BUFFETS

SANTA MARIA STYLE BBQ

  • Santa Maria Spiced Grilled Tri-Tip with red chimichurri
  • Chicken and Zucchini Skewers with garlic rosemary lemon butter
  • Linguica Skewers with red bell pepper, red onion, and herb oil drizzle
  • Farm Vegetable Skewers with button mushrooms, zucchini, red onion, red bell pepper, and garlic rosemary lemon butter
  • Pin Quito Beans with Hobbs bacon and tomato cilantro relish
  • Spanish Red Rice
  • Roasted Yukon Potatoes with Spanish dried chorizo, caramelized onions, and fresh herbs
  • Watermelon and Arugula Salad with shaved fennel, orange segments, shaved red onion, aged ricotta cheese, pepita seeds, and a citrus vinaigrette
  • Fresh Shaved Grilled Corn Salad with cherry tomatoes, hard boiled eggs, frisee, basil, and an aged red wine vinaigrette
  • House-made Flan baked in pastry shell with fresh seasonal fruit

TASTE OF SILICON VALLEY

  • Naan Bread with cilantro chutney
  • Potato and Vegetable Samosas with mango chutney
  • Lentil Salad with goat cheese, frisee, cucumber, and cherry tomatoes with a sherry vinaigrette
  • Spinach Salad with strawberries, grapes, feta cheese, and crispy red onions with a balsamic vinaigrette
  • Char-grilled Market Fresh Baby Carrots, Fennel, and Zucchini with tarragon and mint
  • Cilantro Scented Black Lotus Rice
  • Tomato Braised Chickpeas with fresh herbs and bread crumbs
  • Tandoori Roasted Chicken
  • Quick Wok-Seared Medallion of Sirloin Beef with shitake mushrooms, green onion and oyster sauce
  • Char-grilled mustard seed, crusted pork loin with plum jus
  • Mango Papaya Curd with almond scented cake

SAN MATEO COUNTY EVENT CENTER THEME

  • Prawn Skewers with garlic-lemon-rosemary butter
  • Char-grilled Rosemary Lemon Chicken
  • BBQ Pulled Pork and Hawaiian Sweet Rolls
  • Grilled Herb-crusted Top-Round, sliced
  • Grilled Portobello Mushrooms
  • Grilled Farmer Kabobs with button mushrooms, zucchini, red bell peppers, red onions, and rosemary garlic butter
  • Roasted Potatoes with caramelized onions and fresh herbs
  • Couscous with orange zest and crushed pistachios
  • Grilled Romaine Caesar Salad with shaved parmesan and croutons
  • Strawberry Shortcake and Chantilly cream

TASTE OF NAPA

  • Grilled Endive and Radicchio Salad with Point Reyes blue cheese, candied hazelnuts, pomegranate seeds and a tarragon vinaigrette
  • Char-grilled Hanger Steak with chimichurri
  • Roasted Chicken and Farm-Table Grapes with pinot noir reduction
  • Char-grilled Mustard Seed Crusted Pork Loin with fig jus
  • Potato and Sweet Onion Gratin
  • Butter Braised Butter Beans with tomato, artichoke hearts, and fresh herbs
  • Char-grilled, Market-fresh Baby Carrots, Fennel, Zucchini with tarragon butter
  • Sea Salt Hazelnut Dark Chocolate Torte with Chantilly cream

SOUTH OF THE BORDER

  • Ancho Chile Lime Skirt Steak
  • Pastor-style Roasted Chicken
  • Spanish Red Rice
  • Cilantro-scented Black Beans
  • Roasted Carrots, Zucchini, Red Onions, Red Peppers, with cilantro lime butter
  • Trio of Fresh Salsas (mango, roasted tomato ancho chili, salsa cruda)
  • Pico de Gallo
  • Fresh-made Guacamole
  • Locally-sourced Flour and Corn Tortillas
  • Hearts of Romaine Salad with pepita seeds, shaved red onions, cucumbers, cherry tomatoes, queso fresco, with a chili lime vinaigrette
  • Roasted Chicken Tortilla Soup
  • Tre’s Leches Cake with strawberry whipped cream

TASTE OF SAN FRANCISCO

  • Clam Chowder with sourdough baguette
  • Dungeness Crab Cakes
  • Quinoa, Faro and Lentil Salad with French feta, cherry tomatoes, cucumbers, grilled baby carrots, frisse with a sherry vinaigrette
  • Spring Mix Salad with capers, goat cheese, orange segments, cherry tomatoes, cucumbers with a thyme vinaigrette
  • Seafood Cioppino with mussels, clams, local white fish, prawns, and a white wine tomato sauce and garlic bread
  • Chicken Piccata with capers, lemon garlic, rosemary, and buttered egg noodles
  • Salt-and-Pepper Crusted Prime Rib with horseradish cream and au jus
  • Spinach and Leek Gratin
  • Herb Roasted Yukon Potatoes
  • Warm Apple and Golden Raisin Bread Pudding with sea salt caramel sauce

