Hors D’oeuvres
Two dozen pieces per platter.
When placing your order, please inform whether you would like the hors d’oeuvres passed or stationed.
Wild Mushroom Profiteroles $46
wild mushrooms, braised shallots, tarragon and Gruyère cheese served in tartufata pâte à choux puffs
Brie, Apple and Prosciutto Sliders $48
toasted brioche with apple compote, Brie cheese and crisp prosciutto
Coconut Prawns $65
tempura-battered and coconut-encrusted tiger prawns fried golden brown with mango dipping sauce
Mini Beef Wellingtons $54
sautéed wild mushroom duxelles and tender filet mignon, rolled in light and flaky puff pastry
Ceviche Tostadas $50
tender sea scallops and day boat fresh fish cured in citrus, avocados and sweet peppers on a tortilla crisp with cilantro crema
Petit Dungeness Crab Cakes $85
sweet bell peppers and chives mixed with seasonings and fresh crab meat, pan seared golden brown and served with pepper aioli
Short Rib Tartlet $56
slow-braised boneless rib with red wine marinara, parsnip purée and fried onion strings
Oysters on the Half Shell $58
freshly shucked and served on shaved ice with cocktail sauce and lemons
Duck Confit-Cranberry Tartlet $48
house-cured Sonoma Saveur artisan duck with cranberry-orange glaze in a crisp phyllo cup with toasted pistachios and citrus cream cheese
Ponzu Chicken Skewers $48
panko-encrusted chicken breast fried golden brown, dunked in a sesame-citrus-sweet soy glaze and served with chopped scallions
Court-Bouillon Poached Shrimp $54
served with cocktail sauce and lemons
French Onion-Stuffed Mushrooms $45
pork sausage, caramelized onion and a Gruyère cheese crust, baked in large mushroom caps with a zesty horshradish supreme sauce
Fall Harvest Risotto Croquettes $32
butternut squash, roasted fennel, caramelized onions and Pecorino Romano
Artichoke Bruschetta $36
vine-ripened tomatoes, kalamata olives, fresh mozzarella and basil, served on toasted garlic focaccia bread
Hors D’oeuvre Displays
Each display provides hors d’oeuvres for 20 guests.
Deluxe Crudités $96
raw, marinated and grilled seasonal vegetables, served with spinach-artichoke dip and crostini toast
Meat & Cheese $130
assorted artisanal cheeses with crostini toast, salami and soppresata with dried figs, apricots and spiced walnuts
Carving Station $299 (additional charge of $100 labor fee for carving chef).
slow-roasted prime rib, served with rolls, au jus, caramelized onions and horseradish cream
Adriatica $229
Pistachio Lamb Meatballs and Stuffed Mushrooms
Short Rib Tartlets and Artichoke Bruschetta
served with hummus, tzatziki and sesame pita
Artisanal Cheeses $85
assorted artisanal cheeses with crostini toast, dried figs, apricots and spiced walnuts
Baked Brie en Croûte $60 per half wheel
double-cream Brie baked in puff pastry, served with crostini and poached pears
Fresh Fruit $95 full platter / $50 half platter
seasonal display of fresh fruit and berries, served with Devonshire cream
Petit Desserts $150
assorted truffles, tartlets and petit fours
Deneb Williams ~ Executive Chef
Jill Berger ~ Pastry Chef
Prices and menu are subject to change.
A taxable 20% service charge and sales tax are additional.
Other menu items can be made available upon request.