Cocktail Party

  • Petit Burger with Fig and Roasted Shallots Tapenade


  • Beef Kabobs with Apple Chipotle Glaze


  • Bay Shrimp Ceviche, Served in martini Glass on a Bed of Shredded Lettuce, Topped with Sweet and Spicy Sauce, Garnish with Tortilla Chip Squares


  • Stuffed English Cucumber Cups with Fresh Crab Salad


  • Cheese Display to Include Cowgirl Creamery Mt. Tam, Chevre Rolled in Fresh Herbs, White Cheddar, Cheese Torte of Mascarpone, Honey, Dried Cranberries and Gorgonzola, Served with Flatbread Crackers and Crostini , Garnish Seasonal fresh fruit


  • Citrus Swordfish Brochettes with Pomegranate Dipping Sauce


  • Pork Satay on Lemongrass with spicy Peanut Sauce


  • Rolled Zucchini Ribbons with Baby Arugula, Roasted Peppers and Herbed Goat cheese


  • Tiny Lettuce Leaves with Minced Pork , Water Chestnuts, Bamboo Shoots and Spring Onions, Drizzled with Plum Sauce and Sprinkle with Chopped Mint


  • Lemon Zest Aioli with Crudités


  • Seared Salmon Cubes in Mojo Sauce


  • Zucchini Fritters with Pine Nut Sauce


  • Stuffed Cherry Tomatoes with Crab Meat, Mayonnaise and Parsley, Garnish with Paprika


  • Bite Size Sandwiches with Roasted Pork Tenderloin and Persimmons Chutney on Mini Sweet Rolls


  • Petite French Brie En Croute with Caramelized Apples and Almonds


  • Brushetta: Medallions of Casa Nostra Bread Topped with Fresh Tomato, Fresh Basil and Gruyere, Seasoned with Olive Oil and Balsamic Vinegar, Served Warm


  • Grilled Shrimp & Andouille Skewers  with Basil Dipping Sauce


  • Sirloin & Gorgonzola Wrapped in Bacon Drizzled with chimichurri Sauce


  • Chicken Satay with Spicy Peanut Dipping Sauce


  • Shrimp Spring Rolls with Pan-Asian Dipping Sauce


  • Grilled International Gourmet Sausages with Dijon-Merlot and Shallot Sauce


  • Petite Crepes Filled with Pan-Roasted Duck, Drizzled with Dried-Cherry Sauce


  • Crostini with Herbed Goat Cheese, Grilled Chopped Chicken, Balsamic Fig Chutney and Garnish with Roasted Grapes


  • Pancheta Rolls Filled with Jack Cheese, Pears and Spring Salad Drizzled with Mint Vinaigrette