Sample Menus

Appetizers are a nice ice breaker for any party or mixer. Thirty minutes of appetizers as guest arrive. One of our favorite appetizers is Smoked Salmon with a dill caper cream cheese spread on a toasted crostini. This can be a passed appetizer or at a station. Delicious, served with a local wine and a beautiful display of assorted cheeses and fruits. 

Today's menu items have evolved, vowing to use the finest ingredients and prepare each
dish with an infusion of passion and creativity. Guests rave about the food.  Chef Jan enjoys
working with fresh herbs, garlic, olive oils and a touch of her Italian & California Fresh influence.

 Buffet  Menus

Sampling of Appetizers- (stationed and passed)

  • Fresh Fruit Display- assorted seasonal fruits
  • Assorted Stuffed Pastries with portabella mushroom, italian sausage, ratatouille
  • Spanakopita- spinach & feta cheese in filo pastry
  • Grilled shrimp with a tropical salsa 
  • Marinated antipasto skewers
  • Baked brie with raspberry melba sauce wrapped in a pastry
  • Cheese platter - assorted cheeses with a blend of fresh berries,grapes and nuts
  • Fresh Dip Trio- Fresh Tomato Bruschetta, Olive Tapenade, and Warm Artichoke Dip with a selection of fresh Crostini, sliced baguettes and crackers
  • Dried Apricot Canapes wrapped in honey smoked bacon and pastry
  • Vegetarian Spring Lettuce Wraps with a spicy ginger plum sauce

Sampling of Salads

  • Hearts of Romaine & Butter lettuce, sliced tomato, crumbled bacon, gorgonzola cheese tossed with champagne vinaigrette
  • Caesar Salad - Romaine lettuce, garlic croutons, shaved parmesan cheese and creamy caesar dressing
  • Spring Greens with seasonal fruits and berries, feta cheese, candied walnuts using a blood orange olive oil and a light  citrus vinaigrette 
  • Oriental slaw with cabbage, cilantro, mandarin, sliced almonds, water chestnuts, rice noodles and a light rice vinaigrette with light sesame oil
  • Winter Salad- fresh greens, sliced red onion, sliced oranges, roasted beets, crumbled blue cheese in a balsamic vinaigrette

Side Dishes

  • Fettuccine with Summer Vegetables and a Roasted Red Pepper Alfredo Sauce
  • Harvest  Grain Pilaf with a blend of our local grown black rice, a nutty barley and blend of rices
  • Roasted Green Beans and Butternut Squash
  • Roasted Summer Vegetables
  • Roasted Red Potatoes with garlic and rosemary
  • Potatoes au Gratin
  • Tuscan Orzo with olives, sun dried tomato, marinated artichokes and pesto 
  • Garlic Mashed Potatoes or Macaroni and Cheese
  • Fresh Steamed Vegetable Medley
  • French Potato Salad marinated in a tarragon vinaigrette dressing refreshing with no mayonnaise

Main Entrée

  • Carved Sirloin of Beef
  • Baked Salmon with a Citrus Caper Sauce or a Fresh Mango Salsa
  • Roasted Pork Loin with Apricot Brandy Sauce or stuffed with local roasted apples
  • Stuffed Chicken Breast with a blend of garlic, herbs, artichoke, mozzarella and sun dried tomato
  • Grilled Rosemary Citrus Chicken Breast
  • Chicken Marsala
  • BBQ Tri Tip- marinated and grilled with a rich au jus with sauteed shallots and green peppercorns
  • Penne Pasta with light creamy Pesto Sauce with choice of grilled meats and vegetables

A delicious assortment of fresh baked breads and rolls, served with butter

This is a sampling of items -There are more menu items to pick from, some are seasonal and are subject to change.  We look forward to talking with you about your choices and putting a package together. Prices are based on how many guests, selections of each category you choose and the type of service you request. We are happy to give free consultations to assure we have covered all your details.

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