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Menus & Pricing

Pricing and Packages  (Estimated for 100 people and up)
*Pricing for informational purposes, a free QUOTE can be provided for your specific needs. Final pricing is based on your menu choices, market and extra services required. See Menu Items below to get inspired and give us a call. Weekend (Fr-Sun) Minimum $2500/engagement. Weekday (M-Th) Minimum $2000

Basic Gourmet Buffet  ~ 1 Entrée plus 3 Salads or Sides starts at $30/pp

Basic Gourmet Buffet Plus  ~ 2 Entrées plus 3 Salads or Sides starts at $35/pp

Celebration Feast ~ 3 Appetizers, 2 Entrees plus 3 Salads or Sides starts at $45/pp

Gourmet Multi-Day Retreats  ~ Breakfasts $10-15/pp * Lunches $15-25/pp * Dinners w Dessert $35-45/pp

Add-Ons:
Dessert: starts at $4 per person
Bartender: $50/hr (4 hour minimum)
Passed Hor-dourves: Add $50 per 25 guests
Table Dressing and Set-Up: Add $50/hr per staff
Final Breakdown and Pack-Up: Add $50/hr per staff
Place Settings via Alexis Party Rentals: starts as low as $2.50/pp
Linens, Tables and Chairs via Alexis Party Rentals: starts as low as $5/pp
Plated Service and Family-Style Services Available

OMNI APPS:
Bacon-Wrapped Scallops with Sesame Teriyaki Glaze

Grilled Lemon-Rosemary Marinated Chicken Skewers w Fresh Herb Garnish

Gorgeous Whole-Filet Smoked Salmon Platter with Chive Creme Fraiche, Pickled Shallots, Cucumber Slices and Butter Crackers

Bacon-Wrapped Medjool Dates filled with Premium Roquefort

Gorgeous Charcutterie Grazing Platter with Hard Cheeses Selection, Anitpasto, Olives, and Crackers Assortment

House-made Fresh-Caught Local Ceviche,Topped with Avocado, Spicy Crema, with Tortilla Chips- Ceviche Shooters or Self-Serve

Grilled Chicken Skewers with Peanut Sauce or Spicy Apricot Sauce

Smoked Salmon Dip w Fire-Roasted Peppers, Olives, Fresh Corn, and Basil served with Butter Cracker, English Cucumbers

Smoked Sausage under Puff Pastry with Sweet-Spicy Mustard Squiggle

Pancetta-Wrapped Shrimp with Sweet Chili-Glaze, Scallions

Mini Chorizo-Polenta Bites topped with Sour Cream-Chives

Warm Crab Dip with Crusty Bread or Crackers (Seasonal)

Chilled Asparagus Spears wrapped in Prosciutto w Balsamic Reduction Drizzle

Cesar Salad Bites with Chicken Breast Dusted w Parmesan in Baby Gem Lettuce Cup (seasonal) or on Butter Cracker

Warm Bacon-Artichoke Dip with Crusty Bread or Cracker Assortment

Mini Corn Muffins with Bacon and Cheddar Cheese

Cocktail Meatballs with Pineapple BBQ Glaze

Bacon-Wrapped Dates stuffed with Creamy Roquefort OR Goat Cheese and Toasted Marconi Almond

Flat-Bread Pizzettas w Goat Cheese, Prosciutto, Balsamic-Marinated Figs, Red Onions, Mozzarella and Fresh Arugula (or other toppings)

VEG APPETIZERS:

Gorgeous Roquefort-Endive-Date-Walnut Bombe

Stuffed Cremini Mushrooms with Herbed Cream Cheese and Walnut Crust

Baby Peppers stuffed with Feta, Pine Nuts, Currants, Parsley and Sage

Flat-Bread Pizzettas w Goat Cheese, Balsamic-Marinated Figs, Red Onions and Arugula

Flat-Bread Pizzettas w Roasted Beet, Goat Cheese,Red Onions and topped with Lemon-Parsley Pesto

Fresh Seasonal Apricots filled with Toasted Sesame Seed-Sea Salt-Goat Cheese topped with Basil (seasonal)

