“As a chef, Vito balances creative impulses with rigorous classical technique. You won’t find off the wall food pairings or sloppiness of execution and preparation that mar the efforts of less-disciplined chefs.” Bill Citara Food Critic, Marin Independent Journal

Four Course Sitdown Menu HORS D’OEUVRE Smoked Prawns Marinated with Anise and Aquavit Served on Pumpernickel Toasts ***** Grilled Shiitake Mushrooms with Red Onion Jam on Cucumber Rounds FIRST COURSE Salad of Baby Lettuces and Bitter Greens Tossed with Granny Smith Apple, Caramelized Garlic and Gorgonzola with Tarragon-Apple Cider Vinaigrette SECOND COURSE Wild Mushroom Ravioli with a Port Wine and Wild Mushroom Sauce Thin Sheets of Pasta Filled with Porcini & Portabello Mushrooms, Mascarpone Cheese and Prosciutto Garnished with Chervil scroll MAIN COURSE Roasted Rack of Sonoma Lamb Marinated in Thyme, Bay Leaves, Peppercorns and Garlic In Sangiovese and Ancho Pepper Sauce with Posole and Fresh Corn Timbale, Roasted Red Pepper and Grilled Scallions Sourdough Battard from The Gold Medal Winning Village Bakery back