Let Fresh prepare your New Year’s Party Platters.
Catering Menu
(Please contact Fresh to customize your catering)
Phone: (707) 539-1596
Fax: (707) 539-4894
5755 Mountain Hawk Drive
Santa Rosa, CA 95409
CASUAL LUNCHES/SUPPERS
Deep Dish Lasagna (meat or vegetarian)
Stuffed Chicken Breasts (Spinach & Ricotta, Proscuitto & Swiss, Pinenuts & Feta)
Torta Milanese (Layered Vegetables & Cheeses baked in a Pastry Crust)
Spinach Ricotta Pie
Stuffed Pasilla Pepper with Black Beans
Cold Poached Salmon with Basil Aioli
Quiche with spinach and mushroom, ham and gruyere, shrimp and asparagus
VEGETABLES AND SIDE DISHES:
Sweet potato gratin
Honey glazed carrots
Roasted baby red potatoes with roasted garlic
Cous Cous with roasted garlic, pine nuts, lemon and currants
Wilted greens with feta and walnuts
Layered polenta with pestos and pine nuts
SALADS:
Local baby farm greens with shaved jack cheese, pinenuts and balsamic vinaigrette
Caesar salad in the wine country fashion
Sesame angelhair pasta with crisp julienne vegetables
Pesto Pasta with fresh basil & pinenuts
Fresh Vegetables with vinaigrette
Chilled pesto green beans
Potato dill with capers
San Ramos Pasta
Seasonal fruit salad
OPEN HOUSE:
This menu is created to be user friendly, needs no service. Items are served at room temperature. This assortment of nibbles and shares is appropriate for any event.
Foccacia Bread
Artichoke Prosciutto Dip in Philo Cups
Basil Pesto with Bread Sticks
Grilled Vegetables with Caesar Dipping Sauce
Gorgonzola Spinach Pate with Ciabatta
Assorted Lavosh (Smoked Turkey and Vegetable)
Fruit Platter with Melons, Berries and Seasonal Fruits
SOUTHWEST STARTERS:
A popular festival of classic South-of-the-Border tastes with a fresh California flair.
Empanadas (Mexican turnover, smoked chicken, green chile, cream cheese and currants fried in a pastry)
Black Bean Burritos served with Tomatillo Salsa
Jalapeno Corn Cakes with Pico de Gallo
Vegetable Tamales with Jack Cheese and Adobo Sauce
Achiote Chicken Crepes with Lime and Sour Cream
Tortilla Lavosh with Cream Cheese, Olives, Green Chile and Avocado
Southwestern Crudite with Jicama and Cumin Tomato Dip
ASIAN APPETIZER MENU:
A finger food feast for the eye as well as the palate. Featuring foods from Thailand, Singapore, Japan and China prepared using local products epitomizing California’s cross-cultural cuisine.
Endive Leaves with Chinese Chicken Salad
Sweet Potato and Ginger Wontons with dipping sauce
Coconut Curry Shrimp
New Potatoes with Tobiko, Wasabi Sour Cream, Chives
Sesame Glazed Drumettes
Grilled Vegetable Sate with Thai peanut dipping sauce
VEGETARIAN MENU:
A tasty assortment of vegetarian delights representing a variety of cultures and tastes developed with you in mind. New Potatoes with Boursin Cheese and Olives
Viet Rice Rolls with Sweet Chili Dipping Sauce
Wild Mushroom and Hazelnut Pate on Crostini
Large Seashell Pasta filled with Spinach and Feta
Endive Leaves with Avocado, Peanuts, Ginger, Cilantro & Lime Sauce
Tropical Fruit Skewers with Honey, Lime and Mint
WINE COUNTRY:
A menu with the flair and dimensions that will compliment your wine and palate.
Zucchini Tart on Cream Cheese Pasty with Chevre cheese and Pinenuts
Olive Tapenade and Eggplant Pesto with Crostini
Lamb Boulettes with Mustard dipping sauce
Prawns wrapped with Proscuitto, Basil
Stuffed Eggplant with caramelized onions
Mushrooms stuffed with Roasted Garlic and Fontina
Chicken Apple Sausages in Puff Pastry
THE SONOMA ASSORTMENT:
This menu combines the freshest Sonoma County produce and products – how can you go wrong!
Duck Rillette with Fennel Apple Chutney served with Butter Toasts
Sourdough Baguette stuffed with Hemenway’s Artichoke Proscuitto
Polenta Squares dotted with Putanesca
Frittatta with West County Shiitakes, Vela Dry Jack Cheese and Basil
Grape Leaf Wrapped Lamb with Eggplant Pesto
Crudite with Laura Chenel’s Chevre Dip
Eggplant Roulade with Caramelized Onion, Tomato and Asiago
Foccaccia Triangles with Potato, Rosemary and Lemon
Crepes filled with Piotrowski Smoked Chicken, Grilled Vegetables and olives topped with Herb Aioli
TUSCAN MENU:
This is a liquid sunshine menu great with hearty reds. A menu definitely substantial enough to serve in lieu of dinner. Service is required.
