Hors d‘oeuvres
Stationary Hors d‘oeuvres
Imported and California cheeses
Served with seasonal fruit, crackers and baguettes
Mediterranean Crudités
Baby vegetables, olives, roasted peppers, balsamic onions,
Pita, hummus, baba ghanoush and labneh
Warm California Crab Dip
Served with Crackers and Baguettes |
Pate
Bordeaux, Black Truffle, Smoked Goose liver etc…
Served with Cornichons, French bread, croutons and table water crackers
California Style Sushi
Featuring Ahi, Salmon, Crab and Tempura Prawns
Served with Wasabi, Ginger and Seasoned Soy
Caviar Station
An assortment of beautiful fish roe
Served with fresh blini, crème fraiche, Spanish onions and chives |
Prices for stationary hors d’oeuvres are based on 50 or more guests and are portioned at 2 per guest, when appropriate,and do not include service surcharge or sales tax.
Passed Hors d‘oeuvres
Petite Lavosh
Smoked Salmon, Vegetarian and Roasted Turkey
Belgian endive Canapés
Chevre/Mascarpone cheese, Fig and Pecan compote
Sweet Potato Meatballs
Romesco sauce
Baked Brie en croute
Raspberry compote and Hazelnuts served on soft baguettes
Spinach and French Feta
Phyllo cups
Crispy Potato skins
Duel fish roe, Crème fraiche and chives
California Crab Cakes
Roasted chili aioli
Charred Asparagus spears
wrapped in Prosciutto
Balsamic glaze and infused olive oil
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Polenta Crostini
Gorgonzola and Tomato/Shallot concassee
Tropical Fruit Spadini (duel skewers)
Malibu rum infused white chocolate dipping sauce
Salmon Lox Canapés
English cucumber, cream cheese, chives and capers on mini bagels
Bufula Mozzarella Bruschetta
Marinated heirloom tomatoes, fresh basil and garlic
Jumbo Italian sausage stuffed Mushrooms
Asiago and cracked pepper
Grilled Tequila and Lime Chicken skewers
Raspberry chipotle glaze
Crispy flat bread tostadas
Chunky Avocado, roasted Corn salsa and Chevre cheese
Pan fried Spinach and cheese Ravioli
Creamy sun dried tomato dipping sauce |
Wild Mushroom and Apple wood
Bacon Puff Pastry pillows
Empanadas
Chicken Mole, shredded Beef and roasted Corn, Potato and Chorizo
Slow roasted Rib Eye petitefocaccia sandwiches
Caramelized onions and Horseradish aioli
Oktoberfest Canapés
Grilled Bratwurst, mild sauerkraut and Dijon on dark Rye crouton
Dungeness crab and spicy sprout
Mini “ice cream cones” Thai chili sauce
Lemongrass aioli
Miso chicken lettuce wraps
Sweet soy sauce and Wasabi mustard garnish
Thai Chicken Vol-u-vant
House made puff pastry |
Puerco de Leche Sope
Avocado and citrus salsa
Panko encrusted Serrano Ham wrapped Dates
Stuffed Baby Yukon Potatoes
Andullie sausage, roasted sweet pepper and Orange Blossom honey glaze
Lobster Brioche
Vanilla infused butter
Sesame seared rare Ahi on a chopstick
Smokey chili aioli and Ponzu
Grilled Honey Caper Prawns
2 per skewer
Bay Scallop and Shrimp Seviche
Served in a shot glass
Polenta encrusted sea scallops
Habanero jelly and Cilantro Oil
Kobe Carpaccio Canapés
Cambozola brie and Chervil |
Prices for passed hors d’oeuvres are based on 50 or more guests and are portioned at 2 per guest, when appropriate, and do not include service surcharge or sales tax.
Full Service Buffet Menus begin at $20.00 per guest
And Full Sit Down Service Menus are priced beginning at $25.00 per guest
Both are based on 50 guests or more depending on Venue Location, Guest Count, and Menu Selection
Guest counts dropping below 50 will increase per guest prices
Buffet and Sit Down prices do not include sales tax and service charge (18%)
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