Summer 2008
Starting at $5.00 per guest
(V) Cheese and fruit display - a collection of three artisan
northern California cheeses
served with seasonal fresh fruit, dried fruit, candied pecans,
and crackers
(V) Crudit display- a cornucopia of seasonal vegetables served
with roasted
red pepper aioli
(V) Mediterranean Platter an array of artichoke hearts, olives,
cucumbers, tomatoes,
and hummus served with pita bread
(Three pieces per guest)
Cucumber rounds served beneath fresh guacamole and poached shrimps
(V) Canteloupe melon cubes with balsamic reduction
Crab cakes with roasted red pepper aioli
Chicken satay served with spicy red curry peanut sauce
Steamed spiced shrimp tossed in a Maryland style seasoning
served with tequila lime cocktail sauce
(add 1 dollar)
Fresh cherry tomatoes and Buffalo mozzarella wrapped in proscuitto
drizzled with a balsamic reduction
(add 1 dollar)
Coriander dusted Ahi tuna seared rare served on crispy wontons
with wasabi aioli
(add 3 dollars)
Wild smoked salmon served on brown bread with American caviar
and crme frache
(add 4 dollars)
Northern California oysters on the half shell with a gingercucumber
mignonette
(add 5 dollars)
Roasted Beef Tenderloin en croute with horseradish crme frache
(add 2 dollar)
Proscuitto wrapped diver scallops served with fennel sauce
(add 2 dollar)
