Casual Samples
Wood Grilled BBQ
Grilled flank steak tacos
Caramelized scallions
Guacamole , salsas, chips
Grilled chicken
Citrus mojo
Chipotle potato salad
Mixed Green Salad
Corn, bell peppers, cucumbers, radishes
Baby back ribs
California grilled Tri-tip
Coleslaw
Butter lettuce wedges
Bacon and blue cheese dressing
Chocolate bread pudding
Spaghetti alla Puttanesca
Upscale Samples
Sample Hors D’oeuvres Menu
Potato Galette with Smoked Salmon
Meyer Lemon Crème
Fraiche
Sashimi grade Ahi
tuna cubes
Avocado, Scallion,
Radish
Prosciutto Wrapped
Dates
Pickled Pearl onion,
Honey
Bruschetta of Clam
Ragout
Pancetta
Lump Crab Cakes
Remoulade and pickled
vegetables
Caramelized Vegetable
Spring rolls
Ponzu sauce
Spinach and Feta
Spanakopita
Tandori Chicken
Skewers
Pickled mango-yogurt
sauce
Prawn Lemongrass
Sticks
Sweet Chili Sauce
Mini Organic Beef
Burgers
Vermont Cheddar
Grilled Lamb
Loli-pops
Romesco Sauce
Local Halibut ceviche
White corn
Peruvian marinade
Sample 3 Course Menu
Heirloom Tomato Salad
Golden Roasted Beets
Goat Cheese, Candied Walnuts, and
Tarragon Dressing
Grilled Lemon and Garlic Chicken Breast
Wild mushroom Risotto
Carrots Provencale
Warm Chocolate Ganache Cake
Caramel Sauce
Vanilla Ice Cream
Sample 5 Course Menu
Passed Hors D’oeuvres
Roasted Eggplant and
Goat Cheese Salad
Tomato and Basil
Seared Scallops
Onion Soubise
Caramelized Cauliflower
Braised Short Ribs
Parsnips and Brussel
Sprouts
Chef’s Selection of
Artisan Cheeses
Grand Sample Menu
Champagne and Hors d’oeuvres
Duck Confit Salad
Marcona almonds
Peach, Mint, and
Balsamic Vinaigrette
Wild mushroom Ravioli
Black truffle and
Brown butter
Crispy pork belly
Onion soubise
Stone fruit Chutney
Petit Filet Mignon
Steak
Sweet Corn Risotto
Bordelaise Sauce
Orange Blossom Beignets
Executive Chef
Danny Douglas