APPETIZER MENU

Entrées starting at $45 per/person plus 18% service fee and local sales tax
Additional catering equipment, rentals, staffing, delivery and other service fees may apply

Choose 2 to 4 - starting at $4 per/person

Mozzarella Bar

Fresh mozzarella, mozzarella di bufala, burrata and ricotta with grilled breads and an assortment of toppings, spices, herbs and olive oils to drizzle as well as an assortment of balsamic vinegars

Mezze Display

Tabbouleh, hummus, eggplant caponata, tzatziki dip, dolmades (grape leaves), phyllo triangles with spinach, Kalamata olives, chunks of feta, pita bread and olive bread

Spanish Tapas Display

Blue cheese stuffed bacon wrapped dates, marcona almonds, marinated olives, Spanish cheeses, Serrano ham, chorizo, quince spread, crackers and grilled breads

Spiced pecans with rosemary and sea salt

Almond or blue cheese-stuffed dates wrapped with bacon

Antipasti platters with imported meats and cheeses, olives, tapenade and bread sticks

Caprese skewers with tomatoes, fresh mozzarella balls and basil or antipasti skewers with tomatoes, fresh mozzarella balls, artichoke hearts, pepperoncini, Kalamata olive and salami

Fruit & domestic cheese platter

Arancini – Risotto balls stuffed with mozzarella and fried served with spicy arrabiatta sauce

Caramelized onion dip with pommes frites slices (homemade potato chips)

Hot artichoke dip served with crostini

Smoked salmon deviled eggs

Shishito peppers charred in cast irons with coarse salt and lemon

Brie stuffed with dried cranberries, walnuts, apple and brown sugar wrapped in puff pastry and served with crackers

Brie with dried apricots and apricot preservers, walnuts, crumbled blue cheese wrapped in puff pastry served with crackers and crostini

Fried brussels sprouts with applewood smoked bacon, spiced pecans and grated parmesan

Avocado toasts – thinly sliced prosciutto, sliced avocado and burrata on sliced, toasted sunflower seed bread drizzled with extra virgin olive oil

Potato skins with cheddar, bacon, sour cream and chives

Potatoes with caviar and crème fraiche (pairs great with filet bites)

Polenta rounds topped with mushroom ragu

Spinach, swiss chard and parmesan shavings

Chilled soup shooters

Watermelon gazpacho with watermelon, heirloom tomatoes, serrano chilis and topped with feta and dill

Green garden gazpacho with green grapes, cucumber, honeydew, green bell pepper, cilantro, chives and lime juice

Chilled cucumber with yogurt and sour cream, mint, lemon and cucumber garnished with crème fraiche

Carrot ginger chilled soup with jalapeno and coconut milk

Mini taco bar – mini tortillas, grilled shrimp, short ribs and roasted chicken with assorted toppings and salsas

Tortillas crisps topped with avocado corn relish with choice of shrimp, cilantro lime chicken or grilled beef

Nacho Bar

Homemade tortilla chips with assorted toppings

Our cheese blend of Oaxaca melting cheese, cheddar added to our special sauce, ground beef and beans, chili verde, jalapenos, sliced black olives, diced tomatoes, sour cream, salsas

Short rib and fontina taquitos with chipotle lime dipping sauce

Mini chicken flautas with cotija and salsa roja

Phyllo triangles with spinach and feta

Sausage, sage and potato puffs with harissa aioli

Beef and asparagus negimaki – asparagus and scallions wrapped in soy and ginger-marinated beef tenderloin

Eggplant rollatini – grilled Japanese eggplant slices become wrappers for crumbled feta, toasted pine nuts, mint and basil drizzled with balsamic syrup

Mac ‘n cheese

Fried macaroni and cheese bites – cut into squares, rolled in panko breading and fried

Mini Quiche in assorted flavors to pick from

Pureed pea and mint

Cherry tomato and pecorino

Sauteed mushroom and fontina

Bacon and gruyere

Caramelized onion and gorgonzola

Empanadas – puff pastry pockets stuffed with choice of beef, chicken or vegetarian fillings

Ground sirloin, dried cherries, pine nuts and tomato

Chicken, apples, rosemary and cheddar

Manchego and olive

Elaine’s “wings” and “waffles” – mini sweet potato Belgium waffles with Vermont maple syrup served alongside southern fried chicken wings with ‘hot wing” sauce

Mini butternut squash soup or tomato basil in es

presso cups with Gouda and brie grilled cheese toasts

The above garden green gazpacho with “mini” sea bass or halibut tacos served on a lime wedge with mango salsa

Mini crab cakes with classic remoulade

Dungeness crab dip with lemon panko topping served with crostini

Ceviche –Ahi & halibut with mango, red onion, cilantro and avocado

Crabtini in little parfait cups with Dungeness crab, chives, tarragon, lemon zest and fresh lemon aioli

Ahi tuna poke seasoned and served with Bibb lettuce leaves

Chilled prawns served with Grey Goose cocktail sauce

Coconut prawns with horseradish marmalade

Sambucca, olive oil and rosemary grilled prawns with arugula aioli

Marinated chili-garlic prawns with cilantro and jalapeno

Pan seared sea scallops wrapped with applewood smoked bacon served with a spicy dipping sauce

