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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International Dinner Menus

Appetizers | Salads | Main Courses| Desserts

APPETIZERS

MOZZARELLA BRUSCHETTA
d' Angelos French bread with a basil and mozzarella topping

ROULADE OF SMOKED SALMON AND CRAB
Served with with a horseradish cream

GOAT'S CHEESE MOUSSE WTH CARAMELIZED GARLIC
Laura Chenel goat's cheese piped on brioche rounds with caramelized garlic

PORCINI MUSHROOM CRISPS
Caramelized onions set on all butter puff pastry
and topped with porcini mushrooms and parmesan

CAROLINA CRAB CAKES
Lump crab cakes with garden herbs served with a saffron-garlic mayonnaise

BAKED BLUE
Gorgonzola baked in flaky pastry with walnuts and honey braised radicchio

DUXELLE OF THREE MUSHROOMS PALMIER
Seasonal mushrooms puree rolled in flaky pastry with kalamata olives and oregano

PRAWN TEMPURA
Shrimp in a crispy rice flour crust served with a spicy mustard sauce

TATAKI TUNA
Seared tuna with a wasabi mayonnaise and pickled ginger

SALADS

WALDORF MY WAY - Asian pears, Belgian endive, roquefort and toasted hazelnuts with a hazelnut oil dressing

MIXED GREEN SALAD - Farmer's market salad mix with a walnut vinaigrette and vine ripe tomatoes and toasted walnuts

HEARTS OF BIBB LETTUCE - Fresh raspberries, feta cheese and a fruity raspberry vinaigrette

BABY SPINACH SALAD - Crisp pancetta fans, caramelized red onions with thyme, emulsified red wine vinaigrette and poached eggs

WATERCRESS AND ENDIVE SALAD - Endive spears, watercress with slivers of toasted almonds, fresh citrus segments

MAIN COURSES

ROASTED PORK CHOP - Iowa pork pan roasted with an apple-veal demi glace, sweet potato galette and tiny green beans

TENDERLOIN OF BEEF - Filet of beef pan seared with a foie gras medallion and a cabernet demi glace, potatoes fondant and farmer's market vegetables

BREAST OF CHICKEN ALBUFERA - Morel stuffed breast with a creamy sauce from Escoffier, braised leek and carrot julienne and wild rice galettes

FILLET OF DOVER SOLE BONNE FEMME - White wine poached Dover sole with mushrooms in a chardonnay sauce, pan wilted spinach and tiny Vichy carrots

PAN SEARED WILD SALMON FILLET ST. JAMES - Dressed on a celery root puree with truffle oil, beurre blanc sauce with a confetti of seasonal vegetables

PAN ROASTED BREAST OF CHICKEN - Truffle stuffed breast of chicken set on purple mashed potatoes, light madeira wine jus with baby carrots and vegetable pearls

WILD MUSHROOM PARMEGGIANO - Seasonal wild mushrooms layered with eggplant, basil marinara and imported parmesan cheese

ROASTED TENDERLOIN OF BEEF ANGLAISE - Tenderloin of beef served with classic Yorkshire pudding, pan wilted spinach, creamed corn and horseradish

DESSERTS

KEY LIME TART- French style key lime pie with a macadamia nut crust

MY MOTHER'S LEMON CHEESECAKE - Lemon scented cheesecake on an Oreo crust

TIRAMISU - Italian classic with house made lady finger, Scharfenberger chocolate and dark rum

FRESH BERRY SABLE - hazelnut shortbread cookies layered with berries and served with a truffle-honey ice cream

CANNOLI CALIFORNIA- Jean Bertranou's rich chocolate-honey mousse in a crisp pastry tube

CLASSIC PECAN PIE - Pecan halves baked in a rich crust and served with vanilla bean ice cream

COUPE OF GAVIOTA BERRIES "AU POIVRE VERT" - Local berries flamed with cognac and green peppercorns served in a ginger tulip shell and pineapple ice cream

ROULE MARQUISE - flourless chocolate cake with seasonal berries and a raspberry coulis

 

© 2011 Chef Michael Hutchings / Michael's Catering

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