Catering Menu
| Passed Hors d'oeuvres | |
| Calabacitas stuffed with corn, red pepper, green chili, queso fresco and fresh oregano | $ 1.25 per piece |
| Pissaladiere with sautéed onions with anchovy, capers and roasted red pepper | $ 0.95 per piece |
| Crostini with fresh tomato and basil | $ 0.95 per piece |
| Smoked salmon-caper and cream cheese crostini | $ 1.25 per piece |
| Fresh vegetable spring rolls with sweet chili dipping sauce | $ 1.75 per piece |
| Proscuitto and melon with fresh basil mignonette | $ 1.50 per piece |
| Smoked mushrooms with blue cheese and walnuts | $ 1.25 per piece |
| Chicken-, vegetable- or pork empanadas | $ 2.25 per piece |
| Cherry tomatoes, basil and fresh mozzarella skewers | $ 1.75 per piece |
| Smoked trout tassies on cucumber | $ 1.50 per piece |
| Deviled eggs with caviar | $ 1.50 per piece |
| Vegetable crudite with seasonal vegetables with blue cheese dipping sauce | $3.50 per person |
| Various quiches and tarts | $ 19.00 per whole |
| Platters | |
| St. Andre cheese platter with berries, honey and almonds | $ 125.00 |
| Gravlox platter served with red onion, tomato, cpaers, creame cheese, sliced oranges and red chili | $ 125.00 |
| Smoked salmon platter served with red onion, tomato, cucumber, capers, cream cheese and lemon | $ 125.00 |
| Smoked trout platter served on watercress with assorted grilled vegetables | $ 125.00 |
| Red chili mousse with garlic crostini | $ 125.00 |
| Petit Sandwiches | |
| Curried chicken breast with grapes and walnuts | $ 6.95 per person |
| Turkey, red pepper and chimichurri mayonnaise | $ 6.95 per person |
| Roast eggplant, red pepper and spinach with feta | $ 6.95 per person |