These are sample menu items custom crafted by our Culinary Arts Professionals. 

If you have a specific menu in mind for your event, our Chefs are more than happy to accomodate your needs!


  • Fiddlehead Fern, Mixed Greens, and Champagne Vinaigrette 
  • Morel Mushrooms, shaved parmesan, Frisee, Walnut oil dressing 
  • Mixed Greens and Walnut oil dressing, Shaved aged Gouda.
  • Kadota Fig, Baby Arugula, Mixed greens, Warm Goat Cheese, Sautéed Apple, Hazelnut, Crispy Prosciutto, Pomegranate and Fig dressing 
  • Radicchio, Baby Spinach, Shaved Fennel, Celery Root, Red Onion, Pomegranate Seeds, Shaved Pecorino, Lemon Cream dressing
  • Endive Lettuce, Poached Pears, Roquefort Blue Cheese and Candied Walnuts​ 

Entreé Samples

Appetizer Samples

​Crostini Toast:

  • Tomato Jam with Micro Basil
  • Balsamic Roasted Vegetables with Herb Ricotta Cheese
  • Heirloom Cherry Tomato with Pickle Reno
  • Brie and Honeycomb
  • Sun-dried Tomato and Olive Tapenade
  • Lemon Cream Cheese with Strawberries and Balsamic Reduction


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Salad Samples


  • Picadillo
  • Chicken
  • Mushroom

​Charcuterie/Cold Options:

  • Charcuterie Platter or Cups
  • Cheese Platter or Small Plates
  • Fresh or Roasted Seasonal Vegetable
  • Platter Fresh in Seasonal Fruit Platter 

Baked Phyllo Cups:

  • Goat Cheese and Apricot
  • Blue Cheese and Poached Pear
  • Farmers Cheese and Honey with Pistachio
  • Feta with Watermelon and Mint. (Cold) ​


  • Shrimp and grits
  • Chicken biscuit sliders
  • Tostada ceviche (Cold)
  • Pork Egg Rolls
  • Won Ton Wrapped Sesame Chicken
  • Charcuterie Cups


  • Stuffed Figs with Honey
  • Fried Yuca with Garlic Mojo Sauce
  • Tomalitos de Papa Rajas
  • Tostada Cauliflower Ceviche
  • Avocado Vegetable Sushi
  • Egg Rolls
  • Fruta con Chili Cup
  • Elote Cup
  • Mini Cheese Platter
  • Spinach Artichoke Dip 


  • Roasted Chicken with Apricot and Wild Rice
  • Lemon Herb Roasted Chicken with Roasted Potatoes
  • Chicken with Poblano Cream Sauce with Cilantro Rice
  • Chicken with Miso Citrus glaze with Jasmine Rice
  • Roast Duck with Orange Bourbon Glaze
  • Lemon Rosemary roasted Chicken or Duck with Wild Rice
  • Chicken Pot Pie with Puff Pastry Top
  • Cornish Game Hen with Pomegranate Gastrique
  • Mole de Pata Duck with Oaxaca Mole served with Saffron Rice. 


  • Tri Tip with Chimichurri with Fried Yucca and Garlic Mojo sauce
  • Peppercorn Encrusted Roast Beef with Horseradish Mash Potatoes
  • Yankee Pot Roast with Braised Heirloom Carrots and Baby Potatoes
  • Braised Short Ribs in Rioja Sauce with Corona Mashed Potatoes
  • Meatloaf with Tomato Gravy and Golden Mashed Potatoes
  • Beef Pot Pie with Puff Pastry Top


  • Chili and Garlic Shrimp with Green Onion Lemongrass Rice
  • Salmon with Miso Citrus Glaze with Jasmine Rice
  • Roasted Salmon with Dill Mustard Sauce and Young Potatoes
  • Lobster Cavatappi with Fontina, Gruyere and White Cheddar Sauce
  • Halibut a la Barigoule with Carrots and Uncured Bacon
  • Baked Garlic and Parmesan Halibut served with polenta 

Vegan Options:

  • Roasted Golden Beet ravioli filled with Cashew Cheese in a Basil Balsamic Reduction
  • Blue Corn Sopes with Jackfruit Tinga, Mango Salsa and Cashew Cotija Crema.
  • Spring Vegetable Risotto with Cashew Parmesan.
  • Braised Jackfruit with Mushrooms served over Horseradish Mashed Potatoes topped with Crispy Onions

All dishes Served with seasonal vegetables and prepared in the best way to enhance appreciate their freshness.