MENUS

Cocktail Party

  • Heirloom tomato confit and burrata cones
  • Crab salad with grapefruit and caviar on endive
  • Grilled figs with prosciutto and goat cheese foam
  • Yellowtail tartare on crispy rice with pickled jalapeno
  • Sweet corn biscuit with curried chicken and apple salad
  • Filo cups with charred ratatouille, oregano and feta cheese
  • Smoked salmon on blinis with corn crème fraiche mousse
  • Beef carpaccio with lemon-pinenut relish on parmesan cracker
  • Rock shrimp ceviche with corn and bell peppers in Asian spoon
  • Tuna tartare cones with ginger, daikon sprouts and Tobiko caviar
  • Grilled Japanese eggplant crostini with goat cheese and romesco
  • Smoked chicken salad with pickled mango relish in red endive leaf
  • Crab cakes with Meyer lemon aioli
  • Vietnamese chicken meatballs in lettuce cups
  • BBQ braised pork sliders with red cabbage slaw
  • Bleu cheese tarts with black figs and walnuts
  • Crunchy porcini and white truffle risotto lollipops
  • Wild mushroom flatbread with tallegio and oregano
  • Braised beef short rib tartlets with horseradish foam
  • Peking duck tacos with sweet and sour Asian bbq sauce
  • Duck confit on Chinese scallion pancakes with hoisin sauce
  • Santa Barbara prawn skewers with coconut curry dipping sauce
  • Fillet mignon crostini with caramelized onions and tomato jam
  • Grilled camembert cheese sandwich on fig bread with pear chutney
  • American Kobe beef sliders with Gruyere, arugula and oven-dried tomatoes

Specialty Menus

In the event our menu guide does not include a particular item, Chef Jason will be more than happy to customize any personal menu just for you. In addition, we also offer a wide variety of ethnic cuisines to include:

  • Italian
  • Caribbean
  • Asian
  • Mediterranean
  • Mexican
  • Moroccan
  • Indian
  • Spanish
  • Kosher Style

Bridal Shower Luncheon

  • Ciabatta rolls with butter
  • Butternut squash soup with pears, spiced cream foam and puff pastry cheese twist
  • Mixed greens with Fuji apples, candied pecans, gorgonzola and balsamic vinaigrette
  • Orzo pasta salad with cucumbers, red onions, Kalamata olives, lemon zest and oregano
  • Poached Salmon medallions served with cucumber dill sauce and horseradish-caper sauce
  • Bar Bites...lemon, pecan and fudge brownie
  • Ciabatta and olive bread rolls with butter
  • Carrot ginger soup with apple relish and lavosh cracker
  • Butter lettuce salad with feta, pickled red onions, pears and dried cranberry-sherry vinaigrette
  • Wild rice and basmati salad with charred corn, dried cherries, toasted pecans and scallions
  • Sesame crusted Ahi Tuna with soba noodle and vegetable salad with sweet onion vinaigrette
  • Mini fruit tartlets...raspberry, blueberry and strawberry
  • Ciabatta and homemade Lavosh crackers with butter
  • Tortilla soup...tomatillo broth with vegetables, chicken, tortilla strips and Cotija
  • Grilled artichoke panzanella with arugula, cherry tomatoes, olives and lemon vinaigrette
  • Vegetarian couscous salad with dried cranberries, saffron, toasted almonds and fresh herbs
  • Roasted beef tenderloin served at room temp with horseradish sauce and grain-mustard sauce
  • Rustic apple tarts & Seasonal berries

