Ideal for a casual afternoon event. Recommended when serving between meals. Served up to 1.5 hours.
Six stationary appetizers. Includes white appetizer plates, forks, cocktail napkins and buffet service ware.
Perfect for a cocktail party. This package offers passed hors d’oeuvres for the first hour alongside a delicious buffet of appetizers. Served up to 2 hours.
Three passed hors d’oeuvres and six stationary appetizers. Includes white appetizer plates, forks, cocktail napkins and buffet service ware.
Treat your guests to an event filled with an array of passed hors d’ oeuvres for the first hour and a beautifully presented display of appetizers. Served up to 2.5 hours.
Four passed hors d’oeuvres and seven stationary appetizers. Includes white appetizer plates, forks, cocktail napkins and buffet service ware.
Chic yet personable, tasty bite sized hors d’oeuvres are passed to guests while they mingle. Served up to 2 hours.
Eight passed hors d’oeuvres. Includes cocktail napkins and trays for passing.
with butter, chives and whipped sour cream
with candied walnuts
with toasted pine nuts
honey drizzle
roma tomatoes, smashed garlic, olive oil on grilled baguette
topped with crème fraîche
filled with dried fruit and quinoa
with olive oil, capers and basil on a rice cracker
on a savory flax cracker
on a rice cracker with ginger and sesame seeds
hickory bacon, fresh tomato, lettuce, garlic aioli, grilled bread
with blue cheese tapenade
whipped goat cheese
breaded with lemon-caper aioli
drizzled with sweet chili sauce
with key lime aioli
with lemon crème fraiche and dill
with onion caper salad
with wasabi cream and pickled ginger
topped with crème fraîche, caviar and chives
chef’s selection of cheeses, fig jam, smoked salmon mousse, hazelnuts, fresh grapes on the vine, crackers
fresh pacific ahi tuna seared, sliced, served on citrus greens with wasabi aioli and lemon oil
sun-dried tomato sabayon, crème fraîche, and crackers
select sliced meats and cheeses, spiced nuts, marinated olives, cornichon, onion dip, whole grain mustard, crackers and baguette
mango-cilantro salsa
with sweet chili sauce
orange miso glaze
with roasted red peppers
with peanut sauce
brushed with sage oil
with teriyaki sauce
in Pinot Noir jus
filled with sun-dried tomatoes and chèvre
mini potatoes stuffed with Manchego cheese, topped with beef tenderloin and roasted red pepper tapenade
blue cheese and caramelized onions
with citrus slaw and smoked tomato aioli
with garlic, parmesan and fresh parsley
prosciutto and leeks wrapped in phyllo, sprinkled with parmesan
stuffed with parmesan, garlic breadcrumbs and fresh oregano
with wasabi mayo and pickled ginger
with armagnac cream and fresh lemon, served individually
phyllo cups filled with rare seared beef, lemongrass, mint
fresh seasonal vegetables, with creamy herb dip and hummus
crisp seasonal vegetables with Point Reyes blue cheese mousse, rocket greens and Italian crisp, served individually
seasonal vegetables grilled on an open flame, served room temperature with smoked tomato aioli
hummus, olive tapenade, feta cheese, stuffed olives, pita bread
locally sourced cheeses, fresh grapes on the vine, garnished with seasonal berries, crackers
French Brie wrapped in a butter crust covered in fresh herbs, baked until crisp, garnished with seasonal fruit, crackers
chopped romaine tossed in house-made caesar dressing, served in a martini glass, garnished with parmesan and croutons
grape tomatoes, fresh basil, mozzarella, balsamic drizzle
mint, basil, shiitake mushrooms, and rice noodles wrapped in rice paper, served with peanut sauce
add one or more stations to your buffet menu or combine stations
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