Orange County Wedding Catering – Organic, Seasonal and Local Cuisine

Tray Passed Hors D Oeuvres

• Truffled Grilled Cheese
• Thai Chicken Skewers with Marjoram Yogurt
• Roasted Chicken with Avocado, Sweet Corn, and Fermented Black Bean
• Organic Beef Sliders with Caramelized Onion and Smoked Cheddar
• Turkey Sliders with Apricot, Apple, Arugula, and House Mustard
• Beef Wellingtons with Smoked Ketchup and Apricot Mustard
• Salmon Rillette in Crouton Cup
• Seared Albacore with Orange Grapefruit Slaw
• Mahi Mahi Ceviche with Cilantro and Red Jalapeno
• Roasted Tomato Crostini with Bagna Cauda
• Carrot Orange Shooters
• Melon Basil Skewers with Pistachio Oil
• Cucumber Cups with Mango, Jicama, Chili, and Lime

Salads

• Pepper Mix with Julienne Onion, Feta, and Pear Mustard Seed Vinaigrette
• Stellar Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette
• Mixed Greens with Cucumber, Tomato, Carrot, and Croutons with House Made Buttermilk Ranch
• Wild Arugula with Peach, Nectarine, Chevre, and Apple Cider Vinaigrette
• Herb Mix with Edible Flowers, Pea Sprouts, Heirloom Tomato, and Avocado Dressing

Plated Entree

• Grilled New York Steak served with Beet Salad, Horseradish, and Chive
• Grilled Organic Sirloin with Roasted Garlic Potatoes, and Grapefruit Scented Asparagus
• Ancho Crusted Ribeye with Horseradish Beets and Scallion
• Sliced Beef Tenderloin with Glazed Carrots and Truffle Potato Puree (add $3.99 per person)
• Grilled Lamb Chops with Mint Chimmichurri, Parsnips, and Brussels Sprouts (add $2.89 per person)
• Crispy Salmon with Olive Oil, Garlic, Parsley, and Lemon served on a bed of Fennel Onion Carrot Confit
• Grilled Salmon with Smoked Chili and Brown Sugar with Baked Radicchio and a side of Summer Squash
• Sauteed Snapper with Cali-Crystal Beurre Blanc and Side of Corn Mach Choux and Stewed Tomato Garlic Orzo
• Shrimp and Scallop Skewers with Paprika, Cayenne, Garlic, and Chive on a bed of Papardelle; finished with Lemon, Living Tree Olive Oil, and Basil
• Grilled Halibut with Piperade and Rose Lentils
• Habanero Glazed Fluke with Mango Rice and Micro Greens
• New Orleans Barbie Shrimp with Garlic Mashed Potatoes and French Bread
• Coconut Oil Poached Yellowtail with Celeriac, Lime Zest, and Cilantro
• Toasted Coriander Crusted Albacore with Coconut Rice, Root Vegetable Slaw, and Avocado Sauce
• Grilled Herb Crusted Chicken Breast with Wild Musroom Quinoa and Mustard Pinot Grigio Brussels Sprouts
• Paprika Chicken Breast with Peach Gastrique, Truffled Potato Puree, and Grilled Asparagus
• Grilled Chicken marinated in Lemon, Garlic, Olive Oil, and Marjoram served with Herbed Wieser Farms Potatoes, and Julienne Zucchini
• Roasted Chicken with Scalloped Potatoes, Broccolini with Garlic, and White Wine Pan Sauce
• Chicken Roulade with Jamon Iberico and Spinach, served on a bed of Saffron Rice and Peas
• Roasted Garlic Chicken Breast with Asparagus, Sun Dried Tomato, and Pearl Onion Orzo
• Tamari Ginger Chicken Breast with Shitake Mushroom Sauce and Market Vegetable Stir Fry
• Portabella Mushroom Pave’ with Celery Root Puree and Garlic Roasted Asparagus
• Grilled Eggplant with Roasted Leeks and Sauteed Kale
• Polenta Lasagna with Grilled Fennel, Squash, and Homemade Ricotta
• Pan Sauteed Chyken with Mushroom Thyme Sauce
• Spaghetti Squash with Market Vegetable Ragout
• Roasted Zuchinni with Parmesan and Panko finished with Deep Fried Squash Flowers and Marjoram Yogurt
• Fennel, Mushroom, and Onion Gratin
• Grilled Polenta Cake with Fire Roasted Tomatoes, and Market Vegetables

