Private Dining: Menus: Coastal Collection Summer Menu Hors d'Ouevres

Hors d'Ouevres

This is intended to be a representative menu – items are subject to change based on seasonality. Hors d’ouevres are available displayed or passed. For pricing, please contact our Director of Private Dining at 650 712-0245 x4 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Private Dining Appetizers

Served Chilled

FRESH SHUCKED OYSTERS
FRESH SHUCKED CLAMS
Both served with Cocktail Sauce, Horseradish Sauce, and Red Wine Mignonette

OREGON SHRIMP CEVICHE, Marinated Bay Scallop and Sweet Shrimp

AHI TUNA POKE, Fresh Tuna marinated with Soy Sauce, Sesame Oil, and Green Onion

SMOKED SALMON CROSTINI, House-cured & Smoked Salmon with Capers and Fresh Herbs

DUNGENESS CRAB CROSTINI, Local Dungeness Crab with Curry Aioli

CAPTAIN'S PLATTER (serves 4-6)
A delightful medley of 3 Oysters, 3 Cherrystone Clams, 3 Chilled Shrimp, Ahi Tuna Poke, Seafood Ceviche

GRAND SEAFOOD PLATTER (serves 6-8)
The premiere seafood tasting platter, with 1/2 Dungeness Crab (sub. Lobster AQ), 1/2 lb. Chilled Shrimp, 1/2 Dozen Oysters, 3 Cherrystone Clams, Seafood Ceviche, and Marinated Mussels

RAW BAR available

Served Hot

WILD MUSHROOM AND GOAT CHEESE TORTA

SHRIMP SKEWER, Single Jumbo Prawn grilled “a la plancha” dusted with Smoked Paprika

BAKED OYSTERS ROCKEFELLER, Made in the traditional manner

LUMP CRAB CAKES, Shaved Fennel, Radish Salad and Spicy Remoulade

BACON-WRAPPED SCALLOP, Smoked Bacon-Wrapped Dayboat Scallops

DAY BOAT SCALLOP WITH TAPENADE, Roasted with a blend of Mediterranean Olives

POTATO CRISP WITH CRÈME FRAICHE & CAVIAR

VEGETARIAN HORS D’OEUVRES, Seasonally based, please inquire