BBQ Catering Tray-Passed Hors d´ Oeuvres

Whether firing up the BBQ pit or cooking a 7-course wine and food pairing, Larry brings to the table the same passion that garnered him the coveted Executive Chef position at Stanford Court in San Francisco. You may add any of Larry’s Specialty tray-passed hors dé oeuvres (menu below) to your Full Service BBQ order. (One additional server needed; full service BBQ events only.) Email for Full Service Catering quote

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~ Golden Caviar tumbled with sour cream and scooped into a neat new potato dish
~ Smoked Salmon served with warm potato pancakes and sour cream
~ Smoked Trout served on English cucumber, with a delicate sour cream sauce with a tangy hint of horseradish
~ Tuna Tartare with sesame seed and white truffle oil, served on cucumber slices.

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~ Confit of Duck Canapés
~ Grilled Shiitake Mushrooms with red onion jam
~ Fresh Asparagus wrapped in prosciutto
~ Salmon Graavlax with mustard sauce, served on Scandinavian bread with a sprig of fresh dill
~ Prosciutto and Melon
~ Sushi Rolls of Mahi Mahi filet
~ Ahi Tuna Sashimi served on sliced jicama with sesame/mustard dipping sauce

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~ Bay Shrimp with orange remoulade sauce, served on Belgian endive, with red pepper brunoise
~ Vegetarian Sushi Roll plenty of avocado, jicama, red pepper and sushi rice rolled in nori
~ Grana Padano Soufflé baked to perfection in a tender new potato shell.

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~ Sun Dried Tomatoes with Saffron Aioli on Bruschetta
~ Roasted Red Pepper on Brioche
~ Camembert Quesadilla with Cilantro
~ Eggplant Caponata with Baked Pita Triangles
~ Prosciutto Stuffed Crimini Mushroom
~ Bean and Basil Pate on Crostini
~ Thai Chicken Sausage House-Made
~ Barbecued Pork Tostada
~ Duck Liver and Pistachio Canapés