A Matter of Taste Catering

• Brie with caramelized pears & apples topped with a strawberry-balsamic reduction
• Herbed & spiced goat cheese balls, gorgonzola with honey, smoked gouda, provolone, sharp cheddar, marinated panela & roquefort cheeses
• Homemade assortment of crackers, bread twists & fresh bread roasted garlic heads, mango chutney, homemade jalapeño jelly & caramelized onion-thyme preserve, herbed & spiced pecans and almonds, roasted tomatoes
• Marinated olives, assortment of homemade cookies and snaps

• Ginger-serrano cream cheese
• Smoked fish pâté
• Marinated jasmine rice balls with wasabi and salmon
• Fish Tartare
• Asian sesame snaps, hoisin crackers and wasabi crostini
• Thai peanut chicken skewers
• Herbed & spiced pecans and almonds
• Orange chili sauce
• Hoisin-mushroom glaze
• Sake marinated cucumber and avocado skewers
• Chocolate-coconut won-tons with a cardamom coulis

• Buffalo mozzarella, basil & tomato skewers
• Herbed & spiced goat cheese balls
• Parmesan curls with balsamic, lemon and olive oil
• Dry Italian salami
• Proscuitto-wrapped fresh bread twists
• Homemade assortment of crackers & herbed foccacia bread
• Roasted garlic heads
• Black olive tapenade
• Roasted red pepper bruchetta
• Herbed & spiced pecans and almonds
• Roasted tomatoes
• Marinated Italian olives
• Savory biscotti

• Ceviche
• Salsa and Guacamole
• Spicy crab cakes
• Smoked tuna
• Poblano aioli
• Chipotle cream
• Totopos, chalupitas
• Homemade bolillos
• Shrimp stuffed with jalapeño cream cheese and a tequila glaze
• Honey-grilled tortillas
• Marinated panela
• Chorizo mixed cream cheese
• Herbed & spiced pecans and almonds
• Seasonal fruit skewers with chile and lime

• Seared tuna on ginger shortbread with a lemon-chive infused oil (cold)
• Smoked salmon atop a homemade dill-citrus cracker with lemon and crème fraiche (cold)
• Fresh ceviche in tortilla cones with avocado puree (cold)
• Smoked fish pâté served on crispy Asian-sesame snaps (cold)
• Smoked tuna with Serrano-cream cheese and cilantro cream atop herbed crostini (cold)

• Brie on foccacia bits with caramelized onion and cranberry-wine coulis (hot)
• Roasted red and yellow pepper bruschetta atop foccacia crostini (cold)
• Brie cheese and wild mushrooms in puff pastry with a balsamic-strawberry reduction (hot)
• Basil, cherry tomato and marinated panela skewers (cold)
• Phyllo cups filled with a red grape, walnut and gorgonzola cheese salsa (cold)

• Spicy chicken satays with a chile-peanut sauce (hot or cold)
  
• Thai chicken tortitas with lime-coconut aioli and flash fried leek (hot)
  
• Chicken and shitake won ton wraps served with a hoisin-mushroom and spicy Thai sauces for dipping (hot)
  
• Pâté on pepper crostini with black currant compote (cold)

• Cinnamon-chili rubbed filet atop savory crackers topped with a maple-chipotle glaze (cold)
• Thinly sliced beef filet atop blue cheese shortbread with a Dijon-cognac mustard sauce (cold)
• Crêpe cones filled with grilled lamb, cucumber and mint yogurt (cold)
• Roasted lamb with artichokes and lemon served in homemade mini gougers topped with mint (cold)
• Pork and lemongrass won tons flash fried and served with a garlic-Thai dipping sauce (hot or cold)

• Scallop tartar with capers, scallions and lime atop Asian sesame snaps (cold)
• Shrimp canapés with Asian coleslaw on wonton chips (cold)
• Ginger glazed shrimp stuffed with herbed cream cheese and cilantro (cold)
• Seared moon scallops tossed in olive oil, capers and chives atop sesame crisps (hot or cold)
• Spicy crab cakes served with an orange-garlic sauce and cilantro sauces for dipping (hot)
• Mini Lobster cheesecakes topped with a cilantro chive infusion (cold)
• Shrimp and crab purses flash fried and served with a plum wine sauce and a spicy fire sauce for dipping (hot)

