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Elegant catering menu

Elegant Catering Menu

Passed hors d’oeuvres, chef-attended stations, plated dinners and dessert displays for weddings, galas and executive dinners.

Ask for a Quote Call (215) 526-4753
Sample menu

For the nights that call for courses

This is a sample of our formal menu. Use it as a starting point: we build each event around the venue, the guest count and how you want the night to flow. Every dish can be adjusted for vegetarian, vegan and gluten-free guests, and we label each tray so people know what they are eating.

See wedding catering, executive event catering and event catering for how we run the day.

Corporate MenuCasual MenuElegant Menu

See all catering menus

Passed hors d’oeuvres

Hors d’oeuvres & canapés

Passed by servers during cocktail hour.

Rows of caprese skewers with balsamicSeared ahi tuna slices with herbsSushi served on wooden boats

From the Land

Seared wagyu bitesOn a Himalayan salt block with wasabi microgreens
Miniature beef WellingtonWild mushroom duxelles
Herb-crusted lamb chopsRosemary glaze
Crispy pork bellyMaple-bourbon reduction
Duck confit spring rollsSweet chili-orange glaze
Prosciutto and fig crostiniWhipped mascarpone
Steak tartareQuail egg yolk on toasted garlic points
Wild boar sausage bitesCaramelized onion
Rabbit terrinePickled mustard seed
Smoked pheasant rouladeTruffle aioli

From the Sea

Lobster medallionsOn corn blini with saffron aioli
Oysters on the half shellCucumber-jalapeño granita
Ahi tuna tartareOn crispy rice with avocado mousse
Bacon-wrapped jumbo scallops
Smoked salmon rouladesDill cream cheese
Miniature crab cakesRémoulade
King crab saladIn cucumber cups
Charred octopus skewersLemon aioli
Sea urchin toastYuzu butter
Trout roeOn a potato crisp with crème fraîche

From the Garden

Vegetarian and vegan

Truffle risotto croquettesSaffron aioli
Goat cheese lollipopsPistachio and edible flowers
Compressed watermelonFeta and mint
Sweet pea shootersOlive oil and mint
Polenta cakesEggplant caponata
Crispy artichoke heartsLemon aioli
Heirloom tomato bruschettaBasil oil
Roasted beet skewersWalnut mousse
Wild mushroom aranciniSage oil
Zucchini ribbonsRolled with herbed cashew cream
Stations & displays

Chef-attended stations

Cooked, carved or assembled in front of your guests.

Full hotel pan of sliced steak with chimichurriShrimp tacos with slaw in to-go traysFull pan of baked ziti with melted cheese

Stations

Raw barOysters, lobster, crab and shrimp on a tiered ice display
Caviar and vodka barCaviar pairings with chilled vodkas
Pasta stationHandmade pastas, sauces prepared to order
Seared foie gras stationSeared to order on brioche
Carving boardPrime rib, chateaubriand or rack of lamb
Mac and cheese barFive-cheese pasta with lobster, truffle or pancetta
Sushi and sashimi barHand-cut rolls, sashimi and nigiri
Peking duck pancakesCrispy duck with hoisin, scallion and cucumber
Paella ValencianaSaffron rice with shellfish and chorizo
Risotto barTruffle, seafood or saffron, finished to order
Mediterranean mezzeHummus, baba ghanoush, labneh, olives, flatbreads

Charcuterie & Cheese

Three ways to build the board

European classics

  • Prosciutto di Parma, jamón ibérico, bresaola
  • Parmigiano-Reggiano, Manchego, Comté
  • Cornichons, marinated olives, stone-ground mustards
  • Rustic breads, focaccia, grissini

American artisans

  • House-cured salumi, smoked sausages, pâtés
  • Clothbound cheddar, Humboldt Fog, triple-cream brie
  • Pickled vegetables, chutneys, local honeys
  • Seeded crackers, sourdough crisps

Seasonal and plant-based

  • Marinated vegetables, smoked nuts, vegan cheeses
  • Figs, pears, apricots, berries
  • Fig jam, spiced apple butter, port-soaked cherries
  • Gluten-free breads, crisp lavash

Add to the board

  • Live carving of jamón ibérico or prosciutto
  • Honeycomb on the frame with cheeses
  • Street food market: bao buns, satay skewers, empanadas
The main event

Plated dinner

Each plated dinner includes bread service, a soup or salad, an entrée, dessert, and coffee and tea service.

