SAMPLE – COCKTAIL RECEPTION #1 – passed or stationary

ARTICHOKE HEARTS IN PHYLLO

savory pastries of artichoke hearts, cream cheese and garlic
wrapped in flaky phyllo dough
(2 oz each – 2 pcs)

SMOKED SALMON CANAPES

locally smoked salmon on pumpernickel with
red onions, capers, and Roma tomatoes
(3 oz each – 2 pcs)

CROSTINI TWO WAYS

one topped with olive-almond tapenade
the other topped with fresh fava bean puree
(3 oz each – 2 pcs)

COCONUT CHICKEN KEBOBS

coconut marinated boneless skinless chicken breast, cubed and
baked in a Thai style yellow-curry dip
(4 – 6 oz portion)

$15.00 per person – includes delivery and biodegradable paper and plastic utensils.

SAMPLE – COCKTAIL RECEPTION #2 – stationary hors d’ oeuvres

LOCAL ARTISAN & IMPORTED CHEESES, PATES, AND TERRINES

including Pt. Reyes blue cheese, chevre, aged cheddar,
and gourmet pates served with artisan crackers & Acme baguette
(4 oz each)

VEGETABLE CRUDITE

assorted seasonal vegetables (raw, blanched, or roasted)
served with two dipping sauces
(4 oz each)

SEASONAL FRUIT DISPLAY

assorted seasonal fruits might include apricots, grapes, cherries, peaches, nectarines, plums, melons, berries, pineapple, mango, figs, pears, persimmon
(6 oz each)

$13.00 per person – includes delivery and biodegradable paper and plastic utensils.