INTIMATE DINNERS
From casual family style meals to impeccable five-star dining, we customize each menu to meet the specific needs and preferences of our clients. Using locally-grown organic produce and quality meats and seafood, we will create a coursed dinner that will be talked about long after the plates are cleared.
The menu items listed here represent a small portion of the types of cuisine we create. We specialize in client collaboration and will work with you to customize a menu that fits perfectly with your personal preferences and dietary needs.
Menu Items
toasted crushed hazelnuts, French feta, pancetta, dried cranberry, caramelized tomato, Meyer lemon dressing
PT Tower Farm Arugula and Crisp Polenta “Fries”
sweet and sour fig jam, gorgonzola cheese, micro arugula balsamic syrup and shaved parmesan
Prosciutto De Parma Flatbread
Mushroom Risotto
parmesan, garlic braised greens, porcini oil, smoked shiitake bacon
with crispy leeks and black truffle cream
Braised Short Rib Ravioli
with hoisin green bean, wasabi-ginger and gold potato purée, fried shiso
5 spice crusted yellowtail
Grilled Roasted Garlic-Balsamic Glazed Salmon
on a warm olive, spinach, caramelized shallot and mushroom crostada with whipped goat cheese and orange-onion marmalade
Pistachio Dusted Diver Scallops
diced potato-butternut squash “risotto” creamy sage sauce and fried onions
Slow Roasted Six Hour Pork
with fingerling potato and leek confit, demi-glace braised apples, sage and onions
truffled creamed potato and cauliflower gratin, garlic braised greens, thyme jus
Grilled Greg Norman Ranch Kobe Sirloin
Ahi Tuna Poke
In sesame cone with wasabi whip
caramelized onion, double smoked bacon, fontina cheese and smoked tomato vinaigrette
Roasted Asparagus & Porcini Mushroom Tart
whipped lemon infused crème fraiche, golden caviar, chive oil
Rostii Potato & Local Smoke Salmon
on caramelized pear & walnut compote, PT tower farm oak lettuce, aged balsamic dressing
Katafi crusted warm goat cheese crostada
caramelized onion & figs, fresh greens, brioche, gremolata remoulade
Handmade Burrata & Guanciale
toasted ground pistachio, gorgonzola, whole grain mustard-aged sherry vinegar dressing, pistachio oil
Belgium Endive & Shredded Organic Spinach Salad
Crisp Vegtable Roll
Filled with potato puree, portabella mushroom and orange-saffron emulsion (vegan)
-Rebecca Silva Stansberry
I first discovered Pete Clements as the chef of Emilio's, a fabulous restaurant in its time and my personal favorite. Since that time he has catered several dinner parties for us, all of which were a great success thanks to Petes cooking. His food is ALWAYS fresh and beautifully executed as it pleases the eye before one takes a bite of one of his delicacies. He has cooked meals of fish with sauces, beef to perfection, vegetarian dishes that never left us wanting for more, pastas as good an Italian mama would make and I wonder if there is anything he can't cook!