Hors D’ oeuvres

Stationary Hors d’Oeuvres

Mediterranean Platter to Include Assorted Olives, Dolmas, Grilled Artichoke Hearts, Roasted Red Bell Peppers, Hummus, Baba Ghanoush with House-made Pita Chips Garnished with Feta Cheese

Fresh Guacamole and Assorted House-made Salsas with Colorful Corn Tortilla Chips

Sliced Filet of Beef, or Roasted Turkey Breast served with assorted condiments and Mini Brioche Buns

Imported and Domestic Cheeses, Served with Assorted Crackers and Sliced Baguettes, Garnished with Seasonal Fresh Fruit

Warm Brie Rounds, Topped with Cinnamon Apples or Mango Chutney, surrounded by Flaky Phyllo

Lobster Bisque, Spicy Butternut Squash Soup or Gazpacho, Served in a Glass Shot or Demi Tasse Cup

Passed Hors d’oeuvres

Crostini with assorted toppings: Traditional Tomato, Basil, and Garlic Bruschetta Sautéed Mushrooms and Pecorino Cheese Roasted Red Bell Peppers and Balsamic Cambozola and Sliced Fresh Pear Brie and Honey with Toasted Walnuts

Fresh Vegetarian Spring Rolls with Sweet Chili Lime Dipping Sauce Roquefort Mousse Piped on Crisp Apple Slices Mini Latkes with Apple Sauce and Sour Cream Herbed Polenta Rounds, Topped with Smoked Ratatouille and Boursin Cheese Florentine Spinach and Wild Mushroom Palmiers Sautéed Mushrooms with Herbs in Phyllo Cups Panko and Garlic Stuffed Mushrooms Brie and Mango Quesadillas Figs Baked with Chevre and Drizzled with a Balsamic Reduction (seasonal) Onion Tartlets with Goat Cheese and Thyme Mini Pizzas with Assorted Toppings Mini Take-Out Boxes filled with warm Pad Thai

Passed Hors d’oeuvres

Apricot-Chicken Salad in Phyllo Cups or Cucumber Rounds Mini Tostadas with Chicken, Shredded Lettuce, Avocado Crème, Shredded Cheese, Sour Cream, and Salsa Chicken Roulade: Chicken Mousse Rolled and Baked in Phyllo Dough with Shitake Mushrooms and Ginger Southwest Chicken with Chipotle Aioli and Avocado Cream on Crostini Assorted Turkey Sausages Served in a chafing dish with Gourmet Mustards Crepes Filled with Duck Confit, Sautéed Napa Cabbage, Scallions, and Plum Sauce Chicken Satay with Thai Peanut Dipping Sauce Chicken or Crab Empanadas with Avocado or Chipotle Dipping Sauce

*** Endive stuffed with Blue Cheese, Bacon and Walnuts Sweet Cherry Tomatoes Piped with Bacon and House-made Aioli Stuffed Mushrooms with Sausage and Herbed Breadcrumbs Baby New Potatoes with Crème Fraiche and Caviar, or Bacon and Chives Steamed Asparagus Wrapped in Prosciutto Mini Sliders on Brioche Buns with Robert’s Special Sauce, Lettuce, and Cheese Mongolian Beef Satay with Hoisin Dipping Sauce Prosciutto, Parmesan Cheese, and Honey Mustard Puff Pastry Palmiers Mini Prosciutto and Gruyere Grilled Cheese Sandwiches on Sliced Sourdough Lamb Bites Skewered on Fresh Rosemary Sprigs Lamb-Sickles with a Soy-Balsamic Reduction

***

Smoked Salmon Canapés on Mini Rye Bread Endive filled with Smoked Salmon Cream Cheese Mini Latkes or Blini with Smoked Salmon, Crème Fraiche and Caviar Skewered Grilled Salmon Cubes with a Lemon and Black Pepper Citrus Glaze Open Face Crab Salad on Brioche Triangles Citrus, Basil Infused Dungeness Crab Salad, served on Cucumber Rounds Miniature Dungeness Crab Cakes, Topped with Roasted Red Pepper Aioli Chilled Prawns with a Classic Cocktail Sauce Skewered Island Grilled Prawns with Tropical Salsa Sweet Corn Cakes Topped with Shrimp, Avocado, and a Mango Salsa Ahi Tuna Tartar on Wonton Crisp or Chinese Soup Spoon Seared Ahi Tuna with Pickled Ginger, Wasabi Aioli, and Caviar on Wonton Crisp Lobster Dogs with a Remoulade Dipping Sauce

4340 Redwood Highway, Suite F-110 y San Rafael, CA 94903 y Tel: 415.472.2894 y Fax: 415.472.7278 y [email protected] y www.mangianosh.com