Our Approach
crafted and collaborative
From private chef dining for 2 to a full service catered event for 200, Sea Stars is a chef driven catering company, using organic and sustainable meats, seafood and produce from local sources. Inspired by foods foraged in the wilds of Big Sur and Monterey County and the bountiful farmers’ markets year round, to showcase unique, seasonal menus custom designed for each client. Serving Monterey, Carmel, Big Sur, Carmel Valley, Watsonville, Santa Cruz, Aptos
We encourage an event menu with the planet in mind and encourage our clients to choose the foods they eat responsibly. Menus are flexible to your diet but we encourage plant focused meals instead of meat focused. We are adamant about using using all organic, locally sourced products.
We like to create a custom menu for your event based on your taste. These are just some of the dishes we offer, but being so ingredient driven, we like to get inspired by what is growing at the farms and being foraged seasonally. If you are open to choosing a menu style and price, and finalizing the menu a few weeks prior based on seasonal offerings, that is our favorite way to design menus!
STATIONARY:
Artisanal Cheeses, Seasonal Fruits Boards
House made Charcuteries
Crudite Platters with farmers market veggies and fruits, pickled veg, crackers, chips and dips *
PASSED:
~~~vegetarian~~~
Wild Morel Mushroom crostini with burrata and Maldon salt*
Wild Mushroom Pate Crostini with thyme and garlic*
Zucchini roll with chevre, artichoke, mint, meyer lemon, olive oil
Mini Lasagna “cupcake” with spinach & ricotta, fresh basil and fresh pomodoro sauce
Roasted Strawberry Ricotta Tart with Micro basil and Balsamic Glaze
Mini Quiche (spinach-feta/gruyere-bacon/carmelized onion/nettle-fresno chile)
Avocado toast (lemon-ricotta salata-tomato confit-microgreens)*
Mini twice baked fingerling potato
French breakfast radishes with Big Sur sea salt and nasturtium blossom butter
Grilled Halloumi cheese, fresh green figs and local honeycomb
Fresh made ricotta with rosemary, roasted balsamic cherries, hazelnut crostini
Warm farmer’s ratatouille on chickpea socca*
Blistered Padron Peppers with smoked salt *
~~~seafood~~~
Seared Scallop with brown butter, truffled parsnip puree and wild mushrooms, crispy shallot
Seared Scallop with sorrel cream sauce and redwood sorrel
Abalone Ceviche
Grilled Coconut shrimp with passionfruit on tiny spoon
Dungeness crab cakes with chive and aleppo aioli
Dungeness Crab and apple radish herb remoulade on toast
Clementine and chili grilled jumbo prawns
Oysters on the half shell with accompaniments
Grilled oysters with parmesan, chile, garlic, shallot
Prawn with basil avocado on mini sope
~~~meat~~~
Grilled Vadouvan & yogurt marinated chicken skewer with meyer lemon “salsa”
Grilled Lamb pops with mint-pistachio pesto
Grilled House made Pigwizard sausages (candied orange poppy/machego artichoke/Andouille/Italian)
Mini Lasagna Cupcake with sausage, basil, fresh pomodoro
Pancetta Wrapped Figs stuffed with Point Reyes blue or Purple Haze lavender goat cheese
Grilled prosciutto wrapped peaches with arugula & truffle honey
GRILLED PIZZAS:
Roasted strawberries, ricotta and basil
Asparagus, melted leeks, thyme and ricotta*
Pear, havarti, walnut, pecorino, tabasco, sea salt & truffle oil
