Menus: Lunches and Meetings

 

Hors d’oeuvres
(passed butler style, 50 piece minimum)


Cold Selections
Little Bites in Spoons

Maine lobster medallion with avocado mango salsa
Ahi tuna tartar with violet mustard and capers
Smoked salmon mousse with crème fraîche and caviar

Canapés
Mozzarella tomato canapé
Smoked salmon, Boursin cheese and cilantro pinwheel
Brie, pear and candied pecan
Endive spears with goat cheese, candied pecans and figs
Spicy ahi and roasted Maui pineapple on a crispy wonton with ginger aïoli
Bruschetta with tomato, fresh mozzarella and basil
Vietnamese lobster summer roll with asparagus, ginger, carrots, radish sprouts and
sweet chili sauce
Spicy tuna roll with wasabi, soy and ginger
California roll with wasabi, soy and ginger
Vegetable roll with wasabi, soy and ginger
Prosciutto wrapped asparagus with balsamic glaze
Jumbo shrimp with black pepper cocktail sauce
Bloody Mary shrimp cocktail shooter
Ceviche tostada with cucumber picada and lime
Mini fruit skewer with fresh berries, pineapple, grape, Asian pear and cantaloupe
Chilled green pea shooter with basil oil and crispy pancetta
Prosciutto wrapped fig with red wine syrup
Smoked trout canapé


Hot Selections

Coconut crusted prawn on a sugar cane stick with orange horseradish sauce
Skewered shrimp shooter with Asian plum sauce
Petite crab cake with onion marmalade and basil aïoli
Duck confit with spicy plum sauce on a crispy wonton
Herb crusted lamb chop with fig chutney
Smoked salmon on a potato cake with crème fraîche
Wild mushroom streudel
Vegetable spring roll with Asian plum sauce
Bacon wrapped scallop with ginger cilantro sauce
Salmon satay with plum teriyaki glaze
Chicken satay with peanut dipping sauce
Beef satay with peanut dipping sauce
Rosemary portobello satay with balsamic glaze
Chicken quesadilla with sweet corn salsa and chipotle crema
Cheddar biscuit beef tenderloin slider
Warm brie tart with apples and toasted almond
Cheese gougère with Pesto Chicken or Gorgonzola and Pear
Southwest egg rolls with chicken, black beans, cheddar and guacamole

 

Cocktail Reception Stations

(all stations for a minimum of 30 guests)
Farmers Market Crudité
An assortment of market vegetables
with olive parmigiano and lemon herb dips
 

International Cheese Display
A selection of American artisanal and imported cheeses with grape clusters,
California strawberries, candied walnuts, fresh breads and assorted crackers
 

Fresh Seasonal Fruit and Berry Display
 

Imported Baked Brie Normandy
French brie baked in puff pastry with apples and almonds
served with Frenchbaguette and strawberries
 

Smoked Salmon Display
accompanied by capers, chopped egg, chives, red onion, crème fraîche and toast points
 

Seafood on Ice
(minimum of 50 pieces each item)
Snow Crab Claws, Alaskan King Crab Leg, Cocktail Shrimp, Jumbo Shrimp,
Oysters on the Half Shell with mignonette, lemons, cocktail sauce
 

Grilled Vegetable Display
asparagus, fennel, eggplant, zucchini, peppers, red onion, baby carrots and
scallions with red pepper aïoli and pistachio artichoke dip
 

Antipasti Misti
a display of Italian Parma ham, dry aged salami, capacola, roasted sweet
peppers, grilled fennel, grilled asparagus, grilled eggplant, fresh mozzarella,
provolone, parmigiano reggiano cheeses and assorted cured olives and tomatoes
 

California Rock Shrimp and Scallop Ceviche
marinated with citrus juice, cucumber, tomato, onion and cilantro
served with blue and gold corn tostadas

 

Download Lunches and Meetings Menu

1828 Lincoln Blvd. Suite B, Santa Monica, CA 90404 • 310-853-8005

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