Sushi plate

Browse Our Handcrafted Menus

Intimate Dinner Parties

Intimate Dinner Parties

Chef's Favorites

Rolled flank steak with chimichuri sauce

Chef's Favorites

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Salads

Farmers Market Salad,

Sliced cucumber, roma tomatoes, avocado and a “green goddess” herb vinaigrette  

Appetizer

Jumbo lump Dungeness crab cake,

Citrus segments, tartar sauce and a frizzé salad

Entrée

Pistachio Crusted Salmon

with Yukon Gold mashed potatoes, seasonal vegetables, finished with a Beurre blanc

Or

Prime beef ribeye “cap”

With a saffron poached potato, grilled asparagus and a chimichurri sauce

Dessert

Warm Chocolate Fondant Cake

With a creamy chocolate filing served with Vanilla bean ice cream and fresh berries

Upscale Tasting Menu

Pesto crusted salmon quinua diced tomatoes and avocado

Upscale Tasting Menu

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Course 1

Yellow Tail Crudo

With mixed citrus segments, puffed wild rice, diced avocado and charred watermelon

Course 2

Foie Gras Nigiri,

Hudson Valley Foie Gras over sushi rice finished with crispy shallots and a balsamic fig reduction

Course 3

Roasted New Zealand Lamb Loin

With faro, toasted pine nuts sautéed mushrooms and Turkish apricots

Course 4

Pacific Snapper,

Pan seared with crispy rice, and finished table side with a tom yum coconut broth

Course 5

Prime Beef Rib Eye “Cap”

With a saffron poached potato finished with a classic Béarnaise sauce

Dessert

Gordon Ramsey’s Sticky toffee pudding

With a rum toffee sauce and Vanilla Bean ice cream

Standard Menu

Chili verde, braised pork shoulder with steamed rice and Anaheim chili

Standard Menu

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Salad

Baby Arugula Salad tossed in olive oil and lemon juice

served with baby heirloom tomatoes and finished with toasted pine nuts and grated cheese

Starter

Bloody Mary style shrimp cocktail,

Large prawns poached and served with a fresh pico de gallo, avocado and a house made bloody Mary mix

Main

Mojo Marinated Skirt Steak, with Chimichurri and smashed red potatoes
Or
Herb crusted salmon with roasted baby potatoes, grilled asparagus and lemon butter sauce

Dessert

Flourless chocolate cake with fresh berries

Vegan Menu Latin Inspired

Kale salad with baby heirloom tomatoes, black beans avocado and corn chips

Vegan Menu Latin Inspired

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Course 1

Tortilla Soup with California chilis,

With roasted squash and coconut milk broth.  

Course 2

Southwest Salad,

With black beans, cherry tomatoes, roasted corn, avocado and crispy chips.

Course 3

Pickle taco,

With vegan ground beef, dill pickle and roasted tomato salsa.

Course 4

Avocado Toast on Rye Bread

With citrus vinegar, pomegranates and a cashew crema.

Course 5

Braised Jack Fruit in a tomatillo sauce

Over crispy lentils and Spanish rice

Dessert

Vegan Tres Leches

Special Occasions

Filet mignon with a bone marrow crust, sautéed baby kale and Yukon gold potatoes

Special Occasions

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Amuse Bouche

Kushi Oysters

With a watermelon basil ponzu

1st Course

Wagyu beef tartar garnished with peanut butter dust and enjoyed with prawn crackers

2nd Course

“Bacon & Eggs”

Seared Sea Scallops with 12-hour braised Pork Belly & a Sunny Side up Quail Egg

Main

“Surf & Turf”

Prime Beef Filet Mignon & Maine Lobster Thermidor served with Béarnaise sauce and Yukon Gold potato puree  

Dessert

Warm Chocolate Fondant Cake

With a creamy chocolate filing served with Vanilla bean ice cream and fresh berries

Current Menu

Bone in braised short rib with mashed potatoes and organic rainbow carrots

Current Menu

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Salads

Baby Arugula Salad

tossed in olive oil and lemon juice served with baby heirloom tomatoes and finished with pine nuts and grated parmesan

(Add buratta cheese as an excellent compliment)

Warm Spinach Salad

With strawberries, candied nuts, goat cheese crumbles Tossed in a house balsamic dressing

Southwest Salad

With seasonal mixed greens, roasted corn, sautéed bell peppers and onions, black beans and cherry tomatoes, tossed in a chipotle ranch dressing

Starters

Bloody Mary style shrimp cocktail

large prawns poached and served with a fresh pico de gallo, avocado and a house made bloody Mary mix (tequila added upon request!)