ARRANGEMENTS

  • Cheese Plate with local and domestic cheese’s, seasonal fruit, local honey, fig jam, Marcona almonds, artisan crackers, and sliced sourdough baguettes
  • Deluxe Crudité with Chef’s seasonal selection of raw and pickled vegetables, served with house-made ranch and hummus
  • Charcuterie with finely cured and smoked artisan meats, selection of country pate’s, sausages, assorted mustards, cornichons, and sliced sourdough baguettes
  • Farm-fresh Fruit Platter/ Chef’s Seasonal Fruit Selection
  • Seafood Bar with smoked salmon, chilled grilled prawns, white wine poached clams and mussels, local white fish ceviche, snow crab claws, mignonette and cocktail sauce
  • Norwegian Smoked Salmon with capers, shaved red onion, crumbled eggs, cornichons, fresh cut lemons, cream cheese, and assorted bagels
  • Antipasto plate with assorted cured meats and sausages, provolone and fresh mozzarella, roasted red peppers, pepperoncini’s, marinated mushrooms and asparagus, pickled vegetables and assorted sliced artisan breads

COLD HORS D’OUERVES

  • Ahi Poki Spicy Tuna Roll with mango and cucumber
  • Chilled Grilled prawn with a Thai mignonette with a lime cocktail sauce
  • Radicchio Cup with Point Reyes blue cheese, grilled pears, candied walnuts, and balsamic syrup
  • Kobe Beef Steak Tartar on Crostini with crispy capers, pickled red onion, and truffle oil
  • Grilled Prosciutto Wrapped Pineapple with red wine gastrique
  • Grilled Prosciutto Wrapped Asparagus with aged balsamic reduction
  • Endive and Local Bay Shrimp with peas, crumbled egg, frisee and champagne vinaigrette
  • Smoked Salmon Bruschetta with lemon chive mascarpone, capers and shaved red onion
  • Roasted Tomato Bruschetta with basil and shaved parmesan
  • Beef Carpaccio on crostini with arugula shaved parmesan, capers and lemon olive oil drizzle
  • Ahi Tuna Slider with avocado, butter lettuce, and a caper aioli
  • Beet and Goat Cheese Terrine with orange segment, crushed pistachio
  • Fresh Mozzarella and Roma Tomato Skewer with aged balsamic drizzle, EVO, and basil
  • Local White Fish Ceviche Veracruz on cucumber cup with taro chips
  • Mini Tea Sandwich with pesto, roasted red pepper, spinach, and mozzarella
  • Seared Ahi Tuna and Cubed Watermelon, Ponzu, Asian slaw, and Togorashi
  • Deviled Eggs with Hobbs Bacon, fresh herbs and siracha aioli

HOT HORS D’OUERVES

  • Grilled Rosemary Scented Vegetable Skewer with zucchini, squash, red onions, and aged balsamic syrup
  • San Francisco Style Dungeness Crab Cake with avocado and lemon aioli
  • Spanakotiropita with French feta and spinach
  • Rock Shrimp Risotto Aranchini with crispy shitake mushrooms and lemon aioli
  • Mini Tomato Braised Chicken Tostada with guacamole, nopales, and tomato jalapeno relish
  • Corn and Zucchini Fritter with Laura Channel goat cheese and red pepper aioli
  • Char Grilled Baby Lamb Chops with lemon olive oil drizzle, and fresh herbs
  • Sticky Glazed Pork Belly Slider with Asian Slaw and fresh mango
  • Bacon Wrapped Pear with crushed hazel nuts and aged balsamic syrup
  • Napa Style Sunflower Seed and Corn Flake Crusted Fried Quail with herb de province honey drizzle
  • Seared Salsa Verde Hanger Steak with crispy sweet potato cup, red wine gastrique and fried parsley
  • Mini Manchego Empanadas with salsa verde
  • Mini Chorizo and Yukon Potato Empanadas with salsa verde
  • Crispy Fried Artichoke Hearts with remoulade sauce
  • Lobster Beignets, brushed with garlic butter and creole seasoning dust
  • Kobe Beef Slider with aged cheddar, caramelized onions, and tomato chutney
  • Pancetta Wrapped Day Boat Scallop with caviar and champagne vinaigrette
  • Red Wine Braised Beef Short Rib on Crostini with Point Reyes blue cheese and pickled red onions
  • Roasted Chili Verde Pulled Pork with pickled red onions, and salsa cruda on firm polenta
  • Bacon-wrapped Blue Cheese Stuffed Medjol Dates
  • Goat Cheese Tartlets with roasted tomato, and olive tapenade
  • Greek Chicken Skewer with French feta, lemon olive oil drizzle, and fresh herbs
  • Duck Confit Crepes with julienne carrots, daikon sprouts, and plum sauce

HAVE YOU SECURED YOUR VENUE SPACE?

Book an event today and work with our event planners to help you meet your catering needs. We look forward to hosting you!