We create the best catering menus in San Diego that celebrate our different cultures.

 

Brunch

Greek Yogurt Parfait

fresh berries, honey roasted almonds, housemade granola crumble and dried cherries

Avocado Toast on Whole Grain

Omelette Bar

spinach Florentine, Madeira mushroom shallot, ham, pancetta, Swiss, cheddar, tomatoes, onions, fresh herbs & ranchero sauce

Créme Brulee French Toast

Chicken, Apple & Chardonnay Sausage

Hash Brown Gratin

Fresh Squeezed Juices

orange and apricot pineapple

Freshly Brewed Regular and Decaffeinated Coffee

Sumatra Golden Mandheling

 

 

We happily accommodate dietary preferences

such as gluten, lactose, nut allergies, vegetarian and vegan

Cocktail Party

A Selection of Tray Passed Hors d’oeuvres
Ahi Poke

on a wonton crisp with fresh pear & mango, spicy aioli and wasabi tobikko

Agave Glazed Pork Belly

on crouton with chipotle mustard

Caprese Skewer

sweet 100 tomato, fresh mozzarella, artichoke heart, basil pesto vinaigrette

Hors d’oeuvres Table
Grilled Asparagus, Tarragon Oil, Tomato Vinaigrette

Warm Brie, Toasted Almonds, Grand Marnier & Apricot Glaze

California Artisan Cheeses

Rustic Breads

Red Seedless Grapes

Herb and Pepper Roasted Tenderloin of Beef

on crostini, micro arugula, artichoke aioli and parmesan curl

Smoked Chicken and Leek Purse

sweet onion marmalade and cilantro in a crepe purse, tied with a chive

Tuscan Chilled Salmon

lemon zest, honey, kalamata olives, fresh basil, anchovy, crushed pepper on artisan flatbread with herb aioli

  

We happily accommodate dietary preferences

such as gluten, lactose, nut allergies, vegetarian and vegan

Buffet

A Selection of Tray Passed Hors d’oeuvres
Spiced Pear, Brie & Gorgonzola Quesadilla

with tomatillo salsa

Grilled Prosciutto Wrapped Jumbo Gulf Shrimp Skewer 

basil oil

Pork Tenderloin Bruschetta

lemon-herb-pistachio crusted goat cheese on garlic crostini

Dinner
Grilled Locally Grown Seasonal Vegetables

Crown Point Salad

butter lettuce, roquefort, seasoned walnuts, hearts of palm, in season oranges and homemade croutons tossed with a creamy vinaigrette

Honey Thyme Frenched Herb Roasted Chicken

Grilled Herb Crusted Flat Iron Steak

classic chimchurri

Pan Seared Local Seabass

saffron cream

Potato and Root Vegetable Gratin

Hand Crafted Rustic Bread and Butter

 

We happily accommodate dietary preferences

such as gluten, lactose, nut allergies, vegetarian and vegan

 

Station

One
Dim Sum served in a petite bamboo steamer

Asian pork meatballs on snow pea picks

homemade chicken pot stickers with chili mint sauce

chilled vegetable salad roll with cashew dipping sauce

maple soy salmon suckers with black pepper crust

savory duck, ginger, sweet onion, plum jam and balsamic in steamed bao

soy sauce, ponzu and spicy chili sauce

Two
Braised Beef Short Ribs

Yukon Gold, Goat Cheese & Cauliflower Puree

Roasted Butternut Squash Salad 

field greens, candied pepitas, parmesan curl, pomegranate vinaigrette

Three
Pan Seared Local Seabass

ginger butter sauce

Quinoa Pilaf

green onions, cilantro, diced sweet potato, dried cranberries, toasted pecans and orange zest

Four
Spinach and Ricotta Ravioli

with a sun dried tomato, olive & goat cheese cream

and
Wild Mushroom Ravioli

with crispy shallots, fresh basil and parmesan curls

Roasted Locally Grown Vegetables 

 

We happily accommodate dietary preferences

such as gluten, lactose, nut allergies, vegetarian and vegan

Seated

A Selection of Tray Passed Hors d’oeuvres
Grilled Shitake Mushroom and Sun-dried Tomato Relish

on cheesy polenta in a petite spoon

Salmon Poke

in petite spoon micro cilantro

Smoked Duck

on crispy sweet potato with yuzu marmalade and pomegranate gem

Petite French Cut Lamb Riblet 

chipotle mustard crust

Starter
Roasted Beets and Point Reyes Blue Cheese Wedge

baby greens, Cara Cara oranges, hazelnuts, truffle shallot vinaigrette

Duo Entrée
Tenderloin of Beef

Port wine reduction

Classic Shrimp Scampi

Pommes Anna

stacks of sliced yukon gold potato roasted with butter & thyme

Locally Grown Roasted Vegetable Stack

A Selection of Rustic Breads and Butter

 

We happily accommodate dietary preferences

such as gluten, lactose, nut allergies, vegetarian and vegan

Dessert

Crepes Sucrees
Lemon Curd, Chocolate Mousse or Warm Berries
Homemade Whipped Cream, Chopped Nuts and Chocolate Sauce

Very Chocolate Mousse Martini
Fresh Seasonal Berries Infused with Grand Marnier, Homemade Whipped Cream

Homemade Smore’s Squares 
Graham Cracker Crust, Kahlua Cognac Chocolate Marshmallow Fluff Meringue

Ice Cream Sundae Bar  
Vanilla Bean Ice Cream
Hot Chocolate Sauce, Caramel Sauce, M&M’s, Oreo Cookie Crumble, Fresh Berries Homemade Whipped Cream and Chopped Nuts

