Cocktail Party

Hors d’oeuvres to Pass

Dungeness Crab Cakes, topped with a Lemon Caper Aïoli or a Classic Tartar Sauce

Jicama Chip with Roasted Golden Beet and Ruby Grapefruit Supreme with Fresh Lime

Medjool Dates filled with Spanish Chorizo,
wrapped in Crispy Applewood Smoked Bacon

On the Buffet

BBQ Tri Tip with Garlic, Sea Salt, Cracked Pepper and Rosemary,
roasted medium rare and carved at the table,
served with Silver Dollar Rolls and a Creamy Horseradish Sauce

Sungold and Early Girl Heirloom Tomato Gazpacho
with Avocado and Rock Shrimp Escabeche

Garlic Herb Roasted Vegetables and Varietal Potatoes, served with Pesto Aïoli

Spanikopitta - Spinach, Feta and Dill, in a crispy Filo Roulade

Baked Domestic Brie with Crushed Olives and Roasted Garlic,
served with Baguette Slices