Hors d'Oeuvres Stations

RECEPTION BOARDS & STATIONS

custom designed and handcrafted wooden boards or platters,

a perfect addition to your cocktail reception

Reception Stations

Belfiore Mozzarella Bar $25

Mozzarella -choice of three
mozzarella classico: sonoma EVO
mozzarella & walnut: brown butter walnuts, fig jam & 12 yr balsamic
mozzarella artichoke: lemon vinaigrette
mozzarella & bacon: bacon marmalade, fennel pollen
mozzarella tartufata: grated fresh seasonal truffles and truffle oil

sliced journeyman finonchiona
grilled red bird bakery sourdough

Optional upgrade:
chef/s hand pulling mozzarella at station is additional cost

Ceviche Station $25

Ceviche - choice of two
peruvian: sea bass, lime juice, cilantro, red onion, aji amarillo & “leche de tigre”
mexican: shrimp, tomato-lime juice, jalapeños, cucumber & cilantro
vegetarian: hearts of palm, avocado, corn, mango & coconut milk

plantain, sweet potato and taro chips

Shellfish Station $25

Raw oysters on the half-shell, roasted shrimp, smoked scallops

lemon wedges, hot sauce, cocktail sauce, champagne-shallot mignonette, ginger-lemon aioli

Raw Oyster Bar $15

West Coast Oysters, lemon, house made mignonette, salsa verde, tabasco 3 oysters per person

Reception Boards

SPRING HARVEST VEGETABLE, ARTISAN CHEESE & SALUMI BOARD $21.50

Journeyman salumi, 3 local cheeses, grilled asparagus with sauce romesco, gold squash with za’atar, baby carrots

with calabrian chile honey & artisan bread

SUMMER HARVEST VEGETABLE, ARTISAN CHEESE & SALUMI BOARD $21.50

Journeyman salumi, 3 local cheeses, "the patch" grilled romano beans, blistered shishito peppers, gold squash with za’atar, baby carrots with calabrian chile honey & artisan bread

FALL HARVEST VEGETABLE, ARTISAN CHEESE & SALUMI BOARD $21.50

Journeyman salumi, 3 local cheeses, jimmy nardello peppers & shabazi, roasted cauliflower florets with sumac, tahini, almonds & parsley, delicata squash with pomegranate glaze & artisan bread

WINTER HARVEST VEGETABLE, ARTISAN CHEESE & SALUMI BOARD $21.50

Journeyman salumi, 3 local cheeses, broccolini, roasted golden beets & tri-colored carrots,

marinated sundried tomatoes & artisan bread

SONOMA COUNTY CHEESE & CHARCUTERIE BOARD $18.50

Journeyman sopressata & finocchiona, artisan & international cheeses, zinfandel fig jam, cabernet caramelized onions, toasted almonds, glazed walnuts, black olive tapenade, whole grain mustard, artisan breads
Optional upgrade:
Journeyman salumi sliced at station with Italian hand slicer $300 for rental + charge for extra chef

VEGETABLE BOARD $15

Roasted golden beets with blood orange oil & savory harissa crumble. Baby carrots with oaxacan mole, sesame brittle. Squash with tzatziki, lemon & za’atar, grilled spring onions, romesco. Roasted cauliflower florets with tahini, lemon juice, sumac, toasted almonds