Join the group of happy customers at Left Coast Catering!

We Love  to make our client's happy. Here's the feed back from last night's event and their menu.

Your team was awesome as always. It is such a delight to work with you - the menu, staff and execution were flawless. We will definitely call you again soon and feel free to use me for a stellar reference any time!

Cocktail Party

Tuesday, November 19^th 2013

From 6 to 9 pm

40 Guests

Passed appetizers

Seared risotto cake, spinach, gorgonzola

Persimmons, D’affinois, pistachio rosemary shortbread

Poke style arctic char, wonton taco, furikake

Smoked trout, crème fraiche, potato latke, capers, dill

Duck and cherry meatballs, quince mustard

Stationary appetizers

Wild mushroom, shallot, thyme, goat cheese, savory tart

Butternut squash, pancetta, fontina, sage, flatbread

Mojo marinated chicken skewers with chimmichurri

Grilled prawns with rosemary, lemon, chili flake and garlic with romesco sauce

Sweets

Chocolate caramel sea salt tartlets

Delivery lunch menu week of November 11th

November 11th

Salad

Mixed greens salad with pomegranates, pears, and blue cheese,  sherry vinaigrette

Entree

Grilled flat iron steak with roasted shallots, red wine sauce

Delicious Sides

Baked potato with the fixings on the side; sour cream, bacon, butter, scallions

Sautéed broccoli rabe with garlic and chili flakes

Veg option:  White bean, squash and kale stew

Desserts

Apple Cake with whipped cream

November 12th

Salad

Mixed greens salad with pumpkin seeds, dates, shaved pecorino, sherry vinaigrette

Entree (choose one)

Grilled pork tenderloin with sautéed apples, brandy sauce

Delicious Sides (choose one)

Whipped yams

Blue lake beans with mushrooms and brown butter

Vegetarian option: Fall vegetable gratin

Dessert

Chocolate pecan pie with whipped cream

November 13th

Salad

Mixed greens salad with fennel, blue cheese, beets, champagne vinaigrette

Entree  

Better than Mom’s Meatloaf with gravy

Delicious Sides

Roasted brussel sprouts with walnuts and  brown butter

Leek and sour cream mashed potatoes

Veg option – Stuffed portabella mushrooms with spinach, caramelized onions, herbed breadcrumbs

Dessert

Apple  cinnamon oat bars

November 14th

Salad

Mixed greens, apples, pomegranates, goat cheese, champagne vinaigrette

Entree

Grilled turkey burgers with mushrooms and  swiss cheese

Veg option: garden burgers

with rolls, ketchup, mustard, mayo, pickles, lettuce, tomato, onion

Delicious Sides (choose one)  

Spicy roasted potato wedges

Roasted beet and  haricot vert salad with fennel, dill, sherry vinaigrette

Dessert

Chocolate whoopie pies

November 15th

Arugula salad with tangerines, fennel and goat cheese, champagne vinaigrette

Entree (choose one)

Grilled salmon with citrus braised endive

Delicious Sides

Smashed rosemary potatoes

Roasted broccoli romanesco with capers and red onions

Vegetarian option: Spanish tortilla

Dessert

Pumpkin cake with maple glaze

Delivery lunch menu for the week of October 28th

October 28th

Salad

Arugula, frisee  and radicchio salad with  apples, blue cheese, grapes, champagne vinaigrette

Entree

Roasted turkey breast,  stuffed with dried cherries, mustard and herbs, cider jus

Delicious Sides

Orzo with  mushrooms, spinach,  caramelized onions

Roasted root vegetables

Veg option - Leek fritters with yogurt sauce

Dessert

Brown butter pumpkin cake with whipped cream

October 29th

Salad

Red cabbage salad with grapefruit, jicama, and pecans

Entree (choose one)

Lemongrass and chili chicken

Delicious Sides (choose one)

Steamed jasmine rice

Broccoli with beech mushrooms and roasted chili paste

Vegetarian option:  Braised tofu, lemongrass, chili, scallions and garlic

Dessert

Lemon ginger cookies

October 30th

Salad

Caesar Salad

Entree  

Chicken Milanese with parsley and lemon wedges

Delicious Sides (choose one)

Farfalle pasta with arugula pesto, sun dried tomatoes, pine nuts and parmesan

Sautéed zucchini with onions, peppers and  tomatoes

Veg option – Eggplant parmesan

Dessert

Tiramisu

October 31st

Lunch

Mixed greens, spiced pumpkin seeds, pomegranates, dates and sherry vinaigrette

Entree

Pork, fennel and  orange stew

Delicious Sides

Soft polenta with sage and parmesan

Roasted brussel sprouts and wild mushrooms

Vegetarian option: Frittata with fontina, ricotta, broccoli rabe, chili flakes

Dessert

Halloween pumpkin cookies

November 1st

Salad

Fattoush salad with romaine, tomatoes, radish, cucumber, olives, pita croutons, lemon vinaigrette

Entree (choose one)

Chermoula chicken

Delicious Sides (choose one)

Hummus, marinated pepper and tzatziki with warm pita

Fregola with broccoli rabe, squash and  leeks

Vegetarian option: Spanakopita

Dessert

Chocolate pistachio shortbread

Delivery lunch menu for the week of October 21st

October 21st

Salad

Arugula salad with blue cheese, apple, pomegranates, champagne vinaigrette

Entree

Grilled flank steak with red wine sauce, wild mushrooms

Delicious Sides

Fregola, onions, cauliflower, capers, parsley

Sautéed chard with garlic and lemon

Veg option:  Pasta with broccoli rabe, leeks, mushrooms, toasted breadcrumbs and parmesan

Desserts

Raspberry financier cake with whipped cream

October 22nd

Salad

Mixed greens with dates, walnuts, pecorino, white balsamic vinaigrette

Entree

Roasted pork loin with sautéed apples,  bourbon sauce, bacon jam

Delicious Sides (choose one)  

Mushroom barley “risotto”

Roasted brussel sprouts with balsamic

Vegetarian option:  Spinach and parmesan stuffed portabella mushrooms

Dessert

Pumpkin cake with molasses frosting

October 23rd

Salad

Caesar salad

Entree  

Grilled Turkey burgers with sautéed onions, mushrooms and  swiss

Grilled garden burger

With rolls, pickles, tomatoes, red onions, lettuce, mayonnaise, ketchup, mustard

Delicious Sides (choose one)

Roasted spiced  potato wedges

Soup

Broccoli cheddar soup

Dessert

Tea Cookies

October 24th

Salad

Baby spinach salad with cucumbers, radish, carrots and  korean dressing

Entree (choose one)

Spice rubbed Korean grilled chicken with kimchi

Delicious Sides (choose one)

Jasmine rice with scallions

Broccoli  salad with toasted sesame seeds

Vegetarian option:  Tofu, daikon and kimchi stew

Dessert

Coconut sesame seed cookies

October 25th

Salad

Mixed green salad with croutons, hard cooked eggs, radish, cherry tomatoes and red wine vinaigrette

Entree

Thyme and lemon roasted chicken with jus

Delicious Sides

Leek and  sour cream mashed potatoes

Blue lake beans with walnuts

Vegetarian option:  Galette with caramelized onions, mushroom, and chard

Dessert

Vanilla cream puffs