Traditional Crab Cake

Dungeness Lump Crab breaded and seared, served with tartar sauce and lemon wedges

Fall Risotto

With a mix of Roasted Squash (Add shrimp, Scallops or pork belly for enhancement)

Maine Lobster Roll,

Butter Poached Lobster in a Hawaiian hot dog bun served with a mango salsa and finished with cilantro

Protein Options

*Skirt Steak,

Mojo marinated for over 24 hours and grilled

*Achiote marinated pressed chicken,

Seasoned with a dry achiote chili and marinated in fresh orange juice, onions and cilantro

*Herb Crusted salmon,

With a pesto crust served with a lemon wedge

*Pan Seared Striped bass
- OR -
Pacific Red Snapper
*Herb crusted lamb chops,

This can be served with the bone on or just the loin itself

*Prime beef filet mignon

Can be served as individual steaks on roasted on the whole loin

*Prime rib cap

(my personal favorite cut of meat it is part of the ribeye and a very special cut I get from my butcher)

*Halibut and Chilean Sea Bass

(Available only when in season) 

(All Steaks will come with your choice of sauce: Béarnaise, Chimichurri, Port wine reduction or caramelized onions)


Sides

Sautéed summer zucchini
Roasted Cauliflower, Broccoli, Spinach and roasted peppers
Sautéed green beans with sliced garlic
Smashed baby Yukon gold potatoes with freshly grated Parmesan garlic and parsley
Garlic mashed potatoes
Grilled asparagus
Saffron Rice and fresh herbs
Wild Rice with cherry tomatoes sautéed onions cooked in vegetable stock

Dessert

Warm Chocolate Lava Cake with vanilla bean ice cream
English Sticky Toffee Pudding With a bourbon toffee sauce
Carrot Cake with a vanilla cream Cheese

Appetizers

Appetizers

Hor d’oeuvres

Chefstevenpr@gmail.com
TasteThatLA.com
323.605.9554

Hor d’oeuvres

Suggested amounts per person: 1 Hour: 4-6 pieces; 2 Hours: 6-8 pieces;3 Hours: 8-10 pieces
Minimum 25 of each item

Cheese Station 12

Selection of International and Domestic Cheese, Fruit, Bread, Crackers, Dried Fruits, Fresh Fruits, Olives and Roasted Nuts

Charcuterie Station 12

Selection of international and Domestic Cured Meats, Pickles, Olives and Selection of Bread and Rolls

Iced Seafood Display M/P

All Seafood Selections Served with Brandied Cocktail Sauce Horseradish and Crackers

  • Chilled Jumbo Shrimp
  • Cocktail Crab Claws
  • Chilled Maine Lobster
  • Shucked Oysters
  • Little Neck Clams

Cold 4
  • Cranberry Goat Cheese Crostini
  • Bloody Mary Style Shrimp Cocktail Shooters
  • Avocado Toast, Bacon, Beet Pickled Quail Eggs
  • Ceviche, fresh fish served with crispy homemade plantain chips
Hot 5
  • Lobster Empanadas
  • Coconut Shrimp, Sweet Chili
  • Chicken Kabobs with mango Salsa
  • Beef Kabobs with Chimichurri
  • Angus Beef Cheddar Sliders
  • Mozzarella & Veal Meat Balls
  • Dungeness Crab Cakes
  • Arincini, Fried Risotto balls with a warm tomato sauce
  • Maine Lobster Roll, House made Bread, Butter poached & papaya salsa  

Catering

Banquet Menus

Steven Ruiz
Owner & Chief Operating Officer ofTaste That LA INC
323.605.9554
TasteThatLA.com
Chefstevenpr@gmail.com

Breakfast Buffets

25 Guest Minimum
French Toast
  • Thick Cut Brioche Bread with Cinnamon Infused Egg Batter, Served with Maple Syrup
  • Choice of Bacon, Ham or Sausage
  • Breakfast Potatoes
12
Eggs Benedict
  • Freshly Squeezed Orange Juice
  • Poached Eggs
  • Grilled Canadian Bacon
  • English Muffin
  • Hollandaise Sauce
  • Choice of Bacon, Ham or Sausage
  • Breakfast Potatoes
18
Photo: Continental breakfast buffet, assorted pastries, fresh fruit and coffee
Continental
  • Assorted Chilled Juices
  • Assorted Breakfast Breads and Pastries
  • Preserves & Whipped Butter
  • Berry Parfaits with Greek Yogurt House Made Granola
12
Deluxe California Continental
  • Freshly Squeezed Orange Juice
  • Berry Parfaits with Greek Yogurt House Made Granola
  • Croissants, Pain Au Chocolate
  • Assorted Bagels
  • Danish & Mini Muffins
  • Preserves & Whipped Butter
  • Seasonal Sliced Fruit
17
Healthy Start
  • Assorted Chilled Juices
  • Whole Bananas
  • Seasonal Berries
  • Individual Assorted Yogurt & Cottage Cheese
  • Granola & Hot Oatmeal
  • Protein Bars
  • Seasonal Sliced Fruit
18

