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Marinated Asparagus Spears Wrapped with Prosciutto
Artichoke Bottom with Shrimp Salad
Crostini of Feta Cheese with Sun Dried Tomato and Pesto
Brie Canapé with Aged Balsamic Vinegar and Pear
Bruschetta Baguette with Tomato, Garlic Tapendae, Basil and E.V.O.
Buffalo Mozzarella, Tomato and Basil on Focaccia
Marinated Ahi Tuna with Ginger Soy Sauce and Seaweed
Belgian endive with Boursin Cheese, Pistachio, and Grape
Spiced Yellow Fin Ahi with Spinach and Wasabi Ginger Sauce
Hot
Beef or Chicken Sate with Spicy Peanut Sauce
Herb Breaded Artichoke Hearts with
Dijon Honey Sauce
Sun Dried Tomato and Goat Cheese Calzone
Chicken Potsticker with
Plum Sauce
Delicate Seafood Cake with Raspberry Sauce
Vegetable Spring Roll with Sweet and Sour Sauce
Spinach and Wild Mushroom in Phyllo
Coconut Shrimp with a Mango Dipping Sauce
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Salads (first course)
Sonoma Field Greens Tossed with Walnuts, Blue Cheese, and Red Onions in Balsamic Vinaigrette
Baby Spinach Leaf Salad, Sugar Cured Bacon Lardons with Tomato Confit in a
Dijon Vinaigrette
Baby Mixed Lettuces with Goat Cheese, Toasted Walnuts, Fresh Raspberries in a Raspberry Vinaigrette
Hearts of Romaine Lettuce with Cotija Cheese and Cherry Tomatoes in an Avocado Caesar Dressing
Romaine Lettuce with Tomatoes, Cucumber, Kalmata Olives and Feta Cheese in a Balsamic Vinaigrette
Caprese
Fresh Mozzarella, Vine Ripened Tomatoes, and Fresh Basil in a Balsamic Reduction
Crab and Pink Grapefruit Salad
Butter Lettuce with Fresh Crab Meat, Grapefruit Segments, Shallots and Drizzled with a
Champagne Vinaigrette
For pricing contact the Event Sales Office at 714-994-7750. All prices subject to club service and state sales tax
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