Social Catering
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Breakfust Brunch
Sample Menu
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At the Buffet
Fruit Platter
Sliced Seasonal Fresh Fruit
Assorted Quiche
Choice of: Spinach Quiche, Bacon, Avocado and Cheddar Quiche, Ham and Cheddar Quiche, Vegetable Quiche and Cheese Quiche
Fruit Platter
Sliced Seasonal Fresh Fruit
Spinach Salad
Baby leaves of spinach, mushrooms, and onions tossed with a Balsamic dressing. Garnished with Mandarin oranges.
Rolls and Butter
Additional Considerations:
Smoked Salmon Garni
sides
Pacific Coast King Salmon with Cream Cheese, sliced Bermuda Onions, Kalamata Olives, Capers, Lemon Wedges and fresh Dill served with Mini Bagels and assorted Cocktail Ryes
Chinese Chicken Salad
Shredded Lettuce and Cabbage with Rice Noodles and Grilled Chicken tossed in a slightly sweet Oriental Dressing garnished with toasted sliced Almonds
Insalata Misto
Frisse
Red Oak, Radicchio and Spinach Leaves tossed in a Balsamic Vinaigrette topped, with Gorgonzola Cheese and garnished with fresh Strawberries, Oranges and toasted Walnuts
Breakfast Bread
A basket filled with assorted Pastries, Muffins, Croissants, Bagels and Coffee Cake with assorted Jelly, Butter, and Cream Cheese
Gourmet French Roast Coffee, cream and sugars
Orange Juice
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Hors d'Oeuvres Reception
Sample Menu
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Passed Hors d’oeuvres
Ahi Tuna
Seared Ahi Tuna on a crispy Wonton Basket garnished with a Cilantro Ginger Aioli
Ginger Beef Fans
Marinated ribbons of Teriyaki Flank Steak, grilled and served with a tangy Plum sauce
Beggar's Purses: Crab or Goat Cheese
Crispy Wontons filled with Goat Cheese and Chives
Mushrooms Florentine
White mushrooms filled with sautéed garlic, onions, spinach and breadcrumbs, topped with Parmesan Cheese and baked
Stationary Buffet
Artisan Cheese Display
An assortment of Imported and Domestic Cheeses to include local Marin cheeses. Served with assorted Crackers and clusters of Grapes
Coconut Chicken
Tender Chicken Ribbons rolled in Coconut, baked until golden brown served with a Thai Coconut Dipping Sauce
Ginger Meatballs
Served with Hoisin Sauce
Vegetarian Empanadas
Pastry Circles of Puff Pastry filled with Roasted Eggplant, Bell Peppers, Garlic and Provolone Cheese
Artichoke Bruschetta
Artichoke Hearts sautéed with Caramelized Onions, Fresh Basil, and Garlic, served with Toasted Baguettes