Catering Menu




Meat Selections

 

Chicken Katsu with Baby Spinach, Mashed Potatoes
Choice of Lemon Crecy Sauce or Lemon Caper Sauce

 

Boneless Chicken Stuffed with Fontina Cheese and Asparagus
Choice of Lemon Crecy Sauce or Lemon Caper Sauce

 

Aged New York Steak Grilled with Roasted Fingerling Potatoes, Sautéed Vegetables, and Black Peppercorn Sauce

 

Stuffed Veal Loin with Arugula, Field Mushrooms, and a Roasted Lemon garlic Confit

 

Duck Breast with Braised Endive, Polenta with Cranberry Compote

 

Mustard Panko Crusted Rack of Australian Lamb with Potatoes au Gratin and Baby Haricot Verts

 

Seared Filet Mignon with Trio of Mashed Potatoes, Spinach, and Carrot with Red Wine Sauce

 

 

 

Fish Selections

 

Sesame Crusted Atlantic Salmon* with Baby Leeks and Baby Tender Broccoli

 

Sea Bass* with Baby Spinach, Slivers of Fennel, Roasted Potatoes

 

John Dory* with Edamame Puree, Carrot Crisps

 

Pan seared Halibut* with Creamy Risotto, Tangy Papaya Salsa, and Caramelized Shitake

(* Choice of Lobster Tarragon Sauce or Saffron Orange Sauce)

 

Vegetarian Selections

 

Wild Mushrooms Wrapped in Filo with Tomato or Cheese Sauce

 

Grilled Tofu with Trio of Seasonal Greens

 

Multi-grilled Vegetables with Brown Rice Pilaf

 

 

Four Course Choices

 

Pasta & Risotto Selections

 

Smoked Chicken Ravioli with Spinach and Radicchio in a Tomato Cream Sauce

 

Risotto with Roasted Vegetables, Mushrooms, Carrots and Peas

 

Ravioli Stuffed with Goat Cheese and Spinach in a Roasted Tomato Coulis

 

Homemade Gnocchi with Shitake Mushrooms, Pesto and Pine Nuts

 

Lobster Ravioli with Asparagus Tips and an Opal Basil Sauce

add  $5.00

 

Artichoke Ravioli with Tiger Shrimp and a Saffron Ginger Sauce

 

Saffron Risotto with Rock Shrimp, Zucchini Flowers and Shaved Pecorino

add  $5.00

 

Goat Cheese Ravioli with Asparagus and Portabello Mushroom

 

Ricotta Gnocchi with Calamari and Caramelized Onion Sauce

 

 

Salad Selections

 

Mixed Greens with Asparagus, Hearts of Palm and Cherry Tomatoes in a Basil Vinaigrette

 

Tres Colores with Arugula, Radicchio, Endive and Parmesan Slivers in a Balsamic Vinaigrette

 

Spinach Salad with White Mushrooms in a Candied Orange Segment Citrus Vinaigrette

 

Caesar Salad with Crisp Parmesan

 

Mizuna Lettuce with Roasted Beets, Herb Goat Cheese and Caramelized Hazelnuts

 

Hearts of Romaine and Endive with Gorgonzola Cheese in Truffle Oil Vinaigrette
Topped with Homemade Potato Chips

 

 

Desert Selections

 

Apple Tart Tatin with Caramel Sauce

 

Lemon Meringue Tart with Vanilla Citrus Compote

 

Warm Fresh Berry Cobbler with Vanilla Bean Ice Cream

 

Chocolate Lava Cake with a Raspberry Coulis

 

Plum Sake Poached Pear with Rice Crisps

 

Banana Dipped in Chocolate with choice of Ice Cream

 

Pineapple Cake with Ginger Caramel Sauce

 

Chocolate Coconut Cream Tarte with choice of Ice Cream

 

Cold Hors D'oeuvres Selections

 

Ahi Tuna Tartar on Crisp Pasta Chips Topped with Wasabi Caviar

 

Yellow Tail Tartar on Crisp Pasta Chips Topped with Wasabi Caviar

 

Fresh Pineapple with Olive and Triple Cream Cheese

 

Guacamole with Shrimp on Polenta Chips

 

Endive with Sun dried Cherries with Honey Infused Torta

 

Date stuffed with Bocconcini Caper Berries and a Hint of  Lime Cream

 

Gazpacho Shrimp on a Wonton Spoon

 

Whole Wheat Blinis with Lobster and Chive Crème Fraîche

 

Roasted Fingerling Potato with Crème Fraîche and Osetra Caviar

 

Seared Beef on a Crostini with Arugula and Reggiano

 

Mini Toast Point with Wasabi Caviar and Tangerine Mascarpone

 

Bresaola Roll with Julienne of Mango, Fiji apples and Candied Walnut

 

 

Hot Hors D'oeuvres Selections

 

 

An Assortment of Gourmet Vegetable Pizzas

 

Herb Goat Cheese Beignets with Cracked Black Pepper

 

Chicken Satay with Thai Peanut Sauce

 

Potato Pancakes Topped with House Smoked Salmon, Crème Fraîche and Fresh Dill

 

Mini Shrimp Arancini with Marjoram Infused Extra Virgin Olive Oil

 

Mini Edamame Prosciutto Quiche

 

Seared Scallop Glazed on a Wanton Chip

 

Dungeness Crab Cakes with a Lemon Caper Aioli 

 

Tempura Shrimp with Sugar Cane and Ponzu

 

Beef Rib Cake with Coconut BBQ Sauce 

 

