Parties and Private Dining at Frantoio
Our restaurant can accommodate functions of all sizes and occasions of all types. We offer full service sit down meals, buffets, and family style selections.
Our party menus are specially created to cater to larger groups without compromising our high quality and service standards, keeping an eye towards your budget.
For information, availability, and to make your event planning simple and effortless contact our event manager Bianca at 415-289-5777.
See our banquet menus below.
Hors d’ oeuvres
2 dozen minimum per appetizer
PIZZA DAL FORNO A LEGNA – tomato, mozzarella and basil – 12 slices each – $ 13 each.
SCHIACHIATELLA – garlic, rosemary, and olive oil hand stretched bread – 8 slices each – $5 each.
PROSCIUTTO – Parma prosciutto with seasonal fruit – $ 24 dz.
SALUMI MISTI – Cured Italian and local salumi cuts – 4 cuts-$2.50/person
AHI TUNA TARTAR – On a cucumber cup with pickles and lemon oil – $ 30 dz.
GAMBERETTI- Fresh Oregon Bay Shrimp with cucumber – $30 dz.
WILD MUSHROOM CROSTINI – Oven roasted with extra virgin olive oil – $ 24 dz.
CRISPY RISOTTO “ARANCINI” – With saffron and mozzarella – $ 24 dz.
GOLDEN POLENTA CAKES – Gorgonzola cheese, spinach, white truffle oil – $ 24 dz.
TOMATO AND CUCUMBER BRUSCHETTA – Extra virgin olive oil and basil – $ 24 dz.
GRILLED “DAY BOAT” SCALLOPS – Lemongrass spear, orange infused olive oil – $ 45 dz.
SALMONE AFFUMICATO – House smoked salmon, asparagus, mascarpone – $ 30 dz.
CROSTINI SALMONE- Grapewood house smoked salmon, broccoli puree, grana parma chip – $30 dz.
ASSORTED MARINATED OLIVES – $ 15 (bowl)
You can also download the Castello Toscano PDF
CASTELLO TOSCANO MENU
$55 per guest
Includes our selection of house-cured olives, home made breads and olive oil for each table
1st course – choose one for the whole group
ZUPPA DEL GIORNO
Daily seasonal vegetarian soup
CUORI DI LATTUGA ALLA CAESAR
Hearts of romaine lettuce, parmigiano crisp, classic caesar dressing
INSALATA CAPRESE
Vine ripe tomato and fresh mozzarella with arugula and Frantoio extra virgin olive oil
INSALATA TRICOLORE
Radicchio, arugola and Belgian endive salad with balsamic vinaigrette and parmigiano
INSALATA DI SPINACI
Baby spinach, apple-wood smoked Zoe’s bacon, cipolline onion, organic aged ricotta
CARPACCIO DI MANZO
Grass fed beef carpaccio, grilled radicchio salad, shaved parmigiano, lemon emulsion
SALMONE AFFUMICATO
House smoked organic salmon, fennel-orange-sweet onion salad
2nd course – choose one for the entire group
RIGATONI AL RAGU DI AGNELLO
Artisan rigatoni, Red Hill Farms lamb and diced vegetables ragú, pecorino
CAPPELLI DI PRETE
House made black “priest hat” tortelli filled with day boat scallop, white wine and fresh cream sauce with shallot and capers
RAVIOLINI DI ZUCCHINE E CAPRINO
House made raviolini filled with zucchini Genovese and Sonoma goat cheese,
puttanesca sauce with heirloom cherry tomato
RISOTTO AI FUNGHI DI BOSCO
Carnaroli rice with seasonal wild mushrooms, truffle oil, Italian herbs, parmigiano
GNOCCHETTI DI PATATE
House made potato and spinach gnocchi; creamy Sonoma goat cheese sauce,
aged balsamic vinegar
TORTELLONI DI BIETOLA E RICOTTA
House made tortelloni filled with Swiss chard and fresh ricotta, brown butter-black truffle sauce, parmigiano
3rd course – choose two for the entire group
PAILLARD DI POLLO
Grilled free range chicken breast, sautéed spinach, crispy polenta, herb infused jus
PETTO D’ANATRA
Honey roasted duck breast with wild and basmati rice, diced vegetables
and balsamic-black fig sauce
SALMONE ALLE LENTICCHIE
Roasted wild salmon, braised Umbrian lentils with diced vegetables, friseé,
balsamic reduction
CERNIA IN CROSTA DI RAFANO
Pacific Grouper in a fresh horseradish and herb crust, potato puree, crispy leeks, chive oil
TONNO DEL PACIFICO
Seared Albacore or Ahi tuna dusted with sun dried Porcini mushroom, roasted wild mushroom relish, herb infused olive oil and crispy polenta
FILETTO DI PORCELLO
Roasted organic berkshire pork tenderloin, cauliflower puree, crispy onions, Sangioveese wine sauce
TAGLIATA DI MANZO ALLE ERBE
Delicately sliced organic beef flat iron steak with sautéed broccoli rabe, roasted potatoes, and herb infused jus
FILETTO DI MANZO
Wood oven roasted organic beef tenderloin, sautéed asparagus, Yukon gold potato, Alba mushroom, herb-beef stock reduction
CARRE’ DI AGNELLO
Oven roasted Red Hill Farms rack of lamb, spinach, crispy onions, balsamic sauce
TORTINO DI POLENTA
Polenta with sautéed broccoli rabe, roasted zucchini, tomato coulis,
and olive tapenade
