Private Events

Entrees

Grilled Filet Mignon
with chive and horseradish mashed potatoes, and a Cabernet Demi with Rainbow Chard and shallots

Pan Seared Striped Bass
with a porcini risotto cake, mustard~leek compote, and roasted golden beets

Pan Seared Hoffman Ranch Pork Chop
with winter greens on a Sweet Potato mash with braised radishes

Moroccan Airline Breast of Chicken
on a bed of Israeli couscous, with a tagine of roasted vegetables and dried apricots

Seared Wild Coho Salmon Filets
on a White Corn Johnnycakes with lemon~caper aioli and a caperberry

Grilled Pork Tenderloin on a Sweet Potato~Buttermilk mash
and a red onion marmalade

Roulade of Chicken Stuffed with Apricots, Spinach and Almonds
on a bed of wild rice pilaf with braised greens

Seared Local Halibut Filets
with a charred cherry tomato compote

Seared Dayboat Scallops
Shaved Fennel and Celeriac Braise

Herb Crusted New Zealand Baby Rack of Lamb
with Salsa Verde and a Pomegranate-Thyme reduction

Moroccan Halibut
Exotic Spice with a Warm Three Tomato Compote

Seared Wild Coho Salmon Filets
on White Corn Jonnycakes with Lemon-Caper aioli

Barolo Braised Short Ribs
on Creamy Polenta with Roasted Shallots

Achiote Chicken Breast
with Black Beans and Mango Salsa

Grilled Salmon Filets
with Red Beet and Orange Relish and English Mustard Buerre Blanc

Salads

Baby Arugula
with fresh raspberries and toasted macadamia nuts in a vibrant fresh mango vinaigrette.

Mache Greens
with toasted cashews, avocado and blood oranges in a blood orange vin.

Classic Caesar
with rustic croutons and our famous dressing

Butter Lettuce
with orange segments, and toasted hazelnuts in a citrus/hazelnut vin

House-mixed greens
crumbled gorgonzola and caramelized pecans w/pomegranate vin

Baby Arugula, Cowgirl Creamery Chevre, Toasted Hazelnuts in Sherry Vinaigrette

Baby Greens with Candied Pecans and Crumbled Gorgonzola

Appetizers

Maine Lobster Rolls on Petite Brioche
with a Chive Aioli

Grilled Lamb ‘Sliders’ on Mini Sesame Seed Buns
with Roasted Roma Tomatoes

Bacon Wrapped Maine Diver Scallops

Skewered Filet Mignon Satay
with an Indonesian Peanut Sauce

Braised Shortribs on Horseradish Mashed Potatoes

Fresh Dungeness Crab Hush Puppies
with curry mustard sauce for dipping.

Crispy Duck on Sesame Wonton with Hoisin and Micro Herbs

Shiitake and Gruyere Tartlets

Ahi 'Poke' on Asian spoons with Daikon Sprouts

Mini Caesar Salads
in cups made of toasted parmesan tuile

Seared Dayboat Scallops wrapped in Bacon

Sake Salmon Batons
With Ponzu dipping sauce

Carmelized Onion and Gruyere Tartlets

Filet Mignon Canapes
with Horseradish Cream and Red Onion Marmalade

Cowgirl Creamery Chevre and 3 Olive Tapenade on garlic crostini

Spring Asparagus Spears wrapped in Filo and Parmagiano Reggiano

Ginger-Sambal Prawns with a Thai Chili Sauce for Dipping

Red Pears and Gorgonzola with Peppery Watercress

Sushi Grade Ahi Tataki on Cucumber with Sambal aioli and Black Sesame seeds

New York Strip rolls on Julienned Scallion with Black Soy Dipping Sauce

Petite Beef Wellingtons with a Bourbon and Pommery Mustard aioli

Smoked Nova Scotia Salmon on Watermelon Radish with Fresh Dill

Vietnamese Noodle and Spicy Shrimp Pagoda Boxes with Green Papaya and Mint

Oven Roasted Prawns and Spicy Romesco Sauce

Greek Tartlets made with Kalamata Olives and Feta

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info@bigcitysf.com        (415) 857.1007       Big City Catering   

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