Catering 3

Facility Premise

Pricing

All Location Rental Fees

Waiters $100 up to 6 Hours

Cooks $75.00 up to 6 Hours

Bartenders $125.00 up to 4 Hours

Alpine Sierra Coffee, Tea and Soda $2.50 per. Person

All Linen Rental Fees

Miscellanies Rental Fees

20 % Nonrefundable Deposit

20% Gratuity and 7.25% Tax

We need a confirmed number of guests two weeks prior to the event; you will be charged for your reserved

Number plus any extra guests.

Travel Time (No Charge)

Menu Consultation and Design (No Charge) 

Fall Menu

$45.00

First Course

Risotto with Roasted Duck, Butternut Squash and Parma Cheese

or

Red and Green Pear Salad with Belgium Endive, Arugula, Blue Goat Cheese, and Cashews tossed in a Sherry Wine Vinaigrette

Entrees

Choose one

 Baked Acorn Squash filled with a Harvest Vegetable Stew in a Mushroom Broth

 Grilled Filet of Beef with a Green Peppercorn Oyster Sauce and Potatoes Gratin

 Wild King Salmon Papillote filled with Baby Spinach, Basil and Lemon Zest

Pan Seared Medallions of Pork in a Pecan Crust on a Apple Brandy Sauce 

Roasted Rack of Lamb in a Sundried Tomato and Olive Sauce with a Caramelized Onion Lentil Fritter

Dessert

Warm Pear Crisp with Homemade Vanilla Ice Cream and Candied Ginger

Holiday Menu 1

$35.00

Appetizer

Bacon Wrapped Sea Scallops with Fresh Asparagus and Béarnaise Sauce

Salad

Mixed Green Salad with Candied Nuts, Fried Leeks and Blue Cheese with Balsamic Vinaigrette

Entrees

Choose one

 Braised Beef Short Ribs with Mushrooms, Red Wine and Aromatic Vegetables on Roasted Garlic Mashed Potatoes

Chicken in Filo-Fresh Range Chicken Breasts with a Lemon Shallot Herb Butter wrapped and baked in a Filo Purse; served on a Natural Herb Sauce

 Wild Mushroom and Vegetable Beurek-Savory Pastry filled with Oyster Mushrooms, Grilled Maui Onions, Tomatoes, Herbs and Garlic served with Lemon Lentils and Spicy Tomato Chutney

 Dessert

White Chocolate Cheese Cake With Cranberry Sauce

Holiday Menu 2

$55.00

 Hors D’oeuvres

Oysters on the Half Shell

Smoked Salmon on Potato Crisp with Crème Fraiche and American Sturgeon Caviar

Scallop and Prawn Brochette

Appetizer and Salad

Mixed Organic Field Greens with Dried Fruits, Gorgonzola Cheese and Balsamic Vinaigrette

Asparagus Di Parma

Fresh Asparagus wrapped in Proscuitto di Parma, Baked and Topped with a Walnut Parmesan Butter

Entrees

Roast Leg of Lamb with Caramelized Pearl Onions and Figs

 Grilled Filet of Beef with Wild Mushroom Cognac Sauce

 Baked Halibut in a Moroccan Charmoula with a Crisp Potato Crust

 Grilled Venison Chop with a Huckleberry Red Wine Sauce

 Dessert

Milk Chocolate Crème Caramel

Mid-Winter Sample  Menu

$65.00

 Hors D'oeuvres

Smoked Salmon and Roasted Pepper Pancakes

Homemade Hunters Sausage in Brioche

Mushroom caps stuffed with Spinach and Gruyere cheese

Appetizers

Terriene of Rabbit, Roasted Garlic and Proscuitto with Chestnut Apple Chutney

or

Grilled Lobster Kabobs on a caviar aioli

Salad

Mixed Green salad with Pears, Pecans and Stilton cheese tossed in Balsamic vinaigrette

or

Country White Bean and Oxtail Soup from Tuscany

Entrees

Grilled Sea Bass with a Three Peppercorn Crust

 in a Beurre Rouge Sauce

Filet of Beef with Foie Gras on a Red Wine Sauce

Cassoulet Toulouse

Duck Confit, French Pork Sausage, Leg of Lamb and White Beans in a Rich Tomato Herb Broth

