Global Flavors Sample Menu

Food is the heart and soul of every society. I’ve traveled widely and have been influenced by the flavors that weave together the rich culinary fabric of a place – whether it is southern Greece where I spend time every year with my family or Tuscany – where I have visited and studied Italian cooking. Other places I have only experienced through the unique flavor compositions the place. Using a farm-to-table approach, I would love to bring the world to you on a plate through my California lens.

TASTE OF INDIA

Masoor Dal (Vegan, DF, GF)

A hearty red lentil stew with the complex flavors of Indian cuisine created by a balanced blend of warming spice (coriander, cumin, cinnamon, turmeric, cardamom, red pepper flake). Coconut milk imparts a creamy consistency and rich flavor and tender peas, carrots, tomatoes and cilantro provide colorful bursts of flavor.

Chicken or Chickpea (Vegan) Tikka Masala

The iconic Indian curry dish that showcases the uniquely delicious spice mix garam masala. Turmeric, paprika, coriander, cumin, cardamom and cayenne giving the curry a beautiful color and rich taste.

Indian Rice with Chickpeas

Saffron Basmati rice dish with classic Indian spices and copious amounts of chickpeas, raisins and cashews.

(Sides)

Cucumber Raita with Black Mustard and Cilantro & Garlic Naan.

GREEK TAVERNA

MEZEDES (Appetizers)

Tzatziki & Bread

One of Greece’s best-known dips, its acidic and velvety texture is owed to Greek yogurt, fresh cucumbers and minced garlic served with Koroni olive oil and old-world locally baked bread.

Warm Olives

Mouth-watering medley of Greek olives served warm in Koroni oil.

Spanakopita

Satisfying blend of spinach, oregano, lemon and feta cheese in phyllo pastry pockets.

Dolmas

Tender vine leaves, rice lemon and an array of fresh herbs like dill and spearmint make this one of the most delicious dishes of Mediterranean cuisine.

SALADS

Greek Salad (Horiatiki)

I could live on this no-lettuce salad! Vine-ripe tomatoes, garden cucumbers and green peppers with red onion, feta cheese, Kalamata olives and capers in Koroni olive oil & oregano. Nostimo (delicious)!

Cabbage & Carrot Salad

An array of finely chopped vegetables coated with strong vinegar and Koroni olive oil make for a surprisingly bright and tasty salad.

ENTREES

Greek Lemon Chicken & Potatoes

Organic Petaluma bone-in, skin-on chicken thighs marinated in Greek herbs, cayenne, salt & pepper, olive oil and freshly picked lemon tossed with potatoes and roasted to scrumptious perfection. One of my most popular entrée choices.

Moussaka

Greece’s version of lasagna. Scrumptious layers of grilled eggplant and finely minced lamb or beef tomato sauce topped with a fluffy bechamel sauce and baked in the oven. Pure comfort and deliciousness.

Grilled Branzino

Branzino is also known as Mediterranean sea bass. This mild fish is served whole (head, tail and all!) after being coated in oil, salt and pepper and stuffed with fresh lemons, thyme and red onion, then browned and baked in the oven or done on the grill. Served with roasted vegetables and potatoes.

MY ITALIAN RESTAURANT

STARTER

Antipasto

A grazing board of imported and local Italian cheeses and charcuterie with pickled vegetables and crostini or bruschetta.

Caesar Salad

Farm-fresh romaine lettuce topped with homemade croutons, shaved parmesan and anchovies tossed in homemade Caesar dressing.

Minestrone Soup

A deeply nourishing and satisfying vegetable soup. Onions, carrots and celery (mirepoix) add depth of flavor to a fresh herb-infused tomato broth with beans and pasta for protein and texture and a handful of spinach or Swiss chard for leafy green goodness. Red pepper flake for heat and Parmesan rind for richness..

PRIMO

Your first course will be a handmade pasta of your choice (gnocchi, ravioli, fettuccine, spaghetti) and sauce of your choice (Alfredo, carbonara, bolognese, limon, pomodoro) or a seasonal risotto dish.

SECONDO

Chicken Piccata

An American-Italian dish that combines thinly sliced and pounded Petaluma chicken breasts, lemons and capers simmered in a velvety wine-butter sauce.

Tuscan Butter Salmon

Fresh salmon with blistered tomatoes and wilted spinach in a rich basil-cream sauce served with creamy smashed potatoes and seasonal vegetables.

Osso Buco

A traditional Italian dish of local veal or lamb shanks braised in fresh herbs, broth, white wine and vegetables garnished with gremolata.

DOLCE

Tiramisu

Biscotti

Gelato