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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
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
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