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PASSED HORD D’OEUVRESRECEPTION DISPLAYS | DINNER BUFFETS


Passed Hors D’Oeuvres

WARM OPTIONS

BLUE CHEESE STUFFED MUSHROOMS – Wrapped with bacon with merlot maple glace
FRIED SPINACH ARTICHOKES BITES – Chipotle aioli
CHICKEN SKEWER – Orange basil glace
BEEF SKEWER – Bleu cheese demi glace
VEGETABLE ARANCINI – Mozzarella, parmesan topped with sundried tomato cream
CHICKEN MEAT MEATBALL SKEWER – Sweet & sour soy glace
MINI CRAB CAKES BITES – Pineapple tomatillo relish
BLACKENED TIGER SHRIMP SKEWER – Lemon chili sauce
MINI MESQUITE TACO – Salsa quemada and avocado cream micro cilantro
SHRIMP COCKTAIL – Vodka sauce and micro greens
APPLEWOOD BACON-WRAPPED SCALLOP – Sweet orange cilantro sauce
AHI TUNA BITES – Spicy sambal aioli
SALMON SPRING ROLLS – Cucumber, bell pepper relish and sweet & sour sauce
SMOKED SALMON – Cream dill arugula, capers on crostini
PROSCIUTTO SHAVED PARMESAN – Baby arugula, fig balsamic reduction, on garlic crostini

 

SMALL BITE SLIDERS

BLT – Garlic aioli
CAPRESE – Fresh mozzarella, tomatoes, basil, topped with orange aioli
CRAB CAKE – Baby arugula and old bay aioli
MINI BURGER – Tomato, onions, spinach and ketchup
SHORT RIB – Caramelized onions, baby arugula and horseradish cream

 

SKEWERS

CHICKEN SICILIAN – Marinated with bell peppers, onions topped with curry spice and honey orange glace
BEEF WITH CORIANDER SPICE RUBBED BEEF – Onions with chermoula sauce
SHRIMP WITH ZUCCHINI – Onions, cherry tomatoes with chili cilantro lemon sauce
VEGETABLES WITH ZUCCHINI – Yellow squash, red onions, mushrooms with chermoula sauce

 

VEGETARIAN OPTIONS

CAPRESE SKEWER – Fresh mozzarella, basil, salt and cracked pepper, topped with roasted garlic balsamic
CELERY STICKS BITES – Roasted garlic hummus, micro greens and paprika
BLT CROSTINI BITES – Garlic aioli
ROMAINE BEET SALAD BITES – Raspberries, chapman vinaigrette, goat cheese and ground almonds
DATES – Stuffed with gorgonzola cheese with spicy basil honey

 

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PASSED HORD D’OEUVRESRECEPTION DISPLAYS | DINNER BUFFETS


Reception Displays

FRESH FRUIT DISPLAY – Seasonal melons, berries and grapes
ARTISAN CHEESE PLATTERS – Drunken goat cheese, tillamook cheddar, cave aged bleu cheese, california cow’s milk brie, manchego cheese, halloumi cheese, dried fruit, nuts and mix of assorted crackers
ANTIPASTO – Pepper salami, prosciutto, mortadella, herb ham, chorizo, pickled vegetables, sweet balsamic onions, cornichons, olives, dijon mustard and assorted breads
CRUDITÉS MEDITERRANEAN TASTING – Garlic hummus, eggplant babaganouj, mint tzatziki, dolmades, olive salad, assorted vegetables served with mediterranean pita bread
GRILLED VEGETABLES PLATTER – Grilled squash, eggplant, asparagus, tomatoes, carrots, mix bell peppers, rosemary balsamic drizzle, sea salt and cracked pepper
BEACH SIDE PICNIC – Maple spicy coleslaw, potatoes salad, smoked salmon with dill remoulade, and crostini’s, penne pasta salad with vegetables and dijon basil vinaigrette
MAC AND CHEESE BAR – Cavatappi pasta, Lighthouse four cheese blend, mushrooms, crumbled bacon, pickled jalapenos, scallions, herbed bread crumbs, cheddar cheese, pickled red onions and basil
SEAFOOD AND ACE PLATTERS – Jumbo mexican shrimp, poached lobster, carlsbad oysters, pepper sea red ahi, green mussels, wakame salad, tangerine mignonette, cocktail sauce, fresh horseradish, lemons wedges and pickled red onions

