Eli Grace Catering

Appetizers -

Caprese on a stick - mozzarella, basil, cherry tom and balsamic reduction

Chicken satay - savory plum sauce

1st Course

Grilled Romaine - avocado, fried capers, shaved asiago and caesar dressing

2nd Course

Liberty Farms Duck Confit - locally grown green corn polenta, sautéed shitakes, honey lavender bacon and cherry pinot butter sauce

3rd Course

Rack of Lamb - braised carrots (Tierra Vegetables), Sautéed rain bow chard (Tierra vegetables) and Syrah bordelaise

4th Course

Meyer Lemon Panna Cotta - Strawberry compote

Appetizers -

Caprese - mozzarella, basil, cherry tom and balsamic reduction - skewered

Chicken Satay - chipotle aioli - skewered

Deep fried Pot stickers - with savory plum dipping sauce - skewered

 
Main Course Buffet -

Simple greens - sliced pears, shallots, pomegranate seeds and lemon vinaigrette

Roasted Fingerlings

Grilled asparagus - chipotle aioli

Pan Seared Salmon - lemon dill butter sauce

Whole Grilled Filet Mignon - creamed horseradish on the side


Dessert - Chocolate Decadence whipped cream and raspberry sauce
 

Sample Menus:

Appetizers - 

Ahi Tartare - served on a savory rice cracker

Grilled duck breast - skewered - cherry bordelaise glaze

 
1st Course

Mini grilled romaine - Caesar dressing

2nd Course

Duck Confit Risotto - finished with sautéed shitakes, honey lavender bacon and Marsala jus

3rd Course

Rack of Lamb - golden potato puree, braised shallots and syrah bordelaise

4th Course

Gateau Chocolates - ganache covered flourless chocolate cakes with raspberry sauce and crème anglaise

Appetizers -

Endive spears - chopped apples, micro greens, gorgonzola and shallots - passed

Chicken Satay - Chimichurri dipping - skewered - passed

Dungeness crab cakes - lemon aioli - passed

1st Course

Wilted spinach salad - sautéed shitakes, grilled radicchio, sherry vinaigrette and grated truffle goat cheese

2nd Course

Salmon Risotto - thyme, salmon roe and lemon beurre blanc

3rd Course

Sous Vide pan seared filet mignon - Braised golden beets, sautéed chard, potato leonaise and red wine reduction sauce

4th Course

Chocolate mousse cake - served with raspberry gelato - (individual serving size)