TRAY PASSED HORS D'OEUVRES
MEAT Steak Skewer with Chimmichurri |
POULTRY Maple Chicken Bite atop a Buttery Waffle with Maple Syrup |
SEAFOOD Mini Crab Cake with Cilantro Aioli |
VEGETARIAN Artichoke Bruschetta (Vegan) Mini Avocado Toast with Grape Tomato & Chimmichurri |
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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SKEWER TRIO | |
Steak Skewer with Chimmichurri, Chicken Skewer with Tzatziki and Veggie Skewer with Tahini. |
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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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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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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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SPRING SALAD | |
Spring Mix with Berries, Goat Cheese, Honey Citrus Vinaigrette, Micro Pea Shoots. |
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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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CAPRESE SALAD | |
Heirloom tomato, basil, burrata cheese on arugula with balsamic reduction drizzle. |
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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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FUSILLI BOCCONCINI SALAD | |
With olives, cherry tomatoes, bocconcini mozzarella, basil & watercress, dressed in a sundried tomato 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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RED WINE POACHED PEAR & BABY GREENS | |
Red Wine Poached Pear, Mixed Greens, Goat Cheese, Candied Walnuts, Herbs & Red Wine Vinaigrette |
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CANDIED WALNUTS | |
Herbs & Red Wine Vinaigrette |
MAIN ENTREÉS
MEAT |
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MESQUITE GRILLED TRI-TIP |
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Tri Tip with Smoked Sundried Tomato Chimichurri. |
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NEW YORK STEAK | |
With gorgonzola butter. |
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FILET MIGNON | |
Red Wine Reduction, Crisp Shallots, Red Wine Demiglace. |
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HAND CARVED PRIME RIB | |
Served au jus and with creamed horseradish. |
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BRAISED SHORT RIBS | |
Red Wine Braised Short Ribs with Thyme and Rosemary. |
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MARINATED FLAT IRON | |
With Lime Chimmichurri. |
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MESQUITE BRISKET | |
Along side spicy and mild bbq sauce. |
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GRILLED PORK CHOP | |
With Apricot Glaze. | |
POULTRY |
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HERB ROASTED CHICKEN | |
With Red Pepper Chimmichurri. |
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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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HERB MARINATED CHICKEN | |
Finished with a Lavender Honey Glaze. |
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ROASTED AIRLINE CHICKEN | |
With Celery Root Puree. |
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DUCK A L’ORANGE | |
With a sherried orange finish. |
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CONFIT DUCK LEG | |
With Garlic, Rosemary & Thyme. |
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SEAFOOD |
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PISTACHIO ENCRUSTED SEA BASS | |
With a chardonnay sauce. |
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MEDITERRANEAN RED SNAPPER | |
Roasted with tomatoes, capers, black olives and herbs. |
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SEARED SEABASS | |
With Romesco Sauce and Shaved Radish. |
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MISO MARINATED COD | |
With miso glaze. |
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SEARED SCALLOPS | |
With Lemon & White Wine Sauce. |
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MAPLE DIJON ROASTED SALMON | |
On Lemon Sauteed Greens. |
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BLACKENED SALMON | |
With Lemon and Fresh Parsley. |
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GINGER SCALLION SHRIMP | |
Pan fried with Sliced Jalapenos. |
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VEGETABLE |
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JUMBO MUSHROOM RAVIOLI | |
Topped with a brown butter sauce & parmesan shavings. |
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CAULIFLOWER STEAK | |
With Golden Raisin Relish. |
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GRILLED EGGPLANT | |
With Spiced Yogurt & Pinenut Relish. |
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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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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 | |
With Tahini Dressing, Scallions, Cilantro & Sesame Seeds. |
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SMASHED POTATOES | |
Folded with buttermilk and a subtle hint of garlic. |
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ROASTED SWEET POTATOES | |
With fresh herbs and creamy mascarpone cheese. |
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VODKA PASTA | |
With Grape Tomatoes & Shaved Parmesan. |
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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 ORZO | |
With Lemon & Herbs. |
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CLASSIC MACARONI AND CHEESE | |
Prime selection of cheeses, baked to a perfect golden brown. |
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PESTO PASTA | |
With Cherry Tomatoes. |
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ANCIENT GRAIN PILAF | |
Tossed with Herbs and Garlic Confit Oil. |
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VEGETABLE SIDE These prices will be added to your entreé price. |
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GARLIC ROASTED ASPARAGUS | |
With Confetti Peppers, Lemon Zest & Micro Bulls Blood. |
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ROASTED BROCCOLINI | |
Shaved Red Onion, Honey Lemon Dressing, Herbs & Toasted Almonds. |
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ROASTED BRUSSELS | |
With Chive Lemon Dressing, Shaved Fresnos & Radishes. |
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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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ROASTED BABY CARROTS | |
Tahini Dressing, Sesame Seeds, Green Onions & Micro Cilantro. |
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HERB MARINATED ROASTED ROOT VEGGIES | |
Carrots, Butternut, Red Onions & Sweet Potatoes. |
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ANCHO HONEY ROASTED ROOT VEGETABLES | |
Carrots, Parsnip, Red Onion, Sweet potato & Butternut Squash. |
LATE NIGHT SNACK
PIGS IN A BLANKET | |
Wienies covered in puff pastry. |
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STREET TACO | |
Carne Asada, Chicken or Veggie. |
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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
MINI FRUIT TARTS | |
MINI TIRAMISU PARFAIT |
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BROWNIES |
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COOKIES |
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LEMON BARS |
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MACAROONS | |
Assorted. |
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MINI CHEESECAKES | |
Plain or Strawberry. |
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MINI ICE CREAM CONE | |
With your choice of fosselman ice cream. |