Below is a sample list of items we offer with the corresponding events.
Please note these are examples only – contact us for our complete selection.

TAPAS PARTY IN MADRID
Gambas al Ajillo
(Sizzling Garlic Shrimp)
Tortilla Espanola
(Spanish Omelette, Gypsy Style)
Pimientos de Piquillo Rellenos de Queso de Cabra
(Goat-Cheese Stuffed Peppers)
Albondigas
(Tiny Spiced Meatballs with Tomatoes)
Tortilla de Cebollas a la Andaluza
(Caramelized Onion Omelette from Andalusia)
Pan Catalan
(Grilled Bread with Ripe Tomatoes and Olive Oil)
Patatas a la Riojana
(Rioja-style Potato and Chorizo Stew)
Pinchos Morunos
(Moorish Kebabs)
Croquetas de Jamon y Serrano
(Ham and Cheese Croquettes)
Atun Asadas con Condimento Aceitunas Verdes
(Grilled Tuna with Green Olive Relish)

We also offer "Banderillas" ("bits on a stick"). Selections include Quartered Artichoke Hearts, Cubes of Manchego Cheese, Cherry Tomatoes, Cubes of Hard Salami or Chorizo, Pickled Pearl Onions, Chunks of Red Bell Pepper, Cubes of potatoes, pimiento-stuffed olives and Cubes of Honeydew Melon with Slices of Serrano Ham, just to name a few!

MEXICAN FIESTA
Mark's Guacamole
Pico de Gallo
Salsa Verde Cocida
(Tomatillo-Serrano Salsa)
Salsa de Molcajete
(Roasted Tomato-Jalapeno Salsa)
Ceviche de Camarones y Naranjas con Aguacate
(Shrimp Ceviche with Orange and Avocado)
Frijoles Borrachos
(Drunken Beans)
Frijoles Refritos
(Refried Beans)
Arroz a la Mexicana
(Mexican Rice)
Ensalada de Tomate y Aguacate con Cebollas Rojas en Escabeche
(Tomato, Avocado, and Pickled Red Onion Salad)
Sopa Ranchera
(Tortilla soup with Chicken and Roasted Tomatoes)
Sopa de Frijoles Negros
(Black Bean Soup)
Empanadas (choice of cheese, meat, seafood or vegetable)
Quesadillas (choice of vegetable, cheese, chicken or beef)
Enchiladas Rojas de Queso
(Cheese Enchiladas in Red Sauce)
Enchiladas Suizas
(Swiss Enchiladas with Chicken)
Costillas de Res Con Rajas
(Short Ribs with Roasted Poblanos, Seared Onions)
Tacos de Pollo en Salsa Verde
(Chicken Tacos in Green Sauce)
Tacos de Puerco
(Pork Tacos)
Chilaquiles al Guajillo
(Tortilla Casserole in Guajillo Pepper Sauce)

24/7 COCKTAIL PARTY
(There’s always a happy hour somewhere in the world…)
Oysters on the half shell w/Champagne Mignonette
Cauliflower soup with Caviar or Brioche croutons
BLT Gougeres
Mascarpone and Pistachio Crostini
Spicy Tuna Tartare with Cucumber
Beef Tartare with Horseradish Aioli and Melba Toast
Asparagus Rolls with Parmigiano-Reggiano
Vietnamese Salad Rolls
Potato Cakes with Norwegian Smoked Salmon, Cucumber and Creme Fraiche
Mini Bruschette with Tomatoes and Basil
Phyllo Cigars Stuffed with Feta and Spinach
Crab Salad and Avocado Toast
Herb-marinated Skewered Shrimp with Lemon Aioli
Mini Lamb Meatballs in Spicy Tomato Sauce

WINE COUNTRY DINNER

SPRING:
Starters:
Artichoke-Ricotta Fritters with Meyer Lemon Sauce
Orzo with Caramelized Onions and Asiago
Fava and Mint Crostini with Spring Greens
Arugula Salad with Morels, Prosciutto and Homemade Ricotta
Minted Sweet Pea Soup

Main Courses:
Crispy Breast of Muscovy Duck with Maple Glaze, Cherry Sauce, Hazelnut Wild Rice
Soft-Shell Crabs with Spring Vegetable Slaw and Basil Aioli
Halibut Poached in Fennel Broth with Dried Tomato Relish

Desserts:
Mascarpone Cheesecake with Biscotti Crust and Balsamic Strawberries
Warm Fruit Compote with Lavender-Vanilla Ice Cream
Strawberry Ice Cream Profiteroles with Bittersweet Chocolate Sauce

