Appetizers

International Cheese Board*
selection of fine cheeses with crackers
and local rustic breads

Curried Chicken Endive Boats
filled with our signature almond-chicken salad

Oven Dried Tomato Tartlettes*
with roquefort blue, caramelized onions,
thyme and savory pastry crust

Barcelona Prawns
tender prawns roasted in a spicy paprika-
garlic olive oil with the flavors of Spain

Gingered Shrimp Wonton Flats
crispy wonton chips drizzled with
sweet plum sauce

Beautiful French Garden Crudités*
a great selection of seasonal vegetables
with roasted pepper-provencal herb cream

Moroccan Hummus and Curried Chip Feast**
with tahini & fresh vegetables for dipping

Classic Antipasti Platter
imported meats and cheeses with marinated
vegetables, olives and pickled tidbits

Brie & Woodland Mushroom Crostini*
melting French triple cream with
truffled mushroom saute

Smoked Salmon Crostini
moist house- smoked fillet
with crème fraiche, watercress & lemon

Jeweled Cucumber Cups*
with roasted beets and watermelon

Bruschetta Caprese*
Vine tomatoes, Fresh Mozzarella,
XV Olive Oil and Basil Chiffonade

Waldorf Salad Endive Spears*
tart apples, grapes, walnuts and
aromatics on herbed goat cheese

Cabo Shrimp Margaritas
in a stemmed glass with mango
salsa & lime

Samosas Deconstructed**
potatoes and green peas in savory Indian
spice on crisp pastry triangles, drizzled
with tamarind reduction

Beef Tenderloin on Potato Coins
with mushroom shallot duxelle,
horseradish aioli

Scallop Skewers with Jade Sauce
wine and lemon poached scallops with
cherry tomatoes and a jewel-green
Thai flavored dipping sauce

Very Fun "Buffalo" Chicken Skewers
breast meat marinated and lightly fried
with spicy sauce and cooling blue cheese dip

Chef Stations
A fresh approach to serving with interactive live cooking on site by our team of chefs

Cabo Shrimp Saute Station
prawns sauteed with garlic and lime
served on crunchy lettuce leaves
with a trio of salsas

Chef's Curry Station*
prepared before your eyes, aromatic
Thai curry with stir fried vegetables
& chicken~presented
in "takeout" boxes with chopsticks

Chef's Paella Station
created before your eyes, Spain's
national saffron rice dish with seafood,
chicken & sausage

Italian Pasta Toss Station
cavatappi pasta tossed with our fresh
puttanesca sauce, prepared live with
fresh shaved parmesan, & a ariety of
italianate vegetables

Caribbean Jerk Veggies & Pork Station
"All the flavors of the islands monn"
presented with our tropical coconut rice

Caesar Salad Toss Station*
a classic! With crisp romaine, torn croutons,
reggiano parmesan
and our famous caesar dressing

Artichoke Heart-Cheese Fondue*
served with fresh vegetable and
baguette dippers

Pastry Wrapped Baked Brie*
stuffed with cherries, walnuts pecans
and roasted garlic

Beef Wellington Bites
beef tenderloin, mushroom duxelle
& aged gruyere on butter pastry

Balsamic Pork Tenderloin
on Sweet Potato Coins
layered with dried cranberry-apple
chutney & aioli

Warm Garlic Crab Dip
creamy, cheesy and loaded with
roasted garlic & sweet crab meat
served with crisp vegetables and
sliced baguette

Grilled Chicken & Pasilla Quesadillas
with melting pepperjack, cilantro & sauteed
veggies accompanied by fresh guacamole,
our special house salsa fresca & sour cream

Coconut Crusted Prawn Skewers*
with sweet-hot chili sauce

Lobster Stuffed Mini Potatoes
baby reds scooped and filled with lobster, crème fraiche & chives

Chorizo & Black Olive Empanadas
golden pastry filled with spicy sausage
and caramelized onions with a
fresh parsley-lemon pesto

Artichoke, Pancetta & Basil Risotto Cakes
crispy-creamy rice fritters flavored
with parmesan

Pork Tenderloin Mini Sandwiches
balsamic marinated and grilled pork, sliced
and piled on slider rolls with tangy
white cheddar, cranberry apple chutney
& grain mustard sauce

Beautiful Seasonal Fruit Display*

Southwest Crab and Corn Cakes
chipotle aioli and fresh lime

Sweet Corn and Wild Rice Cakes*
with spicy N'Orleans remoulade

Eggplant Parmesan Rounds*
sandwiched with basil & fresh goat cheese
crowned with sun-dried tomato-caper sauce

Shrimp & Scallion Potstickers
with duet of dipping sauces; fiery & tangy

Phyllo Wrapped Chicken Skewers
flaky pastry surrounds roasted garlic,
feta cheese and chicken breast with
balsamic mustard

Italian Mini Pizzettas*
~roasted tomato & fresh mozzarella~
~prosciutto, cream & parmiggianno reggiano~
~basil pesto & pine nuts ~

