIMICHURRI SAUCE


GRILLED CAPRESE CHICKEN BREASTS

GRILLED CALIFORNIA FREE RANGE CHICKEN BREASTS, SEASONED AND SAUTEED IN OLIVE OIL

TOPPED WITH DRESSED BABY TOMATOES FRESH MOZZARELLA PEARLS A CHIFFONADE OF FRESH BASIL

DRIZZLED WITH A BALSAMIC GASTRIQUE.


ITALIAN LASAGNA SUPREME

LAYERS OF TENDER PASTA ACCENTED WITH ITALIAN SAUSAGE, CRISPED PANCETTA, SUN DRIED TOMATOES, CHOPPED SPINACH, SAUTEED MUSHROOMS, FIRE ROASTED RED PEPPERS, ALL LAYERED BETWEEN HANDFULLS OF MOZZARELLA, SHAVED ASIAGO AND RICOTTA CHEESES AND A FRESH GARLIC BASIL PARMESAN SAUCE. 


ALL BUFFETS COME WITH FRESH BAKED ROLLS AND ASSORTED EUROPEAN BREADS



BUFFET SIDES



THE MARKET VEGETABLE SAUTE

A SELECTION OF THE SEASONS BEST VEGETABLES SAUTEED IN OLIVE OIL WITH A CHIFFONADE OF FRESH HERBS


COUS COUS PILAFF

WITH MUSHROOMS AND PEAS


YUKON GOLD MASHED POTATOES

WITH BLACK TRUFFLE BUTTER


GREEN BEANS ALMONDINE

WITH BROWN BUTTER AND TOASTED ALMOND SLICES


GARLIC AND HERB POTATO FANS

EVENLY SIZED RED POTATOES, SLICED ALMOST ALL THE WAY THROUGH AND BRUSHED WITH A

GARLIC AND BUTTER HERB SAUCE SO THAT AS THEY BAKE THEY FAN OUT.


RATATOUILLE

A CLASSIC FRENCH ROASTED VEGETABLE DISH.

EGGPLANT, ZUCCINI AND CARAMELIZED ONIONS ARE PAIRED WITH FRESH GARLIC,

HERBS AND SWEET JUICY TOMATOES TO CREATE THIS SIMPLE BUT ELEGANT VEGETABLE SIDE.


BAKED BROWN RICE AND WHEAT BERRY PILAFF

BROWN RICE, WHEAT BERRIES, ONIONS AND GARLIC ARE SOFTENED WITH A ROASTED CHICKEN STOCK AND BAKED TO CREATE THE BEST BROWN RICE DISH YOU MAY HAVE EVER TASTED!

ACCENTED WITH PINE NUTS AND DRIED CRANBERRIES 


ROASTED FENNEL AND BABY CARROTS

ROASTED FENNEL, BABY CARROTS AND SWEET RED ONIONS ARE SAUTEED IN OLIVE OIL

AND DRIZZLED WITH A BALSAMIC GASTRIQUE


WHIPPED RUBY RED SWEET POTATOES

SWEET POTATOES WHIPPED WITH BUTTER, CREAM, NUTMEG, ALLSPICE, GINGER AND CLOVES


MACARONI AND CHEESE

OUR 5 CHEESE HOUSE MACARONI AND CHEESE TOPPED WITH BACON AND GREEN ONIONS



PLATED AND SERVED DINNERS


STARTERS


THE NAPA SALAD

BABY WILD GREENS AND SPICY ARUGULA TOSSED WITH A WHITE TRUFFLE VINAIGRETTE AND

ACCENTED WITH BABY TOMATOES, ENGLISH CUCUMBERS, MARINATED ARTICHOKE HEARTS,

KALAMATA OLIVES, HERBED CHEVRE


DUNGENESS CRAB BISQUE

A SINFULLY SMOOTH AND RICH CRAB BISQUE MADE WITH BUTTER AND HEAVY CREAM AND SEASONED WITH

SALT AND PEPPER AND A TOUCH OF SHERRY. WE ACCENT THIS DISH WITH A DELTA CORN CAKE,

CREME FRAICE, CHILI OIL AND CRISPED PACHETTA.


TRADITIONAL CAESAR SALAD

HEARTS OF ROMAINE, BUTTERY GARLIC CROUTONS, SHAVED ASIAGO CHEESE AND OUR HOUSE CAESAR DRESSING MAKE THIS CRISP SALAD THE CLASSIC FAVORITE THAT IT IS.


FRISEE SALAD WITH GOAT CHEESE SOUFFLE

LACY FRISEE GREENS, SHAVED RADISH, FRESH MINCED CHIVES TOSSED WITH A DIJON MUSTARD VINAIGRETTE

AND ACCENTED WITH A GRUYERE CHEESE SOUFFLE IN A PHYLLO DOUGH CUP WITH LARDON.


