We have included below a sampling of menus that can be adopted to off-premise catering. Just give Gerard Lek, our Director of Catering a call at 925.846-8112 to discuss your needs and we will prepare a specific menu and quote for you.  We offer various catering options, including Full Service, Pick Up and Delivery.  To view a particular menu, please click on the following listings:

Hors d'oeuvres Displays

Hors d'oeuvres Hot and Cold                      BBQ Hoedown Buffet

Hors d'oeuvres Descriptions                       South of the Border Buffet

Box Lunches                                                    Appetizer Buffet

Premium Box Lunches                                  Deluxe Appetizer Buffet

Deli Buffet Luncheon                                     Trip to San Francisco Buffet

The Italian Buffet                                             Afternoon Breaks

"Again, thanks for the excellent service. We deal with many caterers, hotels, meeting facilities, etc. and excellent service is a rarity."   "Loved the shrimp, the waldorf salad and salmon. I'd say the Pleasanton Hotel did a grrrreat job!" "Many people have been walking around extolling praises for todays' feast". Lisa Duenas, Ellie Mae  12/14/06

 

"I have had the opportunity to work with your Chef and the staff of the Pleasanton Hotel for many different events and the service has always been professional and the food delicious. Whether a dinner at the restaurant or a winemaker dinner here in our Barrel Room, he creates some of the best food and wine pairings I've had the opportunity to taste. I would highly recommend them for any event you may  consider, be it on-site or off-site. "  Jennifer Fazio, Steven Kent Winery   3/21/07

 

                                                                                    Hors d’oeuvre Displays

 

Domestic Cheese Platter 

Pepper Jack, Swiss, Cheddar, Mozzarella, Smoked Cheddar, garnished

with Fresh Fruit and Served with Assorted Crackers

~

Imported Cheese Platter 

Brie, Provolone, Mozzarella, Aged Cheddar, Blue Cheese, Chaurs, and other Imported Cheese,

garnished with Fresh Fruit and Served with Sliced Baguettes and Assorted Crackers

~

Domestic Fruit Platter 

An Assortment of Fresh Domestic Seasonal Fruits

~

Exotic Fruit

A Large Selection of Fruits and Berries from Around the World with Artful Carvings and Garnishes

~

Antipasto Platter

 

Prosciutto, Salami, Pepperoni, Coppa Mortadella, Provolone, Mozzarella, Asiago, Artichoke Hearts,

Cured Olives, Marinated Peppercini, Roasted Red Peppers Served with Bread Sticks

~

Vegetable Platter      

Carrot and Celery Sticks, Peppercini, Olives, Jicama with Lime and Chili, Broccoli and Cauliflower Florrettes

and Other Seasonal Vegetables, served with Two Dipping Sauces

 

       

 

Hors D’Oeuvres

~Hot~

 

Spanikopita…………………………………………………………… Mexican Wontons Thai Chicken Skewers……………………………………………… Chicken Pot Stickers………………………………………………… Artichoke Frittata……………………………………………………. Petite Crab Cakes…………………………………………………… Teriyaki Beef  Skewers……………………………………………… Garlic Sauce Polenta………………………………………………… Vegetable Spring Roll Smoked Chicken Quesadillas……………………………………..  GreekPrawns………………………………………………………… Mexican Prawns……………………………………………………… Portobello Mushroom Skewers……………………………………. Skewered Firecracker Prawns……………………………………. Crab Stuffed Mushrooms……………………………………………

 

                              

                                                                                                                                            ~Cold~

Proucuittto and Melon………………………………………………… Crustini with Olive Tapanade……………………………………… Norwegian Smoked Salmon on Mini Bagel……………………….  Bruschetta………………………………………………………………. Asparagus and Proscuitto Wraps (Seasonal)……………………. Bay Shrimp in a Cucumber Cup…………………………………….  Country Pate’…………………………………………………………..   Smoked Salmon Roses……………………………………………….  Smoked Oysters……………………………………………………….  Cajun Seared Ahi Tuna………………………………………………  Lobster Medallions…………………………………………………… Smoked Scallop Ceviche……………………………………………. Smoked Turkey with Cranberry………………………………….. Janine’s Famous Deviled Eggs……………………………………..