Wild Mushroom, crème fraiche, thyme, garlic confit, truffle goat
Fresh pomodoro, burrata, basils
Homemade sausage, fig, blue cheese
Proscuitto, olive, caper, chile, pomodoro, fresh mozzarella
SEASONAL SOUP SHOTS:
(summer chilled):
Watermelon Gazpacho with dungeness crab
Chilled spring pea with mint crema
(winter warm):
wild mushroom
butternut squash + ginger with spiced pepitas*
Purple and orange swirled cauliflower soup with nasturtiums*
Roasted Tomato soup with mini grilled gruyere cheese*
Roasted Beets with whipped feta, hazelnuts, arugula and clementines with pomegranate-balsamic vinaigrette *
Roasted beets, parsley walnut pesto, shaved pecorino, micro arugula *
Asparagus with melted leeks
Stuffed green chile with corn, rice, scallion and cheese*
Roasted Rainbow Carrots with tahini
Carrot-apple slaw with caraway, scallion and meyer lemon
Grilled halved local artichokes with balsamic glaze and roasted garlic aioli*
Roasted baby artichoke hearts, fennel, lemon, chile, anchovy (optional) *
Grilled marinated farm veggies with red chard pesto *
Grilled summer squashes with tomato confit, basil and za’tar
Heirloom tomatoes with evoo, basil, sea salt and burrata (late spring through late summer) *
Grilled crispy kale with lemon *
Charred brussel sprouts with bacon & dates
Seared Snap peas and their tendrils with mint, ginger, sesame and yogurt drizzle (spring only)
Seared Romano beans with peppers, onions and balsamic* (spring only)
Roasted parsnip frites, brown butter, hazelnuts, rosemary
Roasted Cauliflower with parmesan, lemon and bagna cauda
Grilled baby Broccolini or rapini with grilled lemons and roasted tomato vinaigrette *
Grilled Asparagus with Meyer Lemon Aioli (spring/early summer only)
Persimmon, Radicchio, Pomegranate Salad with Hazelnuts & sherry shallot honey vinaigrette (late fall/earlywinter only) *
Multi colorful Roasted vegetable medley *
Creamy sexy Mashed Yukon potato
Smashed Olive Oil Ginger Yams *
Roasted Kobocha Squash with sage-pecan-pomegranate pesto *
Flash sautéed garden greens *
Fresh dill new potato salad with chives, mustard seed-lemon vinaigrette and soft boiled egg
Gruyere Potato Gratin
Leek, swiss chard and fontina Potato Gratin
Polenta with braise of tomato, portabella, olives, chard and fennel *
Butternut squash risotto, feta, pinenuts, herbs, smoked paprika
Creamy Polenta with Taleggio cheese and wild mushrooms
Red Quinoa with strawberry, walnut, mint *
Quinoa Taboulleh with arugula, mint and lemon *
Quinoa with pecans, currants, baby mache and 5 spice dressing *
Faro Salad with roasted toro chiles, mizuna, fennel and orange *
Faro Provencal with tomato, onion, fennel, artichokes
Faro Risotto with thyme, chevre, leeks and wild mushrooms * (can sub Arborio risotto if you want)
Gruyere mac n’ cheese
Handmade pasta with white wine cream sauce, wild local mushrooms and ricotta salata
Cappellini Pasta with Parmesan Broth, Chile and wild fennel seed
Ricotta Gnudi (a lighter version of Gnocchi) with fresh pomodoro –smaller parties only
Creamy Italian White Beans with Roasted garlic*
Grilled Stuffed peppers with cheese, veggies and nuts (with faro, quinoa or rice) *
Sweet corn, scallion and rice stuffed hatch chile “relleno”
Saffron Pilaf *
Herbed Green Rice *
Green Lentils with Orange, Capers and pepitas *
