DOCSLIB.ORG

PICK up and DROP OFFS 2021 WHO WE ARE Bites & Bashes Is a Los Angeles-Based Catering Company by Mother-Daughter Duo Julie and Crystal Coser

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PICK up and DROP OFFS 2021 WHO WE ARE Bites & Bashes Is a Los Angeles-Based Catering Company by Mother-Daughter Duo Julie and Crystal Coser PICK UP AND DROP OFFS 2021 WHO WE ARE Bites & Bashes is a Los Angeles-based catering company by mother-daughter duo Julie and Crystal Coser. Crystal studied food science and food history at Harvard University while throwing events for the 8,000-student college before working at an experiential agency in Hollywood. She also is currently the Associate Editor of Eater LA. Julie is a Cordon Bleu-trained chef who has been in the restaurant and catering industry for 25 years. Clients include Google, Facebook, Apple, Amazon, Uber, Instagram, YouTube, The Clinton Foundation, Netflix, Harry Winston, NFL, Nike, Porsche, BMW, Red Bull, BCG, Bain, PlayStation, Beats by Dre, National Geographic, Hulu, Spotify, USC, UCLA, Honda, Smithsonian, Hennessy, Acura, Dannon, Nordstrom, Anthropologie, Cost Plus World Market, Levi’s, Uniqlo, Bare Minerals, and FabFitFun. POLICIES Pick Ups are available Tuesday to Saturday from 8 am to 3 pm at our café located at 25600 Narbonne Ave. in Lomita. Delivery begins at $25 for a 30 min delivery window between 9AM-5PM with a $250 food minimum, depending on location. Disposable chafing dishes with sternos are available for $12 each. Credit cards are subject to 5% processing fee. Email [email protected] to place your order. Pick Up and Drop Offs 2021 TRAYS WHITE PLATTER UPGRADE $8.50 Hors d’Oeuvres Salads | servings based on side portions • Seasonal fruit platter - $65 (serves 8-10) | $85 (serves 12-15) • Asian chicken with wonton crisps, almond, and sesame vinaigrette - $48 (serves 8-10) | $90 (serves 15-20) • Seasonal vegetable platter with house ranch and beet hummus - $65 (serves 8-10) | $85 (serves 12-15) • Kale Caesar with crispy quinoa - $42 (serves 8-10) | $78 (serves 15-20) • Housemade original, beet, and sweet pea hummus with za’atar pita chips - $55 • Baby spinach and Fuji apple salad with honey Dijon vinaigrette - $42 (serves 8- (serves 12-15) 10) | $78 (serves 15-20) • Spicy tuna tartare with wonton crisps - $85 (serves 12-15) • Romaine salad with sweet corn, red onion, black beans, house tortilla strips, and lime vinaigrette - $42 (serves 8-10) | $78 (serves 15-20) • Housemade tortilla chips with pico de gallo, fire roasted chipotle, and tomatillo salsa - $55 (serves 12-15) • Chopped salad with red onion, Kalamata olives, crispy chickpeas, salami, mozzarella, and balsamic vinaigrette - $48 (serves 8-10) | $90 (serves 15-20) • Artisanal cheese with accoutrements - $175 (serves 15-20) • Charred broccoli lentil aglio e olio - $55 (serves 8-10) | $95 (serves 15-20) Pick Up and Drop Offs 2021 BOXED LUNCHES DOZEN MINIMUM Choice of sandwich* + potato chips + salted caramel brownie and apple cranberry crumble bites — $16.50 Upgrade potato chips to broccoli lentil salad or side Caesar salad with crispy quinoa — $2.50 Add bottled water or soda — $1.75 • Roasted turkey, Sriracha aioli, pickled onion, provolone, lettuce, and tomato • Chicken with green goddess, Swiss, pickled onion, lettuce, and tomato • Curried chicken sliders with celery and raisins • Roast beef with green goddess, caramelized onions, aged cheddar, and arugula (+$1 supplement/sandwich) • Vegan falafel with beet aioli, cilantro, jalapenos, and house pickled vegetables *Sandwich varieties must be ordered by the dozen Pick Up and Drop Offs 2021 BREAKFAST • Seasonal fruit platter - $65 (serves 8-10) | $85 (serves 12-15) • Nutella sea salt French toast - $45 (serves 8-10) | $85 (serves 15-20) • Assorted petite viennoiserie (croissants, pain au chocolat, danishes) • Crème brulée French toast pudding - $55 (serves 8-10) | $95 (serves 15-20) - $45 (serves 8-10) | $85 (serves 15-20) • Kimchi fried rice, spam, fried eggs - $55 (serves 8-10) | $95 (serves 15-20) • Greek yogurt parfaits with fresh berries and granola - $48 (10 cups) • Shakshuka, fennel sausage, fried eggs - $55 (serves 8-10) | $95 (serves 15-20) • Lox and bagels with whipped cream cheese, tomatoes, red onion, capers - $195 (serves 10-15) • Vegetable frittata with gruyere - $70 (serves 8-10) • Assorted bagel platter with beet cream cheese and scallion cream cheese • Frittata Lorraine with Swiss - $75 (serves 8-10) $52 (serves 10-15) • Maple-glazed bacon - $40 (serves 10-12, 20 strips) • Breakfast burritos with avocado, smashed tater tots, cheese, and bacon OR • fajita vegetables. Includes side of house pico de gallo - $14 each Smoked salmon with caper spread crostini - $25/dozen • • Vegan breakfast burritos with soyrizo, fajita vegetables, avocado, and Orange juice - $28 (serves 10-12, includes cups and glass jug) smashed tater tots. Includes side of house pico de gallo - $15 each Pick Up and Drop Offs 2021 HORS D’OEUVRES ONE DOZEN MINIMUM TWO DOZEN MINIMUM • Vegetable dumplings with soy scallion dipping sauce (vegan) - $18/dozen • Bruschetta with ricotta crostini - $18/dozen • Vegetable spring rolls with sweet chili sauce - $18/dozen • Mini spam musubi with Maui glaze- $18/dozen • Candied bacon half strip (gf) - $21/dozen • Smoked salmon with caper spread crostini - $25/dozen • Crispy coconut shrimp with sweet chili sauce – $22/dozen • Spicy Northern Thai pork meatballs - $28/dozen • Vegetable glass noodle to-go boxes (vegan, gf) - $46/dozen • Bacon-wrapped dates or pineapple (gf) - $34/dozen • Chicken sliders with green goddess, Swiss, lettuce, and tomato - $51/dozen • Chicken satay with sweet chili sauce (gf) - $34/dozen • Vegetable and tofu pancakes with soy scallion dipping sauce (veg)- $34/dozen • Jumbo lump crab and sweet corn arancini with romesco- $36/dozen • Seafood pancakes with soy scallion dipping sauce - $36/dozen • Turkey sliders with Sriracha aioli, provolone, lettuce, and tomato - $51/dozen • Curried chicken sliders with celery and raisins - $51/dozen • Falafel sliders with beet hummus, pickled onions, and lettuce (vegan) - $51/dozen • Steak sliders with green goddess, arugula, and aged cheddar - $59/dozen Pick Up and Drop Offs 2021 MEDITERRANEAN BUFFET 1 $23.50 PER PERSON, 10 PERSON MINIMUM • Kale Caesar salad with crispy quinoa and Pecorino Romano croutons • Vegan, GF charred broccoli lentil aglio e olio • Sweet corn and sundried tomato Alfredo with penne • Chicken cacciatore with fennel sausage and Parmigiano Reggiano Add Ons • Grilled New York strip with garlic mushroom reduction — $14 per person • Salmon with mango citrus supreme — $14 per person Pick Up and Drop Offs 2021 MEDITERRANEAN BUFFET 2 $23.50 PER PERSON, 10 PERSON MINIMUM • Kale Caesar with crispy quinoa and Pecorino Romano croutons • Israeli couscous with grilled cauliflower, shaved shallots, pickled raisins, and preserved lemon • Saffron rice with sweet peas • Moroccan chicken with pearl onions, pickled raisins, Castelvetrano olives, and heirloom tomatoes Add Ons • Grilled New York strip with chimichurri — $14 per person • Salmon with mango citrus supreme — $14 per person Pick Up and Drop Offs 2021 VEGAN $23.50 PER PERSON, 10 PERSON MINIMUM • Chopped salad with Kalamata olives, crispy chickpeas, onion, oregano, and balsamic vinaigrette (GF) • Charred broccoli lentil aglio e olio (GF) • Braised kale with sweet potato medallions and caramelized onions (GF) • Riced cauliflower bolognese with penne Add Ons • Grilled seasonal vegetables (GF) — $4.50 per person • Falafel fritters with tahini — $5.50 per person Pick Up and Drop Offs 2021 MEXICAN FEAST $23.50 PER PERSON, 10 PERSON MINIMUM • Romaine salad with sweet corn, red onion, beans, and lime vinaigrette Add Ons • Black beans and Mexican rice • Carne asada — $5 per person • Tortillas (2 per person) • Carnitas — $4 per person • Homemade salsas • Ensenada-style shrimp — $7 per person • Heirloom tomato pico de gallo • Chips and salsa — $2.00 per person • Fire-roasted chipotle • Guacamole — $3.75 per person • Accoutrements (limes, red onion, cilantro) • Yucatan chicken • Fajita vegetables Pick Up and Drop Offs 2021 CONTEMPORARY ASIAN BUFFET $23.50 PER PERSON, 10 PERSON MINIMUM • Asian chopped salad with wonton crisps and sesame vinaigrette • Steamed rice • Vegan, GF glass noodles with wood ear mushrooms and bean sprouts • Gochujang-lacquered barbecue chicken Add Ons • Braised Korean short ribs — $14 per person • Spicy pork with caramelized onions — $10 per person Pick Up and Drop Offs 2021 ITALIAN FEAST $23.50 PER PERSON, 10 PERSON MINIMUM • Chopped salad with red onion, Kalamata olives, crispy chickpeas, salami, mozzarella, oregano, and balsamic vinaigrette • Grilled seasonal vegetables • Penne a la vodka • Lemon parsley chicken Add Ons • Tuscan shrimp with cannellini beans and basil — $14 per person • Grilled New York strip with garlic mushroom reduction — $14 per person Pick Up and Drop Offs 2021 AMERICAN BARBECUE $23.50 PER PERSON, 10 PERSON MINIMUM • Baby spinach and Fuji apple with red onion, feta, and honey Dijon vinaigrette • Apple cider farmer’s market slaw • Five cheese mac ‘n cheese • Kansas City-style barbecue chicken Add Ons • Barbecue pulled pork with Hawaiian sweet rolls — $10 per person • Smoked short rib — $14 per person • Baby back ribs — $15 per person Pick Up and Drop Offs 2021 SOUTHERN THAI $23.50 PER PERSON, 10 PERSON MINIMUM • Thai crunch salad with romaine, shredded carrots, red cabbage, wontons, and sweet chili vinaigrette • Steamed rice • Vegetable drunken noodles • Coconut curry chicken Add Ons • Papaya salad — $8 per person • Stir-fried beef with basil — $12 per person Pick Up and Drop Offs 2021 GREEK $23.50 PER PERSON, 10 PERSON MINIMUM • Greek salad with romaine, cucumbers, tomatoes, kalamata olives, feta, and Meyer lemon oregano vinaigrette • Rice pilaf • Greek roasted vegetables with potatoes, zucchini, carrots, peppers,
Load more

Recommended publications
  • Lunch Menu to Go
    Lunch Menu Soups and Salads †… RED BORSCHT – hearty vegetables, little sweet and little sour, sour cream . cup 5 bowl 8 CHICKEN PAPRIKASH . cup 6 bowl 10 LOBSTER AND CRAB BISQUE – chunky and velvety, with a kick . cup 7 bowl 12 SOUP FLIGHT $9 SOUP OF THE DAY . MP ´… HOUSE SALAD – mixed greens, grape tomatoes, carrots, red onions . 6 †… GREEK SALAD – greens, cucumbers, grape tomatoes, red onions, olives, feta, balsamic-basil . 8 †… ROASTED BEET – arugula, orange fillets, honey goat cheese, honey-pomegranate dressing . 10 †… CAPRESE SALAD – tomatoes, fresh mozzarella, arugula, basil, pesto, balsamic . 10 †… SPINACH AND STRAWBERRY – honey goat cheese, candied walnuts, raspberry vinaigrette . 11 … WEDGE – grape tomatoes,red onion,Bleu cheese,crispy bacon, deviled egg, Parmesan . 11 peppercorn dressing ´… GRILLED VEGETABLE SALAD – spinach, grilled zucchini, asparagus, red onions, parmesan, . 12 balsamic ´… WARM MUSHROOM AND ASPARAGUS SALAD – red onions, glazed walnuts, mixed greens, . 12 raspberry vinaigrette + add to any salad chicken $7, 8 oz salmon $12, U-10 scallops $15, shrimp $10 Appetizers †… DEVILED EGGS – creamy Dijon dill and tangy sweet pickle filling, paprika . 8 FRIED LIME-CHILL SHISHITO PEPPERS – perfect snack to share . 8 BUFFALO FRIED CAULIFLOWER FLORETS – peppercorn-ranch drizzle . 9 STUFFED HUNGARIAN PEPPERS – sausage, onions, carrots, rice, tomato sauce, Parmesan . 12 ´ ROASTED VEGGIE HUMMUS – pita, cucumbers,warm olives . 10 SNACKING PLATTER – chef's creation, grilled veggies, salads, olives, grilled pita . 15 † CHEESE PLEASE – nuts, fruit, jam, crackers . 15 CHARCUTERIE BOARD – imported smoked and cured meats, cheeses, pickled veggies, crostini . 22 CRAB CAKES – panko crusted, pan fried, garlic remoulade, red slaw . 15 CHICKEN KOPITA – feta, spinach, peppers onions, wrapped in filo, ouzo cream sauce .
