Menu
Prices subject to change without notice. An 18% gratuity will be added to parties of 8 or more.
Please choose one of the categories above.
Lunch & Dinner Buffets
Plated Lunch Menu
Plated Dinner Menu Packages
top
Hors D'oeuvres Platters
Minimum order of 25 pieces per order.
Fesh Garden Crudite
Grilled seasonal vegetables with fresh thyme, roasted peppers, baby artichokes, kalamata olives, capers & feta cheese.
Fruit & Cheese Display
Accompanied by seasonal fruits, spiced nuts & crackers.
Sesame Seared Ahi Tuna
Served with ginger wasabi aioli.
Warm Crab & Artichoke Dip
Blue crab, tender artichokes & spinach blended with four cheeses. Served au gratin with corn chips.
Bay Scallop & Shrimp Ceviche
Citrus marinated with minced onion, tomato, cilantro & jalapenos. Served with fresh avocado & tortilla chips.
Seafood On Ice
Large shrimp, ahi tuna sashimi, oysters on the half shell, crab meat & smoked salmon. Accompanied with cocktail sauce, & fresh lemon wedges.
top
Hot Displayed Hors D'oeuvres
Minimum order of 25 pieces per order. Tray passed hot or cold hors d'oeuvres available for private events only.
Chicken Skewers
With Thai peanut sauce.
Marinated Beef Skewers
With horseradish dipping sauce.
Calamari Fritti
With cocktail sauce.
Thai Chicken Spring Rolls
With sesame soy dipping sauce.
Fried Or Steamed Raviollies
Cajun Barbecue Shrimp
*Crab Stuffed Mushrooms
*Petit Crab Cakes
With whole grain mustard aioli.
*Sweet and Spicy Coconut Shrimp
With roasted pineapple and chili syrup.
*Bacon Wrapped Scallops
With brown sugar soy glaze.
top
Cold Displayed Hors D'oeuvres
Minimum order of 25 pieces per order. Tray passed hot or cold hors d'oeuvres available for private events only.
Proscuitto Wrapped Asparagus
And whole grain mustard vinaigrette.
Crostini with Hummus
And roasted peppers.
Bruschetta
With fresh mozarella, tomato and basil.
Spicy Crab On A Marinated Cuccumber
Sliced Pear Brie & Black Pepper Canapes
*Ahi Tuna Poke
With fried wontons and avocado.
*Shrimp Cocktail
top
Salads
Minimum 35 guest for Buffet option. Includes TAPS sourdough bread, freshly micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax. Select two salad choices.
Classic Caesar
With fresh baked croutons & Grana Padano cheese.
Baby Mixed Greens
With raspberry vinaigrette.
Simple Green Salad
Salinas Valley organic greens with spun carrot & tomato wedge with balsamic dressing.
The Taps Salad
With butter lettuce tossed in a Green Goddess dressing with bay shrimp, candied pecans, Maui onions & Roma tomato.
Toasted Pecan & Granny Smith Apple Salad
Vermont maple dressing, mixed baby greens, crumbled blue cheese & candied black pepper bacon.
Asian Pear Salad
Tender butter lettuce lightly tossed in a simple lavender vinaigrette with toasted almonds, Asian pears, & drizzled with pumpkin seed oil.
top
Accompaniments
Minimum 35 guest for Buffet option. Includes TAPS sourdough bread, freshly micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax. Select two accompaniments.
Roasted Garlic Mashed Potatoes
Roasted Red Potatoes
With garlic & rosemary.
Rice Pilaf
Buttered Fresh Green Beans
Seasonal Mixed Vegetables
Buttered Asparagus
top
Entrees
Minimum 35 guest for Buffet option. Includes TAPS sourdough bread, freshly micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax. Please select two entrees choices.
Drunken Mahi Mahi
Accompanied by crab tostadas topped with tomatillo-avocado salsa & Cotija cheese.
Roasted Atlantic Salmon
With a brown sugar glaze and 12 year old balsamic vinegar.
Roasted Top Sirloin
Brushed with roasted garlic butter.
Herb Roasted Chicken
With garlic & herb pan jus.
