Sample Catering Menu Ideas

September-December 2020​

+++To Begin/Share

Tapas:

-smoked shishito wrapped dates

-fried eggplant, tomato chutney

-potato & queso mahon croquetas

-tortilla española, allioli

-jalapeño poppers

Salad Trio:

-roasted beets, pistachio, tarragon

-cauliflower, turmeric, curry leaves

-carrot & chickpeas, tahini, mint

Wood Fired Flatbread: (on site only)

-morel mushrooms, ricotta, pickled fresno chile, basil, truffle oil

-butternut squash-tomato sauce, dates, blue cheese, arugula

-‘nduja sausage, taleggio, honey, thyme blossoms

+++Small Plates

Soups:

-Spicy Melon Gazpacho

-Sweet Potato Miso

-Cauliflower Bisque

Salads:

-Bibb lettuce, san joaquin gold, hazelnuts, lemon vinaigrette

-Baby kale, pickled carrots, currants, sunflower seeds

-Endive, pear, blue cheese, pepitas, chives

Ceviche

aji amarillo, coconut, plantains, avocado, tomato, red onion, jalapeño, cilantro, tamarind

with rockfish, shrimp, or vegan

Ricotta Crostini

whipped fromage blanc, olive oil, thyme, balsamic reduction, grilled bread

with figs or hen-of-the-woods mushrooms

Chicken Liver Mousse

jidori liver pâté, cherry-orange mostarda, radish, grilled bread

Salmon Toast

danish rye bread, caper cream cheese, cucumber, house smoked salmon

 

Mini Bánh Mì

pickled slaw, jalapeño, mint, cilantro, sambal mayo, buttered brioche, 

with pork belly, shrimp, or mushroom

+++Med-Lg Plates

Dan Dan Noodles

sichuan chile oil, sesame, mustard greens, peanuts, scallions, fresh noodles

with ground mushroom or duck/pork

Ensalada Olivier

fingerling potato confit, haricot verts, house smoked salmon, aioli, pickled mustard seeds, soft boiled egg

 

Socarrat

spanish crispy rice, piquillo peppers, fennel, lemon, pea shoots

with steak, chicken, rockfish, shrimp, or mushroom

 

Crispy Chicken 

buttermilk brined jidori thighs, blackening spice, honey, cheesy grits, basil, scallion

 

Pork Belly (on site only)

butternut squash & rutabaga purée, brussels sprouts, sage brown butter, pomegranate cider

-OR-

papaya, pickled bok choy, sweet tamari, mint, basil, house sambal, crispy shiitakes

 

Skirt Steak (on site only)

roulade of swiss chard, currants, and capers with wild rice-root vegetable pilaf, red wine jus

-OR-

grilled with bbq lacquer and yukon gold potato mash

 

Lasagna Bolognese

house made pasta, dry aged beef, tomato, béchamel

 

+++To Finish

key lime panna cotta

chocolate panna cotta

chocolate-almond cake

lemon-polenta cake

coconut rice puddin'

beignets 

+++Add Ons

n/a seasonal spritzer

wine & beer (suggested pairings available)

custom cocktail mixer

coffee & tea (iced or hot)

dishes, glasses, flatwares, linens (on site only)

tables & chairs

bartenders

florist

ice

+++Food Prices

Food prices start at $75 per person and go up from there. Below is a rough estimate for how many dishes are included at each price point.

$75 per person 3-5 dishes

$100 per person 4-6 dishes

$125 per person 5-7 dishes

$150 per person 6-8 dishes

$500 catering fee to have La Copine on site

 

Custom seasonal dishes available upon request!  Please notify us of any food allergies or dietary restrictions for you or your guests. 

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848 Old Woman Springs Road Yucca Valley, CA 92284

760.289.8537

 

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