Sample Menu

Here is a sampling of some of our delicious dishes. Contact us to inquire about special meal plans that meet your needs. 

Fall / Winter

Appetizers

Mini Tartlets with Brie, Toasted Walnuts & Fresh Grape Salsa

Blue Cheese Stuffed Figs in a Blanket with Port Mustard Sauce

Crostini with Artichoke, Olive & Roasted Pepper Tapenade

Wild Mushroom Tartlets with Madeira

Three Moroccan Dips with Assorted Veggies & Pita Chips

Hummus, Muhammara, Baba Ganoush

Shrimp Cakes with Remoulade

Smoked Salmon Mousse on Cucumber Rounds

Caramelized Onion & Goat Cheese Rugelach

Chicken Saltimbocca Meatballs with Romesco

Soups

Carrot-Ginger with Crème Fraiche and Buttery Croutons

Broccoli- Spinach with Crispy Broccoli Florets

Shrimp Bisque

Salads

Mixed Greens with  Shaved Vegetables & Tarragon Vinaigrette

Arugula with Roasted Beets, Clementines, Feta & Pistachios

Mixed Greens with Delicata Squash, Apples, Cranberries and Goat Cheese

Winter Greens with Sweet Mustard Vinaigrette

Warm Mushroom Salad with Seasonal Greens

Pastas

Gnocchi with Pesto

Linguine with Bay Scallops, Guanciale & Parsley

Entrees

All Entrees served with a Seasonal Veggie & Starch

Caramelized Salmon with Salsa Verde

Seared Halibut with Preserved Lemon Relish

Chicken Picatta with Lemon, Capers & Fresh Herbs

Roast Flank Steak stuffed with Prosciutto, Spinach, Garlic Breadcrumbs with Red Wine Reduction

Succulent Braised Short Ribs with Root Vegetables

Pork Medallions with Creamy Dijon Mustard Sauce

Vegetarian options available upon request

Desserts

Poached Pear & Almond Frangipane Tart with Creme Fraiche
Whipped Cream

Maple Apple Upside Down Cake with Creme Fraiche Whipped Cream

Salted Caramel Cream Puffs with Warm Chocolate Sauce

Dark Chocolate Cake with Red Wine Ganache Glaze & Vanilla Mascarpone Whipped Cream

Lemon Cheesecake Mousse with Blueberry Compote

Chefs Choice Trio of Mini Finger Desserts

 

Additional Special Occasion options available upon request 

Dietary Restrictions Accommodated

Beef Wellington sliced on a cutting board

Event Catering

Gluten Free Chocolate-Meringue Cake served on a bamboo plate

Drop Off Meals

Cooking Classes

Whether you are here to visit our historic town square, hike the local trails, taste the world famous varietals or just relax in the quiet countryside, you know you’ll be wanting to share some beautiful food with your loved ones.

Testimonials

“Some of us grew up to know Lucy and Ethel, Lavern and Shirly and Thelma and Louise. There is a new duo in town, Lisa Lavagetto and Julie Steinfield… If you enjoy cooking and enjoy the results you need to know Chef Lisa and Chef Julie. My wife and I have taken numerous cooking classes (and enjoyed subsequent feasts) from Lisa and Julie. They are organized, informative, clean and educational. The hands-on classes gave us the skills and confidence to create great meals at home. If we are having a party to cater, Chef Lisa and Chef Julie would be our first call. They are a well (olive) oiled machine in the kitchen…”
“Lisa is an amazing chef who is so accommodating and fabulous at pairing her food with wine. She has cooked at our wine tasting events for many years and we get rave reviews on the food from our guests continuously. On top of all of that, Lisa is so nice and great to work with!”
Dear Julie, A brief thank you for the wonderful meal you prepared for our dinner party. Having the freedom to get out of the kitchen to be with our guests was wonderful. Being able to savor the fantastic food you prepared was an even bigger treat! Our guests were full of compliments.
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Site created by Matthew Long Design

Site created by Matthew Long Designs of Sonoma, California. 

Sample Menu

Here is a sampling of some of our delicious dishes. Contact us to inquire about special meal plans that meet your needs. 

Amuse

Ahi Tuna Cucumber Rollups with Pickled Ginger and Wasabi

Piri Piri Meatballs with Greek Yogurt Sauce

Coconut Curry Shrimp Cakes with Papaya Lime Sauce

Five Spice Chicken in Wonton Cups

Wild Mushroom Tartlets with Madeira

Blue Cheese stuffed Figs in a Blanket with Port Mustard Sauce

First Course

Marinated Shrimp with Grilled Tomato Gazpacho

Baby Greens Salad with Fresh Strawberries, Goat Cheese and Pickled Onions

Roasted Beet and Fennel Salad with Mandarin Oranges and Pistachio Vinaigrette

Italian Panzanella Salad with Fresh Summer Vegetables

Spring Pea Salad with Radish, Mint, and Lemon Vinaigrette

Quinoa, Garbanzo & Spinach Salad with Smoked Paprika Dressing

Entrée

Garlic and Rosemary Encrusted Pork Tenderloin with Lemon-Caper Sauce with Wild Mushroom Farro

Herb Roasted Chicken Breast with Moroccan Tomato Jam with Almond Currant Couscous

Rolled Flank Steak stuffed with Bread Crumbs, Prosciutto, and Fresh Spinach

Herbed Salmon Fillets with Creamy Vodka Sauce and Green Peppercorns

Sweet Pea Risotto with Seared Scallops

Spring Paella with Chicken, Sausage, and Shrimp

Pasta

Fresh Fettuccine with White Asparagus, Asiago and Prosciutto

Handmade Spaghetti with Fresh Mozzarella, Basil and Tomatoes

Angel Hair Pasta with Salmon, Peas, and Sage

Linguine with Pancetta, Cherry Tomatoes and Arugula

Dessert

Caramel Turtle Squares

Lemon   Raspberry Olive Oil Cake with Meringue

Chocolate Budino with Sea Salt and Local Olive Oil

Pomegranate Panna Cotta with Orange-Pomegranate Syrup

Individual Fresh Fruit Galettes with Mascarpone Whipped Cream

Chocolate Praline Brownies

Strawberry Rhubarb Tart with Ginger Custard Sauce