TRAY PASSED HORS D'OEUVRES
| MEAT |
|
| TINY HERB ENCRUSTED LAMB CHOP | |
| Served with minted pistou. |
|
| GARLIC LAMB KEBOB | |
| With minted lemon raita sauce. |
|
| SEARED BEEF CANAPE | |
| With arugula, creamed horseradish, and topped with crispy shallots. |
|
| BEEF AND ASPARAGUS WRAP | |
| Asparagus wrapped in hoisin marinated tri tip. |
|
| SHORT RIB DICE | |
| In bulgogi marinade, garnished with scallions. |
|
| BITE SIZE TOSTADA | |
| Topped with carnitas, avocado, pickled onion, & cilantro. |
|
| PROSCIUTTO CROSTINI | |
| Layered with fig preserves, poached pear, mint and balsamic reduction drizzle. |
|
| CHORIZO GOUGÈRE | |
| Spanish chorizo with manchego cheese in pastry. |
|
| SPANISH MEATBALL | |
| Stuffed with manchego cheese. | |
| POULTRY |
|
| CHICKEN SATAY | |
| With a spicy peanut sauce. |
|
| MAPLE CHICKEN BITE | |
| Atop a crispy homemade waffle, with maple drizzle. |
|
| CHICKEN DRUMMETTE | |
| Tossed with mustard and encrusted with parmesan. |
|
| CLEMENTINE CHICKEN YAKITORI | |
| Skewered with grape tomato. |
|
| CHICKEN EMPANADA | |
| With cheesy chicken, olives, and poblano chili. |
|
| GINGER CHICKEN SOUP DUMPLING | |
| With chili soy sauce, served in a soup spoon. |
|
| PEKING DUCK CANAPÉ | |
| With juliened scallions, cucumber, and hoisin sauce. |
|
| MINI BBQ CHICKEN PIZZA | |
| With smoked gouda, house bbq sauce, red onion, & cliantro. |
|
| SEAFOOD |
|
| MINI CRAB CAKES | |
| With cilantro aioli. |
|
| BACON WRAPPED SCALLOPS | |
| With bourbon dijon glaze. |
|
| TUNA TARTAR | |
| Atop a crisp wonton. |
|
| SEARED SESAME AHI | |
| Encrusted in black & white sesame seeds and topped with wasabi cream. |
|
| VEGETABLE |
|
| ROASTED TOMATO CAPRESE | |
| With pesto garlic roasted tomato and burrata, on crustini with balsamic drizzle |
|
| BRIE CRISP | |
| Melted brie with apple chitney, in pastry |
|
| TRUFFLED POTATO AND MUSHROOM GALETTE | |
| With thyme and gruyére |
|
| POLENTA CORN CAKE | |
| Topped with roasted red pepper compote. |
|
| BITE SIZE DOUBLE BAKED POTATO | |
| A mixture of potato, thyme and crème fraiche, topped with crispy shallots, (bacon optional). |
|
| FRESH VEGEROLL | |
| With pickled daikon, carrots, sprouts, cucumber, mint & basil, served with ginger ponzu sauce. |
|
| ARTICHOKE BRUSCHETTA | |
| On a fresh baked crostini. |
|
| SHISHITO PEPPERS | |
| Charred with caramelized garlic, and soy reduction. |
|
| CAPRESE SKEWER | |
| Grape tomato, basil and bocconcini, with balsamic drizzle. |
|
| MINI MARGHERITA PIZZA | |
| With basil, cherry tomato, and mozzarella. |
|
| WATERMELLON BALL | |
| With lemon crème fraiche, and topped with pop rocks. |
|
STATIONARY HORS D'OEUVRES
| ARTISAN CHEESE DISPLAY | |
| Imported and domestic cheeses from independant cheese producers such as manchego, humbolt fog, brie, and stilton, garnished with dries and fresh fruits, nuts and an assortment of crackers & breads. |
|
| TRADITIONAL CHEESE AND CRUDITE ARRANGEMENT | |
| An assortment of domestic cheeses with fresh market vegetables with zesty orange hummus, & spicy pesto dipping sauces. |
|
| ANTIPASTI BUFFET | |
| An assortment of olives, marinated artichokes, roasted peppers, fresh mozzarella cheese, tomato bruschetta, and an assortment of crackers, & breads. |
|
| MEDITERRANEAN OPENING | |
| Marinated olives and feta, falafel, tabouli, zesty orange hummus, and baba ghannoush. |
|
| FRESH FRUIT DISPLAY | |
| Seasonal market fruit including berries, melons, and citrus, artistically arranged with a honey lime dipping sauce. Most common seasonal fruits include Watermelons, Pineapples, Honeydew Melon, Cantaloupe, Strawberries, and a mix of smaller berries. |
|
| BRUSCHETTA BAR | |
| Forest mushroom, artichoke, roasted peppers, and classic tomato bruschettas, served with assorted crackers. |
|
| CRUST STATION | |
| Oysters in the half shell, shrimp, and marinated crab fingers, atop ice with decadent condiments. |
