Distinct Themed Stations

Hors d’oeuvres, displays and stations can easily be accommodated at most venues.
They are custom designed to your desires after a consultation with Chef Joel.
Basic station buffets are generally comprised of three to five areas:
Carving or Hot Entrée, Salads & Charcuterie, Seafood, Pasta and Desserts.
Chef Joel can guide you through the planning of a basic station buffet layout -
which is very appropriate for many special occasions.

North Beach Antipasto
This Italian/California taste extravaganza includes:

  • Grilled Asparagus
  • Olives Potpourri
  • Mushrooms a la Greque
  • Cherry Peppers
  • Sonoma Baby Mozzarella
  • Pepperocini
  • Sallami
  • Grilled Egg Plant, Zuccnini, Yellow Squash
  • Fire Roasted Red and Green Peppers
  • Drizzled with aged and reduced balsamic vinaigar

Italian Pasta Ristoranti
Comfort food begins with Italian

  • Grilled Sausage and Peppers
  • Grilled Vegetables
  • Chicken or Veal Parmigiana
  • Saltimbocca
  • Focaccia or Garlic Bread
  • Bottomless Caesar
  • Pasta Possibilities Include:
    Alfredo Primavera, Carbonara,  Putanesca,
    Smoked Salmon and Cream Sauce,
    Rosemary Marinated Chicken Pesto, Pomadora, Cappolini and Rock Shrimp, Gorgonzola and Roasted Garlic Cream, Quattro Fromage, Roasted Red Bell Pepper, Eggplant and other Italian Vegetables,
    Tri Color Tortilini with Pruscitto and Peas

Tex-Mex Southwestern Fiesta
Inexpensive and "oh so yummy!"

  • Tacos and Fajitas
  •  Fresh Chips, Guacamole and Fresh Salsa
  • Burritos and Chili Cups
  • Corn Bread
  • Quesadillas
  • All the traditional accompaniments:
    Jicama, Olives, Jalapenos, Green Onions, Shredded Cheese & Lettuce, Sour Cream, Tomatoes,  Chopped Cilantro

The Raw Bar
Classic and Still Very Popular

  • Oysters, Prawns, Clams, Mussels, and Dunginess Crab displayed on ice
  • Fresh Lemon, Sauce Mignonette, and Sauce New Orleans
  • Raw or cooked, the preparations of these Fruits de Mer  are as vast as the seas from which they come. You may specify any method that you desire.
  • Cold Poached Salmon Doria
  • Russian Blinis with Sour Cream and
  • Whole Side of Smoked Salmon with traditional Garnish
  • Prawn Showpiece

Carving Station Magnifico
Still the most popular

A professional Chef, smartly dressed in whites, neckerchief and tope will personally carve a portion of whole meats, fish or poultry for your guests. 

Popular choices include:
  • USDA Prime or Choice
     New York Strip Loin, Prime Rib of Beef Roti, Roasted Beef Tenderloin,
    Marinated Beef Tri Tip, Flank Steak
    or Skirt Steak. All can be dry rubbed or rubbed with Roasted Garlic
  • Country Baked or Spiral Cut Honey Ham
  • Mesquite Grilled Turkey Breastr
    with Thai Plum Sauce
  • Mixed Grill of Beef, Pork, Lamb, Prawns, Poultry and Sausage
  • Traditional Beef or Salmon Wellington
  • Leg of Sonoma Lamb, Medium Rare rubbed with Garlic and Rosemary
  • Sun dried Cherry-Stuffed Pork Loin

Mother Lode of Steak Tartar
This Station is a Show Stopper

Steak Tartar like you have never had before. 
A whole USDA Choice Black Angus Beef Filet is shaved to order and mixed with your guest's favorite accompaniments.
Served on a house made crustini.
A side of Fresh Wild Caught Salmon may be added to this station for a real
Steak and Salmon Tartar  "Surf & Turf".  
Chopped Onion, Chopped Hard-boiled Eggs, Chopped Parsley, Capers, Anchovies, Fresh-Grated Horseradish, Tabasco Sauce, Worcestershire Sauce,  Dijon Mustard, Lemon Zest, Cognac, Sun Dried Tomatoes, Fresh Cut Chives are some of your options to complete this taste sensation.
Your personal attending chef graciously assembles this marvelous mixture  and presents the individual morsals to your awaiting guests.
This station is pure fun and is usually the last to close.

Café Joël
Hangar 6, Suite #100, Hamilton Landing
Old Hamilton Field Air Force Base
Novato, CA  94949
Phone: (415) 883.3797
Fax: (415) 883.3758