CAJUN PRAWN MARTINI

SUCCULENT CAJUN POACHED PRAWNS SERVED WITH A REMOULADE SAUCE, A MICRO GREEN SALAD

AND PRESERVED LEMON PRESENTED TO YOU IN A MARTINI GLASS


HEIRLOOM TOMATO AND HERBED CHEVRE TART

HEIRLOOM TOMATOES AND HERBED CHEVRE BAKED IN A FLAKY TART SHELL AND ACCENTED WITH

A BLACK TRUFFLE MICRO GREEN SALAD DIRIZZLED WITH A FIG GASTRIQUE




ENTREES


SLOW ROASTED PEPPERED BEEF TENDERLOIN

NORTHERN CALIFORNIA ANGUS BEEF COATED WITH FRESHLY CRACKED PEPPERCORNS, SEARED AND

SLOW ROASTED TO A PERFECT MEDIUM RARE. WE THEN HAND CARVE IT AND SERVE IT WITH OUR HORSERADISH YUKON GOLD MASHED POTATOES, DELTA ASPARAGUS SPEARS AND A SELECTION OF CALIFORNIA WILD MUSHROOMS, TOPPED WITH A 14 HOUR DEMI GLAZE WITH A MICRO GREEN ACCENT.



THE CANAPE FIN AND FEATHER

A BONELESS ORGANIC CHICKEN BREAST SAUTEED IN BUTTER AND HERBS WITH A SPLASH OF WHITE WINE.

TOPPED WITH POACHED GULF PRAWNS, DUNGENESS CRAB AND A SILKY SMOOTH HOLLANDAISE SAUCE.

WE ACCENT THIS WITH OUR HOUSE GARLIC BUTTER AND HERB POTATO FANS

AND A JULIENNED SPRING VEGETABLE BUNDLE. 


LEMON VODKA SEARED DAY BOAT SCALLOPS

HUGE DAY BOAT SCALLOPS FROM SUNH FISH IN SACRAMENTO. THESE SCALLOPS ARE SO BEAUTIFUL

SO I KEEP IT SIMPLE BY SEARING THEM WITH BUTTER AND A SPLASH OF LEMON INFUSED VODKA AND

SERVE IT WITH A CREAMY SAFFRON RISSOTO AND FRESH DELTA ASPARAGUS SPEARS.


PAN SEARED DUCK BREAST

SUCCULENT LONG ISLAND DUCK BREATS SEASONED WITH FRESH HERBS AND PAN SEARED. AND TOPPED WITH A

PINOT NOIR AND BLACK FIG GLAZE. WE ACCENT THIS DISH WITH WILD RICE PILAFF TOSSED WITH TOASTED ALMONDS AND CARAMELIZED SHALLOTS AND DELTA ASPARAGUS SPEARS. 


LOBSTER STUFFED BEEF TENDERLOIN

NORTHERN CALIFORNIA ANGUS BEEF TENDERLOIN STUFFED WITH A PANCHETTA AND CALIFORNIA WILD MUSHROOM SAUTE AND SUCCU LENT LOBSTER TAILS. THIS COMBINATION IS SLOW ROASTED AND HAND CARVED AND LACED WITH A SMOOTH AND SILKY BERNAISE SAUCE. WE SERVE THIS DISH WITH OUR GARLIC AND HERB BUTTERED POTATO FANS AND FRESH DELTA ASPARAGUS SPEARS (WHEN IN SEASON)


PAELLA VALENCIA

A FAVORITE SPANISH DISH, THIS BEAUTIFUL SEAFOOD BOUNTY STARTS WITH A BASE OF SAFFRON RICE,  VEGETABLES AND FRESH HERBS SLOWLY SIMMERED WITH PRAWNS, CRAB, CLAMS,

MUSSELS, SCALLOPS AND CHORIZO AND SERVED WITH A GARLIC AIOLI



LAVENDER AND ROSEMARY RACK OF LAMB

WE TAKE A TENDER LOCALLY GROWN RACK OF LAMB, SEASON IT WITH A LAVENDER DUST AND FRESH ROSEMARY THEN SEAR AND SLOW ROAST IT TO A PERFECT MEDIUM. IT IS SERVED WITH TRUFFLE POTATOES,

A SAUTEE OF FRESH JULIENNE VEGETABLES AND A POMEGRANATE REDUCTION.



SALMON WELLINGTON

PACIFIC SALMON FILLETS STUFFED WITH ALASKAN DUNGENESS CRAB AND FRESH HERBS,

WRAPPED IN A FLAKY PUFF PASTRY AND BAKED THE ADDITION OF A SMOOTH BERNAISE SAUCE AND

SOME FRESH DELTA ASPARAGUS FINISH THIS MEAL OFF PERFECTLY.



PORK TENDERLOIN ROULADE

BEAUTIFUL PORK TENDERLOINS STUFFED WITH CALIFORNIA WILD MUSHROOMS,

FRESH HERBS AND FRESH SPINACH, WRAPPED IN SMOKED BACON AND SLOW ROASTED.

TOPPED WITH A PORT WINE DEMI GLAZE AND A FIG GASTRIQUE.

PAIRED WITH WHIPPED SWEET POTATOES AND OVEN ROASTED BRUSSELS SPROUTS AND BABY CARROTS 



LOBSTER MAC AND CHEESE

LUSCIOUS BUTTER POACHED LOBSTER IS BAKED IN OUR HOUSE 5 CHEESE MACARONI AND CHEESE WITH

TAGLIATELLE PASTA DUSTED WITH BLACK TRUFFLE ZEST AND SERVED WITH SEASONAL FRESH VEGETABLES.