                                                         

              

                                                                                                                                                       Snacks

 

Pretzels, Potato Chips, Ranch and Blue Cheese Dip Tortilla Chips with Salsa Fresca …………………. Party Snack Mix…………………………………………………………  Peanuts…………………………………………………………………...   Mixed Nuts……………………………………………………………….   All of the Above…………………………………………………………

                                                                                       

         Description of Hors D’oeuvres

~Hot~

Spanikopita   Spinach and Feta in Crispy Filo Triangles

Mexican Wontons   Thin Crispy Wonton Wrappers Filled with Spicy Beef Filling and Topped with Guacamole and Sour Cream

Thai Chicken Skewers   Marinated Chicken Breast, Grilled and Served with a Spicy Peanut Sauce

Chicken Pot Stickers   Deep Fried and Served with a Ponzu Sauce

Artichoke Frittata   Golden Brown Artichoke Frittata Served Hot from the Oven

Petite Crab cakes   Served with a Pineapple Chutney and Red Pepper Coulis

Teriyaki Beef Skewers   Tender Beef, Marinated, Grilled and Dipped in a Tangy Teriyaki Sauce

Garlic Sauce Polenta   Polenta Triangles Topped with a Chipotle Chili Sauce, Jack Cheese and Broiled

Vegetable Spring Rolls   Crispy Fried Wontons Filled with Fresh Vegetables and Served with a Sweet and Sour Sauce

Smoked Chicken Quesadillas   House Smoked Chicken, Green Onions, Pepper Jack Cheese and Sweet Thai Chili Sauce, Served with Salsa Fresca and Sour Cream

Greek Prawns   Tiger Prawns Sautéed with Ouzo, Garlic, Feta Cheese and Fresh Oregano

Mexican Prawns   Tiger Prawns Sautéed with Tequila, Lime, Garlic and Cilantro

Portobello Mushroom Skewers   Fresh Portobello Mushrooms, Onion and Red Bell Pepper Grilled and Basted in Garlic Butter

Skewered Firecracker Prawns   Tiger Prawns Marinated and Roasted in a Spicy Sauce

Crab Stuffed Mushrooms   Mushroom Caps Stuffed with Crab, Mushroom, Green Onion, Garlic Herbs and Topped with Asiago Cheese

                                                                     ~Cold~

Smoked Salmon Roses   Smoked Salmon Roses Stuffed with Dill Cream Cheese

Smoked Oysters   House Smoked Oysters Served on a Parmesan French Bread Crisp with a Tangy Onion Marmalade

Cajun Seared Ahi Tuna   Ahi Dusted with Cajun Seasoning Seared Rare with Wasabi Sauce, Daikon Sprouts and Pickled Ginger on a Wonton Crisp

Lobster Medallions   Tender Medallions of Lobster on Crustini with Red Pepper Coulis and Caviar

Smoked Scallop Ceviche   Hotel Smoked Bay Scallops Marinated in Fresh Lime Juice, Onions, Garlic, Tomato and Cilantro, Served on a Crispy Tortilla Chip

Smoked Turkey with Cranberry   Tender Smoked Turkey, Red Pepper Aioli and Fresh Cranberry Relish on Toast Points

Janine’s Famous Deviled Eggs   Hard Boiled Eggs Stuffed with Creamy Filling, Topped with Paprika and Capers

Proscuitto and Melon   Cantaloupe and Honey Dew Melon Wrapped in Italian Proscuitto di Parma

Crustini with Olive Tapanade   Sourdough Crisps with a Kalamata Olive, Anchovy, Garlic and Parsley Tapanade

Norwegian Smoked Salmon on a Mini Bagel   Mini Bagel Topped with Cream Cheese, Smoked Salmon, Tomato Red Onion and Capers

Bruschetta   Toasted Parmesan Sourdough Crustini Topped with Fresh Tomato, Basil, Olive Oil and Garlic

Asparagus and Proscuitto Wrap (Seasonal)   Fresh Asparagus, Herb Cream Cheese Wrapped with Proscuitto di Parma

Bay Shrimp in a Cucumber Cup   Tender Bay Shrimp Salad with Fresh Dill in a Cucumber Cup

Country Pate’   House Made Country Style Pate’ on Crostini with Dijon Mustard and Cornichon

                                              Box Lunches