SEASONAL PASSED HORS D’OEUVRES
spring - summer - autumn - winter
year round availability

SPRING
Local Wild Seafood Cakes with Herbed Cream
Grilled Goat Cheese and Apricot Chutney Triangles
Mini Asparagus Mousse with Green Goddess Dressing
Fava Bean Pate with Pancetta on Olive Crostini
Red Flesh Radish Cup with Sun-dried Tomato Pesto and Arugula Micro Greens
Deviled Eggs with English Peas
Port Braised Mini Onions with Point Reyes Blue
Asparagus Wrapped in Artisan Jambon
Asparagus Wrapped with Smoked Salmon
Cilantro Chicken and Lemon Grass on Sesame Rice Cakes
Mini Twice Baked New Potatoes, Crispy Bacon and Chives
Wild Salmon Turnovers

SUMMER
Sweet Corn and Pepper Tartlets
Heirloom Tomato Gazpacho Shooters with Avocado and Cucumber
Prosciutto and Melon
Herbed Polenta with Pesto and Roasted Cherry Tomato
Point Reyes Blue Cheese, Strawberries, Chives on Olive Bruschettas
Mini Corn Mousse with Herbs and Arugula Micro Greens
Tomato Polenta with Roasted Peppers and Chive Cream
Wild Salmon Pate on Heirloom Cucumbers
White Prawns (sustainably farmed) with Horseradish Sauce

AUTUMN
Wild Mushroom and Goat Cheese Tartlets
Warm Figs, Point Reyes Blue Cheese and Raspberries
"Pizza Roulades" with Poached Pears and Point Reyes Blue Cheese
Roasted Red Pepper Mousse with Capers and Anchovy
Rosemary Lamb and Goat Cheese on Bamboo Picks
Crab and Smoked Trout Balls with Aioli Dipping Sauce
Mini Rock Shrimp and Avocado Cocktails
Goat Cheese and Prosciutto “Lollipops”
Tapenade and Roasted Peppers on Purple Potato Rounds
Pot Roast of Grassfed Beef and Pumpkin en Croute

WINTER
Poached Figs Stuffed with Triple Cream Brie and Wrapped with Jambon Royal
Winter Squash and Niman Ranch Bacon Tartlets
Feta, Arugula and Mushroom Bruschetta
Winter Squash Soup with Ginger served in Demitasse Cups Crispy Beet Ravioli Dusted with Cumin Salt
Aroncini stuffed with Smoked Mozzarella and Pesto
Eggplant Roulades Stuffed with Goat Cheese and Roasted Peppers
Mini Pot Roast Bites on Warm Cheese Puffs
Ahi Tar Tar Served on Housemade Chips (or white Japanese spoons)

ADDITIONAL HORS D’OEUVRES AVAILABLE YEAR ROUND
Thai Chicken Balls
Chicken Satay with Peanut and Coconut Sauce
Rosemary Lamb Skewer
Niman Ranch Beef Skewers with Glazed Ginger, Garlic, and Soy
Ceviche on Organic Blue Tortilla Chips
Sushi
Seared Ahi Tuna Served on Black Sesames
Spicy Scallops on Sesame Rice Cakes
Oysters with Lemon Herb Dressing (served on Japanese Spoons)
Mini Artisan Ham and Brie Bruschettas on Olive Baguette
Japanese Spoon with Mashed Potatoes, Sausage Bites
Ginger Soy Pork Skewers
Niman Ranch Italian Sausage with Honey Mustard Dipping Sauce
Mini Sausage Rolls, Assorted Seed Garnishes
Mushrooms Stuffed with Herb Sausage
Spinach, Feta Phyllo Triangles
House Made Pates (Gorgonzola, Smoked Salmon, Chicken Liver)
Spanish Tortilla with Potato and Fennel

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Please contact us with questions or for additional information.

To Place an Order:
phone: (650) 325-2068
fax: (650) 854-2145
e-mail: catering@cooleatz.com

Ordering Basics