The menu is a mix of catering for all occasions in the Bay Area, and the menu changes with the seasons. Be sure to contact us about making your menu special!
Hor d'oeuvres
Light snacks served before or ahead of a meal. Great for small parties or pick many different ones and make them a meal.
Chicken Phyllo Rolls of Home Smoked chicken, avocado and spring herbs
Endive spears with Laura Chanel goat cheese, Port poached dried figs topped with caramelized pecan
Seared Scallops on Fennel pancake with saffron –Dijon cream aioli
Entrée
The main course of a meal in formal dining. This can be a sit down dinner with service or a self service.
Grilled Salmon with Fresh Herb and Preserved Lemon Relish
Marinated Red Snapper with Spring Vegetable Confetti drizzled with Hot Lemon Vinaigrette
Chicken Cutlets with Crème Fraiche Sauce and parsley-Tarragon Bread Crumbs
Salad
A cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients. No meal in California is complete without a salad showcasing only the freshest and local ingredients.
Baby Greens and Arugula with fresh Strawberries, Mandarin oranges tossed with honey-lemon vinaigrette
Arugula and Spinach Salad with Avocado, Mandarin oranges tossed with Rice wine vinaigrette
Sides
A dish served as subsidiary to the main one. Side dishes such as vegetable, potatoes and bread are commonly used with main courses throughout many countries of the western world. Mac and Cheese is a vegetable, right?
Wild and Basmati Rice Pilaf
Haricot Vert Baby Green Beans with Toasted Almond and lemon brown butter
Spring Garlic mashed New Potatoes with parsley
Dessert
A course that concludes a meal. The course usually consists of sweet foods and beverages, but may include coffee, cheeses, nuts, or other savory items.
Comfort Food with a California Twist 