|
| OYSTER BAR | |
| Fresh oysters with the usual decadent condiments. | |
SMALL DISHES
| CAESAR SALAD CUP | ||
| Served with homemade croutons. |
||
| CHICKEN POT PIE | ||
| Mini pot pie chunky and creamy, topped with a golden crust. |
||
| GOURMET FRENCH FRIES | ||
| Russet and sweet potatos served with tomato catsup, and garlic aioli |
||
| HUNTINGTON SLIDER | ||
| sirloin patty, cheddar arugula, pickled onion, served on a Hawaiian roll. |
||
| BLACK BEAN SLIDER | ||
| With chipotle aioli and avocado, served on a Hawaiian roll. |
||
| SALMON SLIDER | ||
| With caper aioli and avocado, served on a Hawaiian roll. |
||
MAIN ENTREÉS
| MEAT |
|
| MESQUITE GRILLED TRI-TIP |
|
| With chimichurri and creamed horseradish. |
|
| HANGAR STEAK | |
| In an espresso and peppercorn rub. |
|
| NEW YORK STEAK | |
| With gorgonzola butter. |
|
| FILET MIGNON | |
| Topped with cabernet sauce and crispy shallots. |
|
| HAND CARVED PRIME RIB | |
| Served au jus and with creamed horseradish. |
|
| SHERRIED SHORT RIBS | |
| With a touch of thyme. |
|
| PORK TENDERLOIN ROULADE | |
| Rolled with bacon, apples and shallots. |
|
| ROASTED LEG OF LAMB | |
| With an herbed crust and mint pistou. |
|
| MESQUITE BRISKET | |
| Along side spicey and mild bbq sauce |
|
| POULTRY |
|
| SAVORY CHICKEN | |
| Herb roasted chicken breast with lemon, green olive and caper sauce. |
|
| OREGANO ROASTED CHICKEN | |
| With a rustic artichoke cream sauce. |
|
| STUFFED CHICKEN | |
| Filled with chèvre cheese and basil, topped with mushroom wine sauce. |
|
| CHICKEN SALTIMBOCCA | |
| Prosciutto wrapped chicken breast topped with a sage citrus glaze. |
|
| GRILLED CHICKEN BREAST | |
| Served with a citrus ginger glaze. |
|
| DUCK A L’ORANGE | |
| With a sherried orange finish. |
|
| SEAFOOD |
|
| PISTACHIO ENCRUSTED SEA BASS | |
| With a chardonnay sauce. |
|
| CRISPY TILAPIA | |
| With orange thyme salsa. |
|
| MEDITERRANEAN RED SNAPPER | |
| Roasted with tomatoes, capers, black olives and herbs. |
|
| ROASTED SALMON | |
| With an orange, onion and dill relish. |
|
| PAN SEARED COD | |
| With miso glaze. |
|
| PROSCIUTTO WRAPPED MAHI MAHI | |
| With red pepper romesco sauce. |
|
| PAN SEARED CATFISH | |
| With ginger and scallions. |
|
| GRILLED LOBSTER TAIL | |
| With tarragon butter. |
|
| VEGETABLE |
|
| JUMBO MUSHROOM RAVIOLI | |
| Topped with a brown butter sauce & parmesan shavings. |
|
| MARKET VEGETABLES AND PENNE | |
| Topped with a creamy tarragon sauce. |
|
| STUFFED EGGPLANT | |
| Filled with seasonal vegetables and smoked mozzarella. |
|
| ROASTED VEGETABLE LASAGNA | |
| Layered with béchamel and tomato sauces. |
|
| ZUCHINNI CREPES | |
| Filled with ricotta and spinach topped with parmesan sauce. |
|
| SPAGHETTI SQUASH | |
| With pesto and garlic roasted cherry tomatoes. |
|
| CROWDED PORTABELLO | |
| Grilled portobello mushroom filled with garlic roasted vegetables. |
|
| MOROCCAN ACORN SQUASH | |
| Filled with couscous, currants and pine nuts. |
|
| MARINATED TEMPEH | |
| With ginger, garlic, broccoli and sweet bell peppers. |
|
SIDE DISHES
| STARCH SIDE These prices will be added to your entreé price. |
|
| FINGERLING POTATOES | |
| An assorted blend roasted with a generous portion of garlic, parsley, lemon and onion. |
|
| ROASTED RED POTATOES | |
| Lightly tossed with compound butter and fresh rosemary. |
|
| SMASHED POTATOES | |
| Folded with buttermilk and a subtle hint of garlic. |
|
| DOUBLE BAKED RANCH POTATOES | |
| With fresh herbs and creamy mascarpone cheese. |
|
| SWEET POTATO GRATIN | |
| With a cheese blend and baked to a golden brown. |
|
| JASMINE AND WILD RICE | |
| With dried apricots and toasted almonds. |
|
| ASPARAGUS RISOTTO | |
| With a touch of lemon. |
|
| CREAMY FUSILLI | |
| Tossed with mushroom, sun dried tomatoes, spinach and capers. |
|
