©Blue Heron Catering 2019

  • White Facebook Icon
  • White Instagram Icon
  • White Twitter Icon

Start Planning Your Event Today! 

Let Us Send You A Quote 

Want to work at Blue Heron or The Cannery Cafe?

We are always looking to add to our incredible team. Download an application today and send HERE

 
 

Kosher Style, Indian, and many other global menus available  

Plated, Buffet, Family Style

Complete menus are designed to individual needs and budget.

Blue Heron Catering provides a sustainable Farm-to-Table experience.

Menus are written with the season and supporting our local food-shed in mind,  items subject to change

 

2019 Sample Menu Items & Beginning Pricing 

 

(Legend: Items that are or CAN BE made: V=Vegetarian ⓥ = Vegan GF = Gluten Free)

 

APPETIZERS

Classic Appetizer Platters

*Artisan cheeses from near and far, dried and fresh fruit, crostini (V)

*Smoked salmon, grilled bread, capers, shaved red onion, herbed cream cheese

*Charcuterie of cured meats and salumi, cornichons, mustards and mini rolls

*Seasonal vegetable antipasto; cooked and marinated vegetables (ⓥ, GF)

*Middle Eastern meze; falafel, hummus, baba ganouj, pita chips and dolmas (ⓥ, GF)

*Crudité of the season; raw local vegetables with dips (ⓥ, GF)

*Crostini trio: white bean and swiss chard; fromage blanc, fava bean, meyer   

               lemon; caramelized onion, roast garlic, shaved dry jack and fried sage (V)

 

Premium Plattered Appetizers  

*Grilled Marin Sun Farms beef tenderloin, wild mushroom duxelle, spring onions (GF)

*Pan roasted California white seabass, lemon butter, fried artichoke relish (GF)

*Seafood plateau; peel and eat prawns, steamed mussels, Dungeness crab legs and

               Tomales bay oysters on the half shell (GF)

*Classic prawn cocktail (GF)

 

 Crudos

*Tartare trio tower; hamachi, maguro and sake with wonton chips,

                miso, wasabi crema

*Assorted sushi and sashimi station including maki rolls and nigiri (GF)

*Hamachi tartare, lemon, capers, garlic, parsley on crostini

*Masala crusted salmon on a crispy potato chip with curry mayo (GF)

*Ahi tuna *or beet* poke, scallions, won ton chips

 

Sliders

*Mini Cubans, roasted pork, apple wood smoked ham, swiss, mustard and pickles

*Crispy pork belly, bacon onion “jam” and arugula

*Lamb merguez sausage, mint yogurt, peppercress

*Fresh dungeness crab cakes, spicy slaw, tarragon caper aioli

*Grilled eggplant, goat cheese and basil pesto (V)

*Grilled beef tenderloin, caramelized onions and horseradish mustard aioli

*Memphis hot fried chicken, cole slaw, pickles, caper aioli

*Mini bahn mi of teriyaki chicken, pickled vegetables, cilantro and Sriracha aioli

*Pav bhaji with cashew cream (ⓥ)

 

Deviled Eggs

*Classic deviled eggs, lemon, caper, dill, cayenne (V, GF)

*Chorizo and avocado deviled eggs (GF)

*Dungeness crab and avocado deviled eggs (GF)

*Candied bacon, scallion deviled eggs (GF)

 

Humberto’s Famous Empanadas

*Sweet potato, leek and kale, tomatillo salsa (V)

*Wild mushroom and caramelized onions, chipotle crema (V)

*Chicken with avocado salsa

*Picadillo of beef, ranchero sauce

 

Fun Finger Foods

*Cajun pigs in a blankie; spicy Cajun sausage in butterflake pastry,

            cheddar, mustard

*Korean food truck tacos; scallion pancake, Sonoma Liberty duck confit,      

            nappa cabbage, hoisin sauce

*Lamb “lollipops” with herb mojo (GF)

*Dungeness crab cakes with tarragon caper aioli

* Amaretto roasted figs, goat cheese, peppercress on crostini (V)

*Chinese “to-gos” of pan fried garlic noodles (V)

*Gruyere and chive gougere (V)

*Stuffed cremini mushroom, garlic butter, parmesan cheese, bread crumbs (V)

*Griddled corn cakes with house cured salmon, crème fraiche and dill (GF)

*Moroccan meatballs, chermoula sauce

*Fresh roasted tofu or shrimp spring rolls, sweet and spicy dipping sauce (ⓥ, GF)

