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

crustacean

oysters in the half shell, shrimp, and marinated crab fingers atop ice with decadent condiments market price

meat

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

poultry

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

seafood

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

veggie

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

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

meat

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

poultry

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

seafood

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

vegetarian

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

vegan

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

paella

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

Starches

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

Vegetables

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

calabacitas

roasted chilies, potatoes, peppers, onions, corn and squash

Salads

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

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