Buffet Party Menus

  • Pancetta wrapped dates with goat cheese
  • Beef short rib sliders with Asian spices on brioche bun
  • Artichoke flatbread with tomato and smoked mozzarella
  • Rosemary dusted lamb chop lollipops with fresh mint aioli
  • Wild mushroom pizza with ramps, thyme and tallegio cheese
  • Baby artichoke crostini with burrata, pinenuts, currants and pesto
  • Shrimp cocktail with citrus horseradish cocktail sauce
  • Baked brie in puff pastry with dried apricots, cranberries and toasted pecans
  • Cheese platter on marble slab…a selection of artisanal domestic and imported cheeses
  • Farmer’s Market seasonal vegetable basket with artichoke, spinach and buttermilk ranch dips
  • Charcuterie platter...domestic and imported meats with assorted olives, pâté and cornichons
  • Grilled Mediterranean vegetable platter...served with hummus, baba ganoush, olives and pita
  • Crostinis...tomato-mozzarella, artichokes-pinenuts-lemon , black olive tapenade, white beans
  • Quesadillas...cheese, shrimp with corn & black beans, bbq chicken with gorgonzola and peppers
  • Burrata with marinated sweet peppers, Spanish almonds and basil oil
  • Romaine hearts with roasted beets, feta, mint and shallot-sherry vinaigrette
  • Shaved fennel salad with blood oranges, red onions, ricotta salata and fresh mint
  • Caesar salad…romaine hearts with white anchovies and parmesan-herb croutons
  • Grilled vegetable panzanella with cherry tomatoes, feta, red onions and olive vinaigrette
  • Caprese salad...fresh mozzarella with seasonal heirloom tomatoes and basil vinaigrette
  • Iceberg wedge with cherry tomatoes, avocado, thin onion rings and blue cheese dressing
  • Skirt steak salad with mixed greens, tomatoes, bleu cheese and cilantro-lime vinaigrette
  • Spinach with butternut squash, dried cranberries, pepitas, Cotija and pumpkin seed vinaigrette
  • Carrot ginger soup
  • French onion soup gratin
  • Corn and fingerling potato chowder
  • Butternut squash soup with pear relish
  • Chilled gazpacho with tomato sorbet
  • English pea soup with mint crème fraiche
  • Rustic tomato soup & grilled cheese sandwich
  • Bouillabaisse with grilled Ciabatta and rouille
  • Wild mushroom soup with sherry and thyme
  • Tortilla soup with chicken, avocado and Cotija
  • Butternut squash and ricotta ravioli with sage sauce
  • Wild mushroom and spinach strudel with pinenuts
  • Grilled vegetable lasagna with ricotta, herbs and pesto
  • Ratatouille stuffed squash blossoms with creamy polenta
  • Roasted eggplant cannelloni with goat cheese and tomato sauce
  • Vegetarian shepherd’s pie with roasted pepper coulis
  • Tuna trio...seared, toro and albacore
  • Sea scallops with asparagus, lemon risotto and saffron broth
  • John Dory with baby artichokes, cherry tomatoes and lemon broth
  • Striped Bass Nicoise with cherry tomatoes and Picholine olive vinaigrette
  • Alaskan King Salmon with braised eggplant, pepper caponata and basil broth
  • Lake Superior whitefish with asparagus and wasabi potato purée
  • Santa Barbara prawns with chanterelle risotto, crispy spinach and curry sauce
  • Branzino with spring bean succotash, corn purée and American caviar sauce
  • Stir-fired lobster with artichokes, fava beans, udon noodles and lobster broth
  • Steamed halibut with baby bok choy, matsutake mushrooms and sweet soy broth
  • Korean style short ribs with kimchi and sticky rice
  • Morel crusted chicken breast with English peas, papardelle and lemon emulsion
  • Roasted duck breast and duck confit with celery root purée, pear chutney and duck jus
  • Roasted poussin with asparagus, candied shallot, vegetable couscous and cassis sauce
  • Roasted rack of lamb with eggplant tart, black figs, minted yogurt and lamb jus
  • Fillet of beef with mushroom-potato pavé, pearl onions, spinach and red wine sauce
  • Venison loin with parsnip purée, cranberry marmalade and venison thyme jus
  • Beef short ribs with cauliflower purée, baby carrots, peal onions and horseradish cream
  • Roasted ½ chickens with preserved lemons, rosemary and baby fennel gratin
  • Truffle mac n’cheese
  • Yukon Gold potato purée, Potato gratin, roasted fingerling potatoes or twice baked potatoes
  • Creamy mascarpone polenta
  • Rice pilaf with vegetables or Paella with artichokes, peas and tomatoes
  • Butternut squash gratin
  • Creamed spinach or Spinach with garlic, toasted pine nuts and apples
  • Wild mushrooms with ramps and smoked bacon lardons
  • Caramelized brussel sprouts with pancetta and pearl onions
  • Roasted cauliflower with curry, toasted almonds and golden raisins
  • Grilled asparagus with lemons, Prosciutto de Parma, olive breadcrumbs
  • Stuffed artichokes with herbs, lemon zest and hazelnut breadcrumbs
  • Crisp blue lake green beans with toasted hazelnuts
  • Fruit tortes: plum, pear apple or almond raspberry
  • Tiramisu
  • Chocolate...flourless chocolate cake
  • Cheesecake...traditional, mascarpone, pumpkin or chocolate
  • Rustic apple pie
  • Mixed berry cobbler
  • Ricotta and pinenut tart
  • Mini tarts...lemon, lemon meringue, pecan, berry, pumpkin, chocolate
  • Bar bites…brownies, chocolate peanut butter, smores, dream, lemon, pecan, raspberry oatmeal
  • Mini Cookies…chocolate chip, chocolate espresso, peanut butter, sugar, ginger, oatmeal raisin
  • Mini Cupcake tower...chocolate, coconut, vanilla, carrot, pumpkin

