You invite your guests we take care of the rest! Order your catering for your next event from us and enjoy our locally-sourced, freshly prepared food and have fun at your party.
We would love to hear from you! Feel free to stop by, give us a call, or send us an email with any questions or comments you have.
We're proud to be a Garberville-based business. Come by and visit; be our guest!
CHICKEN CLUB
All-natural chicken, nitrate free bacon, pepper jack cheese, tomato, avocado, spinach, chipotle mayo, drilled on ciabatta
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BELLA
Marinated and roasted portobello mushrooms, goat cheese, roasted red peppers, basil pesto and spinach
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BLT
Nitrate free bacon, tomatoes, lettuce and mayo on toasted whole wheat
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VEGANSAURUS REX
Vegan seeded bread, vegan mayo, hummus, avocado, bell pepper, tomato, cucumber, lettuce, pickled red onion
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VEGGIE SALAD
Organic greens with red bell peppers, cucumber, carrots and tomatoes with either vinaigrette or blue cheese dressing
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COBB SALAD
All-natural chicken, avocado, hardboiled egg, nitrate free bacon. Blue cheese crumbles, tomatoes and organic greens with bleu cheese dressing,
All sandwiches come with chips. GF bread options available
Curry crab strudel
Oven roasted shrimp with spicy cocktail dipping sauce
Ham and Gruyere bites
Vegetarian spring rolls with peanut dipping sauce
Wild mushroom in phyllo cups
Spinach and sun dried tomato Purses
Mini goat cheese triangles with tomatoes and olives
Lump crab, avocado and cilantro tostados
House cured and smoked salmon and dill on toasted brioche
Smoked pork and golden raisin empanadas
Pulled beef barbacoa popovers
Sesame chicken with dipping sauce
House cured smoked salmon canapés
Conch fritters with sweet and spicy dipping sauce
Grilled sesame crusted Ahi tuna with ponzu sauce
Roasted scallop and scallion dumpling with plum dipping sauce
Bacon wrapped quail roulades on brioches toast
Skewered grilled shrimp stuffed with jalapeño wrapped with bacon
Ginger, mushroom and watercress won tons served in Chinese soup spoons
Apple, blue cheese, pancetta and hazelnut in endive leaves
Spinach, gorgonzola and pear stuffed mushroom
Smoked salmon rolls
Seared tuna with tropical salsa Prosciutto wrapped greens
Garlic lemon roasted shrimp cocktail with jalapeno dipping sauce
Chicken satay with spicy peanut sauce
Peanut crusted quail roulade on herb brioche
Braised beef and foie gras popovers
Mozzarella, cherry tomato and basil tartlettes
Vidalia onions, bacon and leeks tart with truffle sauce
Maytag blue cheese and apple tart with mixed greens
Endive and prawn tatin
Lobster salad in Savoy cabbage wrap, fried sweet potato and beets, lemon butter dressing
Salmon tartare on a bed of cucumbers with dill sauce
Scallop and artichoke tart tatin
Spinach, grape tomatoes and basil salad with candied walnuts, orange fennel vinaigrette
Couscous and grill vegetable salad
Baby greens with mango and marinated purple onions, citrus vinaigrette
Spinach and summer squash salad with capers and parmesan, truffle oil and lemon dressing
Frisee, arugula salad with crisp potato, feta cheese and olives, extra virgin olive oil drizzle
Baby romaine salad with crispy prosciutto and parmesan shavings, chipotle vinaigrette Baby greens with mango and strawberry vinaigrette
Mixed greens with goat cheese and orange fennel seed vinaigrette
Grilled hearts of romaine with blue cheese vinaigrette
Frisee, watercress, red apple and spiced walnut salad, balsamic basil vinaigrette
Mixed greens with orange sections, orange vinaigrette Arugula, spinach, pears and prosciutto salad, parmesan shavings and truffle oil lemon juice drizzle
Nicoise salad with sesame seed crusted tuna loin
Jicama, carrot and red cabbage salad, anise lime vinaigrette
Mesclun salad with hazelnut crusted goat cheese, herb vinaigrette
Heirloom tomatoes, basil and mozzarella di bufala, truffle vinaigrette
Beet, carrot and goat cheese Napoleon with fennel and curry oils
Watercress, frisee and radicchio, grilled figs, orange champagne vinaigrette Pan seared scallops with grill bok choy, spicy hoisin sauce
Grilled hearts of romaine lettuce, crispy prosciutto, Ceasar dressing
Mango ginger glazed beef tenderloin with Dijon chive mayonnaise and garlic jus
Dry mushroom crusted pork tenderloin with cilantro garlic aioli
Smoked pork loin, sliced thin, brandy reduction
Agave and basil cured salmon filet, roasted pepper and corn chutney or mango avocado chutney
Pesto stuffed chicken roulade with rosemary jus
Braised breast of chicken with mushroom, tomatoes, sugar pears and lemon, brown rice
Herbs de Provence roasted tenderloin of Angus beef, with blue cheese mayonnaise and silver dollar rolls
Truffle butter roasted tenderloin of Angus beef, with mustard horseradish sauce and silver dollar rolls
