Celebrate with Creative Cuisine by Smitty

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Dinner Menu

"I've been to the best restaurants in San Francisco. Smitty's dinners surpass them. It's the subtle flavors combined with perfect preparation that makes his dishes unique." - SF business entrepreneur

Indulge and savor the flavors. Smitty's dinner menu is designed as a four course meal that blends exquisite tastes and filling dishes. We purchase fresh, locally ground produce to the extent possible.

Please choose one selection from each course below. Any dish or meal can be customized. Call us to design a menu for any of your upcoming dinner parties or special occasions.

Menu.pdf for easy viewing, printing and ordering.

Appetizers   •   Salads   •   EntreÚs   • Desserts


Crab and Spinach Strudel with Lemon Fennel Sauce

Garlic Spinach and Feta Cheese wrapped in Phyllo Dough

Wild Mushroom Polenta Tower with Port Veal Reduction

Baked Vegetable Polenta with Sauce of the Day Cold

Poached Salmon with Cucumber Dill Sauce

Bay Leaf and Black Pepper Poached Shrimp on Bed of Lettuce served with Lemon and Cocktail Sauce

Puree of Cauliflower

New England Clam Chowder (8 guest minimum)

Hot Leek and Potato Puree or Chilled Vichyssoise Zucchini

Roasted Red Pepper Soup

Black Bean Puree with Sour Cream and Green Onions


Mixed Baby Greens with Fresh Fruit, Herbs, Cucumber served with your Choice of Dressing: Blue Cheese, French or one of our tasty Vinaigrettes: Maple, Orange Mango Macadamia Nut, Raspberry Walnut, Passion Fruit


Traditional Caesar with Romaine Hearts
Entree Selections Poultry   Beef   Pork   Lamb   Seafood  Vegetarian


Marsala: Breast of Chicken with sautéed Wild Mushrooms in Marsala Chicken Stock Reduction

Picatta: Breast of Chicken served with White Wine Lemon Caper Butter Sauce

Mushroom Sherry Cream Sauce: Breast of Chicken with Mushroom Sherry Cream Sauce

Roasted Chicken: Half Chicken Roasted with Fresh Herbs and Seasonings

Schnitzel Style: Breast of Chicken pounded thin, breaded and sautéed with Brown Butter served with Lemon and Cranberries

Stuffed Chicken: Breast of Chicken stuffed with Avocado and Sweet Peppers served with Lime Ginger Cream Sauce

Roasted Cornish Game Hen: Whole Roasted Cornish Game Hen stuffed with Sweet Basil Cous Cous served with Pear Brandy Sauce


Choice Cut - Filet Mignon, New York Strip Sirloin or Boneless Rib Eye with Sauce of Choice: Diane (sauteed mushrooms in a brandy veal reduction cream sauce), Port Veal Reduction or Three Peppercorn Red Wine Veal Reduction

Madagascar: Thin cut roasted New York Strip Loin with Crushed Black Peppercorn Red Wine Veal Reduction Cream Sauce

Schnitzel: Lightly pounded NY Strip Sirloin or Boneless Rib Eye with Red Wine Veal Reduction topped with Fried Onions


Oscar: Lightly pounded Loin Strip stuffed with Crab and Asparagus served with Hollandaise Sauce

Raspberry Filet: Pounded Filet Mignon Medallions with Raspberry Dijon Veal Reduction and Fresh Raspberries

Schnitzel Style: Filet Mignon pounded thin, breaded and sautéed with Brown Butter served with Lemon and Cranberries


Rack: Fresh Herb and Dijon Breadcrumb crusted Roasted Rack served with Pecan Mint Pesto and Sweet Onion Relish

Stuffed: Boneless Leg stuffed with Spinach, Herbs, Feta Cheese served with Pecan Mint Pesto and Sweet Onion Relish


Ahi: Quickly seared and served with Ginger Soy Sauce and Wasabi Aioli

Dover Sole: Baked Filet stuffed with Shrimp, Scallops and Fresh Seafood served with Shrimp Sauce

Salmon: Baked, Grilled or Poached with Choice of Fresh Fruit Salsa or Citrus Ginger Cream sauce

Salmon en Croute: Filet wrapped with Sweet Basil Rice in Puff Pastry served with Dijon or Raspberry White Wine Butter Sauce

Scallops: Sautéed in White Wine Lemon Garlic Butter or Lemon Brown Butter Vinaigrette

Shrimp Scampi: Shrimp sautéed in Garlic, White Wine and Lemon Butter served over your choice of Rice or Pasta

Swordfish: Baked or Grilled Swordfish Steak served with Fresh Fruit Salsa

To ensure superior quality, seafood selection is based on availability of fresh seafood.


Frutti di Mare: Shrimp, Scallops and Fresh Seafood sautéed with Fresh Basil, Garlic, Lemon, White Wine, Tomatoes and Olive Oil served over Fresh Fettuccini

Fettuccini Alfredo: Classic White Wine, Garlic and Cream Sauce over Fresh Fettuccini

Carbonara: White Wine, Garlic, Cream Sauce with Coarse Black Pepper, Bacon and Prosciutto over Fresh Fettuccini Pasta

Primavera: Sautéed, Baked or Grilled Vegetables over Fresh Angel Hair tossed in Olive Oil with Pine Nuts, Fresh Basil, Sun Dried Tomatoes


Seasonal Medley: Vegetable assortment including broccoli stuffed tomato and other fresh vegetables

Baked Vegetable Polenta Pie: Layers of Vegetables and Polenta served with Sauce of the Day

Eggplant Parmigiana : Eggplant Rounds topped with Parmesan served with Marinara Sauce and Grated Cheeses

Portobello Mushroom Pie: Blend of Mushrooms, Leeks and Potatoes in Homemade Pie Crust


Apple Strudel

Chocolate Mousse

Chocolate Blueberry Cake

Fresh Fruit Crepes

Pricing is based on number of guests and menu selection. Personal chef, service, shopping, prep, clean-up and material are all included. Dinner typically range from 120 - 160.00 per guest.

  T: 530.412.3598 or 415.902.8494 • P.O. Box 3588 • Olympic Valley, CA 96146•