Fresh clams casino oven baked with bacon, herbed panko and parmesan crust

Crab and smoked salmon with avocado crostini served with burrata on the side drizzled with extra virgin olive oil and sea salt

Shucked fresh oysters on ice with horseradish cocktail sauce or black pepper mignonette

Oyster shooters with Bloody Mary cocktail sauce

Coconut milk and red curry- marinated chicken satays with spicy peanut sauce garnished with cilantro, mint and crushed peanuts

Mini chicken Wellington bites with mushroom duxelle wrapped in puff pastry

Bacon and red bell pepper-wrapped chicken bites with red bell pepper aioli

Mediterranean chicken skewers marinated in rosemary, garlic and drizzled with lemon sauce

Buttermilk fried chicken skewers with Caesar dipping sauce

Wings -

Alabama white sauce with mayo, chives, horseradish and creole mustard

Buttery Nashville hot sauce with blue cheese

Vietnamese with Peanut sauce

Buttermilk Tandoori with yogurt sauce

Pork wings – 2 or 4 ounces each with chile garlic sauce

Asian chicken salads with chopped cabbages, julienne red bell pepper, julienne carrots, green onions, cilantro, mint and peanuts with a spicy peanut dressing in mini take out boxes with chop sticks

Cherry tomato BLTs – a single bite, topped with a dollop of mayonnaise, lettuce and bacon

Lettuce wraps with choice of marinated beef, chicken, pork or tofu and accompaniments of cilantro, peanuts, scallions, sprouts, julienne bell pepper and chili garlic dipping sauce, peanut sauce and soy sauce

House made jalapeno poppers filled with pepper jack and dipped in beer batter served with a chili- lime dipping sauce

Pumpkin ravioli with burned butter, sage, parmesan shavings with hazelnut and amaretti garnish

Mushroom ravioli with a mushroom and marsala wine sauce

Fried Osso Bucco ravioli with marinara sauce for dipping

Baby red potatoes with crème fraiche and caviar

FLATBREAD PIZZAS

Asparagus, mushroom and prosciutto pizza with fontina topped with arugula, lemon and olive oil

Mediterranean pizza with oven roasted tomatoes, Kalamata olives, pine nuts, oregano, mozzarella and feta

Italian caprese with burrata, oven roasted heirloom tomatoes, basil and extra virgin olive oil

Southwestern with shredded beef short ribs, shredded pork or vegetarian fire roasted poblano peppers, roasted corn, black beans, cilantro and green onions, pepper jack and cotija cheeses drizzled with poblano vinaigrette

Italian antipasti with mozzarella, provolone, salami, Italian sausage, mortadella, black olives and roasted red bell peppers

Pork belly flatbreads with caramelized onions, sliced garlic, Oaxacan cheese and mushrooms finished with cilantro-parsley oil

BRUSCHETTA

Oven roasted tomato with burrata cheese and fresh basil drizzled with extra virgin olive oil

Fresh melted mozzarella, sage and prosciutto on grilled sourdough

Grilled peach, arugula and burrata with balsamic syrup

Antipasti bruschetta with mortadella, Genoa salami, slice of provolone, pepperoncini and black olives

MINI SANDWICHES

Chicken salad with smoked almonds, tarragon, shallots and celery on white Pullman cut into triangles with edges dipped in smoked almonds

Baby BLT sandwiches with applewood smoked bacon, tomato, lettuce and rosemary/garlic aioli on rosemary foccacia rounds

Pastrami and Swiss with caramelized yellow onions and Dijon on marble rye rounds

Mini lobster rolls with chunks of lobster, tarragon, chives and lemon aioli in mini buns

SLIDERS

Angus beef sliders with cheddar, tomato and garlic aioli garnished with a baby pickle on a pretzel bun

Mini filet mignon steak sandwiches with caramelized red onion, fontina cheese and arugula with arugula aioli

Mini prime rib sliders with horseradish crème fraiche, caramelized onions and au jus for dipping

Buffalo chicken slider with fried chicken breast, ranch dressing topped with blue cheese and Frank’s hot sauce on an oil top bun garnished with celery

Southwest slider with ground chicken, fire roasted poblano pepper, pepper Jack cheese and chipotle aioli on a cheesy bun

Pita burger with ground lamb, cucumber, red onion, crumbled feta and arugula in a mini pita

Thai-style pulled pork sandwiches with ghost pepper slaw

Mini Nathan’s hot dog bar with all the fixings

MEATBALLS

Thai pork meatballs with chili dipping sauce

Italian beef meatballs with marinara dipping sauce

Greek lamb meatballs with yogurt dipping sauce

Mini Beef Wellington Puffs

Filet and puff pastry packages with mushroom duxelle

Filet bites, skewered and topped with pistachio butter served with pomme frites

Short rib ragu in little pots with mashed potatoes and carrots (very cute and tasty)

Grilled and cut into individual bites with chimichurri dipping sauce

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