STATIONS

BBQ
• Tri-tip with mesquite red onion
• Pork loin with maple orange
• Smoked baby back ribs
• Airline chicken breast with honey sambal
• Sauces: chutney and raspberries chipotle
TAPAS
• Chickpea and chorizo, tomato and onions
• Potato bacon scallion’s, cherry tomato salad
• Chili power lime shrimp kabobs,
• Artichoke, olives, salami and peppers kabobs
• Tomato, mozzarella with onions, basil, garlic, olives, salt and cracked pepper salad
• Romaine salad with corn

 

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PASSED HORD D’OEUVRESRECEPTION DISPLAYS | DINNER BUFFETS


Dinner Buffets

DUFFY BUFFET

Choice of one salad:

CAESAR SALAD – Fresh romaine with tomatoes red onions/roasted garlic caesar dressing toasted lemon garlic croutons, pecorino and romano cheese

SPINACH SALAD – Raspberry champagne vinaigrette, goat cheese, dried cranberries and candied pecans

PEAR MIX GREEN SALAD – Fresh pears, feta cheese, basil, bacon, tossed with orange red wine vinaigrette

CAPRICE MOZZARELLA SALAD – Red onions, tomatoes, fresh mozzarella cheese, basil, salt and cracked pepper, top with roasted garlic balsamic reduction

BEET SALAD – Organic beet salad with goat cheese, pine nuts tossed with champagne raspberry vinaigrette and micro greens

Choice of one protein :

BLACKENED GRILL SALMON – with tropical papaya relish

ACHIOTE MARINATED PORK CHOPS – with maple red wine glace and sliced apples

GRILLED CHICKEN BREAST – with chili cilantro butter sauce

SAUTÉED AERO LAIN CHICKEN – with pepperoncini bacon sauce

MEDITERRANEAN SPICED TRI TIP – with tomatillo mango relish

COUSCOUS MEDLEY PRIMAVERA – with fresh vegetables and tomato garlic basil sauce

Choice of one side:

Roasted baby red potatoes with sicilian spices

Buttery garlic mash potatoes with chives 

Sharp cheddar and parmesan macaroni and cheese

Roasted seasonal vegetables medley with garlic basil and balsamic dressing

Lemon grass rice pilaf with onions and peas 

HARBOR BUFFET

Choice of two salads:

SPINACH SALAD – Raspberry champagne vinaigrette, goat cheese, dried cranberries and candy pecans

HERB DE PROVENANCE CHOP SALAD – Kale cabbage, quinoa, currants, almonds, tangerines, daisy bell peppers and lemon poppy seed dressing

ICEBERG WEDGE – Corn relish, gorgonzola dressings, and maple applewood smoke bacon

CAPRESE SALAD – with red onions, tomatoes, fresh mozzarella, basil, salt and cracked pepper, top with roasted garlic balsamic reduction 

Choice of two protein:

SEA BASS – with miring shallots butter 

ROASTED PORK LOIN – with apricot brandy mustard sauce

SICILIAN MARINATED CHICKEN BREAST – with tomatoes, bacon and basil sauce

CHICKEN AIRE LAIN – with mushrooms and mustard demi-glace

GIANT SHRIMP SCAMPI – with cherry tomatoes, capers, basil, lemon butter sauce

FIVE PEPPER CORN CRUSTED NEW YORK STEAK – with brandy tarragon sauce

MESQUITE CRUSTED FLAT IRON – with tomatoes, scallions and balsamic sauce

ORANGE MERLOT BRAISED SHORT RIBS – with balsamic pear onions

Choice of two sides:

Bleu cheese potato au gratin with onions, salt and cracked pepper and parmesan cheese

Roasted garlic mashed potatoes with chives

Sharp cheddar and parmesan cheese macaroni 

Roasted grilled medley vegetables with garlic and balsamic

Roasted brussels sprouts 

Lemon glace jasmine rice pilaf with onions and peas

Roasted broccoli and parmesan 

 

 

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PASSED HORD D’OEUVRESRECEPTION DISPLAYS | DINNER BUFFETS

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