Savoir Faire Catering Santa Barbara and Santa Ynez Valley

SEASONAL MENU SELECTIONS

Creating a menu with Savoir Faire Catering is a mouth-watering experience. We love what we do and we love special events. We are strong advocates of organic and sustainable food practices. We handcraft tasty and artistic dishes with care, using only the finest and freshest seasonal ingredients. Our events reflect our meticulous attention to our client’s wishes and are presented with professional flair and impeccable service. Our seasonal menu options include elegant traditional faire as well as farm to table catering, gluten free, vegan, vegetarian and plant based cuisine.

Look through the sampling of our ideas and then contact us to customize a buffet, family style, stations, or formal plated menu for you.

Spring Summer Fall/Winter Stations

Small Bites

Fava Bean Toasts

with Black Olives and Feta Cheese

Parmesan Risotto Croquettes

with Mint Pesto

Spicy Chilled Sweet Shrimp

with Lime, Cilantro, and Fresh Chili

Salads and Starters

Citrus Avocado Salad

with Red and Green Butter Lettuces and Shallot Vinaigrette

Fresh Fig and Arugula Salad

with Toasted Pecans, Goat Cheese, Crisp Pancetta, and Reduced Port Vinaigrette

Roasted Beet Salad

of Arugula, Toasted Walnuts, and Goat Cheese with Walnut Vinaigrette

Tuscan Kale Salad

with Parmesan, Lemon-Chili Bread Crumbs, and Blistered Almonds with Garlic-Lemon Dressing

Chilled Asparagus Soup

with Chervil Cream

Lemony Leek Soup

with Braised Leek Garnish

Spring Entrées

Mustard-Crusted Salmon

with Green de Puy Lentils and Garlic Jus

Seared Scallops

with Orange-Tarragon Buerre Blanc, Citrus Couscous, and Wilted Greens

Pan Seared Chicken Breast

with Asparagus, Baby Carrots, Garlic Potatoes, and Mustard Jus

Braised Chicken

with Prunes, Olives, Capers, and Creamy Polenta

Lamb Loin Crusted

with Lemon, Herbs, and Garlic, served with Chickpea, Cucumber, and Feta Salad

Beef Tenderloin Steaks

with Red Reduction Sauce served with Roasted Potatoes and Balsamic Shallots

Mustard-Crusted Beef Tenderloin

with Creamy Mustard Sauce and Potato Gratin

Braised Short Ribs Braciole

Italian Style with Tomato and Herbs

Vegetable Plate

with Roasted Asparagus and Sweet Red Peppers with Chickpea Salad, Fresh Tomatoes, Mozzarella, and Black Olive Tapenade

Pappardella Pasta

with Broccolini, Mushrooms, and Crunchy Bread Crumbs

Spring Pasta Primavera

with White Beans, Asparagus, English Peas, Lemon, and Zucchini Flowers

Small Bites

Corn-Leek Cakes

with Smoked Salmon and Heirloom Tomato Jam

Seasonal Ripe Peach

with Fresh Goat Cheese and Mint

Flat Bread Pizza

with Zucchini, Onion, Sweet Corn, and French Feta

Caprese Panzanella

served in Tasting Spoons

Salads and Starters

Little Gems Romaine Salad

with Julienne of Jicama and Radish, Dry Jack Cheese, Sweet Cherry Tomatoes, Toasted Pine Nuts, Avocados, and Lime-Cilantro Vinaigrette

French Haricot-Verts Salad

with Whole Grain Mustard Vinaigrette, Toasted Walnuts, Shallots and Italian Prosciutto

Raw Sweet Corn Salad

with Arugula, Sweet Cherry Tomatoes, Italian Ricotta Salata Cheese, Niçoise Olives, Lemon, and Extra Virgin Olive Oil

Caprese Salad

with Ripe Summer Heirloom Tomatoes, Creamy Burrata, Fresh Basil, and Tuscan Olive Oil

Wild Arugula Salad

with Local Sweet Corn, Sweet Baby Cherry Tomatoes, Italian Salata Ricotta, Shallots, EVOO, Sea Salt and Ground Pepper

Green Goddess Salad

with Little Gems Romaine, Avocado, Cucumber, Rustic Croutons, and Shaved Parmesan

