Hors D'oeuvres


Pizzettas- Italian Flatbread topped with Carmelized Onions, Toasted Walnuts and Gorgonzola Cheese

Peking Duck Rolls- Smoked Peking Duck with Cilantro, Scallions and a Yellow Plum Dipping Sauce

Arborio Paella Balls- with Red Pepper Romescu Sauce

Spanish Prawns- wrapped in Serrano Proscuitto and served a with Garden Pesto

Fennel Crusted Prawns- with Meyer Lemon Aioli

Sea Cakes- with Kaffir Lime Leaves and Green Curry Aioli

Corn Blini- Petite Pancakes with Creme Fraiche and local Sterling Caviar

Samosas- filled with Curry Potato and Peas with Sweet Chile Dipping Sauce

Empanadas- filled with Chicken, Apple, and Farmhouse Cheddar

Eggplant Crisps- topped with Basque Cheese and Roasted Cherry Tomatoes

Wild Mushroom Tartlets- with Porcini, Shitake, and Chantrelles

Thai Crab Cakes- with Pickled Ginger, Lemongrass and Chile Aioli

Baby Lambchops- with Raspberry-Chipotle Glaze

New Orleans Crab Cake- with Creole Remoulade

Moroccan Puff Pastry- topped with Goat Cheese and Harissa

Citrus Prawns- with Arbol Chile Horseradish Sauce

Croque Madame- with Quince and Manchego Cheese

Day Boat Scallops- topped with Lime Zest and Dungeness Crab

Slow Roasted Beef Tenderloin Skewers- topped with Spanish Oil and Cabrales Cheese

Braised Shortribs- on Nan Crisp with Peach Chutney

Shrimp and Vegetable Tempura- with Soy Dipping Sauce

Kona Kampachi Tartar- on WonTon Crisp with Lemon Infused Caviar

Tostaditas- topped with Mango, Avocado, and Dungeness Crab

Salmon Tartare- in Won Ton Cone with Lime Cream and Wasabi Caviar

Moroccan Chicken Satay- with Preserved Lemon and Spicy Tomato Chutney

Belgian Endive- with Gorgonzola Cream, Carmelized Pear and Toasted Walnuts

Watermelon Skewers- with Roasted Cherry Tomato 'Fillet' and Lemon Oil.

Tomato Tart- with Smoked Chicken, Feta Cheese and Sweet Roma Tomatoes

Bruschetta- Grilled Italian Ciabatta topped with White Bean Puree and Asiago Cheese

Grilled Figs- brushed with Balsamic Glaze and stuffed with Marscapone Cheese

Ceviche Tostadas- topped with Avocado, Cilantro, and Lime Cream

Salmon Skewers- Amazing Loch Duart Salmon with Toasted Sesame Ponzu Sauce

Sugar Snaps- Sweet Pea Pods stuffed with Dungeness Crab Salad

Seared Ahi Tuna- Pepper Crusted Ahi on Won Ton chip with Napa Cabbage Slaw

Catalan Tomato Bread- topped with Idiazabal Cheese and Smoked Paprika

Potato Gaufrette- topped with beef Carpacio, Capers, Olive Oil and shards of Pecorino Cheese

Theme Menus
Formal Wedding
Passed Hors D'oeuvres
Corn Blini-
topped with Creme Fraiche and local Sterling Caviar
Chicken Bisteeya- with Spanish Saffron and Saigon Cinnamon
Tuna Tartar- in petite Won Ton Cone with Wasabi Caviar and Lime Zest 

Plated Salad
Dungeness Crab Salad-
layered with Mango, Avocado, and a Key Lime Vinaigrette

Plated Dinner
Herb Crusted Fillet Mignon-
with Pinot Noir Sauce
Stuffed Portobello Mushroom- with Heirloom Tomatoes and Toasted Panko ( Vegetarian Option )
Wild Mushroom Risotto- with Summer Chantrelles and Shards of Parmesan Cheese
Roasted Vegetable Tower- layered with Fresh Ricotta Cheese and Romescu Sauce

Plated Dessert
Traditional Wedding Cake

Mexican Fiesta
Passed Hors D'oeuvres
Smoked Chicken Tostadas-
topped with Grilled Papaya Salsa and Creme Fraiche
Shrimp and Scallop Ceviche- in White Masa Cups topped with Avocado and Roasted Tomatillo Salsa

On the Buffet
Grilled Santa Fe Prawns
Slow Roasted Orange Achiote Pork
Organic Chile and Cheese Tamales
- served from Steamer Baskets with Poblano Chile Salsa
Aztek Caesar Salad- with Heats of Palm, Cornbread Crutons, and Chipotle Caesar Dressing
Toasted Cumin Black Beans and Cilantro Rice
Grilled Chayote Squash-
stuffed with Roasted Corn and Queso Fresco