Israeli Couscous with Roasted Tomato and Herbs*
Couscous with asparagus, favas, parsley, mint, fennel & champagne shallot vinaigrette*
Stuffed Portabellas with bulgar and herbs with a mushroom wine sauce *
Roasted vegetable medley Tart
Spinach, feta and caramelized shallot Tart
Gruyere thyme chard quiche
Roasted eggplants with olive oil, pinenuts and goat cheese
WILD MONTEREY BAY KING SALMON (SEASON TYPICALLY IS IN LATE MAY/JUNE ONLY)
NEW ZEALAND ORA KING SALMON
NORWAY NORDIC BLUE SALMON
BRANZINO (CYPRUS SEABASS)
YELLOWFIN AHI GENERAL SANTOS
LOCAL DUNGENESS CRAB (TYPICALLY DECEMBER-JUNE)
LOCAL CALIFORNIA HALIBUT
LOCAL ANCHOVIES
NORTHERN CALIFORNIA LING COD
WILD ALASKAN HALIBUT
LOCAL PETRALE SOLE
PACIFIC SWORDFISH
LOCAL SEABASS
LOCAL ROCKFISH
LOCAL BLACK COD
LOCAL MUSSELS
LOCAL CLAMS
MONTEREY OR SANTA BARBARA SPOT PRAWNS (TYPICALLY SPRING- BUT ASK)
OYSTERS, CAVIAR, PRAWNS, LOBSTER, SQUID, OCTOPUS ALL AVAILABLE ON REQUEST
SAMPLE SEAFOOD PREPARATIONS
We like to get inspired by the season, but here are a few ideas
Wild Monterey Salmon with Nasturtiums and Preserved Lemon vinaigrette
Wild Monterey Salmon with Herb Salsa Verde
Halibut with Blistered Cherry Tomatoes, Fennel & Radish slaw and Basil Broth
Dungeness Crab stuffed Sole with Meuniere Sauce and toasted almonds
Grilled Seabass with Escabeche Oregano, Chile, Garlic, Scallions and Lime
Seared Rockfish with sauteed radish & Meyer Lemon Buerre Blanc
California Halibut braised in an “artichoke stew” (white wine, local artichokes, thyme, olive oil, meyer lemon
Black cod with black olive vinaigrette and cara cara orange
Seared Scallop with brown butter, truffled parsnip puree and wild mushrooms, crispy shallot (also makes great app)
Mussels with Andouille, Toasted Fennel Seed, White wine and Tomatoes (Not entrée)
Rockfish ceviche (for appetizer)
Dungeness Crab Cakes with Aleppo Aioli and bright greens
Paella! (Spanish Bomba rice, saffron, sausage, chicken, prawns, soffrito, green beans all cooked in a large paella pan over fire)
NOTE: We encourage an event menu with the planet in mind and encourage our clients to choose the foods they eat responsibly. Menus are flexible to your diet but we encourage plant focused meals instead of meat focused. We are adamant about using using all organic, locally sourced products. When using seafood, we encourage people to choose locally, wild caught sustainable catch and if they must have meat in the menu, we only use grass fed, organic.
Paella! (Spanish Bomba rice, saffron, sausage, chicken, prawns, soffrito, green beans all cooked in a large paella pan over fire)
Roasted Chicken stuffed and roasted with clementines, garlic and figs, served with a port-fig reduction
Coq au Vin – slow braised chicken in red wine with homemade bacon and wild mushrooms
Grilled Chicken stuffed with green olives, rosemary and oranges, with honey orange bbq sauce
Stuffed roasted chicken with chard, smoked cheddar, golden raisins, with sundried tomato sauce
Braised Spanish chicken with saffron, olives, artichokes and sweet peppers
Slow roasted Pork with fennel, lavender anise and bay, with pork jus and served with peach rhubarb ginger compote
Porchetta stuffed with caramelized fennel and shallots with roast tomato-thyme jam
Red Wine Braised Beef Short Ribs
Grilled Steak with “Molcajete” – confit tomato, confit shallots and roasted peppers, herb butter
