Hors D’oeuvres

Cold Hors D’oeuvres

Polenta Crostini: With fresh tomatoes, basil, roasted garlic, extra virgin olive oil and Parmagiano Reggiano cheese

Grilled and Chilled Prawns: Served with a duo of cocktail and Dijonaise sauces.

Smoked Salmon: Served on homemade potato chips with crème fraische, topped with chive

California Sushi rolls: served with wasabi, ginger and seasoned soy sauce. ”based on 2 pc. Per guest” Custom sushi available for an additional charge.

Assorted seasonal Crostini: talk with Chef Sandra for your options

Antipasto: Olives, Peppers, assorted Italian meats, assorted Cheeses, Artichokes, Roasted Vegetables, Served with sliced baguette. Talk to Chef Sandra for special requests.

Imported and California Cheeses: served with seasonal fruit, crackers and sliced baguette.

Warm Hors D’oeuvres

Polenta Crostini: sundried tomato, caramelized onion relish and Fontina cheese.

Assorted seasonal Crostini: talk with Chef Sandra for your options

Puff pastry filled with cream cheese, apple wood smoked bacon, crab available upon request.

Mushrooms: Stuffed with Mozzarella, pesto, and topped with Parmagiano Reggiano.

Mini Beef Wellington: Beef and Mushroom duxelles wrapped in flaky puff pastry

Tamale Cakes: pulled pork, salsa Fresca, Cotija cheese, cilantro and Mexican crema


Finger steaks “chicken fried steak” Chef Sandra’s creation” served with Stewart’s secret dipping sauce.

Coconut shrimp lollipops served with sweet chili dipping sauce

Marinated Chicken or Beef: Served with peanut dipping sauce.