As you browse these two menus, you can see photos of some of the items by clicking the underlined Menu items. This will take you to our Picture Gallery where you'll see some of our Event Design too.

Seybold Seminars SF
Conference Reception
The Palace of Fine Arts
600 Guests

Flame Throwers

Tandoori Chicken Tree
bright flame colored spicy Yogurt marinated, skewered
Breast of Chicken, broiled clay-oven style, offered
on a 3 foot tall Topiary form
at the base of the tree are Flatbread and traditional Raita

Guests are encouraged to place the Chicken inside the Pita
and dress it with savory Minted-Yogurt Raita

to accompany:

Classic Anglo - Indian Aloo Samosa
triangular Indian pastry filled with curried English Peas
and Potato, offered with Mint-Cilantro Chutney

House made Crispy Taro Root Chips


Nero Frying

Ravioli Fritti
Spinach Pasta fried and filled with Ricotta, Garlic
and Pine Nuts, offered with two sauces:
Tea-Smoked Tomato, or Sherry - Shallot Cream

Rosemary Focaccia and Cured Olives
warm Rosemary flatbread with roasted Garlic Butter
and cured Spanish and Italian olives

Future Food Stall

Vegetarian Somen Noodles
Somen Rice Noodles, fresh Vegetables and Tofu, tossed with
Sesame - Miso dressing, garnished with Wonton chips,
offered in snow cone cups with chop sticks

Let's Go

Doughnut Holes
Chocolate and Glazed


The Next 20 Years
Conference Reception
The Palace of Fine Arts
900 Guests

Passed Hors d'Oeuvres

Walk Away Crudite
Chinese Long Bean knots, fresh Baby Carrots, Lotus Root
and Easter Egg Radishes on a bed of Frisse,
offered "for takeout" in a tumbler,
with Ume-Almond Dipping Sauce in an English Cucumber cup

Crescent City Calamari
Calamari with seasoned breading, delicately dressed with
fresh - squeezed Lemon juice, served with
Cajun Sherry Remoulade

Housemade Lamb Fennel Sausage Dabs
robustly flavored with Sage and Oregano, served on skewers,
passed in Rosemary-Garlic Whipped Potatoes for scooping

Vegetable Lollies
Grilled Zucchini, Red Onion and Summer Squash,
skewered and offered from a bed of
Lemon-Thyme and Shallot Mashed Potatoes

Passed Dessert

Chocolate Mousse Cones
passed in Wafer Cones with whipped Cream,
topped with a Bing Cherry

Passed Hors d'Oeuvres
Stationary Hors d'Oeuvres
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