    [Show full text]
  • CATERING MENU MELODY DAVIS EVENT and SALES MANAGER [email protected] Opryevents.Com/Ole-Red
    CATERING MENU MELODY DAVIS EVENT AND SALES MANAGER [email protected] OpryEvents.com/ole-red GARRETT PITTLER EXECUTIVE CHEF TO GET THE PARTY STARTED... ASSORTED CHEESES & PICKLED GARDEN VEGETABLES 20-25 people | $125 SEASONAL FRESH FRUIT DISPLAY 20-25 people | $100 With a honey yogurt dipping sauce MINIATURE TEA SANDWICHES 20-25 people | $100 Ole Red Cranberry Chicken Salad PEEL & EAT SWEETWATER SHRIMP WITH COCKTAIL SAUCE AND LEMON 4 pounds | $85 Seasoned with Old Bay BRISKET NACHO BAR 20-25 people | $140 Corn Tortilla Chips, Smoked Brisket, Sausage Queso, Pico de Gallo, House-made Salsa, Spicy Bar-B-Que Ranch, Shredded Lettuce, Fresh Jalapeños, Sour Cream, Cilantro HICKORY-SMOKED CHICKEN WINGS 20-25 people | $140 Tossed in Warden Alarm or Bar-B-Que Sauce with Ranch Dipping Sauce SLIDERS per dozen | $35 Pulled Pork, Bar-B-Que Sauce, Broccoli Slaw, Smoked Brisket Biscuits FRIED GREEN TOMATOES 20-25 people | $125 Farm-style Cheese & Herb Topping All charges are subject to a 23% administration fee and applicable taxes DINNER BUFFETS BOYS ’ROUND HERE $20 per person House Garden Greens Salad, Grilled Chicken with Alabama White Bar-B-Que Sauce, Pulled Pork, Red-skinned Garlic Mashed Potatoes with White Gravy, Chef’s Choice of Vegetables, Biscuits RED, RED, REDNECK BBQ $25 per person House-made Biscuits, Southern House Salad with Ranch, Southern Red-skinned Garlic Mashed Potatoes, Roasted Seasonal Vegetables, Southern-Style Green Beans CHOICE OF TWO MEATS St. Louis-Style Ribs, 10-Hour Smoked Brisket, Smoked Pulled Pork or Bar-B-Que Chicken Breast
    [Show full text]
  • Catering Menu BREAKFAST BREAKFAST
    PENNSYLVANIA CONVENTION CENTER Catering Menu BREAKFAST BREAKFAST Continental All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. Rise and Shine Morning Glory Fresh Baked Bagels with Cream Cheese, House Made Muffins and Fresh Baked Scones Butter and Jellies with Yorkshire Cream $13.00 $17. 25 Morning Dew Ben Franklin Starter Fresh Sliced Fruit, Honey Yogurt Dip and Kind Bars Fresh Sliced Fruit, Breakfast Breads and $14.00 Fresh Baked Bagels with Cream Cheese, Broad Street Butter and Jellies Whole Fruit, Breakfast Breads and $23.00 Chef Selected Danish Jump Start $15.00 Fresh Baked Bagels with Cream Cheese, Daybreak Butter and Jellies, House Made Mini Muffins, Assorted Donuts and House Made Muffins Chef Selected Danish, Whole Fruit and Kind Bars $15.00 $23.25 Hot Buffet All breakfasts include freshly brewed coffee, decaf, hot tea and fruit juice. Orders with less than 15 guests will be subject to a $200 service fee. All services are provided on a high grade disposable ware. The Terminal $30.00 Scrambled Eggs, Apple Wood Smoked Bacon, Pork Sausage Links, Home Fried Potatoes, Sliced Seasonal Fruit, Fresh Baked Bagels with Cream Cheese, Butter and Jellies, and House Made Muffins * Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Prices subject to additional fees and taxes. PENNSYLVANIA CONVENTION CENTER CATERING MENU 3 BREAKFAST Buffet Enhancements Enhancements require a minimum of 15 guests.
