COLD STATIONS

20 PERSON MINIMUMS. HOLIDAY PRICING MAY APPLY.

SALSA BAR	4
grilled corn tortilla chips with roasted tomato salsa, tomatillo salsa, mango-avocado salsa, beet – green apple salsa
CRUDITÉ MODERNE	8
carrot, red bell pepper, celery, romaine & grape tomato with hummus, herb goat cheese, avocado mousse & caesar spread
MEZZE TRAY	8
assorted marinated olives, hummus, cucumber salad, yogurt, quinoa tabouli & pita
GAZPACHO	7
white gazpacho with grape & marcona almond; cucumber gazpacho with cucumber relish; red pepper gazpacho with crème fraîche & pico de gallo
SHRIMP COCKTAIL	12
jumbo poached gulf shrimp with horseradish cocktail sauce, jalapeño remoulade & wasabi cream
CEVICHE	14
peruvian blue tilapia, gulf shrimp & avocado; tuna with coconut granola & coconut cream; salmon with pineapple & toasted sesame served with tortilla chips
CORN SMOKED SALMON	12
caper, red onion, fresh dill, citrus butter, red pepper cream cheese & pesto spread with bread & crackers

RAW BAR	16
fresh shucked oysters, king crab, jumbo shrimp & ceviche served with cocktail sauce, horseradish & jalapeño mignonette
STUFFED AVOCADO	10
avocado on the half shell with bacon, corn, black bean, sun-dried tomato, poached shrimp, pico de gallo, roasted salsa, crema fresca, cilantro-onion relish, cotija cheese & toasted pumpkin seed
ICEBERG LETTUCE CUPS	12
chicken salad with grape & candied walnut; chinese chicken salad with jícama & cashew; shrimp ceviche with pico de gallo
CHEESE DISPLAY	9
assorted locally made cheese with crackers & bread sticks, mason jars of preserves, honey, candied nuts
FRUIT & CHEESE ‘GARDEN’	11
wheat grass display table with fruit & cheese lollipops including pear & goat cheese; strawberry & brie; cheddar & apple; fig & blue cheese
CHARCUTERIE/h5>	12
spicy coppa, prosciutto, salami & duck rillete with assorted pickles, whole grain mustard, dried fruit, candied nuts & fresh cut baguette
POKE	15
ahi tuna & salmon served with varieties of: toasted sesame, coconut granola, green onion, red onion, cucumber, carrots, pineapple, red pepper, soy sauce, avocado, coconut creme sauce, sriracha aioli with jasmine rice and soba noodle salad