Taste Catering and Event Planning Service List

Corporate and Private Catering

• Passed Hors D'Oeuvre Reception

  • Golden Beet Cups

    Mascarpone, Fennel Confit, Agrumato Orange Oil

  • Mustard Crusted Chicken Roulade

    Wild Mushroom Polenta Cake, Rosemary Chard Pesto, Crispy Ryeberry

  • Local Asparagus

    Truffle and Teleme Arancini

  • Smoked Kalua Pork

    Taro Root Taco Pickled Green Papaya Slaw, Scallion Aioli

  • Star Anise and Citrus Cured Gravlax

    Avocado Mousse House Made Rye Cracker, Pickled Radish

  • Shiro Maguro Poke in Nori Cups

    with Cucumber, Furikake, Scallion, Hawaiian Red Salt

  • Beet Macaron

    Herbed Chevre, Pistachio

  • Heirloom Tomato Bruschetta

    Goat Cheese, Micro Basil and Olio Nuovo

  • Seared Filet on Kennebec Potato Gaufrette

    Horseradish Sauce, Parsley

  • Corned Beef Sliders

    Anchor Porter Mustard, Leek Aioli, Watercress, Caraway Roll

• Composed Small Plate

  • Crispy Black Bass

    Bok Choy, Baby Round Carrots, Toybox Squash, Shaoxing Broth

• Pasta Composed Plates

  Chef Attended

  • Pennyroyal Farm Chevre

    Orange, and Quail Egg Ravioli, Duck Confit Brown Butter, Frisee, Roasted Sunchokes

  • Corn and Squash Ravioli

    with Zucchini Blossoms, Cipollini, Mint, Olives, Parmigiano Reggiano

    • Vegan
    • Gluten Free

• Cheese Pairing Station

  Chefs slicing meats and speaking to guests about each cheese And the flavor profiles influencing their accompaniments:

  • Bent River Camembert, Alemar Cheese Co.

    Mankato, MN (cow's milk, pasteurized) Guava Paste, Basil Pesto

  • Pastoral, Andante Dairy

    Petaluma, CA (goat's milk, raw) Rainbow Carrot, Citrus, Rosewater Salad

  • St. Malachi, Doe Run Dairy

    Chester, PA (cow's milk, raw) Housemade Sparkling Apple Ginger Soda, Beet Salad

• Chefs Slicing

  Served in Bamboo Cones

  • La Quercia Prosciutto

  • Fatted Calf Mortadella

  • Finocchiona Salami

  • Coppa

• On the side

  • Housemade Horseradish Trumer Pils Mustard

  • House Marinated Olives

  • Cornichons

• Paella Station

  • Pitman Farms Chicken

    Fatted Calf Spanish Chorizo, Littleneck Clam, and Gulf Prawns Paella Saffron, Pimenton, Artichoke, Zucchini, and Bluelake Beans

• Veggie

  • Saffron Paella

    with Baby Artichokes, English Peas, Piquillo Peppers Zucchini, and Bloomsdale Spinach

• Ahi Tuna Station Small Plate

  Chef Attendants

  • Ahi Tuna Seared on Himalayan Salt Bricks

    Salad of shaved Toybox Squash, Mint, Caperberries, Piment D'Espellete, Agrumato Orange Oil

• Chilean Gambas al Pil-Pil and Piscola

  Chef Attendants

  • Chilean Prawns

    Sautéed with Garlic and Olive Oil and native Cacho de Cabra Peppers Pan Marraqueta

• Modern Mediterranean Carving Station

  Chef attended and carving to order

  • Meats Rubbed in Spices and Grilled to Perfection

  • Rum Marinated Pork Loin

  • Garlic Sirloin Steak

  • Sun Dried Tomato-Chimichurri Marinated Chicken Legs

• Accoutrement

  With accoutrement such as:

  • Rosemary Garbanzo Focaccini Rolls

  • Eggplant Spread

  • Fennel-Artichoke Relish

  • Fresh Horseradish Aioli

  • Vidalia Onion Jam

• Buffet Reception

  • Piedmontese Braised Creekstone Beef

    Caramelized Red Cipollini Onions, Parsley Root Puree, Horseradish Salsa Verde

  • Fulton Valley Farms Chicken Breast Saltimbocca

    Stuffed with Morel Mushrooms, Fava Leaves, Green Garlic and Scallion Soubise

  • Grilled Sonoma Lamb Sirloin

    Cannellini Bean Ragout, Tomato Olive Relish, Maldon Salt

  • Wild Fennel and Coriander Crusted King Salmon

    Blood Orange-Pine Nut Relish

  • Housemade Castroville Artichoke Tortellini

    Baby Fennel, Oven Dried Tomatoes, Braised Artichokes, Agrumato Lemon Oil, Pepato Cheese

