Corporate Events
Sit Down Dinner
Hors d'ouevres
Seared ahi tuna with aioliFocaccia with French chevre and mozzarella cheeses, Roma tomatoes and achiffonade of fresh basil
Petit triangles of polenta topped with shitake mushrooms
Dinner
Spinach salad with stir fried walnuts and mandarin oranges with a Dijon vinaigrette or Caesar salad with freshly grated Asiago cheese* * *
Grilled Harris Ranch Chateaubriand with sauted wild and domestic mushrooms
Pan roasted fillet of King Salmon with a coriander pesto
or a cucumber yogurt sauce
Cornish game henswith a Grand Marnier sauce
* * *
Blue lake green beans with tamari and toasted sesame seeds, Oven roast potatoes, onions and carrots with fresh rosemary
* * *
Chocolate mousse tort with raspberry sauce
Buffet Dinner
Hors d'ouevres
Norwegian smoked salmon served with freshly bakeddill baguettes, cream cheese, capers and thinly sliced cucumbers
Chicken satay with an Indonesian dipping sauce
Tropical fruit platter with sliced mangoes, papayas, kiwi fruit, pineapples, cantaloupes and strawberries
Dinner
Sliced fresh mozzarella cheese and tomatoes with fresh basil and extra virgin olive oilRomaine lettuce leaves with Gorgonzola cheese and toasted pecans with a lemon thyme vinaigrette
* * *
Medallions of roast pork with a sauce of reduced apple cider, Dijon mustard and Calvados
Provencal breast of chicken stuffed with Mediterranean olives, Italian parsley and goat cheese
Seafood Paella: saffron infused rice with prawns, scallops, clams, petite green peas and grilled red bell peppers
* * *
Medley of grilled summer vegetables
* * *
Baked apple crisp with crystallized ginger and vanilla ice cream
Cocktail Reception
Passed Hors d'oeuvres
(please select three)Jamacian Jerk Chicken on skewers
Jumbo praw ns sauted in herb butter and garlic
Belgium endive spears with red and gold caviars, cream cheese and a sprig of fresh dill
California roll sushi (crab and avocado)
Chicken sate with an Indonesian dipping sauce
Basil, tomato and cheese crostini
Quesadillas, filled with two cheeses and cilantro. Served with salsa fresca
Petit pastry puffs filled with Crab Thermidor
Triangles of Focaccia with French chevre and mozzarella cheeses, Roma tomatoes and a chiffonade of fresh basil
Mushrooms Florentine
Grilled prawns marinated in olive oil and lemon
Spanekopetas: crispy baked triangles of phyllo filled with feta cheese and spinach
Proscuitto and mango
Bruschetta
Petit open face sandwiches of Chateaubriand with Béarnaise sauce and capers
Sugar peas, the tips dipped in an Indonesian peanut sauce and then in chopped nuts
Petit pastry puffs filled with sausage and tomato
Sauted mushrooms glazed with Marsala
Proscuitto and melon
Crostini with a choice of sun dried tomatoes and cheese
red bell pepper caponata tapenade of Sicilian olives
and Italian parsley Provencal tapenade
Baby red potatoes with gold caviar, fresh dill and sour cream
Assorted sausages from the Napa Sausage Company, grilled
and served on baguettes with a selection of mustards
Small open face sandwiches with slices
of grilled Muscovy duck
Skewers of grilled chicken teriyaki
Canapes of smoked chicken with mango chutney
Bite size triangles of polenta topped with shitake mushrooms
Cucumber rounds with marinated shrimp
Canapes of seared Ahi tuna with aioli
Belgium endive leaves with marinated smoked salmon
Pastry puffs with porcini duxelle
Jumbo prawns with a zesty seafood sauce
Canapes of smoked salmon and cucumber
Buffet hors d' oeuvres
(please select five)Shrimp Dim Sum
Served hot from our bamboo steamer baskets on the buffet
Mediterranean platter with grilled eggplant, artichoke hearts,
kalamata olives, roast red and yellow bell peppers,
grilled asparagus and zucchini.
Ginger/chicken Potstickers
Served hot from bamboo steamer baskets on the buffet
Norwegian smoked salmon with cream cheese, capers,
thinly sliced cucumbers and Italian onions
with freshly baked pumpernickel bread
Cold Chinese noodles with a sesame and peanut sauce
Tropical fruit platter with sliced mangoes, papayas, kiwi fruit,
cantaloupes, pineapples and strawberries
Cheeseboard with double creme Brie, Danish havarti, Gorgonzola,
smoked Gouda, Jarlsberg, Cambozola, Canadian cheddar and herb cheeses.
With sliced baguettes and assorted crackers
Tricolor vegetable terrine
Hummus. Served with pita bread
Vegetable crudities with two dips: roast red bell pepper
and creamy Gorgonzola
Babagnoush (Mediterranean eggplant dip)
Served with pita bread triangles
Hand carved oven roast breast of turkey on sesame seed rolls
with fresh cranberry sauce and mayonnaise
Dolmas (grape leaves filled with Greek herbs and rice)
Served with a yogurt and fresh mint sauce
Sugar baked ham on poppy seed rolls
Served with assorted mustards
Roast Top Sirloin of beef from the Harris Ranch on
sesame seed rolls with assorted condiments
and organic baby greens
Chicken wings with honey sesame glaze
Three kinds of pate.
