Sequoia Falls Upscale

Full Service- $50 per guest (4 guest minimum) We will arrive prior to your reservation, set the table, serve the food hot and fresh and clean up when you’re finished.

Advanced booking is required, contact us at sierrasubsandsalads@gmail.com Please choose one item from each of the categories below: Hors D’oeuvres and Starters o Marinated Shrimp with Chipotle Cocktail Sauce o Assorted Cheeses- served with nuts, dried fruit, crackers etc. o Caprese Skewers- with mini fresh mozzarella balls, grape tomatoes, basil leaves and more, skewered. o Mango and Avocado Salsa- chips included o Bruschetta§ blue cheese-fig butter, walnuts and drizzled honey § or § Tomato Bruschetta- Diced tomatoes, fresh mozzarella, garlic, basil, olive oil, salt and pepper o Chilled Terrine- to include layers of pesto, sun-dried tomatoes and goat/cream cheese served with rustic bread o Hummus and dippers- Fresh, homemade hummus with pita and assorted dippers o Babba Ganoush- A fire roasted eggplant dip with pita dippers. o Mini Ceviche Tostadas- delicious seafood tostadas that have a little spice and a taste of the lime. o Spicy Grilled Shrimp Skewers with Dipping Sauce o Smoked Salmon Canape- Smoked salmon, dilled crème fraiche, pepper and chive garnish on a bread/cracker round. o Watermelon and Feta- Watermelon cube cups topped with feta cheese, pepper and garnished with Arugula. o Spring Roll Lettuce Cups- Glass noodles, carrots, cucumber, cilantro, mint and bean sprouts (tofu or shrimp) mounded in butter lettuce heart cups and drizzled with plum sauce o Endive Spears- Endive filled with creamy goat cheese, dried cherries, roasted pistachios and chives and drizzled with cherry vinaigrette o Seared Ahi Tuna- Coated in sesame seeds, seared and sliced, served on a rice cracker topped with wasabi cream Salads o The Cherry Bomb- Romaine lettuce and field greens with dried cherries, pistachios, red onions and gorgonzola cheese with a cherry vinaigrette o Southwestern Salad- with a spicy and creamy dressing o Greek Salad- Romaine lettuce and field greens with artichoke, tomato, cucumber, pepperoncini, kalamata olives and feta served with balsamic vinaigrette o Arugula Salad with Shaved Parmesan, Cured Olives and Peppers-drizzled with olive oil and balsamic vinegar

o Sevilla Salad- a light and crispy salad with Spanish flavors o Field Greens with pecan crusted goat cheese, red onions and cranberries with an herb vinaigrette o The Wedge- Iceberg Wedge with tomatoes, red onions, kalamata olives and blue cheese crumbles with fine olive oil and sherry vinegar o Baby Green Bean Salad- with peppers and a sun-dried tomato vinaigrette o Grilled Asparagus Salad-with pasta shells, goat cheese mint and fresh herbs o Shaved Zucchini Salad- with fresh basil, parmesan cheese, pine nuts and a light lemon vinaigrette o Salad Caprese on a bed of Arugula- fresh buffalo mozzarella, tomatoes and onions on a bed or arugula with a light pesto vinaigrette Entreeso Fillet Mignon with a mushroom marsala, red wine or peppercorn sauce o Chile Relleno- a stuffed chile (that is not battered and fried but baked; you choose seafood, beef, chicken or vegetarian) with sauce o Herb and Mustard Crusted Rack of Lamb- Served with a dill/lemon beurre blanc o Salmon-marinated and pan seared, seasoned to fit the meal o Lightly seared Tuna-marinated and crusted then seared and sliced; served with a dipping sauce. o Lasagna-chicken and spinach lasagna with white alfredo sauce or homemade meatball lasagna with marinara sauce or vegetarian spinach lasagna with marinara sauce o Stuffed and Roasted Beef Tenderloin- beef tenderloin butter flied and stuffed with spinach, feta, pine nuts and sun dried tomatoes then rolled, roasted and cut into tender medallions; finished with a pesto drizzle. o Merlot Marinated Steaks-served with a red wine and herb reduction and topped with a Gorgonzola butter. o Roasted Red Pepper, Fontina and Herb Stuffed Chicken Breast- served with a light cream sauce. o Asparagus and Gouda Chicken Bundles- with a panko topping and pesto cream sauce o Apricot, Pecan and Fresh Herb Stuffed Chicken Breasts-served with an apricot bourbon sauce o Marscapone and Spinach Stuffed Chicken Breasts-served with a roasted red pepper sauce o Goat Cheese and Asparagus Stuffed Chicken Breasts-served with a lemon dill sauce o Chicken Lasagna rolls with Ricotta-Basil Stuffing-served with a light tomato sauce and parmesan cheese o Macadamia Nut Crusted Chicken Bundles-topped with tropical Salsa o Chicken Cordon Bleu Bundles-chicken stuffed with ham and swiss cheese, topped with a Dijon cream sauce and panko crust o Crab Cakes- with a lemon Cajun aioli on a bed of fresh greens o Cornish Game Hen-seasoned to fit the meal and oven roasted o Stuffed Pork Loin- seasoned and roasted

o Zucchini Cakes over Seasoned Rice-zucchini vegetable cakes over seasoned rice with a yogurt dipping sauce o “Crab”less Cakes with lemon aioli- Delicious tofu cakes made with a lemon aioli dipping sauce o Indian Yellow Curry- a traditional yellow curry of potatoes, onions, bell peppers and peas in a coconut curry broth with basmati rice o Creamy Pesto Pasta- pesto pasta filled with artichokes and vegetables topped with a panko crust o Stuffed Portabella Mushrooms-orzo pasta and vegetable filling w/ cheese o Mexican Stuffed Poblano Chilies- bean, cheese and veggie filling with a light green sauce o Coconut Rice with Teriyaki Vegetables and Tofu o Vegetarian Paella with Soyrizo Vegetable Sideso Grilled Asparagus o Grilled Seasonal Vegetables o Roasted Cauliflower and Broccoli o Grilled Baby Bok Choy o Creamed Spinach (old fashioned but one of my specialties) o Garlicky Green Beans- flavored to fit the meal o Sautéed Sugar snap peas o Assorted Grilled/Roasted Vegetables o Garlicky Sauteed Broccoli Raabe o Roasted Butternut Squash, Red Potatoes and Pearl Onions o Artichoke Halves served with a lemon aioli o Roasted Brussels Sprouts with Hazelnuts Starcheso Garlic Roasted Mashed Potatoes o Wasabi Mashed Potatoes o Cauliflower Whip (light and delicious) o Baked potato with all the toppings o Twice Baked Cheesy Potatoes o Potato Au Gratin o Individual Macaroni and Three Cheeses o Wild Mushroom Risotto o White Bean and Garlic Puree o Fried Rice o Sun Dried Tomato Garlic Bread o Wild Rice Pilaf o Quinoa Bake with assorted vegetables Desserts- ($8 additional per person)

o Crème Brulee, choose between espresso, ginger or Baily’s flavored o Lime Flan with Tres Leches Sauce o Strawberry shortcake with fresh whipped cream (or the freshest seasonal fruit available) o Flourless chocolate cake with raspberries o Fruit Crumble and Vanilla Ice Cream, made with the freshest fruit of the season o Cheese cake with Grand Marnier marinated fresh fruit topping o Sea Salt Chocolate Chip Brownies with Vanilla Bean Ice Cream