• Grilled chicken foccacia sandwiches with brie cheese, roasted red peppers and garlic aioli
• Pasta salad with tri-colored rotini noodles tossed with green olives, onion and oven roasted cherry tomatoes in a balsamic cream dressing
• Homemade mango sorbet topped with a lime coulis, served with sugared buñuelos

• Latino shrimp wraps with Monterey jack cheese, julienne of mixed vegetables, bean sprouts, sesame noodles, cilantro and chipotle cream wrapped in a flour tortilla
• Gourmet mixed green salad, oven-roasted tomatoes, red onion, cilantro and avocado in a light tequila-lime vinaigrette
• Coconut cardamom pudding served with a lime coulis and homemade pineapple sorbet

• Pita pockets with roast beef or lamb, horseradish mayo and julienne of fresh seasonal vegetables
• Roasted baby potato salad with gorgonzola and proscuitto
• Chocolate pâté with a vanilla-bean cream and a balsamic-strawberry coulis

• Chilled cucumber-mint soup with brandied shrimp and a roasted red-pepper aioli
• Ginger-chipotle marinated duck with sesame
• Goat cheese over a bed of organic mixed greens tossed in a light Asian ponzu dressing
• Homemade sesame flatbread
• Individual pavlovas with amaretto cream, fresh strawberries, balsamic vinegar and cracked black pepper drizzled with a chocolate-mint reduction

• Salad Course - Deconstructed Greek salad with Grilled Feta & Flash fried purple basil
• Fish Course - Fish Course Pan-seared scallop with pea puree and cumin foam
• Main Course - Main Course Wagyu Beef with grilled spring onion and root vegetables
• Dessert Course - Mango Parfait with a coconut sorbet & citrus cream

• First Course - Tuna Tataki with a dill infusion and asparagus
• Second Course - Oven-Broiled Bone Marrow with a parsley-citrus salad and garlic crostini
• Entremets - Lychee Ginger Sorbet. A refreshing interlude for your palate
• Salad Course - Fennel and Orange Salad with watercress and shaved almonds
• Main Course - Wagyu Beef served with grilled spring onion and a medley of roasted root vegetables.
• Cheese Course - Cheese Course: A selection of artisanal cheeses, paired with seasonal fruits.
• Dessert - Pavlovas with balsamic strawberries, chocolate ganache, and a hint of cracked black pepper

• First Course - Lion's Paw Scallop Aguachile with Spicy Passion Fruit
• Second Course - Grilled Hearts of Romaine Cesar Salad with Cilantro - Parsley Shrimp
• Third Course - Cured Salmon with Broccoli Puree and Caramelized Young Vegetables
• Dessert - Decadent Chocolate Lava Cake with Homemade Vanilla Bean Ice Cream

Starter

• Mini Short Rib Taco with Fresh Tomatillo Sauce, Avocado Puree, Radish Salad, served on a bed of Sweet Potato Puree
Entrée Served Family Style

• Filet Mignon with Demi-Glace Sauce Adobo-marinated Grilled Chicken Breast Argentinian Chorizo
• Baked Potatoes Grilled Vegetables Fresh Salad
• Sautéed Artichokes
• Warm Brussels Sprouts Salad
• Dessert Cheesecake with a Blackberry Compote

• First Course - Italian Mini Pizza with Pesto, Serrano Ham, Calamata Olives, Arugula, and Fig Reduction.
• Second Course - Organic Mixed Green Salad with Burrata Cheese and Basil Vinaigrette.
• Third Course - Stuffed Cannelloni with Meat and Vegetables, smothered in A White Wine and Parmesano Cheese Sauce.
• Fourth Course - Panna Cotta with Passion Fruit

