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