PLEASE CALL KRISTINE for Catering and Events - Phone #310-430-0118

Circadia Bistro Sample Event Menu

Hors d'Oeuvres

Crab Stuffed Mushroom Caps
Figs Stuffed with Blue Cheese Wrapped in Proscuitto with Honey Balsamic Drizzle
Fresh Buffalo Mozzarella with Grilled Baby Eggplant
Cherry Tomatoes Filled with Ratatouille Provencal
Mushroom Caps Filled with Spinach, Artichoke, & Parmesan
Asparagus Wrapped with Smoked Salmon
Cucumber Filled with Smoked Salmon Mousse
Grilled Sea Scallops with Black Olive on Canapés
Endive Leaves Filled with Smoked Duck with Orange Vinaigrette
Seafood Terrine
Caviar and Sour Cream Beggars Purses
Jumbo Shrimp Cocktail
Vietnamese Spring Rolls (Shrimp/Vegetable) with Dipping Sauce
Pesto Shrimp in Puff Pastry
Deep Fried Ravioli (Choice of Cheese, Vegetable, or Seafood)
Red Bliss Potato with Sour Cream, Bacon, and Chive
Red Bliss Potato with Sour Cream and Caviar
Mini Quiche Assorted
Curried Beef Turnover with Mango Chutney
Mini Croque-Monsieur
Grilled Marinated Beef Tips with Tomato/Scallion Salsa, Wasabi, Pickled Ginger and Soy Sauce
Pine Nut Crusted Fresh Buffalo Mozzarella
Bacon Wrapped Scallops
Smoked Salmon on Endive with Cream Fraich, Chopped Onion, and Capers
Tuna Napoleons - Seared Tuna placed on a Baked Wonton with Avocado Slice, Sprouts, and Wasabi Aioli
Fruit and Cheese Platter

Salads

Soups

Appetizers

The above are a few of our specialty appetizers but many of the hors d'oeuvres can be made as appetizers. We can do all kinds of shellfish appetizers as well, for example, oysters on the half shell.

Entrees

Seafood Choices

Tomato Crusted Cod Filet, Potato Gnocchi and Seasonal Vegetables with a Basil Pesto Chardonnay Sauce
Grilled North Atlantic Salmon with Chervil-Scented White Wine Sauce, Wild Mushrooms, Braised Artichokes, Yukon Gold Potatoes, Truffle Essence
Filet of Sole Stuffed with Crabmeat, Mushroom Ravioli, Julienne Vegetables and Brandy Tarragon Chablis Sauce
Grilled Swordfish, Scallop and Roasted Tomato Hash with Tomato Beurre Blanc
Day Boat Scallops with Creamy Herb Risotto, Pearl Medley, White Truffle Oil and Frizzled Leeks
Lobster, Potato, Diced Vegetable with Lobster Brandy Sauce in Puff Pastry and Loin of Veal with Wild Mushroom Medeira Sauce, Sauteed Baby Spinach

Poultry Choices

Meat Choices

Vegetarian

Children's (for those 10 and under)

Desserts

5% Tax and 20% Gratuity added to final invoice. There is no room charge.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness

