Food

Hors D'ouvres Ideas

Cold

• Cucumber Cups stuffed with Curried Fresh Crab
• Asparagus Spears wrapped with Prosciutto or Smoked Salmon
• Ahi Tuna Tataki with Ponzu Glaze
• Lobster Ceviche with Mango Tostadas
• California-Style Sushi Rolls
• Truffle Marinated New York Steak Carpaccio on Baguette
• Poached Prawns with Cajun Dipping Sauce
• Seared Lamb Loin with Piperade on Toasts

Hot

• Chorizo Quesadilla Rolls
• Goat Cheese with Pistachio Crust
• Figs wrapped with Prosciutto stuffed with Gorgonzola
• Bacon Wrapped Artichoke Hearts
• Mini Crab Cakes
• Red Pepper and Balsamic Onion Tarts
• Italian Sausage stuffed Mushrooms
• Twice Baked Fingerling Potatoes with Truffle Oil and Herbs

Salads

• Asian Slaw with napa cabbage, sunflower sprouts, candied ginger, red bells, crispy wonton shreds with peanut vinaigrette
• Lobster with tomato, mango, tarragon and orange-creme fraiche vinaigrette
• Little gem romaine with gorgonzola
• Shredded fennel, celery , apple, satsuma segments, picholine olives tossed with garlic, olive oil and satsuma juice. Would you like that served on slices of prosciuto, smoked salmon or with grilled spot prawns?

Appetizers

• Fresh crab lasagna with mango coulis and crab reduction
• Wild sea bass stuffed with oysters and smoked salmon with sevruga caviar buerre blanc
• Grilled spot prawns with garlic black bean sauce
• Grilled fresh porcini mushrooms with truffles, white wine and cognac

Soups

• Roasted wild mushrooms with fennel-onion compote and grilled porcini
• Thai style seafood curry soup with seared diver scallops
• Red curry squash with sea urchin and chanterelles
• Vibrant green asparagus soup with warm smoked salmon

Main Dishes

• Whole roasted beef tenderloin baked in salt dough
• Brined Rack of Pork
• Saddle of venison with forbidden rice, cabbage, pearl onions and red wine reduction
• Filet of wild salmon baked on cedar planks

Desserts

• Oven roasted elephant heart pluots with vanilla ice cream and chocolate-red wine sauce
• Grilled pineapple with coconut-rum ice cream and black pepper caramel sauce
• Mejool dates and chocolate baked in phyllo with pear-ginger salpicon
• Pears poached with candy cap mushrooms served with lemon scented marscapone

First of all I take the time to procure the best ingredients for ALL meals I prepare.

Each meal that I prepare is important to me. The menu development for each event takes into consideration the clients desires, amount of guests, staff, location and budget.

Many of my clients prefer to leave the menu in my capable hands wishing to be pleasantly surprised while others may request preferences. I will consult with you on meals both you and your guests will enjoy.

Having the ability to be spontaneous allows me to use the best available product at the time of the event. Listed are ideas, some standards and other inspirations that have worked well in the past.

chef robert morris

SANTA CRUZ - MONTEREY - SILICON VALLEY