UNDER THE CANAPE
CATERING SERVICES

All  menu items are sourced from local farmers INCLUDING SPECIALTY ITEMS AND  VEGETABLE SELECTIONS AS WELL AS LOCAL BEEF, CHICKEN AND PORK.

PLEASE NOTE: ALL VEGETABLE SELECTIONS ON OUR MENUS ARE SUBJECT TO SEASONAL AVAILABILITY. 

When  you contact me, please let me know what kind of event you are having, a  date, how many guests, and what kind of service you require.​ 

Breakfast, Brunch and Lunch menus available upon request.

Thank You, 

CHEF GLEN JOHNSON

​

APPETIZER SELECTIONS

INDIVIDUAL APPETIZERS

OUR HOUSE WHITE CHEDDAR & JALAPENO CRACKERS
A SAVORY SHORTBREAD CRACKER TOPPED WITH A CREAMED FETA CHEESE SPREAD AND A BASIL PESTO DROP

CAPRESE SKEWERS
BABY HEIRLOOM TOMATOES, MOZZARELLA PEARLS, BASIL AND A BALSAMIC GASTRIQUE

CRISPY POLENTA WITH EGGPLANT CAPONATA
A CREAMY POLENTA ROUND, FRIED,ACCENTED WITH AN EGGPLANT CAPONATA SHAVED ASIAGO  MICRO GREENS

SESAME SEARED TOMBO TUNA

SEARED TOMBO TUNA SERVED IN A WON TON CUP WITH A TOUCH OF WASABI CAVIAR AND MICRO GREENS

WATERMELON ENDIVE SPEARS

SMALL DICED WATERMELON AND GOLDEN BEETS ACCENTED WITH A SPRINKLING OF CHEVRE,
 A BALSAMIC GASTRIQUE AND MICRO GREENS

MINI REUBEN SANDWICHES

COCKTAIL RYE BREAD, 1000 ISLAND DRESSING,SAUERKRAUT,THIN SHAVED PASTRAMI AND MELTED SWISS CHEESE

TRIPLE CREAM BRIE CHEESE WITH A MANGO CHUTNEY

SERVED IN A FILO CUP     BULLS BLOOD MICRO GREENS

HEIRLOOM TOMATO AND FRESH MOZZARELLA CROSTINI
WHEN  IN SEASON THESE TOMATOES ARE SLICED &  PAIRED WITH  MOZZARELLA  CHEESE ON A SLICE OF SOURDOUGH BREAD WITH A BALSAMIC GASTRIQUE AND THAI  BASIL

MARYLAND CRAB CAKES
GLENS SECRET RECIPE WITH A ROASTED RED PEPPER AIOLI

MINI BAKED POTATOES

FINGER SIZED POTATOES BAKED AND SERVED WITH THE USUAL SUSPECTS TO DRESS WITH, 
CREME FRAICHE, BACON AND WHITE CHEDDAR CHEESE AND CHIVES

GORGONZOLA AND SWEET CANDIED WALNUT TARTS
CREAMY GORGONZOLA AND CANDIED WALNUTS IN A FLAKY TART SHELL   FIG GASTRIQUE   MICROGREENS

ANTIPASTO CUPS

CRISP  SALAMI CUPS FILLED WITH AN ITALIAN ANTIPASTO MIX OF OLIVES, MOZZARELLA  CHEESE, PEPPERONCINI AND VINEGAR AND OIL   SHAVED ASIAGO CHEESE

OUR HOUSE SMOKES AND  GRILLED SALMON N TOAST

SALMON FILLETS GRILLED AND SMOKED IN HOUSE  
 SERVED ATOP A CROSTINI WITH A SCALLION AIOLI  RED CAVIAR

FENNEL SAUSAGE STUFFED BABY BELLAS 
BABY BELLAS STUFFED WITH AN ITALIAN FENNEL SAUSAGE AND SHALLOT MIXTURE
CRUMBLED HERBED CHEVRE

STREET TACOS
YOUR  CHOICE OF CHICKEN OR BEEF OR AHI TUNA (OR HAVE A SELECTION OF ALL  THREE) THEN ADD SHREDDED CABBAGE AND LIME SLAW, QUESO FRESCO, PICO DE  GALLO AND SHAVED RADISH
ROASTED GREEN TOMATILLO SALSA    