Breakfast Buffet Enhancements

All accompaniments are designed and priced per person to enhance a Continental or Buffet Breakfast NOT AVAILABLE INDIVIDUALLY
25 Guest Minimum

Omelets 12

Prepared to Order: Selection of vegetables, mixed cheeses, Bacon & Sausage

Belgian Waffle Station 11

Vermont Maple Syrup, Fresh Berries, Sweet Butter, Candied Pecans, Whipped Cream

Breakfast Burritos Station 11

Warm Flour Tortillas, Scrambled Eggs or Chorizo & Eggs, Jack Cheese, Cheddar Cheese, Sausage, Bacon, Sour Cream, Salsa & Avocado

Antioxidant POWER Smoothie 12

Banana, Blueberry, Blackberry, Raspberry, Strawberry, Agave, Almond Milk

Grilled Pancake Station 11

Strawberry, Blueberry, Banana, Chocolate Chips, Sweet Butter, Pecans, Whipped Cream and Maple Syrup

Cinnamon French Toast 11

Sweet Butter and Warm Maple Syrup

Fruit and Yogurt Parfaits   8

Individual Glasses of Yogurt, Fresh Berries and Granola

Scottish Highland Smoked Salmon      12

Traditional Garnishes

Scrambled Free Range Farm Eggs8

Classic Eggs Benedict 12


Buttermilk Biscuits & Gravy   8

Sausage, Gravy and Cheddar Cheese

Buttery Croissant Sandwich 10

Choice of protein, Egg, Cheese & Avocado

Assorted Cold Cereals   5

Whole Milk, Almond Milk, Soy Milk, Flax Milk

Fresh Donuts   8

Assorted Varieties and Iced Cold Milk or Almond Milk

Cold Pressed Juice Bar 12

Selection of Cold Pressed Juices Displayed Over Ice

Photo: Full breakfast buffet, berry parfaits imported cheeses, fresh squeezed juice

Luncheon Entrées

Minimum 25 guest Can be served Plated or Buffet Style

Entrée Salads

Accompanied by Freshly Baked Rolls & Butter

Taste That LA Cobb Salad 16

Chicken, Tomato, Bacon, Avocado, Egg, Bleu Cheese

Baby Arugula Salad    12

Baby Heirloom Tomatoes, Finished with Pine Nuts, grated parmesan, lemon vinaigrette    

Spinach Salad        12

Strawberries, Candied Nuts, Goat Cheese Crumbles house balsamic dressing on the side      

Southwest Salad    12

Mixed Greens, Roasted Corn, Sautéed Bell Peppers, Onions, Black Beans, cherry tomatoes, chipotle ranch dressing

Cesar Salad   12

Romaine, Parmesan Cheese, Croutons

Photo: Farmers market salad, cucumber, beet puree, Roma tomatoes and avocado
Luncheon Entrees

Choice of Roasted Potatoes or Rice Pilaf & Sautéed Vegetables

Organic Chicken Breast 24

Achiote Marinate, Harissa Sauce

Maryland Crab Cake              22

Tartar Sauce, Citrus, Watercress Salad

Pesto Crusted Salmon 22

Lemon, Butter Sauce

Grilled Skirt Steak 26

Red Quinoa, Avocado, Tomato, Chimichurri

Petite Filet 32

Charbroiled Filet served with Red Wine Sauce

Vegan Bolognese 19

Grilled Marinated Vegetables, Plant Based Ground Beef

Lunch Drop Off Option 1

What’s included: 1 salad, 2 sandwich options, and 2 sides
$25 per person

Salads

Baby Arugula Salad

Served with baby heirloom tomatoes & finished with pine nuts and grated parmesan, lemon vinaigrette served on the side

Spinach Salad

With strawberries, candied nuts, goat cheese crumbles house balsamic dressing on the side

