Starters
Main
Hors d'oeuvre
Afternoon Treats
Tapas
Filet of Lamb
Prepared over an open flame, served with fig and roasted garlic infused demi glace and rosemary herb oil
Herb Crusted Seared Scalops
Presented on wasabi mash potatoes and miso beurre blanc
Chicken Roulade
Prepared a la sous vide with tomato concasse
Lobster Bisque
Prepared in lobster stock, creme fraiche and a touch of saffron
Dolmas
Our house stuffed grape leaves with fresh, pine nuts and heirloom rice draped in yogurt sauce and tahini
Black and White Sesame Crusted Ahi
All loin cut sashimi grade ahi tuna pan seared in herb oil Accompanied by a mango cilantro vinaigrette
CHEF�S SPECIAL
Crab Caked
Panko crusted crab cakes sauteed in leek oil Accompanied by cajon remoulade
Chef Mikael’s Crustacean Salad
Pan fried crustacean cakes, grilled prawns and spring rolls served on a bed of lightly dressed mâche accompanied by a sweet raspberry fig reduction
Pumpkin Bisque
Filet of Lamb
Black and White Sesame Crusted Ahi
Herb Crusted Seared Scalops
Chicken Roulade
Lobster Bisque
Dolmas
Crab Caked
Chef Mikael’s Crustacean Salad
Grilled American Kobe
Wagyu beef prepared a'la sous vide with a revers sear, served over roasted sweet potato mash
Filet of Beef Tenderloin
Hand cut medallions prepared medium rare served over black truffle sauce Accompanied by classic buttery pommes puree and lobster garnish
Panko Crusted Halibut
Loin cut halibut, topped with panko and honey roasted almonds Accompanied by mustard-dill remoulade sauce
King Salmon
Wild caught Alaskan salmon prepared a la sous vide Accompanied but wilted braised beluga lentils and a fig infused balsamic reduction
Pan Fried Chicken Breast
Free range chicken pan fried in clarified butter Accompanied by Asparagus risotto, and chanterelles
Braised Short Rib
Prepared in a classic red wine demi glace Accompanied a celery root puree and braised vegetables
Filet of Wild Boar
Wrapped in apple wood smoked bacon and poached a'la sous vide, finished a'la with pecan smoke Accompanied by truffle mashed potatoes and forest mushroom compote
Asparagus w/Beurre Blanc
Foie Gras Salad w/ Truffle Vinaigrette
Grilled American Kobe
Filet of Beef Tenderloin
Wild Boar
Panko Crusted Halibut
Filet of Venison
Pan Fried Duck Breast
Braised Short Rib
Cucumber Cups
We offer a wide array of cucumber cups including these filled with spicy Asian style tuna tartar
Skagen Canapé
Served in a croustade shells with whitefish roe garnish
Gravlax Canapé
We offer gravlax and ‘rimmad lax’ as well as pernod, with vodka, with juniper, with beets, with citrus and more.
Shown here with Hovmästarsås (mustard-dill sauce)
Blinis
Prices very depending on topping, shown here with smoked salmon and golden caviar
We offer both unbleached whole grain and unbleached buckwheat flour blinis
Mini Potato Pancakes
Topped with smoked salmon roe and crème fraîche
Foie Gras Canapé
Duck liver and black truffle pâté, served on pumpernickel
Mini Risotto Cakes
We offer a verity of mini and standard sized risotto cakes including these prepared with asparagus risotto
Stuffed Tomatoes
Filled with lobster and mango salsa
Skagen Canapé
Cucumber Cups
Blinis
Mini Potato Pancakes
Foie Gras Canapé
Mini Risotto Cakes
Mini Crab Cakes
Snow Crab Cakes
Seared Tuna
Drop Off Platter 1
All our delivery style platters come covered and stackable for easy access and your convenience
Drop Off Platter 2
We create our bruschetta and crostini platter’s to fit whatever theme you are going for!
These are topped w/ olive tapenade, caramelized onions and goat cheese
Drop Off Platter 3
Classic crudités platter w/ choice of dip,
We also create and customize these to fit your needs
Egg Salad Canapés
Shown here with horseradish and dill, presented on ube (taro yam) bread
Great for high tea or light afternoon finger foods
A Couple of Simple Treats
Crostini with Pâté along with Blue Potato Chips with Gorgonzola
Odin’s Deviled Eggs
Our chef’s own creation goes great for an afternoon fika, tea or cocktails
Pain De Mie and Egg Salad
Decadent as it is light to the touch, a great combo and great for your next get together for sure!
Pumpernickel and Smoked Salmon
Classic combo, we also offer other smoked fish options as well as spreads
Mini Quiche Lorraine
Classic quiche prepared with apple wood smoked bacon and Gruyere
Mini Ham and Cheese Quiche
Prepared with Black Forest Ham and ages white cheddar
Drop Off Platter 1
Drop Off Platter
Party Platters
A Couple of Simple Treats
Dill Deviled Eggs
Pain De Mie and Egg Salad
Egg Salad 2
Pumpernickel and Smoked Salmon
Mini Quiche 1
Mini Quiche 2
Mini Quiche 3
Spanish Style “Russian Potato Salad”
Prepared with baby rose potatoes, tuna, fire roasted pimentos and eggs
Spanish Style Octopus Salad
Prepared with baby octopus, chorizo, chili, mini san marzano tomatoes and arugula tossed in a citrus vinaigrette
Olive Bar
We offer a wide selection of Spanish (as well as Greek and Californian) marinated olives for both our tapas and Spanish themed buffets
Marinated Vegetables
We offer a whole host of marinated vegetables, stuffed vegetables and stuffed – marinated vegetables on our tapas and Spanish themed buffets
Meats and Cheeses
We offer a wide verity Spanish style dried meats such as Serrano ham and chirizo sausage as well as aged Spanish cheeses including manchego, sheeps milk and smoked paprika
Chicken Fritters
Prepared with smoked chicken and Serrano ham finished in brioche bread crumbs
Tomato Salad
Baby heirloom tomatoes marinated in olives oil, herbs and spices topped with fried bread crumbs
Eggplant Salad
Thin sliced of grilled eggplant and pimento marinated in a garlic herb dressing
Spanish Style Octopus Salad
Olive Bar
Marinated Vegetables
Meats and Cheeses
Tomato Salad
Eggplant Salad
Petite Rack of Lamb
Chicken Croquettes
Calamari and Russian Potato Salad
Spanish Empanadas
Spanish Sausages
Tortilla de Potatas
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