Salads

Catered Dinner Salads

Champagne Salad Sliced pears, pine nuts, and creamy champagne vinaigrette on a bed of mesclun greens

Mixed Greens with Raspberry Vinaigrette Fresh spring greens tossed with raspberry vinaigrette, sugared walnuts, fresh raspberries, and mandarin oranges

Asian Fusion Salad Slivered almonds, mandarin oranges, scallions, red and yellow peppers, and crispy won ton strings tossed with Napa cabbage and a sesame soy dressing

Baby Greens and Feta with Rosemary Cherry Balsamic Baby greens with dried cranberries, feta cheese, toasted almonds with a rosemary cherry balsamic vinaigrette

Baby Greens with Poppyseed Dressing Tender baby greens with Mandarin oranges, fresh raspberries, and roasted pecans tossed with a poppyseed vinaigrette

Caprese Salad Alternating slices of tomatoes and mozzarella, with a basil leaf between each. Drizzled with extra-virgin olive oil and seasoned with salt and pepper, to taste

Festive Green Salad Mixed greens with tomatoes, thinly sliced red onion, crumbled feta cheese, and dried cranberries tossed with our own Balsamic Italian dressing

Green Romaine Salad Fresh Romaine greens tossed with cucumbers, cherry tomatoes, kidney beans, and croutons

Italian Salad Romaine tossed with grape tomatoes, red onion, sweet red peppers, fresh mushrooms and croutons. Served with a housemade red wine vinaigrette

Roasted Pear Salad Mixed baby greens, romaine, roasted pears, candied pecans and crumbled gorgonzola with our signature balsamic vinaigrette

Santa Fe Salad Romaine tossed with fried corn tortilla strips, roasted red peppers, Parmesan cheese, fresh corn, and a creamy cilantro garlic dressing

Bacon Spinach Salad Baby spinach leaves, bacon, feta cheese, red onion, tomatoes, and hard boiled egg slices tossed with warm balsamic vinaigrette

Traditional Caesar Salad Creamy homemade Caesar dressing, parmesan cheese, and garlic croutons

Main Course

Catered Beef Entrées

Waygu "Kobe" Prime Rib of Beef with a Red Wine Demi-Glace on the side

Bacon Wrapped Petit Filet Mignon with Crumbled Gorgonzola and a Béarnaise Sauce

Angus Beef Tenderloin with Cracked Pepper and a Red Wine Demi-Glace

Dry Aged Prime Ribeye Steak with Au Jus and Horseradish Cream Sauce

Premium Flat Iron Steak with Bleu Cheese Crumbles and a Red Wine Demi-Glace

Mesquite Grilled Tri Tip of Beef with a Cabernet Mushroom Sauce

Roasted Prime Rib of Beef with Au Jus and Horseradish Cream Sauce

Premium Flat Iron Steak with Bleu Cheese Crumbles and a Red Wine Demi-Glace

Mesquite Grilled Tri Tip of Beef with a Cabernet Mushroom Sauce

Fork Tender Sirloin Tips in a Cabernet Mushroom Sauce

Broccoli Beef in a Sesame Ginger Sauce

Grilled Thai Beef Skewers Marinated in Garlic Coconut Milk served with a Spicy Peanut Sauce

Fragrant Moroccan Beef, Date, Honey, and Prune Tagine

Catered Poultry Entrées

Chicken Cordon Bleu stuffed with Black Forest Ham, Swiss, Pesto, and Pinenuts finished with a Sun-dried Tomato Bechamel Sauce

Chicken Medeira with Asparagus, Melted Mozzarella, and Shiitake Mushrooms finished with a Medeira Wine and Mushroom Sauce

Chicken Wellington in Golden Puff Pastry with a Rich Mushroom Filling

Chicken Versailles stuffed with Sun-dried Tomato, Pesto, Parmesan, and Pinenuts served with a Sun-dried Tomato Bechamel Sauce

Italian Chicken stuffed with Mozzarella, Toasted Pinenuts, and Italian vegetables served with a Red Bell Pepper Sauce

Apricot Chicken stuffed with Apricots, Thyme, Mozzarella, and Ricotta topped with a Sweet Apricot and Chive Glaze

Cherry Stuffed Chicken lightly breaded in Panko and served with a Cherry Gravy

Breaded Chicken Picatta seasoned with Capers, Lemon, Garlic and Shallots

Champagne Chicken Breast served with a Light Champagne Cream Sauce

Lemon Garlic Chicken served with a Light White Wine Lemon Butter Garlic Sauce

Tarragon Chicken boneless chicken breast sautéed in Butter and served with a Creamy Tarragon Sauce

Chicken Jerusalem served with Mushrooms and Artichokes topped with a White Wine and Paprika Sauce

Chicken Verde in a Bold Tomatillo Sauce served with Salsa, Guacamole, Sour Cream and Housemade Corn Chips

Mandarin Chicken seasoned with our Special Asian Rub and topped with Plum Sauce

Sesame Ginger Chicken with Scallions, Water Chestnuts and Bamboo Shoots

Catered Seafood Entrées

Seared Ahi Tuna served with a Housemade Wasabi Soy Sauce

Pan Seared Sea Bass with a Royal Trumpet Risotto and Lemon Butter

Pan Seared Halibut with a Lemon Dill Buerre Blanc

Macadamia Nut Crusted Mahi Mahi topped with a Fresh Pineapple Salsa

Mesquite Grilled Filet of Salmon with a Tarragon Bearnaise Sauce

Firecracker Tilapia with a Chipotle Relish topped with Fresh Cilantro

Catered Pork Entrées

Stuffed Pork Tenderloin with Granny Smith Apples, Caramelized Onions, and Leeks served with a Blackberry Buerre Blanc

