Starters
Stationary Appetizers
Charcuterie Sampler
An assortment of our own cured and preserved meats, sausages, and pickles.
Served with sliced baguette
Mediterranean Platter
An array of marinated artichoke hearts, olives, cucumbers, tomatoes,
and hummus served with pita bread and fresh dolmas
Cheese and Fruit Display
A collection of three artisan northern California cheeses
served with seasonal fresh and dried fruits, candied pecans, and crackers
Passed Appetizers
All entrees are served with your choice of two passed and one stationary appetizer with the exclusion of the $6-per-guest appetizers which are extra.
Bruschetta
Fresh mozzarella, tomatoes, basil, and garlic served with pesto brushed crostinis
Watermelon Skewers
Watermelon with Manchego cheese and Serrano ham with a balsamic reduction
Roasted Mission Figs
Wrapped in prosciutto and stuffed with Chevre cheese
Herb Lamb Meatballs
Freshly ground lamb mixed with array of spices and served with a mint yogurt sauce
Crab Cakes
Local fresh crab meat lightly seasoned and breaded served with a chive capper aioli
Beef Negimaki
Thinly sliced flank steak rolled with fresh scallions and broiled in a house-made teriyaki sauce and topped with toasted sesame seeds
Chicken Satay
Marinated in green curry emulsion and served with spicy red curry peanut sauce.
Endive Apple Chutney
Endive filled with apple chutney and pecans topped with gorgonzola cheese
Salmon Cakes (Market Price)
Fresh Atlantic salmon encrusted with Japanese bread crumbs and fresh herbs, pan fried and served with a chive capper aioli
Salmon Mousse filled Endive (Market Price)
Endive filled with salmon dill mousseline
Northern California Oysters Rockefeller (Market Price)
Oysters baked with spinach, red onion, sweet cream butter and topped with smoked bacon and herbed bread crumbs
Northern California Oysters (Market Price)
Oysters on the half shell with a ginger-cucumber mignonette
Ahi Tuna (Market Price)
Coriander and sesame encrusted ahi tuna seared rare served with a wasabi aioli
*Each guest receives three bites of each selected appetizer, excluding stationary appetizers
Salads
Strawberry Spinach Salad
Fresh strawberries, brie cheese, and shaved red onion atop a bed of baby spinach with a sesame and poppy seed vinaigrette
Caesar Salad
Crisp baby Romaine lettuce leaves tossed with a house made Caesar dressing, parmesan cheese, French bread croutons, and olive oil marinated anchovies
Bosc Pear Salad
Baby arugula served with Bosc pears, Point Reyes blue cheese, slivered red onions, and candied pecans, tossed in a cherry cider vinaigrette
Local Tomato Salad
Local tomatoes served with fresh mozzarella cheese, cucumbers, thinly sliced red onions, tossed with fresh spring mix and white balsamic vinaigrette
Mediterranean Salad
Artichokes, roasted red pepper, cucumbers, Kalamata olives, herb roasted tomatoes and feta cheese served over mixed greens with a white balsamic vinaigrette
