Appetizer Menu

Although we customize menus for each client, this is a list of some items we have available for delivery or for a full service catered event  

Sundried tomato and roasted garlic crostini – a pesto of sundried tomatoes, pasilla chilies, toasted pine nuts, feta and roasted garlic spread over garlic rubbed toasts

Grilled Vegetable and Goat Cheese Crostini with Fresh Basil

Serrano Ham and Manchego Cheese Crostini – Garlic toasts topped with thinly sliced ham, shaved manchego cheese and whole grain mustard

Fig, Feta, and Prosciutto Crostini

Green olive and almond tapenade served with toasted pita wedges                    

Lightly steamed asparagus spears served with horseradish dip

Asparagus wrapped in Prosciutto stuffed with goat cheese

Sweet Dates stuffed with parmesan wrapped in Bacon and broiled until crisp

Local Peaches wrapped in prosciutto

Assorted vegetable crudité – fresh carrots, asparagus, cucumbers, cherry tomatoes, scallions, green beans, red pepper and jicama served with buttermilk peppercorn dip

Jicama Stars topped with Spicy Avocado Mousse and Cilantro

Crunchy grapes – seedless globe grapes rolled in blue cheese and toasted almonds

Stuffed Cherry Tomatoes – fresh cherry tomatoes stuffed with artichoke-parmesan puree and fresh basil

Goat Cheese, Caramelized Onion and Roasted Red Pepper Quesadillas with a Fire Roasted Tomato Salsa

Endive Spears stuffed with goat cheese, tangerine wedges, and toasted pistachios

Vietnamese Spring Rolls drizzled with Chili lime sauce

Polenta disks topped with grilled eggplant, goat cheese and spicy garlic pepper relish

Lemon tuna salad on pita toasts – grilled yellowfin tuna steaks marinated in a soy lemon vinaigrette with a creamy fresh-herb and celery dressing on toasted pita bread                                                                                             

Mango-thai curry shrimp salad in wonton cups

Smoked Trout Stars – Star-shaped poppyseed crackers topped with smoked whitefish mousse and lemon zest

Lemon cucumber moons topped with seaweed salad, tuna poke, and black sesame

Black Sesame Rice Crisps topped with sliced mango, seared tuna, and fried ginger laces

Artichoke petals topped with a lobster salad of fennel, lobster, green onion, artichoke hearts, and feta garnished with fennel fronds and lemon zest

Roasted Shrimp with artichokes and fennel – steamed artichoke petals topped with roasted shrimp, shaved fennel and feta in a lemon-herb vinaigrette

Cucumber wrapped ginger shrimp with wasabi cream cheese

Grilled Shrimp with a trio of dipping sauces – homemade cocktail sauce, mango ginger chutney, and chile  lime aioli

Sake-Orange Marinated Grilled Shrimp on a skewer with Spicy Ginger Dipping Sauce

Scallop ceviche – citrus marinated sea scallops topped with fresh cilantro salsa and wrapped in a tender lettuce leaf.

Seared Scallop served over an Armenian cucumber chip topped with tomatillo salsa

Prosciutto Cups filled with Seared Scallops, Crème Fraiche and Chives

Yukon Gold Potato and Chive Chip topped with Crème Fraiche and Caviar

Squid Ink Angel Hair Pasta Cake topped with a Citrus Salad and Handmade Ruby Trout Gravlax

Smoked salmon wrapped cucumber chunks with dilled goat cheese

Sesame crusted chicken salad tea sandwiches – sesame crusted sourdough bread slices with ginger-soy marinated chicken in a creamy sesame dressing

Tropical chicken skewers – grilled chicken breast marinated and coated with jamaican jerk seasoning skewered between pieces of fresh mango and avocado

Crisp Udon Noodle Cake topped with Shredded Duck and a local plum and Sesame Sauce

Garnet Yam Chip topped with cashew butter, smoked duck breast, and sweet pepper jelly

Grilled beef rolls - Marinated filet mignon wrapped around brightly colored bell peppers and green onion served with a scallion soy dipping sauce

Filet Crostini – Grilled filet mignon thinly sliced and layered with baby greens onto garlic-rubbed toasts drizzled with horseradish sauce.

Ginger mint lamb in lettuce cups with cilantro, chives, and shaved cabbage

Tortellini skewers – fresh cheese and herb tortellini served with a lemon parmesan aioli                                      

Baked Brie with Cranberries - Herb-covered baked Brie with cranberry-citrus chutney and garlic toasts.

Brie En Croute – Brie wrapped in pastry with apricot preserves

Brie and Apple Tartlets

Smoked almond nut thins topped with blue cheese pate, fresh figs and fried prosciutto crisps

Fontina and Wild Mushroom Empanadas - Mini empanadas stuffed with shitake mushrooms, garlic, and fontina cheese                                                                                

Chorizo, Apple, and Cheddar Empanadas – Mini empanadas stuffed with chorizo sausage, green apple, white cheddar and red onion

Melon wrapped in prosciutto – slices of fresh canteloupe and honeydew melons wrapped in thinly sliced prosciutto

Savory mini cheesecakes with a walnut crust, fresh herbs, goat cheese, and a port wine reduction                                                                                                          

Cheese and Cracker Platter

Mixed Grilled Vegetable Quesadillas

Warm Spinach and Artichoke Dip with French Bread

Assorted Grilled Sausages with Mustard

Watermelon, Mint, Prosciutto, and Honeydew Skewers