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Maryland Style Crab Cakes
spicy Atlantic crab seasoned with sweet peppers and onions, Japanese panko with traditional remoulade sauce
Miniature Philly Steak Sandwiches
thinly sliced grilled steak, peppers and onions, with our special seasoning layered on soft miniature Kaiser rolls topped with melted cheese
New York Style Pizza Margarita
bite size pizza topped with tomatoes, onions, garlic, olive oil, basil and mozzarella cheese
Miami Spice Grilled Sea Scallops
combining the flavors of Florida, Nuevo Latino, Cuba and the Caribbean, green plantain is marinated, grilled, and topped with a spicy marinated and grilled sea scallop finished with gator avocado sauce
Creole French Quarter Savory Beignets
with Spicy Citrus Sauce the classic fritter well seasoned with creamy cheese, fried crisp, perfect for dipping
Sedona Sunset Soft Flour Taco
grilled chipolte chicken with roasted corn, tomatoes, and sweet peppers rolled into a tiny soft flour tortilla
Jewel Risotto Cake
topped with minted crème frîache and tobiko caviar
Kalamata Olive and Artichoke Tart
a flaky pastry shell filled with a creamy mixture of olives, artichokes, spring onions and goat cheese
Southern Hot Brown Smoked Turkey Panini
with spicy mustard, cheddar cheese, smoked breast of turkey, applewood bacon, with tomato and parmesan, grilled golden
Crisp Potato Latkes
with Atlantic Nova Smoked Salmon
with dill crème fraîche
Tangerine Glazed Grilled Prawns
Marinated Lotus Root
with orange-sesame glaze, a true Asian treat
From the Heartland Rolls
marinated coulotte steak thinly sliced with a earthy portabello mushroom ragout with petite silver dollar rolls
Jack Daniels Bourbon Barbecue Meatballs
savory beef and pork meatballs laced with Southern herbs and spices, grilled crispy brown in a savory Tennessee whiskey bbq sauce
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Hospitality Buffet Hors d'Oeuvres
San Francisco Fisherman’s Wharf Crab and Artichoke Gratin
sweet crab blend with artichoke hearts in a creamy, cheese gratin baked golden and offered with sour dough baguette rounds
Butlered Hors d'Oeuvres
Chilled and Grilled Black Mission Figs
with mascarpone foam and proscuitto di parma
Grilled Crostini Trilogy
• french brie with red pepper jam
• roasted pepper tapenade and artichoke hearts • sundried tomato pesto with grilled onions and mozzarella
Jumbo Gulf White Prawn Shooters
everyone's favorite, moist, white prawns, spicy 'bloody mary' mix, presented in an elegant miniature pilsner.
The Dinner Buffet
House Signature Salad
tender organic Sonoma baby greens, glazed pecans, feta, sundried cranberries, heirloom 100 tomatoes w/raspberry - walnut vinaigrette
Marinated Mushrooms, Artichoke and
White Bean Salad
in red wine vinaigrette, with spring and red onions, and farm olives
'Sizzling Rocks Mixed Grill'
warming on sheets of hot granite presented for visual impact
• Grilled Southwest steak skewers flavored with lime, jalapeño chili peppers, shallots, garlic and cilantro
• Southeast Asian Chicken with soy, ginger, rock sugar, garlic and China Moon spice
• Grilled Salmon sticks lemon, herb, lavender, garlic and rosemary
Penne Pasta with
Gorgonzola Walnut Alfredo Sauce
rich, creamy sauce laced with fresh basil and spinach with crisp toasted walnuts with shredded parmesan
House Recipe Garlic Smashed Potatoes
premium russet potatoes, whipped creamy with butter, sour cream, parmesan cheese and roasted garlic
Roasted Fresh Seasonal Vegetables
the best of the garden, farm fresh, blanched, bathed in garlic and herb infused olive oil, oven roasted until lightly caramelized for maximum flavor, and artfully arranged with rouillé sauce
Acme, LaBrea, and Grace Breads
Olive Oil, Balsamic Vinegar, and Butter
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HORS D'OEUVRES
Ahi Ceviche Miniature Martini
with Papaya Sambal
and cuervo splash
Firecracker Shrimp