Fattoush Salad

with Crisp Persian Cucumber, Cracker Bread, Sheep Milk Feta, and Olives

Chilled Spicy Green Tomatillo Gazpacho

with Lime Cream

Potato Leek Soup

with Braised Leeks, Shallots, and Yukon Gold Potatoes

Entrées

Halibut

with Tomato Beurre Blanc served with Rice Soubise

Yucatan Barbequed King Salmon

with Citrus and Achiote Spices served with Black Rice and Farro

Wild King Salmon Roasted on Cedar Planks,

served with Basil-Citrus Beurre Blanc

Shrimp Sautéed

in Romesco Sauce, served over Creamy Polenta with Braised Spinach

Grilled Chicken Breasts

with Roasted Tomato-Garlic Sauce or Sweet Corn Salsa

Grilled Tri-Tip Bistecca

with Rosemary, Lemon Zest, Chili de Arbol, and served with Peperonata

Santa Maria Style Spice-Rubbed Tri Tip

served with Classic Red Salsa

Butterflied Grilled Leg of Lamb

with Lemon, Herbs, and Garlic, served with Fennel Tzatziki

House-Made Gnocchi

in Basil Sauce with Zucchini, Yellow Squash, and Heirloom Tomatoes

Grilled Seasonal Vegetables

with Preserved Lemon Polenta, Sautéed Greens, and Basil Pesto

Fresh-Made Pasta

with Sweet Corn, Pancetta, and Herbs

Small Bites

Flat Bread Pizza

with Onion, Mozzarella, Heirloom Tomatoes and Lime Zest

Alsatian Sweet Onion Tarts

with Crème Fraîche, Thyme, and Crisp Bacon

Dungeness Crab Cakes

with Sweet Red Pepper Sauce

Salads and Starters

Grapefruit and Arugula Salad

with Toasted Hazelnuts and Tomato Confit

Fresh Fig and Arugula Salad

with Toasted Pecans, Goat Cheese, Pancetta, Fig, and Reduced Port Vinaigrette

Navel Orange Salad

with Fresh Dates, Almonds, Parmesan, Arugula, and Extra Virgin Olive Oil

Roasted Delicata Squash Salad

with Pumpkin Seeds, Honey, and Ricotta Salata Cheese

Tuscan Kale Salad

with Fried Chickpeas and Toasted Lemon Bread Crumbs

Warm Cumin-Roasted Beet Root Salad

with Honey and Almond Dressing

Carrot and Coriander Soup

Potato Leek Soup

with Yukon Gold Potatoes, Shallots, and Onions

Butternut Squash Soup

with Rosemary and Apple

Entrées

Alaskan Halibut

with Olive Oil-Crushed Potatoes, Almonds, Tomatoes, and Sweet and Sour Shallots

Sea Bass

with Potato Gnocchi, Vegetable Émincée, and Lemon Beurre Blanc

Seared Diver Scallops

with Beluga Lentils, Beets, and Herbs

Coq au Vin

A Classic French Preparation of Chicken Braised in Red Wine

Pan Roasted Chicken

with Gnocchi, Sherry Jus, and Roasted Winter Vegetables

Grilled Flat Iron Steak

with Italian Salsa Verde (Parsley, Garlic, Capers, Lemon, and Olive Oil)

Short Ribs

Braised in Red Wine

Pan-Roasted Cauliflower

with Brown Butter, Hazelnuts, and Pear

Butternut Squash and Ricotta Ravioli

with Crisped Sage in a Brown Butter Sauce

Italian Risotto Station

Chef prepared-to-order Sweet Onion Risotto with selections of:

Fresh Basil Pesto

Lemon-Garlic Shrimp

Bolognese

Italian Sausage

Seasonal Vegetables

Middle Eastern Station

served with Ratatouille, Hummus, Tabbouleh, Melitzanosaláta, and Tzatziki

Grilled Leg of Lamb

with Garlic, Rosemary, Thyme, and Fresh Lemon

served with Ratatouille, Hummus, Tabbouleh, Melitzanosaláta, and Tzatziki

Grilled Pita Bread

Country Salad of Tomatoes, Feta, Cucumber, and Greek Olives

Flat Bread Pizza Station

Corn, Cilantro, Lime, Mozzarella, Feta, and Olive Oil

Crimini Mushrooms, Onions, Mozzarella, Goat Cheese, Garlic Olive Oil, and Fresh Herbs

Heirloom Tomato, Mozzarella, and Lemon Zest

Santa Barbara Grill

Grilled Prime-Cut Santa Maria Tri-Tip

with Zesty Salsa Verde

Grilled Wild Salmon

with Dry Spice Rub served with Basil Butter

Black Bean Chili

with Condiments

Classic Caesar Salad

Flavors of Mexico ~ Taco Carts

Carne Adobada

Grilled Adobo-Marinated Skirt Steak

Pipián Verde

Shrimp in Green Pumpkin Seed Sauce

Tomatillo Sauce

Tomatillo Chicken

Tender Chicken in Spicy Green

Tomatillo Sauce

Vegetable Chili Rajas Con Papas

Salsa de Chipotle ~ Tomatillo-Serrano Salsa ~

Fresh Chopped Tomato Salsa

Flavors of India

Indian Butter Chicken

Indian Shrimp Curry

Jasmine Rice and Dahl

Condiments of Chutneys, Yogurt Sauce, and Indian Breads

California Wine Country

Grilled Tenderloin of Beef

served with a Wine Country Merlot Reduction Sauce

Creamy Garlic Potatoes

Grilled Red Peppers, Eggplant, Zucchini, Mushrooms, and Sunburst Squash

Slider Grill

Rancho San Julian Beef Sliders

with Mature Cheddar, Bacon, Arugula, and Thousand Island dressing

Vegetarian Slider

Served with all the Condiments, minus the Bacon

Italian Grill

Grilled Top Sirloin Florentine

with Tuscan Olive Oil, Sea Salt, Rosemary, Fried Capers, Lemons, and Arugula

Acini di Pepe

with Pecorino Toscano & Fresh Basil

Caprese Salad

with Heirloom Tomatoes, Mozzarella, Basil, Tuscan Olive Oil, and Sea Salt

Mediterranean Flavors

Roasted Local Fish

with Caper Butter

Spaghetti

with Anchovies and Bread Crumbs

Beet Salad

with Marcona Almonds, Pecorino Cheese, and Frisée

From the Sea

Steamed Mussels

with Garlic, Wine, Fennel, and Onion

Served with Crusty Bread