Southwest Salad

With seasonal mixed greens, roasted corn, sautéed bell peppers and onions, black beans and cherry tomatoes, chipotle ranch dressing on the side

Sandwiches

Pesto Chicken

On toasted ciabatta bread, roasted tomatoes, mozzarella cheese

Italian Sub

On foot long bread, Salami, Mortadella & Soppressata, Provolone cheese, fresh tomatoes, pepperoncini’s

Vegan Wrap

Falafel, sautéed bell peppers, lavash bread, Hummus,

shredded lettuce & diced tomatoes

Turkey Club

sliced turkey breast on sourdough, bacon

tomato, avocado & lettuce


Sides

Skillet Fried Potatoes

Pan fried potatoes with sautéed onions & garlic

Cole Slaw

Shredded cabbage & carrots with a house made Dressing

Mac n Cheese

3 cheeses, panko crusted

Pasta Salad

Diced celery & olives tossed in a house made mayonnaise

Homemade Chips

Hand sliced and seasoned with salt and pepper

Lunch Drop Off Option 2

What’s included: 1 salad, 2 protein options, 2 sides, and 1 dessert
$37 per person

Salads

Romaine Lettuce wraps

Romaine lettuce wrapped in cucumber, served with croutons & Ceaser dressing on the side

Farmers Market Salad

Mixed green wrapped in cucumber, served with avocado tomatoes and an herb vinaigrette

Burratta Cheese & Arugula

Fresh Burrata, baby arugula, toasted pine nuts shaved parmesan & a balsamic dressing

Proteins

Mojo Marinated Skirt Steak

Skirt Steak marinated in fresh herbs, olive oil & garlic served with chimichurri sauce

Achiote Marinated Chicken

Chicken Thighs Marinated in Achiote Chili, Paprika & orange juice served with mango Pico de Gallo

Pistachio Crusted Salmon

Freshly ground pistachio crust cover the salmon served with a lemon butter sauce

Sides

Sautéed Zucchini

A mix of yellow and gold squash

Roasted Cauliflower, Broccoli, Spinach and roasted peppers
Smashed baby Yukon gold potatoes

Tossed in a Ahi Amarillo aioli

Garlic mashed potatoes
Saffron Rice

Mixed with lime and fresh cilantro

Wild Rice

With cherry tomatoes sautéed onions cooked in vegetable stock

Dessert

Homemade cookies
Warm Chocolate Lava Cake
English Sticky Toffee Pudding With a Bourbon Toffee Sauce
Carrot Cake with a Vanilla Cream Cheese

Sandwich Buffet

All Sandwiches come with 2 side options Minimum 25 guest

Cold Sandwiches

Italian Sub 15

On foot long bread, Salami, Mortadella & Soppressata, Provolone cheese, fresh tomatoes, pepperoncini’s

Vegan Wrap 12

Falafel, sautéed bell peppers, lavash bread, Hummus, shredded lettuce & diced tomatoes

Turkey Club 16

Sliced turkey breast on sourdough, bacon tomato, avocado & lettuce

Chicken BLT 15

Cajun Chicken Breast, Pepper Jack Cheese, Bacon, Avocado

Photo: Deli sandwich buffet, Fresh Cold Cut meats, pickles, mustards and fresh vegetables

Hot / Warm Sandwiches

French Dip 16

Prime Rib, Horseradish, Swiss cheese, French Rolls, Au Jus

Spicy Reuben Melt 17

Homemade Corned Beef, Sauerkraut, Swiss Cheese, 1000 Island

Pesto Chicken 16

Toasted Ciabatta Bread, Roasted Tomatoes, Mozzarella Cheese

Cubano 16

Swiss Cheese, Roasted Pork Shoulder, Pickles & Mustard


Sides

Skillet Fried Potatoes

Pan fried potatoes with sautéed onions & garlic

Cole Slaw

Shredded cabbage & carrots with a house made Dressing

Mac n Cheese

3 cheeses, panko crusted

Pasta Salad

Diced celery & olives tossed in a house made mayonnaise

Homemade Chips

Specialty Buffets

Latin Themed Menu Options

All Entrée Selections are served with your choice of: Black Beans, Refried Beans or Whole Pinto Beans As well as your choice of Spanish Rice, Steamed White Rice or Saffron Rice. All Entrée selections also come with mixed sautéed Vegetables

Soups / Salads

Tortilla Soup 7

Made with fresh vegetables, blended finished with tortilla strips and Queso Fresco

