Menu - Appetizers - Salads - Entrees - Desserts

Appetizers

CROSTINI-toasted bread rounds (any of our spreads can be served with crostini)

• Olivada-Kalamata olives blended with capers, garlic, sun-dried tomatoes and olive oil
• Artichoke-Caramelized onion, mascarpone,roasted garlic pecorino
• Pesto, fresh  mozzarella, tomato
• Smoked trout mousse
• Cannellini bean puree, rosemary, fresh sage, olive oil,

MINI-CALZONE- Homemade dough stuffed with

• Italian sausage, marinara and mozzarella
• Grilled eggplant and tomato with imported parmesan
• Caramelized onions, olives and chèvre
• Pesto and Italian sausage
• Fresh ricotta, spinach and mushrooms
• Bolognese (meat sauce) and parmesan

STUFFED GRAPE LEAVES-served with strained yogurt

• lemon, mint and rice filling
• minced lamb and rice

PHYLLO TRIANGLES-Phyllo pillows stuffed with

• Gorgonzola and pistachio
• Chard, kale, fennel, feta, parmesan and dried apricots
• Grilled eggplant and tomato with imported parmesan
• Pumpkin and haloumi (sheep’s milk cheese)
• Minced lamb and pine nuts
• Edam, Gouda and cheddar cheese

CUCUMBER CUPS-Filled with

• Feta cheese spread, oregano and dill
• Gorgonzola , pistachio spread
• Smoked salmon mousse
• Smoked trout mousse
• Crème fraiche and Salmon roe

POLENTA – Polenta squares served with;

• Wild mushroom ragout
• Artichoke, mascarpone spread
• Eggplant caponata

MUSHROOM PINWHEELS – Mushrooms sautéed with shallots rolled in a rich Caraway seed puff pastry served hot

STUFFED CRIMINI MUSHROOMS-Baby portobello caps stuffed with

• Madeira sautéed mushrooms, shallots and fresh herbs topped with fontina cheese
• Smoked sausage and parmesan
• Crab, topped with Parmesan breadcrumbs

MUSHROOM MINI TARTS- Sautéed wild mushrooms, shallot and savory custard fill bite-sized puff pastry cups.

STUFFED ENDIVE with;

• Soft bleu cheese with toasted almonds
• Smoked salmon mousse
• Roasted beets, chevre, pistachio
• Creamy Feta, mint

FRESH SE ASIAN SPRING ROLLS ASSORTED FILLINGS
Platter or Served as a DIY table, fresh herbs, greens, lime sauce

• Grilled prawns
• Pressed tofu
• Grilled chicken or pork​

MINI DUNGENESS CRAB CAKES

• Spicy with chipotle  mayonnaise
• Water chestnut, ginger, scallion, black sesame seed with wasabi mayonnaise
• Fresh herbs with a tomatillo cocktail sauce
• Mini crab-melt sliders; smoked cheddar, home-made tartar , brioche buns

CHICKEN SKEWERS

• Tapas-smoked paprika spice rub, cilantro cream sauce (side)

• Indonesian satay , served with a red curry coconut milk peanut sauce
• Tandoori spiced with mango chutney
• Honey and soy glaze teriyaki
• Greek Oregano, olive oil, lemon and garlic served with a yogurt cucumber  sauce

PRAWN SKEWERS

• Tapas Prawns, lemon, sherry, smoked paprika, garlic
• Thai coconut curry marinade spicy coconut peanut sauce
• Fresh rosemary, olive oil, lemon, garlic and red pepper flakes
• Polynesian caramelized pineapple

CHICKEN WINGS

• Tamari, honey and fresh ginger,
• Thai grilled  with coconut milk
• Buffalo; made by a native, mild to very spicy  served with homemade bleu cheese dip, celery and carrot strips-wet naps!
• Tapas Garlic Wings, sherry, lemon, smoked paprika​

ASSORTED PLATTERS

Seasonal Fresh Fruit

• Extra Small (serves 20)
• Small (serves 30)
• Medium (serves 40)
• Large (serves 50)
• Extra Large (serves 65 guests)

Antipasti Trays
An assortment of marinated vegetables, olives, fresh Buffalo milk mozzarella with tomatoes and pesto, bread and imported cold cuts, a bounty

• Small serves 20-25
• Medium serves 30-40
• Large serves 50-60
• X-large -serves 75+

Crudités-
Seasonal fresh vegetables served with your choice of  dips (see above);

• Small (serves 25-30)
• Medium (serves 35-45)
• Large (serves 65-80)
• X Large (serves 80-100)

SMOKED SALMON MOUSSE 
Salmon mousse made with fresh dill and lemon, molded, and decorated in the shape of a fish or customers choice (shown) , served with sliced baguettes, capers, tomatoes and red onion (Can also be made with smoked trout)