Asparagus Wrapped with Pancetta in Filo Dough and Drizzled with Miroir 

 

Gourmet finger size Cheese Burger

 

 

Crepe Station

 

Caramelized Bananas and Toasted Pecans

 

Roasted Hawaiian Pineapple with Dark Rum and Vanilla Cream

 

Mixed Fresh Berries and Caramel Sauce

 

Fresh Summer Fruits and Passion Fruit Glaze

 

Warm Apple with Cinnamon and Calvados

 

Chocolate Ganache, Fresh Oranges and Grand Marnier 

(Choose a Total of Two Flavors from the Above List)

  

 

Cheese Station

 

An Array of Imported and Domestic Cheeses

An Assortment of Breads and Crackers

Garnished with Fresh & Dried Fruits 

 

 

 Fruit Station

 

Platter of Seasonal Fresh Fruit

 

 

BUFFET MENUS

 

Dinner Buffet #1

 

Choose any One of the following Salads:

Caesar

Mixed Greens with Roasted Peppers, Pine Nuts and Red Wine Vinaigrette

Mixed Green with Heart of Palms and Asparagus Basil Vinaigrette

 

Grilled Marinated Italian Vegetables

Whole Atlantic Poached Salmon with Dill Crème Fraîche

Ravioli with Ricotta and Spinach in a Cream Sauce with Toasted Walnuts

Sautéed Boneless Breast of Chicken with Exotic Mushrooms

Braised Spinach with Garlic, Lemon & Olive Oil

 

Assorted Pastries and Cookies

 

 

Dinner Buffet #2

 

Choose One the Following Salads:

Mixed Greens with Roasted Peppers, Pine Nuts and Red Wine Vinaigrette

Spinach Salad with Mushroom and Orange Segments

 

Tagliatelle with Duxelles Sauce 

Orecchiette Amatriciana

 

Grilled Atlantic Salmon with Oven Roasted Tomatoes, Caramelized Red Pearl Onions and Baby Spinach

Rosemary Roasted Red Fingerling Potatoes 

Sauté of Seasonal Vegetables

 

Roast New York Loin of Beef with Cognac Peppercorn Sauce

or

Mustard Panko Crusted New Zealand Lamb with Merlot Wine Sauce

 

Assorted Pastries and Cookies

 

 

BUFFET STATIONS

 

Carving Station

(all chef carved on display)

 

Roasted Boneless Breast of Turkey with Sicilian Herbs, Spices and Gravy

or

Roast New York Loin of Beef with Cognac Peppercorn Sauce

or

Leg of Lamb

Served with Garlic Mashed Potatoes and Fresh Spinach Braised with Lemon and Extra Virgin Olive Oil

 

Antipasto Station

Choice of:

Caesar Salad

or

Baby Organic Greens with Roasted Peppers and Pine Nuts

 

Grilled Marinated Italian Vegetables

Caprese

Selection of Cold Cuts

 

All Served with Assortment of Homemade Breads

 

Homemade Pasta Station

 

Gnocchi with Pesto and Pine Nuts

Penne Arrabbiata with Asparagus

Agnolotti of Exotic Mushrooms in Sage Butter Sauce

Homemade Chicken and Pine Nut Tortellini with Roasted Artichoke and Butternut Squash

Ricotta Ravioli in a Cream Sauce with Toasted Walnuts

Choose any 2 of the Above

Shrimp Ravioli with Curry and Asparagus Tips

(Add $3)

Lobster Ravioli with Baby Leeks and a Black Truffle Mascarpone Sauce

(Add $5)

Seafood Lasagna with Crab, Shrimp, Scallops and Baby Vegetables

(Add $5)

 

Seafood Station

 

Crab Jumbo Shrimp with Traditional Cocktail Sauce

Oysters and Little Neck Clams on the ½ Shell

Smoked Mussels with Lemon Vinaigrette

Selection of Smoked Fish (Eel, Trout and Salmon)

 

Caviar Station

(market price)

Beluga Caviar

Osetra Caviar

Sevruga Caviar

Served with Blinis or Toast Points, Crème Fraîche and Assorted Condiments

 

Dessert Station

 

Chocolate Mousse Cake

Espresso Tiramisu

Homemade Cheesecake

Espresso Brownies

Lemon Tart, Fresh Fruit Tart

Pecan Tartlettes

Strawberries Dipped in Chocolate

Homemade Cookies & Truffles

Éclairs

White Chocolate Raspberry Mousse

Home Made Donut Holes with 5 Dipping Sauces

(Chocolate, Vanilla, Peanut Butter, Lemon and Strawberry)

Assorted Petit Fours

Mini Fruit Tarts

Lemon Bars

Chocolate Brownies

Handmade Truffles

 

 

BEVERAGE PRICE LIST

 

 

Call Bar 3 Hour minimum at $ 27 per person for first 3 hours

every additional hour is $7 per person per hour

 

Premium Bar 3 Hour minimum at $30 per person for first 3 hours

every additional hour is $8 per person per hour

 

Super Premium Bar 3 Hour minimum at $ 37 per person for first 3 hours

every additional hour is $10 per person per hour

 

Beer, Wine & Champagne Bar 3 hour min at $24 per person for first 3 hours hour

every additional hour is $6 per person per hour

 

 

Mineral Water $7 per liter

 

Champagne Toast 

$5 per glass

 

Lemonade and Mineral Water Station

$5 per person

Pre-ceremony Only

 

 

 

 

213.488.9951

cicadaevents@aol.com

        

 

 

 

617 S. Olive St. Los Angeles, CA 90014 - 213.488.9488