Southwest Salad 9

Black Beans, Roasted Corn, Sautéed Onions & Bell Peppers

Mixed Green Salad 8

Mixed seasonal greens, cucumber, tomatoes, Olives with an herb vinaigrette

Taste That LA Caesar Salad 10

Whole Romaine Leaves Wrapped in Cucumber Ribbon

Photo: Southwest Salad

Entrée Selections

Chili Verde 13

Braised pork Shoulder cooked in a Tomatillo Sauce

Chili Colorado 13

Braised Chuck Roast Cooked in a Tomato based sauce with bell peppers and onions

Mojo Marinated Skirt Steak 16

24 hour marinated, in fresh herbs, garlic, onions served with Chimichurri sauce

Achiote Marinated Chicken 13

24 hour marinated chicken in achiote chili, onions, cilantro, and orange juice served with a mango salsa

Ranchero Style Atlantic Salmon 18

Roasted peppers, tomatoes, cilantro and fresh citrus

Fajita Style Baja Shrimp 18

Roasted Peppers, Tomatoes, Fresh Herbs, garlic and chili

Italian Themed Menu Options

Minimum 25 guest all items come with warm bread rolls with butter

Salad Options

Cesar Salad 11

Romaine Lettuce, Parmesan Cheese, Croutons

Caprese Salad 11

Mixed Tomatoes, Fresh Basil, Mozzarella, Olive Oil & Balsamic Vinaigrette

Baby Arugula Salad    12

Baby Heirloom Tomatoes, Finished with Pine Nuts, grated parmesan, lemon vinaigrette    

Antipasti Salad 13

Cured Meats, Provolone Cheese, Artichokes, Tomatoes, Olives and Cucumbers

Photo: Charcuterie board with Imported and domestic meats with crudite vegetables

Entrée options

Chicken Parmesan 16

Melted Provolone, Marinara Sauce

Chicken Marsala 16

Sautéed Mushrooms, Marsala Wine, fresh parsley

Pork Osso Bucco 17

Braised Pork, Tomato Sauce, Root Vegetables

Pesto Crusted Salmon 22

Lemon, Butter Sauce

Pasta Options  

Baked Penne Bolognese 17

Melted Mozzarella

Fettuccini Alfredo 15

Cream Sauce, Garlic, Shallots  

Bow Tie Pesto 15

Spicy Sausage, Broccoli

Vegan Bolognese 19

Grilled Marinated Vegetables, Plant Based Ground Beef

Mediterranean Themed Menu Options

All entrée Items will be Served with Rice Pilaf, Pita Bread & Roasted Vegetables

Salad Options

Greek Salad 12

Olives, Cucumber, Feta Cheese, Red Onion

Tabbouleh Salad 11

Bulgur Wheat, Parsley, Lemon, Tomatoes

Three Bean Salad 11

Garbanzo Beans, Kidney Beans, Pinto Beans

Crudité Platter 12

Mixed Fresh Vegetables, Hummus, baba ganoush

Photo: Cheese platter with imported and domestic cheeses and dried fruit

Entrée options

Lamb Kofta 17

Ground Lamb, Fresh Herbs, Tzatziki Sauce

Chicken Kabobs 17

Grilled Marinated Chicken, Hummus

Beef Kabobs 18

Grilled Marinated Beef, Hummus

Whole Roasted Chicken 27

Rotisserie Style Chicken

Falafel 15

Garbanzo Beans, Fresh Herbs

Sides

Coconut Curried Lentils 9

Diced Carrots, Celery, Coconut Milk  

Fried Cauliflower 9

Roasted Sweet Peppers, Parsley

Mixed Quinoa 10

Mixed grains, Fresh Herbs, Tomatoes, Citrus

BBQ Themed Menu Options

Salad Options

Spinach Salad              12

Strawberries, Candied Nuts, Goat Cheese Crumbles house balsamic dressing on the side      

Mixed Green Salad             8

Mixed seasonal greens, cucumber, tomatoes, Olives with an herb vinaigrette

Three Bean Salad           11

Garbanzo Beans, Kidney Beans, Pinto Beans

Sides

Fire Roasted Corn
Mac & Cheese
Cole Slaw
BBQ Baked Beans
Sautéed Vegetables
Potato Salad
Collard Greens

Entrée options

BBQ Smoked Brisket 11

24 hour Smoked

Pork Spare Ribs 11

Braised, House BBQ Sauce

BBQ Chicken 16

Breast, Leg and Thigh

Hot Links 9

Smoked, Sweet and Spicy

Grilled Salmon 22

Lemon Butter

Photo: Braised Short Rib, Rainbow carrots and mashed potatoes

Dinner Entrées

Accompanied by Freshly Baked Rolls and Butter
*You may make (2) selections for the entree, plus a vegetarian option; selections must be received with counts (1) week prior* to day of event