 Dessert

Chocolate Crepe Soufflé' with fresh Raspberries on Chocolate Espresso Sauce

Mid-Summer Buffet Sampler

 $45.00

 Passed Hors D’oeuvres

 Seared Scallops with Proscuitto and Aioli

Peppers Stuffed with Goat Cheese

Eggplant Roulades with Sundried Tomatoes, Basil and Fresh Mozzarella Marinated Olives for the bar

Buffet  

Summer Melon and Feta Salad with Moroccan Olives, Arugula and Roasted Coriander

Panzanella

Grilled Summer Farmers Market Vegetables

Sweet and Sour Onion Salad

Blue Cheese Potato Salad

Roasted Corn with Fresh Black-eyed Peas, Cherry Tomatoes and Fresh Mozzarella

Grilled Sea Bass with Artichokes, Lemon Zest, Cured Olives and Slivered Garlic

Beef Tenderloin with Wild Mushrooms Bread basket

 Dessert

 Mixed Cookies, Squares and Lemon Bars

And Artisan Cheeses

Hors devourers

Vegetable

Artichoke and Spinach Dip with Grilled Sourdough Bread

Spanokopita filo triangles filled with Feta Cheese, Jack Cheese, and Sun dried Tomatoes and Spinach

Spinach Walnut and Cheese Stuffed Mushroom Caps

Imported and Local California Cheese and Fruit

Melenzoni Eggplant Sliced thin and Grilled then Rolled with Sun dried Tomatoes, Basil, and Fresh Mozzarella; Baked and Served with Pomadoro Sauce

Argentinean Empanadas stuffed with a variety of fillings

Gorgonzola Walnut Tartlets

Vegetable Crudités with two dips

Seafood

Mussels Salsa Verdi Chilled black mussels with a citrus Italian salsa Verdi

Chilled Crab Claws

Chilled Prawns

Oyster Shooters

Coconut Rice Flour Crepes filled with Gravlox, Oyster Mushrooms, Ginger, Garlic, Scallions, and Soy Coconut Glaze with Panzu Dipping Sauce

Grilled Scallop Skewers with Spicy Mango Salsa

Smoked Salmon on Potato Crisp with Crème Fraiche and American Sturgeon Caviar

Baby Baked Potatoes with Trout, Crème Fraiche, and Chives

Pancetta Wrapped Scallop Brochettes with Sauce Béarnaise

Charbroiled Mediterranean Tuna Skewers with Spicy Roast Tomato Sauce

Corn Cups with Tuna, Mango Ceviche

Sea Bass and Rosemary Spidini with Lemon Aioli

Mini California Rolls Sesame Sushi Rolls

Bacon Wrapped Oysters with Sherry Beurre Blanc

Clams with Ginger and Lime Butter

Poultry

Spicy Chicken Empanadas with Chunky Avocado Dip

Gingered Chicken Cakes with cilantro Lime Mayonnaise

Thai Chicken and Lemon Grass Sticks with Sweet Cucumber Sauce

Chicken Wontons

Chicken Sate with Thai Peanut Sauce

Mini Peking Duck Pancakes with Plum Sauce

Terrine of Rabbit Studded with Garlic Wrapped in Proscuitto with Black Bread

Seared Foie Gras and Homemade Peach Chutney in spoons

Meat

Sausage Stuffed Mushroom Caps

Beef Milanese Marinated and Grilled Beef Tenderloin sliced thin with Lemon, Capers, Red Onion, and Extra Virgin Olive Oil

