CONTEMPORARY CATERING 

CATERING MENUS

310.558.8190  310.871.4088

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This menu is broken down into types of cuisine. If you are looking for something traditional or something a bit more interesting you are sure to find it here. Please consult our prices and services section for more information on how to structure your event.  We will customize any menu to meet your needs and tastes. At the end of this menu you will find a set of links to files that are easily downloaded to save on your hard drive to review and print at your leisure. Estimate are available free of charge on our Estimate Request Page. Scroll Down the page or click on the menu link below that interests you.

Classic American/ French

Pacific Rim/ Asian

Italian

Latin/ Caribbean/ Cuban

Cajun/ Creole

Middle Eastern

Luau

Click here to go to the downloadable and printable menus

PARTY PLATTERS AND FINGER FOODS

• Ahi Tuna, Wasabi and Black Sesame Tartare on a Won Ton Crisp +
• Skewers of Grilled NY Strip Steak with a Peppercorn Dijonaisse Dipping Sauce
• Jamaican Jerk Chicken Skewers with a Cucumber-Cilantro Dipping Sauce
• Smoked Salmon, Lemon, Caper and Dill Tartare on Petite Pumpernickel
• Wild Mushroom and Herb Ragout on Baguette Rounds
• Petite Bruschetta – Tomato, Basil, Garlic and Olive Oil Relish on French Bread Medallions
• Roast Beef Roulades - Arugula and Whole Grain Mustard wrapped in Roast Beef
• Tuscan Roulades – Sun Dried Tomato Goat Cheese wrapped in Grilled Baby Eggplant
• Farinettes – Petite Smoked Chicken, Apple and Gorgonzola Cakes with a Cranberry-Orange Relish
• Baked Brie Topped with Dried Cherries and Toasted Macadamia Nuts – Served with Crackers and Crispbreads
• Imported and Domestic Cheese Platter with Berries and Served with Crackers and Crispbreads
• Lemon and Olive Poached Prawns
• White and Black Sesame Coated Prawns
• Arugula and Prosciutto Wrapped Shrimp
• Classic Bacon Wrapped Scallops
• Crab and Corn Cakes with a White Horseradish Cocktail Sauce
• Ruby Port Caramelized Pears and Chevre on Baguette Rounds
• Smoked Duck Prosciutto, Mascarpone and Fig Jam on Petite Bilini
• Basil, Roasted Red Pepper and Goat Cheese Pinwheel Sandwiches
• Assorted Petite Italian Deli Style Sandwiches on Mini Kaiser Rolls
• Chive Crème Fraiche on Mini  Crispy Potato Cakes
• Skewers of Andouille Sausage and Peppers with a Chili Aioli
• Mango-Onion Salsa on Crispy Plantain Chips +
• Maui Chicken Skewers with a Pineapple-Hoisin Glaze
• Carolina Pulled Pork on Mini Corn Bread Griddle Cakes +
• Caprese Skewers – Cherry Tomatoes, Fresh Mozzarella and Basil on Skewers with Olive Oil and Balsamic
• Japanese Style Grilled Beef Skewers with a Ponzu Dipping Sauce
• Lime and Chile Marinated Skewers of Grilled NY Strip
• Thinly Sliced Seared Filet Mignon on Baguette Medallions with “Emerald” Aioli
• Assorted “Dim Sum” With Dipping Sauces – Won Tons, Egg Rolls, Potstickers, Etc…
• Classic Thai Style Grilled Beef or Chicken Satay with a Spicy Peanut Dipping Sauce
• Assorted Flavors of Petite Mini Quiche
• Peppercorn and Sea Salt Crusted Medallions of Seared Ahi Tuna with Sun Dried Tomato Aioli on French Bread Rounds
• Classic  Spinach and Feta Spanikopita
• Assorted Flavors of Mini Pizzas
• Smoked Salmon Quesadillas with Marinated Maui Onions and Mascarpone
• Crawfish Boulettes – Mini Spicy Crawfish Cakes with Creole Tartar Sauce +
• Duck Rilletes – Shredded Duck Confit and Roasted Garlic on Petite Crostini +
• Applewood Smoked Bacon Wrapped Roasted Water Chestnuts
• Crab and Goat Cheese Stuffed Mushrooms
• Lobster and Tomato Gazpacho “Shots” – Served in Shot Glasses
• Caramelized Apples with Gorgonzola and Toasted Walnuts served in Belgian Endive Boats
• Assorted Petite Crispy Panini Sandwiches with Our House Pesto Sauce
• Balsamic and Olive Oil Marinated Grilled Vegetable Platters
• Large Fruit and Berry Display Garnished with Fresh Spearmint Leaves
• Classic Crudités Platters with Assorted Dipping Sauces
• Traditional Mezze Platters with Hummus. Babaganoush, Artichoke Hearts, Roasted Red Peppers, Hearts of Palm, Olives and Fresh Pita
• Classic “Caprese” Platters – Tomatoes topped with Basil and Fresh Mozzarella with Olive Oil and Cracked Pepper
• Citrus Marinated Asparagus and Jicama Crudités