Shellfish Ravioli with Sauteed Gulf Shrimp
Sauteed gulf shrimp served with lobster, crab & shrimp filled raviolis finished in a classic white wine, herb butter sauce.
top
Carving Station
Minimum 35 guest for Buffet option. Includes TAPS sourdough bread, freshly micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax. All of the following Carving Stations can be added to the buffet at an additional fee per person.
Roast Prime Rib of Beef
With jus & creamed horseradish.
Oven Roasted Turkey Breast
Served with pan gravy & cranberry compote.
Mushroom Duxelle Stuffed Pork Loin
Served with grainy mustard ale sauce.
Herb Roasted Baron of Beef
Served with jus & creamed horseradish.
Applewood Smoked Ham
Served with maple pecan glaze.
top
Buffet Desserts Displayed Only
Minimum 35 guest for Buffet option. Includes TAPS sourdough bread, freshly micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax. Minimum Order of 25 per Each Item.
Flourless Chocolate Cake
New York Style Cheesecake With Sour Cream Topping
Chocolate Dipped Strawberries
Glazed Fruit Tartlettes With Vanilla Bean Custard
Tiramisu
Coconut Macaroons Drizzled With Milk Chocolate
Mini Creme Brulee
Vanilla Custard Cream Puffs
Mini White & Dark Chocolate Dipped Brownies
top
Starters
Groups of 40 or more: Guest may select one starter. Groups of 20-40: Guest may select two starters. All prices are subject to a 20% service charge & current sales tax.
New England Clam Chowder
Traditional white chowder of chopped clams, potatoes, leeks and finished with cream sherry.
N'Awlins Style Gumbo
A rich stew of chicken, smoked ham and Andouille sausage topped with Cajun dirty rice.
Classic Caesar
Crisp Romaine and fresh baked croutons topped with grated Grana Padano cheese.
Simple Green
Salinas Valley organic greens with spun carrot & tomato wedge with balsamic dressing.
Toasted Pecan & Granny Smith Apple Salad
Vermont maple dressing, mixed baby greens, Cotija cheese & candied black pepper bacon.
Asian Pear Salad
Tender butter lettuce lightly tossed in a simple lavender vinaigrette with toasted almonds, Asian pears, & drizzled with pumpkin seed oil.
top
Entrees-Menu Option 1
All entrees include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee & tea. Groups of 35 & over: select two entrees. Groups of 35 & below: select three entrees. All prices are subject to a 20% service charge & current sales tax.
Chicken Caesar Salad
Crisp Romaine and fresh baked croutons topped with grated Grana Padano cheese.
B.L.A.T.T.
Applewood smoked bacon, green leaf lettuce, avocado, roast turkey and tomato on toasted ciabatta bread with Green Goddess dressing.
Taps Burger
12 ounces of lean ground beef broiled to order, topped with aged cheddar, garnished with red onion, beefsteak tomato, mayonnaise & lettuce and served on a potato roll with garlic & parsley fries.
Jerome & Jose's Jambalaya
Family friends Jerome and Jose brought this recipe from Louisiana. Shrimp, chicken, Andouille sausage & smoked ham simmered in a secret tomato cayenne broth. Served with dirty rice & slivered green onions.
Chicken Penne Pasta
Herbed grilled chicken breast, tossed with sun dried tomatoes, broccoli florettes, fresh herbs in a white wine sauce & Grana Padano cheese.
Pan Seared Rainbow Trout
With a sun-dried tomato, Kalamata olive, & basil tapenade, over Thai jasmine confetti rice, with herb lemon butter.
Victor's Fish & Chips
New England Cod dipped in our brewmaster's award winning Cream Ale & flash fried. Served with tartar sauce, garlic parsley fries & Louisiana hot slaw.
Mahi Mahi Fish Tacos
Blackened Mahi Mahi in corn tortillas with shredded cabbage, guacamole & chipotle sour cream. Served with dirty rice, pico de gallo & black beans.
top
Entrees-Menu Option 2
All entrees include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee & tea. Groups of 35 & over: select two entrees. Groups of 35 & below: select three entrees. All prices are subject to a 20% service charge & current sales tax.
Cedar Plank Salmon
Seasoned with a brown sugar glaze broiled atop a cedar plank. Served with Thai jasmine confetti rice & seasonal vegetable.
Penne Szechwan
Marinated beef tenderloin and shrimp over penne tossed in spicy Thai sauce with shiitake mushrooms & slivered green onions.
