“Neighborhoods of San Francisco” Gala event


Station 1-From the bounty of Fisherman’s Wharf (chef assisted)

Decadent creamy clam chowder served in China demitasse cups with the following condiments: Mini sour dough croutons, crumbled apple wood bacon, cracked pepper and hot sauce

Fresh shucked local oysters (freshest available on November 26th) Served with cucumber mignonette and cilantro lime cocktail sauce

Individual rock salt roasted tiger shrimp cocktails: Haas avocado and blood orange vinaigrette

San Francisco crab & lobster cakes: Sauce remoulade


Station 2-Asian neighborhoods of San Francisco

Chinatown - Trio of traditional Dim Sum: Shrimp Har Gow, plump pork pot stickers and beef shao mai, with accompanying sauces served from bamboo steaming Baskets

Little Vietnam - Duo of delicate chilled Vietnamese rolls: Served with Asian plum sauce, vegan with vegetables and tofu and chicken with tender vegetables

Japan Town - Display of fresh sushi: Served traditionally with soy, wasabi and pickled ginger

Teriyaki beef - grilled and marinated beef ribboned onto skewers and served with house made teriyaki sauce


Station 3-San Francisco small plates (chef assisted)

The Mission - Mini ceviche tostadas with avocado crema

North Beach - House made porcini mushroom ravioli finished with arugula pesto and pine nuts

The Wharf - Petite shrimp Louie salads (a San Francisco original) on butter lettuce cups with chopped egg and heirloom tomato

From the past - The original Green Goddess salad (Created at The Palace Hotel)

Mel’s Diner - A juicy slider with cheese and a small side of fries (sprinkled with sea salt)


Station 4-Ghiardelli Square (The sweet and savory finale)

Assorted bite sized truffles (XOX and small wrapped Ghiardelli Chocolates), assorted house baked mini petit fours and eclairs, seasonal fruit tartlets, cake poppers and fabulous bars, multiple flavors of fortune cookies (some individually wrapped)

A beautiful selection of local artisan cheeses served with sliced rustic bread and house baked flat bread crisps


Hi tech launch Party


Butler Passed Hors d’oeuvres

Savory

Fresh corn cake bruschetta - Our amazing corn cakes piped with Montrachet chevres, topped with sweet tomatoes, garlic and basil chifonnade

Mini potato cups filled with sharp cheddar, roasted peppers and herbs

Panko-crusted Crab Cakes with Roasted Pepper-Chive Aioli

Honey Black Pepper Chicken skewers

Pepper-Crusted Steak with shallot jam on Roasted garlic Crostini

Desserts

Assorted gourmet finger desserts and baby chocolate truffles


Hors d’oeuvres Buffet

Individual crudo plates with: Scallop crudo with meyer lemon and fresh herbs, Ahi tuna crudo with microgreen salad

Individual cooked seafood plates with: Dayboat scallop rumaki, marinated scallops with water chestnut, wrapped in apple wood smoked bacon, grilled prawns with Thai banana salsa

Farfalle pasta with wild mushrooms in a truffle cream sauce

Herb crusted, medium rare, baby lamb chop lollipops, tomato, shallot and mint chutney

Amazing roasted vegetable stuffed mushrooms, crunchy Panko topping

Grilled and marinated tenderloin of beef, carved onto home baked baby rolls, served with piquant napa mustard horseradish cream

Display of artisan salumi, fine cheeses and charcuterie, served with freshly baked artisinal breads, crisps and wild flower honey, garnished with seasonal grapes and berries

Display of the freshest seasonal vegetables (fresh / grilled / blanched), served with a vegan garlic hummas dip and creamy Green Goddess dip