A La Carte Starter Salad

Taste That LA Caesar Salad   10

Whole Romaine Leaves Wrapped in Cucumber Ribbon with Zucchini Pesto Tossed in Creamy Ceaser Dressing

Santa Monica Farmers Market Salad  10

Avocado, Tomato, Cucumber, Herb Dressing

Signature Salad 9

Boston Bib Lettuce, Bleu Cheese, Apples, Candied Pecans, Aged Balsamic Dressing

Burrata Cheese Salad 12

Fresh burratta,Heriloom Tomatoes, Basil Pesto, and wild greens

Photo: Prime Beef Filet Mignon

Entrée Selections

Organic Roast Chicken 25

Wild Mushroom Risotto, Asparagus Tips

Roasted Striped Bass 27

Truffle Potato puree, Green Beans, Friseé Lettuce

Bone in Pork Chop 26

Roasted Rosemary Potatoes, grilled Stone Fruit

Pan Seared Salmon 29

Herb Crusted, Saffron Rice Pilaf, Asparagus

Prime Rib or Rib Eye Steak 46

Saffron roasted Potato, Asparagus, Classic Béarnaise

Prime Filet Mignon 39

Baby potatoes, sautéed greens, Red Onion Marmalade

New York Steak 37

Garlic Mash Potatoes, Asparagus, Peppercorn Sauce

Vegetarian Primavera 25

Grilled Marinated Vegetables, Pappardelle Pasta, Light Lemon Butter Sauce

Surf & Turf Enhancement

Lobster Tail or Baja Jumbo Shrimp

Market Price
*All prices subject to applicable tax and 20% service fee. Tax and service fee do not apply towards minimum expenditure

Create Your Own Menu

Pickle taco Vegan

Pickle Taco,

with vegan ground beef, dill pickle and roasted tomato salsa

Entrée

Tortilla Soup

Tortilla Soup

with California chilis, roasted squash and coconut milk broth

Entrée

Prime beef Ribeye

Prime Beef Ribeye  

with a saffron poached potato, grilled asparagus and a chimichurri sauce

Entrée

Pistachio Crusted Salmon

Pistachio Crusted Salmon,

with Yukon Gold mashed potatoes, seasonal vegetables, finished with a Beurre blanc

Entrée

Jumbo Lump Dungeness Crab Cake

Jumbo Lump Dungeness Crab Cake,

citrus segments, tartar sauce and a frizzé salad

Starter

Farmers Market Salad

Farmers Market Salad,

sliced cucumber, roma tomatoes, avocado and a “green goddess” herb vinaigrette  

Salad

Gordon Ramsey’s Sticky Toffee Pudding

Gordon Ramsey’s Sticky Toffee Pudding

with a rum toffee sauce and Vanilla Bean ice cream

Dessert

Prime Beef Rib Eye “Cap” (Béarnaise)

Prime Beef Rib Eye “Cap”

with a saffron poached potato finished with a classic Béarnaise sauce

Entrée

Pacific Snapper

Pacific Snapper,

pan seared with crispy rice, and finished table side with a tom yum coconut broth

Entrée

Roasted New Zealand lamb loin with faro

Roasted New Zealand Lamb Loin with Faro,

toasted pine nuts sautéed mushrooms and Turkish apricots

Entrée

Foie Gras Nigiri

Foie Gras Nigiri,

Hudson Valley Foie Gras over sushi rice finished with crispy shallots and a balsamic fig reduction

Entrée

Yellow Tail Crudo

Yellow Tail Crudo

with mixed citrus segments, puffed wild rice, diced avocado and charred watermelon

Entrée

Kushi Oysters

Kushi Oysters

with a watermelon basil ponzu

Amuse Bouche

Wagyu Beef Tartar

Wagyu Beef Tartar

garnished with peanut butter dust and enjoyed with prawn crackers

Entrée

Bacon & Eggs

“Bacon & Eggs”

Seared Sea Scallop with 12-hour braised Pork Belly & a Sunny Side up Quail Egg

Entrée

“Surf & Turf”

“Surf & Turf”

Prime Beef Filet Mignon & Maine Lobster Thermidor served with Béarnaise sauce and Yukon Gold potato puree

Entrée

Warm Chocolate Fondant Cake

Warm Chocolate Fondant Cake

with a creamy chocolate filing served with Vanilla bean ice cream and fresh berries