Grilled Steak with Fresh herb & roasted green chile Chimichurri
Grilled Steak with Pink Peppercorn-wine Sauce and herb butter
Roast whole Filet Mignon Tenderloin with horseradish creme fraiche and red wine shallot reduction or Chimichuri
Chicken Skewer ~Ginger Chili Glaze, Sesame
Lemon and Herb Arancini ~ Truffle Parmesan Cream (or add Crab and do Chile Aioli)
Short Rib Crostini ~ Caramelized Onion, Blue Cheese
Smoked Pork Belly Lettuce Wrap ~ Pickled Carrot, Sweet Chili Aioli, Fresno
Beet Tart ~ Beet Top Pesto, Whipped Feta
Crispy Artichokes ~ Green Tomato Relish, White Balsamic
Grilled Octopus Skewer ~ Shishito, Black Garlic Aioli
Marinated Melon ~ Mozzarella, Crispy Prosciutto, Nasturtium Pesto
Maitaki Mushroom Tempura ~ Yuzu Aioli, Furikake
Mini Falafel ~Tzatziki
Avocado Toast ~ Shaved Radish, Everything Spice
Penn Cove Mussels ~ on the half Shell, Prosciutto Butter
Coconut Shrimp ~ Mango and Passion Fruit Chutney
Ratatouille Tart ~ Vol au Vent
Plated
spring/summer plated
1st course: (Choose 1)
Baby Beets and Strawberry Salad ~ Frisee, Candied Sunflower Seeds, Humboldt Fog, Sherry Vinaigrette
Jumbo Asparagus ~ Marinated Mozzarella, Gribiche, Lemon, Baby Greens
Heirloom Tomato and Watermelon ~ Burrata, Basil, Basil Seed Vinaigrette, Cucumber
Green Tomato Carpaccio ~ Buttermilk, Garlic Crouton, Herb Pistou, White Anchovy, Pickled Chili
2nd & 3rd course: options (Choose 1-2 per course)
Pan Roasted Halibut ~ Carolina Gold Rice, Celery, English Peas, Shrimp Etouffee
Grilled Octopus ~ Romesco, Olive Tapenade, Shishito, Duck Fat Fingerlings
Grilled Salmon ~ Corn and Coconut Clam Chowder, Potatoes, Summer Squash, Tarragon
Rabbit Cavatelli ~ Nasturtium Pesto, Sugar Snap Peas
Grilled Steak ~ Herb Potato Puree, Stewed Peppers, Chorizo, Summer Squash
Roasted Pork Loin ~ Creamy Polenta, Glazed Peaches, Stone Fruit Chutney
Spiced Duck Breast ~ Rhubarb, Quinoa, Pistachio, Braised Endive
fall/winter plated
1st course: (Choose 1)
Little Gem Lettuce ~ Green Goddess, Preserved Lemon, Pecorino
Chicory Salad, Persimmon, Pepitas, Citrus Vinaigrette, Delicata Squash
Beets Salad ~ Frisee, Pears, Pistachio, Truffle Sherry Vinaigrette, Humboldt Fog
Olive Oil Poached Rainbow Carrots ~ Grape and Raisin Vinagrette, Walnuts, Watercress
2nd and 3rd course: options (Choose 1-2 per course)
Grilled Octopus ~ Kimchi Glaze, Turnips, Enoki Mushrooms, Shishito, Shiso
Black Cod ~ Chorizo, Cannellini Beans, Broccoli Rabe, Chow Chow
Ora King Salmon ~ Celery Root Puree, Cauliflower, Raisin Caper Sauce
Cavatelli Pasta ~ Braised Short Ribs, Spinach, Creme Friache
Brooke Trout ~ Shellfish and Roe Beurre Blanc, Fingerling Potatoes, Spinach
Spiced Duck Breast ~ Butternut Squash, Farro Brussels Sprouts, Honeycrisp Apple
Pineapple Glazed Pork Loin ~ Smoked Pineapple, Barley, Rainbow Chard
Grilled Steak Au Poivre ~ Horseradish Potato Puree, Foraged Mushrooms, Sunchokes
Chef’s Seasonal Suggested Menus
Family or Buffet Style
spring/summer family or buffet style (Choose 2 entrees and 3 sides)
salads/sides (choose 3)
Heirloom Tomato ~ Herbed Mozzarella, Basil, Basil Seed Vinaigrette, Cucumber, Marinated Red Onion
Peach and Farro Salad ~ Baby Kale, Blueberries, Almonds, Tarragon Vinaigrette
Shaved Summer Squash and Fennel ~ White Balsamic, Feta, Spinach