Steak, salmon and green beans in individual meal traysSeared ahi tuna slices with herbsSteak salad with greens in a catering tray

First Course

Soups & salads

Lobster bisqueCognac cream
Chilled cucumber and mint soup
Wild mushroom veloutéTruffle oil
Baby beet saladGoat cheese and pistachio
Arugula and pearCandied walnuts
Heirloom tomato and burrataBasil oil

Second Course

Appetizers

Lobster ravioliChampagne beurre blanc
Tuna tatakiSesame ponzu
Foie gras torchonFig compote
Charred octopusRomesco
Truffle gnocchiParmesan cream
Eggplant involtiniRicotta and basil

Main Course: Poultry, vegetarian & vegan

Organic chicken supremeThyme jus
Duck à l’orangeCrisped skin
Herb-roasted Cornish henWild rice
Plant-based filetRed wine reduction
Porcini ravioliSage butter
Cauliflower steakChimichurri

Main Course: Red meat & seafood

Filet mignonTruffle demi-glace
Dry-aged New York stripMarrow butter
Lamb loinRosemary jus
Maine lobster tailDrawn butter
HalibutLemon beurre blanc
Black codMiso glaze
Surf and turfFilet and lobster
Chilean sea bassGinger soy glaze

Steak Selections

For the steak course

Wagyu ribeyeBlack garlic butter
Porterhouse for two
Tomahawk ribeyeCarved tableside
Coffee-rubbed strip steakAncho chile demi
Grass-fed bavetteChimichurri
Peppercorn-crusted sirloinBrandy cream
ChateaubriandBéarnaise, served tableside
Japanese A5 wagyuServed as its own course
Ask for a quote

Plan the menu with us

Tell us the date, venue and guest count and we will put together a menu and a quote for your event.

Ask for a Quote
Sweet finales

Desserts & late-night bites

Tray of mini cannoliRed velvet cookies and chocolate cake squaresPlatter of assorted pastries and cookies

Plated Desserts

Flourless chocolate torteRaspberry coulis
Vanilla bean crème brûlée
Pistachio panna cotta
Opera cakeEspresso cream
Lemon souffléCandied zest
Hazelnut mousse dome

Dessert Stations & Displays

  • Viennese table of miniature pastries and tortes
  • Crêpes Suzette flambé station
  • Gelato and sorbet cart
  • Macaron and petit four tower
  • Belgian chocolate fountain
  • Donut wall with seasonal glazes
  • S’mores bar
  • Croquembouche (profiterole tower)
  • Seasonal pies and cobblers
  • Carved fruit display

Late-Night Bites

Served after the dancing starts

  • Truffle Parmesan fries
  • Sliders: beef, lamb or plant-based
  • Margherita flatbreads
  • Mini Philly cheesesteaks
  • Lobster rolls on brioche
  • Chicken and waffle bites
  • Mini grilled cheese with tomato soup shots
  • Breakfast at midnight: mini pancakes and bacon

Beverage & Bar Service

Planned with your venue

  • Open bar with spirits and wines
  • Wine pairings with dinner
  • Mocktail bar with botanical infusions
  • Champagne tower or sparkling rosé
  • Whiskey and bourbon bar
  • Signature cocktails
  • Coffee, tea and cordial bar
Delivery, setup & service

How the food gets to you

Delivery & setup

Delivered and set up across Los Angeles CountyQuoted by location along with your menu.
Hot food arrives hot, cold food arrives coldPacked and labeled so your table is ready to serve.

Serving supplies

Wire racks, sternos, water pans & serving utensilsAdded on request and included in your quote.
Plates, napkins & cutleryTell us what your venue already has.

Staff & stations

Servers, station chefs and tableside carving staffed for your eventAsk when you request your quote.
Elegant menu FAQ

Common questions

Is the elegant menu plated or buffet?

Either. The plated dinner runs as a full seated service, and most of the hors d'oeuvres, stations and desserts also work for a standing reception. We will help you choose a format for your venue.

Do you staff the event?

Yes. Servers for passed hors d'oeuvres and plated courses, chefs for the stations, and carving tableside where the menu calls for it. Staffing is included in your quote.

Can you build a wedding menu from this?

Yes. Most wedding menus start here and get adjusted after a conversation with the couple. See wedding catering.

Can guests with dietary needs have their own course?

Yes. The garden hors d'oeuvres and the vegetarian and vegan mains are built for that, and we adjust other courses for gluten-free guests. See special diets catering.

How do you quote an elegant event?

Each event is quoted for its menu, guest count, service style and venue. Ask for a quote and we will set up a call to plan it.

Ready to plan the menu?

Send your date, venue and guest count and we will start building the courses.

Get a Free Quote Call (215) 526-4753