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Spring Dinner Menu
Hors d’ Oeuvres

Endive Leaves with Crab Salad

Smoked Salmon Mousse in Lemon Pepper Gougere

Ginger Prawn Spring Rolls with a Coriander Ginger Sauce
 
Strawberries with Goat Cheese, Black Pepper and Balsamic Syrup

Cafe Smoked Salmon on Toasted Brioche with Crème Fraiche and Beet Sauce

Grilled Chicken Tikka with Pineapple Raita

Lavash Spirals with Chicken, Apple, Daikon Radish Salad 

Pork and Green Onion Dumplings with Jade Sauce

Pizza Wheels Spiraled with Pepperoni and Parmesan

Vietnamese Spring Roll with Sesame, Soy and Ginger Sauce

Smoked Salmon Herb Crepe with Lemon Crème Fraiche

Calistoga Roll with Pickled Ginger, Mustard Greens and Pickled Cucumber

Crab Cakes with Grapefruit Aioli and Mango on Toasted Brioche

Smoked Salmon Mousse Baskets

Phyllo Triangles with Spinach, Feta and Pine Nuts

Ahi Tartare on Taro Root, Wakame Seaweed and Wasabi Emulsion

Shrimp “Scampi” Croustade
Crusty Asiago Bread Filled with Prawns, Garlic and Lemon Zest

Oysters on the Half Shell with Raspberry Mignonette 

Truffled Mushroom Timbales with Herbs and Corn Meal Crust

Assortment of Sausages with Fruited Mustard

Jicama Coin Topped with Whipped Herb Cream Cheese

Skewered Grilled Beef Rolls with Scallion Soy Sauce
 
Quesadillas with Chorizo and Jack Cheese

Grilled Cabernet Marinated Beef on Skewers with Smoked Onion Aioli

Artichoke Stuffed Red Potato

Icy Cold Tropical Ceviche Shooters with Mango and Avocado

Vegetarian Sushi with Sesame-Soy-Mustard Sauce

Fried Polenta Buttons with Bolognese Sauce

Mini Quiche with Corn and Cheddar

Red Potato Filled with Asiago Cheese

Smoked Onion Tartelle
 
Grilled Mini Roast Beef Sandwiches with Creamy Horseradish

Miniature Beef Burger with Caramelized Onion and White Cheddar)

Grilled Chicken Sliders with an Arugula Pesto  

 Grilled Vegetarian Sliders   

Soup Shooters: Roasted Tomato or Cream of Mushroom