gulf white prawns in a zesty marinade of cilantro, ginger, garlic, tangerine, honey and asian chilis
Smoked Duck Scallion Wrap
with Chipolte Mayonnaise
crisp scallion pancakes, with arugula, sesame seeds, waterchestnuts, and tomato
F r o m t h e B u f f e t
Spicy Mongolian Sirloin Bites
tender beef cubes in an Asian marinate featuring soy, ginger, garlic, peppers, and sesame oil, quickly stir-fried to a crisp outer crust, medium rare inside, resting on top of stir-fried noodles
Marinated Lotus Root Slices and jicima Sticks
a refreshing vegetarian favorite, with crisp vegetables in our special rice vinaigrette, with cilantro, spring onions and mandarin oranges
Southwestern Chipolte Chicken
on Risotto Cakes
boneless chicken marinated in southwestern herbs and spices with sautéed onions and peppers, refried beans resting atop a hearty arborio rice risotto cake with grilled corn topped with a fresh avocado sauce
Café Crab and Artichoke Gratin
the perfect warm spread for sour dough baguettes, a molten melange of sweet crab, artichoke hearts, spring onions, cheese, peppers, spiced with a dash of tabasco and dijon mustard, baked golden
Sundried Tomato-Parmesan Polenta Crostini
with a kalmata olive - roma tomato salsa cruda
Button Mushrooms in
Madiera Bleu Cheese Sauce
Sheer bliss! crimini and shitake mushrooms sautéed with garlic, herbs and butter, swimming in a rich, creamy, bleu cheese sauce, perfect for spreading on French bread, pumpernickel or crackers
Oysters Salsafeller
a spicy version of oysters Rockefeller, with spinach, shallots, salsa with a crisp sour dough breadcrumb topping
Goat Cheese and Pepper-Stuffed Flatbread
fresh baked flatbread filled with pasilla chili, chevre, spring onions, roasted eggplant - a perfect mini vegetarian sandwich!
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FU S I O N P U P U' S
Crepes Gone Wong!
Asparagus and Kalrabi Spouts Crepes
delicate thin French pancakes filled with spicy sprouts, chevre cheese, and Asian pesto topped with a creamy sambal inspired by Chef Alan Wong
Crisp Chinese Spicy Chicken Spring Rolls
fusion spiced chicken with exotic vegetables wrapped in won ton skins with spicy chili ponzu dipping sauce
Seared "Tiger Eye" Ahi
in Crisp Won Ton Cups
with Asian slaw and cusabi cream
ISLAND FLAVORS
A Colorful Display of
Luau Fresh Tropical Fruit
the seasons freshest, ripest melons, berries, pineapples, grape and tropicals, nestled among ti leaves and palm fronds
Papaya and Wasabi Pea Rainbow
Greens Salad
colorful organic Sonoma baby greens with daikon sprouts, papaya and baby 100 tomatoes chutney French vinaigrette
Soba Noodle Salad with Sweet Grilled Tofu
firm tofu marinated in chili pepper, coriander, lime, ginger, sesame seeds, grilled and served on soba noodles with sweet red peppers, pickled ginger, cilantro, fresh tomato, bean sprouts, mango with a black sesame seed vinaigrette
Blue Ginger Chow Mein
with Wild Mushrooms
an interpretation of Chef Ming Tsai classic chow mein preparation with portabello and shitake mushrooms, spring onions, bok choy, pea sprouts, exotic Asian herbs and spices creates an exciting finish to this noodle stir fry
Stir Fried Vegetables with Crispy Tofu
bok choy, spring onions, carrots, snow peas, and zucchini in a spicy parrot chili spiced sauce
Elegant Roasted Teriyaki Salmon
marinated in a house sauce with soy, ginger, garlic, sake, spring onions, and sesame seeds beautifully decorated with tropical allure, served with a Hawaiian pesto sauce
Grilled Chicken with Ginger-Five Spice BBQ Sauce and Malaysian Star Anise Rice
with Cucumber Raita a cross cultural treat to make you go ahhhhhhh!
Nasi Goreng Caribbean Fried Rice
a Caribbean version of Indonesian fried rice in a deliciously slightly sweetened and spicy sauce (traditionally we add shrimp and Andouille sausage - your choice!)
Artisan Breads and Rolls Butter
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