Plated (Sit-Down) Service
Our pricing includes:
Our pricing per plate are:
Please choose your salad and entree selections from the listings below.
Optional Hors d’oeuvres: We offer a $4 per person Pre-Dinner hors d’oeuvre package with 3 different hors d’oeuvres, 2 each for each guest, for the 45 minutes to 1 hour preceding your meal. Hors d’oeuvres are ‘butler passed’ and or displayed.
Optional Beverage/Bar Service: Ranges in price from $3.50 per person for all bar glassware, ice, tubs to chill and cocktail napkins to $17 for full service of all wine, beer, champagne & non alcoholic beverages. We can provide full liquor service as a hosted or cash bar.
Optional Dessert Service: We offer a variety of delicious desserts at $5 per person. Dessert Options.
Specialty Linen: We can provide rental skirting, fitted draping and & fitted full length tablecloths as well as rental items at our cost.
Service Charge: Our Service charge is based on our labor costs instead of adding a flat percentage to the cost of food & beverage [normally 20% for most caterers]. Instead, we charge our labor on the basis of the number of servers, bartenders & kitchen staff on site. Servers & bartenders are $25/hour. Kitchen staff is $30/hour.
Plated Service Menu Options:
Salads:
Insalata Mista: Napa field greens, ‘teardrop’ tomato, crumbled Gorgonzola, honey roasted walnuts & balsamic vinaigrette
‘Girasole’ Greens: fresh romaine & field greens mixed, shredded carrots, cucumber, ‘tear drop’ tomato, roasted sunflower seeds & a rice wine vinaigrette… you may also add a choice of Ranch Dressing
Hearts of Palm Caesar: tender hearts of romaine, garlic croutons, sun-dried tomato & hearts of palm garnish
Baby Spinach: fresh blackberries, sugared pecans, crumbled bacon, ‘teardrop’ tomato & a raspberry vinaigrette
Southwest Asparagus Salad: romaine & field greens, chilled asparagus, orange sections, blackberries & strawberries, fresh ciliegine Mozzarella, jalapeno mango vinaigrette, tortilla confetti
Southwest Asparagus & Shrimp Salad: romaine & field greens, chilled asparagus, orange sections, blackberries & strawberries, fresh ciliegine Mozzarella, chilled jumbo shrimp, jalapeno mango vinaigrette, tortilla confetti...add $3 to per person price
Chicken:
‘California’ Stuffed Breast of Chicken: stuffed with Mascarpone, roasted garlic & spinach, rolled in garlic bread crumbs … with either a sherry-rosemary sauce or a Caribbean mango, papaya salsa
California Cordon Blu: a chicken breast stuffed with prosciutto, herb chévre & spinach, rolled in Panko bread crumbs… with a sage Marsala sauce
‘Baja’ Pinwheel Breast of Chicken: stuffed with queso fresco, sweet corn & cilantro, served with a smoked ancho pepper cream sauce
Chile Relleno Breast of Chicken: stuffed with queso fresco, sweet corn & cilantro, pasilla pepper, served with a creamy chipotle sauce
Salmon:
Seared Sterling Filet of Salmon: roasted tomato tapenade
Caribbean Seared Salmon: rubbed with Caribbean jerk spice, seared & then oven roasted, with a mango, papaya, passion fruit salsa
Salmon Florentine: seared, on a bed of poached spinach with a tomato basil fresca
Salmon Provencal: seared, creamy sun-dried tomato sauce
Beef:
‘Slow Roasted’ Prime Rib of Beef: with a creamy horseradish sauce
Roasted Beef Tenderloin (Filet Mignon): with a Cabernet demi-glaze reduction
Braised Short Ribs of Beef: with mushrooms in a natural gravy
Pork:
Roasted Pork Loin: cinnamon apples & pears
Marinated Pork Tenderloin: with a roasted garlic apricot whole grain mustard sauce
Potatoes & Rice:
Asiago Potatoes: our creamy thick cut potatoes au gratin
Roasted Garlic Mashed Potatoes
Crème Fraiche Mashed Potatoes
Bourbon Sweet Mashed Potatoes
Roasted Red Potatoes
Jasmine, Basmati or Saffron Rice...add pearl vegetables.
Vegetables:
Fresh Asparagus: blanched, served chilled with olive oil & lemon zest
Roasted Vegetables: zucchini, yellow squash, red bell pepper, carrots, mushrooms & onion, rubbed in olive oil & herbs
Carrots Vinchy: sautéed with garlic, brown sugar, rosemary & vodka
Stuffed Tomato: ricotta spinach, herbs & roasted pine nuts
- 1 salad
- 2-3 entree selections
- 1 potato or rice
- 1 vegetable
- all china
- silverware & glassware for your guest tables
- restaurant style linen (white/ivory)
- coffee service
- cake/dessert service
Our pricing per plate are:
- Chicken - $28/entree
- Salmon - $29/entree
- Pork - $30/entree
- Prime Rib - $36/entree
- Filet Mignon - $40/entree
- Vegetarian - $24/entree
- Children - $14/entree
Please choose your salad and entree selections from the listings below.
