Hors D'oeuvres Selections
Grilled Tiger Prawns
skewered, and drizzled with a citrus-herb sauce
Freshly Toasted Crostini
with your choice of
olive tapenade,
smoked salmon mousse, or
Sundried tomato and goat cheese
Petite Pacific Crab Cakes
topped with a red pepper sauce
Elegant Miniature Pizzas
with your choice of
salmon, capers and carmelized onions,
kalamata olives, sun dried tomato, and f eta cheese, or
spicy sliced italian sausages and mozzarella cheese
Bruschetta Bites
with fresh tomatoes and basil
Grilled Chicken Skewers
with a dijon mustard dipping sauce
Lobster Medallions
with tarragon aioli
Crispy Toasted Polenta Canapes
topped with gorganzola cheese and wild mushrooms
Italian Sausage Skewers
with dijon mustard
Wild Mushroom Strudel
filled with fontina cheese and ham
Buffet Entree Selections
Wood-fired Chicken
with white wine reduction sauce
Red Snapper Filet
braised with tomatoes, kalamata olives, garlic and basil
Penne Pasta
with Sundered tomatoes, brocoli and chicken in a parmesan cheese sauce
Peppered Tri Tip
served au jus
Smoked Salmon Ravioli
with a lemon-dill sauce
Roast Pork Loin
with an orange cranberry sauce
Stuffed Chicken Breast
with mozzarella and spinach
then grilled and topped with a balsamic reduction
Vegetarian Lasagne
Homemade with a medley of seasonal vegetables
tomato sauce and bechamel sauce, and mozzarella
Grilled Salmon Filet
topped with a lemon-herb sauce
Half Moon Lobster Ravioli
in a shrimp and tomato fumet
Osso Bucco
free range veal shankbraised with vegetables
and San Giovese wine sauce
Wood Roasted Duck
with an orange sauce reduction
California Hors D'oeuvres Trio
Freshly Toasted Crostini Canapes
topped with Sonoma goat cheese and sundried tomato pesto
Elegant Miniature Pizzas
topped with smoked salmon, capers and carmelized red onions
Wild Mushroom Strudel
filled with fontina cheese and black forest ham
served with
The Art of Cheese & Fruit
Ample wedges of
the best of International cheeses including
Parrano Aged Gouda
Double Cream Brie
French Morbier
and Huntsman Cheddar
Overflowing with California grapes and strawberries
and other seasonal fruit,
plenty of crackers,
all artfullly garnished
with fresh rosemary, thyme and edible flowers.
A Taste of Italy Buffet
APPETIZERS
Freshly Toasted Crostini Canapes
topped with kalamata olive tapenade
Spicy Italian Sausage Skewers
with a dijon mustard dipping sauce
Grilled Eggplant Rolls
filled with Sonoma goat cheese partfait
Caprese Skewers
cherry tomatoes, mozzarella and fresh basil drizzled with olive oil
RISOTTO STATION
(prepared on site by chef, your choice of two)
Wild Mushroom
Asparagus and Spring Pea
Champagne ? White or Black Truffle
Chicken, Artichoke and Sundried Tomato
Rock Shrimp and Pacific Crab
Milanese
... and a hundred more!
PASTA STATION
Salmon Ravioli with Lemon-dill Sauce
Mezzaluna Lobster Ravioli with a Spicy tomato Sauce
Farfalle with Salmon Vodka Sauce
Penne with Wild Mushroom Sauce
Tortelloni with a Tomato Cream Sauce
... and a hundred more!
Other stations available include a Carving Station, Sushi Bar, Fondue Station, Grilled
Sandwich station, Pizza Station...and a hundred more!
Appetizer Selections for
Sit Down Dinners
Ahi Tuna Tartare
Ahi tuna marinated with aromatic
horseradish-herb aioli, on bread toasts with mixed greens
House-Smoked Salmon
thinly sliced, topped with shaved fennel, chives
and a Blood Orange Citronette
Stuffed Artichokes
Castroville Artichokes stuffed with herbs,
breadcrumbs and parmesan cheese,
braised in a lemon sauce
Crab Croquettes
Cigar shaped crab croquettes
served with a roasted bellpepper sauce
Portobello Mushroom and Roasted Vegetable Terrine
Grilled Portobello mushroom served on a roasted tomato, zucchini,
eggplant and fennel Terrine with a balsamic sauce
Steamed New Zealand Mussels and Clams
Green lip mussels and Manilla clams
sauteed in a garlic-white wine broth
Carpaccio Cipriani
thin sliced beef tenderloin
with a mustard mayonnaise sauce
Marinated Seafood Salad
Rock shrimp, calamaari, clams, mussels, and scallops
marinated with a lemon citronette, kalamata olives, celery and garlic
Cold Poached Veal Loin
sliced thin and topped with tuna caper aioli
Fresh Asparagus Spears
wrapped with our house smoked salmon
and drizzled with a lemon creme fraices and aromatic herb sauce
Sea Scallops with Saffron
seared day boat scallops with wilted spinach
and a saffron sauce
Entree Selections
for Sit Down Dinners
Filet Mignon
with a peppercorn balsami sauce
on a grilled portobello mushroom
Grilled Salmon
topped with the Chef's own lemon sauce
served with sauteed vegetables and roasted potatoes
Stuffed Chicken Breast
with spinach and mozzarella
then grilled and topped with a balsamic reduction
Free Range Veal Chop
grilled with herbs
and topped with a wild mushroom sauce
Rack of Lamb
encrusted with dijon mustard and bread crumbs
then roasted with a demi-glace sauce
Baked Dover Sole
with a lemon butter sauce
Osso Bucco
free range veal, braised with vegetables
and served with saffron rice
Whole Striped Bass
roasted with Yukon gold potatoes,
kalamata olives, garlic cloves, tomatoes and artichokes
Herb Roasted Prime Rib
with asparagus, proscuitto and shaved parmesan cheese
served with mashed potatoes
Swordfish
topped with a grapefruit-avocado sauce
Dry Aged New York Strip Steak
with a carbernet-shallot sauce
Dessert Selections
Cold-dusted Raspberry Tarts
Swedish Profutto Rolls
with your choice of assorted creme fillings
White Chocolate Cheesecake Petits Fours
with dark chocolate curls
Tuxedo Strawberries
dressed in white and dark chocolate
Miniature Fruit Tarts
filled with vanilla creme and fresh berries
Raspberry Rhoulades
light sponge cake with raspberry marmalade
Lemon Tarts
topped with meringue
Miniature Creme Brulee Tarts
Tiramisu Rolls
Chocolate Ganache Spiral Petits Fours
Chocolate Cheesecake Crescent Moons
with gold flecks
Prailine filled Hearts
heart shaped eclaires filled with hazelnut cream
and studded with hazlenut crystals
Heart of Chocolate
Decadence
dark truff le cake with white chocolate and champagne sauce
Raspberry Passion
chocolate heart f illed with raspberry mousse and passion fruit mousse
| Contact Info: |
Mary Wilson |
| Phone: | 415-388-3468 |
| Fax: | 415-388-2126 |
| Address: | 22 Miller Ave., Mill Valley, CA 94941 |
| E-Mail: pdangelo@pacbell.net |
