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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
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