Cheesy Grits ~ Braised Collard Greens, Smoked Bacon
Quinoa and Corn Salad ~ Corn, Cherry Tomatoes, Cucumber, Pepperoncini, Arugula
entrees (choose 2)
Miso Marinated Black Cod ~ Soy and Ginger Relish, Mashed Eggplant
Olive Oil Poached Halibut ~ Dashi Glaze, Watermelon Chutney
Grilled Ora King Salmon ~ Ratatouille, Roasted Tomato Vinaigrette
Grilled Steak ~ Chimichuri
Roasted Pork Loin ~ Southern Chow-Chow, Pickled Okra
Roasted Chicken Breast ~ Lemon and Rhubarb Jus
Fall/Winter family or buffet style
salads/sides (choose 3)
Winter Greens Salad ~ Citrus Vin, Pepitas, Mandarin, Fennel, Radish
Beets Salad ~ Frisee,Pears, Pistachio, Truffle Sherry Vinaigrette, Humboldt Fog
Baby Lettuce Caesar ~ Preserve Lemon, Parmesan, Crouton Crumble
Charred Broccolini ~ Sesame, Soy and Chili Glaze
Roasted Sunchokes ~Salsa Verde
Baby Carrots ~ Dried Fig and Balsamic Vinaigrette, Cashews
Roasted Brussels Sprouts ~ Butternut Squash, Candied Bacon, Maple Gastrique
Creamy Polenta ~ Sauteed Spinach and Kale
Israeli Cous Cous Salad ~ Celery, Celery Root, Grapefruit, Marinated Artichokes
Quinoa Salad ~ Persimmon, Almonds, Raisins, Preserved Lemon, Arugula
entrees (choose 2)
Roasted Chicken Breast ~ Lemon, Caper and Herb Jus
Grilled Steak Au Poivre ~ Arugula, Onion Marmalade
Miso Marinated Black Cod ~ Soy and Ginger Relish, Scallion
Grilled Ora King Salmon ~ Pomegranate and Fennel Relish, Cucumber, Lemon
Roasted Pork Loin ~ Glazed Apples, Whole Grain Mustard, Delicata Squash
VEGAN Chef’s Suggested Menus
Appetizer hour (all vegan)
Crispy Artichoke Heart with Green Tomato Relish
Chickpea Panisse with date puree
Ratatouille Tart
Crispy Maitake Mushroom
Beet Tart, Beet Top Pesto
Wild Mushroom Pate crostini
Marinated melon, nasturtium pesto, pistachio
( STATION) Mezze boards grazing table : Dips~Hummus, Babaganoush, with fruits, potato crisp, parmesan crisp, nuts, flatbread crackers, pickled vegetables
VEGAN
Plated-choose 1 or 2 for each course, Family or Buffet choose 5-6 dishes (no soup)
1st course: (Choose One)
Potato Leek Soup ~ Lemon, Herb Pistou, Seeded Sourdough Crouton
Gem Lettuce ~ Preserve Lemon, Shaved Radish, Green Goddess, Walnuts
Baby Beets ~ Frisee, Honey Sherry Vinaigrette, Pistachio and Beet Top Pesto
2nd course: (Choose One)
Olive Oil Rainbow Carrots ~ Sorghum, Cashew and Date Carrot Vinaigrette, Arugula
Seasonal Farro Risotto ~ Fine Herbs, Lemon
Bean Cassoulet ~ Braised Kale
Cauliflower Steak ~ Lentils, Grape Relish
Entree: (Choose one or Two)
Grilled Summer Squash ~ Tomato And Pepperoncini Vinaigrette, Israeli Cous Cous
Roasted Butternut ~ Green Curry, Quinoa, Spinach, Peppers
Charred Eggplant ~ Coconut Grits, Long Beans, Bok Choy, Fermented Black Bean and Scallion Sauce
Roasted Avocado ~ Shitake Mushroom, Mushroom Dashi, Soba Noodle, Pickled Vegetables
Grilled Portabella Mushroom ~ Potato Puree, Glazed Turnips
Sample VEGAN Fall family style menu:
Fall salad ~Quinoa, Baby Kale, Delicata Squash, Carrot, Pomegranate, Walnut Salsa, Quince Vinaigrette
Baby Beets ~Ginger, Spiced Yogurt, Sunflower, Persimmon
Roasted Sunchokes ~Lentils, Grape Relish
Cauliflower Steaks ~Fragrant Rice, Pomegranate, Cucumber, Fennel
Chicken Skewer ~Ginger Chili Glaze, Sesame
Lemon and Herb Arancini ~ Truffle Parmesan Cream (or add Crab and do Chile Aioli)
Short Rib Crostini ~ Caramelized Onion, Blue Cheese
