| Appetizers
Artisan Cheese platter with fruit and nuts Assorted crudites with hummus (plain, garlic, roasted red pepper, or roasted eggplant) Canapes: Smoked salmon with chive cream cheese Curried deviled eggs with olives or caviar or smoked oysters Ratatouille (a la “Ratatouille”) Radicchio and caramelized onion Tuscan bean with sage Yellow grape tomato and mint
Caprese sticks: Marinated Mozzarella with grape tomatoes and basil Figs stuffed with Gorgonzola and spicy pecans Prosciutto e melone o ficchi (figs) Lamb and mint pesto boreks (phyllo triangles) Olive Ascolane - stuffed fried olives Fried ricotta fritters Dolmas - stuffed grape leaves (Homemade!!!!!!) Risotto timbales or cakes: mushroom and sausage; asparagus; arancini
First Courses
Salad of baby arugula, shaved fennel, red onion, with a lemon dill vinaigrette Insalata Caprese - heirloom tomato, bufala mozzarella, fresh basil Pear, walnut, and Gorgonzola salad with a vinaigrette of aged balsamico Carabaccia - caramelized onion soup with peas and a poached egg Ribollita - classic Tuscan vegetable and bean soup with bread Butternut squash and pear soup with toasted pumpkinseeds, seasoned with curry, or with cinnamon and nutmeg- Zuppa Caprese - roasted tomato soup with bufala mozzarella and fresh basil
- Panzanella - Tuscan bread salad with cucumbers, tomatoes, olives, and onions
Pasta
Note: I make all my pasta fresh, by hand!!! - Capelletti in brodo - meat-filled pasta pillows in broth
- Tagliatelle al Ragu Bolognese d'Agnello - tagliatelle with a rich lamb ragu
- Tortelli d'Erbetta (pasta filled with ricotta, spinach, Parmigiano Reggiano, and eggs), sprinkled with grated Parmigiano Reggiano and melted butter
- Trofie al pesto with potatoes and haricot verts
- Corzetti pasta with walnut sauce
- Gnocchi with a rich shrimp bisque
- Fresh olive pasta with red snapper
| | Meat & Fish
Braised lamb over polenta Chicken - roasted with herbs and aged balsamico slow-cooked with root vegetables grilled with lemon and thyme Pan-seared with a coat of whole grained mustard over spinach fettucine with olives, roasted garlic, and shiitake mushrooms
Pork chops grilled with rosemary and sage over lentils stewed with pancetta Porchetta - pork shoulder and pork belly slow roasted with herbs, garnished with crispy pork cracklings Beef - Grilled fish fillet over white beans with sage and parsley Brodetto di Santa Barbara - Italian fish stew, but with Santa Barbara seafood!!
Veggies
Ratatouille - classic vegetable stew Roasted Eggplant with a mint curry dressing Silky mashed potatoes with nutmeg Fried stuffed squash blossoms Zucchini with a minty agrodolce (sweet-sour) dressing Grilled veggies: asparagus, onions, peppers, eggplant, zucchini, dressed with olive oil and dried italian herbs Caramelized cipollini onions with aged balsamico Pasta Falsa: Asparagus Fettucine, Carrot Linguini, and Caramelized Onions with a warm lemon parsley olive oil dressing Sauteed Mixed Mushrooms and Caramelized Onions on Planks of Grilled Polenta
Desserts
Meyer lemon meringue tarts Decadent chocolate brownies Pecan diamonds with maple syrup Chocolate Eruption Cake with Earl G rey creme anglaiseClassic Tiramisu Bavarese al Caffe' - coffee bavarian cream Panna Cotta with blueberries and lemon curd Tart Tatin - Upside down apple tart with creme fraiche ice cream Roasted Pear Pavlova with honeyed mascarpone and warm chocolate sauce Turkish Coffee Profiteroles with chocolate sauce and cardamom whipped cream Banana Cream Tart with bruleed bananas and caramel rum sauce
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