Fall Catering Menu

Assortment of cured meat – Rossette De Lyon - classical, French style salami, Saucisson de Paris - cooked garlic sausage, and Bresaola - dry cured beef specialty originating from the Alps. Served with whole grain mustard and French cornichons

Thick-sliced country bread lightly toasted and topped with your choice of toppings: shrimp ceviche, sweet little cherry tomatoes with creamy cheese or classic olive tapenade

Light yet satisfying salad of Italian pearl farro berries tossed with diced tomatoes and chopped fresh herbs. Dressed with lime juice, vinaigrette, and soy sauce

Roasted Beet Salad with Fried Chickpeas, Green Olives, and Ricotta Salata in Light Cumin Vinaigrette

In this early fall salad, prosciutto is julienned, scattered over figs and melon drizzled with a crushed mint cream

Frisee with currants, walnuts and crumbled blue cheese. Tossed with French vinaigrette

Fresh-picked baby spinach leaves with grapes, walnuts, and Gorgonzola crumbles.  Served with orange flavored balsamic vinaigrette

Simple and delicious, the colorful mixture of roasted summer vegetables – zucchini, eggplant, bell pepper, red onions, with a hint of lemon thyme.  Served room temperature

In this thirst-quenching salad, crisp, sweet, and tart apples are sliced and tossed with fragrant Asian pears, buttermilk, mint, and radicchio

This warm salad shows off the seasonal ingredient – Kabocha squash. Roasted, until caramelized squash is weaved with dandelion greens with a tart sherry vinaigrette

Heritage’s free range pork loin rolled into the belly with Thomas’s original herb mix with lemon zest. Grilled on the rotisserie for four hours until crispy brown on the outside, succulent on the inside. Very popular item at Ferry Plaza Farmers’ Market on Saturday

Heritage’s free range pork tenderloin wrapped with fresh corn husks and roasted on the rotisserie. Spiced with corn juice and smoked pimento peppers. Served with roasted white peach salsa

Rotisserie-grilled Niman Ranch TriTip roast, cooked to medium rare perfection, and carved into thin slices. Served with a dollop traditional chimichurri sauce

Grilled free range chicken breasts on bed of tangy iceberg lettuce salad. Served on sweet deli rolls from Acme Bread Company

This dish is the Celebration of Swiss heritage, a combination of crisp sautéed potatoes with a coating of crunchy breadcrumbs

Layers of onions, potatoes, and tomatoes, spiced with thyme and basil, and baked in the oven

Winter Banana squash, Acorn squash roasted slowly in the rotisserie oven. Seasoned lightly with French gray sea salt and fresh thyme dressing

A perfect side dish for pork chops. Young root vegetables sautéed until tender and nicely caramelized

Sautéed Brussels sprouts with pancetta, shallots, and garlic and then braised in the pan with balsamic vinegar and veal stock until they’re shiny and glazed

Homemade chili stewed for hours, for the perfect combination of sweet and savory. Served with diced sweet onions, grated cheddar cheese, and hot chili sauce

Winter squash stuffed with mushroom and wild rice, and grilled in the rotisserie oven. (Vegan)

Freshly baked cupcakes: carrot, chocolate strawberry, chocolate vanilla, gingerbread, yellow strawberry frosted generously with butter cream, cream cheese, or marshmallow-like boiled icing