Favorite Hors d'Oeuvre Options

Passed hors d'oeuvres                                          

In Tiny Tartlets, on crostini, in Belgian endive…maybe on Foccacia or polenta…..on a skewer or on its own! We can mix and match and play with these ideas!

• Stuffed Marinated Mushrooms (Veggie, Sausage or Crab).
• Seared Rare Ahi Tuna served with mango wasabi cream on a sesame rice cracker.
• House Made Flour Tortilla Chips topped with a Tequila Grilled Prawn or Baja Shrimp Salad topped with a small dollop of guacamole.
• Spanikopita served on a small plate with roasted red pepper aioli.
• Lamb Pops served on a tear drop plate with spicy sweet red onion marmalade.
• Apricot Chevre on Endive and topped with a candied Pecan.
• Dungeness Crab Cake on a Sesame Rice Cracker with Lemon Aioli.
• Smoked Salmon in a tartlet with lemon zested chevre and garnished with fresh dill.
• Peppered Filet Mignon on a Crostini with horseradish cream.
• Butternut Squash Ravioli served on a plate with pesto gorgonzola and pine nuts.
• Lemony Guacamole served on a Garlic Crostini.
• Tequila Grilled Prawns with Chipotle Cocktail Sauce.
• Satay Chicken Skewer with Thai Peanut Sauce.
• Brushetta with diced local tomatoes and fresh basil served on a garlic Crostini and garnished with chevre.
  

Active hors d’oeuvre stations                                          

The Antipasto Display
Included with the price of your Buffet
(this is the only non-active station)
•
A Beautiful Bountiful Display of Ripe Brie in Cranberry Chutney, Herbed Laura Channel Goat Cheese, Triple Cream Cambozola, Fresh and Marinated Vegetables with Lemon Aioli, Artichoke Garlic Dip in a Bread Bowl, Crackers, Strawberries and Grapes

The Tostadita Griddle
•
Our most popular appetizer, a huge crowd pleaser!  A Chef makes wonderful Early California bits right on the hot comal in front of the guests: corn tortillas and melted cheese with your choice of carnitas, chicken Colorado or cilantro bay shrimp.  Served with house made guacamole, long cooked salsa, pico de gallo and sour cream.

The Mediterranean Griddle
•
The chef griddles Roasted Red Pepper and Asiago Polenta Towers, Saffron Risotto Triangles and Dungeness Crab Cakes.  Condiments include:  basil pesto, mango chutney, aioli and tapenade.

The Asian Station
•
A Sushi boat with an assortment of Maki with wasabi, soy sauce and ginger, sits on beautifully theme decorated table where the chef makes small take out Chinese food boxes filled with lemon Napa slaw and your choice of Curries.  Accompaniments include: toasted coconut, slivered almonds, chopped peanuts, chutney and scallions.

Mommy’s Martini Bar
•
The ultimate in comfort food!  Our chef fills martini glasses with garlic mashed potatoes or gourmet mac ‘n’ cheese and guests garnish with their choice of condiments: sautéed mushrooms, bacon bits, grated jack and cheddar cheese, sautéed onions and crème fraiche. 

The Baja Station
•
Nothing says fun party like the South of the Border flair of our famous house made flour tortilla chips served with salsas and guacamole.  We served them up on a table where the chef is also making bay shrimp cocktails in a martini glass: spicy slaw topped with shrimp and garnished with mango salsa, guacamole and a lemon wheel.

Appetizer Station Add Ons                                          
These items may be added any of the appetizer stations. 

• Tequila Grilled Prawns
• House Made Flatbread and Garlicky Sesame Lemon Humus
• Platters of Spanikopita with Roasted Red Pepper Aioli
• Oyster Bar with Horseradish, Chipotle Cocktail Sauce and Lime Mignonette
• House Made Flour Tortilla Chips with Guacamole and Salsas
• Smoked Salmon with dill cream cheese, capers, marinated onions and dark bread.
• Sushi Boat with assorted Maki, wasabi, ginger and soy sauce
• Eggplant Caponata with sliced baguettes and shredded asiago
• Grilled and sliced fresh Coralitos Sausages served with sliced baguettes, chutney, honey mustard, roasted peppers and onions, course ground and traditional mustard.