French/ Classic American Menu 

SALADS

Mixed Greens with Dried Cranberries, Toasted Pecans and a Balsamic VinaigretteBaby Spinach

 Salad with Crispy Bacon, Toasted Almonds and Warm Mushroom Vinaigrette

Salad of Roasted Beets, Orange and Fennel with Dijon Vinaigrette

Pear and Gorgonzola Salad with Mixed Greens, Walnuts and Honey-Balsamic Vinaigrette

Organic Spring Mix with Dried Apricots, Toasted Almonds and Goat Cheese

Organic Garden Salad with Choice of Dressings

Chilled Asparagus with Citrus Vinaigrette

SIDES

Pilaf of Rice, Corn and Herbs

Classic Potato Gratin with Melted Cheese and Herbs

Rustic Mashed Potatoes (Roasted Garlic, Horseradish, Truffled Available)

Roasted Baby Red Potatoes with Rosemary

Roasted Sweet Potatoes with Maple and Autumn Spices

Caramelized Baby Carrots with Orange Zest

Pan Roasted Wild Mushrooms with Red Wine and Leeks

Butternut Squash with Cinnamon Butter

Broccoli and Roasted Tomato Sautee

Pan Roasted Organic Assorted Vegetables

Sautéed Haricot Vert with Almonds and Crispy Shallots

MAIN COURSES

Pan Roasted Bass with a Smoked Tomato and Herb Cream

Halibut with Bacon and Hazelnut Butter

Herbed Atlantic Salmon Filets

Chilled Poached Salmon with a Lemon and Dill Cream

Pan Roasted Chicken Breast with a Wild Mushroom Ragout

Roasted (Bone-In) Chicken with Apples and Brandy

Chicken Breasts with a Dijon, Caper and White Wine Sauce

Coq Au Vin- Pieces of Tender Chicken Cooked with Red Wine and Shallots

Medallions of Filet Mignon with a Sauce of Wild Mushrooms and Cabernet

Sliced Beef Sirloin with a Bourbon and Gorgonzola Sauce

Tender Beef Brisket with a Caramelized Onion Jus

Rosemary Infused Roasted Pork Loin with a White Wine and Whole Grain Mustard Sauce

Dijon Crusted Spring Lamb Roast

Grilled Baby Lamb Chops

Pacific Rim Menu 

SALADS

Mixed Greens Salad with Toasted Almonds and Miso Vinaigrette

Spicy Marinated Cucumber Salad with Sweet Soy-Chili Vinaigrette

Thai Style Rice Noodle Salad with Thinly Sliced Organic Vegetables

Traditional Chinese Chicken Salad with Black Sesame, Pickled Red Ginger, Carrots, Red Cabbage, Toasted Almonds, Mandarin Oranges, Crispy Won Tons and Sesame Vinaigrette