Top Sirloin
Cooked medium served with fresh seasonal vegetables & garlic mashed potatoes.
Drunken Mahi Mahi
Blackened Mahi Mahi with a splash of Tequila over a creamy tomato risotto. Accompanied by crab tostadas topped with tomatillo-avocado salsa and Cotija cheese.
Achiote Rubbed 16oz Pork Chop
Fire grilled & served with cumin spiked black beans & dirty rice, topped with grilled corn relish.
Lemon & Thyme Roasted Half Chicken
Served with seasonal vegetables & roasted potatoes, finished with garlic herb pan jus.
top
Entrees-Menu Option 3
All entrees include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee & tea. Groups of 35 & over: select two entrees. Groups of 35 & below: select three entrees. All prices are subject to a 20% service charge & current sales tax.
Sake Marinated Chilean Sea Bass
Served pan roasted over Japanese sticky rice & sauteed spinach, accompanied by red jam.
Grilled Swordfish
Rosemary-pesto rubbed & served over garlic mashed potatoes, accompanied with shiitake mushrooms, swiss chard stir fry, finished with roasted red pepper coulis.
New York Strip
Cooked medium served with fresh seasonal vegetables and garlic mashed potatoes.
Ribeye
Cooked medium served with fresh seasonal vegetables & garlic mashed potatoes.
Alaskan King Crab Linguine
Tequila lime cream sauce with shiitake mushrooms, tomatoes, onions & cilantro, topped with Manchego cheese.
Creole Spiced Jumbo Shrimp
On top of TAPS own dirty rice with braised Swiss chard & browned garlic butter.
top
Plated Desserts
Select one dessert. All prices are subject to a 20% service charge & current sales tax.
Classic Creme Brulee
Caramelized Tahitian vanilla bean custard with fresh seasonal berries & a sliced almond tuile.
Flourless Chocolate Gateau
Flourless chocolate cake layered with dark chocolate mousse & finished in a vanilla cr�eme anglaise, dark chocolate sauce.
Icebox Cheese Cake
Sweetened cream cheese with Tahitian vanilla & graham cracker crust, served with seasonal berry coulis.
Crepes And Nutella
Home made crepes smothered with French hazelnut chocolate sauce, crispy almond brittle, fresh berries & finished with Tahitian vanilla bean ice cream.
Almond Fanancier Cake
With TAPS homemade cookie & praline cream.
top
Starters
Groups of 35 & over: Select two entrees. Groups of 35 & below: Select three entrees. All prices subject to a 20% service charge & current sales tax.
New England Clam Chowder
Traditional white chowder of chopped clams, potatoes, leeks & finished with cream sherry.
N'Awlins Style Gumbo
A rich stew of chicken, smoked ham & Andouille sausage topped with Cajun dirty rice.
Classic Caesar
Crisp Romaine & fresh baked croutons topped with grated Grana Padano cheese.
Simple Green
Salinas Valley organic greens with spun carrot & tomato wedge with balsamic dressing.
Toasted Pecan & Granny Smith Apple Salad
Vermont maple dressing, mixed baby greens, crumbled blue cheese & candied black pepper bacon.
Asian Pear Salad
Tender butter lettuce lightly tossed in a simple lavender vinaigrette with toasted almonds, Asian pears, & drizzled with pumpkin seed oil.
top
Entrees-Option 1
All Entrees Include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax.
Cedar Plank Salmon
Seasoned with a brown sugar glaze broiled atop a cedar plank. Served with Thai jasmine confetti rice & seasonal vegetable.
Shellfish Ravioli With Sauteed Gulf Shrimp
Sauteed gulf shrimp served with lobster, crab & shrimp filled raviolis finished in a classic white wine, herb butter sauce.
Top Sirloin
Cooked medium served with fresh seasonal vegetables and garlic mashed potatoes.
Half Roasted Chicken
One-half roasted chicken with sauteed� baby carrots & roasted red potatoes, finished in garlic & herb pan jus.
Jerome & Jose's Jambalaya
Family friends Jerome and Jose brought this recipe from Louisiana. Shrimp, chicken, Andouille sausage & smoked ham simmered in a secret tomato cayenne broth. Served with dirty rice & slivered green onions.
