Complete Menu
STARTERS
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
Charcuterie
A bar showcasing house made pates and California cured meats served with fresh Brio Breadworks, olives and nuts
*50 guest minimum
Crudite
Vegetables served with housemade J Catering Bleu Cheese, Buttermilk Ranch, J Catering Signature Triple French Onion, or Hummus dressing
Crostini
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
GREENS
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
MAINS
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
or
Herb rubbed tri tip, with red wine reduction sauce and compound butter
or
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
SIDES
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
BEVERAGES
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
DESSERTS
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