Appetizer
Platters
We recommend 4 - 6 pieces for light hors d'oeuvres and 6 - 8 pieces
for heavy hors d'oeuvres every two hours.
* On-Site Chef may be required
Korean Kalbi Beef Short Ribs
Kalbi Marinated Short Ribs with Green Onion and Sesame Seed
* Braised Short Ribs
Fiddlehead Ferns, Maitaki Mushroom Pesto, Demi Glace
* Braised Curry Lamb Shank
Slow Braised Lamb in Curry Spices, Israeli Cous Cous Cake
* Filipino Style Lumpia Rolls
Bean Sprouts, Carrots, Spiced Beef, Spring Roll Sauce
Fennel Sausage and Artisan Cheese Stuffed Mushrooms
Artisan cheese, Roasted Pepper Romesco, and Microgreens
Duos Meatball Sliders
Fennel Marinara, Arugula and Pecorino Cheese in Brioche Rolls
Steak and Provolone Cheese Slider
Thinly sliced Tri-tip Steak, Caramelized Onion, Roasted Peppers, and an Au Jus Drizzle
Green Chile Slider
Chorizo and Sirloin Steak, Caramelized Onion, Anaheim Chiles,and Provolone Cheese
Zesty Chicken Po Boy Sliders
Tomato, Cilantro, Jalapeno, and Napa Cabbage Slaw
Thai Chicken Crepe
Mango and Herb Slaw, Curry Peanut Lime Sauce
* Fried Chicken Buffalo Wings
Zesty Fried Chicken Buffalo Wings with Chipotle Honey
5 Spice Duck Confit
Roasted Sweet Potatoes with Triple Cream Cheese on Crostini with Fig Compote and Confit of Organic Duck
Dungeness Crab Cakes
Hand Picked Dungeness Crab Cakes with Washington Apple and Wild Watercress Slaw with a Citrus Aioli
Surf and Turf
Crisp Salami Disc with Dungeness Crab and Apple Salad
* Coconut Crusted Shrimp
Sweet Thai Chili Pudding and Coconut Foam
Shrimp and Scallop Ceviche
Citrus Marinated Shrimp and Scallop with Avocado, Tomato, and Fresh Herbs
* Lobster Butter Poached Prawns
Pesto Buttermilk and Yukon Potato Puree, Tobiko
* Pan Seared Tarragon Scallops
Preserved Lemon and Pork Lardon Salad with a Tarragon Crème
Sesame Seed Crusted Ahi Tuna
Wonton Crisp, Soy Ginger Sauce, Microgreen Salad
Risotto and Artisan Cheese Cakes
Tomato Relish and Balsamic Micro Greens
Caprese Skewers
Drizzled with a Basil and Stoneground Mustard Vinaigrette
Seasonal Vegetable Crudite
Chive tied and served with an Herbed Vinaigrette
* Leek Confit with Chevre Cheese
Brown Buttered Crostini with Garlic and Herb, Cracked Black Pepper
Artisan Cheese and Vegetable Stuffed Mushrooms
Beechers Artisan Cheese, and Farm Fresh Vegetables, Wild Asparagus Spear
"Quinoa Caviar" on Crumpet
Quinoa Grain with Cilantro and Jalapeno Creme on Mini Crumpet
Edamame Hummus
Edamame Puree, Baby Shiitake Mushroom, Black Sesame Seed, and a Soy Ginger Glaze
Thai Fresh Spring Rolls
Mixed Greens, Fresh Seasonal Vegetables, Herb, Peanuts, and Mango, Thai Peanut Sauce
Minimum amount of
12 servings per selection
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