Mini "Corn" Dogs
Aidell's gourmet sausages, dipped in our
own batter and crispy fried
with grain mustard - a real crowd pleaser

Curried Salmon Stars
our house smoked salmon and a zesty
coconut curry fills a crispy wonton shell
dusted with orange spice

Turkey and Pork Sausage Meatballs
rolled with gorgonzola and pine nuts

Beth's Famous House Chips & Salsa*
hand fried gourmet flour tortillas tossed in
our secret spices paired with
fresh tomato salsa

Mini Sandwich Selection
a mix of our favorites: meatloaf, fontina &
tapenade, roast turkey breast with chutney &
mustard and grilled veggie with basil pesto
and greens

Entrees
Table Service and Buffet Selections

Garlic Herb Crusted Chicken Breast - with a touch of parmesan, finished with a marsala caper
sauce

Chicken Breast Roulade - boneless breast stuffed with fontina, spinach & basil; sliced and served on
a rustic tomato sauce

Lemon-Sage Roast Cornish Game Hen - stuffed with caramelized onion walnut bread & herbs,
dried cherry sauce

Chicken & Vegetable Saute - chicken breasts with new potatoes, butternut squash and seasonal
delights, in a forest mushroom veloute

Balsamic Grilled Pork Tenderloin - the filet mignon of pork with a robust marinade, served with
glazed fig jus

House Smoked Pork "T-bone" Chop - smoked over hickory, lightly glazed with honey &
accompanied by our cranberry-apple chutney

Mushroom Crusted Beef Tenderloin - seared and roasted with a cabernet demi glace

Zinfandel-Rosemary Beef Tritip - marinated overnight, grilled and served with a zinfandel jus

Seared Rare Ahi Tuna with Mango-Cucumber Salsa - sesame oil and ginger rub

Soy-Ginger Glazed Beef Tritip - grilled and sliced with a sesame-scallion demi glace

Viognier Prawns with Garlic Butter - fresh basil, parsley and a touch of lemon

Porcini Crusted Halibut Filets - dusted with an earthy spice, sauteed in olive oil, with golden
pepper coulis

Lemon-Herb Poached Salmon - delicately baked with leeks, bay and seasonings, presented
with a warm lemon basil vinaigrette

Stuffed Eggplant Athens* - eggplant cups filled with spinach, tomatoes, feta cheese & herbs;
baked with an olive - sweet pepper sauce

Pork "Saltimbocca" - thinly pounded scallops layered with fontina, prosciutto & marjoram

Smothered Portabella Mushroom "Steak"* - seasoned and grilled mushroom caps, covered
with a rich swiss cheese & garlic fondue sauce

Vegetable Torta* - artichoke hearts, forest mushrooms and a medley of peppers with two cheeses
and flaky puff pastry

Lasagna Verde* - spinach, pesto, ricotta and oven dried tomato sauce layered with seasonal
vegetables

Pasta Butterflies with Hazelnut Pesto* - italian greens, balsamic onions, parmesan tossed
with farfalle

Gemelli Pasta Basilico* - grilled vegetables with our own light basil cream sauce and pasta twists

Individual Beef Wellingtons - beef tenderloin with mushroom tapenade, artichoke hearts,
cambazola cheese & puff pastry

Lasagna Bolognese - a rich shredded beef & tomato sauce with ricotta, fontina and parmesan
cheeses, italian greens

Cherry Laquered Duck Breast with Scallion Sauce - pan seared and roasted with our own five-
spice blend

Accompaniments

Emerald Salad*
chopped romaine hearts with asparagus,
artichokes, peas and green goddess dressing

Classic Caesar Salad
chopped romaine hearts, torn croutons,
and parmesan in a tangy lemon dressing
(no raw eggs are used)

Confetti Orzo Pasta Salad*
with diced vegetables and champagne
vinaigrette

Caprese Salad
fresh mozzarella, vine tomatoes, basil
and olive oil

Pearl Cous Cous &
Woodland Mushroom Salad*
with organic greens &
curried sherry vinaigrette

Confit of Duck with Porcini Infused Forbidden Rice
on a salad of mache, summer sweet corn,
heirloom tomatoes and balsamic syrup

Ruby Salad*
fresh roasted beets, oranges and
goat cheese in an orange vinaigrette
over baby arugula

Vintner's Garden Salad*
organic baby greens with red grapes,
glazed walnuts, gorgonzola and
blackberry-zinfandel vinaigrette

Summer's Best Heirloom
Tomato Platters*
sliced multi-colored gems drizzled
with lemon olive oil
available seasonally

Antipasti Salad
crisp romaine & radicchio tossed
in red wine vinaigrette
with salami, marinated tomatoes,
artichokes, olives and fresh mozzarella

Greek Island Salad*
baby spinach with cucumbers, tomatoes,
roasted peppers, feta cheese and
oregano-lemon dressing

Haricot Vert & New Potato Genovese
in the Italian tradition, lightly dressed
with parsley and lemon aioli