    [Show full text]
  • Prep Ared F Ood S Ca T Al Og
    PREPARED FOODS CATALOG “Take good care of your employees, customers, shippers, and farmers and they will make you successful.” Emil Nemarnik, under 2 3 Fesh Cut Poduce CUTS Bulk Organic Shredded Beets Organic Spiralized Beets Organic Topped Strawberries 75567 5 lb 72325 5 lb 79963 5 lb tray CUTS “Don’t eat anything Organic Broccoli Florets Organic 1/4” Carrot Coins Organic 1/2” Diced Carrot Organic Shredded Carrot your great-grandmother 76022 4/5 lb 75800 5 lb 75802 4/5 lb 75809 5 lb wouldn’t recognize as food.” Michael Po an, Author Pacifi c Coast Fruit Company has longstanding relationships with farms throughout the Northwest, allowing us to offer a variety of produce year round. Our goal is to provide customers a service they can depend on. We consider growers to be part of our extended family and partners in advancing sustainable agriculture. Our Organic produce is USDA Certifi ed by Oregon Tilth to ensure that you receive consistently safe and healthy produce. The USDA Organic Sticker guarantees the quality of the product. Organic Caulifl ower Florets Organic 1/2” Diced Celery Organic 1/4" Diced Celery Organic Shredded Green Kale Our SQF inspected Fresh Cut facility operates with a HACCP (Hazard Analysis and Critical Control Points) plan. Our 76104 4/5 lb 75804 4/5 lb 75854 5 lb 73658 5 lb scores on third party and Military audits are on public record as some of the highest in the industry. We regularly test our recall management protocol keeping this vital link to food safety in top working order to ensure you are receiving the highest quality produce available.
    [Show full text]
  • Big, Bold, BBQ
    Big, Bold, BBQ Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 7.16.18 - 8.31.18 Sweet Tea Ribs Meat Room Packer Pork BB Ribs 2 lb & Up FF IBP (#720207, 18/2 lb avg)...$.10 off/lb SFS Chicken Shells Cut to Spec (#710028, 22/2.75-3 lb)...$.10 off/lb Packer Beef Brisket CH CV (#730415, 5/11 lb avg)...$.10 off/lb *Recipe adapted from the Food Network Packer Pork Butts Boneless Ingredients 6 bags black tea (#222351) (#720357, 4/2-8 lb avg)...$.10 off/lb 1/4 cup plus 2 tablespoons packed light brown sugar (#226132) Packer Beef Flank Steak CH CV Kosher salt (#264715) and freshly ground (#730420, 8/9-11 lb avg)...$.10 off/lb pepper (#264305) 1 orange (#500636) 2 racks baby back ribs (#720207) 1 lemon (#500591) Directions Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 Pulled Pork Vinegar Base teaspoons salt and 1/4 teaspoon pepper. (#310044, 2/5 lb)...$.50 off/cs Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Precooked Sausage Griller Hot 5 1/2” Rub the tea mixture over the ribs; place in a (#332208, 1/10 lb)...$.50 off/cs roasting pan, meat-side up, and bring to room temperature, about 20 minutes. Precooked Sausage Griller Sweet 5 1/2” Preheat the oven to 275° F. Steep the (#332209, 1/10 lb)...$.50 off/cs remaining 3 tea bags in 2 cups boiling water, about 5 minutes.
