Hors D'oeuvres Selection

Served by the dozen. Minimum three dozen. Recommend 4-6 pieces per person.

Redwoods Golf Course

Redwoods Golf Course


Bacon Wrapped Scallops

Spring Rolls with Sweet Chili Sauce

Thai Chicken Satay

Crispy Filo Prawns

Crab Stuffed Mushroom Caps

Beef Satay


 Pulled Pork Crustini

Prawns with Cocktail Sauce

Strawberry Goat Cheese Crustini

Cranberry Brie Bites

Smoked Salmon on Pumpernickel

Seared Beef Tenderloin

Sesame Pan Seared Scallops
with a balsamic reduction

Redwoods Golf Course

Redwoods Golf Course

Platter Selections



Redwoods Golf Course

Redwoods Golf Course

Spinach and Artichoke Dip
served with french bread

Basket of Tortilla Chips with Salsa and Guacamole

Fresh Vegetables
with house ranch dip


Hummus and Tzatziki with Pita Bread

Display of Smoked Salmon
with cream cheese and assorted breads


Fresh Fruit Mirror

Assorted Deli Meat and Pickle Platter

Add Baguette and Accompaniments

International Cheese Selection

Assorted Mini Cocktail Pinwheel Wraps

Prawn Pyramid
with brandy cocktail sauce

Seafood Platter
smoked salmon, chilled prawns, marinated New Zealand green shell mussels

Fresh Oysters on the Half Shell

Redwoods Golf Course

Redwoods Golf Course

Select One (1) Main Dish from the Barbeque or Carved Menus

Redwoods Golf Course

Redwoods Golf Course


Certified AAA Angus Sirloin Steak
accompanied with a peppercorn sauce

BBQ Baby Back Ribs
with a bourbon glaze


Roast Baron of Beef
with a red wine au jus

Roast Pork Tenderloin
with a blueberry port wine reduction

Slow Roasted Prime Rib
with a bourbon peppercorn sauce

Roast Leg of Australian Lamb
with rosemary cabernet

Maple Glazed Ham



Redwoods Golf Course

Redwoods Golf Course

Choice of Two (2) Hot Dishes:

Spinach and Ricotta Agnolotti

Mediterranean Penne Pasta

Bow Tie Pasta 
with snow peas, asparagus and fire roasted peppers in a white wine alfredo sauce

Chicken Parmesan
chicken breast topped with a rich tomato sauce and reggiano parmesan cheese

Grilled Chicken Breast
 topped with a blueberry compote, fresh rosemary and balsamic reduction

Pan Seared Chicken Breast
with a lemon herb jus

Teriyaki Mandarin Glazed Chicken

Chicken Marsalla
grilled chicken breast topped with a portobello mushroom wine sauce

Wild Sockeye Salmon
in a sundried tomato vinaigrette

Sauteed tiger prawns
in a fresh garlic wine reduction

Choice of Two (2) Accompaniments:

Garlic Mashed Potatoes

Duchess Potatoes

Scallop potatoes au gratin

Roasted Fingerling Potatoes

Rice Pilaf

Candied Yams

Steamed Baby Carrots and Asparagus

Fresh Green Beans with Sautéed Onions and Smoked Bacon

Seasonal Harvest Vegetables



Choice of Four (4) Salads:

Redwoods Caesar Salad

Italian Corn Bread Salad
with sour cream dill dressing

Rotini and Parmesan Pasta Salad

Tuscan Wild Rice Salad

Margarita Potato Salad

Roasted Beet and Goat Cheese Salad
tossed with baby spinach leaves and candied pecans

Summer Greens with Assorted Dressings

Strawberry and Feta Salad
with a herb vinaigrette

Sesame Thai Noodle Salad

Mediterranean Greek Salad

Choice of Two (2) Platters:

Stuffed Roma Tomatoes
with feta and basil

Tomato and bocconcini
with a balsamic glaze

Roasted Button Mushrooms

Fresh Cut Vegetables
with house made dressing

Oven Roasted Italian Vegetables
with a pesto vinaigrette

Antipasto Platter

Assorted Pickle and Olive Platter


Fresh Baked Artisan Bread

Assorted Cakes, Pastries and Desserts by the glass


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