Desserts

Tray Passed Desserts

• White Chocolate Shooters with Pink Peppercorn and Black Sesame
• Shortbread with Gaviota Strawberries and Whipped Cream
• Mini Molten Cakes with Peanut Butter Cream
• Chocolate Crostini with Mixed Berry Salad
• Pumpkin and Spiced Chocolate Tart
• Grilled Fruit Kabobs
• Poached Pear Tart
• Peach Cobbler with Honey Ice Cream
• Key Lime Tart with Meringue
• Chocolate Covered Bananas
• Cheese Cake with Harry’s Berries
• New Orleans Bread Pudding with Makers Mark Whiskey Sauce

Plated or Stationary Desserts

• Vanilla Bean Panna Cotta with Orange
• Roasted Stone Fruit with Piru Canyon Cactus Honey
• Chocolate S-mores
• Port Poached Asian Pears with Saba Sabayon
• Lavender Crème Brule
• Profiteroles with Cinnamon Ice Cream and Warm Avocado Honey

BACK TO MENU

Tapas Menu

Dinner

• Pickled Oyster with Spaghetti Squash and Salmon Roe
• Marinated Crab Claw Salad
• Champagne and Blood Orange Granita
• Blue Cheese Soufflee with Wild Arugula and Strawberry Balsamic
• Filet Tar-Tar with Carrot Salad
• Grilled Melon with Hamon Serrano, Basil, and Pistachio Oil
• Butter Poached Lobster and Porcini Mushroom in Fresh Free-Form Ravioli
• Syrah Braised Rabbit with Rosemary Apple Bread Pudding
• Profiteroles with Homemade Apricot Ice Cream topped with warm Piru Canyon Avocado Honey
• California Cheeses with Mixed Crostini and Farmers Market Selections

BACK TO MENU

Spring - Buffet

Tray Passed

• Sliced Beef with Boursin and Roasted Peppers on Seeded Crostini
• Hibiscus and Marjoram marinated Lamb Skewers with Lemon Mint Yogurt
• Smoked Gouda with Sun Dried Tomato Basil Aioli on Brioche

Dinner Buffet

• Roasted Garlic Chicken
• Orzo with Carrots and Fresh Herb Vinaigrette
• Green Bean Amandine
• Mixed Green Salad with Heirloom Tomatoes, Green Onion, Sour Dough Croutons and a Lemon Avocado Vinaigrette

Dessert

• Apple Bread Pudding with Makers Mark Whiskey Sauce

BACK TO MENU

Hors D'oeuvres

• Spicy Butter Poached Shrimp with Roasted Garlic Guacamole and Crispy Plantains
• Pickled Washington Oysters with Spaghetti Squash and Salmon Roe
• Seared Ahi with Reduced Mirin and Blood Orange
• Bleu Sliders with Crispy Shallot, Pepper Mix, and Apricot Mustard
• Homemade Pigs in a Blanket with Smoked Tomato Ketchup
• Beggars Purse with Cherry Shallot Jam and Camembert
• Bacon Wrapped Shrimp and Grits with Red Eye Gravy
• Red Dragon and Caramelized Shallot on Brioche
• Beef Willington with Mushrooms Duxelle and Spicy Mustard
• Lump Crab, Shrimp, and Scallop Cheese Cake with Opal Basil
• Smoked Trout on Grilled Flatbread with Crème Friache and Tomato Confit
• Country Pate with White Balsamic Mustard and Crispy Sage
• Blue Cheese Soufflé with Wild Arugula and Strawberry Balsamic
• Spiral Pork Tenderloin with Roasted Apples and Piru Canyon Cactus Honey
• Filet Tar-Tar with Carrot Salad
• Seafood Sausage with Radish Sprouts, and Truffle Oil on Risotto Cakes
• Grilled Melon with Wild boar Proscuitto, Basil, and Pistachio Oil
• Shrimp and Corn Pipette

BACK TO MENU

Fall - Plated

Santa Barbara Lobster and Melon on Mache with a Peppercorn Vinaigrette

Blue Cheese Soufflé with Strawberry Balsamic and Radish Sprouts

Potato Crusted Halibut with Fennel Onion Confit and Roasted Tomato Broth

Glazed Vegetables with Fresh Herbs

Dessert

Blackberry Cobbler with Pistachio Ice Cream

BACK TO MENU

Fall - Buffet

Tray Passed Items

• Spiral Pork Tenderloin with Thyme Roasted Apples and Piru Canyon Cactus Honey
• Tomato Confit with Herbed Chevre and Caramelized Onions on Whole Grain Crostini
• Salmon Sliders with Applewood Smoked Bacon and Chive Mustard

Stationary Hors D'Oeuvres

• Northern California Cheeses
• Boursin with Truffle Oil and Pink Peppercorn
• Spicy Pickled Okra
• Ruby Red Trout Rillette
• Black Garbonzo with Pickled Carrot
• Assorted Breads

Dinner Buffet

• Shrimp and Scallop Pappardelle with Asparagus and Chive
• Sliced Beef Tenderloin with Red Wine Au Jus
• Fennel, Snow Pea, and Carrot Quinoa
• Roasted Fingerling Potatoes
• Organic Mixed Green Salad with Herb Vinaigrette

Dessert

• Port Poached Asian Pear with Vanilla Ice Cream and Sabayon Whipped Cream

BACK TO MENU

Cocktail Party Menu

Tray Passed

• Seared Ahi with Reduced Mirin and Blood Orange
• Beggars Purse with Cherry Shallot Jam and Camembert
• Red Dragon and Caramelized Shallot on Brioche
• Beef Willington with Mushrooms Duxelle and Spicy Mustard
• Smoke Trout on Grilled Flatbread with Crème Friache and Tomato Confit

Stationary Hors D'oeuvres

• Assorted California Cheeses
• Coho Salmon Rillette
• Potted Mustard
• Fresh Fruit
• Artesian Breads

Desserts

• Chocolate Hazelnut Pot Au Creme
• Profiteroles with Mascarpone and Strawberries

BACK TO MENU