WINE CLUB PICK-UP

PARTIES

Thai Lunch

 

Som Tum (Spicy Green Papaya Salad)

 

Green Curry Chicken

 

Stir Fried Morning Glory with Garlic and Soy

 

Jasmine Rice

 

Buttery-Coconut Bars

 

Tiki Party

Hors d'oeuvres:

Pineapple Salsa and Maui Onion Dip with Chips and Veggies

 

Ahi Poke, Avocado, Sesame, Cucumber

 

Kalua Pig Sliders with Pineapple Slaw (mayo free slaw) on Sweet Rolls

 

House smoked Bacon Wrapped Pineapple

 

Spam Musubi

 

BBQ Lunch

Herb Marinated Red Oak Grilled Jidori Chicken with Salsa Pebre

 

Salad of Local Greens with Farm Egg and Dried Tomato and Herb Vinaigrette

 

Caramelized Mushroom and Grana Risotto

 

Farmers Market Veggies

Hors D'oeuvres 1

Mini Croque Monsieur with House Cured Ham

 

Lobster Arancini

 

Pork and Apple Rillette Toasts with Mostarda

 

Beet and Chèvre Bruschetta

 

Smoked Idaho Trout  on Crisp Potatoes

Hors D'oeuvres 2

 

Pate de Campagne and Terrine de Foies de Volaille Served with Pickles, Olives, Mustard, and Local Bread

 

Beef Tartar on Brioche, Salsa Verde, Grana Padano

 

Ahi Poke, Avocado, Sesame, Wonton Crisp

 

Pear and Brie Quesadilla

 

Assorted Bruschetta:

 Local Beets, White Bean Puree, and Chèvre

Eggplant Caponata

Slow Roasted Tomato, Pesto, Mozzarella

© 2018 High on the Hog Catering, Inc.

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