Buffets
Passed Hors D'oeuvres
Fresh Local Fruit and Cheese Platter
With a pineapple French cream fruit dip
And an assortment of crackers, sliced baguette and olive oil
Bruschetta and Crostini
Diced tomato, garlic, olive oil and chiffonade of basil
Bloody Mary Shrimp Cocktail Shots
Shrimp served in a shot glass with a spicy horseradish cocktail sauce
And a lemon celery garnish
Baked Yukon Gold Stuffed Potato Skins
Baked golden brown and stuffed with a Fontina cheese funduta and Prosciutto de Parma tossed with white truffle oil and garnished with fresh Italian parsley
Chocolate Truffles
Main Courses
Marinated Flank Steak
Thinly sliced and served on a bed of lightly tossed Arugula
Drizzled with a Vodka and Lemon Crème Fraiche
Sea Bass
Dusted with seasoned rice flour, pan seared and served with a Chardonnay, stone ground mustard beurre blanc
Accompaniments
Grilled Vegetable Skewers
A medley of fresh vegetables skewered, marinated in chive oil, and grilled
Israeli Couscous
Prepared with fresh herbs, butter and white wine
Salads
Baby Spinach and Red Onion
With a blood orange and Gorgonzola vinaigrette
Sonoma Organic Mix Baby Greens
With a smooth-creamy texture, balsamic vinaigrette
Coffee, tea, ice, and bread service included