Central Coast Cuisine
Hot Hors D'oeuvres
Hot Hors D’Ouerves
Beef Tenderloin and Roasted Wild Mushroom Wellingtons
Big Rock Bleu Fondue
12 Hour HIckory Smoked Pulled Pork Sliders
Country Slaw on Brioche
Asparagus and Alcea Rosea Chevre Cigars
Wrapped in Phyllo and Baked ~ Balsamic Glaze
Thai Chicken Satay
Spicy Peanut Dipping Sauce and Scallions
Asian Braised Duck Spring Rolls
Sweet Thai Chili Sauce and Hoison
Rendered Andouille in Puff Pastry
With Weissen Mustard
Shellfish Bisque Shooters
Chunks of Shrimp and Lobster and Mache
Mini Gruyre and Chive Gourgeres Sandwich
Jamon Serrano, Arugula, and Chive Butter
Guajillo Braised BRiskette Sopes
Shaved Radish, Pickled Poblano, and Cotija
Pan Fried Eggpland Rolantini
Stuffed with Lemon Herb Ricotta and Summer Squash. Served with Roasted Tomato Dipping Sauce
Grilled Domestic Lamb Lollipop Chops
Red Wine Butter and Mint Pesto
Vegetable Quesadillas
Stuffed with Seasonal Vegetables and Smoked Cheddar Cheese. Served with Guacamole, Salsa Verde and Cilantro
Smoked Salmon Mousse and Dungenous Crab Agnolotie Spoons
In Lobster Cream Sauce with Chervil
Bacon Wrapped Shrimp
Mango Avocado Salsa and Chipotle Aioli
Cauliflour Fennel Gratins
With Roasted Pepper Coulis and Grated Parmigiano Reggiano
Jersey Crab Cakes
Pommery Mustard Sauce and Tarragon
Thai Style Crab Cakes
Infused with Lemon Grass, Kaffir Lime, Red Thai Curry, and Coconut Milk, served with Opal Basil Aioli Dipping Sauce
