Little Gems and Dungeness Crab

radish, turnip, lemon cream

Dungeness Crab or Shrimp Louis

egg, avocado, cucumber, Louis dressing

Grilled Hearts Of Romaine

smoked trout, fried caper, anchovy dressing, Parmesan

County Line Baby Lettuces

chèvre, pecan, herbed buttermilk dressing, pickled shallot

Gravenstein Apple Salad

arugula, bacon, pt Reyes blue cheese

Pear and Pomegranate Salad

chèvre, walnut, cranberry, orange

Cauliflower Salad

prosciutto, watercress, parsley, mustard, almond

Delicata Squash Salad

dried orange, arugula, hazelnut, faro




Cream of Porcini Mushroom Soup

hazelnut, truffle

Butternut Squash Bisque

fried squash, lemon

White Bean Soup

duck confit, kale, bread crumb

Caramelized Fennel

leavain crouton, gruyere

Farro and Delicata Squash

Bacon, kale

Corn and Shrimp Chowder

grilled prawn




Raw Marin Oysters

fennel mignonette

Dungeness Crab Salad

sunflower seed, dried fruit, citrus

Baked Oysters Mornay

pt. reyes toma, breadcrumb

Crudités “Shots”

buttermilk dressing

Mushroom + Chicken Skewers

fried sage, sesame

Rock Cod Ceviche

heirloom tomato, pepitas

Mini Carnitas Quesadilla

guacamole, onion, crema

Fried Picholine Olives

petite basque cheese, red pepper

Miniature Beef Wellington

duck mousse, duxelles

Horseradish Twice Baked Fingerling Potatoes

short rib, mirepoix, fried parsley

Dungeness Crab Cakes

smoked paprika aioli

Heirloom Tomato Salad

vinegar, mozzarella

Beet + Goat Cheese Napoleans

champagne vinegar

Shrimp Cocktail

avocado, seed salad, basil

Mini Waldorf Salad

Asian pear, candied pecans

Asparagus + Mushroom Pizzetta

chèvre, truffle oil

Salmon or Pork Rillettes

bread, grape-cumin “jelly”

Lamb Sliders

red pepper mayo, cauliflower pickles, toma cheese

Truffle Arancini

Parmesan, local honey

Bbq’d Oysters

home made BBQ sauce

Scallion Pancake

kimchi, bacon

Melon Gazpacho Shooters

cherry oil




Roasted Petaluma Chicken Breast

fennel, delicata squash, sage jus

Venison Stew

potato, carrot, parsnip, gremolata

California King Salmon

celery root, braised endive, farro

Porcini Mushroom Risotto

pine nuts, parmigiana reggiano

Wild Boar Tenderloin

prosciutto, “fried rice”, carrot, blackberry

Eye of Ribeye Steak

parsley root, balsamic, sweet potato, fried herb salad

Poached Alaskan Halibut

roasted beet, caramelized fennel

Bone-in Kurobota Pork Chop

sweet potato hash, bacon, apple reduction

Baked Bolinas Rock Cod

fingerling potato, Brussels sprout, leek butter

San Francisco Style Cioppino

mussels, clams, shrimp, crab, Pinot noir tomato sauce

Braised Shortrib of Beef

popover, potato purée, horseradish

Lamb and Leek Sugo

polenta, tomato



At Perkins Catering Co. our goal is to meet the needs of any guest's request.  Menus are hand-crafted by our chefs for each and every event.  We use only in-season produce and the best available local proteins to make every event truly one of a kind.  

The following are some of our past menus:

For an eight person in home dinner,


Grilled Local Stonefruit

Bellwether Farms ricotta cheese, green onion,

wildflower honey, arugula

Sweet Corn Risotto

pine nuts, parmigiana reggiano, chive

Wild Caught California King Salmon

Walla Walla onion soubise, horseradish root,

marinated lemon cucumbers, red wine vinegar

Confit of Petaluma Chicken

zucchini panzanella, natural jus

For a two-hundred fifty person wedding buffet,


Little Gem Lettuces

Pt. Reyes blue cheese, walnuts, pickled onion, green goddess

Grilled Corn on the Cob

white truffle oil, black pepper, sage

Dungeness Crab Mac n Cheese

Pt. Reyes toma cheese, breadcrumb

Wood Fired Vegetables

grilled seasonal vegetables

Wood Fired Hanger Steak

caramelized onion + fennel, mustard seed

Oyster and Raw Bar setup for three-hundred person corporate event,


Trio of Raw Oysters

Tomales Bay Miyagi, Atlantic, and Kumamoto Oysters

Mignonette, homemade cocktail + horseradish

Trio of Cooked Oysters

Barbeque, Baked Oysters Mornay, Bacon Braised Oysters

Ahi Tuna Poke

Chilled Dungeness Crab + Maine Lobster

Sake Marinated Sea Clams