GAZPACHO SHOOTER WITH CREOLE PRAWN
SINGLE SHOTS OF CHEF GLENS SPECIAL GAZPACHO RECIPE ACCENTED WITH A  SPICY CREOLE SEASONED PRAWN GRATED LEMON  MICRO GREENS

SATAY CHICKEN SKEWERS
SATAY CHICKEN ON SKEWERS ACCENTED WITH A PEANUT DIPPING SAUCE

MINI CARNITAS NACHO CUP
CRISP PORK CARNITAS IN A FILO CUP WITH AVOCADO CREMA PICO DE GALLO   MICRO GREENS

CURRY ROASTED VEGETABLE EMPANADAS
THAI RED PEPPER DIPPING SAUCE

STICKY HONEY GARLIC SHRIMP SKEWERS
HONEY GARLIC SHRIMP SKEWERED AND SPRINKLED WITH TOASTED SESAME SEEDS

TRADITIONAL HOMEMADE LATKES
MINI POTATO CAKES TOPPED WITH SOU CREAM, BLACK CAVIAR AND MICRO GREENS

CHICKEN AND AVOCADO AREPA BITES
GRILLED CHICKEN  AVOCADO  SCALLIONS  CILANTRO  LIME CREMA ON A SOUTH AMERICAN CORN CAKE

NORWEGIAN IN HOUSE CURED GRAVLAX
SERVED AN A TOASTED DARK PUMPERNICKEL WITH A LEMON CAPER AND DILL CREME  FRESH CHIVES 

APPETIZER STATIONS

50 PERSON MINIMUM FOR EACH STATION

THE NAPA CHARCUTERIE
A  SELECTION OF IMPORTED MEATS SUCH AS SALAMI  CAPICOLA AND SMOKED  CHORIZO WITH SELECTED DOMESTIC AND IMPORTED CHEESES, ACCENTED WITH TAPAS  SPREADS, OLIVES, DRIED AND FRESH FRUIT,
SLICED BAGUETTES, HOMEMADE CRACKERS, CROSTINIS AND CHEESE STRAWS

THE "SLIDE ON IN"​
OUR HOMEMADE SLIDER ROLLS ARE PILLED HIGH WITH MEATS AND CHEESES AND ACCENTED WITH CONDIMENTS
ALL CHOSEN BY YOU TO CONFIGURE THIS STATION AS PERSONALLY AS YOU WANT!
CHOOSE TWO STYLES OF SLIDERS FROM THE FOLLOWING SELECTIONS: 

PULLED PORK: WITH CRISPY ONIONS, SOUTHERN PICKLES AND BBQ AIOLI

SEARED BEEF TENDERLOIN: WITH HORSERADISH AIOLI, BABY ENOKI MUSHROOMS AND MICRO GREENS
SEARED AHI TUNA: WITH WASABI AIOLI, PICKLED CUCUMBERS,AND BLACK TOBIKO ROE
ROASTED TURKEY BREAST: WITH CRANBERRY AIOLI, AND MELTED BRIE CHEESE
BLT SLIDERS: WITH SMOKED BACON, ROMA TOMATOES, CRISP ROMAINE AND BASIL AIOLI 
BLU CHEESE BURGERS: BLU CHEESE BURGERS WITH CARAMELIZED SWEET ONION AND A PEPPERCORN AIOLI

FONDUE TOO!
A  DELICIOUS GRUYERE AND KIRSCH FONDUE WITH CRISPY FRENCH BREAD, HOMEMADE  CRACKERS, CHEESE STRAWS, AND ASSORTED FRESH VEGETABLES FOR DIPPING

DESIGN YOUR OWN STREET TACOS
ASSORTED FLAVORED TORTILLAS ARE HEATED AND FILLED WITH YOUR CHOICES FROM THE FOLLOWING:

CHICKEN, BEEF, AHI TUNA OR PORK, 

ALONG WITH A SELECTION OF TOPPINGS TO INCLUDE,
DICED TOMATOES, GREEN ONIONS, QUESO FRESCO, JALAPENO-LIME COLESLAW, 
SHREDDED CHEDDAR , SALSA Y LIMON AND ROASTED TOMATILLO SALSA

THE BIG DIP
CHOOSE FROM THREE OF OUR HOUSE DIPS AND SPREADS AND ADD THEM TO A SELECTION OF
BAKED CROSTINI, HOMEMADE CRACKERS, AND CHEESE STRAWS FOR WHAT ELSE? DIPPING!!

