Crisp Catering Sample Menus
Crisp Catering has built our reputation on the fact that we are not a “cookie cutter” caterer. Each of our events are as unique as our clients. We customize our menus based on your needs and wishes. We provide these sample menus as only a reference point to help you. Talk to us about your needs and we will create the perfect menu for your event.
Seasonal Ingredients
Located in Sacramento, California, Crisp Catering is in the heart of California’s fertile agricultural land. All our menus and recipes take advantage of the bounty this area has to offer. Not only do we have our suppliers making sure we get the best and the freshest of ingredients, but if you look closely at a local farmer’s market, you just may see our owner Joe Thompson perusing the goods looking for that extra special ingredient.
Farm-to-Fork
The Sacramento area has been good to us, so we do our best to repay the farmers, ranchers, dairies, and other producers and vendors in our area by developing a special Farm-to-Fork 150 mile menu. On this menu, every item we offer is made 100 percent from local suppliers — from the meat and vegetables all the way down to the salt we use to spice it with. If it can’t be gotten within 150 miles of our kitchen in downtown Sacramento, we will not serve it. Unlike our regular menus, where if you really wanted to have squash in April we could get it (although we recommend you stick with squash in the fall), our selection has to be a bit more finicky. Although not to worry, northern California has the best produce, meats, fish, poultry regardless of time of year. The 150 Mile Menu is by special request.
Amuse Bouche Sample Menu
- Seared Ahi Mini Tacos with Coconut Thai Slaw
- Cheddar Scallion Risotto Round
- Lobster and Pea Salad Petite Sandwich
- Duck B.L.T. Mini-Sandwich
- Individual Crudités
- Duo of Dim Sum – Mini Vegetable Potsticker (Thai Basil Oil) and Shrimp Shu Mai (Curry Aioli)
- Korean Beef Bulgogi (Satay/Bamboo Stick) with Soy Ginger Reduction
- Shaved Fingerling Potato Chip with White Anchovy Filet and a Chive Mousse
- Grilled Lamb Amuse Bouche Burger
- Shrimp and Caviar on a Herb Toast Round with Fig Aioli, Baby Rocket Greens, Caramelized Onions and Goat Cheese
- Shrimp and Caviar on a Herb Toast Round
- Crab and Three Cheese Mac N’ Cheese
- Chicken Pot Pie Petite Filo Cup
* Ask about our Farm-to-Fork Menu which utilizes fresh, local ingredients.
Hors D’ Oeuvres Sample Menu
- Herb Goat Cheese Crisp with Mushroom Ragout
- Philly Cheese Steak Spring Roll
- Shrimp Cocktail -Tini
- Petite Open Faced BLT Sandwich
- Crispy Duck in a Sweet Potato Boat with Scallions
- Beef and Sausage Brochettes with Red Bell Pepper Sauce
- Pesto Marinated Grilled Lamb Chops with Makers Mark GlazeMini Roasted
- Chicken and Rosemary Pizza with Caramelized Onions and Goat Cheese
- Smoked Turkey with Cranberry Chutney in a Fillo Cups
- English Cucumber Rounds with Zesty Crab Salad
- Chilled Asparagus Shooter with Crème Fraiche
- Carrot Shooter with Hawaiian Ginger
* Ask about our Farm-to-Fork Menu which utilizes fresh, local ingredients.
Salads & Soups Sample Menu
- Mushroom, Gruyere Cheese, Radicchio, Lemon Parsley Vinaigrette
- Celery Root, Fresh Parsley, Shredded Carrots, Radicchio, Lemon Herb Vinaigrette
- Mango and Avocado Salad with Peanut Dressing
- Orange – Asparagus Salad with Raspberry Vinaigrette
- Mixed Field Greens with Bleu Cheese, Cherry Tomatoes, and Shaved Red Onions with a Citrus Vinaigrette
- Grilled Romaine Salad with Roasted Garlic Dressing
- Roasted Red Potatoes, Red Pepper, Eggs, Celery, Shaved Red Onions, Spinach, Whole Grain Mustard Aioli
- Grilled Parmesan Polenta, Mixed Greens, Shaved Red Onion, Crumbled Feta Cheese, Red Wine Herb Vinaigrette
- Roasted Butternut Squash Soup with Roasted Red Peppers and Crème Fraiche
- Grilled Pepper Salad with Currants, Capers and Feta
- Corn and Bell Pepper Chowder
- Pea Salad with Radishes and Feta Cheese
- Creamy Pumpkin Soup with Crème Fraiche
* Ask about our Farm-to-Fork Menu which utilizes fresh, local ingredients.
