Cocktail Hour

All items are priced by the individual piece unless stated otherwise.

Minimum order is 25 pieces per item.

A ( *) next to a menu item indicates that, in order to ensure high food quality, the item requires a staff member to prepare it onsite.

 

Veg = Vegetarian / GF = Gluten Free / DF = Dairy Free/ V = Vegan

    • 2020 Summer Appetizers

    • Bacon Wrapped Sage Chicken Bite

    • Black & Blue Crostini *

      Grilled medium rare steak atop a crostini finished with a gorgonzola horseradish cream.

    • Oysters on the Half Shell

      – served with Lemon & Mignonette (GF, DF)

    • Shrimp Cocktail Skewers with Bloody Mary Cocktail Sauce (GF, DF)

    • Classic Fried Mac & Cheese Bites with Buttermilk Ranch (Veg)

    • Frito Chili Bags

      All Beef Chili served over a Heap of Cheese on Fritos in the Bag. Topped with Onions

    • Fried Green Tomatoes with Avocado Ranch (DF, V, Veg) (without Ranch)

    • Mini Vegan Mushroom “Beef” Taco Salads served in Tiny Taco Bowls (DF, V, Veg)

    • Dangerously Good Deviled Eggs (DF, GF, Veg)

    • Farmers Cheese Stuffed California Strawberry

      Taste the California Sun in these fresh strawberries stuffed with hand crafted farmers cheese and savory coastal herbs. (Veg, GF)

    • Blistered Grapes with Rosemary Citrus Marscapone

      Sweet, Herbaceous and smoky and served on a Olive Oil Toast Point. (Veg)

    • Smoked Salmon Rosettes

      Delightful endive boats with whipped herbed cream cheese & Smoked Salmon. Capers & Lemon Oil Microgreens. (GF)

    • Spring Pea & Citrus Arancini Balls

      Crunchy spring peas cooked into a beautiful risotto, breaded, fried and accompanied by fresh basil pesto puddles. (Veg)

    • Balinese Chicken Skewers

      Coconut Marinated Breast lightly grilled, skewered and served with a curried carrot yogurt dipping sauce. (GF)

    • Spanish Chorizo Stuffed Olives & Steak Skewers

      The rich char on the steak and the smokey briny salt in the olive take you to the Mediterranean. Dip into the spicy harissa aioli. (DF)

    • Grilled Summer Peach & Prosciutto

      Luscious Colorado peaches, grilled and wrapped in silky prosciutto & topped with a salted lavender honey drizzle. (GF, DF)

    • Artichoke & White Bean Pate

      An unctuous and rich Vegan pate rolled in a flame grilled Zucchini slice & topped with roasted red pepper and kalamata olive tapenade. (Veg, GF, DF, V)

    • Coastal Crab Cakes

      Griddled Crab mixed with tri color bell pepper, onion & carrot and served with a salty bayou remoulade. (DF)

    • Honey Balsamic Meatballs

      Meaty and savory and served smothered in our sweet and tangy honey balsamic bbq sauce.

    • Ensenada Tostada

      A crispy corn tostada topped with lime & cilantro marinated scallops, shrimp & white fish swimming with red onion, tomato, Serrano. (GF, DF)

    • Vegetarian “Chorizo” Con Papas Croquette

      Creamy potato and spicy “chorizo” croquette breaded and fried and served with whipped black bean & green dragon sauce. (Veg)

    • Yakitori Chicken Bites

      Marinated & flame grilled chicken thigh brushed generously with Yakitori sauce and served on a mini rice cake with a sweet sriracha smudge & scallions. (GF, DF)

    • Korean Sesame Beef Lettuce Cups

      Savory marinated and grilled beef rolled in sesame seeds and served in lettuce cups with ginger soy rice noodles. (GF, DF)

      (can also be made with tofu) GF, DF, V, Veg

    • Shrimp & Andouille Skewers

      Spiced Shrimp, red bell pepper and Andouille sausage skewered and served with a Creole mustard. (GF, DF)

    • Beautiful & Bountiful Boards

      Home Made Lemon Ricotta

      Roasted CherryTomato, Sundried Tomato Pesto Oil and White Balsamic Reduction with Basil Chiffonade. Served with Garlic Crostini and Cucumber slices (GF, Veg)

      Domestic or Foreign Charcuterie Boards

      Assorted meats, cheeses, dried & fresh fruits, nuts & seasonal Ppreserves, bacon onion jam. Served with Crackers & Crostini

      Sunny Flatbreads

      Assorted flat breads including pear, arugula and gorgonzola, prosciutto with honey vinaigrette, brochetta with tomato, basil, olive oil and sweet tangy balsamic, and Summer corn, sun dried tomato, goat cheese and pine nut pesto.

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