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Ethnic Menus

If the number of restaurants is a reliable indicator, Italian cuisine is unquestionaly the most popular food in the Bay Area. The reasons are many, but we think there are two primary ones. It is incredibly tasty as well as healthy. Sauces are made from fresh vegetables and fruits rather than from cream and butter. Fresh herbs seem to be part of almost any dish, adding sparkle at every turn. But ultimately, Italian food is richly satisfying, whether a simple plate of pasta with a fresh tomato and basil sauce or a six or seven course meal. Here are two sample menus, one for a buffet, the other for a more formal sit down dinner. As always, we will be happy to custom design a menu for your special occassion.

Italian Buffet Dinner

Hors d' ouevres

Focaccia with Roma tomatoes, basil, mozzarella, and goat cheese

Bruschetta
Crostini with a caponata of roast red bell pepper and anchovies

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Insalata

(select two)

Organic mixed greens with olive oil and balsamic vinegar

Mushroom salad with basil and lemon vinaigrette

Romaine lettuce leaves with gorgonzola and toasted walnuts

Spinach salad with fresh orange slices and toasted pecans

Oranges, fennel and red onions in olive oil

Caesar salad with freshly grated Asiago cheese

* * *

Pasta

(select two)

Grilled polenta with a tomato rustica sauce

Penne with grilled eggplant, red and yellow bell peepers, artichoke hearts and kalamata olives

Rissoto with saffron

Farfalle with ham, peas and herbs

Orrechiette with pancetta

Tortellini with aspargus sauce

Polenta with two cheeses

* * *

Entree

(select one)

Stuffed portabella mushroom

Medallions of pork in mustard sauce

Chicken breast stuffed with sun dried tomatoes, basil and chevre

Carbonnade of beef filet

* * *

(select one)

Broccoli with sauted red and yellow bell peppers

Sauted zucchini with fresh dill

Grilled aspargus sprinkled with parmesan cheese

Braised swiss chard and onions

* * *

Assorted freshly baked breads from Il Fornaio

* * *

Lemon mousse tort

* * *

Italian Sit Down Dinner

Passed hors d'ouevres

Crostini with a Sicilian olive tapenade

Crostini with red bell pepper tapende

Crostini with gorgonzola and walnut

* * *

Antipasto

(select one) Parma proscuitto with figs or melon

White beans with shrimp and argula

Carpaccio di Cipriani

Mediterranean platter of grilled eggplant, roast red and yellow bell peppers, marinated artichoke hearts, assorted olives

* * *

Primo Piatto

(please select one) Rissoto with porcini mushrooms

Gnocchi with a basil pesto

Cappellini with a fresh tomato sauce

Tortellini with asparagus sauce

Polenta with fresh herbs and pancetta

* * *

Secundo Piatto

(please select one) Stuffed portabella mushoom

Swordfish with a salsa of olives, tomatoes, Italian parsley, capers and garlic

Chicken breast stuffed with olives, goat cheese and Italian parsley

* * *

Pizzaiola

Thin slices of beef, quickly cooked in a fresh tomato puree with oregano

Grilled marinated breast of Muscovy duck

Sea Bass with zucchini sauce

Chicken breast with an orange and fennel sauce

* * *

Vegetable

(select one)

Broccoli with sauted red and yellow bell peppers

Spinach braised in olive oil

Sauted zucchini with fresh dill

Grilled aspargus sprinkled with parmesan cheese

Braised swiss chard and onions

* * *

Insalata

(select one)

Organic mixed greens with olive oil and balsamic vinegar

Mushroom salad with basil and lemon vinaigrette

Romaine lettuce leaves with gorgonzola and toasted walnuts

Spinach salad with fresh orange slices and toasted pecans

Oranges, fennel and red onions in olive oil

Caesar salad with freshly grated Asiago cheese

* * *

Freshly baked breads from Il Fornaio Bakery

* * *

Dessert

Fresh fruit and cheese plate

Biscotti with Vin Santo

* * *

Anyone who has read the enticing cookbooks of Diane Kennedy or Mark Miller is aware how diverse and special the cuisine of Mexico is. While it certainly is tamales, enchiladas , tacos and burritos, it is also chicken with seven kinds of mole, it is grilled loin of pork with abododas sauce, it is vibrant salsas and condiments, unique and diverse ways of preparing seafood and much more. Here in the Bay Area we are blessed with easy access to all the many ingredients so we like to take advantage of them to offer exiting and different Mexican fare.

Mexican Cocktail Reception

Passed Hors d'oeuvres

Prawns marinated in tequila and lime juice
and then pan roasted

Quesasdillas with two kinds of cheese and cilantro

Spicy Oaxocan pork on skewers

Small pastry puffs filled with chorizo and mushrooms

Skewers of grilled chicken with a

Sinaloan adobadas dipping sauce

* * *

Buffet hors d'oeuvres

Fundido (a spicy dip with cheese and chorizo)
Served with tortilla chips and salsa di tomate cruda

Jicama sprinkled wtih fresh lime, ancho chile and salt

Gucamole and salsa fresca. With corn tortilla chips

Brochettes of tropical fruit with mangoes, papayas, kiwi,
pineapple, cantaloupe, and strawberries

Peanuts roasted with spices and chiles

Vegetable crudities con salsa di gorgonzola and red pepper dip

Chilaquiles with smoky chipolte

* * *

Mexican Fiesta

Hors d'ouevres

Sausages with spicy chile peppers grilled on the BBQ

Mini Tamales

Salsa Fresca with corn tortilla chips

Grilled osysters with chipolte sauce

* * *

Dinner

Caesar Salad

Yellow and white corn salad with diced tomatoes , cilantro and fresh lime juice

* * *

Entrees

(please select two)

Roast chicken marinated in tequila and herbs

Medallions of roast pork with a sauce of chipolte chiles and tomatoes

Oaxacan grilled breast of chicken marinated in lime juice
and ancho chile and served with a mango/ginger salsa

Skewers of barbecued prawns, marinated in olive oil, chimayo chile and lemon

Spicy lemon grilled chicken with papaya salsa

Baked Tamal de Cazuela

* * *

Rice

Organic black beans

Salsa Fresca

Warm tortillas

* * *

Margauritas

Assorted Mexican beers

Mineral waters

Fresh tropical fruit punch

* * *

Historical Footnote: The Caesar Salad was invented in Tijuana Mexico at Caesar's Restauarant sometime before WWI. According to the story, a large party of movie stars and their friends arrived late at night, just as the restaurant was closing. The evening had been busy and the restaurant's supply of food had been depleted. Still, the owners needed to feed their newly arrived guests something while staff members hurried out to procure more food. The only fresh food which they still had on hand was Romaine lettuce. They divided the leaves, coated them in the restaurant's house dressing thickened with egg, sprinkled them with Parmesan cheese and served them as finger food. Thus was born Caesar's Salad. Anchovies and croutons were later additions as was the transformation into a fork food.

Italian Menus > Mexican Menus

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