Entrees Sample Menu
Beef
- Rosemary Marinated Flat Iron Steak with Balsamic Onions and Bleu Cheese Butter
- Blackened New York Steak with Red Wine Reduction and Fried Onions
- Peppered Crusted Rib-Eye Steaks with Red Wine Reduction
- Beef Tenderloin with a Horseradish Garlic Crust
- Beef Steak Neptune with Dungeness Crab and Grilled Asparagus
- Boneless Short Ribs with Braised Tomato and Fennel
- Peppered New York with a Cognac Cream Sauce
- Flatiron Steaks with Shiitake Mushrooms and Sweet Soy Sauce
Pork
- House Cured Pork Loin with Chervil and Orange Honey
- Apple Cider Brined Pork Tenderloins with Bourbon Sauce
- Panko Crusted Pork Tenderloin with Sweet Chili Oil and Sweet Soy Reduction
- Grilled Pork Chops with Tarragon Cream Pan Sauce
Lamb
- Grilled Lamb Chops with Brown Sugar Glaze
- Cheese and Herb Crusted Rack of Lamb
- Braised Lamb Shank with Roasted Tomato Sauce
- Grilled Lamb Chops with Balsamic Vinegar and Fresh Mint Vinaigrette
Chicken
- Bacon Wrapped Chicken with a creamy Parmesan sauce
- House Brined Chicken Breast with Lemon Thyme Cream Sauce
- Spinach Parmesan Stuffed Chicken Breast with Wild Mushroom Marsala Sauce
- Chicken Parmesan with Roasted Tomato Sauce
- Herbed Chicken Breast in a Marsala Mushroom Sauce
- Chicken Picatta with Lemon and Capers
- Basil Pesto Stuffed Chicken Breast with Parmesan Cream
- Grilled Chicken Breast with Roasted Red Pepper and Corn Salsa
- Tomato Braised Chicken Breast with Caramelized Shallots
- Stir Fried Chicken with Bok Choy and Fresh Ginger
- Chicken in Tarragon-Mustard Cream Sauce
Seafood
- Seared Salmon with Grilled Pineapple Salsa
- Baked Mango Ginger Swordfish
- Honey Brined Halibut
- Seared Wasabi Tuna with Avocado Cream and Maple-Soy Sauce
- Grilled Salmon with Jalapeno Lime Butter
- Grilled Sea Bass with Tomato Puree on a Bed of Arugula and Peppers
- Fillet of Salmon with Fennel, Tomatoes
- Pepper Crusted Prawns
- Mixed Seafood Cakes with Herb Relish
- Salmon Cured with Horseradish and Dill
- House Cured Salmon Filet with Miso and Basil Crust
Vegetarian
- Eggplant Parmesan with Roasted Tomato Sauce
- Wild Mushroom Stroganoff
- Risotto with Broccoli Rabe
- Cheese Tortellini with Pesto and Parmesan
- Balsamic Marinated Portobello Mushrooms
- Roasted Vegetable Lasagna
- Vegetable Polenta Lasagna with Tomato Cream
- Grilled Vegetable Skewer
- Chiles Rellenos with Ricotta and Spinach
* Ask about our Farm-to-Fork Menu which utilizes fresh, local ingredients.
Sides Dishes Sample Menu
- Butternut Squash Mac and Cheese
- Green Bean Almondine
- Caramelised Carrots and Onions
- Roasted Butternut Squash with Brown Butter
- Cheddar Scallion Mashed Potatoes
- Roasted Red Pepper Mashed Potatoes
- Bleu Cheese Potato Gratin
- Herb Marinated Grilled Seasonal Vegetables
- Basil Buttered Green Beans
- Stilton Potato Gratin
- Wild Rice Pilaf with Golden Raisins, Dried Cranberries, and Walnuts
- Saffron Herb Risotto on a Portobello Mushroom Raft
- Rosemary Garlic Roasted Red Potatoes
- Rice Pilaf with Pistachios and Prunes
- Grilled and Chilled Seasonal Vegetables
- Tomato and Basil White Bean Ragout
* Ask about our Farm-to-Fork Menu which utilizes fresh, local ingredients.
Dessert Sample Menu
- Dessert Pops
- Strawberry Short Cake Shot
- Petite Fruit Tartlets
- Chocolate Cannolis
- Fresh Fruit Stack with Berry Coulis
- Mini Fruit Tartlet
- Chocolate Mousse
- Individual Boston Creme Pie