Asian Style Napa Cabbage Salad with Red Peppers, Carrots and Black Sesame

SIDES

Braised Shitake Mushrooms with Ginger, Soy and Rice Wine

Stir-Fry Organic Vegetables with Crispy Noodles

Wok Cooked Snow Peas, Red Pepper and Water Chestnuts

Traditional Fried Rice

Thai Style Coconut Rice with Fresh Mint and Cilantro

Traditional Vegetable Chow Mien

ENTREES

Salmon with Sweet Soy, Green Onions and Crispy Won Ton Strips

Sesame Seared Ahi with Ponzu Sauce

Sautéed Shrimp and Scallops with Orange and Sesame Flavors

Rice Noodles with Lobster, Shrimp and Oyster Sauce

Whole Roasted Pieces of Chicken with Soy and Ginger

Stir-Fry Chicken or Beef with Organic Vegetables

Korean Style Crispy Chicken Legs with a Spicy Hoisin Glaze

Ginger and Scallion Marinated Sliced NY Strip

Sautéed Filet Mignon Medallions with Sesame, Snow Peas and Water Chestnuts

Stir-Fry BBQ Pork with Organic Green Beans

Italian/ Mediterranean 

SALADS

Marinated Vegetable Salad Made with Organic Fresh Vegetables and a Balsamic and Oregano Vinaigrette

Baby Spinach Salad with Pine Nuts, Goat Cheese and Sun Dried Tomato with a Red Wine and Herb Vinaigrette

Traditional Rustic Greek Salad with Cucumber, Tomato, Celery, Onion, Romaine Hearts, Feta and Olives

Classic Caesar Salad with Romano Croutons and Parmigian Cheese

Insalata Mista – Mixed Greens Salad with Chopped Vegetables

Baby Spinach Salad with Dried Cherries, Toasted Nuts, and Radicchio and a Hazelnut Vinaigrette

Panzanella Salad Made with Croutons, Cucumber, Tomato, Arugula and Shaved Parmigian Cheese with a Lemon-Olive Oil Vinaigrette

Iceberg Wedge Salad with a Pancetta-Gorgonzola Dressing

Salad of Roasted Eggplant and Organic Tomatoes and Basil with Caramelized Garlic Vinaigrette

Chilled Penne Salad with Sun Dried Tomato, Basil, Pine Nuts, Olives, and Julliened Vegetables

 “Little Italy” Antipasto Salad with Vegetables, Provolone Cheese, Herbs and Salami

Tuscan White Bean and Arugula Salad with Organic Tomatoes and Basil Vinaigrette

Classic Caprese Salad – Tomatoes Topped with Fresh Mozzarella and Basil and Drizzled with Olive Oil

“Lentil Al Fungi” – Italian Style Chilled Lentil Salad with Wild Mushrooms

PASTAS AND SIDE DISHES

“Torta Quattro”- Four Layer Casserole with Mascarpone, Sun Dried Tomato, Basil Pesto and Kalamata Olives- Served with Fresh Baguette

Balsamic and Olive Oil Marinated Grilled Vegetable Platters

Sautéed Vegetable Mélange with Lemon and Garlic

Pan Cooked Fennel Root and Radicchio with a touch of Orange and Basil

Grilled Eggplant with Fresh Basil and Tomato Vinaigrette

Classic Ratatouille made with Sautéed Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato

Grilled and Sliced Portobello Mushrooms with Fresh Oregano

Baked Rigatoni with Marinara, Sweet Basil and Ricotta

Homemade Lasagna – Choice of Meat, Vegetarian or Sausage

Custom Pastas – We will Mix and Match any of Your Favorite Pastas with our Homemade Sauces – Marinara, Alfredo, Pesto, Arrabiatta, Putanesca, and More……

ENTREES

Pan Roasted Local Bass with a Saffron-Tomato Cream Sauce with Sliced Fennel

Risotto with Rock Shrimp, Saffron, Basil, Sun Dried Tomato and Romano Cheese

Pepper and Herb Crusted Ahi Tuna served with a Sun Dried Tomato Cream Sauce

Halibut Pomodoro – Grilled Halibut Filets with Tomato, Basil and Garlic Relish

Local Bass with a Pancetta-Hazelnut Crust

Sautéed Scallops with Pancetta, Peas and Cream

Chicken, Veal or Eggplant Parmesan with Provolone Cheese and Marinara Sauce

Pan Roasted Chicken Breast with a Roasted Garlic and Wild Mushroom Ragout

Spezzatino – Stewed Chicken Breast with Artichoke Hearts, Tomato, Canellini Beans, White Wine and Basil

“Pollo al Limon” with a Caper, Vodka and Lemon Sauce

“Pollo Siciliana” – Braised Chicken with Peppers and Sweet Sausage

Chicken Marsala with a Marsala Mushroom Sauce

Traditional Pan Fried Sausage and Peppers

Veal Picatta (Veal in a Wine, Lemon and Caper Sauce)

