Catering Connection’s Favorites

Catering Connection Wedding Caterer Favorites

Plated Dinner

Butler Style Hors D’Oeuvres

Smoked Muscovy Duck on Mini Corn Muffin with Cherry Relish

Basil Crusted Scallops with Citrus Aioli

Caramelized Polenta Round with Tomato Jam and Goat Cheese

 

4 Course Plated Dinner

English Spring Pea Soup with Fresh Mint

Rich Dungeness Crab Cakes with Spicy Chipotle Sauce
Sweet Corn Relish on a Bed of Mesclun Salad

Choice of:

Herb-Infused Baked Sea Bass
Tomato Onion Confit and Green Olives
or
Steak au Poivre
Three-Peppercorn Coated Beef Tenderloin with Cognac & Mushroom Jus
or
Red Bell Pepper Stuffed with Fluffy Quinoa and Roasted Vegetables
Creamy Roasted Red Pepper Sauce

Rustic Red Potatoes Mash Caramelized Onion Beef Broth Fresh Chives

Sugar Snap Peas with Confetti of Red and Yellow Bell Pepper

 

Buffet Banquet

Stationary Hors D’Oeuvres

Artisan Cheese Board
Artisan Cheeses with Seasonal and Dried Fruits, Walnuts, Fig Preserve,
Local Honey, Served with Crusty Breads & Lavosh Crackers

 

Butler Style Hors D’Oeuvres

Hickory Bacon-Wrapped Almond-Stuffed Date

Fresh Watermelon Salad, White Balsamic Vinegar Reduction and Mint Leaf

Mini Crab Cake with Tartar Sauce

 

Buffet

Grilled Marinated Flank Steak, Roasted Kernel Corn, Chimichurri Sauce

Char-grilled Salmon Fillet Chili Lime Cilantro Butter

Roasted Red Potatoes with Fresh Herbs and Garlic

Grilled Seasonal Vegetable Platter with Fresh Garlic & Rosemary

Baby Mixed Greens with Cranberries, Blue Cheese and Roasted Walnuts
Champagne Vinaigrette

Selection of Freshly Baked Artisan Rolls with Butter

 

Family Style Dinner

Butler Style Hors D’Oeuvres

Caprese Skewer with Balsamic Reduction Drizzle

Chicken & Waffle with Warm Vermont Maple Syrup

Mini Lamb Kebabs with Cucumber Yogurt, Mint Flakes and Kosher Salt

Fresh Local Ahi Tuna Poke on Wonton Crisp with Wasabi Cream

 

Family Style Dinner

Selection of Freshly Baked Artisan Rolls with Butter

California Baby Field Greens, Crumbled Goat Cheese, Roasted
Santa Barbara Pistachios and Fresh Strawberries. Champagne Vinaigrette

Meyer Lemon and Arugula Ravioli with Lemon Butter Sauce

Mouth-Watering Beef Short Ribs Braised in Cabernet Reduction

Tuscan Style Braised Cod with Artichokes, Roasted Garlic, Green Olives and Portobello Mushroom-Tomato Sauce
with
Creamy Polenta with Fresh Grated Parmesan

Sugar Snap Peas with Confetti of Red and Yellow Bell Peppers

 

Summertime Luncheon

Hors D’Oeuvres

Chilled Asparagus Platter
Creamy Lemon & Freshly Grated Parmesan Dip

 

Lunch Buffet

Cold Poached Salmon with Lemon Dill Aïoli

Dry-Chipotle and Olive Oil Marinated Chicken Breast
Avocado Lime Relish

Asian Pear and Peppery Arugula Salad
Crumbled Goat Cheese, Roasted Santa Barbara Pistachios
Lemon-Parmesan Vinaigrette

Caprese Salad with Ripe Tomatoes, Bufala Mozzarella, Fresh Basil
Cracked Salt and Black Pepper, EVOO

Fresh Focaccia and Olive Bread with Olive Oil & Balsamic Vinegar

Lemon Curd Tartlets with Fresh Raspberries

Chocolate Profiteroles

 

SY Ranch BBQ

Hors d’oeuvres

Vegetable Crudités with Spinach Dip

Homemade Sausage with Mustard Dipping Sauce

 

Buffet

BBQ Grilled Tri-Tip

Corn & Jalapeno Relish & Traditional Pico de Gallo

Baby Back Ribs with Honey Glaze

Roasted Buttery Corn on the Cob

Classic Red Potato Salad with Celery Green Onions and Dijon Mayonnaise

Sweet Ranch Beans or Chili Beans

Old-Fashioned Macaroni Salad

Shepard Salad with Vegetable Toppings & Ranch Dressing

Watermelon Wedges

Garlic Bread & Cornbread with Sweet Butter & Whipped Butter

 

Dessert

Homemade Cookies & Brownies

Apple Pie & McConnell’s Vanilla Ice Cream