Baked Brie with Chardonnay-Pear-Cranberry Compote and Served with Crusty Bread

Mini Cornbread Muffins with Cheddar and Veggie Chorizo

Polenta Rounds with Balsamic Grilled Onion and Shaved Parmesan

Slow-Roasted Fingerling Potatoes with Spicy Aioli

Chilled Blanched Asparagus Spears with Wasabi Crème Dipping Sauce

Artisan Soft Cheese and Fruit Platter, with Preserves, Nuts and Cracker Assortment or Crust Bread

Savory Shiitake Tartine with Walnut Pesto, Flaky Pastry

Warm Olive, Roasted Garlic and Assorted Antipasto Platter w Crusty Bread

Herbed Polenta Bites with Roasted Vegetable Tapenade

Cherry-Basil Bruchettas (Seasonal- Substitute Strawberries)

Curry-Roasted Baby Carrots (or Rainbow Carrots) w Chive or Scallion Garnish

Fresh Vegetable Salad Platter w Tahini, Green Goddess or Ranch Dipping Sauce

Almond-Stuffed Dates dusted with Chinese 5-Spice

Dried Apricots Topped w Sea-Salt and Basil “Cream-Cheese”
Sprinkled with Toasted Pine-nuts or Black Sesame

Stuffed Crimini Mushrooms w your choice:
* walnut pesto w sun-dried tomato garnish
* green olive and roasted bell pepper tapenade topped with toasted pine-nuts
* caramelized balsamic onions with walnut crust
* herbed soft cheeses, caramelized onions with walnut crust

Classic Homemade Hummus Platter w Smoked Paprika and Olive Tapenade served w Fresh Vegetable Selection and Spicy Pita Crisps

Chilled Asparagus Spears with Honey-Mustard Dipping Sauce

SEAFOOD:

Petrale Sole Stuffed with Shrimp and Crab (market)

Perfect Broiled Salmon with Honey Mustard Glaze

Jumbo Scallops with Lemon Beurre Blanc and Wilted Spinach

Whole Salmon Filet topped with Mango Salsa

Shrimp and Smoked Sausage with Saffron Rice, Sweet Pepper, Chopped Green Olives, Red Onion, Fresh Herbs

Local Sustainable Catch with Parmesan Herb Crust

Smoked Salmon Main Course Salad with Tomato, Olives, Avocado and Signature Dressing

POULTRY:
Baked Chicken with Honey-Mustard Crust, Fresh Herbs

Chicken Breast Cutlets with Warm Apricot Sauce, Fresh Herbs

Herby Roast Chicken Leg (and/or Breast) w Chili Honey Drizzle

Succulent Chicken Breast Tenders dusted with Zesty Gremolata and Parmesan Dusting

Lemon-Rosemary Grilled Chicken Breast w Cracked Pepper

Chicken Marabella with Olives, Lemon, Plums, Capers, and Fresh Lemon

Greek-Style Turkey Meatballs with Tangy Yogurt Sauce served with Pita

Bacon-Wrapped Turkey Meatloaf with BBQ Honey Glaze

Red Thai Coconut Curry with Seasonal Vegetables, Chicken,  Fresh Herbs

Rotisserie Chicken Enchiladas with Homemade Rojo Sauce

MEATS:
Slow-Roasted Tri-Tip with Santa Maria BBQ Rub and House-Made Chimichurri Drizzle

Beef Bourguignon…Slow cooked until rich, flavorful and fork-tender. Served with Mashed Potatoes

Peppered Steak Cutlets with Balsamic Caramelized Onions and Roquefort

Cuban Pork Shoulder Roast (citrus and warm spices)

Premium Grass-Fed Filet Mignon (market pricing)

Greek-Style Lamb Meatballs with Tangy Yogurt Sauce served with Pita or Pilaf

Braised Lamb Shoulder or Shank in Red Wine Mushroom Reduction

Garlic Spice-Encrusted Pork Cutlets with Jalepeno-Apricot Chutney

Moroccan Lamb or Beef Simmer with Warm Spices, Chickpeas, Sweet Root Vegetables, Preserved Lemon, Topped with Yogurt and Fresh Herbs

VEGETARIAN and VEGAN ENTREES (or Hearty Sides):
Stuffed Oven-Roasted Peppers filled with Shiitake Mushrooms, Shallots, Farro and Chard with Truffle Oil atop Lemon Beurre Blanc **OR** filled with Cous Cous/Quinoa, Currants, Almond, Fresh Herbs and Feta Cheese

