Pajaro Dunes/Crown Café Catering Menu- Hors d'Oeuvres

Group A
  • Vegetable Crudité with Ranch (V/GF)
  • Crostini with Tapenade (V)
  • Fresh Mozzarella and Tomato Crostini (V/GF)
  • Fried Garbanzos (V/GF)
  • Radishes with Whipped Butter and Himalayan Sea Salt (V/GF)
  • Roasted Red Bell Pepper Hummus (V/GF)
  • Pot Stickers
  • Roasted Olives (V/GF)
  • Bagno Cauda
  • Kale Chips with Sea Salt and Smoked Paprika (V)
  • Mushroom Crostini (V)
  • Stuffed Mushrooms (V/GF)
  • Stuffed Mushrooms with Sausage
  • Bruschetta Milano (V)
  • Cucumber Rounds with Avocado and Turkey (GF)
  • Pan Fried Onion Dip, Served with Toasted Points (V)
  • Cucumber Tea Sandwiches (V)
  • Devilled Eggs (V/GF)
  • Spinach Dip Bread Bowl (V)
  • Honey Chicken Wings
  • Phyllo Stuffed with Spinach and Feta (V)
Group B
  • Chicken Meatballs with Ginger and Lemon Grass
  • Chicken Barbeque Buffalo Wings
  • Bite Size Seafood Quesadilla
  • Artichoke Dip (V/GF)
  • Leek and Red Pepper Mini Quiches (V)
  • Mini Caprese Skewers (V/GF)
  • Moroccan Style Meatballs
  • Baked Brie Served with Toasted Points
  • Red Onion Marmalade and Pork Canapes
  • Warm Beer and Cheddar Dip (V)
  • Cherry Tomatoes Filled with Goat Cheese (V/GF)
  • Prosciutto, Salami, Melon and Figs
  • Mini Tomato and Goat Cheese Burgers
  • Peppered Beef Tenderloin Crostini with Caramelized Onions
  • Classic Cheese Fondue (V/GF)
  • Toasted Points with Steak and Horseradish Cream
  • Tiny Roquefort Popovers (V)
  • Tortilla Chips with Salsa and Guacamole (V)
  • Bite Size Crab Cakes with Lemon Aoili
  • Asian Rock Shrimp Cake with Sweet Chili Sauce
  • Crab Stuffed Mushrooms
  • Chicken Satay with Peanut Sauce (GF)
  • Toasted Points Topped with Basil Chicken Sausage and Sun Dried Tomato Spread
  • Melon Wrapped in Prosciutto (GF)
  • Asparagus Wrapped in Prosciutto and Goat Cheese (GF)
  • Endive with Stilton and Walnuts (V/GF)
  • Brioche with Cheddar and Chutney (V)
Group C
  • Grape leaves Stuffed with Rice and Currants (V)
  • Greek Inspired Lamb Meatballs
  • Baked Asparagus, Leek and Goat Cheese Bites (V/GF)
  • Baked Brie with Chutney (V/GF)
  • Crab Stuffed Piquillo Peppers (GF)
  • Lemon Grass Shrimp Skewers (GF)
  • Mascarpone and Goat Cheese Torta with Smoked Salmon
  • Poached Shrimp with Toasted Sesame Ginger Sauce
  • Salmon and Herbed Cheese Pinwheels
  • Classic Cheese Fondue (V/GF)
  • Toasted Points with Steak and Horseradish Cream
  • Shrimp Ceviche in Cucumber Cups (GF)
  • Smoked Salmon with Lemon Dill Sauce, Served on Toasted Points
  • Coconut Prawns with Sweet Chili Sauce
  • Beer Steamed Prawns with Remoulade Sauce (GF)
  • Tuna Tartare
  • Oysters on the Half Shell with Mignonette (GF)
  • Potato Pancakes with Caviar (V)
  • Ahi Poki with Wonton Chips
  • Chicken Spring Rolls Served with Sweet Chili Sauce
  • Prawn Spring Rolls Served with Peanut Sauce

V = Vegetarian

GF = Gluten Free

V = Vegetarian

GF = Gluten Free

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phone: 831.566.1425