• 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 

​Charcuterie/Cold Options:

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



  • 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


  • 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. 

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!

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

Salad Samples

Baked Phyllo Cups:

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


  • Picadillo
  • Chicken
  • Mushroom