Served with sliced baguettes from Grace Baking
Brie baked in phyllo
Served with assorted crackers and sliced baguettes
* * *
Pastas and such
(please select two)
Grilled rosemary polenta
Served with a fresh tomato sauce
Penne with grilled eggplant, red and yellow bell peppers,
artichoke hearts, capers and extra virgin olive oil.
Bowtie pasta with shrimp and fresh dill in a light cream sauce
Angel hair pasta with a sauce of fresh Roma tomatoes,
fresh basil, garlic and extra virgin olive oil
Cheese tortelini with a champagne white sauce
Penne and petit peas with fresh herbs
in a cream sauce
Linguine with clams
* * *
Strawberries dipped in dark chocolate
Biscotti and assorted cookies
Double chocolate fudge brownies
* * *
Blend of French roast and Colombian coffees
* * *
Soft drinks and mineral waters
Breakfasts
Breakfasts can be as simple as fresh squeezed juice, pastry and coffee or as elaborate as the situation dictates. In the following breakfast buffet we pour juice and coffee and set the fruit compotes, while the guests select from the other items on the buffet.
Breakfast Buffet
Fresh fruitApples, oranges, tangerines, bananas, red and green seedless grapes, nectarines
Fresh squeezed orange juice
Smoked Norwegian Salmon with bagels, cream cheese, capers, tomatoes and onions
Fruit Compote
Strawberries, cantaloupe, blueberries, and mango
Pastry
Panetone
fresh baked nut breads
English muffins and preserves
Freshly baked granolas with lo-fat milk
Scrambled eggs wtih fresh dill
Low fat, no cholesterol omelet
with mozzarella, sauted tomatoes and onions
French toast or waffles
Bacon, sausages and grilled ham
* * *
French roast coffee and assorted teas
Luncheons
Many of our corporate clients have the need for a working lunch, often with an audio visual presentation. While they want the food to be delicious and tastefully presented, they want as little interruption from the wait staff as possible so that the presentations can flow smoothly and with out distraction. Our answer to this need are entree salads which are substantial without being heavy. Here are some favorites...
Thai Prawn Salad
Grilled black tiger prawns with red and yellow bell peppers
on a bed of butter and romaine lettuce with mint and Thai basil.
With a Thai vinaigrette
Accompanied with cold Chinese noodles in a peanut and sesame sauce
Bosc pears poached in Zinfandel
Spinach Salad with Roast Breast of Chicken and Pancetta
Slices of roast chicken, mushroom, pancetta and chopped egg
on a bed of baby organic spinach leaves.
With olive oil and meyer lemon dressing.
Accompanied with wild and long grain rice salad
Lemon mousse tort with kiwis
Indonesian Chicken Salad
Slices of grilled chicken marinated in Indonesian spices on
a bed of mixed organic greens. With a creamy Dijon dressing
Accompanied with a saffron rice pilaf
Parfait of fresh seasonal berries
Salmon with mango-ginger salsa
Fillet of broiled salmon served with a salsa of mangoes, fresh ginger and
tomatoes on a bed of mixed baby greens. with Dijon vinaigrette
With Yukon gold potato salad
Creme caramel with fresh whipped cream
Grilled Prawns with Penne
Grilled marinated prawns over penne pasta tossed with
fresh basil, garlic and extra virgin olive oil
With Caesar salad with frehsly grated Asiago cheese
Apple crisp with candied ginger
Chicken Mango Salad
Sliced grilled breast of chicken with slices of fresh mangoes
with romaine hearts and butter lettece, fresh mint and cilantro
With pasta salad with sun dried tomatoes and artichoke hearts
Apricot Tart
Caesar Salad with
Smoked Chicken Breast
Slices of smoked chicken breast tossed with Caesar Salad
Accompanied with a pasta salad of fusilli, asparagus,
and gold baby pear tomatoes
Homemade strawberry shortcake
Greek Salad with
Shrimp and Feta Cheese
Shrimp, feta cheese, kalmata olives, red and green
bell peppers, sliced cucumbers, fresh oregano on a bed of crisp greens
Accompanied with a bulgar wheat salad
New York Cheesecake
Salad Nicoise
Poached salmon, aspargus spears, green beans, red onions,
cherry tomatoes, cucumbers and Yukon gold potatoes.
On a bed of organic greens. Dressed with
creamy fresh herb dressing.
Homemade double chocolate brownies
The Streets of San Francisco
Streets of San Francisco theme parties are a wonderful opportunity for us to show off the diverse ethnic and cultural cuisines that are such an intregal part of "The City by the Bay," and which makes visiting here such a treat for people from all over the world. Guests arrive by cable car and enter through the Museum on the bottom floor where they are greeted by hors d'oeuvres and refreshments. Here they can wander among the exhibits or watch the cables and the giant 15 foot high wheels which drive the system. Afterwards guests go upstairs to the Car Barn. A San Francisco city scape has been created with props, trees, lights and painted backdrops of the many different districts such as the Mission, North Beach, Ghardelli Square, Chinatown and Fisherman's Wharf. A row of beautifully restored cable cars, their wood sparkling with new lacquer and their brass fittings bright as a new coin line one side of the area. And of course, there are the wonderful foods of each San Francisco neighborhood for guests to sample and enjoy.
