Special Event Menu (Fall/Winter)

 

Welcome your guests with offering a delicious variety of tray passed hors d’ oeuvres during the cocktail hour.

Tray Passed Hors D’ Oeuvres

~Vegetarian~
Brie, Pear and Almond in a Beggar’s Purse with Raspberry Dipping Sauce (H)
Mini Caprese Salad on Crostini (C)
Vegetable Spring Rolls with Soy Sesame Dipping Sauce (H)
Grilled Fig with Bleu Cheese Mousse and Balsamic Glaze (seasonal) (C)
Bite Sized Twice Baked Potato with Sour Cream and Chives (H)
Truffled Risotto Croquette (H)
Light Grilled Fitzgerald Peach, Stilton Cheese and Hazelnuts (C)
Spicy Vietnamese Noodles Salad in Wonton Cup (C)
Chilled Cucumber – Dill Soup Served in Demitasse Cup (C)
Mini Gruyere Grilled Cheese with Truffle Oil and Wildflower Honey (H)

~Meat and Poultry~
Grilled Baby Lamb Chops with Port Wine -Mint Jus (H)
Tenderloin Crostini with Horseradish Cream (C)
Asparagus Tips wrapped with Prosciutto and Goat Cheese (C)
Beef Satay with Peanut Sauce (H)
Mini Monte Cristo with Ham, Apricot Spread and Cream Cheese (H)
Lightly Grilled Nectarine wrapped with Prosciutto and Mint (C)
Dried Apricot filled with Brandied Chicken Mousse (C)
Wine Cured Beef Tenderloin with Watercress (C)
Mini Open Faced Reuben on Tiny Rye Toast (H)
Duck Pate with Truffles en Croute (C)
Marinated Chicken Skewer with Thai Pesto (C)
Grilled Fig Wrapped in Serrano Ham (seasonal) (C)

~Seafood~
Lobster and Mango Summer Roll with Soy – Lime Dipping Sauce (C)
Smoked Salmon Rosette on Toasted Brioche Round with Dill Cream Cheese (C)
Coconut Shrimp with Mango Dipping Sauce (H)
Crab, Tomato and Cucumber Salad in Parmesan Cup (C)
Mini Crab Cakes with Saffron Aioli (H)
Chilled Jumbo Shrimp with Cocktail Sauce (C)
Smoked Trout and Fennel Mousse with Fried Capers (C)
Baby Red Bliss Potato Filled with Smoked Salmon Mousse and Caviar (C)
Heirloom Cherry Tomato Stuffed with Crab and Avocado (C)
Seared Ahi Tuna on Cucumber Round with Wasabi Crème Fraiche (C)
Ahi Poke in Wonton Crisp (C)
Scallop and Cilantro Ceviche (C)

*(C) = Cold (H) = Hot

Stationary Hors D’ Oeuvres Display Options

Antipasti Display
Proscuitto di Parma, Coppa, Salami, Mortadella
Fresh Mozzarella, Aged Imported Provolone
Stuffed Peppers, Italian Fire Roasted Artichoke Hearts and Mushrooms
Olives, Roasted Red Peppers and Grilled Vegetables
Sliced Baguette Bread and Assorted Crackers

Local Artisan Cheese Display
An Array of Five Cheeses Such As:
Triple Cream Brie, Blue Cheese, Goat Cheese and Cheddar
Accompanied by Spiced Walnuts, Seasonal and Dried Fruit
Sliced Baguette Bread and Assorted Crackers

Crab Cake Exhibition Station
Locally Sourced Dungeness Crab Cakes Cooked in Exhibition by Chef
Accompanied by New Orleans Style Remoulade Sauce
Includes 3 Crab Cakes Per Person

Oyster and Shrimp Raw Bar
Chef Selection of Local Pacicifas and East Coast Virginicas
Including Marin Miyagi, Pt. Reyes Miyagi, and Humboldt Kumamoto
*Please inquire about available selection with chef. Our chef works very closely with several oyster farms to insure quality and competitive pricing.

Seated Starter Course Options

Bubbly Baked Brie Golden Raspberries and Hazelnuts

Wild Mushroom and Smoked Bacon Vol Au Vent Light and Flaky Puff Pastry

Trio of Tomales Bay Oysters on the Half Shell Lemon, Cocktail and Tabasco.

Lobster Bisque with Cognac Cream

Fresh Dungeness Crab Cakes Pear and Celery Root Remoulade

Seated Salad Course Options

Organic Field Greens
Tomato, Carrots, Hot House Cucumber
White Balsamic Vinaigrette

Classic Caesar
Reggiano Cheese, Focaccia Croutons, Our Own Dressing

Tender Baby Spinach
Ripe Blackberries, Goat Cheese and Toasted Almonds
Blackberry – Balsamic Vinaigrette

Turning Leaves Salad
Butter Lettuce with Royal Gala Apples, Aged Vermont White Cheddar Cheese,
and Toasted Walnuts
Cider – Honey Vinaigrette

Baby Field Greens
Dried Apricots, Stilton Cheese and Toasted Hazelnuts
Pomegranate Vinaigrette

Grilled Three Pear Salad
Sonoma Chicory, Point Reyes Bleu Cheese, Prosciutto and Spiced Cashews
Aged Sherry Vinaigrette

Bruleed French Goat Cheese Salad
Hand Gathered Winter Greens with Roasted Baby Beets, Ojai Pixie Tangerines
and Candied Walnuts
Meyer Lemon Vinaigrette