SUMMER:
Starters:
Pan-Seared Fish Cakes with Avocado Salsa Verde
Grilled Figs with Mascarpone, Mint, Port and Prosciutto
Chanterelle Toasts with Parmesan Shards
Provencal Tart with Herbed Goat Cheese
Corn and Smoked Chicken Chowder with Jalapeno-Cilantro Butter
Heirloom Tomato Salad, Balsamic-Cabernet Vinaigrette, with
Blue Cheese and Opal Basil
Shaved Zucchini Salad with Roasted Almonds, Lemon and Parmesan

Main Courses:
Grilled Pork Tenderloins Marinated in Merlot and Molasses
Herb-Marinated Flank Steak with New Potato Salad
Pan-Roasted Cod with Sweet Red Peppers, Capers and Lemon

Desserts:
Nectarine and Blueberry Crisp with White Chocolate Sauce
Chocolate-Hazelnut Souffle Cake with Strawberry and Raspberry Compote
Caramelized Peach Tart

AUTUMN
Starters:
Smoked Muscovy Duck Breast Toasts with Heirloom Tomato
and Hedgehog Mushroom Relish
Grilled Porcini with Extra-Virgin Olive Oil and Shaved Parmesan
Linguine with Fennel, Dungeness Crab and Meyer Lemon Cream
Watercress, Radicchio and Gorgonzola Salad with Walnut Vinaigrette
Mark's Butternut Squash Soup
Frisee Salad with Poached Egg, Lardons, Dijon Vinaigrette

Main Courses:
Sage-Roasted Chicken with Sweet Potatoes and Cipollini Onions
Filets of Beef Stuffed with Roast Garlic and Herbs, Wrapped in Pancetta,
with Tomato-Butternut Squash Gratin
Seared Day Boat Scallops with Citrus-Scented Risotto and Mizuna

Desserts:
Olive Oil, Late-Harvest Riesling and Pear Cake
Red Wine Poached Pears with Rum Raisin Ice Cream and Almond Tulip Cake
Chocolate Pecan Tart with Maple Cream

WINTER
Starters:
Muscovy Duck Rillettes with Tangelo-Currant Relish
Caramelized Onion and Smoked Bacon Tart
Steamed Mussels in Red Wine and Shallots
Flageolet Bean Soup with Pancetta and Rosemary Oil
Roasted Beet and Blood Orange Salad
Parsnip Soup with Crispy Parsnip Chips

Main Courses:
Braised Lamb Shanks with Tangerine Gremolata and Fried Winter Vegetables
Salt and Herb-Crusted Prime-Rib with Horseradish Cream
Pan-Roasted Sea Bass with Porcini Crust and Mushroom-Leek Ragout

Desserts:
Apple Fritters with Armagnac Cream
Meyer Lemon Meringue Tart
Fig Spice Cake with Maple Cream Cheese Frosting

WHEN IN ROME

Antipasti:
Bresaola con la Rughetta
(Thin Cured Beef with Arugula)
Bruschette (ask about topping selections)
Caponata
(Sweet and Sour Braised Vegetables)
Carciofi alla Romana
(Artichokes with Garlic and Mint)

Primi Piatti:
Pipe Rigate alla Checca
(Elbow Pasta w/Raw Tomatoes, Basil, Capers, Olives and Fennel)
Gnocchi di Semolino alla Romana
(Baked Semolina Gnocchi with Butter and Parmigiano-Reggiano Roman Style)
Bucatini all'Amatriciana
(Classic Bucatini with Spicy Amatriciana Tomato Sauce)
Spaghetti con Fave, Lattuga e Pancetta
(Spaghetti with Fresh Fava Beans, Lettuce Hearts and Pancetta)

Secondi:
Saltimbocca alla Romana
(Veal Rolls with Parma Ham and Fresh Sage)
Maiale Porchettato
(Bacon-Wrapped Pork Roast, Pepper, Garlic, Fennel and Dill)
Pollo coi Peperoni alla Romana
(Chicken Sauteed with Sweet Peppers)
Filetti di Spigola alle Olive di Gaeta
(Sea Bass w/Black Gaeta Olives, Cherry Tomatoes)

Contorni:
Broccoletti Strascinati
(Pan-fried Broccoli Rabe with Garlic and Chili Pepper)
Concia di Zucchine
(Pan-fried Zucchini with Vinegar and Herbs)
Carciofi Fritti Dorati alla Romana
(Golden Fried Artichoke Slices, Roman Style)
Vignarola
(Spring Stew of Peas, Artichokes, Favas, Spring Onions and Potatoes)

