- Petite Allumette Vegetables Colorful array of crisp, seasonal julienne cut vegetables delicately arranged atop your choice of two gourmet spreads such as Vegetable & Herb Dip or Roasted Garlic Tahini.
- Stacked Fruit Skewers Fresh, chilled seasonal fruit skewers beautifully and carefully presented.
- Antipasto Canapés Imported Italian Salami and Prosciutto with Mediterranean Cheeses resting on an assortment of gourmet crackers and paired with Sicilian olives.
- STUFFED BUTTON MUSHROOM CAPS Medium White Mushroom Caps stuffed with a combination of four cheeses, bacon, sun-dried tomatoes, spinach, artichokes and chopped bell peppers.
- EUROPEAN CHEESE SKEWERS Combination of three cheeses with basil and delicious, fresh cherry tomatoes.
- Fried Ravioli Breaded ravioli, stuffed with jalapeño cheese and served with avocado ranch and churrasco sauce.
- Bruschetta Diced Roma Tomato, fresh sweet basil, garlic, extra virgin olive oil, and balsamic.
- Tomato Bisque Shooter -Chef's Choice- With grilled cheese. Roasted tomato, basil, and goat cheese bisque with a three cheese grilled sandwich on asiago and olive bread.
- Caprese Kabobs Skewered fresh mozzarella, basil, and heirloom tomatoes with a balsamic drizzle.
- Andouille Sausage Kabobs Grilled with red bell peppers, red onions, and served with a mustard sauce.
- ITALIAN STUFFED MEATBALLS Meatballs stuffed with Ricotta Cheese served with Marinara Sauce.
- GAZPACHO SHOOTERS Cucumbers, tomatoes, bell peppers and onions served in a shot glass.
Premium Hors D'Oeuvres
- Seared Ahi Sushi grade ahi tuna with a wasabi creme fraiche pickled ginger, cucumber.
- Crab & Lobster Wontons Lump crab, Maine lobster and goat cheese in a crispy wonton shell with sweet chili and soy wasabi.
- BARRAMUNDI CEVICHE SHOOTERS Asian Sea Bass cured in lime juice with cilantro tomatoes and Bermuda Onions served in a shot glass with fresh avocado salsa, chipotle aioli and crispy tortilla strips.
- Bacon Wrapped Scallops Served with chive aioli.
- Choripan Sliders Flavorful South American grilled sausage served on mini baguettes with chimichurri sauce.
- Mini Beef Wellington Beef tenderloin wrapped in puff pastry with caramelized onion and balsamic vinegar.
- Baby Spinach Salad Red and green baby spinach, hearts of palm, blanched asparagus, slivered almonds, heirloom tomatoes, and wasabi micro greens with a lemon herb vinaigrette.
- Goat Cheese & Strawberry Baby Kale Salad Organic baby kale, fresh strawberries, goat cheese, macadamia nuts, sweet peppers, and pea tendrils with a house balsamic vinaigrette.
- Cranberry Walnut Salad Sun-dried cranberries, caramelized walnuts, and gorgonzola crumbles with a house balsamic vinaigrette.
- Yukon Gold Whipped Potatoes Yukon potatoes with garlic, scallions, cream and butter.
- Seasonal Vegetable Mix Fresh seasonal variety of locally grown, organic vegetables.
- Swiss Chard Swiss chard, mustard greens, fava beans and sautéed red onions.
- Wild Long Grain Rice
- Wild Mushroom Risotto Cakes Arborio rice, wild mushrooms, parmesan cheese, cream, garlic and basil.
Vegetarian & Vegan Entrees
- -----Vegetarian Options-----
- Ravioli Butternut squash, wild mushroom or artichoke ravioli in your choice of cream sauce or pomodoro.
- Spinach & Roasted Garlic Tortelloni Roasted garlic and spinach mixed with fontina, ricotta, and grana padano cheeses.
- Vegetable Lasagna Mushroom, garlic, onion, zucchini, tomato, and spinach in a basil marinara.
- EGGPLANT PARMESAN Italian eggplant breaded with fresh herbs and parmesan cheese topped with house-made marinara and fresh mozzarella cheese.
- -----Vegan Options-----
- RED CURRY POTATOES & PEAS Served with jasmine rice.
- STUFFED PORTOBELLO MUSHROOM Wild rice, black beans, roasted red pepper, spinach, and corn.
- STUFFED BELL PEPPER Brown rice, chick peas, green peas, arugula and wild mushrooms.
- Arrosto Di Tuscany (CHEF'S SIGNATURE DISH) Roast Beef marinated with garlic, Dijon mustard, olive oil and salt & pepper, charbroiled and topped with tomatoes, basil, garlic, anchovies, au jus sauce.
- Prime Rib Roasted, hand carved and served with au jus and creamy horseradish.
- Santa Maria Tri-Tip Marinated, grilled, and served with a blue cheese demi-glaze.
- Chicken Pomodoro Marinated grilled chicken breast topped with an heirloom tomato, basil, and garlic sauce.
- Beef Medallions Pan seared Torrey Pines tenders topped with a wild mushroom Dijon demi-glaze.
- CHICKEN CORDON BLEU Fresh baked chicken breast rolled with ham and Swiss cheese. Breaded with Panko bread crumbs & basil, topped with a creamy tarragon sauce with roasted red peppers.
- APRICOT CHIPOTLE CHICKEN Apricot and chipotle pepper glaze served over a grilled chicken breast.
- CERTIFIED ANGUS BEEF FILET OF SIRLOIN Seasoned and grilled with a port wine demi-glaze.
- PAN SEARED BARRAMUNDI Cajun seasoned and topped with a roasted corn salsa with cilantro, tomatoes, onions and jalapeño.
- FILET WITH CRAB STUFFED PRAWN Grilled beef tenderloin with crab stuffed prawn and béarnaise sauce.
- HALIBUT Alaskan halibut topped with a mango salsa.
- STUFFED SOCKEYE SALMON Pacific sockeye salmon stuffed with sun dried tomato, goat cheese, and topped with sriracha sauce.
- BRAISED SHORT RIB Slow cooked tender with bourbon and whole grain mustard.
- PANCETTA WRAPPED CHICKEN Chicken breast stuffed with arugula, basil, sun dried tomato, and fresh mozzarella cheese wrapped up with crispy pancetta with a fresh thyme jus.