Beef Carpachio Canapé’s with horseradish Aioli

Vietnamese Rice Paper Summer Rolls with Seared Beef and Vegetable

Proscuitto Wrapped Asparagus

Beef Tartare Bouchees

Roulade of Rare Beef with Arugula and Gorgonzola Stuffing

Sit down menu

Just some suggestions

Appetizers

Soup, Any one you can think of, or let us suggest a few for the season

Antipasti Mare, Trio of Smoked Seafood with grilled marinated vegetables

Baked Asparagus di Parma Asparagus wrapped in Proscuitto and topped with Toasted Walnut Parmesan Butter

Savory Strudel filled with Oysters, Wild Mushrooms, Leeks, and Pancetta on a Green Peppercorn Beurre Blanc

Lobster Stuffed Napa Cabbage filled with Lobster and Aromatic Vegetable in a Champagne Sauce

Baked Oysters filled with Spinach, Brie Cheese and Shallots topped with Caper Beurre Blanc

Oysters on the Half Shell with Grapefruit Mignonette

Prawn Cocktail with Traditional Sauces

Grilled Prawns in a Vietnamese Chili Lime Marinade

Baked Brie Stuffed with Roasted Garlic, Sundried Tomatoes, Pine nuts, and Basil served with fruit and Crackers

Crispy Potato Galette with Smoked Salmon, Chive Cream, Dill and Salmon Caviar

Salads

Caesar Salad

Dungeness Crab Salad, Romaine, Watercress, Avocado, Cucumber, and Walnuts in a Lemon vinaigrette

Mixed Greens Mixed Greens, Gorgonzola Cheese, Candied Nuts, and Fruit in Vinaigrette

Baby Spinach Salad with Radicchio and Warm Hobbs Apple Smoked Bacon in Balsamic Vinaigrette

Warm White Bean and Prawn Salad

Grilled Chicken Breast with Mango, Sugar Snap Peas, Mache and Candied Ginger in a Ginger Lemon Grass Vinaigrette

Pasta

We offer a full verity of Italian Pasta’s these are just a few that we like

Wild Mushroom Raviolis with Walnut Brown Butter Sage Sauce

Pasta Verdure with seasonal Fresh Market Vegetables

Farfale, Bow Tie Pasta with smoked Salmon, Mascarpone, Lemon, and Fresh Peas

Risotto with Artichokes, Proscuitto, Fresh Herb’s, and Parmesan Cheese

Rigatoni alla Norma with Eggplant, Kalamata Olives, Basil, Tomato Sauce and Toasted Ricotta Salata Cheese

Entrees

These are some of my favorites, if you don’t see what you want, ask, and I’ll make it for you

Filet of Beef Mignon in a Wild Mushroom Sauce - Other Sauces Also Available-

Fresh Fish Papillote, Parchment Wrapped with Herb Butter and Vegetables

Grilled Filet of Salmon, Orange Saffron Glaze, Herb Crusted, or any preparation you care for

Breast of Chicken stuffed with Proscuitto, Fontina, and Sage in a Marsala Sauce

Roast Rack of Lamb with Roasted Garlic Rosemary Sauce, Wild Mushroom Sauce, Port Sauce

Roast Half Duck with a Lavender Honey Glaze -Other Sauces and Preparations also Available-

Pork Rib Chop with Puerto Rican BBQ Sauce, Smoked Tomato and Herb's Provencal Sauce, Walnut Sage

Roast Veal Loin Sliced thin on Spinach with Artichokes, Capers, and Lemon

Osso Bucco, Traditional Northern Italian Braised Veal Shanks with Saffron Risotto

Eggplant Marrakech Roasted Eggplant filled with Tomatoes, Peppers, Wild Rice, Chick Peas, and Feta Cheese

Baked Chicken in Filo Boneless Chicken Breast Stuffed with Herb Butter and Wrapped in a Filo Sack

Prime Rib

Grilled Pork Tenderloin with Gremalate

Desserts

Trio of Fresh Fruit Sorbet

Flourless Chocolate Walnut Cake with Raspberry Sauce

Homemade Ice Cream

Warm Blackberry Crisp with Vanilla Ice Cream or Seasonal Fruit Crisp