Savoir Faire Station Menu Ideas

Stations create a fun casual flow for dinner or cocktail receptions.  Stations may need an attending chef; others are set up as self-service. Passed hors d’oeuvres combine well with a station menu for added interest.
Stations are seasonal.

Italian Risotto Station

Chefs prepare-to-order Risotto with an assortment of seasonally chosen ingredients using the finest Arborio Rice, Artisan Cheeses, Local Produce, Fresh Seafood & Meats.

Middle Eastern Station

Grilled Leg of Lamb with Garlic, Rosemary, Thyme & Fresh Lemon.Ratatouille, Hummus, Tabbouleh, Melitzanosaláta (eggplant dip), Tzatziki (cucumber yogurt dip), and Grilled Pita Bread. Country Salad of Tomato, Feta, Cucumber & Greek Olives.

Flavors of Pacific Northwest

Wild Salmon with Dry Spiced Rub, Grilled and Served with Basil Butter. Italian Farro Salad, Lemon, Roasted Tomato, Basil Apricot Salad with Summer Peaches and Fresh Raspberry Vinaigrette.

Santa Barbara Grill

Grilled Prime-Cut Santa Maria Tri Tips with Zesty Salsa Verde. Black Bean Chili with Condiments. Roasted Red Rose Potato Salad~Red Onion, Olives. Rosemary

Pasta Table

Quality Fresh & Dried Italian Pasta. Prepared with your selection of our house-made sauces. An elaborate display of fresh made pasta hanging from iron pasta racks. Our pasta sauces are fresh, elegant, and delicious.

Wild King Salmon Gravlax

(Huouse-Cured)

Savory Dill & Vegetable Blini with Slices of House Cured Tequila-Lime Gravlax and Tomato Crème Fraíche, Arugula Watercress Salad.

Flavors of Mexico

Quesadillas with a Variety of Savory Fillings. Our tortillas are hand-made on site.
We serve our very traditional and delicious quesadillas with
roasted tomatillo, salsa & guacamole.

Taco Carts

Taco Cart with Soft Tacos or Quesadillas made-to-order. Seared Steak with Blistered Serrano Chilies and Browned Onions, Tomatillo Chicken, Vegetable Rajas Salsa de Chipotle, Tomatillo-Serrano Salsa ~ Fresh Chopped Tomato Salsa Orange and Jicama Relish, Sweet Oranges, Crisp Jicama, Cilantro, Red Raish Refried Black Beans.

Flavors of India

Indian Butter Chicken. Indian Shrimp Curry. Jasmine Rice. Red Dahl. Condiments of Chutneys, Yogurt Sauce, and Indian Breads.

French Provencial Flavors

Braised Beef Short Ribs, Fresh Thyme, Red Wine, Roasted Tomato, and Nicoise Olives served with Wide Pasta Noodles. Braised Organic Vegetables, Roasted Carrots, Fennel, Garlic.

California Wine Country

Grilled Tenderloin of Beef. Five Peppercorn Crusted with a Wine Country Merlot Reduction Sauce Potato Gratin, Grilled Red Peppers, Eggplant, Zucchini, & Sunburst Squash.

California Grill

Grilled Mediterranean Chicken Lemon Essence. Pearl Pasta Salad with Lemon, Roasted Tomato and Pine Nuts. Fresh Fig Salad with Arugula, Parmigiano and Prosciutto.

Italian Grill

Grilled Top Sirloin Florentine. Tuscan Olive Oil, Sea Salt, Rosemary, Fried Capers, Lemons and Arugula Acini d Pepe with Pecorino Toscano & Fresh Basil. Caprese Salad with Italian Heirloom Tomatoes, Fresh Mozzarella, Basil, Tuscan Olive Oil, Sea Salt.

Mediterranean Flavors

Roasted Local Fish with Caper Butter. Spaghetti with Anchovies and Bread Crumbs. Beet Salad with Marcona Almonds, Pecorino Cheese & Frisée.

From the Sea

Steamed Mussels, with Garlic, Wine, Fennel, and Onion.
Served with Crusty Bread.