Sample Menu #1

Tray-passed Hors d’oeuvres

POACHED PEAR TARTLET

Port-poached pears in a filo tartlet topped with brie and rosemary. VEG

CRAB OR SMOKED SALMON CAKES

House smoked salmon OR Chilean crab , red onion, red and yellow peppers. With lemon dill cream.

 CHEVRE-FILLED PROFITEROLS

Seasoned goat cheese and chive cream in a house-made profiterole puff. VEG

 HOUSE TAPENADE BURRATA CROSTINI

House-made tapenade W Seasoned burrata cheese on toasted crostini . VEG,

Custom Buffet

GRILLED ROSEMARY CHICKEN

Seasoned grilled chicken breast with rosemary-infused olive oil. Served with fresh herb beurre blanc.

 PEPPERED BEEF TENDERLOIN

Grilled beef tenderloin seasoned with cracked black pepper and olive oil. Served with house-made demi-glace.  

 TWICE-BAKED ROASTED RED POTATOES

Herb-roasted red potatoes, smashed and drizzled with herb-infused olive oil. VEG, V, DF, GF

 ROASTED ARTISAN ROOT VEGATABLES

Parsnips, carrots, yellow and red beets, lightly seasoned with rosemary-infused olive oil. VEG, V, DF, GF

 RUSTIC GREEN SALAD

Red Dog Farm mixed greens, cherry tomatoes, cucumber, red onion, and carrot slices with feta cheese, almond slivers,

and balsamic vinaigrette. VEG, GF

FRESH LOCAL BREADS

With whipped organic butter.

 Sample Menu #2

Tray-passed Hors d’oeuvres

 TOASTED PEAR CROSTINI

House pear butter, gorgonzola, and fried sage. VEG, GF

 SMOKED SALMON RANGOON

Wonton-wrapped house smoked salmon, cream cheese, dill, and capers. GF

 BACON-WRAPPED MEDJOOL DATES

Dates filled with boursin/chevre cream and wrapped with bacon. GF

Custom Buffet

SEARED CAPE CLEARE SALMON

Seared wild-caught Alaskan salmon seasoned with fennel salt and lemon zest. GF

 CHICKEN ROULADE

Rolled seasoned chicken with sundried tomato ricotta filling, wrapped in prosciutto. GF 

ROASTED GARLIC MASHED POTATO

Mashed russet potatoes blended with roasted garlic and seasonings. VEG, GF

 DILL-GLAZED HEIRLOOM CARROTS

Fresh local heirloom carrots roasted and glazed with agave dill blend. GF, VEG, V

 QUINOA-STUFFED ZUCCINI BOATS

Savory vegetable quinoa in a grilled zucchini boat. GF, VEG, V

 STRAWBERRY SPINACH SALAD

Fresh local spinach, strawberries, toasted almonds, and chevre cheese with house raspberry vinaigrette. VEG, GF

 FRESH LOCAL BREADS

With whipped organic butter.

Desserts