Complete Menu


California Cheese Bar
A bar showcasing regional favorites from Cypress Grove, Cow Girl Creamery and Bellwether Farms, accompanied by fruits and nuts, served with fresh Brio Breadworks and an assortment of crackers
*50 guest minimum

Sushi Platter
An assortment of sushi rolls served with wasabi, pickled ginger and soy sauce
four pieces per guest
*50 guest minimum

A bar showcasing house made pates and California cured meats served with fresh Brio Breadworks, olives and nuts
*50 guest minimum

Vegetables served with housemade J Catering Bleu Cheese, Buttermilk Ranch, J Catering Signature Triple French Onion, or Hummus dressing

Brio Breadworks long Italian baguette, toasted with extra virgin olive oil and seasoned with sea salt and fresh cracked pepper

Oyster Bar
Humboldt Bay Oysters on the half shell served with Hog Island Hogwash, J Catering Signature Mignonette and Cocktail sauce

Ruby Beet Shooter
Roasted beet borscht garnished with creme fraiche and chives, served in a chilled shot glass
one per guest

Stuffed Apricot
Dried apricot stuffed with Cypress Grove Chèvre, topped with candied pecan and drizzled with local honey
two per guest

Summer Fritter
Heirloom zucchini fritters drizzled with house made créme fraîche and chives
two per guest

J Catering Signature Crostini
Seared filet mignon atop a Brio Breadworks crostini with housemade horseradish créme fraîche and local micro greens
two per guest

Gazpacho Shooters
Summer cucumber gazpacho  garnished with shrimp and lemon zest  served in a chilled shot glass
one per guest

Seasonal Bruschetta
Brio Breadworks crostini with heirloom tomato, extra virgin olive oil, garlic and basil
two per guest

Medjool Date
Chèvre and toasted almond stuffed date wrapped with prosciutto, drizzled with balsamic reduction
two per guest

California Ceviche
Hamachi with chiles and citrus served in a chilled shot glass

Chicken Satay
Soy ginger chicken skewered and served with housemade peanut sauce
two per guest

Hawaiian Pork Skewer
Ginger pork kofta skewered with caramelized pineapple, served with sweet chili cilantro sauce
two per guest

Stuffed Mushroom
Mushrooms stuffed with Italian sausage, herbs and asiago cheese
two per guest

Spanish Chickpea Fritter
Chickpea and scallion chickpea fritter with Romesco sauce
two per guest

Tuna Croquette
Albacore, herbs and red onion, with housemade aioli and caper crisps
Two per guest

Savory profiterole
Herbed profiterole filled with smoked salmon mousse 
two per guest

Pear Tartlet
Pear, onion confit, and Point Reyes Blue Cheese on a butter crust
two per guest

Fresh Spring Rolls
Vegetarian or shrimp with cilantro, mint, vegetable and noodle, wrapped in rice paper, served with sweet chili dipping sauce
two per guest

Vichyssoise Spoon
A taste of chilled potato leek crème with chives.
two per guest

Figs in a Blanket
Point Reyes Blue Cheese stuffed local figs, wrapped in Busseto Prosciutto
Two per guest


J Catering Signature Caesar Salad
Romaine hearts with housemade crouton and parmesan crisps, dressed with a Caesar vinaigrette, topped with caper crisps and shaved red onion

Classic Caesar Salad
Romaine hearts with housemade crouton and parmesan crisps, dressed with a classic Caesar dressing

Arugula Summer Salad
Salad of arugula with strawberries, feta and almonds, tossed with an apple cider vinaigrette

Spinach and Stone Fruit Salad
Baby spinach salad with nectarines, black berries, toasted walnuts, shaved red onion and dressed in a simple vinaigrette

Caprese Salad
Heirloom tomatoes, fresh mozzarella, and basil, drizzled with balsamic reduction

Garden Bounty Salad
Artisanal mixed greens, carrot ribbons, heirloom cucumbers, toy box cherry and pear tomatoes served with J Catering Bleu Cheese, Buttermilk Ranch, or Basil Vinaigrette

Blood Orange Salad
A salad of artisanal mixed greens with blood orange, shaved fennel with red onion dressed in a citrus vinaigrette

