Hors d’oeuvres
All Entrees come with your choice of one stationary
and three passed hors d’ oeuvres. Each party may choose from two entrees and one salad. Heavy Hors d’oeuvres starting at $25 per guest with 2 stationary and five passed
Ahi Tuna
Seared rare and served with Asian slaw in a wonton cup topped with wasabi aioli
Chicken Satay
Marinated in a red curry emulsion and served with a Thai peanut sauce
Bruschetta
Fresh mozzarella, tomatoes, basil, and garlic on top of pesto brushed crostini’s
Crab Cakes
Local fresh crab meat lightly seasoned and breaded crowned with a chive caper aioli
Beef Negimaki
Thinly sliced flank steak rolled with fresh scallions and broiled in a house made teriyaki sauce
Oysters Rockefeller
baked with cream spinach, bacon, bread crumbs and topped with a splash of pernod (market price)
BBQ Shrimp New Orleans
Jumbo shrimp simmered in a pale ale with creole spices, Worcestershire sauce, rosemary and garlic
Crab Stuffed Mushrooms
Crimini mushrooms stuffed with fresh crab imperial capped with butter and broiled
Petite Lobster Roll
Lemon aioli, on a house made potato roll (market price)
Chef Seaton’s Scallops and Prosciutto
Pan seared u-10 scallops wrapped in prosciutto
With Chile-lime emulsion
Twice Baked Fingerling Potatoes
With Cantal cheese and crumbled bacon
Chardonnay Chicken Salad
Sonoma Chardonnay fresh celery, rosemary and chives on an edible spoon
Hoisin Pork
Served on sushi rice cake with apple chutney
Tenderloin Crostini
Beef tenderloin with caramelized onions and a balsamic honey glaze
Gazpacho
Tomato gazpacho shooters bloody Mary style served in a shooter with English “Hot House” cucumber
Stationary Hors d’oeuvres
Cheese and Fruit Display
A collection of three artisan northern California cheeses
Served with seasonal fresh and dried fruits, candied pecans, and crackers
Mediterranean Platter
An array of marinated artichoke hearts, olives, cucumbers, tomatoes,
and hummus served with pita bread and fresh dolmas
Charcuterie Sampler
An assortment of our own cured and preserved meats, sausages, and pickles.
Served with sliced baguette
Grilled Vegetable Platter
A mixture of seasonal vegetables drizzled with fresh herb infused olive oil
Salads
The Green Goddess
Homage to a 1923 San Francisco favorite with crisp Bib leaf lettuce, grape tomatoes and a creamy herb dressing
Caesar
Baby romaine lettuce leaves tossed with a house made Caesar dressing, parmesan cheese, house spiced croutons, and olive oil marinated anchovies
Bosc Pear
Baby arugula served with Poached Bosc pears, Point Reyes blue cheese, slivered red onions an candied pecans tossed in a cherry cider vinaigrette
Blood Orange and Pomegranate
Fresh baby spinach with blood orange, pomegranate seeds and feta tossed an balsamic honey dressing and topped with pistachios
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