Catering Events Planning in Santa Barbara Chef Michael Hutchings
Michael's Catering - Serving Discerning Diners in Southern and Central CaliforniaContact Us at 805.568.1896

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Contemporary Cuisine

Soups | Salads | Main Courses| Desserts

Soups

Cauliflower with Sorrel Fondue and Black Caviar

Chilled Cucumber with Smoked Trout and Snipped Dill

Chilled Tomato and Red Pepper with Avocado

Chilled Watercress Gavroche

Manila Clam Chowder Provencale

Roasted Eggplant

Garlic and Mushroom with Hazelnuts

Salads

Lobster with Mango and Baby Spinach, Passion Fruit Vinaigrette

Seared Ahi Tuna with Minestrone Vegetables and Pasta

Shrimp and Mushroom in Bibb Lettuce, Mustard Vinaigrette

Warm Duck Salad with Hazelnut Vinaigrette

Main Courses

Cod with Caper Berries, Diced Tomatoes and Crisp Potato Cubes Vinaigrette

Seabass on Mashed Potatoes with Diced Lobster and Mushrooms

Monkfish with Curried Mussel Sauce on Spinach

Poached Salmon with Chardonnay Sauce

Sea Scallops with Asparagus-Tarragon Coulis,
Angel Hair Pasta and Asparagus Points

Seared Seabass on a Saffron Broth with Nage Garnish

Trout on Fresh Peas with Marjoram, Lemon Beurre Blanc

Red Wine Poached Seabass on Celery Root Puree,
Pearl Onions and Red Butter Sauce

Scallop Fricassee with Wild Mushrooms

Seared Salmon on Cucumber Salad-Potato Salad with Dill

Breast of Chicken on Baby Bok Choy with Sweet Chili Sauce

Broiled Chicken with Green Tagliatelle and Morel Cream

Chicken Breast on Ratatouille and White Bean Puree

Quail with Tarragon Vinaigrette Boudrain, Braised Celery

New York Steak on a Green Lentils with Bacon

Braised Spencer Steak on Celery Root Puree

Braised Short Ribs and Pearl Onions with Macaroni

Veal Sweetbreads on a Red Onion Marmalade with Demi Glace

Desserts

Champaign Poached Peaches with Lavender Ice Cream

Caramel Flan with Fresh Berries

Red Wine and Balsamic Poached Figs with Hazelnut Shortbreads

Warm Truffle Cake with Berries

Cherry Flan Cake

Mini Tart Tatins with Vanilla Bean Ice Cream

Lemon Tart in a Sable Crust

 

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