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PASSED HORD D’OEUVRES | RECEPTION 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’OEUVRES | RECEPTION 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’OEUVRES | RECEPTION 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’OEUVRES | RECEPTION DISPLAYS | DINNER BUFFETS
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