Achiote Rubbed 16oz Pork Chop
Fire grilled & served with cumin spiked black beans & dirty rice, topped with grilled corn relish.
Pan Seared Rainbow Trout
With a sun-dried tomato, Kalamata olive, & basil tapenade, over Thai jasmine confetti rice, with herb lemon butter.
top
Entrees-Option 2
All Entrees Include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax.
Ribeye
Cooked medium served with fresh seasonal vegetables and garlic mashed potatoes.
Grilled Swordfish
Rosemary-pesto rubbed & served over garlic mashed potatoes, accompanied with shiitake mushrooms, swiss chard stir fry, finished with roasted red pepper coulis.
Drunken Mahi Mahi
Blackened Mahi Mahi with a splash of Tequila over a creamy tomato risotto. Accompanied by crab tostadas topped with tomatillo avocado salsa & Cotija cheese.
Sesame Crusted Albacore Tuna
Served over garlic mashed potatoes with Thai brown butter & coconut crusted fried bananas.
Creole Spiced Jumbo Shrimp
On top of TAPS own dirty rice with braised Swiss chard & browned garlic butter.
Scampi & Top Sirloin
Shrimp saut�eed with garlic herb butter and top sirloin served with fresh seasonal vegetables & garlic mashed potatoes.
top
Entrees-Option 3
All Entrees Include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax.
Sea Scallops
Fresh scallops sauteed in a white wine, garlic butter sauce, accompanied by porcini mushroom risotto & sauteed asparagus.
Filet Mignon
With fresh seasonal vegetables & mashed potatoes. Add Scampi or Oscar.
14oz New York Strip
Accompanied by Gorgonzola walnut raviolis, caramelized shallots & herb balsamic reduction.
Seared Yellowfin Tuna
Served with sauteed spinach, toasted macadamia nuts, seasonal vegetable, & Japanese rice finished with a soy wasabi glaze.
Sake Marinated Chilean Sea Bass
Served pan roasted over Japanese sticky rice & sautéed spinach, accompanied by red, green & yellow pepper jam.
King Crab Legs
Crab legs baked in garlic, butter and white wine. Served with vegetables medley & roasted red potatoes.
Double Cut Rack Of Lamb Chops
Over gnocchi, baby carrot, & asparagus spear saute. Finished with a tamarind port wine reduction and kiwi-mint relish.
top
Entrees-Option 4 (Starters)
All Entrees Include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax. Select one starter.
Shrimp Or Scallop Caesar Salad
Drizzled with our homemade Caesar dressing & finished with fresh parmesan cheese.
Lobster Bisque
Garnished with creme fraiche.
Caprese Salad
Thick slices of tomatoes layered with fresh mozzarella & basil. Drizzled with balsamic vinegar & extra virgin olive oil.
top
Entrees-Option 4 (Entrees)
All Entrees Include: Starter, entree, dessert, TAPS Fresh baked sourdough bread, micro roasted coffee, decaffeinated coffee & tea. All prices subject to a 20% service charge & current sales tax.
Australian Lobster Tail
A hearty 10 to 12 ounce Australian cold water tail baked in garlic, butter & white wine. Served with buttered asparagus & garlic mashed potatoes.
Filet Mignon & Sake Glazed Chilean Seabass
Duet of Filet Mignon & Sake glazed Chilean Seabass served pan roasted over Japanese sticky rice & sauteed spinach, accompanied by red jam.
Jumbo King Crab Legs
Served with drawn butter, garlic mashed potatoes, & mixed vegetables.
Ribeye & Day Boat Scallops
Served with garlic mashed potatoes & mixed vegetables.
top
Plated Desserts
Select one dessert.
Classic Creme Brulee
Caramelized Tahitian vanilla bean custard with fresh seasonal berries & a sliced almond tuile.
Flourless Chocolate Gateau
Flourless chocolate cake layered with dark chocolate mousse & finished in a vanilla creme anglaise, dark chocolate sauce.
Icebox Cheese Cake
Sweetened cream cheese with Tahitian vanilla & graham cracker crust, served with seasonal berry coulis.
Crepes And Nutella
Home made crepes smothered with French hazelnut chocolate sauce, crispy almond brittle, fresh berries & finished with Tahitian vanilla bean ice cream.
Almond Fanancier Cake
With TAPS homemade cookie & praline cream.