A sampling of our most popular little bites, hot and cold. These will be "passed" around the event by our professional and friendly staff, and are usually used to enhance a cocktail reception that already has platters of finger foods. They are categorized by temperature, and there are a few examples of season specific items.
Side note- (v) =vegetarian.
HOT
Year Round:
Curried Oyster Tempura-
On top of a California roll disk with spicy fruit reduction sauce (fruit dependent on season)
$8
Tempura Prawn Brochette-
Tempura fried shrimp on a skewer with spicy sweet and sour glaze.
$8
Tempura Vegetable Brochette- (v)
Tempura fried seasonal vegetables on a skewer with emulsion of soy, wasabi, pickled ginger and sesame oil
$7
New England style stuffed Mussels-
Buttery and garlicky with a squeeze of lemon
$6
Miniature Beef Wellingtons-
Fillet mignon baked in puff pastry, with a Cabernet demi-glace
$6
Bacon Wrapped Scallops-
Bay scallops wrapped in Hobbs apple-wood smoked bacon
$6
Goat Cheese Tartlet- (v)
Puff pastry cup with caramelized onions and Chevre, baked and topped with beet caviar
$5
Spring:
Asparagus and Morel Strudel- (v)
Asparagus and morels baked in phyllo dough
$5
COLD
Year Round:
Caviar Blintz-
Homemade Blini stuffed with a smoked salmon and chive creme fraiche and topped with Sevruga caviar
$8
Steak Crostini-
Sliced grilled hangar steak and roasted garlic aioli on a crostini, topped with salad of microgreens and a shallot olive oil vinaigrette
$5
Roasted Beet Salad- (v)
Puff pastry cup with oven-roasted beets, Point Reyes blue cheese, candied pecans, upland cress and balsamic shallot vinaigrette
$5
Winter:
Rock Shrimp Ceviche-
Served on a spoon with reduced citrus vinaigrette, mango and avocado
$5
Summer:
Caprese salad Brochette- (v)
Brined fresh mozzarella and cherry tomatoes on a skewer with aged balsamic syrup and basil emulsion
$5
Platters
A selection of our platters, perfect for a cocktail reception. These platters will be placed in appropriate places around the venue so that guests will always have access to something to snack on without having to wait in line. Our platters are presented in a very simple, elegant manner in order to highlight the natural beauty and colors of the particular food items on display. Side note- (v) =vegetarian
Pate Bar:
Variety of homemade pates including foie gras, rilletts of duck. chicken liver, and pork with truffle. Served with seasonal sauces and various accompaniments
$20
Raw Bar:
Oysters, clams and mussels on the half shell with now crab claw and shrimp cocktail, seasoned seaweed salad, tabiko and mignonette
$12
Bruschetta Bar: (v)
mignonette Sweet baguette crostini served with variety of seasonal vegetable-based toppings and spreads. Seasonal ingredients include tomatoes, cucumbers, and zucchinis (Summer); squashes and apples (Fall); beans, winter greens, and artichokes (Winter); wild mushrooms, asparagus, and endive (Spring)
$10
Smoked fish:
Locally smoked, Russian-style fishes, including Alaskan king salmon, Chilean sea bass, and others (dependent upon availability). Accompanied by traditional sides, including capers, slices of hard-boiled egg, red onion, creme fraiche, fresh herbs, salmon roe, and a variety of mousses
$8
Cheese: (v)
Some of our favorites from around the world, with various breads and crackers and condiments
$8
Charcuterie:
The selection of fine Italian cured meats with appropriate accompaniments
$8
Crudité: (v)
Seasonal raw vegetables served with a variety of homemade dips
$5
Pate Bar:
Variety of homemade pates including foie gras, rilletts of duck. chicken liver, and pork with truffle. Served with seasonal sauces and various accompaniments
$20
Raw Bar:
Oysters, clams and mussels on the half shell with now crab claw and shrimp cocktail, seasoned seaweed salad, tabiko and mignonette
$12
Bruschetta Bar: (v)
mignonette Sweet baguette crostini served with variety of seasonal vegetable-based toppings and spreads. Seasonal ingredients include tomatoes, cucumbers, and zucchinis (Summer); squashes and apples (Fall); beans, winter greens, and artichokes (Winter); wild mushrooms, asparagus, and endive (Spring)
$10
Smoked fish:
Locally smoked, Russian-style fishes, including Alaskan king salmon, Chilean sea bass, and others (dependent upon availability). Accompanied by traditional sides, including capers, slices of hard-boiled egg, red onion, creme fraiche, fresh herbs, salmon roe, and a variety of mousses
$8
Cheese: (v)
Some of our favorites from around the world, with various breads and crackers and condiments
$8
Charcuterie:
The selection of fine Italian cured meats with appropriate accompaniments
$8
Crudité: (v)
Seasonal raw vegetables served with a variety of homemade dips
$5
Small Plates
When we started SF Delicious, we were strictly creating small plate dinner parties of between 12 and 14 courses. Our focus has expanded to include various other types of service but we still like to incorporate some small plates when we can. For large parties we pass these dishes on trays like canapes and plate them so that they may be comfortably eaten while standing, avoiding the necessity for tables and chairs and the space that they require.
