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BUTLERED HORS D'OEUVRES
Served Warm
Couscous Bombs with Goat Cheese and Caramelized Onions
Prime Barbecue Short Rib "Lollipops"
Truffle and Fontina Arancini
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Smoked Salmon Fingerling Potato Knish, Pickled Mustard Cream and Caviar
Sweet Dates with Gorgonzola Cheese and Pancetta
Bruschetta with Vine Ripened Tomatoes, Roasted Gilroy Garlic, Fresh Basil and Warm Chevre
Stuffed Crimini Mushrooms with Truffle Mashed Potatoes and Caramelized Leeks
Seared Filet of Beef served with a Salsa Verde on Mini Sweet Potato Gaufrettes
Mini Beef Wellingtons with Fresh Basil Horseradish Dipping Sauce
Maryland Crab Cakes seasoned with Old Bay, Lemon, Scallions and topped with Black Caviar and Tarragon Remoulade
Grilled Corned Beef Reuben with Sauerkraut, Swiss Cheese and Thousand Island Dressing served on Mini Rye Bread
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Kobe Beef Burgers with Caramelized Onions and Saga Blue on a Sesame Seed Bun
Roasted Baby Lamp Chops topped with Honey Grain Mustard Sauce
Barbecued Pulled Chicken Breast Sandwiches served with Fresh Cole Slaw and Homemade Barbecue Sauce
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Indian Vegetarian Samosas with Tamarind Dipping Sauce
Jumbo Santa Barbara Shrimp served with a Lemon Dijon Mustard Sauce
Tomato or Lobster Bisque Shots served with Mini Cheddar Cheese Triangles
Sliders – Mini Cheeseburgers with Thousand Island Dressing and Pickle Slice
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BUTLERED HORS D'OEUVRES
Served Cold
Antipasto Kebabs – Kosher Salami, Artichokes, Burrata, Tomatoes and Olives
Seared Ahi Tuna served in Corn Tortilla Cups with an Avocado-Lime Sauce
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Halibut Ceviche with Fresh Cilantro and Lime Zest served on Red Corn Tortilla Rounds
Mozzarella di Bufala – Vine Ripened Tomatoes and Basil Chiffinade on Roasted Croutons
Fresh Crab and Artichoke Puree served on Endive Spears with Citrus Infused Oil and Chervil
California Rolls served with Wasabi Caviar
Fresh Seasonal Figs or Strawberries stuffed with Herbed Goat Cheese and Chopped Chive
Thai Beef Salad served on Crispy Won Tons
Poached Lobster Tail on Green Apple Rounds with Nantua Drizzle
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Tuna Tartare with Fresh Dill, Pinions and Extra Virgin Olive Oil on Toast Points
The Classic Bloody Mary Shot served with a Mini Celery Stalk and a Splash of Tabasco
Blackened Red Snapper with Mango Relish served on an Herbed Baguette
Red “Deviled” Eggs topped with Cayenne and Black Caviar
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Chilled Jumbo Shrimp topped with Fresh Mango-Papaya Salsa and served on an Artichoke Leaf
Maple Glazed Duck Breast on Sweet Potato Gaufrettes and Mint Sauce
Toasted Corn Cups with Halibut Ceviche and Avocado Cream
Eggplant Crisp with Fresh Mozzarella, Sundried Tomato and Herb Oil
Celeriac Potato Pancake with Green Apple and Maui Onion Compote
Fava Bean and Pecorino Crostini
BAR SNACKS
Tapas Sampler – Spiced Almonds, Manchego Cheese on Olive Bread, Roasted Red Pepper Dip, Assorted Cracked Olives
Coconut Dusted Wasabi Peas, Goat Cheese, Olive Tapanade and Crispy Bites
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FIRST COURSE
Baby Greens tossed with Candied Pecans, Cranberries, Greens Apples, Avocado and Goat Cheese in an Oil Free Citrus Vinaigrette
A Classic Caesar of Romaine Lettuce, Fresh Shaved Parmesan Cheese, Garlic Croutons and our Homemade Caesar Dressing