DUNGENESS CRAB AND ARTICHOKE
BAKED BRIE AND HONEYED APRICOTS IN A SKILLET
ROASTED RED PEPPER HUMMUS WITH CHILI OIL
ROSEMARY AND GARLIC WHITE BEAN 
DELI REUBEN DIP
CALIFORNIA WILD MUSHROOM PATE
BACON, SCALLION AND CARAMELIZED ONION

THE CANAPE BUFFET SELECTIONS
SALADS

ITALIAN CAPRESE

HEARTS OF ROMAINE DRESSED WITH EXTRA VIRGIN BLACK TRUFFLE OLIVE OIL AND ACCENTED WITH MOZZARELLA PEARLS,

BABY HEIRLOOM TOMATOES, TOASTED PEPITAS AND A BALSAMIC GASTRIQUE

NAPA SALAD
MIXED BABY GREENS WITH BABY HEIRLOOM TOMATOES, ENGLISH CUCUMBERS,
MARINATED ARTICHOKE HEARTS, KALAMATA OLIVES, HERBED CHEVRE
DRESSED WITH A WHITE TRUFFLE VINAIGRETTE

THE ULTIMATE CAESAR
HEARTS OF ROMAINE, WARM TOASTED GARLIC CROUTONS AND SHAVED ASIAGO CHEESE, 
DRESSED WITH OUR HOUSE SPECIAL CAESAR DRESSING

ROASTED PEAR AND CANDIED WALNUT SALAD
MIXED BABY GREENS TOSSED WITH A PEAR GORGONZOLA VINAIGRETTE AND ACCENTED WITH
ROASTED PEARS, DICED GOLDEN BEETS, CANDIED WALNUTS AND PINE NUTS 

RED QUINOA AND KALE SALAD
RED QUINOA, EDAMAME, RD CABBAGE, PEPPERS, CARROTS, CUCUMBERS AND A CHIFFONADE OF KALE
DRESSED WITH A FRESH HERB VINAIGRETTE

ASIAN BABY SPINACH AND MANDARIN ORANGE
FRESH BABY SPINACH TOPPED WITH MANDARIN ORANGE SLICES,
ENGLISH CUCUMBERS, SHAVED RED ONION, CRISPED WON TON STRIPS AND TOASTED SESAME SEEDS  
DRESSED WITH A GINGER TERIYAKI VINAIGRETTE

THE MARKET SALAD
MIXED WILD GREENS AND BABY ARUGULA ACCENTED WITH BABY HEIRLOOM TOMATOES,
ENGLISH CUCUMBERS, GRILLED ASPARAGUS SPEARS, BABY CARROTS, JICAMA AND ROASTED BEETS
DRESSED WITH A FRESH HERB VINAIGRETTE

ENTREE SELECTIONS

MAINE LOBSTER RAVIOLI WITH A VODKA BLACK TRUFFLE SAUCE
LARGE  PILLOWS OF PASTA STUFFED WITH MAINE LOBSTER MEAT AND ACCENTED WITH A  VODKA BLACK TRUFFLE SAUCE, AND ACCENTED WITH MORE BUTTER POACHED LOBSTER  MEAT AND SHAVED ASIAGO PARMESAN CHEESE.

OUR HOUSE 17 HOUR BEEF BRISKET
BEEF BRISKET SEARED N THE GRILL AND THEN SLOW ROASTED FOR 17 HOURS, AT A LOW TEMPERATURE, 
UNTIL FORK TENDER, SERVED WITH A PAN GRAVY OF CARAMELIZED ONIONS

SESAME SEARED TOMBO TUNA
THE FRESHEST TUNA FROM SUNH FISH IN SACRAMENTO.
LIGHTLY COATED WITH TOASTED SESAME SEEDS AND SEARED WITH A TOUCH OF SESAME OIL
AND TOPPED WITH BLACK AND RED TOBIKO ROE.
SERVED WITH PICKLED GINGER, WASABI AND SOY SAUCE CUPS

GULF PRAWN AND PASTA SAUTE
SUCCULENT GULF PRAWNS SAUTEED WITH FRESH HEIRLOOM TOMATOES, BASIL,
LEMON, GARLIC, WHITE WINE, FRESH HERBS AND MOZZARELLA PEARLS
TOSSED WITH TAGLIATELLE PASTA AND TOPPED WITH SHAVED ASIAGO.

