Stationary Hors d’oeuvres

artisan cheese display
imported and domestic cheeses from independent cheese producers; manchego, humbolt fog, camembert, drunken goat or stilton, garnished with dried and fresh seasonal fruits and nuts
traditional cheese & crudité arrangement
an assortment of domestic cheeses with fresh market vegetables and your choice of dipping sauces; zesty orange hummus, spicy pesto or creamy ranch
charcuterie platter
a selection of cured meats; sopressata, parmesan salami, spanish chorizo or pistachio mortadella, with cornichons, olives and whole grain mustard
antipasti buffet
assortment of olives, marinated artichokes, roasted peppers, fresh mozzarella cheese, tomato bruschetta, and prosciutto wrapped breadsticks
mediterranean opening
marinated olives and feta, falafel, tabouli, classic or zesty orange hummus, baba ghannoush with flatbreads
fresh fruit arrangement
seasonal market fruit including berries, melons, stone fruit and citrus, artistically arranged with honey lime dipping sauce
bruschetta bar
a selection of our favorite bruschettas; forest mushroom, artichoke, roasted peppers, white bean, classic tomato or olive tapenade
oysters in the half shell, shrimp, and marinated crab fingers atop ice with decadent condiments market price

Tray-passed Hors d’oeuvres


tiny herb encrusted lamb chop
served with minted pistou
garlic lamb kebab
with minted lemon raita sauce
seared beef tenderloin canape
with arugula & horseradish cream then topped with crispy shallots
beef & asparagus skewer
with hoisin glaze
short rib dice
in bulgogi marinade, tied with scallion
bite size tostada
topped with carnitas, avocado, and pickled onion
prosciutto crostini
layered with fig or pear, mint and balsamic reduction drizzle
chorizo gougère
spanish chorizo with manchego cheese


chicken satay
with a spicy peanut sauce
chicken endive
endive leaf filled with chicken, grapes, and pecans
maple chicken bite
atop a crispy waffle
parmesan mustard chicken drummette
with optional ranch dipping sauce
clementine chicken yakitori
skewered with grape tomato
chicken empanada
with chicken, olives and poblano chili
ginger chicken soup dumpling
with chili soy sauce
peking duck canapé
with julienned scallion, cucumber and hoisin glaze


mini crab cakes
with cilantro aioli
bacon wrapped scallops
with bourbon dijon crust
tuna tartar
atop baked wonton crisp
seared sesame ahi
encrusted in black sesame seeds and topped with wasabi cream
shrimp ceviche
diced with tomato, cucumber and avocado
mojito shrimp
marinated in mint and rum
smoked salmon
atop a herbed blini with capered crème fraiche
barbequed oyster
grilled in half shell with garlic oregano glaze


roasted tomato caprese
with basil pesto, garlic roasted tomato and burrata
vegetable stack
layered with fresh herbs
brie crisp
brie melted with apple chutney
truffled potato and mushroom galette
with thyme and gruyère
corn cake
topped with roasted red pepper compote
bite size double baked potatoes
filled with a mixture of potato, thyme and creme fraiche topped with crispy shallots optional bacon available
vegetable spring roll
with pickled daikon, carrots, sprouts, cucumber, mint, basil served with ginger ponzu sauce
white bean or artichoke bruschetta
on a kale chip

Small dishes

aromatic gazpacho with roasted shrimp garnish
chilled soup served in a mini glass with a roasted shrimp on the rim
individual antipasto
assortment of olives, prosciutto wrapped bread sticks, skewered caprese and champagne grapes served in a fluted glass
huntington slider
petit sirloin burger with your choice of condiments salmon and fresh garden versions available
mini pulled pork sandwiches
carolina style barbeque topped with creamy coleslaw
ham and cheddar biscuit sandwich
with pepper jelly
thai chicken and mushroom lettuce cups
served in a bibb lettuce leaf
personal chicken pot pie
topped with buttery and flakey pastry
classic mac and cheese
baked with garlic bread crumbs
caesar salad cup
served in a romaine leaf chicken optional
gourmet french fries
russet and sweet potatoes served with garlic aioli, honeyed mustard or tomato catsup



mesquite wood smoked tri-tip
with chimichurri, cabernet demi-glace or horseradish cream
hangar steak
in an espresso and peppercorn rub
new york steak
with gorgonzola butter
filet mignon
topped with cabernet sauce and crispy shallots
hand carved prime rib
served with au jus and horseradish cream
sherried short ribs
with a touch of thyme
pork tenderloin roulade
rolled with bacon, apples and shallots
roasted leg of lamb
with an herbed crust and minty vinaigrette


savory chicken
roasted with preserved lemon, green olives and capers
roasted chicken with artichoke hearts
and oregano
stuffed chicken
filled with chèvre cheese and basil, topped with mushroom wine sauce
chicken saltimbocca
baked with prosciutto, chardonnay and sage, topped with fresh citrus glaze
citrus chicken
grilled with a citrus ginger glaze
duck a l’orange
with a sherried orange finish
cornish game hen
filled with cranberry wild rice and topped with a thyme glaze


