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Outside Catering

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  • We offer amazing catering services and we will serve you with a custom menu at any location! 

     

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  • Plated Menu

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  • Appetizers

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  • Eggplant- eggplant with fresh mozzarella basil tomato and pesto. 
     

  • Fig and prosciutto-dried figs wrapped with prosciutto on a bed of arugula.
     

  • Baked artichoke hearts-artichokes with brie cheese, pesto, and Parmigianino cheese.
     

  • Tomato Bruschetta- garlic diced tomatoes, olive oil basil, and balsamic reduction.

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  • Salads: 

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  • Antipasto salad- salad with cold cuts and creamy Italian dressing.

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  • Cucumber and tomato- cucumber tomato with feta cheese olives

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  • Main course: 

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  • Salmon- with grilled onions and roasted potatoes.

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  • Grilled chicken- with rice and roasted vegetables.

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  • Dessert: 

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  • Stuffed Cannolis- with mascarpone cheese and mini chocolate chips.


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  • Plated Menu

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  • First course

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  • Soup:
    Crab bisque-Dungeness crab with creamy tomato basil and truffle reduction 
     

  • Salad:
    Festive salad-baby mixed greens lettuce, cranberries, Point Reyes blue cheese, caramelized pecans, and maple balsamic. 
     

  • Entree: 
    Crab encrusted salmon-Dungeness crab breaded salmon with mashed cauliflower and earthy baby carrots. 

    Sage chicken breast-with chanterelle mushrooms, red roasted potatoes, and braised endives. 

    Stuffed pork-spinach stuffed mushrooms, thyme, garlic, Dijon mustard, and sage cream sauce. 
     

  • Dessert: 
    Vanilla bean glazed berry bowl-fresh berries with mint and vanilla bean ice cream, glazed with raspberry puree and a chocolate wafer. 

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  • Price: $55.00 per person
     

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  • Buffet Menu Appetizers:

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  • Stuffed endive with herbal goat cheese-crisp and sweet Belgian endive lettuce, topped with herbal goat cheese mixture.
     

  • Baked Brie Bites- flaky phyllo dough shells.
     

  • Creamy Brie cheese-sweet and spicy pepper jelly, and fresh parsley. 
     

  • Salmon Mini Pancakes-with salmon and caviar.
     

  • Smoked Salmon-with dilled horseradish cream.
     

  • Thinly sliced salmon-with dilled horseradish cream and toasted sourdough bread slices. 
     

  • Tomato Bruschetta-with garlic, tomatoes, olive oil, red- pepper flakes, fresh basil, and balsamic vinegar. 
     

  • Antipasto Salad- with eggplant zucchini, tomato, roasted goat cheese, basil, salami, pepperoni, and prosciutto. 

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  • Entrée 

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  • Spinach and Arugula Salad-with walnuts and apples mixed in a tarragon vinaigrette.
     

  • Grilled Mixed Vegetables-zucchini, eggplant, brussels sprouts and asparagus.
     

  • Red roasted potatoes- with rosemary and garlic.
     

  • Cod- with tomato tapenade and lemon cream sauce.
     

  • Prime Rib- carving station.

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  • Dessert 

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  • Cheese, fruit, and nuts displayed with honeycomb.

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  • Price $45.00 per person

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  • Omelette Brunch

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  • Beverages:

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  • Orange juice, Bloody Mary mix, Coffee and tea station.

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  • Omelette Ingredients:

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  • Celery, olives, horseradish, pepperoncini, rock salt, limes, shredded cheese, onions, mushrooms, bell peppers, broccoli, sun-dried tomatoes, smoked salmon, caramelized onions, spinach, avocado, diced tomatoes, Tabasco sauce, Worcestershire sauce, and roasted vegetable salsa.

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  • Sides:

  • bacon and sausage.

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  • Condiments:

  • Ketchup Cholula sauce and  Tapatio sauce.

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  • Salads:

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  • House salad-with champagne vinaigrette

  • Whitefish salad 

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  • Bagels:

  • Assorted Bagels-with cream cheese, smoked salmon, Capers, red onions, and tomatoes.

  • Latkes with sour cream and applesauce. 

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  • Fruit:

  • Fruit platter 


  • Other:

  • Included-disposable plates, cups, napkins, and utensils.

  • Price: $55.00 per person



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  • Buffet

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  • Stationary Appetizer:

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  • Assorted cheese platter- assorted domestic cheese platter with crackers and toasted baguettes. 

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  • Tray pass Appetizers:

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  • Pita and shrimp- grilled pita bread with garlic rosemary shrimp. 

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  • Shrimp skewers- marinated shrimp with lime and tequila skewers. 

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  • Crab and cheese stuffed mushrooms- button mushrooms stuffed with imitation crab, light mayo, and mozzarella cheese. 

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  • Blintz with caviar- assorted blintz with caviar on the side and sour cream. 

