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.

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

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