Santa Barbara Catering Sample Menus
Creating a menu with Savoir Faire Catering is a mouth-watering experience. We love what we do and we love special events. We are strong advocates of organic and sustainable food practices. We handcraft tasty and artistic dishes with care, using only the finest and freshest seasonal ingredients. Our events reflect our meticulous attention to our client’s wishes and are presented with professional flair and impeccable service. Our seasonal menu options include elegant traditional faire as well as farm to table catering, gluten free, vegan, vegetarian and plant based cuisine.
Look through the sampling of our ideas and then contact us to customize a buffet, family style, stations, or formal plated menu for you.
Small Bites
Fava Bean Toasts
with Black Olives and Feta Cheese
Parmesan Risotto Croquettes
with Mint Pesto
Spicy Chilled Sweet Shrimp
with Lime, Cilantro, and Fresh Chili
Salads and Starters
Citrus Avocado Salad
with Red and Green Butter Lettuces and Shallot Vinaigrette
Fresh Fig and Arugula Salad
with Toasted Pecans, Goat Cheese, Crisp Pancetta, and Reduced Port Vinaigrette
Roasted Beet Salad
of Arugula, Toasted Walnuts, and Goat Cheese with Walnut Vinaigrette
Tuscan Kale Salad
with Parmesan, Lemon-Chili Bread Crumbs, and Blistered Almonds with Garlic-Lemon Dressing
Chilled Asparagus Soup
with Chervil Cream
Lemony Leek Soup
with Braised Leek Garnish
Spring Entrées
Mustard-Crusted Salmon
with Green de Puy Lentils and Garlic Jus
Seared Scallops
with Orange-Tarragon Buerre Blanc, Citrus Couscous, and Wilted Greens
Pan Seared Chicken Breast
with Asparagus, Baby Carrots, Garlic Potatoes, and Mustard Jus
Braised Chicken
with Prunes, Olives, Capers, and Creamy Polenta
Lamb Loin Crusted
with Lemon, Herbs, and Garlic, served with Chickpea, Cucumber, and Feta Salad
Beef Tenderloin Steaks
with Red Reduction Sauce served with Roasted Potatoes and Balsamic Shallots
Mustard-Crusted Beef Tenderloin
with Creamy Mustard Sauce and Potato Gratin
Braised Short Ribs Braciole
Italian Style with Tomato and Herbs
Vegetable Plate
with Roasted Asparagus and Sweet Red Peppers with Chickpea Salad, Fresh Tomatoes, Mozzarella, and Black Olive Tapenade
Pappardella Pasta
with Broccolini, Mushrooms, and Crunchy Bread Crumbs
Spring Pasta Primavera
with White Beans, Asparagus, English Peas, Lemon, and Zucchini Flowers