 

Mini Pot Pies

*Short rib and root vegetables

*Classic chicken, potato, peas and carrots

*Wild mushroom, kale and garlic (V)

*Ratatouille (V)

*Lobster, potato, peas and carrots

*Shrimp scampi 

 

Action Stations

*Paella; saffron rice with sausages, roasted chicken, shrimp, peppers, peas and olives

*Gourmet Taco Bar with accompaniments; carne asada, carnitas, al pastor,

          crispy shrimp, grilled seasonal vegetables or Chef Humberto’s birria (ⓥ, GF)

*Build your own Crepes (V)

*Mashed Potato Bar with all the fixin's (V)

*Asian Noodle Bar (ⓥ, GF)

 

Premium Action Station

*Oyster party: Tomales bay oysters, mignonette, cocktail sauce and lemons (GF)

 

LUNCH OR DINNER

 

Seasonal Salads

Summer:

*Arugula salad, Cowgirl Creamery’s Mt. Tam, grilled white nectarines, toasted      

          hazelnuts, lemon chive vinaigrette (V, GF)

*Heirloom tomatoes, fresh mozzarella, basil, olives, arugula, caper garlic dressing (V, GF)

Autumn:

*Little gem lettuces, persimmon, Point Reyes bleu cheese, toasted   

          organic red walnuts and champagne vinaigrette (V, GF)

*Roasted butternut squash salad, spiced pecans, arugula, avocado, balsamic red

          onion, green goddess dressing (V, GF)

Winter:

*Baby mixed lettuces, blood oranges, jicama, avocado, queso fresco*,

          citrus chive vinaigrette (V, GF)

*Roasted figs, escarole, endive, applewood bacon bits, feta, white balsamic vinaigrette (GF)

Spring:

*Shaved Delta asparagus salad, chicories, shaved dry jack, toasted pine nuts, Meyer lemon                vinaigrette (V, GF)

*Fresh strawberries, arugula, goat cheese, glazed walnuts, balsamic vinaigrette (V, GF)

Any season:

*Jeff’s famous caesar salad, garlicky bread crumbs and shaved grana padano

*Organic Bloomsdale savoy spinach, mushrooms, balsamic red onions, sheep’s milk   

          feta and roasted garlic vinaigrette (V, GF)

*Watermelon, mint & feta with balsamic (V, GF)

 

*For entrée salads, add grilled Mary’s chicken breast or marinated Hodo tofu for

$3.00 per person

 

Signature Entrees

From the Sea:

*Grilled salmon, citrus, capers and pine nut relish (GF)

*Pan roasted Pacific rock cod, Tuscan salsa verde (GF)

*Rock shrimp puttanesca, penne pasta, capers, olives, tomatoes, anchovies

*Pan roasted California white seabass, lemon butter, fried artichoke relish (GF)

*Sea of Cortez Diver sea scallops, fava bean pesto (GF)

*Seared rare Hawaiian tuna, roasted garlic and castelvetrano olive tapenade (GF)

*Grilled Santa Barbara spot prawns, lobster essence and “frazzled” leeks (GF)

 

From the Field:

*Maple cured pork loin, apple, pear calvados sauce (GF)

*Sweet, spicy, sticky St. Louis style pork ribs (GF)

*Buttermilk fried chicken, country gravy

*Bronzed chicken breast stuffed with chevre, swiss chard, applewood

          smoked bacon. Served with pan sauce (GF)

*Fresh pappardelle pasta; grilled chicken, artichokes, tomatoes, pistachio pesto

*Coq au vin, bacon lardons, pearl onions, mushrooms

*Pan roasted chicken breast, English pea and corn nage 

*Braised lamb shanks, golden raisin and whole grain mustard reduction (GF)

*Roasted rack of lamb, mint pesto and onion marmalade (GF)

*Grilled NY steak, cabernet demi-glace and crispy shallots

*Pan Roasted beef tenderloin, Point Reyes bleu cheese, roasted garlic, chives (GF)

*Grilled tri-tip, wild mushrooms and caramelized onion jus (GF)

*Pan Roasted hanging tender steak “Ajillo” (GF)

*Grilled flatiron steak, creamy cognac and green peppercorn sauce

*Seared rare duck breast, brandy jus, persimmons, shaved fennel and cress (GF)