Dessert Buffet
Mexican Wedding Cookies and Passion Fruit Tartlets
Chocolate Fountain
- with Apple Jalapeno Madelines, Lemon Cake Squares, Pretzels, and Strawberries

French Country Christmas Fete
L' Aperitie
Torchon Style Foie Gras-
with Carmelized Pear and Balsamic Reduction on Toast Points
Stuffed Local Figs- with Cave Aged Roquefort and Toasted Pecans

L' Entree
Ahi Tuna Tartare-
with Lemon Zest and Grapeseed Oil in Gem Lettuce Cups
Croque Monsieur- with Proscuitto, Honey Mustard and French Montbriac Cheese
Vegetable Crudite- with Fleur de Sal and Citrus Aioli

Le Dessert
Petite Apple Tarte Tartin

Herb Crusted Fillet Mignon- local Organic Sun Farms Beef served with a Pinot Noir Reduction

Grilled Creekstone Rib Eye
- with Wild Mushrooms and a Green Peppercorn Sauce

Star Anise Braised Short Ribs- over Curry Risotto

Loch Duart Salmon-
Sustaiably Raised Salmon from Scottland brushed with Lemon Oil and Sea Salt 

Kona Kampachi-
Sustainably Raised Hawaiian Blue Fish brushed with Olive Oil and Black Lava Sea Salt

Eco Fish Organic Shrimp
- Sauteed with Garlic, White Wine and Braised Leeks

Mustard Baked Hoffman Farm Chicken
- with Cornbread Crumbs and Creole Mustard Sauce

Slow Roasted Orange Achiote Pork
- served with Bollitos (little rolls) and Jicima Slaw

Grilled Willis Ranch Pork Tenderloin- with Raspberry Chipotle Glaze
Box Lunches
Chicken Focaccia- Herbed Chicken Breast with Basil Aioli and Sundried Tomato Pesto on Rosemary Focaccia.

Maple Glazed Ham and Triple Cream Brie
- on Sourdough Baguette with Honey Mustard and Tarragon Aioli

New Orleans Mufaletta
- with Soprasetta, Black Forest Ham, Mortadella and Mixed Vegetables on Soft Artisan Roll

Roasted Turkey
- Hormone Free Turkey Breast with Mixed Olive Tapenade and Stone Ground Mustard on Ciabatta Bread

Southwest Caesar Salad
- Grilled Chicken Breast over Organic Romaine Hearts with Smoked Jack Cheese, Cornbread Crutons and Chipotle Dressing

Grilled Ginger Chicken
over Thai Noodle Salad with Peppers, Onions, and a Soy Vinaigrette

Spanish Caesar Salad
- with Organic Romaine, Cornbread Crutons, Manchego Cheese,and Chipotle Vinaigrette.


 Grilled Portobello Mushroom- over Thai Noodle Salad with Peppers, Onions, and a Soy-Sesamee Vinaigrette.


Island Salad- Mango, Jicima, Red and Yellow Peppers over Baby Lamb’s Lettuce with Cilantro Vinaigrette.


Mixed Baby Beet Salad- with Gorgonzola Cheese, Candied Pecans, and an Orange Champagne Vinaigrette. 


Buffalo Mozzarella and Heirloom Tomato Salad- over Herbed Baby Greens with a White Balsamic Vinaigrette.


Organic Spinach Salad- with Carmelized Onions, Pancetta, Feta Cheese, and a Roasted Shallot Vinaigrette.

All lunches come with Side Salad and Dessert unless otherwise indicated.
100 % Biodegradable Containers, Utensils and Napkins Included.
Please call us for current box lunch prices.





Dungeness Crab Salad- with Mango, Avocado, and an Orange Champagne Vinaigrette

Blood Orange and Pomegranate Salad-
with Goat Cheese and a Sherry Vinaigrette

Summer Salad
- wit Mango, Jicima, Peppers, and a Pecan Vinaigrette

Potato Brava Salad
- with Nirtate Free Bacon and a Green Onion Dressing

Zucchini Capaccio
- with toasted Almonds and Pecorino Cheese

Buffalo Mozarella Salad
- real Buffalo Milk Mozarella with Heirloom Tomatoes and Organic Basil

Haricot Verte Salad
- with Creme Fraiche, Tomato Tartar, and a White Balsamic Vinaigrette

Organic Baby Beet Salad
- with French Societe Cheese, Shaved Fennel, and a Fig Vinaigrette 

Clementine and Crab Salad
- with Frisee, Saffron Oil and a Grapefruit Vinaigrette
Spanish Flan- with Cinnamon, Lemon Zest, and Vanilla Bean

Creme Brulee
- with Lars Pearl Sugar from Sweeden

Panna Cotta
- with Goat Milk Yogurt and Wild Blueberries

Summer Peach Souffle
- with Creme Fraiche

Chocolate Bread Pudding
- with Cinnamon Sauce and Caramel

Chocolate Truffle Brownies
- with Toffee Cruch

Mango Curd Tartlets-
topped with Candied Lillies


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