Crème Brulee Napoleon with Fresh Strawberries 
Layers of Rich Custard Alternate with Layers of Crisp Phyllo and Sliced Berries Surrounded by a Strawberry Sauce Swirled with Crème Fraiche

Chocolate Pots de Crème
Homemade Whipped Cream and Fresh Berry
Hazelnut Cookie Kiss

Mini Dessert Buffet
Pear and Berry Frangiapane Tartlet
Passionfruit Tartlet with Fresh Berry and Candied Blood Orange
Black & White Chocolate Squares
Carrot Cake with Cream Cheese Frosting
German Chocolate Squares
Cappuccino Praline Cookies
Apricot Buttercream Squares
Lemon Macadamia Nut Tarts
Orange Cookie Dipped in White Chocolate
Belgian Chocolate Cakes Dusted with Copper

 

We happily accommodate dietary preferences

such as gluten, lactose, nut allergies, vegetarian and vegan

Winter Station Menu

A Selection of Tray PassedPassed Hors d’oeuvres

Moussaka Phyllo Nest

ground lamb, eggplant, garlic, sherry, cinnamon

cumin, fresh mint, Parmesan

Pancetta Crisp

 goat cheese, fresh fig

Almost Grown Up Grilled Cheese Wedge

brioche, caramelized balsamic onions

cheddar, arugula

with

Moroccan Sweet Potato Lentil Soup Sipper

Lobster Lollipop

corn dog crust, Old Bay aioli

Station One

El Cortez

herb and pepper roasted tenderloin of beef, garlic crostini

-artichoke aioli, shaved Parmesan with micro arugula-

-pesto cream with micro basil-

-horseradish cream, coarse mustard, chives-

Bibb Lettuce Salad

minced shallots, chives, Italian parsley, tarragon

chervil, avocado, seasonal oranges , poppy seed dressing

Station Two

Polenta Bar

presented in oversized martini glass

 creamy polenta

short rib, achiote shrimp, artichoke hearts, oven dried tomatoes

blueberries, caramelized onions, sautéed mushrooms

 frizzled leeks, basil, Parmesan, mascarpone

Station Three

Chicken Marbella

garlic, oregano, olive oil, dried plums

Spanish green olives, capers, bay leaves, parsley

Israeli Couscous

butter, parsley

Locally Grown Oven Roasted Vegetables

 

Sweets

Figgy Pudding

fig cake, salted caramel sauce, whipped cream

Spring Lucheon Menu

Beginnings

Avocado Crostini

8 grain crostini, lemon avo mash, flax seed, micro parsley, zhatar

Caprese Skewer

oven roasted tomato, artichoke heart, mozzarella, basil

pesto vinaigrette

Plated Luncheon

SoCal Market Salad

locally sourced field greens, cartelized squash, candied pepitas

roasted beets, avocado, blood orange, pomegranate seeds

charred brussels, white roasted corn, green lentils and watermelon radish

fresh herb vinaigrette

Marinated Jumbo Shrimp Skewer

oregano, basil, thyme, olive oil

Artisan Bread Sticks

Family Style Dinner Menu

Passed Hors d’ oeuvres

Fiddlehead Fern

lemon vodka creme fraiche, radish sprout

Petite Veggie Moussaka

phyllo enclosure

Smoked Duck Triangle

cartelized onion, fontina, tortilla,

cranberry-avo salsa

Plated Starter

Spring Salad

mixed baby greens, toasted cashews, red & yellow peppers,

feta crumbles and edible flower petals

tossed in our fresh herb vinaigrette

Family Style Entree

Beef Bourguignon

with spring onions, mushrooms and carrots

in a classic Burgundy braising sauce

On a Bed Of:

Israeli Couscous

tossed with butter and parsley

Cauliflower Cheeks

with fresh herb chimichurri

On a Bed Of:

Farm Succotash

local yellow corn, edamame beans, sweet-100 tomatoes, baby onion

Snap Peas

garlic, ginger, balsamic, tamari and sesame oil

Rustic Breads and Sweet Cream Butter

Dessert

Dessert Valley Date Cake

sticky toffee sauce, freshly whipped cream

Freshly Brewed Regular and Decaffeinated Gourmet Coffees

sugars and half & half

Family Style Dinner Menu

Passed Hors d’ oeuvres

Endive Spear

fig, gorgonzola cream, pistachio crumble, kumquat zest

Spicy Gingered Carrot Soup Sipper

garlic, red pepper flakes, coriander, lime, peanut, micro cilantro

Agave Glazed Pork Belly

chipotle mustard & micro cilantro on a wonton crisp

Starter

Bibb Lettuce Salad

with minced shallots, chives, Italian parsley, tarragon,

chervil, seasonal oranges, shaved kumquats, cerignola olives and poppy seed dressing

Family Style Entree

Boneless Short Rib of Beef

with red wine braising reduction

On a Bed Of:

Smoked Gouda Yukon Gold Mash

Farm Ratatouille

melted eggplant, tomatoes and onions with red and yellow peppers,

zucchini and micro basil

On a Bed Of:

Creamy Polenta

with Parmesan curls

Plattered Vegetables

kaleidoscope carrots, fennel wedges, green beans,

parsnips, green onions, portobello slices,

charred lemons and chive flowers

Rustic Breads and Sweet Cream Butter

Dessert

Flourless Chocolate Torte

honeyed preserved kumquat ginger drizzle, freshly whipped cream

Freshly Brewed Regular and Decaffeinated Gourmet Coffees

sugars and half & half