PASSED HORS D’OEUVRES

corn madeleine
with caviar and creme fraiche

crispy russian peewee potatoes
with sour cream and applewood smoked bacon

salmon tartare
with fresh coriander and lime on wonton crisps

zucchini parmigiana
thinly sliced zucchini layered with provolone, baked in a parmesan breadcrumb crust

caramelized onion tartlet

spicy rock shrimp salad
with cucumber on an individual spoon

pancetta, leek and goat cheese tartlet

mini bbq duck taco

scallop wontons with fresh lime

fresh black mission figs stuffed with gorgonzola,
wrapped in prosciutto di parma with 18 year old balsamic vinegar (seasonal)

jumbo shrimp and snow crab legs cocktail

grilled skewered prawns

herbed smoked chicken - chutney salad in red endive

duck confit salad in a chive crepe

samosas with cucumber raita

pakoras
with tamarind dipping sauce

coconut crusted shrimp
with curried pineapple mango chutney

prosciutto wrapped asparagus
with melted scamorza cheese

warm zucchini fritters with chili aioli

corn fritters with scallion cream

involtini di zucchini
paper thin grilled zucchini with citron goat cheese and fresh thyme

crostini with curried chick pea puree and fried coriander leaves

sesame crusted ahi
with cilantro puree & balsamic honey reduction served on wonton crisp

chinese scallion pancakes
with ginger hoisin sauce

seared ahi skewers with wasabi dipping sauce

chicken potstickers & vegetable potstickers
served with soy, ginger and cilantro dipping sauce

bocconcini con pumate
'little mouthfuls' of locally made mozzarella with sun dried tomato and fresh basil

roasted beef tenderloin on crostini
with baby arugula and horseradish crème fraiche

chicken sate with peanut dipping sauce

crab cakes with garlic aioli

smoked salmon
with lemon crème fraiche and dill on crostini

belgian endive spear with gorgonzola and mascarpone
drizzled with wild forest honey

herb roasted pork tenderloin skewer
with mango - papaya salsa

 
STATIONARY HORS D’OEUVRES

garden basket
with herb caper dip, roasted red pepper dip or spinach & leek dip

cheese board
a selection of fine cheeses from around the world

charcuterie
italian salame, mortadella with pistachios, assorted olives, paté and cornichons

grilled Mediterranean vegetables
with hummus, baba ganoush, kalamata olives, fresh herbs and fresh pita

shrimp cocktail
with Joan's On Third orange cocktail sauce

baked brie in bread with apricots and toasted pecans

housemade toasted pita triangles
with spinach leek dip and hummus

tramezzini bar
bite size toasted Italian sandwiches
with fresh mozzarella and ligurian olive paste
or sicilian roasted peppers

quesadilla bar
3 cheese
grilled chili lime shrimp with fresh corn & black beans
grilled bbq chicken breast, gorgonzola and roasted peppers
pancetta, leek and goat cheese
accompanied by fresh guacamole, pico de gallo & tomatillo salsa

tea sandwiches
(chef on-site required)
Cucumber & Dill Butter on White Bread
Egg Salad with Sun Dried Tomato on Whole Grain Bread
Radish & Radish Butter on White Bread
Salmon, Cream Cheese & Chives on Dark Bread
Tarragon Chicken Salad on Pumpkin or Zucchini Bread
Tomato, Butter & Watercress on French Pain de Mie
Piqunat Tuna and Capers on White Bread
Turkey, Lettuce & Mustard-Mayonaisse on Raisin Bread

housemade crostini
with ligurian olive paste, capunatina and tuscan white bean purée

 
SALADS

baby field greens with spiced pecans, goat cheese and Joan’s vinaigrette

butterleaf salad with french feta and organic dried cranberries

caprese salad (seasonal)
handmade mozzarella made from local cow’s milk, vine ripened tomatoes and fresh basil

baby spinach and arugula
with lemon vinaigrette and shaved parmigiano reggiano

butterleaf and radicchio
with toasted walnuts, crisp pears & apples and great hill blue

watercress with pink grapefruit, avocado and wildflower honey dressing (seasonal)

sicilian raw fennel salad with oranges, red onion and fresh mint

caesar salad
baby romaine hearts, homemade croutons and shaved argentine parmesan

greek salad
feta, kalamata olives, bermuda onions, tomatoes and cucumbers

chinese chicken salad

ginger lime steak salad
with mixed greens, tomatoes, cucumbers with a ginger lime vinaigrette

iceberg lettuce slivers
with crisp red onion and point reyes blue cheese dressing