  • Chanterelle and Melted Leek Tart

    Cypress Grove Truffle Tremor Cheese, Sage, Arbequenia Extra Virgin Olive Oil

  • Zuckerman's Asparagus

    Burrata Cheese, Hazelnut Breadcrumbs, Calabrian Chile, Warm Garlic Vinaigrette

  • Heirloom Quinoa and Baby Beet Salad

    Cara Cara Oranges, Wild Arugula, Goat Cheese, Forum Red Wine Vinaigrette

  • 'Colors of Spring' Salad

    Baby Kales, Chards, and Mustards, Golden Pea Sprouts, Purple Cress, Fava Leaves, Black Spanish, Easter Egg, Watermelon Radishes

• Housemade Breads

  • Focaccini Olive Oil Rolls

  • Sea Salt Breadsticks

  • Corn Chive Madeleines

  • Caramelized Onion Flatbread

• First Course

  Served with Housemade Breads: Olive Oil Rolls, Savory Madeleines, Caramelized Onion Flatbreads and Breadsticks Straus Family Creamery Organic Butter

  • Chilled English Spring Pea and Mint Soup

    Baby Golden and Chiogga Beets, Watermelon Radish, Spring Asparagus, Red Watercress, Shaved Pecorino

• Entree Choices

  • Mesquite Grilled Angus Flatiron Steak

    Confit Fingerling Potatoes, Toybox Carrots, Chanterelle Mushroom, Fava Bean Ragout, Horseradish Jus

  • Alaskan Halibut

    Black Quinoa, Baby Artichokes, Sautéed Pea Tendrils, Yogurt-Crème Fraiche Sorrel Sauce, Pickled Mustard Seed

  • Anson Mills Farro Verde Stuffed Savoy Cabbage Bundles

    Sunchoke Puree, Baby Carrots, Sea Beans, Morel Mushroom Sauce

• Dessert Buffet

  Colorful assortment of our chef's delectable miniatures

  • Bergamot and Meyer Lemon Confit Tartlets

    Baby Lemon Macaron

  • Fresh Ginger Lemongrass Tapioca Tartlet

    Passion Fruit Caviar and Fresh Raspberries

  • Strawberry Yuzu Curd Tartlet

    Roasted California Strawberries, Candied Citrus

  • Coconut Milk Chocolate Mousse Cups

    Coconut Milk Caramel

  • Dulce de Leche Flan Cremeux Cup

    Brown Sugar Cayenne Chantilly

  • Litchi Popsicle

    Raspberry Rose Sorbet

  • Black Sesame Cherry Ginger Macaron

  • Strawberry St. Germain Macaron

  • German Chocolate

    Madagascar Chocolate Coconut Milk Mousse, Coconut Milk Caramel, Caramelized Coconut Pecan Crumble

  • Strawberry Shortcake

    Strawberry Panna Cotta, Rosé Wine Gelee, Vanilla Shortbread

  • Fuji Apple Panko Fritters

    Chinese Five Spice Cinnamon Sugar Sprinkle

• Purveyors

  Taste uses only the freshest and highest quality ingredients and actively supports local growers and producers that engage in organic and sustainable agricultural practices that protect the health of the land and the consumer

  • Baia Nicchia Farm & Nursery

  • Bernard Ranches

  • BiRite Market

  • Blossom Bluff Orchards

  • Brokaw Nursery

  • Bruins Farms

  • Chefs' Warehouse

  • Cowgirl Creamery

  • Devoto Gardens

  • Dirty Girl Produce

  • Fatted Calf

  • Flying Disc Ranch

  • Frog Hollow Farm

  • G&S Farms

  • Greenleaf Produce Co.

  • Hamada Farms

  • Happy Quail Farms

  • Heirloom Organic Gardens

  • Iacopi Farm

  • K & J Orchards

  • Knoll Farms

  • Marin Roots Farm

  • Marin Sun Farms

  • Mariquita Farms

  • Royal Hawaiian Seafood

  • Tory Farms

  • V & C Dairy

  • Vasquez Coffee Co.

  • Weaver's Coffee Co.

