
RECEPTION STATIONS
Fresh from the Sea
Prawns, Oysters on the half shell, Cracked Crab Claws and Mussels with salsa verde or fresca displayed on a bed of ice with cocktail sauce, mustard sauce and lemon-pepper aioli
Scampi Flambé
Black Tiger Prawns with fresh garlic, white wine, tomatoes and butter sautéed to order
Mashed Potato Station
Make your own mashed potato sundae. Creamy mashed potatoes served in a margarita glass with sour cream, bacon bits, scallions, Canadian white cheddar cheese, crunchy fried onions, sweet butter, salsa fresca
Pasta Station
Butternut Squash Ravioli with brown sage butter and reggiano parmesan, Linguini with smoked chicken, pancetta, toasted corn and herb butter, Porcini Tortellini with braised bacon and roasted tomato sauce, Roasted garlic and cheese bread
California Salad Station
(Choice of three)
Butter Lettuce with fresh oranges, avocado and shallot vinaigrette, Caesar Salad, Marinated Grilled Vegetable Salad, Romaine with pears, pecans, sun-dried cranberries in
maple gorgonzola dressing, Tomato and Mozzarella (seasonal), Fresh Seasonal Fruit, Chinese Noodle Salad,
Bay Shrimp and Broccoli Salad, Greek Salad
South of the Border Station
Beef and Chicken fajitas, onions, peppers, guacamole, sour cream, cheeses, corn and flour tortillas, refried beans, quesadillas of jack and cheddar cheese; Lobster Quesadillas and Rock Shrimp Tacos are also available
Carving Station
The following selections are available as either carver sliced (meal portion*) or as sandwiches, served with fresh baked rolls and condiments:
Grilled Tri-Tip Beef Sirloin with natural juices
Roast Leg of Lamb
Roasted Free Range Diestel Farms Turkey Breast with cranberry orange glaze
Roasted Kurobuta Pork Prime Rib
Tenderloin of Beef
Oriental Station
Shrimp Shumai, Steamed Pork Buns, Potstickers, Korean-style Beef Ribs, Coconut Prawns Hoisin, sweet and sour and spicy soy sesame oil dipping sauces
Minimum requirement: 75 guests
*Requires a Chef Attendant
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. |