Hors D'oeurves

The list of items below are a sampling of our menu style and is only a reflection of what is available, depending on the season. We work with you to customize your culinary experience to fit your event and your style.

Cheese Platter

Assorted Cheese and seasonal fruit, served with lavender honey

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Assorted Tea Sandwiches

Croque Monsieur, Roast Beef and pepper jack cheese, Grilled Spring Vegetables

served with micro green lettuces and herbs
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Cocktail Shrimp

Served in cucumber-watercress cups, with a spicy avocado

and Meyer lemon cream sauce
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Farmer’s Cheese, and Arugala

canapé with marinated tomatoes, and cold pressed flax seed oil
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Steak Dianne

Top Sirloin with a brandied peppercorn sauce, served on a puff pastry toast point
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Pulled Pork BBQ

Served on a miniature sesame bun, finished with a celery root Cole slaw
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Zucchini rollatinis

filled with herbed ricotta cheese
finished with sundried tomato oil, and balsamic reduction

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Waldorf and grilled radicchio wraps

roasted chicken folded with grapes and toasted walnuts in a provincial herb aioli
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Pork and ginger Dim Sum

Pork and shrimp dim sum, finished with a sesame chili oil blend
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Endive Points

filled with Point Reyes blue cheese, macadamia nuts, shallots, and thyme.

Finished with balsamic reduction and white truffle oil
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Ahi Tuna Tartar

served on spoons, with green olive and caper tapenade

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Bacon wrapped Prawns

Applewood smoked bacon wrapped prawns with a spicy tomato coulis
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Marinated olive tray

An assortment of Kalamata, Cerignola, and Pischelini olives
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White bean and Mortadella Bruschetta

Finished with marinated tomatoes and shaved parmesan
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Chicken breast Roulade

Bite sized roulade with Swiss cheese, oven roasted tomatoes, and garden herbs,

in a sherry cream sauce
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Mozzarella and Prosciutto

wrapped with honey-roasted pears
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Albondigas

Mexican meatballs in a rich dried chili sauce

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Wild Mushroom and Lamb Pie

With Goat Cheese and Oregano

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Vegetable Crudite Platter

An assortment of marinated and grilled vegetables

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