  • Zuckerman's Farm

Wedding Catering

• Passed Hors D'oeuvre Reception

  • Caesar Salad Bites

    Mini Caesar Salad in Parmesan Tuile Cups

  • Prosciutto Wrapped Melon Cube

    with Tuscan Fig Syrup

  • Herbed Bocconcini & Sweet 100's Tomatoes

    on Bamboo Skewers with Maldon Sea Salt and Basil Oil

  • Filet of Beef and Bloomsdale Spinach Roulade

    on Potato Gaufrette with Horseradish Cream and Pink Peppercorn

  • Vadouvan Spiced Eggplant

    on Pine Nut Biscotti

  • Green Garlic and Morel Mushroom Tartlet

  • Mini Moroccan Lamb Burgers on Cumin Buns

    with Harissa Aioli and Cucumber Salad

  • Olive Oil Poached Maine Lobster on Endive

    with Avocado, Ruby Grapefruit and Chervil

  • Ras el Hanout Spiced Chickpeas

    in Bamboo Cones with Fried Parsley, Lemon and Saffron Aioli

  • Dungeness Crab Salad

    with Celery and Chives, Meyer Lemon Aioli on Red Endive

  • Savory Fresh Tomato and Goat Cheese Tartlets

    with Niçoise Olives and Thyme

  • Liberty Farms Duck Breast on Farro Cake

    with Chervil, House Pickled Bing Cherry Relish, and Hazelnuts

  • Samosas

    Indian Pastry with Curried Potatoes, Peas and Onions served with Raita

  • Fulton Valley Chicken and Pumpkin Seed Empanadas

    with Lime Crème Fraiche and Micro Cilantro

  • Artichoke-Hazelnut Soup

    with Chive Crème Fraiche in Demitasse cups

  • Tuna Tartare

    in Petite Sesame Cones with Wasabi Caviar

  • Petite Falafel in Lettuce Cup

    with Roasted Pepper, Tahini and Armenian Relish

  • Beef and Asparagus Maki

    Strip Sirloin wrapped around Asparagus with Sesame-Ginger Sauce

• Stations

  • Crab Club Sandwich

    with Applewood Smoked Bacon

  • Sweet Potato Chips

  • Avocado and Grapefruit Salad

    Riesling Plumped Currants and Coriander Vinaigrette

  • Roasted Organic Chicken

    with Porcini Butter

  • Double Baked Roasted Fingerling Potatoes

    Devonshire Cream, Sea Salt and Chives

  • Chilled Asparagus

    with Mimosa

  • Grilled Blossom Bluff Peaches

    with Wild Arugula, Almonds, and Spring Hill Jersey Dry Jack Cheese

  • Star Anise Marinated Marshall's Honey-Glazed Grilled Quail

    with Hamada Farms Peach Compote

  • Chilled Frog Hollow Peach Soup

    with Tarragon Cream

  • Wild Fennel Pollen Dusted Baby Lamb Chops

    with Lavender Fleur De Sel

  • Shaved Summer Squash Salad with Parsley

    Mint Green Olives and Aged Pecorino

  • Individual Corn & Parmesan Spoon Bread 'Souffle'

  • Crispy Calamari

    with Classic Aioli

  • Trattoria Salad

    Arugula, Turkey Figs, Green Olives, Walnuts and Grana Padano

  • Housemade Beet Ravioli

    Arugula and Shaved Asiago

  • Grissini Bread Sticks

  • Carrot-Ginger Soup

  • Pancetta-wrapped Petit Filet Mignon

    with Mustard Tarragon Mousseline

  • Twice-Baked Yukon Gold Potatoes

    with Horseradish Crème Fraiche and Smoked Sea Salt

  • Mini Caesar Salad

    with Tiny Garlic Croutons in a Tiny Parmesan Tuile Cup

  • Soup & Sandwich

    Warm Baia Nicchia "Taste" Tomato & Fennel Soup, Tomato Crostini with Laura Chenel Chevre and Singer Olive Oil

• Local Farmers Spring Station

  • Rosemary Roasted Baby Lamb Chops

    with a Tomato Olive Concasse

  • Local Halibut

    with Spring Fennel Coulis and Orange, Olive and Caper Relish

  • Housemade Pea Ravioli

    Fresh Spring Peas and Ricotta Stuffing, Pea Tendrils, Torn Basil and Grana Padano

  • Artichoke Gratin

    with Pan de Mie Breadcrumbs

  • Delta Asparagus, Radish and Sweet Onion Salad

    Spring Herb Vinaigrette

• Autumn Carving Station

  • Whole Filet of Stuffed Beef Tenderloin

    Roasted Garlic Bread Stuffing with Chestnuts, Sage and Pancetta

  • Melted Leek and French Crottin Chevre Tart

  • Creamy Little Gem Caesar Salad

    with Oven Dried Tomato And Warm Bacon Parmigiano Bread Pudding "Croutons"

