Central Coast Cuisine
Cold Hors D'oeuvres
Cold Hors D'Ouerves
Alder Smoked Salmon Stuffed Cucumber Cups
With chopped egg, capers, orange crème fraiche, and chives
Squash Wrapped Yellowfin Tuna
Ponzu, Dashi , and Hoison Glaze. Served on Crispy Sushi Rice Cake with Wasabi Tobiko
Chilled English Pea and Fava Bean Soup
With Chervil Foam and Sumac
Prosciutti Di Parma Wrapped Ciliegine Skewers
With Grape Tomatoes Fresh Basil, and Sangiovese Glaze
Grilled and Chilled Bison Strip Loin
Whole Grain Mustard, Syrah Caramelized Onions, Big Rock Blue, and watercress. On rosemary focaccia rusk.
Smoked Turkey and Apricot Salad on Brioche Crisp
Mecican Gazpacho Shooter
With Toasted White Sweet Corn, Blue Crab Claw, and Chive
Herb Roasted Root Vegetable Salad
Served in Belgian Endive Spear with Truffled Beet Emulsion
Italian Chicken and Oven Dried Tomato Salad
Tossed with Basil Pesto, served in Baked Parmigiana Reggiano Cups with Balsamic Glaze and Oregano
Roasted Wild Mushroom, Fennel and Red Pepper Tapenade
Mixed with Chopped Mediterranean Olives and Artichoke Hearts, served on Asiago Ciabatta Crostinis
Chipotle Cheddar Vichyssoise
With Fried Leeks , Cilantro Oil ,and Lime Crème Fraiche
Tequilla Infused Shrimp and Red Snpper Ceviche
Served on crisp Flour Tortilla Chip with Avocado and Guajillo Chili Oil
Duck Proscituo and Alcea Farms Goat Cheese Wrapped Grissinis
Grilled and Chilled Sliced Beef Tenderloin
Herb Infused Horseradish Cream, Whole Grain Red Wine Mustard, Whole Wheat Crostini
Classic Shrimp Cocktail
Chipotle Cocktail and Wasabi Aioli Dipping Sauces
