Miniature Asian Crab Cakes with Wasabi Aioli – topped
with cucumber ribbon and pickled ginger
Shrimp Ceviche – with
spicy avocado aioli
Duck Sausage Pissaladiere – duck sausage on puff pastry with
roasted baby tomato & caramelized onions
Stuffed Jumbo Prawns – with fresh bread crumbs, sautéed
mushrooms, fresh herbs and parmesan cheese
Jamaican Spiced Pork Tenderloin Crostini – with
fresh mango salsa
Cheddar-Chive Gougeres – filled
with chicken, ham or shrimp salad
Savory Peppercorn Madeleine – with smoked salmon & crème
fraîche
Beef Tenderloin and Onion Marmalade Crostini
Foie Gras Pate on Brioche Toast – topped
with black mission fig jam
Stuffed Mushrooms – with
apple smoked bacon and tillamook cheddar
Tandoori Chicken on Pita Crisp – with mango chutney & cilantro
Brie and Morello Cherry Bites – in
puff pastry cups topped with toasted pecan and chives
Shrimp Rangoon – with hawaiian sweet and sour sauce
King Alaskan Crab California Roll – with
avocado and mango with chipotle aioli
Skewered Caprese Salad – marinated bocconcini & cherry
tomato with fresh basil leaf
Pate En Croute – garlic
and thyme roasted beef and pork, mushrooms and emmentaler cheese
in a flaky butter crust
Thai Chicken Satay – with
spicy peanut sauce
Miniature Burgers – creekstone
farms ground beef patty in a miniature bun with onion confit
and blue cheese
Mediterranean Pizzettas – feta
cheese, oregano, baby spinach, kalamata olives and sun-dried
tomatoes
Oysters Rockefeller – with
baby spinach, sambuca cream sauce, tomato confit and crisp
applewood smoked bacon
Cioppino – king
crab legs, shrimp, scallops and mussels in a light fennel scented
tomato broth
Crab Gazpacho – chilled
soup topped with fresh lump crabmeat and baguette croutons
Fresh Salmon Chowder – creamy chowder
with baby yukon gold potatoes, baby carrots and fresh dill
Butternut Squash Soup – with cinnamon crème fraîche
Cream of Wild Mushroom – mix of oyster,
baby shittake and cremini mushrooms, topped with crisp parmesan
toast
French Onion Soup – with melted gruyere
cheese on french bread crouton
Fire Roasted Tomato Bisque – with crème
fraîche drizzle
and basil chiffonade
Carrot and Ginger Soup – with fresh orange
zest
Creamy Asparagus Soup – topped with seared
scallop and asparagus tip
Chicken Cordon Bleu – rosemary
ham and swiss cheese stuffed in a lightly breaded chicken breast,
served with mornay sauce
Chicken Saltimbocca – with fresh sage, prosciutto
di Parma and fresh mozzarella cheese
Chicken En Croute– chicken breast, sautéed
baby spinach, roasted sweet red peppers and herbed mascarpone cheese
in puff pastry
Caramelized Duck Breast – with fresh thyme,
wild mushrooms and port demi-glace
Classic Roast Chicken – perfectly roasted
whole organic chicken seasoned with kosher salt and freshly ground
black pepper, crisp
on the outside, moist on the inside served with cranberry chutney
Chicken and Vegetable Pot Pies with Cream Cheese Crust – sun-dried
tomatoes, shiitake mushrooms, french green beans with flavorful
pieces of thyme-seasoned chicken in cream sauce
Coq au Vin – stewed red wine chicken with
mushrooms, fresh herbs, baby yukon potatoes and apple smoked bacon
Macadamia Nut Crusted Halibut
Filo Wrapped Basil Salmon – on bed of sautéed
leeks with buerre blanc sauce
Salmon with Basil Pesto & Polenta Crust – creamy
mascarpone polenta on broiled salmon filet with sauvignon buerre
blanc
Seafood Pot Pie with Saffron and Dill – shrimp,
scallops and crab in a saffron dill cream sauce topped with puffed
pastry
Mussels Mariniere – fresh steamed mussels
in butter, garlic, fresh parsley and white wine sauce
Seared Scallops with Ginger Buerre Blanc – with daikon radish
sprouts & orange zest
Roasted Wild Gulf Prawns – with lemon, parsley and butter
Roasted Garlic and Basil Mashed Potatoes – whipped
yukon gold potatoes and sweet roasted garlic drizzled with basil
infused
oil
Wild Mushroom Risotto – creamy arborio rice
with black truffle butter, shallots and assorted fresh wild mushrooms
with grated
parmigiano reggiano cheese
Roasted Jewel Yams – with caramelized cipollini
