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Hors D’oeuvres
Assorted Cheese Platter
served with grapes, dates, assorted nuts and crackers

Grilled Eggplants
with Pesto Sauce and Pomegranate

Cucumber Slices Topped with Crabmeat and Capers
lemon zest and basil

Pancakes
with red caviar, smoked salmon and sour cream

Hot Hors D’oeuvres
Bell Pepper Boats
served with herbs and goat cheese

Individual Puff Pastry
with feta cheese and parsley

Main Dishes
Green Beans Topped with Tofu
and peanut satay sauce

Vegetable Frittata
with basil and mozzarella

Pancakes
with fresh berries and organic maple syrup

Dessert
Citrus Salad Topped with Coconut and Pomegranate