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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
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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 Humboldt Fog Goat Cheese Manchego English Cheddar Stilton
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