Braised Lamb Shanks with Rosemary, Chianti and White Beans

Tuscan Style Slow Cooked Sirloin with Roasted Tomato, Garlic, Capers and Herbs

Latin/ Caribbean/ Cuban 

SALADS

Latin Style Caesar Salad with a Spicy Caesar Dressing and Chile Croutons

Romaine Salad with Corn, Black Beans, Red Onions, Crispy Tortilla Strips and a Ancho Chile Ranch

Assorted Greens with Aged Jack Cheese and a Ancho Chili and Orange Vinaigrette

Jicama, Orange and Shaved Onion Salad with a Cilantro and Jalapeno Vinaigrette

Salad of Black Beans, Roasted Corn and Hominy with a Lime and Cilantro Vinaigrette

Vine-ripe Tomato Salad with Cotija Cheese, Cilantro, Onions and a Tomatillo-Avocado Vinaigrette

SIDES

Steamed Coconut Jasmine Rice

Classic Spanish rice Pilaf with Peppers and Onions

Slow Cooked Cuban Style Black Beans with a Hint of Orange, Cumin and Chocolate

“Platanos” Sautéed Cuban Style Sweet Plantains

Warm Flour and Corn Tortillas

ENTREES

Yucatan Style Baked Snapper with Tomato, Onions, Cumin and Olives

Pan Roasted Salmon with Red Chili, Cilantro and Lime

Jamaican Style “Jerk” Chicken with a Creamy Cucumber Yogurt Sauce

Caribbean Style Smoked Chicken with Sausage and Peppers

Cilantro-Lime Marinated Grilled Chicken Breasts

Chipotle Marinated Grilled Skirt Steak with a Fresh Tomato and Onion “Pico De Gallo”

Chilled and Sliced Mango Marinated Flank Steak with a Jicama and Onion Salsa

Classic Ropa Vieja – Slow Cooked Sirloin with Caramelized Onions, Roasted Garlic and Mild Red Chile

Traditional Enchiladas – Cheese, Chicken or Shredded Beef

Taco or Fajita Bar – Comes with Tortillas, Limes, Shredded Cheese, Diced Onions, Tomatoes, and Salsas – with a Choice of Chicken or Beef

CAJUN/ CREOLE MENU 

SALADS and SIDES

Creole Caesar Salad with Cajun Spiced Croutons

Baby Spinach Salad with Shaved Red Onions, Candied Pecans, Red Globe Grapes and Lemon Vinaigrette

Cajun Style Pasta Salad with Andouille Sausage, Grilled Peppers and Onions

Classic Fried Green Tomatoes over a Bed of Sautéed Fresh Red Tomatoes and Basil

Platter of Chilled Steamed Crawfish with Remoulade Dipping Sauce

Classic Spicy Southern Red Beans and Rice

Sautéed Yellow Corn, Onion and Herbs

Organic Vegetable Etouffe with Tarragon

Cajun French Bread and Sage Baked Stuffing

Roasted Garlic Mashed Potatoes

“Crushed” Potatoes with Creole Mustard

Mashed Roasted Sweet Potatoes with Maple and Spice

Herbed “Dirty” Rice or Three Pepper Confetti Rice

Ragout of Smoked Mushrooms and Leeks

ENTREES

Penne with Rock Shrimp and a Spicy Tomato Cream Sauce

Pecan Coated Catfish with Creole Mustard Sauce and Lemon

Roasted Mississippi Quail with a Crawfish and Andouille Stuffing

Pan Blackened Ahi Tuna Filets

Buffet Style Bouillabaisse Saffron-Fennel Broth, Assorted Meats and Shellfish, Red Pepper Rouille and Garlic Croutons   

Pan Fried Shrimp with Mushrooms, Tarragon and Pernod

Cajun Blackened Chicken Breasts with Homemade Cajun Seasoning

Sweet and Smokey Stewed BBQ Chicken or Beef Brisket with Onion Marmalade

Slow Cooked Carolina Pulled Pork with a Maple and Tabasco Sauce

Thick Cut Pork Chops with a Roasted Garlic and Bourbon BBQ Sauce

Blackened Rib-Eye Steaks with Home Made Cajun Seasoning

Grilled Sirloin topped with Caramelized Onion “jam”

