Classic Buffalo Wings with a bleu cheese dipping sauce and celery sticks

Thai Beef Salad with red pepper and sesame seeds served in mini “to-go” cartons

Curried Chicken Salad with dried cranberries and chutney served in cucumber “boats”

Crostini with cream cheese prosciutto and fig jam

Orange Raisin Muffins with smoked turkey and cranberry sauce

Grilled Shrimp and Pineapple Skewers with a sweet chili dipping sauce

Grilled Chicken, Cheese and Black Bean Quesadillas with salsa fresco

Roast Duck Breast thinly sliced and served over Chinese Long Beans
with a raspberry sauce

Mini Lamb burgers served in Pita Bread with a mint Raita and bean sprouts

Seared Ahi served on a crispy wonton with an Asian sesame slaw and touch of wasabi

Antipasti Platter

French Dip Sandwiches
Small roll with grilled tri-tip, horseradish and a bowl of au jus for dipping

Korean Beef Satay with a Teriyaki dipping sauce

Miniature Crab Cakes with a traditional tartar sauce

Potato Pancake with Smoked Trout and horseradish apple cream

Chicken Satay with a spicy sweet peanut and lime dipping sauce

Corn Fritters with Sour Cream

Crostini with Cambozola Cheese and Caramelized Onion

Vine-Ripe Tomato and Olive Bruschetta

Cocktail Meatballs in a Coconut Curry Sauce

Red Potatoes filled with Sauted Mushrooms, Chives and drizzled with Truffle Oil

Classic Shrimp Cocktail served with Lemon Wedge

Baked Polenta Squares with sundried Tomato, Parmesan Cheese and Mushrooms

Spinach and Cheese Ravioli, lightly breaded and fried. Served with a marinara dipping sauce

Domestic and Imported Cheese Platter with fresh seasonal fruit, baguette and crackers

Ceviche served in oversized martini glasses

Fisherman’s Wharf Crab and Artichoke Gratin with baguette slices.

Endive Leaf with Goat Cheese, House Roasted Beets, candied Nut and Orange segment

Bacon Wrapped Scallops in a Teriyaki Dipping Sauce  served in a porcelain spoon with a sesame seaweed salad garnish