These menus are meant to give you a small sample of the diverse types of food we have served. Each of these menus was customized to the client; taking into consideration their likes, dislikes and style of party or event and their budget. Prices are available upon request.

Elegant Dinner Party 1

Appetizer: Trio of ceviche (Mexican, Cuban,
Peruvian)
Salad: Watermelon and Papaya salad with
Tequila Vinaigrette
Main Course: Slices of herb rubbed, roasted
pork tenderloin topped with chorizo
ravioli, served with a Serrano and cilantro pesto and corn cream.
Dessert: Mexican Chocolate Pots de Crème

Elegant Dinner Party 2

Appetizer: Prawn cocktail with lemon
vinaigrette, Fig and goat cheese pizza with pomegranate and arugula
Main Dish: Sherry marinated roasted
California Cod served on Fennel
compote
Side Dish: Stuffed sweet potatoes
Dessert: Red Velvet cupcakes with cream
cheese frosting

Cocktail Party 1

Apricots stuffed with goat cheese topped with toasted pistachio’s, drizzled with local honey and finished with Pink Salt

Caramelized pears with gorgonzola with toasted walnuts served in lettuce/endive leaves

Roasted Fennel soup with orange relish served in shot glasses

Pesto and tomato torta served on crostini (layers of pesto, goat cheese, sundried tomato pesto)

Roasted shrimp with Champagne Buerre Blanc
Chicken Souvlaki skewers with Tzatziki Sauce

Roaring 20’s Cocktail Party

Cream of Cauliflower and Garlic soup with mini breadsticks

Thai curry and Squash soup

Wild Mushroom Crostini

Finger sandwiches:

  1. BLT’s with Basil mayo and Avocado on sourdough
  2. Deviled Egg with capers and tarragon on white bread (sliced bread was invented in the 1920’s, finger sandwiches were usually made with pimento cheese, and deviled eggs were all the rage)

Chicken Kiev Skewers (Chicken Kiev was huge in the ‘20’s, considered very gourmet)

Caesar Pizza (Caesar Salad was invented in the ‘20’s): Grilled romaine, kalamata olives, parmesan and mozzarella cheese, crispy prosciutto bits and drizzled with Caesar dressing served on flatbread.

Dessert: Sugared Donut holes (another big ‘20’s item) and mini-cupcakes

Holiday cocktail Party

Feta, Spinach and bacon stuffed mushrooms

Roasted Shrimp with Tabasco butter sauce

Caramelized fennel soup with orange relish

Sausage and fig pizza with goat cheese and pomegranate vinaigrette

Blue cheese and cranberry crostini

Dessert tray of cookies/mini cupcakes/sugared cranberries

Gluten-Free Cocktail Party

Self-serve Buffet:

  1. Pesto and Sundried tomato torta serve with gluten free crostini
  2. Apricots stuffed with goat cheese, pistachios and honey
  3. Caramelized pears with gorgonzola cheese and roasted pecans served in lettuce cups
  4. Cheese and fruit tray with gluten free crackers

Passed Menu:

  1. Roasted butternut and Poblano soup with cilantro pesto served in shot glasses
  2. Sesame crusted salmon with orange miso dipping sauce
  3. Marinated Shrimp with a champagne buerre-blanc

Dessert:

  1. Apricot Amoretti cookies
  2. Chocolate dipped macaroons