Roasted Butternut Squash Salad
Artisanal greens, roasted squash, candied pecans and dried cranberries in a warm apple cider vinaigrette

Heirloom Tomato
Local heirloom tomatoes with housemade ricotta with basil and J Catering Basil Vinaigrette

Wedge Salad
Baby iceberg heads dressed with J Catering Bleu Cheese dressing, topped with toy box cherry tomatoes, housemade croutons and applewood smoked bacon crisps

 Savory Poached Pear Salad
Artisanal greens with champagne poached pears, Point Reyes Blue Cheese and candied pecans, dressed with a shallot vinaigrette



Beef Tenderloin
Certified Angus filet mignon seared and finished with a caramelized onion confit

Herbed Lemon Steelhead
Seared Steelhead served with a Meyer lemon, herb infused butter

J Catering Signature Tri Tip
Balsamic, Dijon marinated tri tip with herbed butter
Herb rubbed tri tip, with red wine reduction sauce and compound butter
Seasoned tri tip, with J Catering Signature Chimichurri

Wild Mushroom Lasagna
Lasagna filled with organic kale, rainbow chard, mushrooms and housemade ricotta, dressed with house made marinara
*Available with Béchamel by request

Pasta Zucca
Roasted butternut squash, caramelized onion, penne pasta tossed in a brown butter sauce with sage crisps

Fennel Pork Loin
Savory brined pork loin roasted with a caramelized onion and fennel sauce

Savory Chicken
Seared chicken breast on bed of caramelized leeks and onions, topped with butter toasted panko

Chicken Cacciatore
A rustic braise of chicken thighs, peppers, tomato wine and herbs

Short Ribs
Braised short ribs with red wine, bone broth and herb reduction sauce

Chicken Cordon Bleu
Seared chicken breast wrapped with prosciutto, stuffed with kale and gruyere cheese

Seasonal Tartlet
Roasted seasonal vegetables baked with Cypress Grove Chèvre on a savory butter crust
* Vegan option available

Local Cod
Grilled, locally-sourced cod, served with garlic caper sauce

Pasta Puttanesca
Penne pasta, tossed with blistered tomatoes, capers and olives in a red pepper tomato sauce
* supplement olive oil poached albacore

Apple Pork Tenderloin
Seared pork tenderloin on a bed of braised cabbage and apples

Stuffed Delicata
Roasted delicata squash stuffed with mushrooms, caramelized onion, kale and brown rice topped with asiago gratin
*vegan option available


Summer Succotash
Peak-of-season corn, roasted with red onion, fava beans, jewel box tomatoes and a medley of herbs

Toasted Couscous
Couscous with caramelized onions, dried apricots, sautéed greens and toasted almonds

Roasted Seasonal Vegetables
An assortment of seasonal vegetables roasted in infused olive oil

Marble Potatoes
Red potatoes roasted with garlic, virgin olive oil and fresh herbs

Haricots Verts Salad
Blanched green beans with sautéed wild mushrooms in a truffle vinaigrette

Potatoes Gratin
Potatoes baked with aged sharp cheddar and heavy cream

Roasted Asparagus
Baby asparagus dressed with lemon zest vinaigrette and topped with housemade ricotta

Penne and Cheese
Penne pasta with housemade sharp cheddar béchamel and topped with butter toasted panko

Trio of Braised Greens
Organic rainbow chard, dinosaur kale and curly kale with garlic and onions

Almond Rice
Toasted basmati rice tossed with a medley of fresh herbs, almonds and caramelized onions

Creamy Polenta
Italian polenta seasoned with cream and Parmigiano Reggiano

Mashed Potatoes
Medley of potatoes whipped with creamery butter and finished with whole cream


Cucumber and lemon infused water

Sparkling seasonal fruit juice
*Lavender lemonade, strawberry mint, blackberry thyme, peach basil

Signature Coffee served with organic half and half

J Catering Signature Chai Tea

Herbal Tea Service

Iced Tea  served with lemon slices and simple syrup


Tarte Tatin with vanilla bean creme

Chocolate torte with berry coulis

Earl Grey panna cotta

Mini cheesecake with berry compote

Brown butter chocolate chip cookies

Mexican chocolate streusel brownie

Chocolate mousse

Russian creme with seasonal compote