Duck, Okra and Maple Bacon Gumbo

Middle Eastern/ Kasbah 

SALADS

Orzo Salad with Sun Dried Tomato, Olives and Fresh Basil

Roasted Root Vegetable Salad with a Toasted Spice and Red Wine Vinaigrette

Chick Pea and Tomato Salad with Saffron Vinaigrette

Cous Cous Salad with Diced Vegetables and Tomatoes

Tabouleh Salad with Lemon, Parsley and Garlic

Hearts of Palm with Artichoke Hearts Marinated in Lemon and Olive Oil

SIDE DISHES

Traditional Cous Cous with Roasted Onions, Peppers and Tomato Broth on the Side

Traditional Mezze Platters with Hummus, Babaganoush, Artichoke Hearts, Roasted Red Peppers, Hearts of Palm, Olives and Fresh Pita

Roasted Root Vegetable Hash with Toasted Spices and Red Wine Vinegar

Chackhouka - Sautéed roasted peppers onions scallions garlic shallots in tomato sauce

Zaalouk - Roasted eggplant and peppers sautéed wit garlic and tomato sauce served with preserved lemon and Kalamata olives

Stuffed Grape Leaves

Saffron Rice with Pine Nuts, Capers and Yellow Raisins

Fresh Pita or Flat Breads

Classic Hummus with Fresh Pita

Roasted Broccoli with Goat Cheese and a Cracked Pepper Cream Sauce

ENTREES

Roasted Bass with Saffron and Fresh Parsley in a Tomato/ Fennel Broth

Roasted Red Snapper with Moroccan Spices

Local Bass with a Paprika and Honey Glaze

Sautéed baby shrimp with garlic fresh tomatoes onions in a cilantro cumin and ginger salsa

Chicken Tangiers - Sautéed medallions with caramelized onions, mushrooms, apricots in a Madeira wine sauce

Chicken Tajine - Morocco's world famous dish, braised chicken with onions olives Preserved lemon

Chicken Andalusia - Sautéed medallions with onions carrots figs mushrooms in a cherry wine sauce

Slow Cooked Lamb with Orange and Pomegranate

Olive, Lemon and Garlic Infused Leg of Lamb Roast

Luau Menu 

SALADS

Salad of Field Greens with Mango, Avocado and Toasted Nuts

Mixed Greens with a Miso and Orange Vinaigrette

Romaine Salad with Cucumber, Hearts of Palm and a Lime Vinaigrette

Marinated Pepper and Onion Salad with a Papaya Vinaigrette

Tropical Fruit Salad with Mint

Marinated Cucumber and Citrus Pickled Onion Salad

Chilled Noodle Salad with Rum Marinated Shrimp

SIDES

Confetti Rice with Three Color Peppers

Coconut Rice

Sautéed Wild Mushrooms with Sweet Soy

Sautéed Sesame Vegetables

Stir-Fry Three Color Peppers and Pineapple and Red Chili

PuPu Platter with Potstickers, Egg Rolls, Won Tons, Shu Mei and Dipping Sauces

Sweet Potatoes with Roasted Garlic and Pineapple

Soy and Honey Marinated Grilled Vegetable Platter

ENTREES

Sautéed Pineapple Shrimp with Toasted Macadamia Nuts

Pan Roasted Snapper with Rice Vinegar and Pickled Ginger

Coconut and Curry Scallops

Sesame and Honey Glazed Salmon with Fresh Scallions

Sliced Sesame Crusted Ahi Filets with Ponzu Sauce

Chicken Long Rice – Warm Noodles and Gingered Chicken with Vegetables

Polynesian Style BBQ Chicken with a Mango BBQ Sauce

Sweet and Sour Chicken: L'a Momona a Paakai

Classic Luau Chicken – Slow Cooked with Sesame and Pineapple

Braised BBQ Hawaiian Short Ribs

Grilled and Sliced Beef with a Mango Salsa

Stir-Fry BBQ Pork and Green Beans

Luau Style Whole Roasted Suckling Served and Carved at Station

Chicken Braised in Coconut Milk

Menu Downloads

Click Here to Download our Main Menu and Prices

Click Here to Print our Tapas Menu

Click Here to Print our Dessert Menu

Click Here to Print our Breakfast Menu

Click Here To Print Our Appetizer and Cocktail Party Menu

Click Here To Print Prices and Services