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ABOUT GARDEN OF EATING CATERING Garden of Eating is a full‐service catering and event planning company, operating as a limited liability corporation. Its owners have over 50 years combined experience in the high quality food service industry, and together have developed, managed and operated their current catering business since 1999. Garden of Eating Catering and The Garden, Signature Events both operate under Garden of Eating, LLC. Owners, Lisa Hawkins and Ethan Roberts, may be reached at 323‐930‐ 5660 or via email at [email protected] and er@goecatering. com. Owners, Lisa Hawkins and Ethan Roberts, may be reached via email at [email protected] and er@goecatering. com, respectively. Each event is handled exclusively from the initial client meeting through its conclusion by one of Garden of Eating’s principals or one of its experienced account executives, and we currently employ 20 full time and 5 part ‐time staff, maintaining a list of over 50 other qualified staff for use at large‐scale events. All of our staff maintain the highest standards of appearance and grooming, and are required to wear appropriate clothing and uniforms for each event. If required, full rental services are provided to the client via Garden of Eating’s own inventory, or through a list of preferred vendors for glassware, silverware, china, linens, heat lamps, dance floor, etc. We do not utilize any expanded polystyrene (EPS) products. Upon request, we will provide ecofriendly disposable plates, platters, utensils and serving ware made from biodegradable or recyclable materials. Garden of Eating has the ability to offer menus which promote healthy and sustainable food practices. In addition to traditional American and international cuisine, we have experience in preparing menus for specific dietary needs, from Zone® meals and children’s school lunches to Kosher and vegetarian meals. We utilize many local and organic vendors for our menus. Garden of Eating prides itself on being knowledgeable about every aspect of catering many types of events and tailoring its services to meet theunique requirements of each client at every venue. Our efficient execution of, and creative approach to, large‐scale events and production catering makes us a natural choice for any theatrical or presentation venue. SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU TUSCAN SOUTHERN MEDITERRANEAN GARLIC ROMAINE SALAD GARDEN TOSSED GREENS CHOPPED GREEK SALAD (Serves 50%) romaine, green leaf, carrots, tomatoes, cucumbers and (Serves 50%) chopped romaine, sun‐dried tomatoes, shredded mushrooms served with ranch and Italian dressings chopped romaine, roma tomatoes, cucumber, red onion, parmesan and toasted garlic croutons served with pita croutons, Italian parsley, kalamata olives and feta creamy garlic dressing SOUTHERN BUTTERMILK FRIED CHICKEN BREAST cheese tossed with red wine vinaigrette (Serves 50%) GARDENS’ SIGNATURE SALAD MEDITERRANEAN PASTA SALAD (Serves 50%) (Serves 50%) mixed baby field greens, caramelized nuts, crumbled blue CAJUN MEATLOAF Israeli couscous, cranberries, toasted almonds cheese and seared Bosc pears with Balsamic Vinaigrette (Serves 50%) and chopped mint tossed with light olive oil CHICKEN LIMONE VEGETABLE STRUDEL MOORISH CHICKEN KEBOBS (Serves 50%) (vegetarian option serves 20%) (Serves 50%) pounded then breaded chicken breast with a butter, served with cucumber mint yogurt sauce lemon, artichoke and caper white wine sauce SCALLOPED POTATOES BEEF KEBOBS BRAISED BEEF “OSSO BUCCO STYLE” VEGGIES PANTIERE (Serves 50%) (Serves 50%) fresh steamed broccoli, cauliflower, and carrots with a tomatoes, carrots, celery and onions lemon sauce SPANAKOPITA (Vegetarian option serves 20%) TORTELLINI & MUSHROOM PASTA COUNTRY CORN BREAD spinach, feta and ricotta cheese with fresh herbs (vegetarian option serves 20%) served with honey whipped butter wrapped in phylo and baked golden cheese tortellini, sautéed mushrooms, garlic and shaved parmesan ASSORTED COOKIES ROASTED GREEK POTATOES chocolate chip, sugar, oatmeal raisin, peanut butter ROASTED GARLIC AND PARMESAN white chocolate macadamia nut and old‐fashioned STEAMED BROCCOLI MASHED POTATOES chocolate chip with lemon, garlic, oregano butter FRESH GREEN BEANS PITA BREAD SERVED WITH with caramelized shallots and almonds ROASTED GARLIC HUMMUS DELUXE BAR DESSERTS lemon hazelnut, pecan, Belgian chocolate brownies LEMON BARS AND BROWNIES with chocolate chips, raspberry linzer, apricot delight shortbread and Oreo cookie and cream cheesecake FRUIT SALAD SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU ASIAN ITALIAN #1 PICNIC CHINESE SALAD CLASSIC CAESAR WALDORF SALAD (Serves 50%) (Serves 50%) (Serves 50%) romaine, snow peas, bean sprouts, carrots, red cabbage, romaine