• First Course - Vietnamese Roll filled with Chicken in a Coconut and Peanut Thai Sauce, served with Clear Noodles and Fresh Vegetables, accompanied by a Citrus Miso Pasta Sauce.
• Second Course - Fried Tofu filled with Roasted Tomato and dressed with a Thai-inspired Vinaigrette, served with a Zucchini Salad drizzled in Rice Vinegar.
• Third Course - Curry Shrimp accompanied by Grilled Vegetables, sautéed Jasmine Rice with Preserved Lime, and a garnish of Parsley and Basil.
• Fourth Course - Tapioca Pudding with Coconut Milk, topped with a Mango and Kaffir Lime Sauce

• First Course - Mini Sope topped with Smoked Marlin and Tuna, served with Lettuce, Cream, and Cheese.
• Second Course - Tortilla Soup with Panela Cheese, Avocado, Fried Guajillo Pepper, and Pork Cracklings.
• Third Course - Cochinita Pibil (Suckling Pig) Tacos with Pickled Onion, Drunken Salsa Tatemada, Mexican-style Rice with Grilled Vegetables.
• Fourth Course - Bunuelos (Mexican fritters) with Piloncillo Syrup and Cinnamon, served with Dulce de Leche Ice Cream.

• Salad - Quinoa tabbouleh-stuffed cabbage on roasted yellow pepper sauce
• Soup - Pastry layers filled with purple cabbage and citrus marmalade in onion wine creama
• Entrée - Duck magret wrapped in bacon, blueberry-red wine sauce with star anise, seared lion's mane scallops in herbed oil and bacon, on roasted tomatillo sauce with grilled asparagus and onion rings
• Dessert - Choux pastry filled with passion fruit, topped with burnt French mousse

1. Chicken breast with poblano pepper sauce
2. Beef tips with chile pasilla sauce
3. Fish filet Veracruz style
4. Chicken breast with traditional mole sauce
5. Chiles rellenos stuffed with picadillo
6. Taco bar (Arachera chicken and fish, assorted salsas, flour and corn tortillas, refried beans, grilled serrano chiles, guacamole, sour cream, limes) Free 1-Hour Margarita Bar
7. Shrimp Fajitas
8. Beef Fajitas
9. Chicken Fajitas

Accompaniments (choose two, except for menu #6)

• Garlic mashed potatoes
• Chipotle scented mashed potatoes
• Scalloped potatoes
• Grilled mixed season vegetables
• Sautéed seasonal vegetables
• Asparagus tips
• Mexican Fiesta rice
• Cilantro scented rice
• Poblano rice
• White rice

Soup or Salad (choose one, except for menu #6)

• Onion soup
• Black bean soup
• Cream of zucchini
• Cream of zucchini flower
• Chicken and vegetable soup
• Garlic cream soup
• Vegetable soup
• Caesar salad
• Green salad
• Spinach salad
• Jicama salad

Dessert (choose one)

• Traditional Mexican flan
• Rice pudding
• Chocolate cake
• Ice cream
• Fruit salad

• Soup - Creamy garlic & sage bisque topped with an amaretto cream and chive Infusion served with homemade cracked pepper bread twists
• Salad - Gourmet mixed greens served with honey roasted garlic, sun dried tomatoes, pine nuts and shaved reggiano parmesan in a light citrus vinaigrette
• Entrée - Grilled beef filet medallions topped with a cabernet glaze grilled jumbo shrimp marinated in lemon, thyme and olive oil accompanied by a wild mushroom and black olive hash and grilled asparagus tips
• Dessert - Rich chocolate pâté served with a raspberry coulis & vanilla bean cream
• Coffee service

• Soup - Creamy roasted beet soup topped with tortilla ribbons, avocado puree, fresh cotija cheese and a cilantro infusion served with homemade sun-dried tomato and black-pepper bread twists
• Salad - Gourmet mixed green salad, oven-roasted tomatoes, red onion, cilantro and avocado in a light tequila-lime dressing
• Entrée - Beef filet medallions topped with a chipotle-maple glaze & lobster tails served with a blue-corn butter and cilantro oil, accompanied by a wild mushroom-asiago risotto served in roasted tamale husks, with caramelized onion and fresh thyme on a bed of beet-carrot spaghettini
• Dessert - Cinnamon-sugared buñelos topped with white chocolate mousse and a strawberry-mint-damiana salsa
• Coffee service

