Passed Hors D’oeuvres:
• Fresh Spring Rolls filled with Spinach, Shitake Mushrooms and Jack Cheese topped with Crème Friche
• Mini Butter Milk Mashed Potato Balls Breaded with Japanese Panko and filled with Goat Cheese
• Marinated Grilled Steak Skewers served with a Honey Sesame Teriyaki Sauce
• Chicken & Pineapple Skewers served w/ a Thai Peanut Sauce
• Ahi Tuna Tar Tar with Cucumber, Chile Aioli atop a Crispy Wonton
• Mini Dungeness Crab Cakes with Lemon GingerAioli & Micro Greens
• Chicken Lettuce Cups with Shitake Mushrooms, Crispy Wonton served with a Soy-Ginger Sauce

• Mixed Green Salad with Toasted Almonds and Miso Vinaigrette
• Spicy Marinated Salad with Sweet Soy Chili Ponzu Vinaigrette
• Traditional Chinese Chicken Salad with Back Sesame, Pickled Red Ginger, Carrots, Red Cagbbage, Toasted Almonds, Mandarin Oranges, Fried Noodles and Sesame Vinaigrette

Main Entrée: Choose (2)
• Salmon with Sweet Soy Pomegranate Sauce, Green Onions and Crispy Won Ton Strips
• Warm Wasabi House Noodles with Angus Flatiron Steak
• Mushroom Rice with Grilled Prawns
• Grilled Sea Bass with Garlic Ginger Soy
• Grilled Ahi Tuna (rare) with Spicy Mustard Aioli
• Chicken Breast with Roasted Portabella White Truffle Oil Sauce
• Angus ribeye steak, housemade teriyaki, toasted garlic butter

• Braised Shitake Mushrooms with Ginger soy and Rice Wine
• Stir Fry Vegetables with Crispy Noodles
• Wok Cooked Snow Peas, Red Peppers, and Water Chestnuts
• Traditional Fried Rice Cooked with Fresh Vegtables
• Thai Style Coconut Rice with Fresh Mint and Pina Colada
• Traditional Vegetable Chow Mein


• Mixed Spring Greens with Green Apple Slices, Walnuts, Bleu Cheese Crumbles, & Raspberry *Vinaigrette
• Fresh Romaine Lettuce with Pear Slices, Pine nuts & Creamy Rosemary Vinaigrette
• Classic Caesar Salad tossed with Parmesan Cheese & Garlic and Herb Croutons
• Baby Spinach Salad with Caramelized Walnuts, Goat Cheese and Sun Dried Tomatoes with Red Wine and Herb Vinaigrette

Main Entrée:
• Alaskan Salmon Breaded in a Panko Crust with Italian Parsley, Dill and Rosemary with a Wine, Lemon, and Caper Sauce
• Seafood Portofino- Mussels, Scallops, Shrimp and Mushrooms with Linguine in a Garlic Butter wine Sauce
• White Filet Pomodoro- Grilled White Filets with Tomato, Basil and Garlic Relish
• Grilled Chicken Breast with a White Wine Asparagus and Shallot Cream Sauce
• Grilled Citrus Chicken with Papaya Mango Salsa
• Pan Seared Airline Chicken Breast in a Dark Chicken Reduction
• Chicken & Basil – Breast of Chicken stuffed with Tomatoes, Basil, Olives, & Red Grilled Onions
• Tuscany Style Slow Cooked Sirloin with Roasted Tomato, Garlic, Capers and Herbs
• Marinated Tri-Tip with Fresh Rosemary, Thyme & Red Wine
• Tender Roast Filet of Beef seared & slow roasted with Pomegranate Wine Reduction Sauce
• Pan Seared Filet of Beef marinated in a Port Wine Reduction

Vegetarian Entrees
• Spinach Ravioli with a White Wine Cream and Tomato Bruschetta Sauce
• Penne Rigatte with Pomodoro Sauce and Fresh Basil and Garlic Relish
• Pasta Primavera with Spring Mixed Vegetables in a Rosa Maria Sauce
• Spaghetti with Marinara sauce accompanied with or without Meatballs and Italian Sausage

• Classic Ratatouille made with Sautéed Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato
• Balsamic Grilled Vegetables
• Three Vegetable Penne with Tarragon Basil Pesto
• Creamy Wild Mushroom Risotto with Parmesan Cheese & Chives
• Creamy Shallot Mashed Potatoes Crispy Onions
• Sautéed Spinach with Mozzarella Cheese, Extra Virgin Oil, Garlic, Salt and Pepper
• Pasta Primavera with Spring Mixed Vegetables
• Roasted Rosemary Potatoes, Home-style Sweet Potatoes, or Garlic Mashed Potatoes, Jasmine White Rice, Caribbean Wild Rice, or Rice Pilaf.
• Green Beans Gremolata, Lemon-Dill Carrots, Grilled Asparagus, or Fresh Seasonal Vegetable Medley


Passed Hors D’oeuvres: Choose (2)
• Dolmeh Cooked stuffed Grape Leaves, Rice, Tarragon, Split Peas, Green Onions, Basil, and Herbs
• Mast’O Khiar Yogurt and Herbs mixed with Chopped Cucumber
• Hummus Creamy Puree of Chick Peas and Tahini seasoned with Lemon Juice and Garlic
• Babaganush Baked Eggplant mixed with Tahina, Fresh Garlic and Lemon Juice
• Tropical Beef, Chicken or Spinach and Cheese Empanadas topped with Mast’O Mousir
• Assorted Olive Skewers with French Feta Cheese accompanied with Lebni

Salads: Choose (1)
• Shirazi Salad Chopped Cucumber, Parsley, Tomatoes, Red Onions, Lemon Juice and Lemon Vinaigrette
• Mixed Spring Greens with Kalamata Olives, Cucumber, Feta Cheese &Balsamic Vinaigrette
• Baby Spinach Salad with Caramelized Walnuts, Feta Cheese and Sun Dried Tomatoes with Red Wine and Herb Vinaigrette

Main Entrée: Choose (2)
• Chicken Kabob Succulent pieces of Chicken Marinated with Citrus Juices and Saffron
• Chicken Koobideh Skewered Ground Chicken Seasoned and Grilled to Perfection
• Shish Kabob Succulent Chunks of Filet of Beef marinated and Grilled with Bell Peppers and Onions
• Beef Koobideh Kabob Seasoned Lean Ground Beef with Fresh Herbs and Spices

Specialty Rice (1)
• Albaloo Polo Sweet and Sour Cherry Basmati Rice served with B.B.Q Tomato
• White Basmati Rice served with B.B.Q Tomato
• Zereshk Polo Sweet and Sour Currant Saffron Basmati Rice

Catering In Los Angeles & Catering In San Fernando Valley