Sea Bass marinated in lime juice topped with Tobiko and Kiwi and olive oil drizzle
Scotch-Style Smoked Salmon Canape
Scooped out Zucchini Smoked Salmon layered over Toasted Baguette slices with Ricotta Cheese, Black Tobiko & Chives
Ratatouille Zucchini Cups
Scooped Zucchini filled with Mediterranean Ratatouille, topped with feta cheese crumble
Involtini di Prosciutto
Artichoke Hearts, stuffed with goat cheese, wrapped with Prosciutto and topped with a dab of pesto
Involtini di Vitello
Pounded Veal Cutlets filled with fontina cheese and sage, and oven roasted
Coppa Granichio
Artichoke bottom, filled with pyramid of fresh Dungeness Crab, with lemon juice, extra-virgin olive oil, cracked black pepper, sea salt and a hint of paprika
Mini Brioche Prime Rib Sliders
Warm brioche bun, fresh horseradish spread topped with sliced Prime Rib, melted gruyere cheese and carmelized red onion
Lamb Chop Lollipops
French lollipop-trimmed, Australian Lamb Chops with a cilantro, parsley and caper pistou topping
Olive Tapenade Crostini
Toasted, seeded Semifreddo baguette slices topped with goat cheese, kalamata olive tapenade and sage
Curried Chicken Endive Cup
Diced Breast of Chicken in an Indian curry dressing, with raisins and almonds topped with greek yogurt, served in an endive leaf topped with mint
3-course Menu (Option 1)
First Course
Tuscan Salad
3 different ingredients prepped separately: Grilled Raddicho, Braised Endive quartered, Fresh Arugula plated in separations with a cherry vinaigrette and shaved parmeggiano
Main Entrée
Stuffed Chicken
Chicken Breast stuffed with spinach and ricotta cheese wrapped in Pancetta, pan seared, finished in the oven and served in a marsala wine cream sauce
Side Dishes
Garlic or Horseradish Russet Mashed Potatoes
finished with truffle oil drizzle
Sauteed Broccolini
with shaved almonds
Dessert
Chocolate Mousse Cake
with raspberry coulis
3-course Menu (Option 2)
First Course
Pyramid Salad
Live Butter Lettuce pyramid, candied hazelnuts, point reyes blue cheese drizzled with lemon-mustard vinaigrette
Main Entrée
Grilled Mediterranean Branzino
Whole Branzino Fish stuffed with lemon and parsley drizzled with extra virgin olive oil, grilled to perfection
Side Dishes
Israeli Cous Cous
Mixed with sauteed Zucchini, yellow Squash and red pepper medley
Seasonal Vegetables
Grilled Asparagus Spears
with lemon thyme vinaigrette
Shaved Brussels Sprouts
with panko, pancetta and dried cranberries
Haricot Vert
with noisette butter
Dessert
Lavender and Vanilla Bean Creme Brûlée
3-course Menu (Option 3)
First Course
Fattoush Salad
Green pepper, tomato, cucumber, red onion, mint, parsley purslane, toasted pita, sumac, lemon juice and olive oil
Main Entrée
3 Meat Options
Veal Saltimboca a la Romana
Pounded Veal Cutlet topped with fontina cheese, prosciutto, sage in a white-wine butter sauce, flour dusted and pan seared
Mini Rack of Lamb
Rosemary, black peppercorn, extra-virgin olive oil marinated Australian Lamb Rack, Pan Seared, sliced and served with a port wine reduction
Prime Rib
Slices of medium-rare Prime Rib pan-seared and oven roasted served in a porcini mushroom marsala-wine sauce
3 Vegetarian Options
Butternut Squash Ravioli
with sage and amaretti cookie crumble
Gnocchi Gorganzola
Home-made Potato Gnocchi served in a gorganzola cream reduction topped with chopped parsley
Eggplant Parmesan
Sautéed slices of Eggplant dredged in egg, flour, and parmeggiano layered with marinara, ricotta and mozzarella and baked in a casserole
Side Dishes
Potato Gratinee
Sliced Golden Potatoes, heavy cream, butter topped with gruyere or creamy gorgonzola
Polenta Squares
With thyme
Spinach Timbale
Sauteed Spinach with lemon juice, extra virgin olive oil, garlic, shallots and pine nuts
Caffe Sapore serves high-quality, freshly prepared food,with Mediterannean influence. THe caffe features exceptional coffees, teas, Juices, beer and wine as well. Local Artisits and special events featured regularly.