- Petite Allumette Vegetables Colorful array of crisp, seasonal julienne cut vegetables delicately arranged atop your choice of two gourmet spreads such as Vegetable & Herb Dip or Roasted Garlic Tihini.
- Pita Bread Served with choice of hummus or spinach artichoke dip.
- Stacked Fruit Skewers Fresh, chilled seasonal fruit skewers beautifully and carefully presented.
- Antipasto Canapes Imported Italian Salami and Prosciutto with Mediterranean Cheeses resting on an assortment of gourmet crackers and paired with Sicilian olives.
- Tomato Bisque shooter With grilled cheese. Roasted tomato, basil, and goat cheese bisque with a three cheese grilled sandwich on asiago and olive bread
- Fried Ravioli Breaded ravioli, stuffed with jalapeno cheese and served with avocado ranch and churrasco sauce
- Bruschetta Diced Roma Tomato, fresh sweet basil, garlic, extra virgin olive oil, and balsamic
- Buffalo Chicken Empanadas Buffalo style chicken with blue cheese in a crispy empanada topped with avocado ranch
- Prosciutto Wrapped Asparagus Stuffed with herb cream cheese
- Caprese Kabobs Skewered fresh mozzarella, basil, and heirloom tomatoes with a balsamic drizzle
- Andouille Sausage Kabobs Grilled with red bell peppers, red onions, and served with a mustard sauce
Premium Hors D'Oeuvres
- Seared Ahi Sushi grade ahi tuna with a wasabi creme fraiche pickled ginger, cucumber
- Crab and Lobster Wontons Lump crab, Maine lobster and goat cheese in a crispy wonton shell with sweet chili and soy wasabi
- Mini Ceviche Tostada Fresh local halibut ceviche on crispy tortilla with avocado salsa and chipotle aioli
- Bacon Wrapped Scallops With chive aioli
- Choripan Sliders Flavorful South American grilled sausage served on mini baguettes with chimichurri sauce
- Mini Beef Wellington Beef tenderloin wrapped in puff pastry with caramelized onion and balsamic vinegar
- Baby Heirloom Spinach Salad Red and green baby heirloom spinach, hearts of palm, blanched asparagus, slivered almonds, heirloom tomatoes, and wasabi micro greens with a lemon herb vinaigrette
- Goat Cheese & Strawberry Baby Kale Salad Organic baby kale, fresh strawberries, goat cheese, macadamia nuts, sweet peppers, and pea tendrils with a house balsamic vinaigrette
- Cranberry Walnut Salad Sun-dried cranberries, caramelized walnuts, and gorgonzola crumbles with a house balsamic vinaigrette
- Caprese Salad Heirloom tomatoes, buffalo mozzarella, arugula, fresh basil, with balsamic vinegar and Himalayan pink salt
- Yukon Gold Smashed Potatoes
- Roasted Root Vegetables
- Asparagus With Truffle Oil
- Wild Long Grain Rice
- Wild Mushroom Risotto Cake
Vegetarian & Vegan Entrees
- Ravioli Butternut squash, wild mushroom or artichoke ravioli in your choice of cream sauce or pomodoro
- Spinach & Roasted Garlic Tortelloni Roasted garlic and spinach mixed with fontina, ricotta, and grana padano cheeses
- Vegetable Lasagna Mushroom, garlic, onion, zucchini, tomato, and spinach in a basil marinara
- Red Curry Potatoes & Peas With jasmine rice
- Stuffed Portobello Mushroom Wild rice, black beans, roasted red pepper, spinach, and corn
- Stuffed Bell Pepper Brown rice, chick peas, green peas, arugula and wild mushrooms
- Prime Rib Roasted, hand carved and served with au jus and creamy horseradish
- Santa Maria Tri-Tip Marinated, grilled, and served with a blue cheese demi-glaze
- Chicken Pomodoro Marinated grilled chicken breast topped with an heirloom tomato, basil, and garlic sauce
- Beef Medallions Pan seared Torrey Pines tenders topped with a wild mushroom Dijon demi glaze
- Asiago Chicken Jumbo, tender chicken breast stuffed with Asiago and Romano cheeses, sun-dried tomatoes, basil & heavy cream topped with a creamy Asiago sauce.
- Arrosto Di Tuscany Roast Beef marinated with garlic, Dijon mustard, olive oil and salt & pepper, charbroiled and topped with tomatoes, basil, garlic, anchovies, au jus sauce.
- Chicken Cordon Bleu Fresh baked chicken breast rolled with ham and Swiss cheese. Breaded with Panko bread crumbs & basil, topped with a creamy tarragon sauce with roasted red peppers.
- Filet Grilled beef tenderloin with crab stuffed prawns and béarnaise sauce
- Halibut Alaskan halibut stuffed with crab salsa and topped with a cilantro lemon cream sauce
- New Zealand Rack of Lamb Served with tzatziki sauce and an olive cucumber salad
- Black & White Striped Lobster Ravioli North Atlantic lobster, cream with leeks and ricotta cheese wrapped in squid ink pasta in a fresh tomato basil sauce
- Stuffed Sockeye Salmon Pacific Sockeye Salmon stuffed with sundried tomato, goat cheese, and topped with a peri-peri sauce
- Braised Short Rib Slow cooked tender with bourbon and whole grain mustard
- Pancetta Chicken Chicken breast stuffed with arugula, basil, sundried tomato, and fresh mozzarella cheese wrapped up with crispy pancetta with a fresh thyme jus.