Classic caprese
Skewers of local cherry tomatoes, fresh mozzarella and basil pesto

California asparagus straws
farmer’s market asparagus baked in phyllo dough paired with a citrus aioli

warm tomato bisque shooter
served in a petite espresso cup topped with a mini grilled cheese sandwich

vine ripe tomato, olive oil and garlic served on a housemade golden crostini

cheese tortellini
Skewers of cheese filled pasta in a sundried tomato pesto sauce

Cheese and charcuterie station
cowgirl creamery cheeses to include triple cream brie, gorgonzola and cheddar. assorted meats to include calabrese, sopressata and genoa salami accompanied by baguette slices, crackers and whole grain mustard.

bleu Cheese and Onion tart

phyllo pastry filled with spinach and feta cheese

baked polenta squares
Baby kale, sundried tomato, black olives and freshly grated parmesan cheese filled









Pasta station
penne pasta with a selection of three sauces for your guests to sample
( ravioli may be added to station for 3.00 additional per guest )
garlic bread and a classic caesar salad compliment.
station requires 1 server per 20 guests

fried chicken and waffles
bite-size waffles with a piece of fried chicken and a drizzle of maple syrup

chicken satay
skewers of marinated chicken breast grilled and served with a teriyaki glaze

stuffed mushrooms
ground italian seasoned pork, kale, breadcrumbs, parmesan cheese and toasted pine nuts

fig and proscuitto crostini
cream cheese, fig preserves and proscuitto on a golden toasted baguette slice

cocktail meatballs
choice of barbecue, teriyaki or marinara sauce

country-mix olive plates


Bacon wrapped scallops
Served in an asian-style spoon with teriyaki sauce and a sesame seaweed salad garnish

Spicy lime prawns
Fresh lime juice, chilies and grated ginger marinade. Skewered and grilled

Classic prawn cocktail
Jumbo prawns with a classic red cocktail sauce. Served in a martini glass with lemon wedge or plattered for larger goups

White fish, shrimp , tomato lime juice green chiles, jalapeno and cilantro. Served in a martini glass with lime wedge or in a bowl with side of tortilla chips for larger groups

Seared Ahi
Served on a crispy wonton with wasabi aiolii and a sesame slaw garnish

flank steak skewers
Skewers of marinated flank steak served with an argentine chimi churri dipping sauce

Oyster station

fig preserve and procuitto crostini

california style carpaccio
seared tenderloin of beef, served on croustade with caper berries and horseradish cream

maryland style crabcakes