• Small (serves 20-25)
• Medium (serves 35)
• Large (serves 50-75)
• Medium (serves 35)
• Large (serves 50-75)

SMOKED SALMON PLATTER
Smoked salmon, capers, tomato and cucumber slices served with whipped cream cheese and crackers and bread

• Small (serves 25)
• Medium (serves 40)
• Large (serves 75)

ANTIPASTI PLATTER
Marinated and grilled vegetables, olives, fresh Buffalo milk mozzarella with tomatoes and pesto, bread and Italian cold cuts

• Small (serves 15-20)
• Medium (serves 20-30)
• Large (serves 30-40)

DELI COLD CUT PLATTER
Served with relish, condiments and sliced organic breads, sliced
tomatoes, red onions and lettuce

Choices of following meats and cheeses

• Mesquite Smoked Turkey,
• Roasted Turkey,
• Roast Beef,
• Black Forest Ham,
• Salami,
• Pastrami or
• Corned Beef
• Swiss,
• Sharp Cheddar,
• Havarti,
• Provolone

DIPS-served with crudités (fresh cut vegetables) and/or bread and crackers 

PIQUANT MIXED GREENS
Braised mixed greens mustard, chard, topped with a tahini garlic and yogurt dressing and pine nuts served with pita bread

AJVAR- Grilled eggplant, roasted red pepper, olive oil, lemon , herbs

CANNELLINI BEAN-Broad white beans pureed with caramelized onion, potato, fresh herbs and home made crème fraiche, served with sliced baguettes

MEDITERRANEAN WHITE BEAN-Organic cannelini beans pureed with sage , rosemary, roasted garlic, fire roasted tomato and olive oil, served warm with a parmesan cap

BABA GANOUJ- Charcoal grilled eggplant pureed with sesame paste (tahini) garlic and lemon juice, served with pita bread

MANGIA BENE HUMMUS-Garbanzo beans pureed with tahini, garlic, lemon, preserved lemon and wild thyme

ROASTED RED PEPPER HUMMUS-Pureed garbanzo beans, roasted red peppers, lemon, garlic and tahini

OLIVE HUMMUS- pureed garbanzo beans, tahini, lemon, roasted garlic, fresh herbs and green olives

GUACAMOLE-Avocado mashed with cilantro, garlic, jalapeno and lime juice, served with tortilla chips

BLACK BEAN -Pureed black beans with chipotle (smoked jalapenos), crème fraiche, and roasted tomatilla salsa. Served with chips

EDAMAME- Sauteed edamame, miso, garlic, ginger-spiced pepitas

SHRIMP SALSA -Shrimp sautéed with garlic, Jalapeno, red and yellow peppers, mixed with fresh lime juice and Cilantro.
Served with tortilla chips

DEVILED DUNGENESS CRAB- Dungeness crab, sautéed shallots and sweet peppers.

ARTICHOKE-Artichoke hearts and mascarpone (Italian cream cheese), lemon zest, nutmeg and roasted garlic

MOROCCAN CARROT- Moroccan spice, EVOO (extra virgin olive oil), agave , olives, Vegan, vibrantly colored, unique and delicious

ROASTED BEET-Striking and healthy fuchsia spread made with za'atar (wild thyme mix) extra virgin olive oil, greek yogurt and red pepper flakes, garnished with chevre and pistachio

ELEVATED ONION DIP-Like the classic old favorite onion dip but better, fresher and  seasoned with local (when in season) caramelized onions, scallions, creme fraiche- served with kettle chips

FRESH HERB- Creme fraiche, roasted garlic and buttermilk, our version of a home made ranch dip

GORGONZOLA- Bleu cheese dip with scallion, sour cream and fresh herbs, pistachio

FETA SPREAD- goats milk feta with herbs, mascarpone and served with our home made fig chutney
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SAVORY TARTS/QUICHE-Can also be served as a main dish

ROSEMARY LEMON TART -Fresh tomatoes top a lemon goat cheese filling baked in a Roquefort crust

LEEK TART-Leeks sautéed with white wine and shallots cover a mild crème fraiche filling baked in a puff pastry crust

WILD MUSHROOM TART-Shallots. thyme, porcini and crimini mushrooms in a rich flaky pastry

HORTOPITA-Greek mixed greens pie, chard, kale, leeks, fennel with feta rolled in layered Phyllo dough, pinwheel slices or individual phyllo triangles

MINCED LAMB-Middle Eastern meat pie with aromatic minced lamb and pine nuts

FOCACCIA- topped with 

• Caramelized Onions and prosciutto and figs
• Goat cheese and pesto
• Olivada-olive and sun-dried tomato spread
• Fontina and Italian sausage
• Potato, smoked mozzarella, roasted garlic and rosemary

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