catering@supperclubsacramento.comBOOK CATERING NOW

Sample Catered Menus

Sample Menus

Cocktail Party

Pass Around Appetizers

Lamb Pinwheels Stuffed with Rosemary Dijon Aioli and Garlic Pistachio Crumbs

Spicy Ahi Tuna in Sesame Wonton Cone with Ginger Crème Fraiche and Flying Fish Caviar

Tree Hugger BLT House Smoked and Cured Portobello “Bacon”, White Truffle Infused Aioli, Cherry Tomatoes, Micro Arugula on Whole Wheat Walnut Sourdough Toast

Set Out Finger Foods

Petite filet mignon wellingtons with horseradish piquant sauce

5 point crepe pouches with shrimp, shallot mascarpone, micro greens and ginger carrot emulsion

Southern style crispy pork belly sliders with sweet n sassy slaw, blackened tomato, Creole aioli and watermelon rind pickles

Port poached prawns in confetti marinade of ginger, lime and roasted peppers

Assorted Mini Sweets & Coffee

Italian berry tart with citrus zabaglione

Broken banana splits with bittersweet chocolate, banana foster whipped cream, brandied cherry and peanut brittle crumbles

Tiramisu on a porcelain spoon

Mini chocolate and toasted almond dipped ice cream cones (Butler passed)


Buffet Dinner with Passed Appetizers

Passed Appetizers

Bruschetta with Arugula Pesto, Chevre, and Tomato Tartar

Pistachio and garlic crusted loin of lamb with rosemary Dijon aioli on russet potato chip

Torched miso marinated scallop on sesame wonton crisp

 Buffet Dinner

Grilled House Cured Salmon with Cracked Pepper Orange Relish

Grilled Mahogany Range Hen Breast with Mexican Papaya Salsa

Al Fresco Penne Pasta with Asparagus, Hazelnuts, and Prosciutto

Al Fresco Mediterranean Vegetable Salad with Cucumber, Tomato, Sweet Peppers
Kalamata, and Frenched Feta

Roasted Garlic Confit Basted Barbary Bread