Wedding Celebration

Bride is Vegan Groom is NOT! 
300 Guests
At the Bar 1:00
Assorted Cheese and Crusty Bread
Baked Brie with Cranberry, garlic and Caramelized Onion
Veggies and Vegan Cashew Queso
Nuts and olives
Vegan Nutula and Strawberries
2:00 Ceremony
2:30 Guests follow couple to the front of the house and tray pass appetizers happen while we transform the garden into a dinner wonderland!
Tray pass-
Vegan Stuffed Grape leaves
Heirloom Tomato Caprese with Homemade Mozzarella
Mini Peppers stuffed with roasted beet hummus 
Vegetarian Moon rolls with red raspberry ginger Sauce
3:00 Dinner
Ginger Glazed Salmon
Pomegranate and Citrus Chicken
Baked Lentil Loaf with Sweet and Spicy Tomato Glaze
Vegan country Gravy
Roasted Sweet, Yam, Red, Purple potatoes
Black eyed Peas and Collard Greens
Grilled Vegetable platter
Tropical Salad with Black Beans, Corn and Mango Ginger Salsa
Mixed Baby Greens, Baby Kale and butter Lettuce with Grated Beets and Maple Balsamic


John Lennon Art Event

200 Guests
Tray pass-

Shrimp with Coconut
Lamb Lollipops
Chicken sausages with homemade pastry and mustard
Top Sirloin Skewers with Horse Radish Sauce
Vegetarian Potstickers with Apricot Ginger Sauce
Heirloom Tomato Caprese with Homemade Mozzarella
Asparagus with goat cheese and Prosciutto
Smoked Salmon and wasabi Sushi Stacks

Gourmet mini pies-
Strawberry Fields Pie
Lennon-aide Pie
Imagine Pie
Give Peace a Chance Pie

All menus are customized and created for each event. Being in Southern California we have a bounty of fresh, local ingredients to choose from and we also have to work with many lifestyle choices and dietary needs. One we get to know you and your guests we can provide you with a menu that is perfect for you party! 

Here are a few examples and photos! 

Spring Tea Baby Boy  Shower

75 Guests

Baked Brie with Caramelized Onion, Garlic and Thyme
Heirloom Tomato Caprese with Homemade Mozzarella
Tropical Salad with mango salsa, Corn and Black Beans
Roasted Salmon Nicoise Salad
Mini shooters of tomato soup with mini grilled cheese
Mini chicken and waffles with maple syrup
Deviled Eggs
Vegetarian Pot Stickers with Black Raspberry Ginger
Layered Fruit Salad (In my Trifle Bowl)

Tea and Scone Bar-
Chocolate ginger, Shirley Temple, Lemon Pistachio
Butter Milk Biscuits
Fig, black Raspberry, Apricot Jam, lemon curd, clotted cream

Tea Sandwiches
Curry Chicken on Raisin Bread
Cucumber Dill
Roast beef with Horseradish Cream Fresh and Micro Greens
Radish, Parsley and Lemon Butter
Baby Boy Blue Cake

 Family Christmas
29 Guests
Hors D’Oeuvres
Shrimp and Bacon Deviled Eggs
Spicy Tuna on Wonton Crisps
Sausage Stuffed Mushrooms
Haring on brown bread
Baked Brie with Caramelized onions and cherries
Persimmons wrapped in prosciutto with goat’s cheese
Poached Pears in Red Wine with Maytag Blue Cheese and Micro Greens

5 Course Supper
Shrimp, Mango, Avocado Cocktail with Ginger 
 Curried Coconut Butternut Squash Soup
Beef Wellington
With Horseradish Cream Sauce
Garlic Mashed Potatoes and Country Gravy
Lemon Asparagus
Organic Mixed Greens with Pomegranates, apples, Pine nuts and pomegranate vinaigrette
Sticky Pudding

Christmas Eve Supper
Parsnip, Cauliflower and Roasted Chestnut Soup
Holiday Cranberry Chicken
Assorted Roasted potatoes
Roasted Brussels sprouts with Maple Bacon
Carrots and parsnips with Sage Butter

Mixed Berry Winter Pie

  Back to the Kitchen Full service catering and Party planning



Monte Carlo Night
Natural History Museum
300 Guests
Tray Pass –
Heirloom Tomato Caprese Skewers with Homemade Mozzarella
Shrimp Cocktail
Asparagus wrapped with prosciutto, goat cheese
Apples with Homemade fig jam and Parmesan
Bruschetta and Olive Tapenade Crustini
Poached salmon on asparagus with Cucumber Dill Tziki
Flatiron Steak with Horseradish sauce
Cheese and vegetable Tortellini in a pink sauce
Roasted red, purple, white and sweet potatoes
Southwestern Grilled Vegetable Salad
Assorted chocolates
Assorted Mini Pies

Vegan Menu

Pot Stickers With
Black Raspberry Ginger Sauce
Sweet Potato Bites with Avocado and Micro Greens
Butternut Squash, Kale, Pumpkin Seed and Pomegranate Salad
(In tiny Chinese To Go Boxes)
New England-Style Chickpea “CRAB” Cakes with Lemon Dijon Tarter Sauce
Cascading Crudité and Fruit
Assorted VEGAN Cheese Platter
Provolone Affumicata. Brie with Caramelized Onions, Mushrooms, garlic and winter cherries, Sharp tofu cheddar, Mediterranean Herb Feta, Chevre Soja With Basil Pesto and Sun Dried Tomatoes, Gruyere Melt
Agape Cupcakes
The Rev’s Brownies
Winter Fig, Apple and Cinnamon Ice Tea