Seated Main Course Entrée Options

Portobello Mushroom and Polenta Tower
Smoked Mozzarela Cheese and Tomato Coulis (Vegetarian, Gf)

Roasted Winter Vegetable “Lasagne”
Wild Mushrooms, Asparagus Tips and Red Chard
Procini Mushroom Consomme (Vegan, Gf)

Lobster Ravioli
Saffron-Fennel Broth with Shitake Mushrooms, Tomatoes and Tarragon

Herb Roasted Breast of Chicken
Whipped Yukon Gold Potatoes
Buttery Broccolini
Whole Grain Mustard Sauce (Gf)

Pan Roasted White Sea Bass Fillet
Saffron Risotto with Tomato and Fresh Spinach
Orange-Tarragon Compound Butter

Fresh Idaho Rainbow Trout
Stuffed With Crab and Shrimp
Wild Rice Pilaf
Lemon Caper Beurre Blanc (Gf)

Grilled Salmon Fillet
Sautéed Medley of Fingerling Potatoes, Fresh Spinach,
Red Onion and Applewood Smoked Bacon
Wild Mushroom Sauce (Gf)

Local Halibut Fillet
Tomato-Crab Risotto
Garden Asparagus
Saffron Beurre Blanc (Gf)

Grilled Filet Mignon
Boursin Mashed Potatoes
Jumbo Asparagus
Cabernet Demi-Glace (Gf)

“24 Hour” Beef Shortrib
Served In Its Own Rich Sauce
Celery Root Puree
Braised Red Chard
Fresh Grated Horseradish Root (Gf)

Crispy Breast Of Maple Leaf Farms’ Muscovy Duck
Vanilla Parsnip Puree
Braised Winter Greens with Bacon
Blackberry Gastric (Gf)

Slow Roasted Prime Rib of Beef (Minimum 15 Orders)
Twice Baked Potato
Creamed Fresh Spinach
Au Jus and Horseradish Sauce (Gf)

Roasted Australian Double Lamb Chops
Potato and Parsnip Gratin
Sauteed Fresh Spinach
Port Wine- Mint Jus (Gf)

Roast Crown Rack of Veal (Minimum 12 Orders)
Chef Carved to Order
Truffle Risotto
Blanched Baby Carrots
Chanterelle Mushroom Sauce (Gf)

“Duet Plate”
Grilled 4oz Filet Mignon with Dijon Demi-Glace
And Baked Salmon Fillet with Scarlet Orange Reduction
Whipped Yukon Gold Potatoes
Roasted Asparagus Spears

“Duet Plate”
Broiled 4 Oz Filet Mignon with Sauce Bordellaise
And 2 Grilled Jumbo Shrimp with Tarragon Butter
Whipped Yukon Gold Potatoes
Roasted Asparagus Spears (Gf)

Seated Dessert Menu Options

Chocolate Kahlua Mousse “Martini” with Raspberry Sauce Drizzle (Gf)

Caramelized Apple Tart Tatin with Vanilla Bean Ice Cream

Individual Cranberry Cobbler with Apple-Brandy Gelato

Spiced Chocolate Crème Brulee with Caramel Crisp (Gf)

White Chocolate Cheesecake with Passionfruit and Blood Orange Purees

Bittersweet Chocolate and Dried Cherry Bread Pudding with Caramel Gelato

Dessert Display Station Options

Parisian Crepes Station
Crepes filled with Choice of Seasonal Fruit Compote or Nutella topped with Whipped Cream, and Toasted Almonds
Cooked in Exhibition by Chef

Parisian Dessert Bar
Including Mini French Pastries, Cannoli,
and Assorted Crème Brulee with Flavors such as Chocolate, Peanut Butter, Lavender, and Espresso

Ice Cream Sundae Bar Station
Vanilla Ice Cream Served with Assorted Toppings Such As:
Crushed Oreos, Chopped Nuts, Marshmallows, Whipped Cream, Sprinkles, Maraschino Cherries, and Hot Fudge

Gelato Bar
Served in Mini Sugar Cones

Strawberry Rhubarb Shortcake
Fresh Seasonal Fruit Shortcake topped with Whipped Cream

“Let’s Get This Party Popping”
Assorted of Flavored Popcorn

Specialty Mini Dessert Station
Mini Cheesecake Bites
Mini Seasonal Fresh Fruit Tarts, Mini Meyer Lemon Tarts and Mini Chocolate Tarts

Soup Selection
Homemade Soup Du Jour
Salad Selection
Classic Caesar
Reggiano Cheese and Focaccia Croutons
Our Special Caesar Recipe Dressing
~and~
Little Gem Spring Greens
Santa Ynez Strawberries, Stilton Cheese and Toasted Almonds
Strawberry – Balsamic Vinaigrette
Entrée Selection
~Please Select Two of the Following Entrees~
Chicken Picatta
Rotisserie Roasted Pork Loin with Dijon Sauce
Griled Salmon Fillet with Saffron Beurre Blanc
Baked Veggie and Three Cheese Lasagna
Beef Bourgoignonne
Side Selections
~Please Select Two of the Following Accompaniments~
Wild Rice Pilaf
Whipped Yokon Gold Potatoes
Rosemary Roasted Red Potatoes
Chef’s Seasonal Vegetable Medley
Baby Carrots with Herb ButterDessert Station
Seasonal Fruit Cobbler with Whipped Cream
Gourmet Mini Pastries
Lemon Bars

Peet’s Regular and Decaffeinated Coffee Station

Freshly Brewed Iced Tea Station

Iced Lemonade Station

Sliced Cucumber and Lemon Infused Water Station

Sparkling Soda Station