Italian Pork Tenderloin with Fresh Sage, Sun-dried Tomatoes, Prosciutto, and Cream

Pan Seared Pork Tenderloin with Apple Cider Gravy and Apple Compote

Thyme Crusted Pork Tenderloin with Apple Compote, topped with Roasted Garlic Sage Cream

Pork Loin with Marsala stuffed with Spinach, Carmelized Onion, and Wild Mushrooms

Pulled Kahlúa Pork cooked in Banana Leaves with Kona coffee and Kahlúa

Roasted Pork Loin served with a Cider Thyme Gravy and Housemade Apple Sauce

Sweet Roast Pork glazed with a Shoyu and Saki Marinade

Pork Spare Ribs glazed with a Sweet Barbecue Sauce

Center Cut Pork Chops with Toasted Spice Rub and Apple Dressing

Catered Pasta Entrées

Shrimp Scampi in a Delicate Garlic Herb Butter Sauce

Roasted Shrimp Pasta drizzled with Olive Oil atop Al Dente Orzo Pasta, tossed with Cucumber, Onion, and Fresh Herbs

Scallops and Shrimp Pasta served over Penne Pasta

Chicken Fusilli Pasta with Arugula, Diced Red Onion, and Cherry Tomatoes tossed in a Garlic Olive Oil

Asiago Chicken Penne Pasta served with our Housemade Alfredo Sauce

Chicken Pasta Primavera with Fresh Zucchini, Mushrooms, Peppers, Onions, and Tomatoes

Rigatoni Pasta with Marinara and Meatballs

Tomato Basil Marinara Pasta with Fresh Parmesan Cheese

Catered Vegetarian Entrées

Stuffed Truffled Roulade with Chanterelle and Royal Trumpet Mushrooms baked in Puff Pastry with Lentils, Leeks, and Pinenuts with a Mushroom Glace

Charmoula Grilled Portobello Mushroom stuffed with Saffron Scented Borlotti Bean, Fava Green, Root Vegetable Tajine, Pistachios, and Mint, served with a Bulgar Salad, all topped with a Meyer Lemon Vinaigrette

Baked Tofu served with Sautéed Sweet Peppers, Onions, Zucchini, and Yellow Squash with White Wine, Garlic, and Fresh Basil

Sesame Ginger Tofu with Scallions, Water Chestnuts, and Bamboo Shoots

Vegetarian Lasagna served with Grilled Wild and Button Mushrooms, Red Peppers, and Eggplant Slices layered with Mozzarella, Parmesan, and Ricotta Cheeses topped with a Tomato Bechamel Sauce

Side Dishes

Pastas

Artichoke Penne Pasta with an Asiago Cream Sauce

Angel Hair Pasta tossed with Garlic, Basil, Pinenuts, and Sun-dried Tomatoes

Chow Mein tossed with Shredded Onions, Celery, Cabbage, and Bean Sprouts

Fusilli Pasta with Arugula, Diced Red Onion, and Cherry Tomatoes tossed in Garlic Olive Oil

Penne Pasta with a Balsamic Vinaigrette

Rigatoni Pasta with Marinara

Tri-Color Orzo with Sun-dried Tomatoes, Fresh Basil, and Yellow Peppers

Potatoes

Baked Potato served with Butter, Chives, and Sour Cream

Basil Mashed Potatoes with a Lemon Buerre Blanc

Chive Mashed Potatoes

Fingerling Potatoes served with Garlic and Caramelized Onions

Potatoes Au Gratin with a Creamy Cheddar Cheese Sauce

Roasted Garlic Mashed Potatoes

Rosemary Roasted Potatoes

Rice

Citrus Rice with Scallions and Macadamia Nuts

Fried Rice with Green Peas, Carrots, Pork, and Egg

Jamaican Rice seasoned with Nutmeg, Ginger, Cinnamon, Onions, and Parsley

Sticky White Rice

Wild Rice Pilaf tossed with Scallions, Dried Apricots, and Toasted Nuts

Beans

Barbecue Baked Beans

Black Beans with Sliced Green Onions, Chopped Tomatoes, Cilantro, and Diced Jalapeños

Chipotle Baked Beans

Refried Beans

Vegetables

Balsamic Grilled Vegetables with Asparagus, Portobello Mushrooms, Summer Squash, and Zucchini

Brentwood Corn on the Cob with Butter

Caramelized Garlic and Seared Broccoli

Fresh Garden Vegetable Medley with Julienned Zucchini, Fresh Brentwood Corn, and Grated Carrots tossed with Sweet Cream Butter and Fresh Thyme

Glazed Acorn Squash with Balsamic Reduction

Grilled Asparagus with Quartered Mushrooms

Green Bean and Carrot Bunches tied with a Scallion

Herb Roasted Vegetables with Carrots, Squash, and Zucchini

Seasonal Vegetable Medley

Stir Fried Vegetables