Below is a small sampling by season of our small plates, customizable for sit-down dinners or receptions. Side note- (v) =vegetarian
SUMMER
Appetizers:
Gazpacho Shot:
Refreshing golden gazpacho with snow crab claw
$6
Tomato Carpaccio- (v)
Thinly sliced heirloom tomatoes with tarragon and celery leaf salad, dressed with fine olive oil and aged balsamic
$7
Salad:
Summer Squash- (v)
Paper-thin slices of summer squashes, arugula and fresh herbs in a sherry wine vinaigrette
$7
Entrees:
Herb-Roasted Chicken-
Frenched chicken drumette, served on a gnocchi alla romana with melted Taleggio, fine herbs and summer succotash
$11
Eden's Ratatouille- (v)
Layers of summer squashes, eggplant and tomatoes, baked in a spicy tomato ragù
$10
Memorial Day Celebration-
Slices of grilled Hangar steak with beer-battered onion rings and heirloom cherry tomato salad
$12
Dessert:
Meyer Lemon Semifreddo-
Served with summer berry coulis
$8
Peach Tart Tatin-
Served with local Bi-Rite vanilla ice creme
$8
FALL
Appetizers:
Harvest Soup Shot- (v)
Butternut squash and apple soup, served in an espresso cup with hazelnut oil
$4
Fig's Paradise- (v)
Shaved figs, cranberry coulis, Point Reyes blue cheese, and roasted sunflower seeds
$7
Salad:
Minty Pomegranate Pear-
Shaved pear and Serrano Ham with fall greens, Manchego and fresh mint in a pomegranate vinaigrette
$8
Entrees:
Autumn Squash Venison-
Roasted rack of venison encrusted with tarragon and roasted squash seeds, with delicata squash, and double cream game demi
$14
Nutty Maple Duck-
Pan seared duck breast with apple rosemary puree, roasted hazelnuts and maple brown butter
$14
Thanksgiving Feast-
Brined Heritage turkey breast with traditional stuffing, potato puree, pan gravy and cranberry coulis
$11
Dessert:
Pumpkin Tart-
Served with pecan caramel and fresh whipped cream
$8
Maple Flan
$8
WINTER
Appetizers:
Hearty Potato Soup- (v)
Potato-celeriac soup with chive oil
$4
Crab Cake-
Served with braised endive slaw and lemon aioli
$9
Salad:
Frisee Salad-
Smoked trout, blood orange wedges, and frisee in a citrus vinaigrette, served over warm fingerling potatoes with whole-grain mustard beurre blanc and topped with a poached quail egg
$11
Entrees:
Lamb Cannelloni-
Braised lamb shank, roasted garlic, and braised winter greens with a rosemary Lamb demi-glace
$12
Pork Cassoulet-
A hearty stew of white bean and salt pork, topped with bread crumbs and shaved Parmesan
$10
Winter Holiday-
King salmon with braised winter greens en croute, with garlic cream sauce
$14
Dessert:
Warm Vanilla Souffle-
Severed with Meyer lemon curd and double cream
$8
Molten Chocolate Ganache Cake-
Served with creme de menthe sauce
$8
SPRING
Appetizers:
Springtime Soup Shot-
Split pea soup with Hobbs' applewood-smoked bacon
$5
Wild Leek Quiche- (v)
French-style quiche with grilled ramps, spring mushrooms, and fresh parsley
$9
Salad:
Warm Dandelion Salad- (v)
Quick-sauteed dandelion greens, fried polenta cake, and shaved Pecorino in a walnut-
Chardonnay vinaigrette
$7
Entrees:
Asparagus-Mushroom Crepe- (v)
Buckwheat crepe with sauteed asparagus and morels, topped with a Brillat Savarin bechamel
$12
Garden Pea Scallops-
Pan-seared scallops with pea flan, sauteed pea shoots and truffle brown butter
$13
Spring Holiday-
Glazed pork belly, roasted fingerling potatoes, bacon sauerkraut with au jus
$12
Dessert:
Rhubarb Crisp
Served with Bi-Rite vanilla ice cream and blueberry coulis
$8
Strawberry Creme Brulee
$8
