Appetizers for Wine/Food Pairing
House made Santi Salumi Platter with cheese and seasonal vegetables & fruit for garnish
Santi Olives
Steak crostini with fuoco
Grilled Figs with Prosciutto
Grilled lamb chops with mint salsa verde
Tuna tartare on brioche toasts
Tomato, mozzarella, and basil skewers
Private Dinner Party
Antipasti
House made Santi Salumi with Pecorino and figs
Shrimp al forno
Marinated roasted vegetables
Santi house made Merguez sausage on skewer
Tomato bruschetta
Pizzas
Selection of summer pizzas using fresh ingredients from both the gardens of Santi and Bella VillaPrimi
Eggplant Parmigiano
Secondi
Wood-oven roasted leg of CK lamb
Romano beans with tomato and garlic
Herb roasted fingerling potatoes
Corn on the cob with sauces of fuoco, yogurt & cucumber, salsa verde
Dolci
Peach and blackberry fruit crisp with crema leggera
Wedding Reception
Antipasti
Grilled figs with pancetta and goat cheese
Tuna Tartare on Brioche
Polenta triangles with olive and pine nut salsina
Italian cheese selections, Santi Housemade salumi, fruit, and local artisan breads
Insalata
Caprese Salad with Fior di Latte cheese, heirloom tomatoes, local greens, basil, and extra virgin olive oil
Primi
Risotto with zucchini, zucchini blossoms, thyme and parmigiano reggiano
Secondi
Pork Loin chop with Balsamic glaze with mashed potatoes and roasted vegetables
or
Halibut with cannelini beans, escarole, marinated cherry tomatoes, and extra virgin olive oil aioli
or
Eggplant Parmigiano
Dolci
Wedding Cake
Coffee
Wedding Reception
Antipasti Choices
Crostini with beet caviar and saffron onions
Grilled merguez sausage on skewers
Beef Crostini with Fuoco (Italian salsa)
Polenta rounds with pinenut and olive salsina
Wild mushroom frittata with proscuitto and chives
Roasted sweet peppers stuffed with a fresh tuna salad
Crostini with roasted eggplant, goat cheese, and mint
Santi-cured salumi, cheese, and fruit platter
Salad Courses
Pear and Romaine salad with gorgonzola and toasted hazelnuts and gorgonzola-red wine vinaigrette
Tricolore Salad with arugula, raddichio, and frisee topped with pancetta, walnuts, and parmigiano with balsamic vinaigrette
Caprese salad with heirloom tomatoes, buffala mozzarella, olive oil, and arugula
Entrée Choices
Grilled Hanger steak, sliced, and served with a potato and onion gratin, sautéed swiss chard and baby carrots
Grilled Tuna with Phipps Ranch Cannellini beans, braised escarole, gypsy peppers, and a extra virgin olive oil aioli
Eggplant, ricotta, tomato and basil lasagna
