Plated

Below are some menus for inspiration.

We encourage you to contact us for your custom event proposal based on your needs.

Moroccan Nights Dinner

- PASSED HORS D’OEUVRES -

Potato and pea Samosas | spicy mint chutney

North African chermoula shrimp

Dukkah spiced chicken skewers | Meyer lemon ponzu sauce

Grilled filet panini | Moroccan salsa, horseradish cream

- PLATED SALAD -

Spring fattoush salad | snap peas, cherry tomatoes, cucumbers, shaved radish, baby arugula, romaine, mint, spring onions, cilantro, crumbled feta, sumac and lemon vinaigrette

Grilled traditional and garlic naan | yogurt and lemon dipping sauce

- PLATED ENTRÉE -

Guests will pre-select from the following items:

Moroccan spiced lamb tagine | apricots, pickled red onions, mint petals, scallion and pine nut couscous

Za’atar dusted salmon | charred eggplant, couscous with dates, ginger and garlic

Toasted chick pea patties | spiced yogurt, tomato-cucumber salsa

- PLATED DESSERT -

Clementine orange cake | seasonal berries, whipped cream

- SPECIALTY SIP -

Moroccan spiced mint tea julep with bourbon

Santa Barbara Summer Lunch

- STATIONED HORS D’OEUVRES -

Wordly Artisanal Cheese Station | seasonal fresh and dried fruit, olives, nuts, quince paste, artisan breads, crackers

- PLATED SALAD -

Roasted peach and burrata salad | toasted almonds, wild arugula, pickled red onion

- PLATED ENTRÉE -

Herb and citrus roasted chicken | oven dried tomato chimichurri, roasted baby potatoes, romanesco, sautéed peppers

- PLATED DESSERT -

Balsamic fig and berry pavlova | vanilla bean creme

Fall Fireside Plated Feast

- STATIONED HORS D’OEUVRES -

Crostini bar | selection of fresh breads and crostini, kale pistachio dip, artichoke parmesan dip, caramelized onions, crumbled blue cheese, roasted peppers, kumquat marmalade, tapenade, fresh mozzarella, ricotta, herbed goat cheese

- PASSED HORS D’OEUVRES -

Chicken spiedini | cilantro chili sauce

Potato and pea Samosas | spicy mint chutney

Spicy ahi | ginger-yuzu sauce and Carpinteria avocado in crispy cups with cucumber relish

Southern pimento dip | house-made pimento cheese toasts with pickled beet

- PLATED SALAD -

Watercress and asparagus salad | avocado, shaved artichokes, Parmigiano-Reggiano, Meyer lemon vinaigrette

Artisan bread and Himalayan salted butter

- PLATED ENTRÉE -

Guests will pre-select from the following items:

Prime flat iron steak | artichoke-potato hash, black olive aïoli

Chilean seabass | Moroccan salsa, asparagus, fingerling potatoes

Roasted brassicas and lentils | rhubarb, halloumi cheese, pumpkin spiced furikake

- PLATED DESSERT -

Strawberry and raspberry compote | black sesame biscuit, white chocolate-long pepper cream

We are here for you! Start your proposal now by either: calling our team at 805.339.9665, OR provide us with the details below for your event and we will contact you.

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