    [Show full text]
  • Happy Hour Drinks Menu
    HAPPY HOUR DRINKS MENU Friday 5pm – 7pm Sparkling Cielo Prosecco $5.00 White Wine Two Oceans Sauvignon Blanc $5.00 Tribu Chardonnay $5.00 Rosé Wine Rosabella Rosato $5.00 Red Wine Tribu Pinot Noir $5.00 Tribu Malbec $5.00 Draught Beer Victory Golden Monkey Tripel Ale $5.00 Rogue Death Guy Ale $5.00 Kona Big Wave Golden Ale $5.00 Brooklyn Lager $5.00 Craft Beer (bottle) Kona Big Wave Golden Ale $5.00 Kona Hanalei Island IPA $5.00 Kona Fire Rock Pale Ale $5.00 Kona Longboard Island Lager $5.00 Omission Lager (gluten free) $5.00 Brooklyn EIPA $5.00 Brooklyn Brown Ale $5.00 Brooklyn Sorachi Ace $5.00 Brooklyn Lager $5.00 Victory Headwaters Ale $5.00 Victory 4 Front IPA $5.00 Victory Golden Monkey $5.00 Victory Dirt Wolf Double IPA $5.00 Spirits Prairie Organic Gin $5.00 Prairie Organic Vodka $5.00 Appleton Special Rum $5.00 Tequila Ocho $5.00 Sheep Dip Whisky $5.00 Pre-order beers, wines and spirits from our Brasserie Purveyors list, available on the Brasserie website. Call 945 1815 or email [email protected] for takeout, curbside pick-up or delivery. The Wicket Bar is available for private functions. Call 945 1815 for further details. HAPPY HOUR FOOD MENU Small Plates Crispy Fish Cakes, local greens, roasted beet & pickled red cabbage remoulade, smoked lemon $13.00 Smoked Fish Dip, avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette $13.00 Captain Dorson’s Grand Cayman Red Snapper Ceviche, garden seville orange aguachile, fennel, red onion, local seasoning pepper, tajin, cilantro, island crisps
    [Show full text]
  • Jw Marriott Parq Vancouver
    EVENT MENU JW MARRIOTT PARQ VANCOUVER 39 Smithe Street, Vancouver V6B 0R3 Canada +1 604-676-0888 TABLE OF CONTENTS EVENTS BY JW MEETINGS IMAGINED p. 3 PLATED BREAKFAST p. 4 JW Marriott sets the stage for BREAKFAST BUFFET p. 5-9 exceptional events, leading with our BREAKFAST ENHANCEMENTS p. 10 culinary expertise. Our team brings the SWEET AND SAVOURY BREAKS p. 11-13 art of food to life through demonstrations and storytelling, A LA CARTE COFFEE BREAK p. 14 infusing our menus with local flavor and PLATED LUNCH p. 15-17 personality. Every JW event is BUFFET LUNCH p. 18-23 thoughtfully designed to enhance the BOXED LUNCH p. 24 planner and attendee experience, showcasing our culinary talent with live RECEPTION p. 25-26 cooking and interactive moments PLATED DINNER p. 27-31 throughout the meeting experience. We BUFFET DINNER p. 32-36 are proud to offer fresh and crafted BUFFET DINNER ENHANCEMENTS p. 37-38 culinary creations that are unique and memorable. CUSTOM DINNER PACKAGE p. 39-45 BEVERAGE MENU p. 46-47 WINE LIST & BAR PACKAGES p. 48-49 EVENT SERVICES p. 50 GENERAL INFORMATION p. 51-52 2 MEETINGS IMAGINED EVERY MEETING HAS A PURPOSE. FIND YOURS TO CREATE A MORE IMPACTFUL AND INSPIRED MEETING. When the objective is to commemorate a milestone or accomplishment. CELEBRATE Showcase exceptional food and wine pairings that encourage your guests to indulge and leave them with lasting memories of the event. When the objective is to engage in a meaningful dialogue to reach a decision. DECIDE Select simple and light options that place focus on the discussion and do not distract.
    [Show full text]
  • COOKBOOK for a Sustainable Community
    COOKBOOK for a Sustainable Community • Eat organic • Reduce meat & dairy consumption • Avoid processed foods • Eat locally grown • Reduce packaging & food waste SM sustainablesm.org The City of Santa Monica is commied to supporng sustainable, local, and organic food by helping to make sustainable food more accessible to community members. As a sign of this commitment, Santa Monica was the first city to sign on to the Cool Foods Pledge, and has elevated food sustainability to a priority focus within the Sustainable City Plan. One of the most meaningful acons community members can take is to reduce meat and dairy consumpon. This is why the city has joined the Meatless Monday campaign. In honor of the Meatless Monday campaign, we offer you the Meatless Monday Community Cookbook. These delicious recipes will enable you to start each week with healthy, environmentally friendly meat‐free alternaves. Our goal is to help you reduce your meat consumpon by at least 15% in order to improve your personal health and the health of the planet. This cookbook was created in collaboraon with Rosie’s Girls, The Office of Sustainability and the Environment, Community Arts Resources and the Santa Monica Farmers Markets. If you want to access this cookbook online or submit a recipe to be added to the online cookbook, please visit sustainablesm.org/food or contact the Office of Sustainability and the Environment at 310.458.4925. Printed on 100% post‐consumer recycled content paper. 1 sustainablesm.org/food TABLE OF CONTENTS APPETIZERS, SALADS & SIDES ................................. 3 Potato Rajas Tacos ................................................................ 13 Carrot‐Broccoli Slaw ................................................................ 3 Border Guacamole ...............................................................