Stationary Hors D Oeuvres

• Chef’s Choice Cheese Display with Market Fruit and Preserves
• Mezze Platter with Hummus, Baba Ganouj, Roasted Red Peppers, Olives Salad, and Fresh Pita
• Antipasto with Marinated Artichoke, Sweet Peppers with Arugula, Marinated Cherry Tomato with Mozzarella, and Mixed Olives
• Vegetable Crudite with Roasted Onion Dip and House Ranch
• Farmers Market Fruit Display with Local Honey
• Hierloom Salsa Trio with Organic Tortilla Chips
• Organic Slider Display Including:
  Ground Sirloin with Smoked Cheddar, Roma Tomato, and Homemade Aioli
  Apricot Turkey Slider with Apple, Arugula, and House Mustard
  Grilled Portabella with Mixed Greens, and Basil Aioli
• Chilled Seafood Display with Shrimp, Oysters, Clams, Mussels, Lemon Caper Aioli, and Cocktail Sauce

Salads

• Pepper Mix with Julienne Onion, Feta, and Pear Mustard Seed Vinaigrette
• Herb Mix with Pumpkin Seed, Shaved Purple Onion, Tomato, and Sweet Pepper Vinaigrette
• Mixed Greens with Cucumber, Tomato, Carrot, and Garlic Croutons with House Made Buttermilk Ranch
• Wild Arugula with Peach, Nectarine, Chevre, and Apple Cider Vinaigrette
• Raw Summer Vegetable Salad with Herb Vinaigrette
• Mixed Greens with Goat Cheese, Sliced Almonds, 9 Grain Croutons, Goji Berries, and Avocado Dressing

Main Dishes

• Grilled Organic Sirloin with Fresh Herbs and Caramelized Shallot
• Honey Tamari Marinated Sirloin with Ginger Peppercorn Sauce
• Porter Marinated Tri-Tip with Green Peppercorn Sauce
• Smoked Chili Rubbed Tri-Tip with a Molasses, Fire Roasted Pepper Sauce
• Braised Beef Brisket with Tomato, Garlic, Olives, and Preserved Lemon
• Grilled Beef Tenderloin with Red Wine Jus (Add $4.99 pp)
• Poulet De Moutarde with Pan Sauce
• Garlic Roasted Free Range Chicken Breast with Au Jus
• Herbed Chicken Breast with Lemon Avocado Oil
• Lime-Cilantro Chicken Breast with Mango Tequila Sauce
• Chicken Piccata with Tomato Concasse
• Rosemary Marjoram Chicken Breast finished with a Wild Mushroom Sauce
• Grilled Mahi Mahi with Cilantro Jalapeno Oil
• Roasted Salmon with Garlic, Lemon, Black Peppercorn and Parsley
• Crispy King Salmon with Fennel Onion Confit
• Red Snapper Court-Bouillon
• Pan Seared Rockfish with Cali-Crystal Beurre Blanc
• Blackened Catfish with Shrimp Ettouffee
• Seared Albacore with Avocado and Mango Sauce (add $1.89 per)
• Grilled Eggplant with Roasted Onion, Tomato, and Garlic Quinoa
• Pan Sautéed Polenta with Carrot, Celery Root, and Fire Roasted Tomatoes
• Grilled Vegetable Lasagna with House Made Ricotta
• Portabella Mushrooms with Chimmi Churri on a bed of Roasted Garlic Angel Hair Pasta
• Spicy Coconut Curry with Market Vegetables and Brown Rice
• Grilled Polenta Cake with Market Vegetable Ragout
• Homemade Pappardelle with Cauliflower Parmesan Emulsion finished with Truffle Oil
• Pan Seared Sesame Tofu with Ginger Scallion Relish

Sides

• Roasted Weiser Farms Potatoes with Marjoram and Thyme
• Truffle Potato Puree
• Garlic Smashed Potatoes
• Mirepoix Quinoa
• Wild Mushroom Quinoa
• Cranberry Mint Cous Cous
• Roasted Tomato and Onion Panade
• Green Bean Amandine
• French Beans with Crispy Shallot
• Grilled Broccolini with Garlic and Lemon
• Sesame Broccoli with Red Onion and California Raisins
• Grilled Asparagus
• Roasted Asparagus marinated in Grapefruit Juice
• Glazed Market Root Vegetables
• Grilled Farmers Market Vegetables