Marinated Tofu Roasted in Toasted Black Sesame, Sea Salt, Topped with Charred Broccoli and Chili-Honey Drizzle

Vegan and Vegetarian Lasagna (Butternut squash-pesto or roasted garden vegetable w marinara)

Stuffed Roasted Portabellas (vegan and veggie versions)
Asian Sesame Soba Noodles with Bok Choy, mixed spring vegetables, Cashews and savory-sweet Tofu (optional)

Roasted Asparagus (Seasonal) with Maple-Smoked Shaved Tempeh Crumbles

Roasted Butternut Squash Tossed with Maple-Glazed, Tempeh, Wild Rice, Tamari-Roasted Pumpkin Seeds and Fresh Herbs

Savory Shiitakes with Farro, Swiss chard and pine nuts

Stuffed Delicata Squash filled with warm-spiced grain pilaf, goat cheese, cranberries, hazelnuts and fresh herbs (seasonal)

Stuffed Portabellas filled with soft herbed Cheese, roasted peppers, pine nuts, olives, fresh herbs and a Parmesan crust

Smoked Paprika-fried chickpeas with Herby Garlic Yogurt Sauce on the side

Coconut Curry with Lime, Chili, Fresh Herbs and Thai Spices with Seasonal Vegetables and Tofu upon request. Served with Brown Rice or Asian Noodles typically

Warm Sicilian Pasta Salad with Chopped Tomatoes, Fresh Herbs, Olives, Capers and Smoked Cheeses

Asian Sesame Noodles with Crispy Tofu, Scallions, Cilantro, Water Chestnuts, Seasonal Vegetables

Teriyaki Tempeh, Eggplant, Zucchini and Red Peppers

PASTA (Vegetarian, Vegan and Gluten-Free Option):
Spaghetti Bolognese/Marinara served with good Parmesan Cheese

Asian Sesame Noodles with Tofu, Shrimp or Chicken, Scallions, Cilantro, and Water Chestnuts

Coconut Curry with Lime, Chili, Fresh Herbs and Thai Spices with Seasonal Vegetables Shrimp, Fish and/or Chicken over Asian Rice Noodles

Warm Sicilian Pasta Salad with Tomatoes, Fresh Herbs, Olives, Capers and Smoked Cheeses (with Chicken, Shrimp, Steak or Salmon option)

Fettucini Noodles with in a Creamy Herbed Parmesan Sauce (with Shiitake, Chicken, Shrimp, Steak or Salmon option)

Penne Pasta with Creamy Roasted Pepper Sauce, Goat Cheese, Salmon and Smoked Paprika

Pesto Pasta with Choice of Chicken or Gourmet Sausage or Sun Dried Tomato

LUNCH-ONLY ENTREES:
Mole’-Style Turkey Chili served with Basmati Rice Pilaf or Cornbread (Vegan Version Available)

Fresh Hummus, Spinach, Tomato and Red Onion Wraps

Wraps with Smoked Salmon, Herbed Cream Cheese, Spinach and Tomato

Creamy Curried Chicken Salad with Toasted Cashews, Golden Raisin and Fresh Herbs served with Pita

SALADS:
Celebrations Salad ~ Local Baby Greens with Shredded Beets, Carrots, Purple Cabbage, Champagne Vinaigrette

Crisp Lettice Wedges with Chunky Roquefort Dressing , Shallot and Bacon Crumbles

Kale Salad with Creamy, Tangy, Toasted Sesame Dressing

Roasted Beet Salad with Baby Spinach, Toasted Walnuts, Red Onion, Roquefort, and Honey Balsamic

Baby Arugula with Fresh Oranges, Shaved Fennel, Toasted Cashews and Coconut Citrus Dressing

Asian Cole-Slaw with Shredded Cabbages, Carrot, Candied Ginger and Scallions

Power Greens Salad with Lemon Garlic Dressing, Crisp Red Grapes, Toasted Seeds and Avocado

Baby Greens Salad with Cranberries, Toasted Pecans, Chopped Apple, Feta or Goat Cheese, and Cinnamon Balsamic

Mediterranean Chickpea Salad with Chopped Tomatoes, Green Peppers, Red Onion and Fresh Oregano, Parsley