Below is a small sampling by season of our small plates, customizable for sit-down dinners or receptions. Side note- (v) =vegetarian
SUMMER
Appetizers:
Gazpacho Shot:
Refreshing golden gazpacho with snow crab claw
$6
Tomato Carpaccio- (v)
Thinly sliced heirloom tomatoes with tarragon and celery leaf salad, dressed with fine olive oil and aged balsamic
$7
Salad:
Summer Squash- (v)
Paper-thin slices of summer squashes, arugula and fresh herbs in a sherry wine vinaigrette
$7
Entrees:
Herb-Roasted Chicken-
Frenched chicken drumette, served on a gnocchi alla romana with melted Taleggio, fine herbs and summer succotash
$11
Eden's Ratatouille- (v)
Layers of summer squashes, eggplant and tomatoes, baked in a spicy tomato ragù
$10
Memorial Day Celebration-
Slices of grilled Hangar steak with beer-battered onion rings and heirloom cherry tomato salad
$12
Dessert:
Meyer Lemon Semifreddo-
Served with summer berry coulis
$8
Peach Tart Tatin-
Served with local Bi-Rite vanilla ice creme
$8
FALL
Appetizers:
Harvest Soup Shot- (v)
Butternut squash and apple soup, served in an espresso cup with hazelnut oil
$4
Fig's Paradise- (v)
Shaved figs, cranberry coulis, Point Reyes blue cheese, and roasted sunflower seeds
$7
Salad:
Minty Pomegranate Pear-
Shaved pear and Serrano Ham with fall greens, Manchego and fresh mint in a pomegranate vinaigrette
$8
Entrees:
Autumn Squash Venison-
Roasted rack of venison encrusted with tarragon and roasted squash seeds, with delicata squash, and double cream game demi
$14
Nutty Maple Duck-
Pan seared duck breast with apple rosemary puree, roasted hazelnuts and maple brown butter
$14
Thanksgiving Feast-
Brined Heritage turkey breast with traditional stuffing, potato puree, pan gravy and cranberry coulis
$11
Dessert:
Pumpkin Tart-
Served with pecan caramel and fresh whipped cream
$8
Maple Flan
$8
WINTER
Appetizers:
Hearty Potato Soup- (v)
Potato-celeriac soup with chive oil
$4
Crab Cake-
Served with braised endive slaw and lemon aioli
$9
Salad:
Frisee Salad-
Smoked trout, blood orange wedges, and frisee in a citrus vinaigrette, served over warm fingerling potatoes with whole-grain mustard beurre blanc and topped with a poached quail egg
$11
Entrees:
Lamb Cannelloni-
Braised lamb shank, roasted garlic, and braised winter greens with a rosemary Lamb demi-glace
$12
Pork Cassoulet-
A hearty stew of white bean and salt pork, topped with bread crumbs and shaved Parmesan
$10
Winter Holiday-
King salmon with braised winter greens en croute, with garlic cream sauce
$14
Dessert:
Warm Vanilla Souffle-
Severed with Meyer lemon curd and double cream
$8
Molten Chocolate Ganache Cake-
Served with creme de menthe sauce
$8
SPRING
Appetizers:
Springtime Soup Shot-
Split pea soup with Hobbs' applewood-smoked bacon
$5
Wild Leek Quiche- (v)
French-style quiche with grilled ramps, spring mushrooms, and fresh parsley
$9
Salad:
Warm Dandelion Salad- (v)
Quick-sauteed dandelion greens, fried polenta cake, and shaved Pecorino in a walnut-
Chardonnay vinaigrette
$7
Entrees:
Asparagus-Mushroom Crepe- (v)
Buckwheat crepe with sauteed asparagus and morels, topped with a Brillat Savarin bechamel
$12
Garden Pea Scallops-
Pan-seared scallops with pea flan, sauteed pea shoots and truffle brown butter
$13
Spring Holiday-
Glazed pork belly, roasted fingerling potatoes, bacon sauerkraut with au jus
$12
Dessert:
Rhubarb Crisp
Served with Bi-Rite vanilla ice cream and blueberry coulis
$8
Strawberry Creme Brulee
$8
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