lettuce, shredded parmesan cheese and toasted mixed baby field greens, seedless grapes, Granny Smith mandarin oranges, roasted sesame seeds, green onion handmade garlic croutons, with Caesar dressing apples, caramelized walnuts, celery and crumbled blue and water chestnuts tossed with sesame ginger dressing cheese served with balsamic vinaigrette topped with crispy wontons GARDEN TOSSED GREENS (Serves 50%) GARDEN TOSSED GREENS SZECHWAN NOODLE SALAD romaine, green leaf, carrots, tomatoes, cucumbers and (Serves 50%) (Serves 50%) mushrooms served with ranch and Italian dressings romaine, green leaf, carrots, tomatoes, cucumbers and tossed with ginger, garlic, tahini, soy sauce, honey, mushrooms served with ranch and Italian dressings sesame seeds, hot chili oil, cayenne, sherry vinegar and red and yellow peppers CHICKEN MARSALA (Serves 50%) SOUTHERN SMOTHERED CHICKEN BREAST thinly pounded chicken breast topped with a Marsala (Serves 50%) MONGOLIAN CHICKEN wine mushroom sauce in a rich gravy (Serves 50%) SUN DRIED TOMATO PESTO CRUSTED TRI-TIP CAJUN BEEF MEATLOAF BBQ MONGOLIAN BEEF (Serves 50%) (Serves 50%) (Serves 50%) tender beef in a slightly sweet brown sauce with scallions, mushrooms and sesame seeds EGGPLANT PARMESAN MIXED MUSHROOMS (vegetarian option serves 20%) (vegetarian option serves 20%) smothered with Jack cheese & caramelized onions MONGOLIAN TOFU & VEGETABLES HERB ROASTED RED BABY POTATOES (vegetarian option serves 20%) ROASTED GARLIC MASHED POTATOES STEAMED JASMINE RICE RUSTIC ROLLS & BREADS served with whipped butter cups VEGGIES PANTIERE ASIAN GREEN BEAN STIR-FRY fresh steamed broccoli, cauliflower, and carrots, with a ASSORTED COOKIES lemon sauce gourmet chocolate chip, sugar, oatmeal, peanut butter, HAWAIIAN ROLLS white chocolate macadamia nut, and old‐fashioned served with whipped butter cups chocolate chip RUSTIC ROLLS & BREADS served with whipped butter cups FRUIT SALAD FRUIT SALAD CAKE SQUARES Tahitian vanilla poppy seed, and Fuji apple with ASSORTED CAKE SLICES nutmeg glaze SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU BBQ PERUVIAN TEX MEX SUMMER CHOPPED SALAD PERUVIAN CAESAR SALAD PEPITA SALAD (Serves 50%) romaine lettuce, Cojita cheese, roasted pumpkin seeds, Romaine, tomato, black beans, roasted corn, Jicama, mixed greens, red‐skinned potatoes, corn kernels, wax halved grape tomatoes, and garlic croutons, served with toasted pumpkin seeds, red bell pepper strips, cotija beans, cherry tomatoes, cucumber, and broccoli florets, cilantro pepita dressing cheese and cilantro, tossed with pepita dressing served with ranch dressing PERUVIAN CHICKEN BREAST STEAK AL CARBON COLE SLAW with Peruvian aji sauce (Serves 50%) (Serves 50%) (Serves 50%) CHICKEN MOLE CLASSIC POTATO SALAD TALLARIN VERDE CON BISTECK APANADO (Serves 50%) (Serves 50%) breaded steak rich cocoa chili sauce (Serves 50%) CLASSIC HONEY BBQ CHICKEN BREAST GRILLED VEGETABLE & CHEESE ENCHILADAS (Serves 50%) BAKED QUINOA CASSEROLE (Vegetarian option serves 20%) (vegetarian option serves 20%) BBQ TRI TIP made with Peruvian potatoes and cheese VERDE RICE (Serves 50%) tomatillo and green chili PASTA VERDE pasta tossed with fresh basil, spinach and toasted OLD FASHIONED MAC & CHEESE pine nuts BLACK BEANS with garlic and caramelized onions CORN ON THE COB CHILI-LIME CORN TORTILLA CHIPS COUNTRY BUTTERMILK BISCUITS with salsa fresco served with whipped butter cups CORN AND FLOUR TORTILLAS PEACH COBBLER WITH VANILLA ICE CREAM CHURROS AND BROWNIES SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU SAMPLE PRODUCTION MENU VINE RIPE CARIBBEAN ITALIAN #3 JAMAICAN SALAD GARLIC ROMAINE SALAD GARDEN TOSSED GREENS romaine, roma tomatoes, mango, cucumber, green (Serves 50%) romaine, green leaf, carrots, tomatoes, cucumbers and onion, and yellow & red bell peppers, served with mango with sun‐dried tomatoes, shredded parmesan, and toasted mushrooms served with ranch and Italian dressings on vinaigrette dressing garlic croutons, served with creamy garlic dressing the side GRILLED MAHI MAHI CLASSIC CAESAR FARFALLE PESTO PRIMAVERA with apple pineapple cilantro relish (Serves 50%) vegetarian bowtie pasta tossed with pesto and farmers’ (Serves 50%) romaine lettuce, shredded parmesan cheese, toasted market vegetables handmade garlic croutons, with Caesar dressing JERK CHICKEN GRILLED LEMON HERB CHICKEN With mango papaya salsa (Serves 50%) BAKED ZITI WITH ITALIAN SAUSAGE (Serves 50%) pasta baked with spicy Italian sausage, plum tomatoes, fresh basil and tiny meatballs under a mozzarella crust PAN SEARED SALMON (Serves 50%) CARIBBEAN JERK PASTA (vegetarian option serves 20%) with Bruschetta CHICKEN PARMESAN tossed with sliced seasonal vegetables PASTA PRIMAVERA WILD RICE ORZO PILAF CURRY POTATO AND CARROTS GRILLED SEASONAL VEGETABLE PLATTER GARLIC BREAD with