    [Show full text]
  • Entrée Salads Hot Sandwiches
    Starters Steak Bomb Eggrolls - 9 Soups Chef’s Soup of the Day, Clam Chowder, or Chili Cup Bowl 3.50 5.50 Entrée Salads House Garden Salad – Side 3.50 Large - 8 Caesar – Side 4 Large - 8 Caprese Salad - 10 Cobb Salad - 10 Vine ripened tomatoes & bocconcini mozzarella Chopped Romaine, Hard Boiled Egg, Red Onions, tossed with olive oil, fresh basil & Tomatoes, Smoked Bacon, Cucumbers, drizzled with balsamic glaze Bleu Cheese Crumbles, Sliced Avocado Balsamic Vinaigrette Harvest Salad - 12 Mixed Baby Greens, Shredded Carrots, Greek Salad– 10 Grape Tomatoes, Pickled Beets, Mixed Greens, Roasted Red Peppers, Sliced Gala Apples, Craisins, Candied Pecans, Grape Tomatoes, Cucumbers, Shaved Carrots, Warm & Crispy Goat Cheese, Greek Olives, Feta Cheese, Greek Dressing Vidalia Onion Vinaigrette These items may be added to any salad: Chicken Salad – 4 Tuna Salad - 4 Grilled Shrimp (5) – 8.5 Grilled Chicken Breast – 4 Steak Tips – 7 Salmon – 7 Lobster Salad - 12 Hot Sandwiches Please select French Fries, Fresh Made Potato Chips, Sweet Potato Fries, Cole Slaw or Fresh Fruit to accompany your sandwich. Onion Rings or Tator Tots for $1.00 additional charge Prime Burger - 10 Haddock Sandwich - 12 ½ Pound Angus Beef, Swiss, American, Battered Dipped Haddock Filet on a Cheddar or Bleu Cheese Toasted Brioche Bun Add Bacon - 1 Turkey Pastrami - 10 Caprese Grilled Chicken Sandwich - 10 Piled high with Swiss cheese & Mustard Vine Ripened Tomato, Mozzarella, Basil, Balsamic Glaze on Marble Rye Toasted Brioche Bun Lobster Roll – small 16 large 20 Lobster Salad, Celery, Mayonnaise, Chopped Lettuce, Toasted Roll *Consuming raw or undercooked eggs, beef, chicken or seafood may increase your risk for food borne illness.
    [Show full text]
  • Fall and Winter Menu Offerings
    A Main Event Caterers Fall + Winter Menu Offerings Blood Orange Sparkler Seasonal Specialty Cocktails blood orange juice + champagne Paper Plane Cocktail amaro, Aperol + bourbon Cranberry Spice Champagne fresh lemon juice muddled cranberries + agave nectar bubbly champagne + winter spices Moscow Mule ice cold vodka The French 75 fresh lime juice + spicy ginger beer champagne + smooth gin lime wheel garnish lemon juice + simple syrup offered in flutes with a lemon twist Cranberry Aperol Spritz tart cranberry juice + Aperol Apple Grove Champagne topped with prosecco apple liqueur + champagne apple slice for garnish Mezcal Old Fashioned smokey mezcal Classic Old Fashioned Angostura bitters muddled bitters, maraschino cherry + orange orange peel a generous helping of bourbon splash of club soda Autumn Delight bourbon + apple cider Good Tidings cinnamon scented syrup vodka + orange liqueur fresh apple slice garnish served over rocks lemon + cranberry juice allspice dram Ginger Pear Cocktail bourbon + lemon juice Lychee Martini pear nectar + honey-ginger simple syrup lychee juice + vodka sugar rimmed glass splash of ginger ale The Big Apple The Perfect Manhattan whiskey, sweet vermouth + dash of bitters a 'perfect' blend of bourbon, sweet + dry vermouth sparkling apple cider with a cherry on top! garnished with petite lady apple 2 Tray Passed Hors d’Oeuvres Lobster Roll butter poached lobster griddled bun fresh chives Beet Cured Salmon house made ‘everything’ cracker Wild Mushroom Mousse pickled cucumber polenta toast dill sour cream crispy