Tasting Menus

  • DUNGENESS CRAB AND MELON SALAD micro greens, caviar, honey-sherry vinaigrette Veuve Cliquot, Non-Vintage Champagne
  • RICOTTA STUFFED SQUASH BLOSSOMS tomato jam, basil foam, 25 year balsamico Didier Dagueneau, Pouilly-Fume Pur Sang 2005
  • WILD DAYBOAT PACIFIC HALIBUT manila clams, baby artichokes, black olives, sun gold tomatoes Gaja, Gaia & Rey 2005
  • AMERICAN KOBE BEEF SIRLOIN celery root-potato purée, baby carrots, black truffle sauce Joseph Phelps, Insignia 1997
  • MASCARPONE VANILLA-BEAN PANNA COTTA salted caramel, strawberries, passion fruit coulis Donnafugata Passito, Ben Rye 2002
  • JAPANESE HAMACHI SASHIMI micro greens, golden apples, caviar lime dressing Horin, Ultra Premium Junmai Daigingo Sake, Geikkeikan
  • SALAD OF HEIRLOOM TOMATOES homemade burrata, micro basil, smoked golden tomato oil Hanzell, Chardonnay 2005
  • VEAL TENDERLOIN AND SWEETBREADS potato gnocchi, fava beans, black mission figs, cassis mustard sauce
    Antinori, Brunello di Montalcino Pian delle Vigne 1997
  • PECORINO TOSCANO sweet 100 tomato compote, lemon basil Ceretto, Moscato D’Asti 2008
  • BLACKBERRY TART toasted almond ice cream, cardamom blackberry compote Chateau Climens, Sauternes 2001
  • ROASTED GOLDEN BEETS St. Loup goat cheese, pistachios, red onions Domaine Leflaive, Macon Verze 2005
  • SALAD OF ENGLISH PEAS butter lettuce, pancetta, pecorino, ruby grapefruit Domaine William Fevre, Chablis Preuses Grand Cru 2002
  • WILD STRIPED BASS fennel confit, porcini mushrooms, bouillabaisse sauce Domaine de Comtes Lafon, Meursault Perrieres 1er Cru 1999
  • MEDALLION OF SONOMA LAMB melted tomato ratatouille, white beans, Tuscan cabbage, lamb jus
    Domaine Comte Georges de Vogue, Musigny Grand Cru 1996
  • CHOCOLATE-CARAMEL TART fleur de sel, raspberry sorbet, mascarpone cream Chateau Rieussec, Sauternes 2001

Organizing and overseeing events requires vision, careful planning, effective communication skills and a team-player attitude. Contact Chef Jason Ivener and see how he can create an occasion to remember for you. Artful Foods Catering provides clients with an eclectic selection of menu offerings using only the finest and freshest ingredients. We pride ourselves in providing you with highly skilled service, artful presentation and most importantly, delicious food. Artful Foods Catering kitchen maintains the same high standards whether cooking for 10 or 500. Artful Foods Catering recognizes that every detail is an important one. We cater small to large events: bridal showers, birthday parties, weddings or any special events. Our menus are customized, original and budget conscious.

Our team works closely with you to design an event that surpasses your expectations. Artful Foods Catering ensures that very detail is attended to and meticulously planned from menu design, table styling, music and décor. We coordinate rentals, lighting, tenting, valet, floral design, entertainment and more. Artful Foods Catering has a passion for inspired food, exceptional service and creative event planning and design. We enjoy sharing that passion with you.

What our clients say:

I wanted to thank you for catering both my dinner party and the formal reception. The food was exquisite especially the tuna tartare. I really appreciated your guidance in selecting the menus and I think you offered one of the most interesting menus I’ve come across.

— Satisfied New York Client

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