An affair to remember

Celebrations Hors D’oeuvres

A Dramatic Seasonal Fruit Display	Fresh pineapples, berries, melons, grapes with lime yogurt dipping sauce, bountifully displayed with greens and florals
Middle East Filo Packages	Crisp filo filled with mildly curried turkish apricots, apples, dates and walnuts
Mixed Focaccine	Italian salsa cruda with mozzarella. Goat cheese, basil, artichoke and kalamata olives. Roasted red onion and thyme with parmesan. It bite sized pizza
Crab & Pepper Jack Quesadillas	Soft flour tortillas, filled with crab, jack and cheddar cheese, tomato & black bean salsa, grilled crisp
Steamed Seasonal Vegetables	A garden variety of vegetables, arranged in bamboo baskets sitting atop the chinese wok with sesame ginger scallion dipping sauce
Southwestern Fajita Seasoned Chicken	On chipotle corn cakes seasoned boneless chicken with onions and sweet peppers with fresh lime on mild corn pancakes, garnished with caramelized onion relish
Rich French Brie Menage et Trois	These toppings lift the creamy delicate cheese to new heights, sundried tomato roasted garlic pesto, sweet mango chutney, spicy red pepper jam with assorted breads, wafers and crackers
Fit-to-be Thai-ed Steak	London broil lightly seasoned, rolled with a mint leaf and skewered with a refreshing lime, red onion, garlic and pepper sauce

The California Coast Buffet – The Hors D’oeuvres

Grilled Crostini Trilogy	French brie with red pepper jam, lemon, artichoke and parmesan pesto, sundried tomato pesto with grilled onions and mozzarella
Ahi Poke Bites	Asian slaw, wasabi, sesame oil, Island salsa with won ton cups
Grilled Polenta with Blue Cheese Shitake Mushrooms and Toasted Pine Nuts	Garlic, rosemary, sundried tomato and arribiata sauce

The California Coast Buffet – The Buffet

Seasonal Fresh Fruit Cascade	Abundant pineapple, melon, berries, grapes and tropicals flow from high above the buffet to the table top with toasted coconut, greens and flowers
Fresh Sonoma Spring Greens Salad	A wide variety of young lettuce and bitter greens, tossed with spicy glazed pecans, feta cheese and our own lemon thyme vinaigrette
Tuscan Sourdough Salad	With ripe tomatoes & provolone cheese on a bed of baby lambs lettuce with sweet red onions, oregano toasted basil vinaigrette
Oven Roasted New Red Potatoes	Tossed in garlic infused olive oil with rosemary and garlic, roasted until crisp & golden
Medallions of Roasted Stuffed Breast of Chicken	Filled with mushroom pilaf with aromatic sage, garlic and balsamic vinegar this sauce gives character to the finished medallions
Mesquite Grilled Beef Skewers	Red wine and onion marinated, threaded with sweet peppers and mushrooms with robust three peppercorn sauce
Artisan Breads & Butter

Vegetarian Menu

Artichoke Truffles	Tender hearts of artichokes encased in a creamy mixture of seasoned cream cheese, goat cheese, tarragon and parmesan. A fabulous little taste sensation
Filo Flowers of Lightly Curried Fruit	Apples, apricots, almonds and dates in a delicate filo cup

Vegetarian Menu – The Very California Station

Dramatic Display of Fresh Seasonal Fruit	Featuring melons, berries, pineapples, grapes and tropicals
Grilled Seasonal Vegetables	Artfully arranged in decorative baskets and offered with madeira bleu cheese and red pepper rouille dipping sauces
Wine & Herb Marinated Grilled Chicken Skewers	With sundried tomato and roasted garlic pesto wrapped in hardwood smoked bacon

Vegetarian Menu – The South of the Border Station

Nopalitos Cactus Salad	With sweet onions, tomatoes, cilantro, avocado on a bed of butter lettuce with salsa vinaigrette
Mesquite Grilled Beef Fajitas	Presented exhibition style served from sizzling cast iron skillets with grilled onions, peppers, lime, tomato, salsa, guacamole, sour cream and warm flour tortillas

Vegetarian Menu – The North Beach Pasta Station

Sauteed Penne or Fuscilli Pasta
Cooked Exhibition Style
Offering Guests a Selection of Sauces	Marinara rustica with plum tomatoes, fresh garlic, basil and herbs, three peppercorn reggiano with wild mushrooms and toasted walnuts, sundried tomato roasted garlic pesto, black olives and toasted p
Assorted Foccacia Breads

BBQ Menu

Barbecued Duck	Wrapped in flour tortillas with mango pico de gallo
Mini Crab Tostados	Cabbage salad, avocado relish and tomato salsa
Maui Onion Fritters	With pineapple salsa

BBQ Menu – The Sunset Buffet

Orange, Jicima and Cilantro Salad	With cayenne lime dressing
Tortilla Salad	Black beans, jicima, red pepper, lime, cilantro, serrano chiles and roasted corn molasses vinaigrette
Vine Ripened Tomato & Cucumber Salad	With red bean vinaigrette
Grilled Barbecued Glazed Chicken	With mansion at turtle creek barbecue spices
Santa Fe Barbecued Salmon	With pineapple tomatillo salsa
Chipotle Pork Tenderloin	With jalapeno preserves and green apples
Corn & Wild Rice Pancakes
Southwestern Grilled New Potatoes	With thyme & rosemary

Palisades Brunch

Strawberries, Grapes & Melon	With french brie and assorted tea breads
Saute of Chicken Breasts	With classic tarragon sauce
Pecan Encrusted Salmon	Oven roasted served with lemon chardonnay sauce dusted with golden caviar
Grilled Chicken & Turkey Sausages
Chef Prepared Omelets- (Choice Of 2)	Smoked fish with sour cream, walnuts, gruyere cheese & crisp bacon, grilled vegetables with sauteed potatoes, chicken with sweet peppers, artichokes and gorgonzola, seafood with chardonnay cream
Sweet Crab & Potato Pancakes	With lime papaya salsa
Classic Ricotta Cheese Blintzes	Garnished with sour cream and raspberry preserve

Sample Formal, Served Dinner

Seared Ahi with Wasabi Cream	On crostini
Grilled Prawns Caribbean Style
Jicima & Green papaya Summer Rolls	With peanut dipping sauce

Sample Formal, Served Dinner – The First Course

Warm Spinach Salad

With mushrooms, sweet red onions, grated egg, crisp bacon and warm cider dressing

Sample Formal, Served Dinner – The Second Course

Pumpkin Gnocchi

Grilled apples, chanterelle mushrooms, sherry sage sauce

Sample Formal, Served Dinner – The Entree

Steak Giambotta	Grilled porterhouse steak seasoned with garlic and herbs, finished with red bell pepper, onion, italian sausage sauteed in olive oil, garlic and oregano and deglazed with hearty red wine and beef sto
Salmon Filet	Baked in banana leaves served with a banana and sundried tomato salsa, papaya scallion pilaf with a saute of seasonal vegetables artisan breads & bistro butter french roast coffee herbal tea

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