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California Mixed Greens including Red Leaf, Romaine and Butter Lettuces, topped with Feta, Roasted Pine Nuts, Anjou Pear Slices and tossed with Raspberry Vinaigrette
Red & Yellow Organic Hot House or Seasonal Heirloom Tomatoes, Cucumbers, Maui Onion, Mozzarella di Buffala with Aged Balsamic Vinaigrette and Basil
Mediterranean Salad with Pan Roasted Santa Barbara Shrimp and Bay Scallops, on a bed of Butter Lettuce and Freeze Lettuce, with Cherry Tomatoes, Green Beans and Cannellini Beans and Lime-Sorrel Vinaigrette
Baby Mix Greens and Curly Endive with Pancetta and Roasted Yukon Gold Potatoes, Sweet Rice Vinegar and Scallions
Endive, Spinach with Roasted Red and Gold Beets, Maui Onions, Fennel and Roasted Pistachios in a Goat Cheese Lite Cream Dressing
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SMALL PLATES
Roasted Garlic Mashed Potatoes with Thyme and Extra Virgin Olive Oil
Gorgonzola Mashed Potatoes with Lavender
Louisiana Style Corn Grits with Andouille Sausage and Wild Sage
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Pan Roasted Red ‘Bliss’ Potatoes, Maui Onions and Herb Oil
Breakfast Potatoes with Paprika and Rosemary and Worchester Sauce
Wild Mushroom Risotto with Oregano and Truffle Oil
Roasted Apple Risotto with Pecans, Raisin and Chervil
Roasted Corn and Tomato Risotto with Lemon Basil and Sweet Green Peas
Yellow Curry Jasmine Rice with Diced Carrots, Zucchini and Parsley
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SEAFOOD
Pan Seared Branzino with Beluga Lentils and Braised Endive
Grilled Swordfish served with Chipotle, Tomato, Cilantro and Sweet Onions Salsa
Pistachio Encrusted Sea Bass with Kiwi Fruit Beurre Blanc
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Pan Roasted Tilapia topped with Roasted Sweet Peppers, Celery Root, Tomatoes and Chervil
Grilled Norwegian Salmon with Braised Fennel and Shallots.
Seared Ahi Tuna with Tomato, Calamata Olives, Artichokes and Capers
Halibut Filet En Papillote with Achiote Rub
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BEEF
Dry Aged Prime New York Strip with Slow Roasted Wild Mushrooms, Potato Pavé and Cabernet Red Wine Sauce
New Zealand Lamb Chops served with Madeira and Rosemary Glace
Grilled New York Sirloin served with Roasted Garlic and Oregano Butter
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Pan Roasted Petite Filet Mignon with Portobello Mushroom and Sage Demi Glace
Roasted Rack of Lamb with Herbs de Provence and Roasted Tomato and Basil Sauce
Roasted Veal Chop with Calvados Glace
Omaha Beef Rib Eye with Roasted Pearl Onions and Rosemary Jus
Braised Pork Chops with Grilled Apples and Onion in a Calvados and Orange-Honey Sauce
Braised Short Ribs with Fine Herbs
Pan Roasted Prime Tenderloin of Beef with Wild Mushrooms and Shallots Dressing
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POULTRY
Marinated, Grilled Free-Range Chicken with Green Dijon Mustard Sauce
Pan Roasted Chicken Breast with Wild Mushrooms, Julienne Leeks and Roasted Shallots and Oregano Essence
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Half Chicken with Roasted Garlic, Spice Rub and Onion Comfit
Stir-Fry Chicken, Cashews, Bok Choy, Napa Cabbage, Snow Peas, Carrots, Bean Sprouts and Thai-Lime Barbeque Sauce
Chicken Diablo Breast served on Parmesan Polenta with Braised Onions, Plum Tomatoes, Capers, Olives, Peppers and Extra Virgin Olive Oil
Slow Roasted Mallard Duck Breast served with Sage Jam on a Bed of Cannellini Beans and Russian Kale Ragu
Slow Roasted Muscovy Duck with Sautéed Napa Cabbage, Baby Bok Choy, Chinese Five Spices and Plum sauce
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