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Main Courses
Certified Angus Boneless Prime Rib with Freshly Prepared Horseradish Sauce,
Caramelized Onions, and Port Demi Glace
Certified Angus Beef Tenderloin with Port Demi Glace and Shaved Sweet Onion Rings
Braised Australian Lamb Shanks with Zinfandel Infused Demi Glace and Gremoulada
Applewood Smoked Bacon Wrapped Pork Tenderloin with Apple Brandy Demi Glace
Grilled Chicken Breast with Sweet Pepper and Basil Pesto
Pan Roasted Chicken Breast with Sundried Tomatoes, Artichoke Hearts, and Roasted Garlic
in a Creamy Sherry Demi Glace
Classic Chicken Picatta in a Lemon Caper Beurre Blanc
Chicken Saltimbocca with Prosciutto, Fontina, Basil Leaves, and Tomato Infused Demi Glace
House Glazed Carving Ham with Apple Slaw and Mustard Pickles
Grilled Local Halibut with Meyer Lemon Aioli and Citrus Salsa
Prawns Provencal in Roasted Garlic and Fresh Tomato Wine Sauce
Pan Seared Salmon with Pink Peppercorn Beurre Blanc, Orange Zest, and Chives
Dungeness Crab Cakes with Chipotle Aioli and Arugula
Spinach and Mozzarella Ravioli with Seasonal Wild Mushrooms, Poached Garlic Cream Sauce,
Cracked Pepper, Parmigiano Reggiano, and Fried Sage
Fresh Salmon Cakes with Spiced Meyer Lemon Aioli
Grilled Summer Vegetable Lasagna with San Marzano Marinara, Mozzarella, and Herbed Sonoma Goat Cheese
Side Dishes
Roasted Garlic, Citrus, Truffled, or Horseradish Mashed Potatoes
Gruyere Au Gratin Potatoes with Fennel, Leeks, and Thyme
Roasted Red Potatoes with Spring Garlic Butter and Fresh Herbs
Truffled Creamy Polenta with Parmigiano Reggiano and White Truffle Oil
Housemade Old Fashioned Potato Salad
Organic Couscous with Toasted Almonds, Red Onions, Fresh Herbs, Fennel, and Currants
Jasmine Rice Pilaf with Carrots, Celery, Onions, and Fresh Herbs
Bow Tie Pasta with Tomatoes, Roasted Garlic, Capers, Fresh Herbs, and White Wine
Penne Pasta with Roasted Red Peppers, Crimini Mushrooms, Fresh Herbs, and Poached Garlic Cream
Cold Tortellini with Organic Tomatoes, Baby Spinach, Basil, and Feta
Grilled Asparagus with Parmigiano-Reggiano, Capers, and White Truffle Oil
Grilled Summer Squashes, Peppers, Onions, Mushrooms, and Organic Extra Virgin Olive Oil
Baby White Bean Cassoulet with Summer Vegetables and Crushed Garlic Croutons
Housemade Soups
Minestrone with Parmesan
Butternut Squash with Spiced Maple Roasted Nuts and Cinnamon Cream
Black Bean with Sour Cream and Pico de Gallo
Lobster Bisque with Lobster Claw Meat and Chives
Dungeness Crab Chowder with Fresh Crab Meat and Chives
Shell-less Cioppino Style Seafood Stew with Clams, Mussels, and Prawns
Cream of Asparagus with White Truffle Oil
New England Clam Chowder with Pancetta, Peas, and Carrots
Salads
Spring Mix Salad with Spiced Maple Roasted Nuts, Gorgonzola, and Raspberry Vinaigrette
Caesar Salad with Hand Torn Croutons and Parmigiano-Reggiano
Baby Spinach Salad with Feta, Red Onion, Cucumber, Imported Olives, and Balsamic Vinaigrette
Baby Spinach Salad with Strawberries, Avocados, Red Onions, Pine Nuts, and Honey Mint Vinaigrette
Heirloom Tomato Salad with Fresh Mozzarella, Basil, Imported Olives, and Extra Virgin Olive Oil
Seasonal Fresh Fruit and Display
Desserts
Tiramisu with Chocolate Sauce
Chocolate Trilogy with Raspberry Cabernet Coulis
Warm Peach and Blueberry Crisp with Raspberry Sauce and Whipped Cream
Crème Brulee with Fresh Berries
Individual Layered Mousses served in Shot Glasses
Mini Cheesecakes
Choice of:
White Chocolate, Raspberry Citrus and Key Lime
or
Chocolate, Amaretto, and Mocha Hazelnut
Mini Bars
Apple Cobbler, Key Lime, Mocha, Boysenberry Cheese, Lemon
All menus include freshly baked breads and butter; table served marinated imported olives,
buffet equipment and décor linens if choosing buffet service.
Coffee and tea buffet style
Current sales tax and an 18% service fee are applicable to all charges incurred in your event.
Thank you!
1848 First Street, Livermore, CA 94550, ph 925.606-5535 • www.bonvivantcatering.net
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