Dolci:
Fichi Ripieni
(Figs Stuffed with Ricotta and Almonds, Balsamic Drizzle)
Castagnole con la Ricotta
(Ricotta Lemon Fritters with Sambuca)
Zuppa Inglese
(Roman Cream and Jam Trifle)
Tiramisu con le Fragole
(Fresh Strawberry Tiramisu)

BREAKFAST - THE MOST IMPORTANT MEAL OF THE DAY

EGGS:
Scrambled Eggs with Mushrooms and Parmesan
Tex-Mex Scramble
Ham and Tomato Benedict with Chive Hollandaise Sauce
Bacon-Tomato-Gruyere Omelette
Zucchini, Tomato and Fresh Herb Omelette
Mushroom, Bell Pepper and Ham Frittata
Spring Frittata
Roasted Red Pepper and Caramelized Onion Quiche
Egg-Sausage Strata
Baked Eggs Florentine
Sausage and Egg Biscuit Sandwich
Egg and Black Bean Burrito
Bagels with Egg Salad

PANCAKES, WAFFLES, FRENCH TOAST:
The Diner Stack
Blueberry Buttermilk Pancakes
Banana-Walnut Pancakes
Sunny's Norwegian Pancakes
Pecan Waffles
Strawberry-Almond Waffles
Belgian Waffles
Spiced Overnight French Toast
Challah Hole-in-the-Bread with Grand Marnier Bananas

CEREAL, BREADS, MUFFINS:
Homemade Granola
Banana-Nut Bread
Scones with Spiced Sugar Nut Topping
Bacon-Cheese Drop Biscuit
Old Fashioned Buttermilk Biscuits

CHEF'S SPECIALS:
Huevos Rancheros
Breakfast Tacos
Truck Stop Hash Browns
Cheese Grits

AN AFTERNOON IN THE BACKYARDS OF PROVENCE

Les Hors d'Oeuvres et Les Entrees:
Camaieu d'Olives
(Rainbow Olive Collection)
Biscuits au Fromage, Romarin et Noisettes
(Hazelnut, Gruyere and Rosemary Biscuits)
Puree de Pois Chices au Cumin
(Provencal Chickpea Spread with Cumin)

Les Salades:
Salade de Couscous a la Menthe, Persil et Tomates
(Couscous Salad with Mint, Parsley and Tomatoes)
Chanterelles, Pieds-de Moutons et Roquette au Parmesan
(Wild Mushroom, Parmesan and Arugula)
Salade Verte du Dimanche aux Toasts d'Olives et Fromaige Frais a la Menthe
(Sunday Salad of Greens, Olive Toasts, Mint-Infused Fresh Cheese)
Salade d'Endives a la Fourme d'Ambert
(Belgian Endive, Yellow Pepper, Fennel and Blue Cheese)

Les Soupes et les Potages:
Veloute de Courgettes a la Verveine
(Creamy Zucchini and Fresh Lemon Verbena Soup)
Soupe au Pistou
(Fresh Provencal Vegetable Soup)
Potage Parmentier aux Truffles
(Leek, Potato and Truffle Soup)

Les Poissons, Les Viandes, Les Volailles et le Lapin:
Saumon Braise au Viognier
(Salmon Braised in Viognier)
Cocquilles St. Jacques a la Provencale
(Provencal Sea Scallops)
Thon a la Remoulade
(Grilled Tuna with Remoulade Sauce)
Baudroie a la Provencale
(Provencale Monkfish)
Magret de Canard Roti aux Olives Vertes
(Roasted Duck Breast with Green Olives)
Fricassee de Poulet au Vin Blanc, Capres, et Olives
(Fricasse of Chicken with White Wine, Capers and Olives)
Grillade de Boeuf a la Provencale
(Provencal Grilled Beef)
Daube de Porc aux Poivrons et aux Piments
(Pork Stew with Sweet and Hot Peppers)

Les Legumes:
Artichauts, Amandes Grilles, Zeste de Citron Confit au Miel
(Artichokes, Grilled ALmonds, Lemon Zest and Honey)
Echalotes Roties au Romarin et a la Vinaigrette Balsamique
(Oven Roasted Shallots with Rosemary and Balsamic Vinaigrette)
Gratin de Chou-Fleur
(Cauliflower Gratin)
Puree de Celeri-Rave
(Celeraic Puree)

Les Pommes de Terre:
Petites Pommes de Terre Cuites a l'Etouffe, a l'Ail, Echalotes et Cebettes
(Braised Baby Potatoes with Garlic, Shallots, and Spring Onions)
Salade de Pommes de Terre aux Capres et au Romarin
(Potato Salad with Rosemary and Capers)

