FINE FOODS TO GO
— APPETIZER PLATTERS —
(Each platter serves 20-24)
MONTEREY MEZZA
With hummus, baba ganoush, cucumber-mint tzatziki served with pita crisps.
SEASONAL CRUDITE PLATTER
With creamy herb dip.
ANTIPASTO PLATTER
Italian meats and cheeses, olives, artichokes, mushrooms, peppers, cherry tomatoes.
ASSORTED CHEESE PLATTER
Selection of hard and soft artisan cheeses with seasonal fruit, sliced baguettes and crackers .
— INDIVIDUAL APPETIZERS —
(Priced by the dozen – 3 dozen minimum)
ASIAN SPICED BEEF SKEWERS
with orange-ginger sauce
CAJUN PRAWNS
With spicy remoulade dipping sauce.
CHICKEN SKEWERS
With chili passion fruit glaze sauce or thai peanut glaze with peanut sauce.
CALYPSO CHICKEN WINGS
With a spicy orange chili dip.
CATALAN MEATBALLS
With romesco sauce.
LAMB POPS
With mint and mango chutney.
MINI CRAB CAKES
With lemon aioli.
VEGETARIAN SPRING ROLLS
With thai chili sauce.
CUCUMBER DISKS
With salmon mousse.
CAPRIS SKEWERS
With cherry tomatoes, mozzarella, olive oil & herbs.
TROPICAL FRUIT SKEWERS
Ginger honey lime dip.
FIG & GOAT CHEESE TARTLETS
— ENTREE SELECTIONS —
(Each pan serves 20-24)
LEMON-ROSEMARY CHICKEN BREAST
Lemon, rosemary, and shallot marinated, grilled and served with savory herb sauce.
MOROCCAN CHICKEN
Slow cooked boneless chicken thigh in a lemon sauce with olives and apricots.
GRILLED MARINATED TRI-TIP
Served with our Argentinian chimichurri & horseradish cream.
BRAISED SHORT RIBS
With red wine reduction.
MANGO GLAZED PORK TENDERLOIN
Grilled and served with a cilantro-jalapeño sauce.
GRILLED PORK TENDERLOIN
With bacon jam.
PAN SEARED SALMON
Cherry tomatoes, corn and basil beurre blanc.
CANNELLONI ALLO ZAFFERANO
Goat cheese, caramelized onions, spinach, local mushrooms with saffron cream sauce.
BUTTERNUT SQUASH CANNELLONI
Fennel, marjoram, toasted pecan, shaved pecorino, in a brown butter sauce.
VEGETARIAN GALETTE
Polenta cake topped with portobello mushroom, seasonal vegetables and a red pepper tomato coulis.
— BRUNCH —
(Each pan serves 20-24)
FRITTATA
Vegetarian or with italian sausage.
HOBBS THICK CUT BACON OR ARTISANAL SAUSAGE
SEASONAL COFFEE CAKE
(3 dozen minimum/priced by the dozen)
BAGELS
With cream cheese and butter.
ASSORTED MUFFINS AND PASTRIES
COFFEE WITH CREAM AND SUGAR
— DESSERTS —
CLASSIC BAR TRAY
(3 dozen 2” X 3” bars) Lemon, blueberry cheesecake, and double fudge.
CLASSIC COOKIE TRAY
(4 dozen assorted)
SEASONAL FRUIT CRUMBLE
(pan serves 20)
— SALADS —
(Each bowl serves 15)
MIXED GREEN SALAD
With dried cranberries, candied walnuts, apples, blue cheese, honey balsamic vinaigrette.
CLASSIC CAESAR SALAD
FARMSTEAD GREEN SALAD
Romaine, baby spinach, sliced radishes and carrots with buttermilk dressing.
(Each bowl serves 20-24)
CLASSIC AMERICAN STYLE POTATO SALAD
With eggs, green onion, and celery.
ITALIAN PENNE PASTA SALAD
Olives, tomatoes, basil, mozzarella, Italian vinaigrette.
THAI NOODLE SALAD
Basil, carrots, cilantro, peanuts, thai dressing.
BROWN RICE SALAD
With kale, eggplant and feta.
ISRAELI COUSCOUS AND ARUGULA SALAD
Marcona almonds, tarragon, mint, raisins and dried cranberries, spanish sherry vinaigrette.
GREEK SALAD
With tomatoes, red and green peppers, cucumbers, red onion, kalamata olives, feta, lemon vinaigrette.
— SLIDERS —
(Priced by the dozen- 1 dozen minimum)
PULLED PORK OR CHICKEN SLIDERS
With barbeque sauce and coleslaw.
SLICED BEEF SLIDERS
With caramelized onions, mustard-herb aioli and arugula.
CURRIED CHICKEN SALAD
Apples, almonds, golden raisins and yogurt.
ROASTED PORTOBELLO MUSHROOM SLIDERS
With chimichurri, tomato & pickled squash.
— COMPOSED SIDES —
(each platter serves 20-24)
MIXED GRILLED VEGETABLE PLATTER
Grilled and basted with housemade marinade.
TOMATO CAPRESE SALAD
Cherry tomatoes and fresh mozzarella cheese with fresh basil, olive oil and sea salt.
GRILLED ASPARAGUS
With roasted red pepper vinaigrette.
— HOT SIDES —
(each platter serves 20-24)
ROASTED ROSEMARY POTATOES
Honey mustard and balsamic bbq sauce.
POTATOES DAUPHINOISE
Thinly sliced and baked with cream, gruyere garlic and thyme.
TRUFFLE MASHED POTATOES
CLASSIC RICE PILAF
Accented with peas and carrots.
ROASTED ROOT VEGETABLES
SAUTEED SEASONAL VEGETABLES
With butter and herbs.
ROASTED GREEN BEANS
With garlic and olive oil.