4th course – choose one for the entire group
TIRAMISU ALLA GRAPPA
Ladyfingers with espresso, grappa land mascarpone cream
TORRE DI CIOCCOLATO
Moist Valrhona chocolate cake tower
PANNA COTTA ALLE FRAGOLE
Fresh cream custard with strawberries and balsamic syrup
GELATO E FRUTTA
House made vanilla gelato with seasonal fruit and berry sauce
Illy Italian Roast Coffee, Selection of Mighty Leaf Organic Teas
You can also download the Palazzo Reale PDF
PALAZZO REALE MENU
$ 45 per guest
Includes our selection of house-cured olives, house made breads, and olive oil for each table
1st course – choose one for the whole group
ZUPPA DEL GIORNO
Daily seasonal vegetarian soup
CUORI DI LATTUGA ALLA CAESAR
Hearts of romaine lettuce, parmigiano crisp, classic caesar dressing
INSALATA CAPRESE
Vine ripe tomato and fresh mozzarella with arugula and Frantoio extra virgin olive oil
INSALATA TRICOLORE
Radicchio, arugola and Belgian endive salad with balsamic vinaigrette and parmigiano
INSALATA DI SPINACI
Baby spinach, apple-wood smoked Zoe’s bacon, cipolline onion, organic aged ricotta
CARPACCIO DI MANZO
Grass fed beef carpaccio, grilled radicchio salad, shaved parmigiano, lemon emulsion
SALMONE AFFUMICATO
House smoked organic salmon, fennel-orange-sweet onion salad
2nd course – choose two for the whole group
RIGATONI AL RAGU DI AGNELLO
Artisan rigatoni, Red Hill Farms lamb and diced vegetables ragú, pecorino
RAVIOLINI DI ZUCCHINE E CAPRINO
House made raviolini filled with zucchini Genovese and Sonoma goat cheese,
puttanesca sauce with heirloom cherry tomato
CAPPELLI DI PRETE
House made black “priest hat” tortelli filled with day boat scallop, white wine and fresh cream sauce with shallot and capers
RISOTTO AI FUNGHI DI BOSCO
Carnaroli rice with seasonal wild mushrooms, truffle oil, Italian herbs, parmigiano
TONNO DEL PACIFICO
Seared Albacore or Ahi tuna dusted with sun dried Porcini mushroom, roasted wild mushroom relish, herb infused olive oil and crispy polenta
SALMONE ALLE LENTICCHIE
Roasted wild salmon, braised Umbrian lentils with diced vegetables, friseé, balsamic reduction
PAILLARD DI POLLO
Grilled free range chicken breast, sautéed spinach, polenta fries, herb infused jus
FILETTO DI PORCELLO
Roasted berkshire pork tenderloin, cauliflower puree, crispy onions, Sangioveese wine sauce
TAGLIATA DI MANZO ALLE ERBE
Delicately sliced organic beef flat iron steak with sautéed broccoli rabe, roasted potatoes, and herb infused jus
3rd course – choose one for the whole group
TIRAMISU ALLA GRAPPA
Ladyfingers with espresso, grappa land mascarpone cream
TORRE DI CIOCCOLATO
Moist Valrhona chocolate cake tower
PANNA COTTA ALLE FRAGOLE
Fresh cream custard with strawberries and balsamic syrup
GELATO E FRUTTA
House made vanilla gelato with seasonal fruit and berry sauce
Illy Italian Roast Coffee, Selection of Mighty Leaf Organic Teas
You can also download the Villa Italiana PDF
VILLA ITALIANA
$35 per guest
Includes our selection of house-cured olives, house made breads, and olive oil for each table
1st course –choose one for the whole group
ZUPPA DEL GIORNO
Daily seasonal vegetarian soup
CUORI DI LATTUGA ALLA CAESAR
Hearts of romaine lettuce, parmigiano crisp, classic caesar dressing
INSALATA CAPRESE
Vine ripe tomato and fresh mozzarella with arugula and Frantoio extra virgin olive oil
INSALATA TRICOLORE
Radicchio, arugola and Belgian endive salad with balsamic vinaigrette and parmigiano
2nd course – choose two for the whole group
RIGATONI AL RAGU DI AGNELLO
Artisan rigatoni, Red Hill Farms lamb, and diced vegetables ragú, pecorino
RAVIOLINI DI ZUCCHINE E CAPRINO
House made raviolini filled with zucchini Genovese and Sonoma goat cheese,
puttanesca sauce with heirloom cherry tomato
CAPPELLI DI PRETE
House made black “priest hat” tortelli filled with day boat scallop, white wine and fresh cream sauce with shallot and capers
RISOTTO AI FUNGHI DI BOSCO
Carnaroli rice with seasonal wild mushrooms, truffle oil, Italian herbs, parmigiano
PAILLARD DI POLLO
Grilled free range chicken breast, sautéed spinach, polenta fries, herb infused jus
3rd course – choose one for the whole group
TIRAMISU ALLA GRAPPA
Ladyfingers with espresso, grappa land mascarpone cream
TORRE DI CIOCCOLATO
Moist Valrhona chocolate cake tower
PANNA COTTA ALLE FRAGOLE
Fresh cream custard with strawberries and balsamic syrup
GELATO E FRUTTA
House made vanilla bean gelato with seasonal fruit and berry sauce
Illy Italian Roast Coffee, Selection of Mighty Leaf Organic Teas
During the crushing season you can watch our entire olive oil making process.
Learn More