Smoked Pork Belly Lettuce Wrap ~ Pickled Carrot, Sweet Chili Aioli, Fresno
Beet Tart ~ Beet Top Pesto, Whipped Feta
Crispy Artichokes ~ Green Tomato Relish, White Balsamic
Grilled Octopus Skewer ~ Shishito, Black Garlic Aioli
Marinated Melon ~ Mozzarella, Crispy Prosciutto, Nasturtium Pesto
Maitaki Mushroom Tempura ~ Yuzu Aioli, Furikake
Mini Falafel ~Tzatziki
Avocado Toast ~ Shaved Radish, Everything Spice
Penn Cove Mussels ~ on the half Shell, Prosciutto Butter
Coconut Shrimp ~ Mango and Passion Fruit Chutney
Ratatouille Tart ~ Vol au Vent
Plated
spring/summer plated
1st course: (Choose 1)
Baby Beets and Strawberry Salad ~ Frisee, Candied Sunflower Seeds, Humboldt Fog, Sherry Vinaigrette
Jumbo Asparagus ~ Marinated Mozzarella, Gribiche, Lemon, Baby Greens
Heirloom Tomato and Watermelon ~ Burrata, Basil, Basil Seed Vinaigrette, Cucumber
Green Tomato Carpaccio ~ Buttermilk, Garlic Crouton, Herb Pistou, White Anchovy, Pickled Chili
2nd & 3rd course: options (Choose 1-2 per course)
Pan Roasted Halibut ~ Carolina Gold Rice, Celery, English Peas, Shrimp Etouffee
Grilled Octopus ~ Romesco, Olive Tapenade, Shishito, Duck Fat Fingerlings
Grilled Salmon ~ Corn and Coconut Clam Chowder, Potatoes, Summer Squash, Tarragon
Rabbit Cavatelli ~ Nasturtium Pesto, Sugar Snap Peas
Grilled Steak ~ Herb Potato Puree, Stewed Peppers, Chorizo, Summer Squash
Roasted Pork Loin ~ Creamy Polenta, Glazed Peaches, Stone Fruit Chutney
Spiced Duck Breast ~ Rhubarb, Quinoa, Pistachio, Braised Endive
fall/winter plated
1st course: (Choose 1)
Little Gem Lettuce ~ Green Goddess, Preserved Lemon, Pecorino
Chicory Salad, Persimmon, Pepitas, Citrus Vinaigrette, Delicata Squash
Beets Salad ~ Frisee, Pears, Pistachio, Truffle Sherry Vinaigrette, Humboldt Fog
Olive Oil Poached Rainbow Carrots ~ Grape and Raisin Vinagrette, Walnuts, Watercress
2nd and 3rd course: options (Choose 1-2 per course)
Grilled Octopus ~ Kimchi Glaze, Turnips, Enoki Mushrooms, Shishito, Shiso
Black Cod ~ Chorizo, Cannellini Beans, Broccoli Rabe, Chow Chow
Ora King Salmon ~ Celery Root Puree, Cauliflower, Raisin Caper Sauce
Cavatelli Pasta ~ Braised Short Ribs, Spinach, Creme Friache
Brooke Trout ~ Shellfish and Roe Beurre Blanc, Fingerling Potatoes, Spinach
Spiced Duck Breast ~ Butternut Squash, Farro Brussels Sprouts, Honeycrisp Apple
Pineapple Glazed Pork Loin ~ Smoked Pineapple, Barley, Rainbow Chard
Grilled Steak Au Poivre ~ Horseradish Potato Puree, Foraged Mushrooms, Sunchokes
Chef’s Seasonal Suggested Menus
Family or Buffet Style
spring/summer family or buffet style (Choose 2 entrees and 3 sides)
salads/sides (choose 3)
Heirloom Tomato ~ Herbed Mozzarella, Basil, Basil Seed Vinaigrette, Cucumber, Marinated Red Onion
Peach and Farro Salad ~ Baby Kale, Blueberries, Almonds, Tarragon Vinaigrette
Shaved Summer Squash and Fennel ~ White Balsamic, Feta, Spinach
Cheesy Grits ~ Braised Collard Greens, Smoked Bacon
Quinoa and Corn Salad ~ Corn, Cherry Tomatoes, Cucumber, Pepperoncini, Arugula
entrees (choose 2)
Miso Marinated Black Cod ~ Soy and Ginger Relish, Mashed Eggplant
Olive Oil Poached Halibut ~ Dashi Glaze, Watermelon Chutney
Grilled Ora King Salmon ~ Ratatouille, Roasted Tomato Vinaigrette
Grilled Steak ~ Chimichuri
Roasted Pork Loin ~ Southern Chow-Chow, Pickled Okra
Roasted Chicken Breast ~ Lemon and Rhubarb Jus
