Pronto Plated Dinners
$47.50 Each. Minimum 15 servings per item.
Kitchen and Service Staff Required. Fully Equipped Onsite Kitchen Required. Final entree counts due 10 business days prior to your event.
First Course
Please Select One | Serve with Freshly Baked Rolls and Whipped Butter
Candied Pecan Salad
Organic Greens, Cabernet Poached Pears & Gorgonzola
with Balsamic Dressing
Seasonal Chopped Salad
Romaine Hearts, Feta & Seasonal Fresh Vegetables with
Red Wine Shallot Vinaigrette
Classic Caesar Salad
oung Little Gem, Croutons, Parmigiano & Chives with
House Dressing
Kabocha Squash & Coconut Soup
Pumpkin Seeds , Curry Oil, Toasted Coconut
(Fall-Winter)
Heirloom Tomato & Melon Gazpacho
Garnished with Yuzu Crème Fraiche, Fresh Fruit Salsa &
Fresno Chile Oil Drops
(Spring-Summer)
Local Seasonal Berry Salad
Candied Hazelnut, Butter Lettuce & Baby Greens, Sonoma
Goat Cheese, Shaved Fennel Champagne Vinaigrette
Main Course
Please Select Two | Serve with Choice of Side & Seasonal Vegetable Medley with Garlic Oil
Slow & Low Braised Beef Short Ribs
with Red Wine Demi-Glace
Flat Iron Steak
with Maldon Salt, Aged Balsamic Vincotto &
Giuseppe’s Olive Oil
Filet (+$8.00pp surcharge)
Chicken Piccata
with Lemon, Artichokes, Garlic, and Capers
Chicken Marsala
With Foraged Mushroom, Peas & Marsala Infused
Butter Sauce
Black Pan Roasted Loch Duart Salmon
with Seasonal Fruit Salsa
Chile & Lime Marinated Jumbo Shrimp
Skewers with Cucumber-Yogurt Tzatziki
Slow Braised Pork Shoulder
with Apple Cider Jus & Spiced Apple Chutney
Herb Marinated Rack of Lamb
with Mint Gremolata
($10.00pp surcharge)
Signature Sides
Please Select One
White Tru e Mashed Potatoes
Rosemary & Garlic Roasted Peewee Fingerling Potatoes
Saffron Couscous
with Wine-Soaked Golden Raisins, Toasted Pine Nuts & Shallots
Toasted Farro (or Quinoa)
with Pistachios, Seasonal Vegetable Brunoise & Caramelized Onions
Farmers Market Vegetable & Parmesan-Lemon Risotto Cake
Vegetarian Alternatives
Please Select One
Spinach & Goat Cheese Ravioli
Sage Browned Butter Sauce, Parmigiano with Quick
Wilted Tuscan Kale with Chile Infused with Olive Oil & Garlic
Orecchiette Pasta
Foraged Mushrooms, Tru e Panna, Peas, Parmigiano
Reggiano, Garnished with Toasted Pecan Powder, and Petite Pea Tendrils
House Crafted Kabocha Squash & Ricotta Ravioli
Served with Sage Browned Butter Sauce & Parmigiano Quick Wilted Tuscan Kale & Rainbow Chards with Chile Infused Olive Oil
(Fall-Winter)
Orecchiette Pasta with Confit Tomatoes
Garden Basil & Hazelnut Pesto, Burrata & Herbed Breadcrumbs
(Spring/Summer)
Optional Plated Desserts
Add $9.50pp
Limoncello Panna Cotta
Blackberry Coulis, Pistachio Brittle, Passion Fruit Syrup, Mason Jar
Warm Flourless Dark Chocolate Cake
Crème Chantilly, Cocoa Nibs, Golden Powder, Peanut Butter Wafer
Giuseppe’s Signature Carrot Cake
Cream Cheese Frosting, Crushed Walnuts, Berry Coulis
Traditional Tirami Sú
Lady Fingers, Espresso, Kahlua, Fluffed Mascarpone Crème,
Bittersweet Cocoa Powder
Local Seasonal Fruit Cobbler
Streusel Topping, Vanilla Bean Gelato, Mint, Mason JarO
Gianduja Chocolate Budino
Frangelico Whipped Cream, Espresso Soil