onions, fresh rosemary and brown sugar balsamic reduction
Roasted Brussels Sprouts with Pancetta – fresh
brussel sprouts roasted with olive oil, garlic, thyme and pancetta
Creamy Mascarpone Polenta
Gourmet Macaroni and Cheese – cavatappi
pasta with gruyere and extra sharp cheddar topped with sliced vine
ripened tomatoes
and crisp breadcrumbs
Orzo with Roasted Peppers, Olives, and Goat Cheese
Heirloom Tomatoes & Fresh Corn – with
sweet rice wine vinaigrette and chives
Pine Nut Couscous – with gorgonzola and apple
smoked bacon
Quiche Lorraine – classic
quiche with smoked bacon and gruyere cheese
Caramelized Onion, Spinach and Blue Cheese Quiche – delicious
combination of flavors with roquefort cheese, hint of freshly grated
nutmeg
Asparagus and Chevre Tart – creamy goat
cheese and asparagus with caramelized onions in a flaky butter
crust
Shrimp Quiche – green onions, capers, baby
tomatoes, dill, shrimp and emmentaler cheese
Lobster Frittata – with english peas, monterey jack cheese,
lemon thyme & chives
Gorgonzola & Sausage Frittata – with
potatoes, red bell pepper and fresh basil
Baked Brioche French Toast – with peaches
and blueberries or caramelized apples and cranberries
Baked Pancakes – almond scented pancakes
with seasonal berries and mascarpone cheese
Miniature Eggs Benedict – sliced asparagus,
black forest ham, poached quail egg, lemon hollandaise on baguette
slice
Chili Relleno Crepes – with fire roasted
green chillies, monterey and cheddar cheese, topped with tomato
salsa
Corn Pudding with Cilantro and Chorizo – with
fresh sweet corn, scallions and cheddar cheese topped with fresh
tomato and
jalapeno
Baked Eggs with Caramelized Onions – on
brioche toast
Herb de Sonoma Potatoes – roasted baby potatoes with olive
oil & fresh herbs
Smoked Salmon Pikelets – miniature pancakes
topped with smoked salmon with sour cream, chives, mint and lemon
zest
Stilton & Chive Scones – with ham, leek
and port figs
Florentine Scones – spinach scones topped
with mortadella and artichoke cream
Oven-Puffed Crab and Brie Custards – with
fresh dill
Smoked Salmon & Goat Cheese Soufflés – with
shallots, fresh dill and chives
Prosciutto with Melon – drizzled with honey
and fresh lime juice, fresh cracked pepper
For detailed information on rentals,
venues and pricing, please contact us.
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Baby Spinach, Gorgonzola Dolce and Fresh Raspberries – with
candied walnuts and balsamic honey vinaigrette
Balsamic Caesar – with
shaved parmigiano-reggiano and oven fresh baguette croutons
Mixed Asian Salad with Macadamia Nuts – with crisp sweet
red peppers and a creamy ginger & honey dressing
Autumn Salad – romaine,
butter and radicchio lettuces, toasted pine nuts, crumbled
apricot stilton cheese with pumpkin
butter
dressing
Mushroom and Endive Salad – with
gruyere cheese strips, toasted walnuts and honey dijon dressing
Baby Greens, Fuji Apple and Dried Cherry Salad – with
maple dressing and toasted pecans
Poached Pears with Stilton and Belgian Endive – warm
stuffed pear with savory pear vinaigrette on mache lettuce and
toasted
walnuts
Roasted Beet Napoleon – stacked
salad with goat cheese, mixed baby lettuces and citrus hazelnut
vinaigrette
Field Green Salad – with
wildflower honey-blackberry vinaigrette and edible flowers
Farmers Market Salad – fresh
peas, tomatoes and romaine lettuce with sliced hard-boiled
egg, point reyes blue cheese
dressing and
chives
Fillet of Beef in Puff Pastry – with
mushroom duxelle and truffled madeira sauce
Zinfandel Braised Short Ribs – with creamy
polenta
Grilled New York Strip – with bleu cheese
butter
Veal Chops with Ginger, Pear and Pancetta – flambéed
with brandy
Veal Medallions with Acorn Squash Bread Pudding – with
madeira veal demi-glace
Seared Petite Lamb Chops with Salsa Verde – lemon
zest and olive oil marinated lamb chops with green capers, parsley
and
garlic
Tandoori Lamb Chops – with cilantro mint
chutney
Pork en Croute – seared pork tenderloin
with tarragon and country dijon mustard wrapped and baked in flaky
butter pastry
Gruyere and Mushroom Stuffed Pork Chops – panko
