ten carrot Catering™
About Ten Carrot Catering™
Eat with purpose. Celebrate with joy.
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from the Field
Five Grain Stuffed Bell Pepper Red bell pepper stuffed with ancient five grain blend including quinoa, wild rice and barley, black beans, spinach and roasted corn.
-Paired with-
Mushroom Ravioli Portabella, crimini and Shiitake filled ravioli in white wine cream sauce.
-Served with-
Garlic Yukon Gold Whipped Potatoes Yukon potatoes with garlic, scallions, cream and butter.
Seasonal Herbs and Garlic Vegetables Fresh seasonal variety of locally grown oven roasted vegetables with fresh herbs and garlic.
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Locally Sourced Micro Green Baby Spinach Salad Red and green baby spinach, hearts of palm, slivered almonds, heirloom tomatoes, and wasabi micro greens with a homemade avocado dressing.
Tuscana
Chef’s Harvest Roast USDA Choice Beef stuffed with roasted garlic , infused with Fresh Rosemary & Thyme, Rubbed with Whole Grain Mustard, and topped with a Mediterranean Style Olive Au Jus Sauce.
-Paired with-
Marinated Stuffed Gruyere and Parmesan Cheese Chicken Marinated grilled chicken breast topped with an heirloom tomato, basil, and garlic sauce.
-Served with-
Shiitake Mushroom Risotto Cakes Arborio rice, mushrooms, parmesan cheese, cream, garlic and basil.
Five Grain Stuffed Bell Pepper Red bell pepper stuffed with a five ancient grain blend including quinoa, wild rice, barley, black beans, spinach and roasted corn, delicately mixed with fresh pesto sauce.
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Fresh Strawberry Baby Kale Salad Organic baby kale, fresh strawberries, goat cheese, macadamia nuts, sweet peppers, and pea tendrils with a house balsamic vinaigrette.
Chicken & Pasta
California Artisan Chicken Picatta Marinated chicken breast with lemon, herbs, caper beurre blanc
-Paired with-
Butternut Squash Ravioli Butternut squash ravioli in your choice of Pomodoro or cream sauce.
-Served with-
Shiitake Mushroom Risotto Cakes Arborio rice, shiitake mushrooms, parmesan cheese, cream, garlic and basil.
Seasonal Herbs and Garlic Vegetables Fresh seasonal variety of locally grown, oven roasted vegetables with fresh herbs and garlic.
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Sun-Dried Cranberry Caramelized Walnut Salad Sun-dried cranberries, caramelized walnuts and gorgonzola crumbles with a house balsamic vinaigrette.
Classic Hors D’oeuvres
Local Honey Peaches & Cream -Chef’s Choice- Tart Peaches and Crème fraîche sweetened with local honey and topped with sliced almonds.
Petite Allumette Vegetables Colorful array of crisp, seasonal julienne cut vegetables delicately arranged atop your choice of two gourmet spreads such as Vegetable & Herb Dip or Roasted Red Pepper Hummus.
Stacked Fruit Skewers Fresh, chilled seasonal fruit skewers beautifully and carefully presented.
Stuffed Mushroom Caps White Mushroom Caps stuffed with a combination of four cheeses, bacon, sun-dried tomatoes and chopped bell peppers.
Fried Ravioli Breaded ravioli, stuffed with jalapeño cheese and served with avocado ranch and churrasco sauce.
Baby Heirloom Bruschetta Baby heirloom tomatoes marinated in sweet basil, garlic and extra virgin olive oil served on a parmesan crostini with goat cheese, drizzled with balsamic glaze.
Roasted Andouille Sausage Kabobs Smokey Cajun sausage, sweet bell peppers and red onions roasted on a skewer with a BBQ glaze.
Buffalo Chicken Empanadas Buffalo style chicken with blue cheese in a crispy empanada topped with avocado chipotle ranch and chili pepper.
Roasted Tomato Bisque Cordials & Grilled Cheese with Grilled Cheese Roasted pepper and tomato bisque served with a three cheese grilled sandwich on garlic flatbread.
Basil & Cherry Tomato Caprese Kabobs Skewered fresh mozzarella, basil, and heirloom tomatoes with a balsamic drizzle.
Ripe Fig Prosciutto Crostini -Chef’s Choice- Ripe Figs paired with imported Prosciutto and fresh goat cheese on a crostini
Mixed Vegetable Gazpacho Chilled soup of cucumber, tomato, and bell pepper served in a cordial glass.
Premium Hors D’oeuvres
Seared Ahi Sushi grade marinated ahi tuna, sesame seeds, mango salsa, cucumber, wasabi crème fraîche.
Crab & Lobster Won Tons Lump crab, Maine lobster and goat cheese in a crispy wonton shell with sweet chili sauce.
Barramundi Ceviche Shooter – Chef’s Signature Dish – Asian Sea Bass cured in lime juice with cilantro tomatoes and Bermuda Onions served in a shot glass with fresh avocado salsa, chipotle aioli and crispy tortilla strips.
Bacon Wrapped Scallops Served with chive aioli.
Braised Short Rib Slow house braised beef short rib served in red wine au jus
Choripán Sliders Flavorful South American grilled sausage served on mini baguettes with chimichurri sauce and micro arugula.
Mini Beef Wellington Beef tenderloin wrapped in puff pastry with caramelized onion and balsamic vinegar.
San Diego Venues
Limited 2025 dates available
Welcoming reservations through 2027
San Diego Venues
Limited 2025 dates available
Welcoming reservations through 2027
Terra
starlit mountaintop
Twin Oaks
hidden garden
tivoli
tuscan villa
Green Gables
twinkle lit forest
Ethereal GARDENS
romantic estate
Botanica
tropical oasis
Contact Us
Weddings within reach.