Fall
Salad
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
Soup
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
Appetizers
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
Entrees
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