*Each entrée is served at stations by uniformed servers atop small plates with rolled linen napkins & fork SALADS Mozzarella Tomato Basil Towers Served on a Bed of Organic Greens With Rosemary Skewers (Seasonal) Roasted Beets on a Bed of Mixed Greens With Goat Cheese and Grainy Mustard Vinagrette Roasted Asparagus on a Bed of Arugula With Toasted Pine Nuts and Goat Cheese Or Fresh Mozzarella with Truffled Sherry Vinagrette Eggplant Lasagnettes With Basil Goat Cheese and Pomodoro Sauce Nicoise Salad With Green Beans, Hard Boiled Egg, Asparagus Served with a Classic Vinagrette Harvest Salad Organic Baby Greens with Gorgonzola Cheese, Dried Cherries and Candied Nuts Served with a Balsamic-Dijon Vinagrette Classic Caesar Salad With Blue Cheese, Crispy Bacon, Capers and Roasted Baby Tomatoes Served with a Classic Caesar Dressing Endive, Pear and Roquefort Salad Champagne Vinagrette Mozzarella, Tomato, Basil Towers With Rosemary on a Bed on Mixed Greens SOUPS (Served in Martini Glasses or Mini Espresso Cups) Curried Butternut Squash and Pear Bisque With Spiced Crème Fraiche Served in Martini Glass Sweet Potato and Apple Soup With Goat Cheese Crouton Lobster or Crab Bisque Served in Mini Espresso Cup Ginger Carrot Soup INTERACTIVE FOOD BARS Sesame Noodles served with Assorted Julienned Vegetables And Spiced Nuts Served in Mini Take Out Boxes with Chop Sticks Creamy Herbed Risotto Served in Martini Glasses with Assorted Toppings Micro Salad Bar With Assorted Greens, Seasonal Vegetables, Fruits, Nuts, and Dressings Mashed Potato Bar With Toppings Served in Martini Glasses Choose From Wassabi, Buttermilk, or Horseradish Mashed Potatoes PLATTERS Fruit/ Cheese/Hard Meats Platter With Assorted Breads and Crackers Baby Crudites Platter With Homemade Buttermilk or Ranch Dressing
 
 
 
 
 
 
 
MAIN COURSE
*Served as small plate or full service dinner
 
 
 
SMALL PLATES
 
 
Vegetarian
 
Risotto with Butternut Squash, Bok Choy and Toasted Hazelnuts
 
Individual Eggplant Lasagnas
Breaded Eggplant, Goat Cheese, Tomato Sauce, Basil
 
Wild Mushroom Quinoa Risotto
Sautéed Greens
 
Caramelized Onion Tart
Whole Wheat Pastry Crust
Herb Salad
 
Homemade Pumpkin Ravioli
With Sage Butter
 
 
Poultry
 
Roast Quail with Bacon and Honey
White Wine Pan Sauce and Sage
On Herbed Risotto
 
Oven Roasted Duck Breast
With Lingonberry Sauce or Fig Sauce
On Truffled Polenta
 
Quail with Pomegranate Sauce
Fried Polenta Cake with Pecorino
 
Proscuitto, Arugula and Gruyere Stuffed Organic Chicken Breasts
In White Wine Pan Sauce
Roasted Baby Potatoes
 
Chicken Roulade
With Grilled Baby Potatoes and Rosemary
 
Grilled Chicken with Chimicurri Sauce
With Fried Rice
 
Seafood
 
 
Seared Albacore Tuna
With Roasted Baby Potatoes, Fennel and Tapenade
 
Pan Roasted Halibut with Fresh Corn, Shallot and Tomato Relish
Herbed Risotto Side
 
Fresh Crab and Artichoke Risotto
 
Grilled Shrimp with Lemon and Oregano
On Herbed Risotto
 
Maple Soy Salmon with Black Sesame Seeds
On Ginger Scallion Fried Rice
 
Porcini Crusted Halibut or Sea Bass with Portabello Vinagrette
On Steamed Spinach
 
Sea Bass with Sake Braised Mushrooms and Asparagus
On Ginger Scallion Fried Rice
 
Roast Salmon with Coconut Curry Sauce
Steamed Bok Choy and Sticky Rice
 
 
Meat
 
Peppercorn Crusted Fillet of Beef
With Wasabi Cream Sauce and Horseradish Whipped Potatoes
 
Proscuitto Wrapped Fillet of Beef with Cabernet Sauce
Caramelized Onion and Goat Cheese Gratin
 
Oven Roasted Pork Tenderloin with Cranberry Cognac Sauce
On Creamy Parmesan Polenta
Or Goat Cheese Mashed Potatoes
 
Fennel and Herb Crusted Pork Loin
With Apple Compote and Roasted Baby Potatoes
 
Veal Chops with Spinach-Chorizo Stuffing
Wild Rice Risotto
 
Roast Lamb with White Beans
Balsamic Glazed Baby Carrots
 
Red Wine Braised Short Ribs
With Fall Vegetables
Spinach and Gruyere Mashed Potatoes
 
 
 
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Catering & Chefs
San Francisco Bay Area Catering
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