Torta Milanese layered with cheese, savory herbs and vegetables
Artichoke Proscuitto Dip in Philo Cups
Chilled Mussels with White Beans and Basil
Orange Polenta with Sundried Tomato Pesto
Cocktail Lamb Chops in Lemon, Rosemary and Garlic with a Chevre Mustard Crust.
Silver Dollar Pizzas with Assorted Toppings (Shrimp, Chicken & Sausage)
Spinach and Feta tart on cream cheese pastry
CHARCUTERIE ROYALE:
If you are hosting a party that requires a little European flair, try this menu. It features elegant selections.
Baby new potatoes with creme fraiche, caviar and snipped chives
Duck pate in port wine with cornichons, nicoise olives, Dijon mustard and baguette toasties
Grilled vegetables with aioli
Brie with almonds and scallions in decorated puff pastry
Smoked salmon rolled in dill crepe with herb cream cheese
Chilled prawns
Prosciutto wrapped melon
SIGNATURE APPETIZERS:
Fancy Silver Trays
Chilled prawns with Thai peanut sauce
Vegetable Sushi with avocado
Enoki wrapped smoked salmon salad bundles w/arugula
Peppered Ahi tuna on skewers with wasabi dip
Scallop ceviche salad with peppers and lime
Terra Cotta Crocks
Breads (Foccacia, bread sticks, lavosh, crackers, walnut bread & olive bread)
Pestos and Spreads (Romesco, Dried Tomato, Eggplant and Humus)
Baskets
Coconut curry chicken with banana chutney
Steamed mini tamales with ancho chile salsa
Oven roasted garlic, rosemary, lemon potato spears with horseradish dip
Simple Dinners (6 options)
• Spinach Salad and crispy rice noodles with a Sesame Vinaigrette
• Chicken wrapped in rice paper with fresh julienne vegetables & Singapore Curry
• Coconut Almond Rice
• Baby Bok Choy with Chinese Black Beans
• Sesame Flat Bread
-or-
• Mixed Greens with creamy Cumin Tomato Vinaigrette
• Pork Tenderloin with Tomatillo salsa and fire roasted peppers
• Black Beans
• Grilled corn, red onion and tomato
• Jalapeno Cheese Corn Muffins
-or-
• Farm Greens, Sonoma Dry Jack, Balsamic Vinaigrette & Pine nuts
• Breast of Chicken wrapped in Grape Leaf with Mushroom Ragout
• Layered Polenta with Sun Dried Tomatoes, Chevre and Spinach
• Oven Roasted Seasonal Vegetables
• Herbed Biscuits with butter
-or-
• Mixed Greens with candied walnuts, Chevre and raspberry vinaigrette
• Fresh Grilled Salmon with shallots, capers and sun dried tomatoes
• Basil mashed potatoes
• Assorted Fresh Fruit compote and cookies
• French baguette with olive oil
-or-
• Buffalo Mozzarella & assorted tomato w/fresh Basil and Balsamic Vinaigrette
• Lamb Tenderloins with Hazelnut Rosemary Butter
• San Ramos Pasta with Kalamata Olives
• Grilled Seasonal Vegetables
• Foccacia Bread and olive oil
-or-
• Prawns and Avocado over greens with Citrus Vinaigrette
• Bacon Wrapped Filet Mignon in Red Wine Reduction
• Garlic Mashed Potatoes with Crispy Onions
• Marinated Grilled Seasonal Vegetables
• Assorted Breads and Butter
Catering Trays
Small (25-30 pieces) 35.00 , medium 40-50 pieces 55.00 and large 60-
70 pieces 75.00
Choices include:
Lavosh Rolls ham, turkey, salmon or vegetarian
Stromboli vegetarian or sausage
Spanakopita with spinach and feta
Ham and Cheese Pastry
Brie and Almond Pastry
Smoked Turkey Pastry
Swiss chard and mushroom Pastry
Empanadas
Vegetable Tamales
Frittata
Chicken Rouladin
Dolmas with cous cous, lemon cinnamon and dill
Tartlettes assorted
Asian Rice Rolls
Chicken Satay with peanut sauce
Crudite best of the season with Caesar, feta or champagne dip
Drummettes Cajun, sesame, curry
Peppered Ahi Tuna with chili mint dipping sauce
Picnic Baguette with sausage, fennel, spinach and pinenuts
Potato Pancakes with apple sauce
Prawn Pancake with crunch peanut salsa
Prawns wrapped in prosciutto and basil
Proscuitto and Melon
Achiote Chicken crepes
Corn Cakes or black bean cakes with pico de gallo
Rock shrimp cakes with Cajun remoulade
Chicken cakes with red pepper mayonaise
Chicken Lollipops skewers with coconut and dipping sauce
Eggplant rouladin with carmelized onions and asiago cheese
Sea shell pasta stuffed with spinach and ricotta
Choux puffs with shrimp or crab salad
Terrines
Duck Rillette
Layered tomato and basil
Smoked salmon
Mushroom and hazelnut pate