    [Show full text]
  • Lunch Menu September 2
    Todays’ ‘Brasserie Catch’ Highlights We’re dedicated to hauling in the freshest fish, on our own local deep-sea fishing boats, ‘Brasserie Catch I & II,’ and bringing it straight to our kitchen, to then serve at your table. SMALL PLATES Crispy Fish Cakes | 13 mixed greens, smoked lemon, charred local sorrel remoulade Thursday, 24 December Smoked Fish Dip | 13 avocado, cherry tomato & garden radish salad, charred lemon, grilled country baguette Captain Atlee’s Brac Yellowfin Tuna Tartar | 16 spicy soy vinaigrette, avocado purée, local cucumber, pickled garden radish, island crisps Executive Chef Cayman Conch Salad | 16 garden peppers, cucumber, red onion, cured sorrel, cilantro, spicy mango vinaigrette Dean Max and Chef LARGE PLATES Artemio Lopez ‘Brasserie Catch’ Yellowfin Tuna Poke Bowl | 23 jasmine rice, avocado, ‘coco bluff’ coconut kimchi, cucumber, garden radish, edamame, welcome you spicy soy, wakame, toasted sesame seeds Captain Atlee’s Brac Fermented Chili Marinated Yellowfin Tuna | 26 avocado & green pea purée, broccoli slaw, bok choy, orchard citrus aioli SHARE PLATES Chicken Liver Paté | 10 garden rosemary and cayman sea salt ghee, garden papaya chutney, grilled country baguette Brasserie Grilled Cheese | 9 soft brie, white truffle, local guava & jujube plum jam Charcuterie Platter | 25 prosciutto renzini, chorizo iberico, Brianza salami, gorgonzola, aged manchego, taleggio, castelvetrano olives, brasserie honey, spicy walnuts, grilled sourdough SOUPS & SALADS Caboose Roasted Butternut Squash Soup | CUP 6 garden pimento crema,
    [Show full text]
  • First & Share Entrée Salad
    299 MARIN BLVD | LATE SPRING/EARLY SUMMER 2018 | DOWNTOWN JC FIRST & SHARE MARKET SOUP HANDMADE BURRATA herb toast, vegetarian, always 8 arugula, pesto, grape tomatoes, toast 14 SEARED WILD YELLOW FIN TUNA LEMON GARLIC OCTOPUS avocado, pico de gallo, roasted corn spicy chickpea purée, arugula, olives micro greens, warm flatbread 16 tomato, onion 16 HUMMUS CHEESE PLATE & DAN’S HOMEMADE JAM Kalamata olives, smoked paprika grainy mustard, cornichon, ciabatta toast 17 pomegranate molasses, carrots, naan 12 add imported prosciutto 21 SPANISH MUSSELS CORNMEAL-FRIED GREEN TOMATO STACK chorizo, tomato, seasonal ale, baguette 15 SEARED SEA SCALLOPS FRENCH MUSSELS zippy Cajun remoulade, spring pea shoots bleu cheese, Dijon, cream, baguette 15 chive oil drizzle 17 CAST IRON TRUFFLED MAC & CHEESE CRISPY CALAMARI Upstate NY cheddar, manchego, gruyere spicy roasted tomato-serrano sauce 14 smoked gouda, roasted cauliflower crispy panko top 14 ENTRÉE SALAD ASIAN CHICKEN SALAD greens, cabbage, scallion, almonds, sesame seeds, cilantro, crispy wonton, rice noodles sesame-ginger dressing 18 GRILLED SALMON, GRAINS & GREENS quinoa, bulgur, farro, arugula, pistachio, avocado, tomato, orange-basil vinaigrette 26 without salmon 16 ROAST ORGANIC CHICKEN BREAST BABY KALE CAESAR shaved ricotta salata, pumpernickel croutons, imported Parmesan, garlic-lemon dressing 18 GET YOUR GREEK ON (WITH SHRIMP!) warm flat bread, green leaf, kale, tomato, feta, cukes, Kalamata olives, pickled onions traditional garlic-lemon dressing 22 Parties of 5 or more guests, we will add
    [Show full text]