CALIFORNIA WILD MUSHROOM COQ AU VIN
​BEAUTIFUL ORGANIC CHICKEN BREASTS BRAISED AND THEN ROASTED THE FRENCH WAY IN A
LUSCIOUS RED WINE SAUCE WITH CALIFORNIA WILD MUSHROOMS INCLUDING
KING TRUMPET, BROWN AND WHITE BEACH, HEN OF THE WOODS AND BABY ENOKIS.

PACIFIC WILD SALMON, ENGLISH PEAS AND BABY BELLA SAUTE
OUR  HOUSE SMOKED SALMON FLAKED AND SAUTEED WITH ENGLISH PEAS, BABY BELLS  AND A CREAMY LEMON AND DILL SAUCE. SERVED OVER PASTA SHELLS.

GULF PRAWN CHICKEN AND ANDOUILLE SAUSAGE GUMBO
THE  KING OF THE CAJUN TABLE, OUR HOMEMADE GUMBO STARTS WITH THE HOLY  TRINITY, CAYENNE PEPPER,  GARLIC AND OREGANO WITH SOME OTHER  SEASONINGS. WE  THEN ADD GULF PRAWNS AND CHICKEN AND ANDOUILLE SAUSAGE AND SIMMER TILL  THE FLAVORS ARE JOINED AND A DARK ROUX IS ADDED TO THICKEN IT UP. 
SERVED OVER STEAMED WHITE RICE

MUSTARD MARINATED GRILLED FLANK STEAK

CALIFORNIA FLANK STEAK SUBMERGED IN A WHITE WINE AND DIJON MUSTARD MARINADE ACCENTED WITH
OLIVE OIL, TARRAGON SALT AND PEPPER AND THEN GRILLED AND CARVED.
SERVED WITH A FRESH CHIMICHURRI SAUCE

GRILLED CAPRESE CHICKEN BREASTS
GRILLED CALIFORNIA FREE RANGE CHICKEN BREASTS, SEASONED AND SAUTEED IN OLIVE OIL
TOPPED WITH DRESSED BABY TOMATOES FRESH MOZZARELLA PEARLS A CHIFFONADE OF FRESH BASIL
DRIZZLED WITH A BALSAMIC GASTRIQUE.

ITALIAN LASAGNA SUPREME

LAYERS  OF TENDER PASTA ACCENTED WITH ITALIAN SAUSAGE, CRISPED PANCETTA, SUN  DRIED TOMATOES, CHOPPED SPINACH, SAUTEED MUSHROOMS, FIRE ROASTED RED  PEPPERS, ALL LAYERED BETWEEN HANDFULS OF MOZZARELLA, SHAVED ASIAGO AND  RICOTTA CHEESES AND A FRESH GARLIC BASIL PARMESAN SAUCE. 

LITTLE RED HENS
AN  OLD FAVORITE. NORWEGIAN CORNISH GAME HENS STUFFED WITH A MINNESOTA WILD  RICE AND FENNEL SAUSAGE DRESSING. BRUSHED WITH A ORANGE AND PORT GLAZE  AND ROASTED TO PERFECTION

ALL BUFFETS COME WITH FRESH BAKED ROLLS AND ASSORTED EUROPEAN BREADS

BUFFET SIDES
THE MARKET VEGETABLE SAUTE
A SELECTION OF THE SEASONS BEST VEGETABLES SAUTEED IN OLIVE OIL WITH A CHIFFONADE OF FRESH HERBS

COUSCOUS PILAF
WITH MUSHROOMS AND PEAS

YUKON GOLD MASHED POTATOES
WITH BLACK TRUFFLE BUTTER

BABY GREEN BEANS ALMONDINE
WITH BROWN BUTTER AND TOASTED ALMOND SLICES

GARLIC AND HERB POTATO FANS
EVENLY SIZED RED POTATOES, SLICED ALMOST ALL THE WAY THROUGH AND BRUSHED WITH A
GARLIC AND BUTTER HERB SAUCE SO THAT AS THEY BAKE THEY FAN OUT.