Dessert

Carrot Cake

Carrot Cake

with a vanilla cream Cheese

Dessert

English Sticky Toffee Pudding

English Sticky Toffee Pudding

With a bourbon toffee sauce

Dessert

Warm Chocolate Lava Cake

Warm Chocolate Lava Cake

with vanilla bean ice cream

Dessert

Wild Rice with Cherry Tomatoes and Sautéed Onions

Wild Rice with Cherry Tomatoes and Sautéed Onions

Cooked in Vegetable Stock

Side

Saffron Rice and fresh herbs


Saffron Rice

and fresh herbs

Side

Grilled Asparagus

Grilled Asparagus

Side

Garlic mashed potatoes

Garlic mashed potatoes

Garlic Mashed Potatoes
Side

Smashed baby Yukon gold potatoes

Smashed Baby Yukon Gold Potatoes

with freshly grated Parmesan garlic and parsley

Side

Sautéed green beans with sliced garlic

Sautéed green beans with sliced garlic

Side

Roasted Cauliflower, Broccoli, Spinach and roasted peppers

Roasted Cauliflower, Broccoli, Spinach and Roasted Peppers
Side

Sautéed summer zucchini

Sautéed Summer Zucchini

Side

Halibut and Chilean Sea Bass

Halibut and Chilean Sea Bass

***available only when in season***

Entrée

Prime beef filet mignon

Prime Beef Filet Mignon

can be served as individual steaks on roasted on the whole loin

Entrée

Herb crusted lamb chops

Herb crusted lamb chops,

this can be served with the bone on or just the loin itself

Entrée

Herb Crusted salmon,

with a pesto crust served with a lemon wedge

Herb Crusted salmon,

with a pesto crust served with a lemon wedge

Entrée

Achiote marinated pressed chicken

seasoned with a dry achiote chili and marinated in fresh orange juice, onions and cilantro

Achiote marinated pressed chicken,

seasoned with a dry achiote chili and marinated in fresh orange juice, onions and cilantro

Entrée

Maine Lobster Roll,

Butter Poached Lobster in a Hawaiian hot dog bun served with a mango salsa and finished with cilantro

Maine Lobster Roll,

Butter Poached Lobster in a Hawaiian hot dog bun served with a mango salsa and finished with cilantro

Starter

Fall Risotto

Fall Risotto with a mix of Roasted Squash

Fall Risotto

with a mix of Roasted Squash

(Add shrimp, Scallops or pork belly for enhancement)

Starter

Traditional Crab Cake

Dungeness Lump Crab breaded and seared, served with tartar sauce and lemon wedges

Traditional Crab Cake,

Dungeness Lump Crab breaded and seared, served with tartar sauce and lemon wedges

Starter

Southwest Salad

with seasonal mixed greens, roasted corn, sautéed bell peppers and onions, black beans and cherry tomatoes, tossed in a chipotle ranch dressing

Southwest Salad

with seasonal mixed greens, roasted corn, sautéed bell peppers and onions, black beans and cherry tomatoes, tossed in a chipotle ranch dressing

Salad

Warm Spinach Salad

with strawberries, candied nuts, goat cheese crumbles Tossed in a house balsamic dressing

Warm Spinach Salad

with strawberries, candied nuts, goat cheese crumbles

Tossed in a house balsamic dressing

Salad

Flourless chocolate cake

Flourless chocolate cake with fresh berries

Flourless Chocolate Cake

with fresh berries

Dessert

Mojo Marinated Skirt Steak

Mojo marinated for over 24 hours and grilled

Skirt Steak,

Mojo marinated for over 24 hours and grilled

Entrée

Shrimp Cocktail

large prawns poached and served with a fresh pico de gallo, avocado and a house made bloody Mary mix

Bloody Mary Style Shrimp Cocktail,

large prawns poached and served with a fresh pico de gallo, avocado and a house made bloody Mary mix

Starter

Baby Arugula Salad

tossed in olive oil and lemon juice served with baby heirloom tomatoes and finished with toasted pine nuts and grated cheese

Baby Arugula Salad

tossed in olive oil and lemon juice served with baby heirloom tomatoes and finished with toasted pine nuts and grated parmesan cheese (Add buratta cheese as an excellent compliment)

Salad

Your Menu

Amuse Bouche

Kushi Oysters

Kushi Oysters

with a watermelon basil ponzu

Salads

Farmers Market Salad

Farmers Market Salad,

sliced cucumber, roma tomatoes, avocado and a “green goddess” herb vinaigrette  

Southwest Salad

Southwest Salad

with seasonal mixed greens, roasted corn, sautéed bell peppers and onions, black beans and cherry tomatoes, tossed in a chipotle ranch dressing

