PLATED

Five Course

Passed Hors d’oeuvres

Morro Bay Pacific Gold Oysters two ways:

On The Half Shell with Champagne Mignonette

“Rockefeller” with Bacon, Kale, and Pernod

 

Handmade Crab Ravioli with Beurre Monte

 

Mini Crabcakes with Saffron Aioli

 

1st Course

Champagne Poached White Shrimp Cocktail

Served with lemon wedges and house made cocktail sauce

 

2nd Course

"Garden of" Los Olivos Little Gem Caesar Salad

House Dressing, Garlic Croton, Grana Padana

 

3rd Course

Surf and Turf

Prime Filet with Peppercorn Cabernet Jus, Poached Lobster Tail,

With Grilled Asparagus, Parmesan Risotto

 

Local Pan au Levain and Herb Butter

 

Dessert

Cheese Cake Bites and Mini Tiramisu

Four Course

Passed Hors D’oeuvres

Peking Duck Spring Roll With Hoisin And Scallion

Crispy Lobster Mac And Cheese Fritters

Carpaccio of Kobe Beef with Caper, Horseradish, and Mascarpone

 

1st Course

"Garden of" Little Gems Salad with Farm Egg, Citrus Vinaigrette

 

Entree

Grilled New York Strip Loin

Roasted Spring Vegetables

Duchess Potatoes with Garlic And Parmesan

Rustic Breads with Herb Butter

 

Dessert

Celebration Cake

© 2018 High on the Hog Catering, Inc.

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