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Plated Dinner Menu

HORS D'OEUVRES

Choose Three:

Avocado Egg Rolls

(Vegan)
honey cashew dipping sauce

Mini Beef or Chicken Wellingtons

Peppercorn drizzle

Mini Ahi Taco

(Vegetarian)

Seared Ahi

Papaya salsa

Brik Cone

(Vegan)
Hummus, mini falafel, pickled vegetables

Grilled Chicken and Artichoke Skewer

Mini Steak Sliders

Caramelized onions, chipotle aoili

Sesame Chicken Sate

Peanut ginger dipping sauce

Stuffed Mushroom

Boursin cheese and bacon (vegan option available)

Mini Potato Borekas

(Vegan)
Middle Eastern pastry wrapped potato

Spanikopita

(Vegetarian)
Phyllo dough with spinach and feta cheese

Grilled Jumbo Shrimp

(Vegetarian)
Passion fruit shooter stick

Coriander Crusted Scallop

Remoulade

Indian Samosa

(Vegan)

SALADS & SOUPS

OPTIONAL: Artisanal Flatbread Accompaniment

Choose One or Duet Option:

Seasonal Fall Salad

California grown organic spinach salad-roasted red peppers, pumpkin spiced walnuts local goat cheese, red wine vinaigrette

Honey Crisp and Granny Smith Apple Salad

Arugula, slivered toasted California almonds and pistachios toasted fennel seed vinaigrette, fennel pollen garnish

Roasted Organic Root Vegetable Salad

Roasted local baby beets, parsnips, carrots, turnips and purple potatoes herb vinaigrette

Sweet Corn and Roasted Pumpkin Salad

Organic mixed greens, pepita seeds, persimmons, popcorn shoots apple vinaigrette

Baby Kale and Arugula

Aged cheddar cheese, roasted pumpkin champagne vinaigrette

Quinoa and Bean Salad

California organic fava beans, sweet corn, wild ramps heirloom tomatoes, California organic kohlrabi cilantro vinaigrette

Roasted Corn Tomato Salad

Roasted sweet corn, sugar snap peas, candied lemon, arugula and mustard greens over a Heirloom tomato carpaccio blood orange vinaigrette

Power Blend Salad

Power blend mix, green apples, toasted almonds on a bed of spinach and arugula, pomegranate, rosewater wafer apple vinaigrette

Salad in a Jar

confetti quinoa, corn, black beans, radish, edamames, grape tomatoes, baby arugula edible flowers white balsamic vinaigrette

Roasted Butternut Soup with Grilled Pears

Roasted Tomato Soup with Gouda

Red Moroccan Lentil Soup with Kale

ENTRÉES - POULTRY

Create Duet Plate Selecting Two Entrées

Blueberry Hill endorses Mary’s All Natural Free Range Chickens.

Root Vegetable and Goat Cheese Stuffed Chicken Breast

California organic root vegetables, local farm fresh goat cheese free range chicken breast, rosemary volute

Jerk Cornish Hen

Jerk marinated, smoked whole free range Cornish hen, persimmons chutney, Vegetable Chorizo and Apple Stuffed Chicken, pink peppercorn demi-glace

Chicken Wellington

Free range chicken, wild mushroom duxelle truffle cream sauce

ENTRÉES - STEAK

Create Duet Plate Selecting Two Entrées

Blueberry Hill endorses Newport Pride Natural Beef, as their cattle are raised naturally,
never administered antibiotics or growth hormones, and are fed a 100% vegetarian diet.

Prime Rib

Au jus, crispy onion strings

Chimichurri Grilled Skirt Steak

Grass fed skirt steak

Crab Meat Stuffed Filet Mignon

San Francisco jumbo lump crab, truffle crustacean cream sauce

Chateaubriand-Prime California Angus

Grilled Ribeye

California dried chili rubbed grass fed ribeye finished with herbed compound butter

Homemade Short Rib Ravioli

Braised short rib, pumpkin and sage cream sauce

Braised Short Rib or Beef Cheeks

Blueberry compote

ENTRÉES - SEAFOOD

Create Duet Plate Selecting Two Entrées

Blueberry Hill endorses Santa Monica Seafood Company for “certified sustainable” seafood options, including Marine Stewardship Council (MSC) and Best Aquaculture Practices (BAP) certified products.

Miso Grilled New Zealand Sea Bass

Pacific Grilled Mahi Mahi

Persimmon chutney

Grilled Wild Salmon

Rhubarb apple chutney

Sous Vide Monk Fish

Sous vide then seared, light truffle cream sauce

ACCOMPANIMENTS

Choose One:

Succotash

Local sweet corn, organic lima beans, wild ramps, wild mushrooms, fire roasted bell peppers

Sweet Potato Mash

Parsnip puree

Stewed Lentils

Caramelized onions and pumpkin

Brown Basmati Rice with Garbanzo Beans and Lentils

Ancient Grains with Faro

Roasted Baby Root Vegetables

Herb and Garlic Roasted Trio of Baby Potatoes

Roasted Garlic and Truffle Mashed Potatoes

Braised Leeks

Glazed Baby Rainbow Carrots

Seasonal Grilled Vegetables

Grilled Organic Asparagus

SWEET ENDINGS: DESSERT

Choose One

Mini Apple Caramel Cheesecake, Pumpkin Spice Mousse

Served in edible white chocolate Flower pot with edible yellow and orange fire stix fresh fruit garnish

Cran-raspberry Cobbler & Mini New York Cheesecake

Topped with caramel sauce, maple cinnamon whipped cream

Mini Keylime Pie

Honeycomb chocolate bark

Banana Foster Crème Brulee

Served with homemade French vanilla gelato

French Pastry and Macaroon Tasting Plate

seared ahi appetizer
stuffed mushrooms
spanikopita
apple walnut salad
quinoa salad
butternut squash soup
chicken wellington
medium rare steak on cutting board
chicken on the grill
mashed sweet potatoes
asparagus with lemon and pepper
key lime pie