Chef Sebastian Mazzotta - Private Dining and Catering - Naples, FL

Prosciutto de parma, asparagus, fontina cheese, mortadella, deconstructed tomato sauce seasonal baby lettuce roasted shallot vinaigrette

Olive oil poached halibut, smoked bacon wild mushroom veal reduction, herb puree

Rabbit confit, black beluga lentils, beurre noisette melted leeks, seared rack of rabbit, black cherry foie gras rabbit demi

Roasted Beet Carpaccio, Grilled Acorn Squash, Roasted Garlic Whipped Cherve Cheese

Cinnamon scented whipped mascarpone cheese

Wild salmon tar tare, osetra caviar, crème fraiche 2000 chateau smith haut lafitte white, france

Smoked bacon‏ wild mushroom ragout, parsley purée 2003 ponzi reserve pinot noir, oregon

Chevre cheese‏ quinoa blinis, grilled asparagus bundle, sage beurre noisette 1986, napa chateau montelena valley cabernet

Alba white truffle oil scented medjoal date, bittersweet chocolate hazelnut butter truffles 1995 vinsanto, italy

Mediterranean tapenade melon wrapped in prosciutto de parma mini lump crab cakes dom pérignon

Crispy feta‏ cheese strudelette, aged balsamic sun-dried fig vinaigrette altena di brassica gaya sauvignon blanc 2003

Lobster & caprese quinoa, 75-year-old balsamic vinegar kistler chardonnay 2003

Oregon forest mushroom ragout, truffle scented israeli couscous, alba white truffle compound butter chateau montelana 1987

Organic hazelnut butter ganache, cherry semi-freddo rolled in hazelnuts sandman port 1963

Roasted garlic crostinis & mini caprese

Cucumbers, mushrooms, artichoke hearts, trio of peppers (roasted & raw), cherry tomatoes, red onions, shaved parmesan cheese, pine nuts

Crispy procuitto de parma, chanterelle mushroom ragout, parsley

Short ribs, roasted cippolini onions, roasted sweet potatoes

Light balsamic dressing, cherry tomatoes, mushrooms, artichoke hearts, mozzarella, roasted peppers, red onions

Cinnamon & nutmeg sauce, vanilla bean ice cream

Red & yellow beefsteak tomatoes, mozzarella, grilled watermelon, red onion, basil, arugula

Burgundy braised kobe short rib, baby root vegetables, celery root puree, veal reduction, petit frits

Grilled vanilla scented banana, mixed fresh berries, coconut milk caramel, pistachio semi-freddo

Pan seared scallop, prosciutto & summer melon risotto, lavender citrus sauce

Warm crispy cherve cheese, baby greens, port wine roasted shallot vinaigrette, candied walnuts

Braised veal osso bucco, wild mushroom quinoa, silken parsnip puree, veal glace

Chocolate canola shell, hazelnut coffee filling, cinnamon crème

Yellow fin tuna, foie gras au torchon, baby chives

Kobe beef tar tare, flat bread, black truffle, painted balsamic

Olive oil poached scallop, hominy & wild mushroom ragout

Seared duck breast, organic amaranth cake, butternut squash puree, lavender honey

Roasted veal tenderloin, savory cous cous, lobster sauce