crusted frenched pork chops, served with cranberry apple chutney
Grilled Pork Tenderloin with Fig & Balsamic Marinade – with
red onion confit
Portobello with Herbed Goat Cheese – with
crunchy breadcrumb topping, baked then drizzled with aged balsamic
glaze
Eggplant Moussaka – broiled eggplant layered with cinnamon
laced tomato sauce, feta cheese and béchamel soufflé
Spinach Chasson – sautéed baby spinach,
leeks, artichoke hearts and mushrooms baked in an herbed pastry
Bleu Cheese Stuffed Portobello Mushroom Burgers – on
brioche buns with arugula and tomato
Butternut Squash, Apple and Onion Galette –savory
tart with stilton
Roasted Butternut Squash Lasagna – fresh spinach pasta, layered
with roasted butternut squash, basil béchamel sauce & fresh
mozzarella cheese
Potato Strudel with Dill Sauce – yukon gold
potatoes, wild mushrooms and herbed goat cheese baked in phyllo
Golden, Crispy Gnocchi with Summer Shell Beans – with
chanterelle mushrooms and cherry tomatoes
Roasted Asparagus and Trumpet Mushrooms – with
Humboldt Fog goat cheese, lemon zest and fresh parsley
Salmon Platter with Caper Dressing – oven
roasted whole salmon filet, steamed baby potatoes, avocado, cucumber
and red onion drizzled
with caper dressing and served with pumpernickel triangles
Seasonal Crudités Platter – with
point reyes blue cheese dip and sun-dried tomato basil dip
Shellfish Platter – garlic roasted prawns and king alaskan
crab legs with cocktail sauce & lemon
Beef Carpaccio Platter – lightly seared
thin slices of prime beef tenderloin, drizzled with garlic aioli
and capers
Caprese Salad Platter – fresh mozzarella,
basil and heirloom tomatoes with basil olive oil and aged balsamic
reduction
Antipasto Platter – green and white asparagus
wrapped in prosciutto, sweet piquillo peruvian peppers stuffed
with cream
cheese, almond stuffed olives, marinated mushrooms, served with
crusty bread
Charcuterie Platter – assorted french pates
and sausages with whole grain mustard and cornichons
Fromage Platter – selection of gourmet cheeses
with assorted flatbreads and seasonal fruits
Éclairs – filled
with bavarian cream and glazed with chocolate ganache
Almond Palmiers – rolled puff pastry filled
with almond paste
Cinnamon Rolls – jumbo sized with brown
sugar cinnamon filling and cream cheese icing
Polka Dot Cherry Cake – dark morello cherries
suspended in a moist lemon vanilla cake, served warm with whipped
cream
Wild Blueberry Scones – tender buttermilk & fresh
blueberry scones topped with turbinado sugar
Nutella Cheesecake Brownies – layered brownie
topped with chocolate hazelnut cheesecake
Lemon Bars – topped with a blackberry & mint
sprig
Chocolate Chip Madeleines – classic french
cookie with miniature chocolate chips
Chambord Crème brûlée– served
with fresh raspberries and crisp butter cookie
Strawberry Cheesecake – rich cheesecake
in graham cracker crust, topped with raspberry syrup glazed fresh
strawberries
Chocolate Soufflés – served warm
with berries macerated in Grand Marnier liqueur and fresh whipped
cream
Apple Crostada – rustic italian tart with
granny smith apples baked with cinnamon sugar topping, fresh orange
zest, served with
soft whipped cream
Kahlua Tiramisu – homemade ladyfingers soaked
in kahlua and espresso layered with mascarpone whipped cream and
finely shaved
chocolate
Caramel Coconut Flan – with tropical orchid
garnish
Espresso Panna Cotta – with cocoa whipped
cream
Cinnamon Brioche Bread Pudding – drizzled
with Lulu truffle honey
Pineapple Upside Down Cake – miniature
pineapple rings, jamaican rum, topped with fresh whipped cream
St. Andre Triple Cream Brie
wine: Sparkling Rose
accompaniments: fresh strawberries, crisp butter crackers
Humboldt Fog Goat Cheese
wine: Sauvignon Blanc
accompaniments: savory puff pastry twists
Manchego
wine: Rioja
accompaniments: quince paste, toasted Marcona almonds
English Cheddar
wine: Zinfandel
accompaniments: fruit chutney, toast points
Stilton
wine: Tawny Port
accompaniments: honey candied walnuts, dried black mission figs
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