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H O R S D' O E U V R E S
Samosas
crisp, lightly spiced vegetarian turnovers filled with potatoes, spices and sweet peas
Mezzo Presentation
creamy, silken hummus, smokey babaghanoush, tabbouli, cucumber with mint yogurt sauce, marinated baby mushrooms with roasted red peppers, crisp vegetables, spicy roasted baby potatoes, marinated farmers olive selection, with pitas, flatbreads, and baguettes
Dukkah
(Spicy nut mix for dipping with Flatbread)
this is a snack served in middle eastern markets. it is known as the dukkah, the poor man's dinner, and perfect travel food with balls of soft cheese, sliced tomatoes, or cucumbers.
F R O M T H E B U F F E T
Fattoush Salad
sweet red, green and yellow bell peppers, cucumbers tomatoes, spring onions, fresh herbs, mint, garlic and crisp pita threads in a lemon-olive oil vinaigrette
East Indian Rice Salad
brown and wild rice, couscous, dry cherries, celery, spring onions, pecans, yogurt, oranges, cucumber and oranges
Penne Pasta with Gorgonzola Walnut Alfredo Sauce rich, creamy sauce laced with fresh basil and spinach with crisp toasted walnuts with shredded parmesan
Classic Poached Salmon in
House Court Bouillon
a traditional approach to this classic seafood entree, with a unique version of poaching liquid, served with a fresh dill-lemon hollandaise
Saag Paneer
fresh spinach, with cumin, bay leaf with tomato, onions, jalapeno peppers, garlic, ginger, garam masala and exotic spices with chickpea flour
and paneer
Indian Style Sheekh Kabab
ground lamb, onions, mint, cilantro, ginger, spices and seasonings create a spicy and flavorful treat
Chicken & Vegetable Masala
green beans, tofu, carrots, onions and garlic
in a yogurt curry sauce with Indian spices and diced tomatoes
Aloo Gobi
a classic Indian cauliflower dish with onions, coriander, green chilies, potatoes, tomatoes, seasoned with ginger, garlic, toasted cumin, turmeric, garam masala and fresh coriander
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SNACKS AND HORS D’OEUVRES
Miniature Beef Tamales
savory shredded beef with Mexican herbs and spices rolled in masa cases
Chipotle Crab Quesadillas
sweet crab with pico de gallo and spicy chipotle peppers jack and cheddar cheese grilled golden and served with sour cream
Crisp Tortilla Chips with Salsa Selection
• Tomatillo Salsa Verde
• Mild Salsa Fresca with Fresh Tomatoes and Lime
• Gunpowder Guacamole
FIESTA BUFFET DINNER
NUEVO LATINO
Mexican Caesar Salad
crisp romaine, tortilla chips, roasted red peppers, queso fresco, cilantro with Mexican Caesar dressing, mayonnaise, green onions, lime, anchovy and dijon
Rio Bravo Red Rice
long grain rice, with charred tomatoes, cilantro, chipotle puree and chile sauce
Frijoles Refritos ala Charma
"cowboy" pinto beans with bacon, onion, garlic, jalapeños, mild chile and cumin, mashed and sauteéd with yellow onion
Big Flavor Black Beans
spicy and satisfying, these beans go from bland to bold, with onions, garlic, cumin, chipotle chilies adobo and oregano
Mesquite Grilled Tri-Tip Steaks Fajitas
skirt steak marinated in aqua negra (soy, pineapple, cumin, garlic, and lime juice) grilled over high heat, then thinly sliced
Chili Rubbed Chicken Fajitas
Yucatan marinated boneless breast of chicken rubbed in a fuego spice mix, then grilled and sliced, with a sauté of red and green peppers, and onions accompanied with: soft flour tortillas, sour cream, queso fresco, chopped pickled jalapeños, onion, tomatoes, pico de gallo
and salsa
Corn and Flour Tortillas |
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HOSPITALITY HORS D'OEUVRES
Steaming Bamboo Baskets of
Asian Potstickers
with Southwest Ketchup soft oriental dumplings, filled with chicken and vegetables, steaming in bamboo baskets
Sushi Bon Bons
with Cucumber, Daikon and Avocado
sweet sushi rice surrounds shreds of vegetable, topped with avocado and wasabi cream
Thai Ginger Meatballs
with Green Curry Sauce
this recipe creates dramatic contrasts of flavor, color and texture and intensifies appetites for subsequent courses. ever popular meatballs include the exotic blending of pork, cilantro, grated orange zest and chili sauce, rounded out with rich oyster sauce
THE DINNER BUFFET
FEATURING CALASIA FUSION CUISINE
California Clam Chowder
with Wild Mushrooms
a creamy classic blend of clams, tender potatoes, sweet corn and earthy portabello mushrooms moves this version to another level
Cal-Asian Salad
with Red Sweet Ginger Dressing
this salad accents the buttery, rich flavor of avocado slice, crunchy cucumber, sweet cherry tomatoes, forest-scented enoki mushroom threads, and slightly bitter lettuce greens with a complex-flavored salad dressing featuring red ginger slices
Crisp Vegetables Island Style
with Curried Coconut Sauce
a wide variety of fresh garden vegetables creatively arrnged in bamboo baskets served with a savory Thai coconut cream dipping sauce
Chicken Tonkatsu
chicken filets thinly pounded dredged in seasoned egg, flour and panko fried golden on the outside, moist on the inside with traditional Japanese Worcestershire sauce
Grilled Salmon Filets
with New World Pesto Sauce
king of the sea, boneless salmon filets are marinated, grilled and topped with a unique pesto sauce, then lightly broiled to a golden finish - the flavors of basil, mint, lemon and spicy roasted cashews enhance the flavors of this delightful fish
Signature Garlic Mashed Potatoes
with Basil and Wasabi
creamy, rich russet potatoes blended with parmesan, roasted garlic, warm milk, and sour cream
Steamed Jasmine Rice with Ginger, Chili and Pineapple
with soy, sweet-hot chili, and chili oil on-the-side
Bay Area Artisan Breads, Butter |
T H E H O R S D' O E U V R E S
Minted Chicken and Basil Spring Rolls
tender Asian rice paper rolls filled with spicy roast chicken, papaya, julienne zucchini and carrots, black sesame seeds, with Thai lime sauce
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
Hawaii Kai Style Crab Cakes
with spicy wasabi cocktail sauce
THE CELEBRATION DINNER
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 Kula
Rainbow Greens Salad
colorful organic Sonoma baby greens with daikon sprouts, toy box tomatoes, toasted macadamia nuts 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
Broiled Marinated Chicken
with Indonesian tamarind ginger sauce, pineapple bell pepper relish garnished with Moloka'i style sweet potatoes . . . an Island treat
Elegant Whole 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
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 Asian Vegetables
with Miso Dressing
the best of the garden, farm fresh, blanched, aromatic infused oil, finished with a fragrant soy dressing
Steamed Jasmine Rice
with soy, sweet-hot chili, and chili oil on-the-side
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