Warm Spinach Salad

Warm Spinach Salad

with strawberries, candied nuts, goat cheese crumbles

Tossed in a house balsamic dressing

Baby Arugula Salad

Baby Arugula Salad

tossed in olive oil and lemon juice served with baby heirloom tomatoes and finished with toasted pine nuts and grated parmesan cheese (Add buratta cheese as an excellent compliment)

Starters

Jumbo Lump Dungeness Crab Cake

Jumbo Lump Dungeness Crab Cake,

citrus segments, tartar sauce and a frizzé salad

Maine Lobster Roll,

Maine Lobster Roll,

Butter Poached Lobster in a Hawaiian hot dog bun served with a mango salsa and finished with cilantro

Fall Risotto

Fall Risotto

with a mix of Roasted Squash

(Add shrimp, Scallops or pork belly for enhancement)

Traditional Crab Cake

Traditional Crab Cake,

Dungeness Lump Crab breaded and seared, served with tartar sauce and lemon wedges

Shrimp Cocktail

Bloody Mary Style Shrimp Cocktail,

large prawns poached and served with a fresh pico de gallo, avocado and a house made bloody Mary mix

Entrées

Pickle taco Vegan

Pickle Taco,

with vegan ground beef, dill pickle and roasted tomato salsa

Tortilla Soup

Tortilla Soup

with California chilis, roasted squash and coconut milk broth

Prime beef Ribeye

Prime Beef Ribeye  

with a saffron poached potato, grilled asparagus and a chimichurri sauce

Pistachio Crusted Salmon

Pistachio Crusted Salmon,

with Yukon Gold mashed potatoes, seasonal vegetables, finished with a Beurre blanc

Prime Beef Rib Eye “Cap” (Béarnaise)

Prime Beef Rib Eye “Cap”

with a saffron poached potato finished with a classic Béarnaise sauce

Pacific Snapper

Pacific Snapper,

pan seared with crispy rice, and finished table side with a tom yum coconut broth

Roasted New Zealand lamb loin with faro

Roasted New Zealand Lamb Loin with Faro,

toasted pine nuts sautéed mushrooms and Turkish apricots

Foie Gras Nigiri

Foie Gras Nigiri,

Hudson Valley Foie Gras over sushi rice finished with crispy shallots and a balsamic fig reduction

Yellow Tail Crudo

Yellow Tail Crudo

with mixed citrus segments, puffed wild rice, diced avocado and charred watermelon

Wagyu Beef Tartar

Wagyu Beef Tartar

garnished with peanut butter dust and enjoyed with prawn crackers

Bacon & Eggs

“Bacon & Eggs”

Seared Sea Scallop with 12-hour braised Pork Belly & a Sunny Side up Quail Egg

“Surf & Turf”

“Surf & Turf”

Prime Beef Filet Mignon & Maine Lobster Thermidor served with Béarnaise sauce and Yukon Gold potato puree

Halibut and Chilean Sea Bass

Halibut and Chilean Sea Bass

***available only when in season***

Prime beef filet mignon

Prime Beef Filet Mignon

can be served as individual steaks on roasted on the whole loin

Herb crusted lamb chops

Herb crusted lamb chops,

this can be served with the bone on or just the loin itself

Herb Crusted salmon,

Herb Crusted salmon,

with a pesto crust served with a lemon wedge

Achiote marinated pressed chicken

Achiote marinated pressed chicken,

seasoned with a dry achiote chili and marinated in fresh orange juice, onions and cilantro

Mojo Marinated Skirt Steak

Skirt Steak,

Mojo marinated for over 24 hours and grilled

Dessert

Gordon Ramsey’s Sticky Toffee Pudding

Gordon Ramsey’s Sticky Toffee Pudding

with a rum toffee sauce and Vanilla Bean ice cream

Warm Chocolate Fondant Cake

Warm Chocolate Fondant Cake

with a creamy chocolate filing served with Vanilla bean ice cream and fresh berries

Carrot Cake

Carrot Cake

with a vanilla cream Cheese

English Sticky Toffee Pudding

English Sticky Toffee Pudding

With a bourbon toffee sauce

Warm Chocolate Lava Cake

Warm Chocolate Lava Cake

with vanilla bean ice cream

Flourless chocolate cake

Flourless Chocolate Cake

with fresh berries

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