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Appetizers • Weddings • BBQ • Mexican • Desserts • Receptions |
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We specialize in catering events from beginning to end. Let us help take some of the stress out of your big day. Offering complete catering services throughout the Bay Area since 1983, we are based in Sonoma County. We use fresh, local, high-quality ingredients from top vendors and provide a well-trained staff. We have done hundreds of wedding receptions and bring our sensitivity to a very special day of your life; one you will remember forever. Although we have provided a series of seasonal Menu ideas below, we welcome the opportunity to sit down with you and create a menu that truly reflects you and one that suits your needs, style and budget. If there is anything that you need or would like to add, please don’t hesitate to ask. We will do everything we can to make it happen for you! |
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Spring Menus Menu One Appetizers Bodega Bay Dungeness Crab Cakes with Cajun Remoulade or Sweet Pepper Sauce Poached Prawns with Cilantro Rouille Salads Baby Spinach Salad with Mandarin Oranges and Red Onions Greek Poppy Seed Bread and Butter Entrée Grilled Salmon with Balsamic Glaze Rice Pilaf Grilled Asparagus with Garlic Aioli
Menu Two Appetizers Salmon Tartare On Brioche Round with Fresh Dill Asparagus-Ricotta Tart with Comte Cheese Deep Fried Duck Ravioli with Zinfandel Plum Sauce Salads Spring Mix Salad with Balsamic Vinaigrette Focaccia Bread and Butter Entrée Beef Wellington Celery Root Puree Spinach Gratin
Summer Menus Menu One Appetizers Crostini with Point Reyes Bleu Cheese, Fresh Fig, Thyme with a Honey Drizzle Braised Duck Nacho with Corn Relish Lobster Quesadillas with Cilantro Lime Crème Fraiche Salads Fresh Heirloom Tomatoes and Mozzarella Salad with Basil Crème Fraiche Sour Dough Rolls and Butter Entrée Grilled Lamb Porterhouse with Fig Cascabel Sauce Fruit Salad with Cannoli Cream Ken’s Fresh Blue Lake Green Beans
Menu Two Appetizers Chorizo Stuffed Prawns Wrapped In Prosciutto with Apricot-Tequila Sauce Smoked Duck with Pinot Braised Onions on Garlic Toast Crostini with Watermelon, Feta and a Balsamic Reduction Salads Deconstructed Caesar Salad Sour Dough Kalamata Olive Batard Bread and Butter Entrée New York Steak with Korbel Bandied Cremini Mushrooms Double Baked Potato with Artichoke Hearts and Pepper Jack Zucchini Pancakes with Feta
Fall Menus Menu One Appetizers Mini Phyllo Shells with Roasted Duck, Leek and Fennel Thai Chicken Meatball with Sweet Chili Sauce Dip Cured and Roasted Pork Belly on a Garlic Chip Salads Fresh Heirloom Tomatoes and Mozzarella Salad with Basil Crème Fraiche Sour Dough Rolls and Butter Entrée Grilled Lamb Porterhouse with Fig Cascabel Sauce Fruit Salad with Cannoli Cream Ken’s Fresh Blue Lake Green Beans
Menu Two Appetizers Lobster Quesadillas with Cilantro Lime Crème Fraiche Caramelized Onion Tart with Chevre, Parmesan and Kalamata Olives Brioche Toast Points with Horseradish, Egg, Capers and Smoked Steelhead Salads Mixed Greens with Gorgonzola, Frizzled Onions, Roasted Pecans, Ciabatta Bread and Butter Entrée Duck Breast with Chestnut-Sage Sauce Sweet Potato Cannelloni Artichoke Risotto with Mascarpone, Lemon and Thyme
Winter Menus Menu One Appetizers Bodega’s Dungeness Crab Cakes with Cajun Remulade or Sweet Pepper Sauce Tuna Tartare with Avocado Mousse on a Crisp Buckwheat Blini with Smoked Salmon and Tobiko Caviar Salads Napoleon Beet Salad Over Mixed Greens with Herbed Chevre and Vinaigrette Sweet Bread and Butter Entrée Garlic Herbed Filet with Bacon Bourbon Shallot Sauce Sour Cream and Scallions Mashed Potatoes Brocollini with Pecan Brown Butter
Menu Two Appetizers Lump Crab Salad Bites Duck Confit Spring Roll with Fried Scallions Buckwheat Blini with Smoked Salmon and Tobiko Caviar Salads Cobb Salad Walnut Wheat Bread and Butter Entrée Chicken Marsala Wild Rice Roasted Root Vegetables |
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