Winter Catering Menu
| Freshly Baked Breads |
We always serve an assortment of freshly baked baguettes and artisan breads from local bakeries. |
| Artisan and Imported Cheese Arrangement |
The new renaissance in cheesemaking sets the perfect stage for gatherings. We’ll construct a bountiful display of the finest local and imported chesses, accompanied by flatbreads and seasonal fruit, to delight your guests the moment they arrive |
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| Charcuterie Plate |
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 |
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| Pate de Campagne with Black Peppercorns |
Popular country pate with peppercorns served with slices of French baguette |
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| 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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| Mini Tartlets |
Fresh baked mini tartlets assortment. Filled with braised mushroom & leek with Parmesan cheese and caramelized onion with crème fraiche |
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| Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad |
A traditional country-style European appetizer. Perfect for a wine dinner |
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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. |
| 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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| Farro Salad with Tomatoes and Herbs |
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 |
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| Roasted Beet Salad with Fried Chickpeas, Green Olives, and Ricotta Salata in Light Cumin Vinaigrette |
Roasted Beet Salad with Fried Chickpeas, Green Olives, and Ricotta Salata in Light Cumin Vinaigrette |
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| Mâche Salad with Roasted Beets and Orange Vinaigrette |
A variation on the classic French salad, with a delightful citrus tang |
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| Arugula & Radicchio Salad |
Tossed with lime flavored vinaigrette. Garnished with grapefruit and toasted almonds |
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| Frisee Salad with Roquefort Cheese |
Frisee with currants, walnuts and crumbled blue cheese. Tossed with French vinaigrette |
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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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| Baby Spinach Salad with Grapes and Gorgonzola |
Fresh-picked baby spinach leaves with grapes, walnuts, and Gorgonzola crumbles. Served with orange flavored balsamic 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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| Roasted Pear Salad with Endive, Hazelnuts, and St. Agur |
Sautéed pears are tossed with arugula, dressed in a light shallot vinaigrette and sprinkled with delicious cheese |
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| Apples and Asian Pears with Radicchio, Mint, and Buttermilk Dressing |
In this thirst-quenching salad, crisp, sweet, and tart apples are sliced and tossed with fragrant Asian pears, buttermilk, mint, and radicchio |
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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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| Persimmon and Pomegranate Salad with Arugula and Hazelnuts |
One of a kind salad, the juice from the pomegranate binds with the olive and hazelnut oils to make a bright, acidic dressing for the peppery arugula and sweet persimmons. |
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| Avocado and Citrus Salad with Green Olives |
The brininess of olives contrasts wonderfully with the fresh, juicy citrus and the buttery avocado. |
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| Roasted Beets with Horseradish Creme Fraiche |
Warm, cool and a touch spicy. Colorful and delicious. Pairs wonderfully with roasted fish. |
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| Braised Leeks Salad |
This leek salad is delicious served warm or cold. Dressed with mustard vinaigrette and garnished with prosciutto and chopped egg. |
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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. |
| 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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| Free Range Rotisserie Duck a L'Orange |
This is Roli Roti's winter specialty. Free range, heritage duck, dry cured for two days and slow roasted to an exquisite golden brown, served with a rich orange 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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| Swiss Potatoes |
This dish is the Celebration of Swiss heritage, a combination of crisp sautéed potatoes with a coating of crunchy breadcrumbs |
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| Celery Root Puree (vegetarian) |
One of RoliRoti’s signature dishes. Creamy, earthy puree for any rotisserie entrée of your choice |
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| Rotisserie Oven Roasted Squash (vegetarian) |
Winter Banana squash, Acorn squash roasted slowly in the rotisserie oven. Seasoned lightly with French gray sea salt and fresh thyme dressing |
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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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| Roasted Root Vegetables with Gremolata (vegetarian) |
A perfect side dish for pork chops. Young root vegetables sautéed until tender and nicely caramelized |
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| Marinated Peppers and Eggplant |
Delicious marinated peppers and eggplant serve as a great side dish for your dinner |
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| Balsamic-Braised Brussels Sprouts with Pancetta |
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 |
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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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| Sauteed Quince, Apples and Potatoes Gratin |
In this dish, the classic American accompaniment to roast pork -- apples are honored in duo with potatoes and flavorful quince. Sauteed until a crisp, golden brown and baked to release the aromatic, floral flavors of apple and quince. |
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| Roasted Green Beans |
Cooked to tender perfection under the heat of our rotisserie grills. Sprinkled with toasted pine nuts, lemon zest and chopped Italian parsley. |
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| Broccoli with Burata, Pine Nuts and Warm Anchovy Vinaigrette |
Tossed with garlic anchovy butter, topped with pine nuts and breadcrumbs and served with slices of creamy burrata cheese; this is where broccoli addicitions begin. |
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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. |
| Ratatouille |
Authentic French style vegetable stew of vegetables, slow-simmered in wine. Can be served hot or cold |
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| 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 |
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| Winter Squash Stuffed with Wild Rice |
Winter squash stuffed with mushroom and wild rice, and grilled in the rotisserie oven. (Vegan) |
| 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 |
