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BREAKFAST  |  LUNCH   |   HORS D'OEUVRES

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Entrée Choices (some items to choose from)
Macadamia Nut Crusted Chilean Sea Bass finished with a Pineapple & Rum sauce  
Espresso & Di Jon Crusted Tenderloin finished with a Port reduction
Thai Garlic and Ginger Grilled Salmon
Wild Salmon Grilled and Basted with a blend of Raspberries and Chipotle Peppers
Tri Tip Sirloin served with Triple Peppercorn sauce & Chimichurri
Prime New York Strip grilled and served with a blend of Peppers, Onions and Mushrooms
Rack of Domestic Lamb rubbed in Di Jon and Garlic and slow roasted, drizzled with a Port & Balsamic Reduction

Salads
Jordan’s Caesar Salad
Mixed Greens with an array of fresh Vegetables
with Aged Balsamic Vinaigrette
Heirloom Tomato, Buffalo Mozzarella and Basil

Sides
Horseradish Mashed Potatoes
Roasted Garlic Mashed Potatoes
Garlic Fingerlings
Rosemary Roasted Potatoes
Jasmine Rice

Appetizer
Mini Crab Cakes set with a Spicy Tartar or Roasted Red Pepper sauce
Spinach & Goat Cheese Puffs
    Shrimp Cocktail


Buffet Sample Menu:

Entrees:

Charcoal grilled Santa Maria style Tri Tip grilled and finished with Pico
Chicken Enchiladas with Green Chili Sauce and Cheese
Charcoal Grilled Salmon Painted with a blend of Fresh Raspberries and Chipotle Peppers

Served with California Mixed Vegetables and Rosemary Roasted Potatoes



Grilled Lobster

Seafood Buffet:

New England Clam Chowder
Crispy Shrimp and Crab Cakes
Oyster and Crab Clusters
Steamed Red Bliss Potatoes

Shredded Beef Machaca
Flour Tortillas, Pico de Gallo and Guacamole

Chilled Gazpacho

Grilled Margarita Chicken
Cheese Enchiladas

Fiesta Buffet:

Saffron Rice   

Grilled Asparagus
Roasted Pork Loin

Ceviche de Camaron y Scallop
Fresh Limes, Cucumbers, Cilantro and Onions

Vegetables

Oriental Express:

Noodle Salad
Asian Won Bok Salad
Beef Broccoli Salad
Wok Fried Asian

Chef to Prepare Wok Fried
Shredded Pork, Rice Noodles, Broccoli, Bamboo Shoots, Red Onions, Carrots in a Hoi Sin Sauce

Chilean Seabass

Chef to Grill to Order
New Zealand Roasted Garlic Lamb Chops served with Cole Slaw and Dijon Mustard Sauce

Tuna Nicoise Salad
Fresh Hawaiian Tuna, Haricot Vert, Boiled Eggs, Yukon Gold Potatoes

Taste of The Desert:

Hearts of Romaine Salad
Cascade Mix tossed with Almonds, Pears, carrots and Raspberry Vinaigrette

Beef Steak Tomato Salad
Assorted Heirloom Tomatoes, Fresh Basil, Extra Virgin Olive Oil, Saga Blue Cheese and Citrus

Dinner / Buffet Sample Menu: