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.
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