Bill of Fare for a
"Streets of San Francisco" Party
at the Cable Car Barn and Museum
* * *Hors d'oeuvres
(please select five)Quesadillas, filled with two kinds of cheese and
fresh cilantro. Served with salsa cruda
Petit pastry puffs filled with Crab Thermidor
Norwegian smoked salmon with cream cheese, thinly sliced
cucumbers, italian onions and capers. Served on
freshly baked dill baguettes
Tropical fruit platter with sliced mangoes, papayas, kiwi and
star fruits, pineapples, cantaloupes and strawberries
Basil, tomato and cheese crostini
Mederranean relish tray with marinated artichoke hearts,
kalamata olives, pepperocini, roasted red and yellow bell peppers, grilled eggplant slices and Sicilian cracked olives
Tricolor vegetable terrine
Cheeseboard with double creme Brie, Danish havarti, Gorgonzola, smoked Gouda, Jarlsberg, Cambozola, Canadian cheddar, and herb cheese. With sliced baguettes and crackers
Pate platter with three kinds of pate
Sered with sliced baguettes from Acme Bakery
Vegetable crudites with a roast red bell pepper dip
Skewers of chicken satay with an Indonesian dipping sauce
Assorted sausages from Molinari's, grilled and served
on baguettes with a selection of mustards
* * *
Dinner
SAN FRANCISCO SKYLINESalads
(please select two)
Spinach Salad with chevre cheese and mandarin orange
slices. Served with a lemon vinaiagrette
Sliced tomatoes and fresh mozzarella cheese with
a chiffonade of fresh basil and virgin olive oil
Salad of mixed organic greens including frisee, arugula, endive
mizuma, red oak and baby butter lettuces.
With a balsamic vingaigrette
Caesar Salad with freshly grated Asiago cheese
Spinach salad with pancetta, mushrooms and chopped egg.
With a creamy Dijon vinaigrette
Baby romaine lettuce leaves with Gorgonzola cheese
and toasted pecans. With a lemon thyme vinaigrette
Butter lettuce and endive salad with apples, walnuts,
currants and balsamic vinaigrette.
* * *
CHINATOWN
(please select two)
Ginger Chicken Potstickers
Served from bamboo steamer baskets on the buffets
Honey/sesame glazed chicken
Chinese cold noodles with sesame and peanut sauce
Shrimp Dim Sum
Served from bamboo stemaer baskets on the buffets
* * *
FISHERMAN'S WHARF
Cold poached salmon with hollandaise or dill sauce
Seafood Cocktail with
shrimp and bay scallops with a zesty seafood sauce
* * *
THE MISSION DISTRICT
(please select two)
Fajitas
Grilled beef and vegetables wrapped in flour tortilla
Medallions of roast pork with a sauce of chipolte chiles and tomatoes
Grilled breast of chicken marinated in lime juice
and ancho chile and served with a mango/ginger salsa
Skewers of barbecued prawns, marinated in olive oil, chimayo chile and lemon
Spicy lemon grilled chicken with papaya salsa
* * *
NORTH BEACH
Pastas
(please select two)
Grilled rosemary polenta
Served with a fresh tomato rustica sauce
Penne with grilled red and yellow bell peppers,
artichoke hearts, capers and extra virgin olive oil
Farfalle (bowtie) pasta with shrimp and fresh dill
in a light cream sauce
Angel hair pasta with a sauce of Roma tomatoes,
fresh absil, garlic and virgin olive oil
Pasta al pesto. Fresh basil, virgin olive oil,
Parmesan cheese and toasted pinenuts with fusilli pasta
Cheese tortelini with a champagne white sauce
Creamy polenta and Italian sausages
Served with a fresh tomato rustica sauce
* * *
Baskets of freshly baked breads and baguettes from
Il Fornaio and Grace bakeries
* * *
GHIRARDELLI SQUARE
Choice of assorted teas
Blend of French roast and Colombian coffees
* * *
Desserts
Anise biscottiApricot tart with French Vanilla Ice Cream
Chocolate Mousse Tort with raspberry purre
New York style cheesecake
Lemon mousse tort with kiwis
Chocolate dipped biscotti
Fresh fruit tart
Bowls of fresh strawberries with an amaretto creme
Picnics
Who doesn't love a picnic, especially if one don't have to do any of the work. A warm, sun filled day, the smell of flowers and the feel of soft grass beneath one's feet. A day for playing softball or frisbee, taking a nap under a tree, making new friends or visiting with old friends. And of course, enjoying great food. Over the years, we have catered picnics for clubs and companies, even entire towns. What would you like?
a Tex-Mex fiesta,a Cajun shindig,
a Hawaiian luau,
a New England clambake,
a Louisiana fishfry,
a Day in Provence
a Heartland picnic
or Tuscany al fresco?
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