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
Crème Brûlée French Toast
Chicken, Apple & Chardonnay Sausage
Hash Brown Gratin
Fresh Squeezed Juices
Orange, 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 Pokeon a wonton crisp with fresh pear & mango, spicy aioli and wasabi tobikko
Agave Glazed Pork Belly
On a 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
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 a garlic crostini
Dinner
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 Sea Bass
Saffron cream
Potato and Root Vegetable Gratin
Grilled Locally Grown Seasonal Vegetables
Hand Crafted Rustic Bread and Butter
We happily accommodate dietary preferences
such as gluten, lactose, nut allergies, vegetarian and vegan
Stations
One
Dim Sum served in a petite bamboo steamer
Choice of three:
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 bao bun with ginger, sweet onion, and plum jam and balsamic
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 Sea Bass
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 goat cheese, sun dried tomato, and olive cream sauce
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 a petite spoon with micro cilantro
Smoked Duck
On crispy sweet potato with yuzu marmalade and pomegranate jam
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
Crêpes Sucrées
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 Brûlée 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 Passed 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
Toppings: 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
Dessert
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, caramelized 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
Caramelized 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
We happily accommodate dietary preferences
such as gluten, lactose, nut allergies, vegetarian and vegan
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 Beef Short Rib 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
Preserved honeyed kumquat ginger drizzle, freshly whipped cream
Freshly Brewed Regular and Decaffeinated Gourmet Coffees
Sugars and half & half
We happily accommodate dietary preferences
such as gluten, lactose, nut allergies, vegetarian and vegan