 |
Passed Hors D'oeuvres |
|
||
| ||||
| Seared Scallops served in shells with a dollop of Green Garlic Aioli | | Red Endive Spears with Gorgonzola Dolce, Quince and Pomegranate Seeds | ||
| ||||
| Caviar Boxes Brioche Bread boxes filled with Crème Fraiche, Caviar and Chives | | Firecrackers Wild Mushroom Spring Rolls with a Pickled Ginger Dipping Sauce | ||
| ||||
| Liberty Farms Duck Cornucopia Savory Crepes filled with Grilled Duck & Water Chestnuts | | French Dip Tenderloin of Beef in a mini housemade Bun with Demi Glace dip | ||
| ||||
| Halibut Ceviche shooters | | Coconut Chicken Siu Mye with Plum Sauce | ||
| ||||
When it comes to San Francisco Bay Area Caterers
,Taste is simply the best!
Served Reception
(sample menu) |
Salad Course | |
||
| ||||
| "deconstructed" Caesar Salad with Parmesan Flan, Spanish Anchovy and a chiffonade of grilled Romaine drizzled with Caesar Vinaigrette and topped with a Parmesan Tuile | ||||
| ||||
| Bread Basket with Sweet Butter | ||||
| ||||
|
Entrée | |
||
| ||||
| Broiled Sake-Marinated Sea Bass with Shrimp Dumplings in Shiso Broth with Carrot Ribbons and Shiitake Mushrooms | ||||
| ||||
| or | ||||
| ||||
| Oven Roasted Pancetta wrapped Filet Mignon with Meyer Lemon-Parsley Pesto Barolo demi, toasted Farro and Cippollini "risotto" and grilled Radicchio | ||||
| ||||
| or | ||||
| ||||
| Vegetarian Entrée Housemade Roasted Beet Ravioli with Brown Butter Rucola, caramelized Walnuts, Fines Herbs and aged Goat Cheese | ||||
|
Served Dessert | |
||
| ||||
| Mini Chocolate Truffle Cookies Warm Chocolate Soufflé Cake with a gooey center served with Dolce de Leche Ice Cream & Macadamia Nut Brittle | ||||
| ||||
| Freshly brewed Coffee & Tea | ||||
| ||||
|
Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary. |
|
