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

Artisan Rosemary Flatbread
Roasted Head of Gilroy Garlic, Cambozola Cheese

Melanzane Caprese
Heirloom Tomato, Grilled Eggplant, Buffalo Mozzarella, Pesto
Extra Virgin Olive Oil, Aged Balsamic Vinegar

Chilled Prawn Cocktail
Lemon and Almost Famous Cocktail Sauce

Grilled Ahi Tuna and Avocado
Soy Ginger Dressing, Mizuna, Scallions, Wasabi Creme Friache

Fresh Crab Napoleon
Roasted Tomato, Ripe Avocado
Golden Tomato Gazpacho

Seated Salad Course Options

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

Classic Caesar
Reggiano Cheese and Focaccia Croutons
Our Special Caesar Recipe Dressing

Little Gem Spring Greens
Santa Ynez Strawberries, Stilton Cheese and Toasted Almonds
Strawberry – Balsamic Vinaigrette

Peak Season Heirloom Tomatoes
Burrata Cheese, Basil and Torn Croutons
Estate Bottled Extra Virgin Olive Oil and Barolo Vinegar

Tender Baby Spinach
Ripe Peaches, Goat Cheese and Candied Cashews
Passion Fruit Vinaigrette

Wild Sonoma Watercress
Lightly Grilled Mission Figs, Serrano Ham, Oranges and Pistachios
Aged Sherry Vinaigrette

Seated Main Course Entrée Options

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

Roasted Spring Vegetable “Lasagne”
Wild Mushrooms, Asparagus Tips and Red Chard
Porcini 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
Port Wine Reduction Sauce (Gf)

Berkshire Farms’ Pork Loin Chop
Whole Grain Mustard Mashed Potatoes
Summer Bean Bouquet
Carmelized Apples with Brandy and Bacon

Marinated Prawns
Risotto Primavera with Wild Leeks, Mushrooms, Spring Peas, Asparagus Tips and Baby Artichokes

Pan Roasted Sea Bass
Wild Rice Pilaf, Summer Bean Bouquet
Marinated Cherry Tomatoes

Grilled Wild Salmon Fillet
Saffron Risotto with Crisp Snap Peas
Orange – Tarragon Butter Sauce

Pan Seared Alaskan Halibut Fillet
Tomato-Crab Risotto, Northwest Harvest Asparagus
Saffron Beurre Blanc

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

8oz. Grilled New York Steak
Rosemary Roasted New Potatoes
Blanched Baby Carrots
Bleu Cheese Demi-Glace and Bermuda Onion Ring

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

Grilled Australian Double Lamb Chops
Potato and Goat Cheese Gratin
Sauteed Fresh Spinach
Pinot Noir-Cherry Reduction (Gf)

Roasted Center Cut Veal Chop
Risotto Al Treviso
Blanched Baby Carrots
Balsamic-Fig Demi-Glace

“Duet Plate”
Grilled 4oz Filet Mignon with Dijon Demi-Glace
and Baked Salmon Fillet with Citrus Beurre Blanc
Whipped Yukon Gold Potatoes
Roasted Asparagus Spears

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

Seated Dessert Menu Options

Salted Caramel Swirl Cheesecake with Brandy Sauce

Vanilla Panna Cotta with Passion Fruit Puree

Chocolate Torte with Balsamic Strawberries

Individual Cherry-Pistacchio Crisp with Sour Cream Gelato

Zabaglione Parfait with Seasonal Fruits in Spiced Wine Syrup

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
Grilled 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 Butter

Dessert 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