Celebrations Hors D'oeuvres
A Dramatic Seasonal Fruit Display
Fresh pineapples, berries, melons, grapes with lime yogurt dipping sauce, bountifully displayed with greens and florals
Middle East Filo Packages
Crisp filo filled with mildly curried turkish apricots, apples, dates and walnuts
Mixed Focaccine
Italian salsa cruda with mozzarella. Goat cheese, basil, artichoke and kalamata olives. Roasted red onion and thyme with parmesan. It bite sized pizza
Crab & Pepper Jack Quesadillas
Soft flour tortillas, filled with crab, jack and cheddar cheese, tomato & black bean salsa, grilled crisp
Steamed Seasonal Vegetables
A garden variety of vegetables, arranged in bamboo baskets sitting atop the chinese wok with sesame ginger scallion dipping sauce
Southwestern Fajita Seasoned Chicken
On chipotle corn cakes seasoned boneless chicken with onions and sweet peppers with fresh lime on mild corn pancakes, garnished with caramelized onion relish
Rich French Brie Menage et Trois
These toppings lift the creamy delicate cheese to new heights, sundried tomato roasted garlic pesto, sweet mango chutney, spicy red pepper jam with assorted breads, wafers and crackers
Fit-to-be Thai-ed Steak
London broil lightly seasoned, rolled with a mint leaf and skewered with a refreshing lime, red onion, garlic and pepper sauce
The California Coast Buffet - The Hors D'oeuvres
Grilled Crostini Trilogy
French brie with red pepper jam, lemon, artichoke and parmesan pesto, sundried tomato pesto with grilled onions and mozzarella
Ahi Poke Bites
Asian slaw, wasabi, sesame oil, Island salsa with won ton cups
Grilled Polenta with Blue Cheese Shitake Mushrooms and Toasted Pine Nuts
Garlic, rosemary, sundried tomato and arribiata sauce
The California Coast Buffet - The Buffet
Seasonal Fresh Fruit Cascade
Abundant pineapple, melon, berries, grapes and tropicals flow from high above the buffet to the table top with toasted coconut, greens and flowers
Fresh Sonoma Spring Greens Salad
A wide variety of young lettuce and bitter greens, tossed with spicy glazed pecans, feta cheese and our own lemon thyme vinaigrette
Tuscan Sourdough Salad
With ripe tomatoes & provolone cheese on a bed of baby lambs lettuce with sweet red onions, oregano toasted basil vinaigrette
Oven Roasted New Red Potatoes
Tossed in garlic infused olive oil with rosemary and garlic, roasted until crisp & golden
Medallions of Roasted Stuffed Breast of Chicken
Filled with mushroom pilaf with aromatic sage, garlic and balsamic vinegar this sauce gives character to the finished medallions
Mesquite Grilled Beef Skewers
Red wine and onion marinated, threaded with sweet peppers and mushrooms with robust three peppercorn sauce
Artisan Breads & Butter
Vegetarian Menu
Artichoke Truffles
Tender hearts of artichokes encased in a creamy mixture of seasoned cream cheese, goat cheese, tarragon and parmesan. A fabulous little taste sensation
Filo Flowers of Lightly Curried Fruit
Apples, apricots, almonds and dates in a delicate filo cup
Vegetarian Menu - The Very California Station
Dramatic Display of Fresh Seasonal Fruit
Featuring melons, berries, pineapples, grapes and tropicals
Grilled Seasonal Vegetables
Artfully arranged in decorative baskets and offered with madeira bleu cheese and red pepper rouille dipping sauces
Wine & Herb Marinated Grilled Chicken Skewers
With sundried tomato and roasted garlic pesto wrapped in hardwood smoked bacon
Vegetarian Menu - The South of the Border Station
Nopalitos Cactus Salad
With sweet onions, tomatoes, cilantro, avocado on a bed of butter lettuce with salsa vinaigrette
Mesquite Grilled Beef Fajitas
Presented exhibition style served from sizzling cast iron skillets with grilled onions, peppers, lime, tomato, salsa, guacamole, sour cream and warm flour tortillas
Vegetarian Menu - The North Beach Pasta Station
Sauteed Penne or Fuscilli Pasta
Cooked Exhibition Style
Offering Guests a Selection of Sauces
Marinara rustica with plum tomatoes, fresh garlic, basil and herbs, three peppercorn reggiano with wild mushrooms and toasted walnuts, sundried tomato roasted garlic pesto, black olives and toasted pinenuts
Assorted Foccacia Breads
BBQ Menu
Barbecued Duck
Wrapped in flour tortillas with mango pico de gallo
Mini Crab Tostados
Cabbage salad, avocado relish and tomato salsa
Maui Onion Fritters
With pineapple salsa
BBQ Menu - The Sunset Buffet
Orange, Jicima and Cilantro Salad
With cayenne lime dressing
Tortilla Salad
Black beans, jicima, red pepper, lime, cilantro, serrano chiles and roasted corn molasses vinaigrette
Vine Ripened Tomato & Cucumber Salad
With red bean vinaigrette
Grilled Barbecued Glazed Chicken
With mansion at turtle creek barbecue spices
Santa Fe Barbecued Salmon
With pineapple tomatillo salsa
Chipotle Pork Tenderloin
With jalapeno preserves and green apples
Corn & Wild Rice Pancakes
Southwestern Grilled New Potatoes
With thyme & rosemary
Palisades Brunch
Strawberries, Grapes & Melon
With french brie and assorted tea breads
Saute of Chicken Breasts
With classic tarragon sauce
Pecan Encrusted Salmon
Oven roasted served with lemon chardonnay sauce dusted with golden caviar
Grilled Chicken & Turkey Sausages
Chef Prepared Omelets- (Choice Of 2)
Smoked fish with sour cream, walnuts, gruyere cheese & crisp bacon, grilled vegetables with sauteed potatoes, chicken with sweet peppers, artichokes and gorgonzola, seafood with chardonnay cream
Sweet Crab & Potato Pancakes
With lime papaya salsa
Classic Ricotta Cheese Blintzes
Garnished with sour cream and raspberry preserve
Sample Formal, Served Dinner
Seared Ahi with Wasabi Cream
On crostini
Grilled Prawns Caribbean Style
Jicima & Green papaya Summer Rolls
With peanut dipping sauce
Sample Formal, Served Dinner - The First Course
Warm Spinach Salad
With mushrooms, sweet red onions, grated egg, crisp bacon and warm cider dressing
Sample Formal, Served Dinner - The Second Course
Pumpkin Gnocchi
Grilled apples, chanterelle mushrooms, sherry sage sauce
Sample Formal, Served Dinner - The Entree
Steak Giambotta
Grilled porterhouse steak seasoned with garlic and herbs, finished with red bell pepper, onion, italian sausage sauteed in olive oil, garlic and oregano and deglazed with hearty red wine and beef stock served with garlic mashed potatoes
Salmon Filet
Baked in banana leaves served with a banana and sundried tomato salsa, papaya scallion pilaf with a saute of seasonal vegetables artisan breads & bistro butter french roast coffee herbal tea
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