Catering

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Organic Field Pairing
Stuffed Bell Pepper
Red bell pepper stuffed with wild rice, black beans, spinach and roasted peppers.

-Paired with-

Mushroom Ravioli
Wild mushroom ravioli in your choice of cream or pomodoro sauce.

-Served with-

Yukon Gold Whipped Potatoes
Yukon potatoes with garlic, scallions, cream and butter.

Organic Seasonal Vegetables
Fresh seasonal variety of locally grown, organic vegetables.
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Baby Spinach Salad
Red and green baby spinach, hearts of palm, slivered almonds, heirloom tomatoes, and wasabi micro greens with a lemon herb vinaigrette.

Tuscana Pairing
Arrosto di Tuscany
Chef’s specialty
Roast beef marinated with garlic, dijon mustard, olive oil and salt & pepper, charbroiled and topped with tomatoes, basil, garlic, anchovies, au jus sauce.

-Paired with-

Chicken Pomodoro
Marinated grilled chicken breast topped with an heirloom tomato, basil, and garlic sauce.

-Served with-

Risotto Cakes
Arborio rice, wild mushrooms, parmesan cheese, cream, garlic and basil.

Stuffed Bell Pepper
Red bell pepper stuffed with wild rice, black beans, spinach and roasted peppers.

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Strawberry Baby Kale Salad
Organic baby kale, fresh strawberries, goat cheese, macadamia nuts, sweet peppers, and pea tendrils with a house balsamic vinaigrette.

Santa Maria Pairing
Santa Maria Tri-Tip
Marinated, grilled and served with a blue cheese demi-glaze.

-Paired with-

Apricot Chipotle Chicken
Apricot and chipotle pepper glaze served over a grilled chicken breast.

-Served with-

Yukon Gold Whipped Potatoes
Yukon potatoes with garlic, scallions, cream and butter.

Organic Seasonal Vegetables
Fresh seasonal variety of locally grown, organic vegetables.

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Cranberry Walnut Salad
Sun-dried cranberries, caramelized walnuts and gorgonzola crumbles with a house balsamic vinaigrette.

Chicken & Pasta Pairing
California Artisan Chicken Picatta
Local marinated chicken breast with fresh lemon, herbs and olive oil topped with capers.

-Paired with-

Butternut Squash Ravioli
Butternut Squash Ravioli in your choice of Pomodoro or cream sauce.

-Served with-

Wild Mushroom Risotto Cakes
Arborio rice, wild mushrooms, parmesan cheese, cream, garlic and basil.

Seasonal Vegetable Mix
Fresh seasonal variety of locally grown, organic vegetables.

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Cranberry Walnut Salad
Sun-dried cranberries, caramelized walnuts and gorgonzola crumbles with a house balsamic vinaigrette.

Classic Hors D’oeuvres
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.

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.

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 ranch and chipotle aioli.

Tomato Bisque Shooters
with Grilled Cheese
Roasted pepper and tomato bisque served with a three cheese grilled sandwich on garlic flatbread.

Caprese Kabobs
Skewered fresh mozzarella, basil, and heirloom tomatoes with a balsamic drizzle.

Peaches and Cream
-Chef’s Choice-
Tart Peaches and Crème fraîche sweetened with local honey and topped with sliced almonds

Fig Prosciutto Crustini
-Chef’s Choice-
Ripe Figs paired with imported Prosciutto and fresh goat cheese on a crostini

Gazpacho Shooters
Chilled soup of cucumber, tomato, and bell pepper served in a cordial glass.

Premium Hors D’oeuvres
Seared Ahi
Sushi grade ahi tuna with a wasabi créme fraîche pickled ginger, cucumber.

Crab & Lobster Won Tons
Lump crab, Maine lobster and goat cheese in a crispy wonton shell with sweet chili and soy wasabi.

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.

Choripán Sliders
Flavorful South American grilled sausage served on mini baguettes with chimichurri sauce.

Mini Beef Wellington
Beef tenderloin wrapped in puff pastry with caramelized onion and balsamic vinegar.

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