*Cassoulet of leg of duck confit, andouille sausage, white beans, mirepoix

 

From the Garden: (vegetarian & vegan entrees)

*Butternut squash gratin, braised mustard greens and swiss chard (V)

*Broccoli, carrot and cauliflower mac n’ cheese (V)

*Eggplant ala “puttanesca” (ⓥ, GF)

*Spinach tortellini, basil infused evoo, arugula, roasted beets, walnuts

          and goat cheese (V)

*Local wild nettle risotto, romanesco, meyer lemon, roasted garlic and crispy sun chokes (GF)

*Sweet potato-apple cakes, queso fresco and chipotle-mango salsa (V)

*Farro, organic red walnuts, roquefort and roasted Blossom Bluff plums (V)

 *Portobella mushroom gratin, garlic, spinach and artichoke hearts (V)

*Crispy eggplant stack; pistachio pesto, spinach, grilled zucchini, wild mushrooms (V)

 

Sides

*Creamy polenta, sautéed leeks and wild mushrooms (V, GF)

*Butternut squash risotto (V, GF)

*Asparagus and lemon risotto (V, GF)

*Roasted garlic and EVOO mashed parsnips (V, GF)

*Garlic smashed potatoes (V, GF)

*Confit of yukon gold potatoes (V, GF)

*Herb butter spaetzli (V)

*Corn spoon pudding (V)

*Buttered egg noodles, parsley (V)

*Savory wild mushroom, herb and roasted garlic bread pudding (V)

*Fava bean, sweet onion, corn and purple potato succotash (ⓥ, GF)

*”Marbled” mashed potatoes (GF)

*Baked polenta, sundried tomato and kale terrine (V, GF)

*Herb roasted summer squashes (ⓥ, GF)

*Alsatian cabbage “chou croute” (ⓥ, GF)

*Roasted baby rainbow carrots, rosemary, meyer lemon and chili flakes (ⓥ, GF)

*Herb roasted delta asparagus (ⓥ, GF)

*Roasted kabocha squash, coconut oil (ⓥ, GF)

*Herb roasted winter root vegetables (ⓥ, GF)

Bounty Platters

Summer:

*Heirloom tomatoes, “toybox” cherry tomatoes, evoo, balsamic vinegar, sea salt (ⓥ, GF)

*Roasted summer squashes, aromatic herbs, roasted garlic, evoo (ⓥ, GF)

*Corn cobbettes chive butter, maldon sea salt (V, GF)

 

Fall:

*Roasted butternut, kabocha and delicata squash, brown sugar, maple butter (V, GF)

*Roasted rainbow baby carrots, Meyer lemon, rosemary and chili flakes (ⓥ, GF)

*Shaved and sautéed Brussels sprouts, hazelnuts, sweet onion (ⓥ, GF)

 

Winter:

*Wild foraged mushrooms, fresh herbs and bread crumbs (ⓥ)

*Celery root, parsnips, turnips, rutabagas, herbs and olive oil (ⓥ, GF)

 

Spring:

*Delta asparagus, pistachio dill pesto (V, GF)

*Artichokes, lemon, garlic aioli, seasoned bread crumbs (V)

 

Dessert

*Seasonal fruit shortcake, whipped cream, sweet biscuit

*Mini or full size cupcakes: red velvet, Mexican chocolate, meyer lemon, carrot cake,   

          tequila lime and many more (ⓥ and GF available)

*Warm gingerbread cake, salted caramel, whipped cream

*Molten chocolate cake, berry puree, crème chantilly

*Mini banana and white chocolate cream pies, praline sauce

*Apple, pecan and brown sugar cake

*House made cookie platter; chocolate chip, snicker doodles, Mexican wedding

*Brownies and lemon or raspberry bars

*Chocolate pecan ganache torte with salted caramel

*Fresh berry, lemon and mint trifle (GF)

 

Dessert Bars

*S'mores station

*Old fashioned candy “bar” with vintage candies and chocolates

*Make your own ice cream sundae bar with all the fixins

*Pie Bar: apple, cherry and mixed berry pies, whipped cream, caramel sauce

 

Signature offerings from Blue Heron Catering; Please inquire for pricing

 

Whole Roasted Beast and BBQ – From the Oakland Smoker  

For a spectacular action station! Please inquire about whole roasted pigs, lambs or

goats for your next event. We also smoke whole briskets, pork baby back or St.Louis style ribs and sides of salmon

 

Chefs table events: From small dinner parties and wine pairing dinners to large

affairs, have a chef create a menu just for your occasion, cook for you and interact

with your guests.