RATATOUILLE
A CLASSIC FRENCH ROASTED VEGETABLE DISH.
EGGPLANT, ZUCCHINI AND CARAMELIZED ONIONS ARE PAIRED WITH FRESH GARLIC,
HERBS AND SWEET JUICY TOMATOES TO CREATE THIS SIMPLE BUT ELEGANT VEGETABLE SIDE.

RICE PILAF
WHITE RICE ONIONS AND GARLIC ARE SAUTEED  WITH A ROASTED CHICKEN STOCK AND BAKED
ACCENTED WITH TOASTED PINE NUTS AND DRIED CRANBERRIES 

GINGER ROASTED FENNEL AND BABY CARROTS
ROASTED FENNEL, BABY CARROTS AND SWEET RED ONIONS ARE IN A GINGER AND OIL GLAZE 
AND DRIZZLED WITH A BALSAMIC GASTRIQUE

WHIPPED RUBY RED SWEET POTATOES
SWEET POTATOES WHIPPED WITH BUTTER, CREAM, NUTMEG, ALLSPICE, GINGER AND CLOVES

PLATED AND SERVED DINNERS
STARTERS

THE NAPA SALAD

BABY WILD GREENS AND SPICY ARUGULA TOSSED WITH A WHITE TRUFFLE VINAIGRETTE AND
ACCENTED WITH BABY TOMATOES, ENGLISH CUCUMBERS, MARINATED ARTICHOKE HEARTS,
KALAMATA OLIVES, HERBED CHEVRE

DUNGENESS CRAB BISQUE
A SINFULLY SMOOTH AND RICH CRAB BISQUE MADE WITH BUTTER AND HEAVY CREAM AND SEASONED WITH
SALT AND PEPPER AND A TOUCH OF SHERRY. WE ACCENT THIS DISH WITH A DELTA CORN CAKE,
CREME FRAICHE, CHILI OIL AND CRISPED PANCETTA.

TRADITIONAL CAESAR SALAD
HEARTS  OF ROMAINE, BUTTERY GARLIC CROUTONS, SHAVED ASIAGO CHEESE AND OUR HOUSE  CAESAR DRESSING MAKE THIS CRISP SALAD THE CLASSIC FAVORITE THAT IT IS.

FRISEE SALAD WITH GOAT CHEESE SOUFFLE

LACY FRISEE GREENS, SHAVED RADISH, FRESH MINCED CHIVES TOSSED WITH A DIJON MUSTARD VINAIGRETTE
AND ACCENTED WITH A GRUYERE CHEESE SOUFFLE IN A PHYLLO DOUGH CUP WITH LARDON.

CAJUN PRAWN MARTINI
SUCCULENT CAJUN POACHED PRAWNS SERVED WITH A REMOULADE SAUCE, A MICRO GREEN SALAD
AND PRESERVED LEMON PRESENTED TO YOU IN A MARTINI GLASS

HEIRLOOM TOMATO AND HERBED CHEVRE TART
HEIRLOOM TOMATOES AND HERBED CHEVRE BAKED IN A FLAKY TART SHELL AND ACCENTED WITH
A BLACK TRUFFLE MICRO GREEN SALAD DRIZZLED WITH A FIG GASTRIQUE

ENTREES

SLOW ROASTED PEPPERED BEEF TENDERLOIN
NORTHERN CALIFORNIA ANGUS BEEF COATED WITH FRESHLY CRACKED PEPPERCORNS, SEARED AND
SLOW  ROASTED TO A PERFECT MEDIUM RARE. WE THEN HAND CARVE IT AND SERVE IT  WITH OUR HORSERADISH YUKON GOLD MASHED POTATOES, DELTA ASPARAGUS SPEARS  AND A SELECTION OF CALIFORNIA WILD MUSHROOMS, TOPPED WITH A 14 HOUR DEMI  GLAZE WITH A MICRO GREEN ACCENT.