Optional Hors d’oeuvres: We offer a $4 per person Pre-Dinner hors d’oeuvre package with 3 different hors d’oeuvres, 2 each for each guest, for the 45 minutes to 1 hour preceding your meal. Hors d’oeuvres are ‘butler passed’ and or displayed.
Optional Beverage/Bar Service: Ranges in price from $3.50 per person for all bar glassware, ice, tubs to chill and cocktail napkins to $17 for full service of all wine, beer, champagne & non alcoholic beverages. We can provide full liquor service as a hosted or cash bar.
Optional Dessert Service: We offer a variety of delicious desserts at $5 per person. Dessert Options.
Specialty Linen: We can provide rental skirting, fitted draping and & fitted full length tablecloths as well as rental items at our cost.
Service Charge: Our Service charge is based on our labor costs instead of adding a flat percentage to the cost of food & beverage [normally 20% for most caterers]. Instead, we charge our labor on the basis of the number of servers, bartenders & kitchen staff on site. Servers & bartenders are $25/hour. Kitchen staff is $30/hour.
Plated Service Menu Options:
Salads:
Insalata Mista: Napa field greens, ‘teardrop’ tomato, crumbled Gorgonzola, honey roasted walnuts & balsamic vinaigrette
‘Girasole’ Greens: fresh romaine & field greens mixed, shredded carrots, cucumber, ‘tear drop’ tomato, roasted sunflower seeds & a rice wine vinaigrette… you may also add a choice of Ranch Dressing
Hearts of Palm Caesar: tender hearts of romaine, garlic croutons, sun-dried tomato & hearts of palm garnish
Baby Spinach: fresh blackberries, sugared pecans, crumbled bacon, ‘teardrop’ tomato & a raspberry vinaigrette
Southwest Asparagus Salad: romaine & field greens, chilled asparagus, orange sections, blackberries & strawberries, fresh ciliegine Mozzarella, jalapeno mango vinaigrette, tortilla confetti
Southwest Asparagus & Shrimp Salad: romaine & field greens, chilled asparagus, orange sections, blackberries & strawberries, fresh ciliegine Mozzarella, chilled jumbo shrimp, jalapeno mango vinaigrette, tortilla confetti...add $3 to per person price
Chicken:
‘California’ Stuffed Breast of Chicken: stuffed with Mascarpone, roasted garlic & spinach, rolled in garlic bread crumbs … with either a sherry-rosemary sauce or a Caribbean mango, papaya salsa
California Cordon Blu: a chicken breast stuffed with prosciutto, herb chévre & spinach, rolled in Panko bread crumbs… with a sage Marsala sauce
‘Baja’ Pinwheel Breast of Chicken: stuffed with queso fresco, sweet corn & cilantro, served with a smoked ancho pepper cream sauce
Chile Relleno Breast of Chicken: stuffed with queso fresco, sweet corn & cilantro, pasilla pepper, served with a creamy chipotle sauce
Salmon:
Seared Sterling Filet of Salmon: roasted tomato tapenade
Caribbean Seared Salmon: rubbed with Caribbean jerk spice, seared & then oven roasted, with a mango, papaya, passion fruit salsa
Salmon Florentine: seared, on a bed of poached spinach with a tomato basil fresca
Salmon Provencal: seared, creamy sun-dried tomato sauce
Beef:
‘Slow Roasted’ Prime Rib of Beef: with a creamy horseradish sauce
Roasted Beef Tenderloin (Filet Mignon): with a Cabernet demi-glaze reduction
Braised Short Ribs of Beef: with mushrooms in a natural gravy
Pork:
Roasted Pork Loin: cinnamon apples & pears
Marinated Pork Tenderloin: with a roasted garlic apricot whole grain mustard sauce
Potatoes & Rice:
Asiago Potatoes: our creamy thick cut potatoes au gratin
Roasted Garlic Mashed Potatoes
Crème Fraiche Mashed Potatoes
Bourbon Sweet Mashed Potatoes
Roasted Red Potatoes
Jasmine, Basmati or Saffron Rice...add pearl vegetables.
Vegetables:
Fresh Asparagus: blanched, served chilled with olive oil & lemon zest
Roasted Vegetables: zucchini, yellow squash, red bell pepper, carrots, mushrooms & onion, rubbed in olive oil & herbs
Carrots Vinchy: sautéed with garlic, brown sugar, rosemary & vodka
Stuffed Tomato: ricotta spinach, herbs & roasted pine nuts