Roasted Cauliflower (plus Zucchini option) tossed in a tangy Cumin Vinaigrette with Chickpeas, Tomato, Red Onion, and Fresh Herbs

Baby Arugula, Shaved Fennel, Seasonal Fruit and Shaved Pecorino and Pecan with a Pear Vinaigrette

Butterleaf Lettuce with Honey-Citrus-Tarragon dressing

Cesar Salad (Vegan or Vegetarian) with Homemade Croutons or Crispy Spiced Chickpeas

Caprese Salad with Heirloom Tomatoes, Fresh Mozzarella, Capers, Basil Oil & Balsamic (seasonal)

Kale Cesar with Toasted Sesame-Lemon Dressing

Greek Salad with Chopped Romaine, Cucumber, Tomato, Kalamata Olives and Feta Cheese

Orange, Beet, and Fennel Salad with Coconut-Infused-Citrus Dressing

Local Baby Greens, Heirloom Cherry Tomatoes, Cucumber, Radish with choice of Honey-Mustard, Home-style Ranch, or Herb Balsamic

Kale Salad marinated with Fresh Citrus, Pickled Beets, Toasted Seeds, Olive Oil and Sea Salt

Green Beans with Cherry Tomato, Marinated Shallots and Honey Mustard Dressing

Farmhouse Potato Salad with Celery, Red Onion, Capers and Fresh Herbs

Asian Coleslaw with Shredded Cabbage, Carrots, Cilantro, Green Onion and Candied Ginger

Winter Roasted Beet, Hazelnut and Farro Salad

Currant, Carrot and Cabbage Slaw with Olive Oil and Lemon

Romaine with Chopped Apples, Walnuts, Celery, and Fennel with Creamy Lemon Dressing

HOT SIDES:
Steamed Vegetable Medley with Garlic Butter Sauce or Olive Oil, Lemon, and Sea Salt

Roasted Garlic Mashed Potatoes with Fresh Herbs

Steamed Broccoli Drizzled with Garlic-Infused Olive Oil and Dusted with Parmesan

Green Beans Almandine

Israeli Cous-Cous with Toasted Pinenuts, Currants, and Sage (feta optional)

Wild Rice-Basmati Pilaf Infused with Wild Mushroom and Sage

Curried Quinoa Pilaf with Diced Carrot, Slivered Almonds, Golden Raisins and Fresh Herbs

Rustic Root Mash with Special Spices

Green Beans with Bacon-Infused Olive Oil (vegan) OR Crumbled Bacon and Blue Cheese

Garlicky Red Beans

Smoked Paprika-Fried Chickpeas w Tangy Scallion Yogurt Sauce

Cuban Black Beans

BEVERAGES:
Jasmine Apple Green Tea Cooler
Ginger Lemonade
Mint-Infused Water
Raspberry Rose Ice Tea

DESSERT SPECIALTIES:
BEST Texas Chocolate Sheet Cake
Coconut Cupcakes-Fluffy and Magical
(Amazing) Vegan GF Chocolate Chip Cookies
Moist Carrot Cake with Cream Cheese Frosting (Vegan GF Option)
Pecan Pie Bars Drizzled with Chocolate
Salted Macadamia and Coconut Blondies
Oatmeal Raisin Walnut Cookies with Cardamom (vegan or GF Option)
Durango Cookies with Smoked Salts, Chopped Almonds and Chocolate Chunks
Dark Chocolate Torte with Salted Walnut Crust (raw vegan)

BREAKFAST:
Coconut-Berry Muffins (vegan, GF)
Hot Breakfast Burritos, your choice of sausage, scrambles eggs, onion, peppers, black olives, cheese and salsa
Greek Scramble with Spinach, Feta, Roasted Red Peppers and Red Onion (or other variety)
Denver Scramble with Green Bell Peppers, Onion and Ham
Side of Gourmet Breakfast Sausages
Bagels with Herbed Cream Cheese and/or Smoked Salmon
Hot Grain Cereal Infused with Coconut Cream, Mango and Cardamon
Oatmeal with Fresh Apple-Cinnamon Compote and Nuts on the Side
Cold Cereal/Granola Selection with Nut Milks and Dairy
Croissants and Bread Selection with Jams and Butter
Fresh Fruit Platter or Bowl
Coffee and Hot Tea with All the Fixins