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Menu: Hors D'Oeuvres

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COLD HORS D’OEUVRES

Black Tiger prawns with spicy cocktail sauce  

Grilled bruschetta with fresh spinach, roasted portabella and reggiano permesan

Homemade mozzarella, tomato and basil on garlic rounds

Seared ahi tuna on crisp cucumber with wasabi drizzle

Maki Sushi Rolls: Fresh Ahi tuna and/or Dungeness crab

Prosciutto wrapped melon wedges or asparagus spears (in season)

Rice paper Shrimp Rolls with spicy chili dipping sauce

Phyllo Shell filled with marinated Dungeness Crab and sweet pepper salad

HOT HORS D’OEUVRES

Fresh crab cakes with remoulade sauce

Tenderloin Brochettes

Chicken Yakitori with red and green peppers and spicy hoisin sauce

Dollar mushroom caps stuffed with herb polenta

Coconut fried shrimp with spicy plum sauce

Brie, pear and almond wrapped in phyllo pastry

Baby Lamb Chops

Harvest Flatbread, roasted garlic, golden raisins, sage and fontina

Seared Duck Breast with tomato relish on a crisp apple wedge

Roast Kobe Sirloin an herb crostini, Maytag bleu cheese

Ginger Chicken turbans

Black Pepper and Parmesan Breadsticks wrapped with prosciutto

Potato Cakes with cold smoked salmon and
caviar, sour cream and chives

All prices are subject to applicable service charge and state sales tax. 

For more information regarding catering, pleae contact Lauren Serwitz (925) 552-4501 or Debbie Sachwitz
(925) 552-4500.