• Soup - Creamy, tomato-ginger bisque topped with a sage infusion and served with homemade cracked black-pepper bread twists
• Salad - Gourmet mixed greens with a frisée of wonton, herbed mushrooms, toasted sesame seeds and julienne of cucumber and red beet tossed in a light soy-lime vinaigrette
• Entrée - Beef filet medallions rubbed with a sweet sake glaze, accompanied by grilled serrano jumbo-shrimp brochettes, ginger mashed potatoes drizzled with a cilantro-chive infusion and a beet-carrot spaghettini
• Dessert - Chocolate pâté with a cranberry coulis & vanilla bean-bourbon cream
• Coffee and tea service

• Appetizer - Shrimp egg rolls served with a cilantro sauce and a spicy chipotle cream
• Salad - Spinach salad with fresh strawberries and roasted almonds tossed in a light mint-yogurt dressing served with grilled focaccia bread
• Entrée - Pork loin medallions drizzled with a thyme-port reduction served with Spanish rice and seasonal vegetables tossed in fresh basil pesto
• Dessert - Pecan-encrusted chocolate pâté with a kiwi coulis and vanilla-bean cream

• Appetizer - Nut-encrusted brie baked to melted perfection, accompanied by grilled foccacia bread, honey-roasted garlic and sweet tomato confit
• Salad - Exotic mixed greens with roasted tomatoes, spiced pine nuts and gorgonzola cheese served with a lemon-basil vinaigrette
• Entrée - Grilled filet of beef in a Cabernet glaze served over wild mushroom, potato and black olive hash accompanied by grilled asparagus tips
• Dessert - Chocolate pâté with a vanilla-bean cream and a balsamic-cranberry coulis

• Appetizer - Shrimp eggrolls served with a spicy orange-garlic sauce and a sweet miso sauce for dipping
• Salad - Mixed green salad with toasted sesame seeds, julienne of cucumber and beet, avocado and cilantro tossed in a light Asian ponsu dressing
• Entrée - Seared tuna served with ginger mashed potatoes, spicy Asian string beans accompanied by a cilantro sauce and chive-infused oil
• Dessert - Coconut-cardamom pudding served with a lime coulis and homemade pineapple sorbet

• Appetizer - Tequila-glazed shrimp stuffed with cilantro cream cheese
• Salad - Gourmet mixed greens tossed with squash blossoms, jicama and fresh cheese marinated in chile de arbol in a light citrus vinaigrette
• Entrée - Seared moon scallops with a mushroom-tomatillo salsa and fresh corn cakes topped with black bean, poblano chile and tomato salad
• Dessert - Tequila cheesecake topped with a lime coulis

• Appetizer - Spicy crab cakes served with an orange-garlic sauce and a hoisin-mushroom sauce for dipping
• Salad - Exotic mixed greens, green papaya mint and candied garlic served with a light Thai vinaigrette
• Entrée - Boneless breast of chicken in a light coconut-curry sauce served with jasmine rice and a sautéed julienne of vegetables
• Dessert - Homemade vanilla-bean ice cream wrapped in a light, airy dessert crepe served with a banana-pistachio-chocolate compote

• Quesadillas
• Spaghetti Pomodoro
• Ham and Cheese Pizza

† Select one. Free with purchase of minimum full-priced order

• 50% Off Adult Menu Price

• Full Price from Adult Menu

• Delivery Only
• For larger groups, please request quote
• Roasted Turkey rubbed with fresh rosemary and sage
• Traditional herbed stuffing
• Fresh cranberry sauce with cinnamon and cloves in a red wine reduction
• Mashed potatoes
• Gravy
• Savory green beans with garlic and basil
• Baked-candied sweet potatoes
• Homemade pie

• Cornish game hens with fresh orange and candied ginger
• Baked oyster stuffing
• Grilled spaghetti squash tossed with garlic, sage and olive oil
• Ginger-mashed potatoes drizzled with a chive infusion
• Asian string beans tossed with toasted black sesame seeds and spicy chili flakes
• Cinnamon-pumpkin flan with a pumpkin seed praline and fresh bourbon cream