Catering Passed Hors d'Ouevres

Mussels with Roasted Corn Relish

Chive and Potato Pancakes with Horseradish Cream

Stuffed Roasted Baby Squash

Fava Bean Puree and Shaved Mezzo Secco Cheese on Croustini

Clams Casino (wood oven roasted clams with béchamel, breadcrumbs and apple wood smoked bacon)

Choux Puffs with Apple Wood Smoked Bacon and Caramelized Onion

Bear Flag Dry Jack Popovers

Crispy Grits with Black Eyed Peas and Greens

Grilled Salmon with Capers, Frisee and Preserved Lemon on Croustini

Tiny Grilled Ham and Cheese Sandwiches with Whole Grain Herb Mustard

Citrus Ceviche on Jicama with Avocado

Chili Beer Blackened Prawns with Cool Cilantro Mint Sauce

Grilled Skirt Steak with Balsamic Green Peppercorn Sauce on Croustini

Steak Tartar with Croutons in a Romaine Spear

Tuna Tartar on a Tarro Chip

Smoked Trout and Pickled Red Onion in a Cucumber Cup

Oysters Not Rockefeller (wood oven roasted with arugula and shallot butter)

Grilled Bruce Aidell's Sausages with Horseradish Mustard Aioli on toothpicks

Baby Lamb Chops with Tamarind and Garlic

Shrimp Puffs

Figs Stuffed with Humbolt Fog Cheese and Walnuts

Grilled Chicken Skewers with Raspberry Chipotle Sauce

Prawns with Basil Oil and Applewood Smoked Bacon

Smoked Duck and Pickled Pears on Sweet Potato Biscuits

Above Selections $5 per selection per guest