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Dill Crusted Atlantic Salmon
Served with Asparagus Spears, Saffron Wild Rice Pilaf, Pink Peppercorn Buerre Blanc

Fine Dining on your yacht

CommodoreEvents.Com offers a variety of menu options to make your event special!

See selections in appetizer menus for hot and cold hors d'oeuvre, salads, accompaniments, entrees for buffet and choices for seated service.

Cold Hors d'oeuvre
Hot Hors d'oeuvre
Specialty Salads

Accompaniments
Entrees for Buffet
Seated Service

Appetizer Menu

COLD HORS D'OEUVRE PLATTERS* 50 pieces per tray
Paté en Croute	$ 125
Assortment of Crostini	204
Seasonal Vegetable Crudités	63
Herb and Sun-Dried Tomato Polenta	173
Assorted San Francisco Premium Fusion Canapés	125
Displayed Seasonal Fresh Fruit with Honey and Mint	63
Sliced Meats (Salame Milano, Coppa, Proscuitto, and Cotto Affumicato)	313
Displayed International Cheese Board with Assorted Crackers	125
Apple Smoked Salmon with Capers, Dill, and Red Onion	470
Chilled Prawns with Pear Cocktail Sauce	204
Oysters on the Half Shell	Market Price
Skewered Proscuto Melon Balls	170
Smoked Salmon Pinwheels	160
*Prices are all inclusive of tax and service

Prawn Cocktail
Prawn Cocktail
with Pear Cocktail Sauce

HOT HORS D'OEUVRE PLATTERS* 50 pieces per tray
Spanikopitas	$ 100
Chicken Thai Eggroll	230
Assorted Petite Quiche	75
Mini Chicken Wellington	155
Wild Mushroom Turnover	115
Caviar Toast Points	Market Price
Pear and Brie with Pear Chutney	125
Sea Scallop Wrapped with Apple Smoked Bacon	Market Price
BBQ, Cajun or Spicy Chicken Drummette	80
Prawn and Sausage Kabob	Market Price
Mini Beef Wellington with Duxelles	180
Crabmeat Mushroom Cap	145
Crab Phyllo Triangle	125
Mini Assorted Pizza	125
Italian Meatballs	95
*Prices are all inclusive of tax and service

SPECIALITY SALADS Please select one of the choices: Caesar Salad Served with house-made croutons, shaved parmesan cheese and Caesar Dressing Spring Mix Salad Served with Del Cabo cherry tomato, English cucumber, and raspberry vinaigrette Commodore’s Salad Served with Point Reyes bleu cheese, toasted almonds, Mandarin oranges, English cucumber and raspberry vinaigrette Chef’s Spinach Salad Served with Belgian endive, Point Reyes bleu cheese, candy walnuts and strawberry vinaigrette	Spring Mix Salad Served with Del Cabo Cherry Tomato, English Cucumber and Raspberry Vinaigrette
Spinach Salad Served with Belgian Endive, Candy Walnut, Point Reyes Blue Cheese and Strawberry Vinaigrette	Garden-fresh ingredients!
ACCOMPANIMENTS Please select two of the choices: Roasted Seasonal Vegetables Saffron Wild Rice Pilaf Oven Roasted Rosemary Red Potatoes Potato Au Gratin ENTREES FOR BUFFET Please select two of the choices: Champagne Chicken Served with Creamy Mushroom and Grape Sauce Trio Colored Penne Pasta Served with Medley of Vegetables Vegetable Lasagna (minimum of 12) Layered with Medley of Seasonal Vegetables and Fontina Cheese Spinach and Ricotta Ravioli Served with Pomadora Sauce Hand Carved Prime Rib Served with a Pink Peppercorn Demi Glace Chicken Florentine Served with Wild Mushroom and Baby Spinach Lobster Ravioli Served with Saffron Buerre Blanc Roasted Lamb Sirloin Served with Wild Mushroom and Baby Spinach SEATED SERVICE For An Additional Charge Per Guest 12oz. New York Steak Served with Reduction of Cabernet Sauvignon Dill Crusted King Salmon Served with Pink Peppercorn Buerre Blanc Pan Seared Filet Mignon Served with Brandy Peppercorn Sauce FROM THE LAND AND SEA Pan Seared Filet Mignon and Dill Crusted King Salmon with Demi-Glace Roasted Maine Lobster Tail Served with Vodka Cream Sauce Herb Crusted Rack of Lamb Served with a Balsamic and Pomegranate Reduction Oven Roasted Pork Loin Served with Fruit Chutney
Pan Seared Filet Mignon	Oven Baked Lobster Tail

Please ask us about our PORTS OF CALL Food Stations.

Accommodations happily made for vegetarians.

Please contact us - we can help you plan your menu.

Menus

Appetizer Menu

COLD HORS D'OEUVRE PLATTERS*

HOT HORS D'OEUVRE PLATTERS*

SPECIALITY SALADS

ACCOMPANIMENTS

ENTREES FOR BUFFET

SEATED SERVICE