2015 Holiday Menu!

Holiday appetizers 2015

This is my offering for this year’s holiday season! All items are priced per piece, tax, rentals and service extra. Ingredients may change without notice.

Cold appetizers

Crostini bar-$6

Seasonal selection of sliced and toasted breads, crackers, and chips to load with fig, olive and mint tapenade- dried black mission figs spun with fresh mint, olives, garlic and extra virgin olive oil; Queso Fundido- a Mexican style mushroom and cheese fondue; eggplant caponata- minced eggplant sautéed with onions, garlic, red wine vinegar, herbs and touch of sweetness. Other selections available upon request.

Warmed olives and toasted Marcona almonds-$3.5

Mixed olives warmed in herbed oil and served alongside of toasted Marcona almonds with rosemary and sea salt.

Turkey or rabbit rillettes with pear mostarda-$5

Small jars filled with simmered and shredded turkey or rabbit and topped with pear mostarda. Served with toasted baguettes.

Fig and hazelnut tarts$3

Figs cooked in port then smashed into small savory tart shells smeared with triple crème and crumbled toasted hazelnuts.

Mini corn muffins with bbq pulled pork-$3

Small two bite corn muffins filled with sweet and spicy pulled pork (or brisket).

Mini sandwiches-$3

These have never left my list and I can’t see a day they ever will be. Choose from

Roasted turkey breast with roasted pepper sauce, wild greens and fresh baked roll

Thin sliced ham with apricot mustard, spinach and fresh baked roll.

Grilled vegetables with fresh mozzarella and aioli on a fresh baked roll.

Grilled lamb with feta and sun dried tomato aioli and fresh baked roll.

Smoked salmon and avocado toasts-$2

Mini crispy toasts topped with smashed avocado, minced red onions and cold smoked salmon chunks.

Stuffed small potatoes with smoked salmon and truffle oil-$2.5

Mini potatoes scooped and filled with smoked salmon, dill, and a drizzle of truffle oil.

Seasonal cheese board with crackers and fruit- 4.25

Local and luscious cheeses, condiments, fruit, crackers and maybe even some honey.

Warm or hot appetizers

Browned butter and pumpkin soup-$3

With minced bacon, toasted almonds and green onions

Creamy pumpkin, apple and fennel soup topped with minced bacon, toasted almonds and sliced green onions. Served in small glasses.

Spicy lamb skewers with yogurt sauce-$2.5

Lamb marinated in spicy red harissa, green onions and sesame seeds then grilled or pan-fried and served with a swirl of tart vanilla bean yogurt sauce.

Chickpea fritters-$2

A GF favorite! Well-seasoned chickpea fritters pan fried and served with whipped feta and garam masala sauce.

Ricotta and mushroom Börek-$1.5

Ricotta and sautéed mushroom filled phyllo “cigars”. Baked to golden brown.

Other filling available- Manchego cheese and quince paste, Beecher’s cheddar and jalapeno.


Mini (about ping pong ball sized) Italian rice balls filled with cheese or braised meat, lightly breaded and pan-fried. Served with Mama Lil’s aioli.

Pancetta wrapped bread with fig compote-$1.5

Pancetta wrapped bread oven roasted and topped with black mission fig and balsamic compote. Wicked good.

Sautéed dates with Greek yogurt-$1.5 two per serving

Seedless dates sautéed in butter and served on a bed of Greek yogurt, sea salt and baguette for scooping up.

Smoked orange yams- $3 per person

Thick yams sticks oven roasted with and smoked orange glaze, fresh thyme and sage, garlic and jalapenos.

Crab cakes-$4

Possible the best crab cakes ever made, due to the fact they are CRAB cakes not cracker cakes with crab. Pan sautéed and served with roasted pepper sauce.

Coconut shrimp-$3.5

These too will never leave my menu; they are just too darn tasty!

Large shrimp lightly breaded in coconut, pan sautéed and topped with cilantro and sweet hot chili sauce.

Fried walnut wontons with apple and chive cream-$2.

Minced Walnut and tomato filled wontons twisted like a candy and fried to golden brown. Served with a dollop of apple and chive cream.

Potato gnocchi with sage butter sauce-$2.5 per person

Tender potato gnocchi pan sautéed in sage, butter and dusting of Parmigiano Reggiano cheese.