|
APPETIZERS
All the appetizers are designed to be hand passed
or plated for a first course
Baked truffled brie en croute
with cranberries and almonds
Crab stuffed mushrooms
Ahi Tartare with Mango, Wasabi Creme and Phyllo Points
Shitake pumpkin ravioli
Currant and pinenut meatballs
Stuffed grape leaves with Gorgonzola and olives
Herb Marinated Mozzarella with Tomato and Basil
(click to view image)
Petit grilled Manchego cheese twists
Artichoke and quail egg benedict
Spiced Tempura cauliflower florets
Vegetable Potstickers with Ponzu Sesame and Hoisin
(click to view image)
Trio of savory petit fours
Salmon and cream cheese, chicken and apple, roasted pepper & pesto
Mexican egg roll with roasted Ancho-chili salsa
Andouille sausage and bell pepper skewers
Wild Mushroom won-tons with Asian mustard
Crab won-ton with Hoisin dipping sauce
Prawn Cocktail with Vegetable Confetti, Microgreens
and Wasabi Tomato Sauce
Asparagus wrapped with prosciutto and smoked Provolone
Indonesian beef tenderloin satay with Tikka Masala dipping sauce
Tandori chicken satay with a yogurt mint sauce
Vietnamese spring rolls with sweet plum drizzle
Smoked trout quesadilla with a tomato chive salsa
Blue corn and crab fritters with spiced crème fraiche
Puff pastry shells filled with roasted chicken salad with pistachios & cranberries
Spicy chicken quesadilla with pico de gallo and Laura Chanelle goat cheese
Roasted vegetable and potato samosas with roasted white corn sauce
Baby artichoke heart with tomato concassé, roasted garlic, and basil mayonnaise
Goat cheese crostini with pickled beets & fresh blueberries
Coconut chicken satay with teriyaki plum dipping sauce
Grilled artichoke, fresh mozzarella & basil skewer
Fried Plantain chip with Cajun Jerk chicken salad
Pesto chicken pinwheel on sun-dried tomato tortilla with pesto crème,
black olives and fresh spinach
Broiled New potato with chevre and herbs
Wild mushroom strudel with goat cheese, cranberry citrus spritz
Black-bean and chicken & pepper jack flautas with a salsa fresco
Phyllo tartlets with Spicy Italian sausage and Provolone
Cucumber boat with Dave’s famous southwestern gazpacho
Yucatan tostada with chipotle chicken or blackened shrimp
(click to view image)
Coachella Valley date tamale with sweetened chipotle sauce
Polenta pancake with spiced cinnamon apples
Applewood smoked bacon wrapped Dijon chicken skewers
Grilled margherita pizza with tomatoes, Fontina cheese & fresh basil
Southwestern empanadas with ancho chile sour cream
Spiral of mozzarella with sun-dried tomato & fresh basil
served on a toasted baguette croustade
Breaded Eggplant Roulade - breaded eggplant stuffed with goat cheese,
and roasted red bell pepper
Prosciutto wrapped shrimp with sweet Thai basil glaze
(click to view image)
Blackened rare ahi tuna rosettes with wasabi mayo
Crab cocktail with lemon citron cocktail sauce
Jumbo shrimp, Asian sausage, & water chestnut wontons
with a spicy sweet & sour sauce
Lobster tartlet topped with melted Gruyere
Lemon-caper skewered shrimp
Cajun shrimp skewers
Grilled chicken with brie and apple chutney on French baguette
Miniature buffalo burger with carmelized red onions and melted white cheddar on a sesame Blini with smoked salmon cream cheese, and dill
Jumbo prawn cocktail with a mango wasabi dipping sauce
Tenderloin carpaccio with Boursin and capers
California rolls with wasabi, ginger and soy
Spicy tuna rolls with Wasabi caviar and a ginger soy dipping sauce
(click to view image)
Sautéed scallop with sun dried tomato puree on a Parmesan crisp
Coconut shrimp with mango coulis
Smoked trout quesadillas with chive and tomato salsa
Sweet potato pancake with smoked salmon
Dungeness blue crab cakes with caper cocktail sauce
Blackened tenderloin crostini with smoked chipotle and queso fresco
Shrimp ceviche in a tortilla cup
New potato with caviar and cream
Applewood bacon wrapped figs and almonds
(click to view image)
Pancetta wrapped Coachella Valley dates stuffed with Gorgonzola
|
