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Spring Dinner Menu
First Course Ideas

Housemade Ricotta Gnocchi with White Wine~Parmesan Cream 

Mushroom and Leek Custard with Roasted Asparagus and Beurre Blanc, Chive Oil

Butter Poached Prawn with English Pea Risotto and Crispy Carrot Threads

Lobster and Nappa Cabbage Ravioli with Lemon Celeriac Nage   

Chilled Potato Leek Soup with Toasted Potato Bread   

Lobster Bisque with Drizzle of Truffle                                                                                   
Baby Greens with Strawberries, Toasted Pistachio, Chevre and Champagne Vinaigrette

Roasted Asparagus with Prosciutto, Shaved Parmesan and a Citrus Vinaigrette

Steamed Mussels in Green Curry Broth with Grilled Sesame Toast

Seafood Cannelloni with Fennel Nage 

Butter Lettuce, Strawberry, Mango and Jicama Salad
With Strawberry Vinaigrette and Pistachios   

Roasted Beet and Micro Green Salad with Goat Cheese and a Citrus Vinaigrette  

Spring Dinner Menu                                                                                                Entrée Courses

Petit Filet of Beef Wrapped in Pancetta with Red Wine Reduction  
Yukon Gold Potato Puree, Roasted Asparagus, Crispy Shallots

Crispy Skin Chicken Breast with White Truffle Jus  
Roasted Garlic Mashed Potatoes, Seared Spinach    

Crispy Duck Breast with Sun Dried Cherry Glaze  
Spring Vegetable Risotto

Pork Tenderloin Scaloppini with Pan Juices  
Roast Yukon Gold Potatoes, Cider Braised Cabbage

Rosemary Marinated Roast Lamb Sirloin with Red Wine Reduction  
Bacon Brussels Sprouts, Oven Roasted Potatoes

Seared Sea Bass with Beurre Rouge
Snow Peas and Lemon Quinoa   

Fennel-Mustard Crusted Salmon, Caper-Dijon Sauce           
Medley of Spring Vegetable and French Lentils    

Coq Au Vin, Seared Chicken Breast with a Rich Mushroom,
Onion and Red Wine Sauce and Herbed Basmati Rice               

Vegetarian Lasagna   
Drizzled with a Tomato Tarragon Sauce        

Risotto with Roasted Mushrooms, Asparagus          
Black Truffle Oil, Parmesan   

Spring Dinner                                                                                                         Dessert Menu with Coffee Service

Buttermilk Panna Cotta with Strawberry Rhubarb  

Chocolate Truffle Cake  
Raspberry Coulis and Crème Anglaise

Caramelized Banana and Coconut Torte  
With Toasted Coconut and Star Anise Cream

Strawberry Tart with Lemon Cream  
Trio of Miniature Desserts: Vanilla Petits Fours, Miniature Crème Caramel,

Flourless Chocolate Walnut Torte with Grand Marnier

Spring Buffet Menu

Grilled Whole Sides of Salmon with Orange Roasted Pepper Vinaigrette   
Herb Brined Pork Loin with Spicy Peach Chutney   

Buttermilk Basil Marinated Breast of Chicken with Fresh Arugula Pesto Sauce      

Herb Marinated Hanger Steak with Gremolata   

Grilled Sirloin of Lamb with Parsley Shallot Caper Sauce   

Roasted Sea Bass with Orange and Basil Aioli  
Spiced Rubbed Grilled Chicken Brochette with Pineapple Crème Fraiche  

Lemon Pepper Brochette of Prawns with Brandied Tomato Aioli   

Red Wine Braised Short Ribs with Red Wine Reduction        

 Grilled Rare Ahi Tuna with Tropical Fruit Salsa          

All Seasons Lasagna, Caramelized Onions, Roasted Garlic, Fontina, Chevre                   Fresh Herbs, Drizzled with a Tomato Tarragon Sauce                                   

Rare Roast Beef with Beef Jus and Creamy Horseradish      

Spring Buffet Menu

Grilled Asparagus with a Red Pepper Sauce              

Saffron and Tomato Infused Couscous with Grilled Spring Vegetables       

Roasted Red Potato Salad with Whole Cloves of Garlic and Rosemary Infusion   

Orzo Pasta Salad with Sun Dried Tomatoes, Olives and Herbed Vinaigrette           

Griddled Herbed Polenta with Fontina Cheese         

Asian Noodle Salad with Nappa Cabbage, Red Pepper, Green Onion            
Tossed with a Spicy Peanut Dressing

Penne Pasta Salad, Roasted Red Peppers, Smoked Onions,

Grilled Eggplant and Lemon Caper Vinaigrette

Baby Blue Lake, Sweet Corn and Cherry Tomato Salad, Truffled Sherry Vinaigrette

Napa Valley Organic Salad with Local Baby Greens                       
Green Apple, Chevre and Candied Hazelnuts ~ Tossed with Apple Vinaigrette

Butter Lettuce, Strawberry, Mango and Jicama Salad          
With Strawberry Vinaigrette and Pistachios

Grilled Vegetable Salad with Sun Dried Tomatoes and Feta Cheese   

Hearts of Romaine with Caesar Dressing, Focaccia Croutons and Shaved Parmesan   

Baby Spinach Salad, Red Onions, Feta Cheese and Orange Pistachio Vinaigrette
                                                                                                                             Romaine, Radicchio and Frisee Salad
Goat Cheese, Focaccia Croutons and Herb Vinaigrette
Tuscan Bean Salad with Tomatoes, Fennel and Roasted Garlic   

Miniature Buffet Desserts with Coffee Buffet 

Pecan Diamonds with Brown Sugar, Pecans and Chocolate Drizzle   

Chocolate “Buttons” Rich Chocolate Cake envelope with Dark Chocolate Ganache   

Roasted Almond Biscotti Dipped in Chocolate  

French Apple Tart Triangle with Honey Lavender Sauce   

Mini Crème Brulee with Fresh Berries                                     

Miniature Fruit Tartlette with Seasonal Fruits with Grand Marnier Chantilly Cream   

Crème Caramel ~ Vanilla Custard with a Layer of Dark Caramel   

Chocolate Dipped Strawberries   

Assortment of House Made Cookies