INDICATES VEGETARIAN ITEMS
Welcoming refreshments
Herbal Sangria, 21 herbs, spices & fresh fruit Green tea Mojitos, w/ lemon & mint Hyssop & lime lemonadeHarvest table
Fresh vegetable crudités
Assorted raw & blanched vegetable medley
Asparagus, summer squash, spring onions, Portobello mushrooms
Tri colored peppers. Sugar snap peas, French green beans
Carrots, radishes, Belgium endive, served on a bed of purple kale
Romesco sauce, Goat cheese ranch dressing
Bruschetta bar
Choose from the following spreads & dips
Assorted dips served w/ fire-toasted bruchetta
White bean and Roasted Garlic Flan
Rosemary oil & cracked green pepper
Arugula, basil, pine nut & Parmesan pesto
Sun dried tomato & roasted red pepper red lentil pate’
Roasted mushroom & cognac pate’
Fire roasted eggplant Baba ghanoush
Roasted garlic Hummus
Tri colored Tapanade
Fruit and Cheese platters
Organic grapes, stone fruits, strawberry papaya,
Fresh baked breads, crackers, dried fruits & seasoned nuts
“Yerba Santa” chevre coated w/ fresh herbs,
“Humboldt Fog” drizzled w/Madeira reduction and spiced hazelnuts
3 year Dutch Gouda, Boucharon, Manchego, Aged English Cheddar
Wheels of Brie baked in puff pastry drizzled w/honey & toasted almonds
Seafood trough
Packed w/ wet & dry ice, Te leaves, orchids & lemon slices
Cajun seasoned gulf prawns accompanied with
spiced cocktail sauce & pimento aioli
Crab Louis in endive leaf
1000 island dressing, diced tomatoes
Ahi tartare sesame wontons, wasabi cream
Passed hors d' oeuvres
Appetizer soups served in demitasse
Dungeness crab bisque with Meyer lemon cream
Heirloom tomato gazpacho w/ avocado, cucumber & radish Brunoise
White asparagus vichyssoise, truffle-parsley pesto
Thai coconut curry soup w/ Kafir lime and galangal
Mini mushroom wellington, shallot braised tofu wild mushroom
Duxelles wrapped in puff pastry and baked golden
Braised Fennel and chevre flan piped into endive leaves
Gnocchi al Romana rounds topped with Gorgonzola & sage
Pumpkin and wild rice waffles w/ mushroom walnut pate′
Potato pancakes with spiced sour cream and apple chutney
Zucchini cups with an arugula, pistachio and Fava bean pesto
Ratatouille rolls. Roasted Mediterranean vegetables in Feta pastry
Rolled Eggplant Moussaka, Greek spiced lamb & tomato sausage,
piped Béchamel custard
Fresh figs stuffed with Point Reyes blue cheese, Port coulis
Wild mushroom tartlet, toasted sage & Pecorino cheese
Quarter sized, braised beef short rib empanadas
with aged Gouda & Chipolte cream
Confit of duck strudel w/ yam julienne, caramelized red onion,
mandarin coulis
Wild rice bilini pancakes w/ duck breast
Rosehip coulis topped w/seared foie gras.
Endive leaves piped w/ foie gras mousse, & sauterne reduction
Rumaki, maple lacquered bacon, chestnut & date
Provencal eggplant wrapped w/Nieman ranch bacon, buttermilk ranch
Roasted beef medallions rolled w/ horseradish & watercress
Medallions of venison canapés, brioche, currant juniper chutney
Smoked turkey canapés with Port macerated cranberries & red onion
Sesame seared Ahi Tuna, wonton cup, spiced slaw, wasabi cream
Purple Peruvian potato, smoked sturgeon, crème fraiche, beluga caviar
Buttermilk crepes filled with Lemon verbena poached Alaskan salmon,
Caramelized shallots & crisp asparagus
Halibut fritters with avocado aioli, Topiko caviar and chive
5 spiced rock shrimp rice chips, Asian micro mix
Bonito habanero aioli
Dungeness Crab cakes with shaved fennel and Meyer lemon aioli
Beer battered cod with kosher pickle aioli
Roulade of spicy tuna tartare, minced hijiki, ponzu sauce
Spelt bilinis, crème fraiche choice of caviar, or sea palm caviar
nasturtium berries, blossoms & aioli
Smoked salmon rosette on cucumber, Meyer lemon cream, dill
Smoked salmon and chevre and sorrel roulade
Lamb, chic pea and coriander kofta w/ mint pesto
Samosa of chicken curry, apple caramelized carrot and onion
with a coriander mango chutney
Moroccan braised lamb and apricot brochette
Grilled prawns filled w/ Topiko caviar, avocado aioli
Rice paper wrapped w/ shredded vegetables, Teriyaki julienne tofu
Served with sweet Chinese mustard sauce
5 spiced pork stuffed Japanese eggplant rounds
Five spice seared duck breast on rice chip, mandarin marmalade
Hoisin Satays of tofu, tempeh, braised pork, chicken, beef or shrimp
Served over pasilla pepper and cilantro, Chinese cabbage slaw
Kaffir lime Grilled chicken skewers with Thai Chile pesto
Stationary Appetizers
Antipasti Platters
Marinated, roasted or grilled assorted vegetables
Waldorf salad lettuce cups, shredded Bibb lettuce
Roasted chicken, blue cheese dressing, chopped grapes
Jamon Serrano with ambrosia Melon
Individual lamb chop roasted with porcini rosemary butter
Seared wild duck breast with zinfandel duck demi glace
Served over a potato cheddar pie
Serrano Ham wrapped lemon-poached asparagus w/ truffle aioli
Smoked Salmon, English cucumbers, shallots
Nasturtium cream, capers & dill
Chorizo and pimento stuffed squid
Marsala butter sauce
Five spiced hoison baby back ribs
Cilantro poblano Chinese cabbage slaw
Skewered tempura shrimp, ginger soy lemongrass drizzle
Over crispy noodle cilantro slaw
Chicken wings prepared three ways
Braised in Chile cilantro sauce w/ chipolte cream
Ginger, soy honey sauce w/ wasabi cream
Hot wing sauce w/ blue cheese
The After party
Pizza station
Fresh baked pizzas, made to order,
with a variety of ingredients to choose from
Burger bar, build your own burger, Nieman Ranch sliders &
veggie burgers grilled to order with the whole range of accompaniments
Desserts
Assorted cookies & brownies
Pfeffernuesse & brandy ganache napoleons
Apple turnovers dusted w/ cinnamon powdered sugar
Chocolate chocolate tart w/ vanilla bean whipped cream
Chocolate curls, & raspberry garnish
Mocha Cheesecake w/ Frangelico Carmel coulis
Kaluha whipped cream
Meyer lemon cheesecake, golden kiwi coulis
Kafir lime leaf chiffonade
Fresh fruit skewers w/ lemon grass agave syrup
Chocolate mousse in martini glass