Entrees
Starting at $30 per guest
Marinated Skirt Steak
Thinly slice skirt steak in a soy-ginger marinade
Sonoma Chicken
A boneless breast of chicken, sautéed and completed with a lively lemon, cucumber and fresh tarragon crème sauce
Blackened Mahi
A lightly coated mahi fillet with our own savory blend of Cajun seasonings and pan seared to spicy perfection. Crowned with a lime vinaigrette
Roasted Stuffed Pork Loin
Pork tenderloin stuffed with apples, port wine soaked dried cranberries and herbed panko
Spinach and Ricotta Ravioli
Served on a bed of wilted spinach with a light cambazola cream sauce
Vegetarian Lasagna
Layers of seasonal vegetables and marsacopone and ricotta cheese with an herbed bread crumb topping
Starting at $35 per guest
Nobu Style Black Cod
With Miso sauce and pickled ginger
Crab Stuffed Shrimp
Jumbo Guaymas shrimp stuffed with fresh Crab Imperial and topped with clarified butter
Eggplant Canola
Roasted eggplant rolled and stuffed with herbed ricotta
Marinated Flank Steak
Thinly sliced flank steak in a soy-citrus marinade
Chicken Dijonnaise
8oz Stone Yards Farms boneless chicken breast stuffed with spinach and goat cheese and topped with a Dijon-thyme cream sauce
Lamb Balsamic
Australian rack of lamb pan seared with garlic, shallots, and capers and deglazed with aged balsamic vinegar
Starting at $40 per Guest
Shrimp Valissa
Jumbo shrimp in a rich saffron crème sauce and served over a bed of wilted spinach
Filet Marsala
Our most tender 6oz filet served with sautéed mushrooms in a marsala wine sauce, atop a baked portabella mushroom
Bay Breeze Sea Scallops
Seared and served with micro greens, cranberry and orange glaze
Pork Rib Roast
Pork roast with a fig and pistachio stuffing topped with a pan sage au jus
Seared Duck Breast
Seared 6oz breast from whistling Duck Farms served with a Bing cherry and port wine demi
Vegetable Ensemble
Timbale of grilled red onion, tomato, wilted spinach and seasonal vegetable served with a red bell pepper juslie
Starting at $45 per guest
California Sturgeon
Lightly seasoned and seared drizzled with a pistachio orange vinaigrette
Filet Oscar
6oz filet mignon seared and stuffed with fresh crab imperial topped with asparagus spears and finished with hollandaise sauce
Salmon en Papillote
8oz Cape Breton salmon filet wrapped in parchment paper and steamed with fresh dill, lemon butter, and white wine
Starting at $55 per guest
Surf and Turf
Marinated flank steak served aside the Nobu Style Black Cod
Desserts
Chefs choice of assorted Petite Fours and Mini Cheese Cakes
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