KR Catering: Your full-service caterer in Sonoma County Wine Country
KR Catering overlooking Russian River vineyards at a corporate event
KR Catering Tomato platter at a private event
KR Catering wedding Asparagus platter


Harvest Menus

Harvest and Crush will be here soon. Take a load off of your staff, maintain productivity, and increase satisfaction. Let KR Catering deliver fresh, hot harvest meals catered each day of crush.

We have been offering our Harvest and Crush menus for many years. Each year, we create a seasonal set, made up of past favorites and new selections. These are available on a pre-selected schedule throughout the season. In addition to your staff, these selections make a great choice for accommodating customers in a casual style, while keeping your costs low.

Please allow a minimum 5-day notice for desired delivery. If unexpected needs arise on short notice, please call us and will do our best to accommodate you. Should you wish additional days of delivery, more menu selections can be added or other arrangements made to meet your needs. Also note that these menu selections are specially priced and the pricing applies only to these. Of course, our regular catering services are also available throughout the season, too.

Listed below are the selected menus and dates for last year. Each includes an entrée, sides, and a dessert. Additional service for sodas and water is also available, if desired. We now have our new menus ready for 2013. As always, please contact us for any questions or more information.

Click here to download the full brochure as a PDF (1.4 MB)

Monday August 12th / Tuesday 13th / Wednesday 14th

Spicy Brisket with Texas Caviar; Green Beans and Zucchini with Sauce Verte; Mac and Cheese, Chopped Wedge Salad; Mini Corn Bread Muffins; Peach Cobbler

Thursday August 15th / Friday 16th / Saturday 17th

Five-Spice Roasted Chicken; Ginger Garlic Green Beans; Mushroom-White Wine Risotto, Asian Salad; Bread and Butter; Lemon Bar

Monday August 19th / Tuesday 20th / Wednesday 21st

Grilled  Pork Tenderloin  with  Mustard  Dill  Sauce;  Grilled Asparagus with Garlic Aioli; Campanelli Pasta with Chardonnay Cream; Caesar Salad; Bread and Butter; Pecan Bars

Thursday August 22nd / Friday 23rd / Saturday 24th

Italian Sausage Stew with Creamy Polenta; Mixed Mushroom Ragout; Spring Mix Salad with Ken’s Award-Winning Balsamic Vinaigrette; Focaccia Bread; Bread Pudding

Monday August 26th / Tuesday 27th / Wednesday 28th

Garlic Herb Top Sirloin with Bacon Bourbon Shallot Sauce; Creamed Corn with Comte Cheese; Mashed Potatoes with Sour Cream and Green Onions; Panzanella Salad; Greek Poppy Seed Bread; Chocolate Mousse Cake

Thursday August 29th / Friday 30th / Saturday 31st

Duck Legs and Thighs with Fig Sauce; Braised Fennel and Parmesan Cheese; Wild Rice; Goat Cheese Salad with Caramelized Red Onion and Pinot Dressing; Bread and Butter;
Biscotti Cookies

Monday September 2nd / Tuesday 3rd / Wednesday 4th

Slow Roasted Pork Loin with Molasses and Balsamic Glaze; Wild Rice, Butternut Squash with Shallots and Sage; Caesar Salad; Bread and Butter; Apple Galette

Thursday September 5th / Friday 6th / Saturday 7th

Chicken Saltimbocca; Roasted Brussels Sprouts; Pizza Pasta; Italian Salad;
Bread and Butter; Tiramisu

Monday September 9th / Tuesday 10th / Wednesday 11th

Meatloaf; Roasted Fingerling Potatoes; Sweet Peas and Carrots; Green Salad with Ranch;
Assorted Bread and Butter; Chocolate Brownies

Thursday September 12th / Friday 13th / Saturday 14th

Hawaiian Pork; Hawaiian Rice; Fruit Salad; Green Salad with Poppy Seed Dressing;
Sweet Rolls; Rum and Coconut Bread Pudding

Monday September 16th / Tuesday 17th / Wednesday 18th

Beef Stew over Creamy Polenta; Stuffed Portabellini Mushroom with Crab;
Cabbage and Apple Salad; Bread and Butter; Apple and Grape Clafouti

Thursday September 19th / Friday 20th / Saturday 21st

Jerk Chicken; Mixed Vegetables; White Bean Chili; Minted Romaine Salad with Blue Cheese and Pecans; Bread and Butter; Peach and Banana Bread Pudding

Monday September 23rd / Tuesday 24th / Wednesday 25th

Herbed Pork Tenderloin with Apple Mustard Sauce; Roasted Parsnips; Sautéed Snow Peas;
Goat Cheese Salad with Fig and Sherry Shallot Vinaigrette; Assorted Bread and Butter;
White Chocolate Chunk with Macadamia Cookies

Thursday September 26th / Friday 27th / Saturday 28th

Fish of the Day; Leek and Mushroom Gratin; Sautéed Kale with Garlic; Spinach Salad;
Assorted Bread and Butter; Gran Marnier Brownies

Monday September 30th / Tuesday October 1st / Wednesday 2nd

London Broil; Corn Pudding; Brandied Mushrooms; Chilled Leek Salad with Green Olives, Capers and Sundried Tomato Vinaigrette; Bread and Butter; Harvey Wallbanger Cake

Thursday October 3rd / Friday 4th / Saturday 5th

Italian Marinated Chicken Breast; Boursin Creamed Spinach; Rice Pilaf; Cobb Salad; Bread and Butter; Berry Crisp

Monday October 7th / Tuesday 8th / Wednesday 9th

Lamb; Sun-dried Tomato, Spinach and Artichoke Heart Bread Pudding; Grilled Asparagus;
Greek Salad; Greek Poppy Seed Bread; Lemon Chiffon Bars

Thursday October 10th / Friday 11th / Saturday 12th

Pork Tenderloin with Fig Chutney; Roasted Carrots; Roasted Garlic Mashed Potatoes; Green Salad with Ranch; Bread and Butter; Mudslide Cake

Monday October 14th / Tuesday 15th / Wednesday 16th

Neoma’s Chicken Stew over Creamy Polenta; Sautéed Zucchini; Italian Salad; Garlic Bread;

Thursday October 17th / Friday 18th / Saturday 19th

Fish of the Day; Wild Rice; Sautéed Patty Pan Squash; Avocado, Orange and Jicama Salad;
Bread and Butter; Fresh Fruit Trifle

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Copyright © 2007 - 2014, 2015  Ken Rochioli, KR Catering



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