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

Rosemary Garlic Hanger Steak, roasted medium rare and carved at the table, served with Parker House Rolls and a choice of Creamy Horseradish Sauce
or Pt. Reyes Blue Cheese Mayonnaise

Sungold and Early Girl Heirloom Tomato Gazpacho Shooter
with Avocado Crema and a Tequila Prawn

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

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

Baked Domestic Bries with Crushed Olives and Roasted Garlic
or Homemade Apricot and Persimmon Chutney with Toasted Almonds,
served with Baguette Slices and Flat Bread