| CLASSIC MACARONI AND CHEESE | |
| Prime selection of cheeses, baked to a perfect golden brown. |
|
| VEGETABLE SIDE These prices will be added to your entreé price. |
|
| ASPARAGUS SPEARS | |
| Seasoned with lemon zest and garlic. |
|
| SEARED BOK CHOY, BABY EGGPLANT AND MUSHROOMS | |
| With shallot, garlic, and lemon tossed with a light sesame and ginger dressing. |
|
| MUSTARD AND HERB MARINATED MARKET VEGETABLES | |
| Local vegetables tossed in a light marinade. |
|
| HARICOT VERTS | |
| With walnuts and lemon vinaigrette. |
|
| MARKET VEGETABLES | |
| Zucchini, squash, tomato, onions and mushrooms with basil. |
|
| HUNTINGTON BABY VEGETABLES | |
| Steamed in an aromatic broth. |
|
| ROASTED ROSEMARY ROOT VEGETABLES | |
| Carrots, parsnip, onion, potato and butternut squash. |
|
| CALABACITAS | |
| Roasted chilies, potatoes, peppers, onions, corn and squash, sprinkled with cotija cheese. |
|
SALADS
| These prices will be added to your entreé price. |
|
| HUNTINGTON SALAD | |
| Field greens with green apples, crispy pancetta and roasted almonds tossed in a light shallot vinaigrette. |
|
| CLASSIC CAESAR SALAD | |
| Romaine hearts, with parmesan cheese and creamy dressing served with garlic croutons. |
|
| HERBED SALAD | |
| Chervil, parsley, tarragon and chives mixed with bibb lettuce, walnuts and roquefort cheese crumbles tossed in a red wine vinaigrette. |
|
| NEWPORT WEDGE | |
| Topped with diced tomatoes, crumbles of bacon and bleu cheese. |
|
| FIGGY SALAD | |
| Arugula, baby spinach, goat cheese, dried figs and crispy prosciutto with a fig vinaigrette. |
|
| ROASTED BEET AND WALNUT SALAD | |
| Spinach, basil and endive, tossed with an orange honey dressing. |
|
| ORANGE AND FENNEL SALAD | |
| With queen olives and arugula in a citrus vinaigrette. |
|
| CAPRESE SALAD | |
| Heirloom tomato, basil, burrata cheese on arugula with balsamic reduction drizzle. |
|
| STRAWBERRY SALAD | |
| With baby spinach, feta, caramelized walnuts, red onion and strawberry cider dressing. |
|
| PANZANELLA SALAD | |
| Toasted croutons with baby greens, heirloom tomatoes, cucumbers, mozzarella, red onion, basil and red wine vinaigrette. |
|
| SHIITAKE AND EDAMAME SALAD | |
| Tossed with field greens, sesame seeds with a citrus miso vinaigrette. |
|
| FUSILLI BOCCONCINI SALAD | |
| With olives, cherry tomatoes, bocconcini mozzarella, basil & watercress, dressed in a sundried tomato vinaigrette. |
|
| LEMONY LENTIL SALAD | |
| A lentil blend with parsley and thyme tossed in a garlic lemon vinaigrette. |
|
| PEARL COUSCOUS SALAD | |
| With green beans, walnuts, feta, yellow peppers and cucumbers in a basil vinaigrette. |
|
| FRUITY SALAD | |
| Seasonal fruits, including berries and melons in a citrus mint dressing. |
|
| PEPITA SALAD | |
| Baby green with cotija cheese, pepitas and jicima in a cilantro vinaigrette. |
|
| STRAWBERRY SALAD | |
| With baby spinach, feta, caramelized walnuts, and strawberry cider dressing. |
|
| CAPRESE SALAD | |
| Heirloom tomato, basil, buratta cheese, on arugula with balsamic reduction drizzle. |
|
LATE NIGHT SNACK
| PIGS IN A BLANKET | |
| Wienies covered in puff pastry. |
|
| STREET TACO | |
| Carne asada with chopped cilantro, onions and salsa. |
|
| BAHN MI MINI SANDWICH | |
| With roasted pork, pickled vegetables, cilantro, mint & jalapeno. |
|
| 3 INCH HOT DOG | |
| Chicago style- onion, neon green relish, tomato & mustard. L.A. Style- wrapped in bacon, with onion, bell peppers and mayo. New york style- sauerkraut & mustard. |
|
DESSERTS
| MILK AND COOKIE | |
| Tiny milk sip with a chocolate chip cookie. |
|
| CINNAMON CHURRO | |
| With a sip of mexican hot chocolate. |
|
| MINI ICE CREAM CONE | |
| With your choice of fosselman ice cream. |
|
| CANDIED LADY APPLES | |
| Dipped in caramel and almonds. |
|
| BANANA BITES | |
| Frozen banana bites dipped in bittersweet chocolate. | |
