Menu Ideas

Appetizers | Salads
Seared Sea Scallops- on cucumber with tartar sauce
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Ahi Tartar- on potato chips with spicy mayo
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Crab Cakes- with fennel, onion, parsely with aioli mayo 
Crab Fennel Cakes
Cold Cucumber Soup- with basil oil and dill
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Mache- with goat cheese, dried cranberries and citrus dressing
Mixed Greens- with strawberries, blueberries, pecans with maple lemon dressing
Mixed Greens- with avocado, walnuts, shaved red onion, endive with basil oil and orange dressing
Greens
Mains | Buffet Ideas
Salmon- with black rice and veggies and wild greens on top tossed in a basil oil and lemon dressing
Shrimp- sautéed with lime chili butter
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BBQ Tri-Tip- with grilled asparagus with baby tomatoes and pine nuts
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Baked Green and Black Olive Chicken- with rosemary and garlic
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Grilled Lobster- with lemon thyme butter
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Plank Baked Salmon- with dill garlic butter and citrus
Plank Baked Salmon with citrus
Seared Sea Scallops- on yellow cauliflower rice and mashed potatoes with lemon honey butter
Scallops on yellow cauliflower rice and
Wild Bass Tacos- with crisp mini street corn tortilla, sour cream and avocado
Baked Salmon- on Fire Roasted Pasilla Chili skin-on 
mashed potatoes with rosemary truffle butter
Baked Salmon with Fire Roasted Pasilla a
Baked Chilean Bass- with red pepper bruschetta and herb butter, ratatouille and Peso rice with tomatoes and zucchini
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Mini organic grass fed bufala caprese salad with baby spinach
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Wild Pacific Bass Tacos
Gluten Free Brazil Nut Brownie
Vegan GF Brazil Nut and Blueberry Browni
Caviar- on shredded potato galette, sour cream and chives
Caviar on Shredded potato galette with s