Les Dessert:
Figue Roties aux Framboises, Miel et Fromage Frais
(Warm Figs with Honey, Raspberries and Fresh Cheese)
La Tarte aux Pommes et a la Cannelle de Chez Sunny
(Sunny's Cinnamon-Apple Tart)
Mousse au Citron
(Lemon Mousse)

A TUSCAN FEAST

SPRING:
Artichoke, Romaine and Pea Soup
Zucchini Soup with Mint
Fava Bean and Pecorino Salad
Mache Salad with Quail Eggs
Zucchini Blossom Risotto
Bay Scallop & Asparagus Risotto
Ricotta Ravioli with Osso Buco Gremolata
Sauteed Chicken with Olives
Roasted Veal with Lemon and Sage
Lamb Stew with Artichokes
Seared Carpaccio with Spaghetti Squash, Asparagus and Pecorino
Fava Bean, Artichoke and Asparagus Fricasse

Panna Cotta with Strawberries and Balsamic Vinegar
Chocolate Sorbet with Orange Zest
Upside Down Warm Apple Tart

SUMMER:
Grilled Figs Wrapped in Prosciutto
Arugula Salad with Prosciutto and Walnuts
Garden Vegetable Panzanella
Black Olive and Zucchini Tart
Farrotto with Morel Mushrooms
Polenta with Wild Mushrooms and Spinach
Trout Roasted Porchetta Style
Trote Al Frantoio
(Grilled Trout)
Spanocchie Allo Scoglio
(Baked Marinated Shrimp)
Monkfish with Caper Sauce
Pollo Alla Diavola
(Deviled Chicken on the Bone)
Rostinciana
(Grilled Pork Ribs, Florentine-Style)
Florentine Steaks

Tuscan Cream Puffs
Lemon and Mint Sorbet
Torta di Mele
(Apple Cake)

* Fall and Winter Menus will be posted in season.

DESIGN YOUR OWN MENU:

SALADS:
Spring Vegetable Salad, Fava Beans, Peas, Carrots
Heirloom Tomato Salad, Extra Virgin Olive Oil, Basil
Nicoise Salad, Seared Tuna, Haricots Verts, Nicoise Olives
Arugula Salad, Asparagus, Parmigiano-Reggiano
Spinach Salad with Warm Feta Dressing, Olives and Tomatoes
Grilled Flank Steak, Romaine, Roasted Corn

SOUPS:
Asparagus with Lump Crab, Tarragon
Chilled Watermelon with Feta, Cilantro
English Pea with Creme Fraiche, Bacon
Cream of Broccoli, Garlic-Cheddar Croutons
Celery Root with Brown Butter, Apples
Black Barley with Smoked Chicken and Mushrooms
Lentil Soup with Braised Duck, Truffle Oil

SEAFOOD:
Crispy Salmon with Beluga Lentils, Spinach and Red Wine Reduction
Halibut with Fennel, Olives and Tomatoes
Sauteed Bass with Potato and Mustard
Spicy Shrimp with Mango and Tomatoes
Scallops with Ginger-Lemongrass Beurre Noisette
Poached Lobster, Coriander and Orange

POULTRY:
Ginger and Soy Marinated Chicken with Soba Noodles and Sugar Snap Peas
Alsatian Chicken with Riesling Onion Sauce and Spaetzle
Curry Chicken with Dried Fruit and Yoghurt
Chicken with Sun-Dried Tomatoes and Green Olives
Five-Spiced Duck, Baby Bok Choy, Coconut-Ginger Sauce
Grilled Duck Breast with White Bean Puree, Wild Mushrooms and Asparagus
Roasted Cornish Hen with Carrots, Turnips and Spring Onions

MEAT:
Steak au Poivre
Herbed Tenderloin with Horseradish-Potato Puree
Spiced Lamb with Almond-Mint Pesto and Israeli Couscous
Roasted Pork Chop, Garlic Grits, Fried Green Tomatoes
Braised Short Ribs, Parsnip Puree, Swiss Chard
Grilled Rib-Eye with Red Wine and Garlic
Roasted Lamb Sirloin, Goat Cheese Polenta, Dried Fig Chutney
Coriander-Rubbed Venison, Celeriac Puree, Apple Cider Jus

DESSERTS:
Chocolate Molten Cake with Fresh Berries, Whipped Cream
Sunny's Homemade Vanilla Ice Cream Cake with Toffee Crunch Chocolates
Tarte Tatin
Peach and Blackberry Cobbler
Brioche Butter Pudding with Dried Blueberries and Lemon Sauce
Chocolate Eclairs with Coffee Cream Puffs