Agave grilled salmon with citrus salsa verde
Herb and pepper crusted roulade of flank steak stuffed with artichokes, spinach and sundried tomatoes
Scallion crusted Ahi tuna with broccoli florets, bell pepper; wasabi mashed potatoes and toasted sesame sauce
Sundried tomato risotto with grilled seasonal vegetables
Breast of chicken stuffed with pesto, baby vegetables and fingerling potatoes, basil sauce
To Get Started
BROWN BUTTER AND BURRATA CROSTINI
with fresh sage
FRIED GREEN TOMATO “BLT”
fried green tomatoes with citrus hollandaise + crumbled bacon
JUMBO LUMP CRAB + MANGO SALAD
served on a wonton chip garnished with cilantro
Buffet
VARIETY OF TEA SANDWICHES
TURKEY, APPLE + GOAT CHEESE
on cranberry orange bread
OPEN FACED CUCUMBER AND RADISH
with red pepper mayonnaise
CLASSIC PIMIENTO CHEESE
SMOKED SALMON + CAVIAR
served with traditional accouterments
BABY LAMB CHOPS
with chutney and minted jelly
WILD RICE WITH CRANBERRIES, ORANGES, TOASTED PECANS, AND SLICED GRAPES
SELECTION OF ARTISANAL CHEESES
DRIED CHERRIES, SLICED GREEN APPLES
HAZELNUT BRITTLE + TOASTED MARCONA ALMONDS
LOCAL HONEY
CRISPY FLATBREAD + BAGUETTES
Desserts
CURRENT SCONES FILLED WITH LEMON DEVONSHIRE CREAM
TINY VANILLA BEAN TARTS
garnished with fresh fruit
CHOCOLATE CHIP BLONDIES
with semi-sweet chocolate + crushed cashews
COCKTAIL HOUR
The following items can be passed butler style or set out for self-serve
HERBED GOAT CHEESE
with heirloom tomato relish on a parmesan crisp
ROSEMARY CASHEWS + CARAMELIZED ALMONDS
GUAVA GLAZED PORK TENDERLOIN SANDWICHES BITES
on cheddar biscuits with peach relish
CHARRED SEASONAL CRUDITES
sundried tomato dip, green goddess + tzatziki
OPEN FACED CROSTINI
SELECTION OF ARTISANAL CHEESES,
MARINATED ARTICHOKES + OLIVES
RED PEPPER JELLY, ARTISANAL HONEY + PESTO
CRISPY FLATBREAD + SLICED BAGUETTES
STRAWBERRY TARTARE
with fresh thyme
AN ASSORTMENT OF SKEWERS
Caprese Salad Skewers
Vegetable Kabobs
Tropical Fruit Skewers
DINNER
THE FOLLOWING SALADS CAN BE SERVED FAMILY STYLE
ARUGULA SALAD
Clendenen apples, pecans, local smoked bacon, poppy seed vinaigrette and Shaft's Blue Cheese
SHAVED BRUSSELS SPROUT SALAD
with lemon aioli + crushed hazelnuts
HEIRLOOM TOMATOES
with Fresh Mozzarella de Buffala and Fresh Basil
House made dinner rolls and herbed butter
DINNER BUFFET
Grilled Harris Ranch Tri-tip
Citrus Marinated Flank Steak
Grilled tenderloin of Angus Beef
with maître d’ butter + crispy tobacco onions and the following toppings:
bleu cheese butter, black pepper, horseradish sauce
Pesto Chicken Melt
Rocky’s all-natural chicken sliced and topped with Mozzarella cheese, pesto and sundried tomatoes
Mediterranean Chicken
marinated in white wine, sundried tomatoes, capers, figs, balsamic vinegar
Napoleon of grilled local squashes and roasted bell peppers
Summer succotash and garden chimichurri
Mashed potato bar served with assorted toppings to include cheddar cheese, bacon, caramelized onions, sour cream and green onions
Passed Hors d’Oeuvres
BRIE + PAPAYA QUESADILLAS
crisped tortilla wedges filled with brie, papaya, and roasted chiles
SEARED POLENTA CAKE
topped with wild mushroom, sage + balsamic vinaigrette
SHRIMP COCKTAIL
boiled shrimp + cocktail sauce
First Course
LOCAL FLAVORS’ FABULOUS SALAD
radicchio + baby field greens tossed with scallions, red onions, cayenne pecans + blue cheese with light raspberry vinaigrette
HOMEMADE YEAST ROLLS
CRISPY FLATBREAD
POPPYSEED BUTTER
Entrée Course
SCALLOPINI OF CHICKEN
artichokes, capers + white wine sauce
CELERY ROOT + POTATO GRATIN
a hint of garlic, fresh rosemary + gruyere cheese
SAUTÉED BABY SPINACH
herbed vinaigrette
Dessert Course
FRENCH ALMOND + APPLE TART
with an almond cream, baked to golden brown perfection + served with fleur de sel caramel drizzle, fresh blueberries + vanilla scented whipped cream
Station One
PLATEAU DE FRUITS DE MER
presented with lemon wedges, crackers, tomatillo-horseradish sauce, mustard mayonnaise, mango salsa, creole remoulade + traditional cocktail sauce
CRAB CLAWS AND JUMBO LUMP CRAB MEAT
ROASTED SHRIMP COCKTAIL
OYSTERS ON THE HALF SHELL served with mignonette sauce
Station Two
SALAD OF PETITE ROMAINE HEARTS
with ruby red grapefruit, avocados, toasted Marcona almonds and parmesan vinaigrette
TUSCAN STYLE GRILLED FILET
with arugula, cracked black pepper, grilled radicchio + balsamic cipollini onions sliced and serve warm to room temperature
COMPOSED VEGETABLE PLATTER
BUTTERNUT SQUASH GALLETTE with melted gruyere
VEGETABLE FARRO SALAD with sugar snap peas, sliced cherry tomatoes + roasted red onion
ROASTED RED + YELLOW BEETS with charred green onions + hazelnuts
Station Three
FRENCHED LAMB CHOPS roasted with lemon zest, fresh parsley, garlic+ bread crumbs
COMPOSED VEGETABLE PLATTER
HARICOT VERTS SALAD with French feta cheese, toasted almonds + champagne mustard vinaigrette
GARLIC CROSTINI with melted leek + fennel confit
CARMELIZED SHALLOTS roasted slowly in red wine + thyme reduction