Salsa fresca and Guacamole
Fresh corn tortilla chips
Hot queso fundido cheese sauce and refried black beans
Jalapenos, sour cream, and sliced olives

Assortment of domestic and international hard and soft cheeses
Fresh fruit and berries
Fresh baked breads and table water crackers

Assorted fresh rolled “user friendly” sushi; yellowtail, crab, spicy tuna, California roll, smoked salmon and veggie
Served with soy sauce, picked ginger, and wasabi
Quantities served: 6 pieces per person [a chef can roll to order for a $50.00 per hour fee]

Hummus, babaganouj, tabouleh , pita chips, feta cheese, cucumbers and kalamatta olives.
A nice light alternative appetizer station.

Selection of exotic and domestic fruit and fresh berries served with maple crème fraich and berry yogurt

Warm french brie en croute
Dried apricots and seedless grapes
Fresh strawberries and baked baguettes served with our brown sugar and brandy glaze with toasted almonds

Balsamic marinated and grilled vegetables; marinated mushrooms, roasted red bell peppers
Proscuitto, coppa, dry salami
Aged provolone, mozzarella and asiago cheese
Kalamatta olives and artichokes hearts
Fresh baked foccacia and bread sticks
Basil pesto and sundried tomato pesto dipping sauces

Succulent poached jumbo prawns, dungeoness or snow crab claws, blue point oysters on ice
Ancho chile cocktail, traditional cocktail, minonette sauce, horseradish, and lemons
Quantities served: 4 shrimp, 2 crab claws, 2 oysters per person [Can be paired with a themed ice carving at $300.00 per carving]

Fresh baja inspired ceviche of scallop ahi tuna, shrimp and pacific snapper.
Can be served in a sculpted ice bar for a great crowd appeal
Accompanied by crisp corn tortilla chips, pita chips and avocado

Choose one
Starters
Grilled polenta with roasted wild mushrooms, madeira, regiano and arugula
Maza platter of hummus, baba ganouj, and tabouleh garnished with feta and kalamatta olives
Griddled dungeoness crab cakes with sweet corn puree and smoked chipotle cream
Acorn squash and sage gnocchi tossed in brown butter and chives
Steamed green lip mussels with saffron potatoes and herb broth
Crisp confit duck leg drizzled with balsamic fig marmalade and frisse

Soups
Sassy roasted tomato bisque with ciabatta crostini and dungeoness crab
Butternut squash and coconut lemongrass
Wild mushroom cream with basil walnut pesto
Seafood consomme with tempura shrimp and wonton

Salads
Young tender spinach with herbed goat cheese tartlet, candied pecans, and honey leek dressing
Baby romaine caesar, asaigo crisp, crostini and creamy parmesan dressing
Frisse and roasted beet salad with shaved Sonoma dry jack and pine nuts , lemon thyme extra virgin olive oil
Heirloom tomato and fresh mozzarella napoleon , reduced 10 year balsamic and herb oil [seasonal]
Black and bleu caesar – blackened petit filet mignon garnished with artichoke hearts, tomato, kalamatta olives, shaved red onion, crumbled ripened blue cheese and creamy parmesean dressing
Tossed microgreens with grape tomatoes, pinenuts, carrots, sugar snap peas and honey leek dressing
Spring mix with grapefruit, mandarin oranges, shaved fennel, roasted beets and sesame dressing
Grilled heads of romaine, cotija cheese, roasted yellow corn and charred tomatoes with roasted shallot apple cider mustard dressing

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Slow braised short ribs finished in our wild mushroom ragout and mashed yukon gold potatoes
Rosemary and fennel crusted Niman Ranch pork chop with grilled fingerlings and port poached pear sauce and ancho chile essence
Fire grilled Sonoma county lamb rack with pan gravy and roasted garlic sweet mashed potatoes
Duck two ways—crispy duck leg confit and peet`s chai crusted breast with apple pecan chutney and sweet potato gratin
Wild Alaskan salmon and halibut napoleon with vanilla beurre blanc, balsamic reduction, fried leeks and herb risotto
Grilled ahi piccata with light lemon caper beurre blanc and gremolata
Pan roasted striped bass with citrus jicama salad muscat vinegar and nori cous cous
Roasted organic artichoke risotto with lemon , italian parsley and asiago
Creekstone natural filet mignon, grilled and topped with truffle and zinfandel port glace
Pad thai with sugar snap peas, broccoli, peppers in a spicy thai peanut sauce over soba noodles with marinated tofu
Traditional bay area ciopino with the freshest seafood available

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Pasta with red sauce or butter and parmesan cheese
Grilled chicken breast with mashed potatoes and veggies
Cheese chicken chicken quesadilla with sour cream
Mini slider burgers with cheddar cheese and roasted potato fries

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Bano`s award winning tiramisu with all the caffeine and twice the booze [can be made with decaf]
White chocolate crème brulee with brandy sauce and sundried cherries
Apple tarte tartin
Artisan cheese plate featuring bay area family cheese producers
Chocolate decadence cake with raspberry coulis
Fresh fruit cobblers and crisps, served warm with flavored ice creams
Chocolate brownie mountain smothered with ice cream, white chocolate sauce and candied pecans
Lemon zest shortcake with strawberries, whipped cream and mint syrup
Port poached fig and pear gratin with marscapone cream and turbonado sugar
2009 gold medal white chocolate bread pudding with vanilla bean crème anglaise