Fall/Winter family or buffet style
salads/sides (choose 3)
Winter Greens Salad ~ Citrus Vin, Pepitas, Mandarin, Fennel, Radish
Beets Salad ~ Frisee,Pears, Pistachio, Truffle Sherry Vinaigrette, Humboldt Fog
Baby Lettuce Caesar ~ Preserve Lemon, Parmesan, Crouton Crumble
Charred Broccolini ~ Sesame, Soy and Chili Glaze
Roasted Sunchokes ~Salsa Verde
Baby Carrots ~ Dried Fig and Balsamic Vinaigrette, Cashews
Roasted Brussels Sprouts ~ Butternut Squash, Candied Bacon, Maple Gastrique
Creamy Polenta ~ Sauteed Spinach and Kale
Israeli Cous Cous Salad ~ Celery, Celery Root, Grapefruit, Marinated Artichokes
Quinoa Salad ~ Persimmon, Almonds, Raisins, Preserved Lemon, Arugula
entrees (choose 2)
Roasted Chicken Breast ~ Lemon, Caper and Herb Jus
Grilled Steak Au Poivre ~ Arugula, Onion Marmalade
Miso Marinated Black Cod ~ Soy and Ginger Relish, Scallion
Grilled Ora King Salmon ~ Pomegranate and Fennel Relish, Cucumber, Lemon
Roasted Pork Loin ~ Glazed Apples, Whole Grain Mustard, Delicata Squash
VEGAN Chef’s Suggested Menus
Appetizer hour (all vegan)
Crispy Artichoke Heart with Green Tomato Relish
Chickpea Panisse with date puree
Ratatouille Tart
Crispy Maitake Mushroom
Beet Tart, Beet Top Pesto
Wild Mushroom Pate crostini
Marinated melon, nasturtium pesto, pistachio
( STATION) Mezze boards grazing table : Dips~Hummus, Babaganoush, with fruits, potato crisp, parmesan crisp, nuts, flatbread crackers, pickled vegetables
VEGAN
Plated-choose 1 or 2 for each course, Family or Buffet choose 5-6 dishes (no soup)
1st course: (Choose One)
Potato Leek Soup ~ Lemon, Herb Pistou, Seeded Sourdough Crouton
Gem Lettuce ~ Preserve Lemon, Shaved Radish, Green Goddess, Walnuts
Baby Beets ~ Frisee, Honey Sherry Vinaigrette, Pistachio and Beet Top Pesto
2nd course: (Choose One)
Olive Oil Rainbow Carrots ~ Sorghum, Cashew and Date Carrot Vinaigrette, Arugula
Seasonal Farro Risotto ~ Fine Herbs, Lemon
Bean Cassoulet ~ Braised Kale
Cauliflower Steak ~ Lentils, Grape Relish
Entree: (Choose one or Two)
Grilled Summer Squash ~ Tomato And Pepperoncini Vinaigrette, Israeli Cous Cous
Roasted Butternut ~ Green Curry, Quinoa, Spinach, Peppers
Charred Eggplant ~ Coconut Grits, Long Beans, Bok Choy, Fermented Black Bean and Scallion Sauce
Roasted Avocado ~ Shitake Mushroom, Mushroom Dashi, Soba Noodle, Pickled Vegetables
Grilled Portabella Mushroom ~ Potato Puree, Glazed Turnips
Sample VEGAN Fall family style menu:
Fall salad ~Quinoa, Baby Kale, Delicata Squash, Carrot, Pomegranate, Walnut Salsa, Quince Vinaigrette
Baby Beets ~Ginger, Spiced Yogurt, Sunflower, Persimmon
Roasted Sunchokes ~Lentils, Grape Relish
Cauliflower Steaks ~Fragrant Rice, Pomegranate, Cucumber, Fennel
If we are also catering, we are happy to make you a custom cake. for 50 persons or less, we recommend a 2 tier 6″/8″ which is $500. For 75-100 we recommend a 3 tier 6″/8″/10″ which is $750. Cakes are simple and white. You will need to add cake flowers to your order with your florist and we can place for you. We do NOT make cakes if we are not also catering, sorry.
We can plan and cater an amazing party anywhere. From Big Sur up to Half Moon Bay…from the middle of a field, on a ridgetop cliff, a redwood forest to a secluded beach. Contact us today via email for a list of our secret venue options.
email - info@seastarscatering.com
