“Catering To Go” Sample Menus

Below are 5 sample menus, all tried and true. Choose the entire menu or select what is best for your party and we will price the menu accordingly. We are happy to make other suggestions to best fit your budget and vision.

Please contact Kate in the order department to place your order. We usually need a 48 hour notice and a 6 guest minimum…but talk to Kate to confirm. Kate@julienne.us or call her at 626.441.2299, ext 10.

I

Buffet / Open House / Office Party / Room Temperature or Warmed
  • Sour Cherry Chicken Breast, sliced
  • Pistachio Cranberry Salmon (or Salmon du Jour), 3 oz portions or whole filet
  • Farro with Butternut Squash and Broccoli (or another starch)
  • Grilled Vegetables
  • Mixed Baby Greens with Pecans, Dried Cranberries, Gorgonzola, Dijon Tarragon Vinaigrette
  • Apple Tart Tatin
  • individual desserts (selection changes weekly)
  • assorted Cookies and Bars

 

II

BUFFET/ OPEN HOUSE/ REQUIRES REHEATING
    • Shrimp and Crab Enchiladas with Tomatillo Sauce
    • Chicken Enchiladas in Tomato Herb Sauce
    • or Chicken Sopa – layered Corn Tortillas, Shredded Chicken, Jack Cheese & Tomatillo Sauce
    • Quinoa with Black Beans and Roasted Corn
    • Pasilla Chilis stuffed with Monterey Jack, Roasted Tomato Salsa
    • Arugula Salad, Manchego, Almonds, Quince Vinaigrette
    • Chicken Taquitos with Guacamole (appetizer)
    • Manchego and Membrillo Canapes (appetizer)

 

III

DINNER PARTY/REQUIRES REHEATING
  • Herb Crusted Pork Roast with Roasted Apples OR Whole Filet of Beef
  • Cauliflower Puree (or Garlic Mashed Potatoes_
  • Haricots Verts Bundles tied with Chive
  • Bibb Lettuce Salad with Celery & Endive, Toasted Walnuts, Gorgonzola
  • Mini Wild Rice Pancakes (appetizer)
  • Phyllo Wrapped Squash Strudel (appetizer – requires baking)
  • NY Cheesecake with Seasonal Fruit Compote

IV

DINNER PARTY/REQUIRES REHEATING
  • Beef Tenderloin, entire filet or individual medallions, with Port Reduction and Crispy Onion Frisee
  • Creamed Spinach with Mascarpone and Toasted Pinenuts (seasonal)
  • Individual Potato Gallette with Herbed Crumb Crust (seasonal)
  • Baby Spinach Salad with Roasted Beets, Candied Walnuts, Chevre, Honey Citrus Dressing
  • Grilled Shrimp with Saffron Aioli (appetizer)
  • Mushroom Walnut Pate on Endive Spears (appetizer)
  • Individual Mousse Cake with Frosted Cranberries and Holiday Greens (seasonal)

V

COCKTAIL PARTY WITH HEAVY HORS D’ OEUVRES

 

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