Items and Prices are Subject to Change




		PLEASE CALL KRISTINE for Catering and Events - Phone #310-430-0118 Circadia Bistro Sample Event Menu Hors d'Oeuvres Crab Stuffed Mushroom Caps Figs Stuffed with Blue Cheese Wrapped in Proscuitto with Honey Balsamic Drizzle Fresh Buffalo Mozzarella with Grilled Baby Eggplant Cherry Tomatoes Filled with Ratatouille Provencal Mushroom Caps Filled with Spinach, Artichoke, & Parmesan Asparagus Wrapped with Smoked Salmon Cucumber Filled with Smoked Salmon Mousse Grilled Sea Scallops with Black Olive on Canapés Endive Leaves Filled with Smoked Duck with Orange Vinaigrette Seafood Terrine Caviar and Sour Cream Beggars Purses Jumbo Shrimp Cocktail Vietnamese Spring Rolls (Shrimp/Vegetable) with Dipping Sauce Pesto Shrimp in Puff Pastry Deep Fried Ravioli (Choice of Cheese, Vegetable, or Seafood) Red Bliss Potato with Sour Cream, Bacon, and Chive Red Bliss Potato with Sour Cream and Caviar Mini Quiche Assorted Curried Beef Turnover with Mango Chutney Mini Croque-Monsieur Grilled Marinated Beef Tips with Tomato/Scallion Salsa, Wasabi, Pickled Ginger and Soy Sauce Pine Nut Crusted Fresh Buffalo Mozzarella Bacon Wrapped Scallops Smoked Salmon on Endive with Cream Fraich, Chopped Onion, and Capers Tuna Napoleons - Seared Tuna placed on a Baked Wonton with Avocado Slice, Sprouts, and Wasabi Aioli Fruit and Cheese Platter Salads Mixed Baby Green, English Cucumber, Shaved Sweet Onion and Baby Tomatoes Arugula, Endive & Radicchio with Great Hill Blue Cheese, Spiced Pecans, and Apple Rosemary Vinaigrette Classic Caesar with Fresh Parmesan and Homemade Croutons Soups New England Seafood Chowder with Smokey Bacon and Potato Hay Butternut with Sweet Shallot and Brioche Crouton Pea Soup with Fresh Mint Potato Leek Soup (Hot or Cold) Lobster Bisque with Fresh Tarragon Cold Saffron Mussel Soup Corn Chowder Gazpacho Appetizers Serrano Ham on Garlic Bruschetta, Endive and Watercress Leaves with Three Onion Herb Vinaigrette Crab Cakes with Celery Root Remoulade and Lemon Tarragon Whipped Cream Warm Ravioli of Sea Scallop and Caviar with Champagne Sauce Tuscan Style Buffalo Mozzarella & Heirloom Tomato Salad with Fried Capers, Extra Virgin Oliv Oil and Balsamic Syrup The above are a few of our specialty appetizers but many of the hors d'oeuvres can be made as appetizers. We can do all kinds of shellfish appetizers as well, for example, oysters on the half shell. Entrees Seafood Choices Tomato Crusted Cod Filet, Potato Gnocchi and Seasonal Vegetables with a Basil Pesto Chardonnay Sauce Grilled North Atlantic Salmon with Chervil-Scented White Wine Sauce, Wild Mushrooms, Braised Artichokes, Yukon Gold Potatoes, Truffle Essence Filet of Sole Stuffed with Crabmeat, Mushroom Ravioli, Julienne Vegetables and Brandy Tarragon Chablis Sauce Grilled Swordfish, Scallop and Roasted Tomato Hash with Tomato Beurre Blanc Day Boat Scallops with Creamy Herb Risotto, Pearl Medley, White Truffle Oil and Frizzled Leeks Lobster, Potato, Diced Vegetable with Lobster Brandy Sauce in Puff Pastry and Loin of Veal with Wild Mushroom Medeira Sauce, Sauteed Baby Spinach Poultry Choices Pappardella, Chicken, Artichoke, and Roasted Roma Tomatoes Finished with Garden Herbs, White Wine Butter Sauce Tomato, Thyme and Rosemary Crusted Chicken Breast with Chablis Basil Sauce, Risotto and Vegetable Batonette Grilled Marinated Breast of Chicken with Vodka Sauce Potato Pancake, Baked Apple and Cranberry Chutney, and Broccolini Roasted Duck Breast, Blue Cheese Souffle, Potato Duchesse, Caramelized Pear and Dry Cranberry Plum Sauce and Asparagus Meat Choices Prime Rib - 10-12 oz cut, Double Baked Potato, and French Beans Filet Mignon with Port Wine Sauce, Wild Mushrooms, Roasted Garlic Mashed Potatoes, Haricot Vert and Carrots Grilled Tenderloin of Beef, Caramelized Shallots, Polenta, and Asparagus with Merlot Sauce Grilled Medallions of Beef Tenderloin, Baked Stuffed Shrimp, Risotto Cake and Ratatouille Provencal Grilled Medallions of Beef Tenderloin with Lobster, Confit of Cabbage, Roasted Tomato Risotto, Baby Carrots and Cipollini Pan Seared Medallions of Pork Tenderloin, Mashed Potatoes, Broccolini, Sweet Onion, with Wild Mushroom Madeira Sauce Roasted Rack of Lamb, Escallop Potato, Asparagus Tips, and Fennel confit with Herb Lamb Jus, Half or Full Rack Vegetarian Wild Mushroom Risotto Served with Tempura Vegetables, Truffle Oil and Madeira Jus Children's (for those 10 and under) Chicken Fingers and French Fries or Pasta Desserts French Apple Tart with Vanilla Bean Ice Cream Tiramisu Marquis of Chocolate, White Chocolate Shavings, and Mocha Creme Anglaise Lemon Tart with Raspberry Coulis White Chocolate Profiteroles with Hazelnut Caramel Sauce Chocolate Ganache Cake with Grand Marnier Sauce 5% Tax and 20% Gratuity added to final invoice. There is no room charge. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food bourne illness Items and Prices are Subject to Change
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