Spring Catering Menu
| Freshly Baked Breads |
We always serve an assortment of freshly baked baguettes and artisan breads from local bakeries. |
| Assorted Bruschetta |
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 |
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| Gentleman's Relish on Toasts |
This is an Irish traditional condiment made from a secret blend of anchovy, butter, herbs, and spices. |
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| Summer Spreads with Crostini |
Thinly sliced French baguette accompanied withyour choice of spreads: perfectly ripe avocado spread with French gray sea salt and minced rosemary, soft herbed cheese, or pesto and creme fraiche. |
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| Cucumber Canape |
Chilled cucumber bites filled with light goat cheese cream. |
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| Fava Bean Puree with Oil-cured Olives, French Feta and Garlic Toasts |
Gently stewed and pureed with garlic and chile, this fava bean 'hummus' is served on a toasted baguette and topped with crumbled feta cheese. Fava beans are available during their short spring season only. |
| Farro and Forbidden Black Rice with Green Garlic and Crispy Shallots |
Starchy, yet super refreshing salad, Farro and Black Rice cooked in white wine give this salad a refreshing taste |
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| Roasted Beets, Avocado Salad with Meyer Lemon Salsa |
Not yet summer - first Star Rout Farm beets from Bolinas and Wills Avocados the perfect salad to welcome spring. Dressed with Meyer Lemon Salsa |
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| Little Gem Salad |
Organic little gems from Star Route Farms with anchovies and pea sprouts. Dressed in a light shallot vinaigrette |
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| Garden Salad Berkeley Style |
Organic mixed green salad with grapes and walnuts, lightly tossed in white wine vinaigrette and shallots |
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| Salad Verde |
Freshest variety of greens from Farmers’ Market tossed with RoliRoti’s original French vinaigrette |
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| Lemony Garbanzo Beans & Potato Salad with Mixed Greens |
French fingerling potatoes and garbanzo beans tossed in light Dijon vinaigrette, served over organic mixed greens |
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| Classic Caesar Salad |
Crisp, fresh romaine leaves with tangy homemade Caesar dressing, grated Parmesan and crusty croutons. |
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| Quinoa & Green Bean Salad |
Quinoa, a traditional grain from the South American Andean, with fresh green beans, bell peppers, jalapeno and fresh squeezed lime juice. |
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| Couscous Salad |
Couscous with cherry tomatoes and sweet bell peppers dressed in a fresh orange juice and red wine vinaigrette. |
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| Endive Salad with Meyer Lemon, Fava Beans and Oil-Cured Olives |
Paired with sweet, delicious Meyer lemon juice, crispy spears of endive and nutty, tender favas explode with flavor. |
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| Farfalle & Summer Squash Salad |
Bowtie pasta with young, tender fresh blanched summer squash, red peppers, green onions and parsley tossed in a creamy gorgonzola dressing. |
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| Green Salad with Romaine, Cucumbers and Avocado |
Fresh romaine leaves dressed in emerald green dressing made from anchovies, avocado, mayonnaise, garlic, tarragon, parsley, chives and fresh herbs. |
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| Spicy Coleslaw |
We combine ribbons of red and green cabbage with our tangy homemade vinaigrette, and sprinkle just a touch of celery seed throughout. The perfect match for BBQ or classic rotisserie chicken. |
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| Asparagus with Parmesan |
We only serve asparagus at the height of the season to capture the optimal freshness of this spring delicacy. Tender young asparagus blanched and dressed in an orange-infused extra virgin olive oil. Garnished with shredded Parmesan cheese. |
| RoliRoti Gourmet Rotisserie Chicken™ |
Crispy…juicy…and fragrant with a generous sprinkling of our own mix of herbs and spices. We grill only the freshest corn-fed chicken from Sonoma County. Quartered and served piping hot with a squeeze of lime for a burst of flavor |
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| Rotisserie Porchetta |
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 |
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| Rotisserie Ribs |
Heritage’s free range pork ribs marinated with fresh herbs and grilled on the rotisserie slowly to “fall off the bone tender”. Served with balsamic onion marmalade |
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| Corn Husk wrapped Pork Tenderloin |
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 |
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| Free Range Beef Tri Tip Roast |
Rotisserie-grilled to medium rare perfection and carved into thin slices, this is beef at its best. A dollop of lemon thyme oil lends the perfect touch |
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| Bistecca California |
Rotisserie-grilled Niman Ranch TriTip roast, cooked to medium rare perfection, and carved into thin slices. Served with a dollop traditional chimichurri sauce |
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| Rotisserie Porchetta Sandwich |
Heritage Foods USA’s Italian Style pork roast rolled with fresh herbs, curly grass from Star Route Farm, onion marmalade, served on sweet deli rolls from Acme Bread Company |
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| Chicken Breast Sandwich |
Grilled free range chicken breasts on bed of tangy iceberg lettuce salad. Served on sweet deli rolls from Acme Bread Company |
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| Roasted Spring Leg of Lamb |
Tender free range lamb, seasoned with orange zest and Dijon mustard, expertly roasted and carved to order for your guests. Served with a classic, elegant tarragon sauce. |
| Rosemary Roasted French Fingerling Potatoes |
Golden brown potatoes roasted under the rotisserie grills. A perfect accompaniment to all our rotisserie entrees |
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| Mixed Wild Rice Pilaf |
California wild rice simmered with our own chicken stock, golden raisins and diced seasonal vegetables |
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| Exotic Green Rice |
Basmati rice cooked in a broth of mint, chives, parsley and cilantro. Perfumed with sauteed red onion, fennel, and fennel seeds. A wonderful accompaniment to rotisserie grilled spring lamb. |
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| Swiss Chard Tart with Goat Cheese, Currants & Pine Nuts |
This is a popular side dish of cooked greens layered onto a savory tart with rich, tangy goat cheese and topped with currants and pine nuts. |
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| Summer Squash Gratin with Salsa Verde and Gruyere |
Best of the season summer squash baked with Gruyere and served with fresh salsa verde. |
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| Haricots Verts with Spring Onions |
Blanched haricots vert cooked with young spring onions, thyme and sage. A beautiful compliment to roasted pork. |
| Vegetarian Chili |
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 |
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| Vegetarian Lasagna |
Served warm with two sauces: roasted tomato sauce and creamy Parmesan |
| Crème Fraiche Panna Cotta with Seasonal Fruits |
Panna cotta (“cooked cream”), a silken, eggless Italian custard is a perfect compliment for seasonal berries and fruits |
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| Assortment of Cupcakes |
Freshly baked cupcakes: carrot, chocolate strawberry, chocolate vanilla, gingerbread, yellow strawberry frosted generously with butter cream, cream cheese, or marshmallow-like boiled icing |
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| Seasonal Fruit Tart |
Traditional French pastry filled with fresh fruits of the season. |
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| Rhubarb Compote with Fresh Strawberries |
One perfect party dessert with intense mouth-watering flavor of rhubarb combined with fresh, sweet strawberries. Served chilled. |
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| Raspberry Triangle |
Wafer thin layers of dark chocolate, sponge cake and fresh raspberry cream ganache. |