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  • Lamb skewers- tender lamb skewers with a cucumber tzatziki sauce. 

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  • Entrée

  • Halibut- with caramelized onions, fennel garlic, and lemon cream sauce. 

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  • Filet Mignon- grilled filet mignon served with red wine sauce. 

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  • Grilled Chicken- grilled chicken breast served with mushrooms in a light cream sauce. 

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  • Persimmon salad- persimmon salad served with baby mixed greens, hazelnut, cheese, and persimmon orange dressing.

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  • House salad- cucumbers, tomatoes, and red onions, and mixed greens served with champagne vinaigrette. 

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  • Roasted garlic dill potatoes- baby potatoes served with dill and garlic butter .

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  • Grilled vegetables- zucchini, squash, asparagus, and grilled tomato. 

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  • Dessert:

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  • Fruit platter

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  • Price: $55.00 per person

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  • Buffet Menu
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  • Appetizers:

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  • Bruschetta with fresh mozzarella.

  • Sun-dried tomato tapenade.

  • Spinach and strawberry salad with red onions and cashews.

  • Cucumber and tomato salad with feta cheese.

  • Assorted cheese plate.

  • Veggie plate.

  • Fruit plate.

  • Red or white sangria.

  • Hummus and pita chips.

  • Shrimp scampi.

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  • Entrees:

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  • Pacific Halibut 
    Fricasse of Summer Chanterelle Mushrooms and Fava Beans, Roasted Piquillo Pepper Relish, Herb Jus. 
     

  • Pan Seared Diver Scallops 
    Braised Connelly Farms Baby Leeks, White Truffle Scented Potato Mousseline, and Herb Salad. 
     

  • Capellini 
    Dungeness Crab Meat, Roasted Roma Tomatoes, Sweet White Corn, and Light Herb Sauce.
     

  • Grilled Jumbo Prawns Risotto "Valenciana" 
    Sweet Peas, Saffron, Chorizo Bilbao, and Roasted Roma Tomatoes. 
     

  • Citrus-Basil Roasted Free-Range Chicken 
    Ratatouille-stuffed Peppers, Baby Potato Confit, and Natural Herb Jus.
     

  • Grilled Lamb Sirloin Scented with Herbs de Provence 
    Lavender-Thyme Jus, Zucchini, Tomato Tian, and Baby Potatoes.
     

  • Grilled Black Angus Ribeye
    Sausalito Springs Watercress, Thyme Roasted Fingerling Potatoes, and Romesco Glaze.

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  • Taco Bar

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  • Beef carne asada-beef with cilantro, onions and chili powder.
     

  • Chicken asada -chicken with orange juice, lemon juice, smoked paprika, ground cumin, onions, and black pepper. 
     

  • Pork asada- onion, pineapple, and orange juice, white vinegar, chili powder, garlic oregano, cumin chipotle chilies, and cilantro.
     

  • Salsa-tomatoes, onions, cilantro, and pickled jalapeños.
     

  • Spanish Rice-with tomatoes, onion, chicken stock, garlic, cilantro, jalapeños, and lime.
     

  • Roasted Vegetables- onions, tomatoes, bell peppers, jalapeños.
     

  • Flower and corn tortilla Chips 
     

  • Sweet churros 

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  • Price: $25.00 per person

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  • Gluten-Free Menu

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  • Olive plate- capers, olives, feta cheese, nuts, and cranberries.
     

  • Stuffed tomato -tomato stuffed with chicken, carrots, and caramelized onions.
     

  • Baked Brie-baked brie with dates. 
     

  • Asparagus-wrapped prosciutto. 
     

  • Beef Kebabs- beef with sesame oil and sesame seeds. 
     

  • Tomato and cucumber-tomato and cucumber salad with green beans and capers.
     

  • Kale salad- kale salad, with lemon juice, and red onions.
     

  • Shrimp- shrimp cooked in olive oil and lemon juice. 
     

  • Scallops- scallops wrapped in bacon.

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  • Vegetarian Menu

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  • SALADS* your choice of dressing!

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  • House salad: cherry tomatoes, cucumbers, red onions, and black olives.

  • Tofu salad: tofu, fresh strawberries, lime beans, and spinach.

  • Harmony salad: artichokes, roasted peppers, roasted tomatoes, cashews, and spring mix lettuce.

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  • MAIN COURSE

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  • Veggie Burger:  vegetarian patty with lettuce, and tomatoes.

  • Portobello Sandwich: Portobello mushrooms, Italian dressing, roasted tomatoes and tofu on grilled bread.

  • Tofu Veggie Cakes: tofu cakes, roasted peppers, and grilled onions, pita bread with a side of cucumber sauce.

  • Veggie Platter * Chef's choice of fresh vegetables.

  • Fruit Platter * Chef's choice of seasonal fruit.

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