  • Twice-baked Yukon Gold Potatoes

    with Horseradish Crème Fraiche, Chives and Smoked Sea Salt

  • California Bread Basket

    Housemade Olive Oil Rolls, Breadsticks & Flatbreads

• Asian Station

  • Wok Seared "Shaking Beef"

    served over Watercress, Shiitake Mushrooms and Onions, Lime dipping Sauce

  • Thai Barbecue Chicken Breast

    marinated in Garlic, Coconut Milk, Soy Sauce and Ginger

  • Thai Spiced Dungeness Crabcakes

    with Ginger-Lemongrass Aioli

  • Chinese Black "Forbidden" Rice

    with Shaoxing Wine and Toasted Sesame

  • Tropical Prawn Salad

    Pineapple, Melon, Papaya and Avocado served with a Lime-Macadamia Cream

  • Corn, Ginger and Kaffir Lime Soup

    with a "Swirl" of Coconut Milk in a demitasse cup

• Three Preparations of Beets

  • Golden Beet Chip

    with California Osetra and Housemade Crème Fraiche

  • Raw Beet and Apple Slaw

    Fennel Pollen Dusted Dayboat Scallop

  • Roasted Coke Farms Baby Beets

    Cress, Bernard Citrus, Shallot

• Second Course

  • Local Porcini Mushroom and Madeira Soup

  • Parmigiano Reggiano Flan

    Caramelized Cipollinis, Chervil

• Third Course

  • Chestnut and Mascarpone Ravioli

    Duck Confit, Baby Cavelo Nero, House Pickled Cherry Reduction, Almond Oil

• Fourth Course

  • Marin Sun Farms Top Sirloin

    Bordelaise Sauce, Mariquita Celeriac and Black Truffle Gratin, Baby Red Chard

• Chocolate Bon Bon Tasting

  • Valrhona's 40% "Jivara" Milk Chocolate

    With Local Samovar's Chai Tea Infusion

  • Valrhona's 70% "Guanaja" Blend

    With Peet's Sumatra Coffee

  • Valrhona's 33% "Ivoire" White Chocolate

    With Sicilian Pistachio

• Cheese Plate

  • Cowgirl Creamery Red Hawk

  • Farmstead Point Reyes Blue

  • Cypress Grove Humboldt Fog

  • Bravo Farms Silver Mountain Cheddar

  • Dried Apricots

  • June Taylor Quince Paste

  • Caramelized Local Walnuts

  • Housemade Flatbreads

• Desserts

  • Trio of Seasonal French Macaroons

  • Glazed Blueberry Tartlets

    with Mascarpone-Ricotta Cream and Graham Cracker Crust

  • Earl Grey Tea Infused Chocolate Cremeux Cups

    Gianduja Crunch

  • Little Devil's Food Cupcakes

    with Housemade Cajeta and Crème Fraiche

  • Soft Passion Fruit and Coconut Pillows

  • Valrhona Milk Chocolate Ganache Bites

    with Fleur de Sel Caramel

  • Passed Black Sesame Cones

    with Seasonal Sorbets

  • Citrus Scented Panna Cotta Shooters

    with Campari Gelee

  • Hazelnut Dacquoise and Tonka Bean

    Ganache Kisses

• Purveyors

  Taste uses only the freshest and highest quality ingredients and actively supports local growers and producers that engage in organic and sustainable agricultural practices that protect the health of the land and the consumer

  • Baia Nicchia Farm & Nursery

  • Bernard Ranches

  • BiRite Market

  • Blossom Bluff Orchards

  • Brokaw Nursery

  • Bruins Farms

  • Chefs' Warehouse

  • Cowgirl Creamery

  • Devoto Gardens

  • Dirty Girl Produce

  • Fatted Calf

  • Flying Disc Ranch

  • Frog Hollow Farm

  • G & S Farms

  • Greenleaf Produce Co.

  • Hamada Farms

  • Happy Quail Farms

  • Heirloom Organic Gardens

  • Iacopi Farm

  • K & J Orchards

  • Knoll Farms

  • Marin Roots Farm

  • Marin Sun Farms

  • Mariquita Farms

  • Royal Hawaiian Seafood

  • Tory Farms

  • V & C Dairy

  • Vasquez Coffee Co.

  • Weaver's Coffee Co.

  • Zuckerman's Farm