fish subject to change due to sustainability

pistachio encrusted sea bass
with a chardonnay sauce
crispy tilapia
with orange thyme salsa
mediterranean red snapper
roasted with tomatoes, capers, black olives and herbs
roasted salmon
with a compote of orange, onion and dill
pan seared black cod
with miso glaze
prosciutto wrapped mahi mahi
with red pepper romesco sauce
pan seared catfish
with ginger and scallions
grilled lobster tail
with tarragon butter


wild mushroom ravioli
topped in a brown butter sauce & parmesan shavings
market vegetables and penne
topped in a creamy tarragon sauce
stuffed zucchini
filled with seasonal vegetables and smoked mozzarella
roasted vegetable lasagna
layered with béchamel and tomato sauces
zuchinni crepes
filled with ricotta and spinach topped with parmesan sauce


spaghetti squash
with basil pesto and sweet tomatoes
crowded portabella
grilled portobello mushroom filled with garlic roasted vegetables
moroccan acorn squash
filled with couscous, currants and pine nuts
marinated tempeh
with ginger, garlic, broccoli and sweet bell peppers
saffron rice with garlic roasted vegetables


these items change according to the season, your palate or theme.

handmade sorbet
in natural fruit cup
jumbo ravioli
in brown butter sauce
salad trio
a sampling of the season fruits and vegetables
soup sip
chowder or bisque, with crouton



garlicky roasted fingerling potatoes
yukon potatoes roasted with a generous portion of garlic, parsley, lemon and onion
accordion potatoes
with multiple slices to create a crispy outside with fluffy center
smashed potatoes
creamed with buttermilk
double baked ranch potatoes
with fresh herbs and creamy mascarpone cheese
sweet potato gratin
with three cheeses and baked to a golden brown
jasmine wild rice
with dried apricots and toasted almonds
asparagus risotto
with a touch of lemon
creamy fusilli
tossed with mushroom, sun dried tomatoes, spinach and capers
classic macaroni and cheese
prime selection of cheeses, baked to a perfect golden brown


asparagus spears
seasoned with lemon zest and garlic
seared bok choy, baby eggplant and mushrooms
with shallot, garlic, and lemon
mustard and herb marinated market vegetables
seasonal local vegetables tossed in a light marinade
haricot verts
with walnuts and lemon vinaigrette
grilled garden vegetables
zucchini, squash, tomato, onions and mushrooms with basil
baby vegetables
classically steamed
broccoli gratin
layered with creamy cheeses
roasted rosemary root vegetables
carrots, butternut squash, parsnip, onion and potato
roasted chilies, potatoes, peppers, onions, corn and squash


huntington salad
field greens with green apples, crispy pancetta and roasted almonds tossed in a light shallot vinaigrette
classic caesar salad
romaine hearts, with parmesan cheese and creamy dressing served with garlic croutons
herbed salad
chervil, parsley, tarragon and chives mixed with bibb lettuce, walnuts and roquefort cheese crumbles tossed in a red wine vinaigrette
newport wedge
topped with diced tomatoes, crumbles of bacon and blue cheese
figgy salad
arugula, baby spinach, goat cheese and crispy prosciutto with fig vinaigrette
roasted beet and walnut salad
spinach, basil and endive, tossed with an orange honey dressing
orange and fennel salad
with cerignola olives and arugula in citrus vinaigrette
panzanella salad
grilled croutons with baby greens, heirloom tomatoes, cucumbers, mozzarella, red onion, basil and red wine vinaigrette
shiitake and edamame salad
tossed with field greens, sesame seeds with a citrus miso vinaigrette
fusilli salad
with sun dried tomatoes, olives and bocconcini mozzarella
lemony lentil salad
tri-colored lentils with parsley and thyme, in a garlic lemon vinaigrette
israeli couscous salad
with green beans, walnuts, feta and cucumbers in basil vinaigrette
fruity salad
seasonal fruits, including berries and melons in a citrus mint dressing

Late night snacks

milk and cookie
tiny milk sip with kingpin chocolate chip cookie
cinnamon churro
in a puddle of mexican chocolate
mini ice cream cone
with your choice of ice cream
candied lady apples
dipped in caramel and almonds
banana bites
frozen banana bites dipped in bittersweet chocolate
pigs in a blanket
wienies covered in puff pastry
street taco
carne asada with chopped cilantro, onions and salsa
bahn mini sandwich
with roasted pork, pickled vegetables, cilantro, mint & jalapeno


bite size fruit tarts
depending on season and preference; ginger peach, california summer fruit, raspberry with lemon curd
apple tart tatin
golden delicious apples caramelized in a puff pastry crust
crème brulée
caramelized on site, served with fresh berries
smore pot au crème
warm chocolate souffle topped with toasted marshmallows and graham cracker garnish
chocolate bread pudding
with bourbon crème anglaise
lemon panna cotta
on a vanilla wafer and covered in berry confit
banana foster
crepes with bourbon glazed bananas, caramel and vanilla bean ice cream
ultimate cream puff
topped with caramel, chocolate and slivered almonds
personal tiramisu
fresh whipped cream, coffee liqueur, lady finger and rich chocolate in a small glass
hot fudge fondue
accompanied by marshmallows, fresh fruit, pretzels, potato chips and cheesecake served family or buffet style