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Spring/Summer
Cocktail Reception - Hors d'oeuvres Menu

Mini corn cakes with roasted Ancho mole and cilantro sour cream

Baby Yukon gold potatoes stuffed with grilled scallions and aged cheddar

Grilled vegetable tostadas with pablano puree and Cotija

Mini pizzas with heirloom tomatoes, basil, and mozzarella

Mini cornmeal flatbread with onion confit, mushrooms and goat cheese

Crispy pita with chickpea puree and tomato relish

Sourdough crostinis with heirloom tomato relish and purple basil

Mini filo tarts stuffed with roasted onions,
baby organic tomatoes and Sheep’s milk feta

Smoked duck sausage on wild rice griddle cakes with cherry marmalade

Filo cups with a roasted mushroom and sausage ragout and roasted pepper coulis

Summer squash fritters with heirloom tomato relish

Baby mozzarella and filo bundles with basil pesto

Carolina style BBQ pork on mini rosemary biscuits

Grilled chicken apple sausage with Peach jam
and balsamic syrup on rosemary flatbread

Smoked chicken on potato chips with onion marmalade with chive crème fraiche

Curried chicken salad with daikon sprouts, on wonton chips

House cured salmon with crispy dark bread and cucumber – radish salad

Mini corn tostadas with Chipotle grilled chicken, Cotija and salsa verde

Ancho glazed pork tenderloin on crispy brioche with plum marmalade

Mini Marsala mushroom risotto cakes with roasted peppers, arugula pesto
and truffle essence

Mini pizzas with Pt. Reyes blue, onion confit, and toasted walnuts

Mushroom and spinach croquettes with porcini crème fraiche

Grilled Flank steak on olive flatbread with piquillo pepper relish

A selection of domestic and imported cheeses
with marinated olives and crusty bread

Crispy grit cakes with liberty duck confit and chipotle – pepper relish

Crispy chicken croquettes with summer herbs, pesto and romesco

Bbq duck on corn griddle cakes with avocado Jicama salsa

Citrus marinated prawns with spicy mango sauce

Mini Gazpacho “espressos” with basil puree

Whiskey braised mushrooms with grilled country ham

Goat cheese fritters with onion marmalade

Rock shrimp cakes with chipotle remoulade

Rosemary skewers with grilled shrimp and aged balsamic

Mini sherry braised mushroom risotto fritters with roasted peppers,
3 herb puree, and white truffle essence

Crostini with proscuitto wrapped apricots and Pt. Reyes Blue

Grilled skirt steak tostadas with charred tomato ragout

Artisan cheeses with marinated olives, seasonal fruit, and crusty bread

Corn cakes with lime scented scallops with salsa verde

Creamy corn grit spoons with roasted shrimp and cabernet red eyed gravy

Crispy brioche with cured duck and summer melon

Seared Ahi on sesame wontons with wasabi crème fraiche’ and radish salad

Mini crab cakes with Meyer lemon aioli and 3 caviars

Rock shrimp ceviche on crispy tortillas with salsa verde

Crab puppies with lemon chipotle remoulade

Baby mushroom caps stuffed with lobster fondue and chive crème fraiche

Grilled shrimp on Bellwether Farms Carmody short bread
with avocado coulis and cucumber salad

Warm Dungeness crab gratin stuffed in mini filo cups with lemon crème fraiche

Seared Ahi on rosemary flat bread with basil pesto and sun dried tomato tapenade

Crispy brioche with lobster salad and water cress aioli

Grilled beef tenderloin Carpaccio with
onion marmalade and horseradish crème fraiche

Rosemary scented lamb on grilled olive flat bread with Piquillo pepper relish

Tomato risotto spoons with Cabernet braised pork and crispy scallions

Grilled potatoes with rosemary scented lamb sundried tomato- olive relish
and porcini crème fraiche