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Hors D’oeuvres


Vegetable Side Dishes


Pastas, Risotto and Paella


3-Course Menu Suggestions


Cold Entree Platters


Breakfast And Brunch

Hors D’oeuvres

Garden Canopes

·Shrimp and avocado profiteroles

·Prosciutto and melon canapes

·Chicken and prosciutto bouchees

·Goat cheese tartlets with caramelized onion

·Ceviche in cucumber cups

·Deviled quail eggs

·Deviled eggs

Other hors d'oeurves

·Charcuterie platter with horseradish cream

·Baked brie

·Yukon gold potato with smoked salmon, creme fraiche and caviar

·Mushroom bruschetta

·Duck rillettes on crostini with orange marmalade

·Heirloom tomato bruschetta with basil chiffonade

·Oven roasted tomato on crostini with basil and blue cheese

·Crab cakes with remoulade

·Coconut shrimp with mango dipping sauce

·Assorted cheese platter

·Ahi tuna tartare with ponzu marinade, avocado puree

·Beef tartare on crostini with baby arugula garnish

·Shellfish platter, lemon aoili, chili aoili and seafood dipping sauce

·Mini beef wellingtons with red wine sauce

·Veal pirozski with cognac cream sauce

·Mini veal burgers with cranberry marmalade