THE CANAPE FIN AND FEATHER
A BONELESS ORGANIC CHICKEN BREAST SAUTEED IN BUTTER AND HERBS WITH A SPLASH OF WHITE WINE.
TOPPED WITH POACHED GULF PRAWNS, DUNGENESS CRAB AND A SILKY SMOOTH HOLLANDAISE SAUCE.
WE ACCENT THIS WITH OUR HOUSE GARLIC BUTTER AND HERB POTATO FANS
AND A JULIENNED SPRING VEGETABLE BUNDLE. 

LEMON VODKA SEARED DAY BOAT SCALLOPS
HUGE DAY BOAT SCALLOPS FROM SUNH FISH IN SACRAMENTO. THESE SCALLOPS ARE SO BEAUTIFUL
SO I KEEP IT SIMPLE BY SEARING THEM WITH BUTTER AND A SPLASH OF LEMON INFUSED VODKA AND
SERVE IT WITH A CREAMY SAFFRON RISOTTO AND FRESH DELTA ASPARAGUS SPEARS.

PAN SEARED DUCK BREAST
SUCCULENT LONG ISLAND DUCK BREAST SEASONED WITH FRESH HERBS AND PAN SEARED. AND TOPPED WITH A
PINOT  NOIR AND BLACK FIG GLAZE. WE ACCENT THIS DISH WITH WILD RICE PILAF  TOSSED WITH TOASTED ALMONDS AND CARAMELIZED SHALLOTS AND DELTA ASPARAGUS  SPEARS. 

LOBSTER STUFFED BEEF TENDERLOIN
NORTHERN  CALIFORNIA ANGUS BEEF TENDERLOIN STUFFED WITH A PANCETTA AND  CALIFORNIA WILD MUSHROOM SAUTE AND SUCCULENT LOBSTER TAILS. THIS  COMBINATION IS SLOW ROASTED AND HAND CARVED AND LACED WITH A SMOOTH AND  SILKY BEARNAISE SAUCE. WE SERVE THIS DISH WITH OUR GARLIC AND HERB  BUTTERED POTATO FANS AND FRESH DELTA ASPARAGUS SPEARS (WHEN IN SEASON)

PAELLA VALENCIA
A  FAVORITE SPANISH DISH, THIS BEAUTIFUL SEAFOOD BOUNTY STARTS WITH A BASE  OF SAFFRON RICE,  VEGETABLES AND FRESH HERBS SLOWLY SIMMERED WITH  PRAWNS, CRAB, CLAMS,
MUSSELS, SCALLOPS AND CHORIZO AND SERVED WITH A GARLIC AIOLI

LAVENDER AND ROSEMARY RACK OF LAMB
WE  TAKE A TENDER LOCALLY GROWN RACK OF LAMB, SEASON IT WITH A LAVENDER  DUST AND FRESH ROSEMARY THEN SEAR AND SLOW ROAST IT TO A PERFECT MEDIUM.  IT IS SERVED WITH TRUFFLE POTATOES,
A SAUTEE OF FRESH JULIENNE VEGETABLES AND A POMEGRANATE REDUCTION.

SALMON WELLINGTON
PACIFIC SALMON FILLETS STUFFED WITH ALASKAN DUNGENESS CRAB AND FRESH HERBS,
WRAPPED IN A FLAKY PUFF PASTRY AND BAKED THE ADDITION OF A SMOOTH BEARNAISE SAUCE AND
SOME FRESH DELTA ASPARAGUS FINISH THIS MEAL OFF PERFECTLY.

PORK TENDERLOIN ROULADE
BEAUTIFUL PORK TENDERLOINS STUFFED WITH CALIFORNIA WILD MUSHROOMS,
FRESH HERBS AND FRESH SPINACH, WRAPPED IN SMOKED BACON AND SLOW ROASTED.
TOPPED WITH A PORT WINE DEMI GLAZE AND A FIG GASTRIQUE.
PAIRED WITH WHIPPED SWEET POTATOES AND OVEN ROASTED BRUSSELS SPROUTS AND BABY CARROTS 

LOBSTER MAC AND CHEESE
LUSCIOUS BUTTER POACHED LOBSTER IS BAKED IN OUR HOUSE 5 CHEESE MACARONI AND CHEESE WITH
TAGLIATELLE PASTA DUSTED WITH BLACK TRUFFLE ZEST AND SERVED WITH SEASONAL FRESH VEGETABLES.