***********************************************************

DINNER AND LUNCH PACKAGES WITH COCKTAIL HOUR APPETIZERS

 

The following menu packages are estimates and may vary depending on venue, market fluctuation and client needs. These prices are for menu only and do not include table top rentals or staffing.

 

PLATED

 

*Grand Lake Package for 100+ Guests – Menu price: $32 per person

  • 4 stationary or passed appetizers

  • 2 courses: salad and choice of two entrées

  • 2 sides

  • Table bread  and creamery butter

 

*Jack London Package for 100+ Guests – Menu price: $40 per person

  • 5 stationary or passed appetizers

  • 2 courses: salad and choice of two entrées

  • 2 sides

  • Local bread and creamery butter

 

BUFFET or FAMILY STYLE

 

*Laurel Package for 100+ Guests – Menu price: $38 per person

  • 2 passed appetizers

  • 2 protein based buffet items or stations

  • 2 side dishes or bounty platters

  • Salad

  • Local bread and creamery butter

 

*Skyline Package for $100+ Guests – Menu price: $46 per person

  • 3 passed appetizers

  • 3 protein based buffet items or stations

  • 2 side dishes or bounty platters

  • Salad

  • Local bread and creamery butter

***************

*Menus will vary based on seasonality and customization by the client based on individual client requirements. All pricing is subject to change at any time. Once a contract is signed and deposit made, pricing is secure and you are placed on our calendar. Price is for menu items only and vary based on staffing and rental requirements. Please contact us for a custom menu proposal and quote based on your individual budget and needs.

BACK TO TOP

 
 
 

Corporate and Mid Week Menu Packages 2018

These menus have been created with the corporate and mid-week client in mind as well as the season and our local food shed. We also love to customize menus based on our client’s individual budget, needs and desires.

Let us create a memorable day for you!

ALL PACKAGE PRICING IS FOR 25 GUESTS AND UP

 

BREAKFAST PACKAGES

 

*The Continental - $12.00 per person

  • Select two continental items

  • Comes with coffee, tea and fresh squeezed orange juice

 

*The Continental Plus - $15.00 per person

  • Select 3 continental items

  • Comes with coffee, tea and fresh squeezed orange juice

 

*The Temescal - $17.00 per person

  • Select one continental item

  • Select one breakfast sandwich, hand pie or frittata

  • Comes with coffee, tea and fresh squeezed orange juice

*The Adams Point - $19.00 per person

  • Select one continental item

  • Select any two from breakfast sandwich, hand pie, frittata or hot breakfast items

  • Select one breakfast side

  • Comes with coffee, tea and fresh squeezed orange juice

 

*The Uptown - $22.00 per person

  • Select two continental items

  • Select any TWO from breakfast sandwich, hand pie, frittata or hot breakfast

  • Select any two breakfast sides

  • Comes with coffee, tea and fresh squeezed orange juice

____________________________________________________________________________

 

BREAKFAST MENU ITEMS

 

CONTINENTAL

  • Assorted fresh baked danish

  • Assorted fresh baked croissants and muffins

  • Assorted homemade tea breads

  • Assorted scones and buttermilk biscuits

  • English muffins

  • Yogurt and homemade maple pecan granola

  • Bagel basket; cream cheese, capers, red onion, cucumbers and tomato    

       **Add Alderwood smoked and sliced salmon for $4.00 per person***

 

BREAKFAST SANDWICHES – On buttermilk biscuit or butterflake croissant

  • Griddled ham, cheddar and fried egg

  • Applewood smoked bacon, tomato, avocado and scrambled egg

  • Roasted zucchini, gruyere and basil pesto scrambled eggs

 

BREAKFAST FRITATTAS (with egg)

  • Spinach, mushroom and feta

  • Chorizo, Fiscalini cheddar and avocado

  • Applewood bacon, swiss cheese, lacinto kale and tomato

  • Herbed zucchini, goat cheese and sundried tomato

 

HOT BREAKFAST

  • Plain farm fresh scrambled eggs

  • Farm fresh scrambled eggs with applewood smoked bacon, tomato and cheddar

  • Farm fresh eggs scrambled with Molinari sausage, mushrooms and spinach

  • Hodo tofu scramble with seasonal veggies (no egg)

  • Chilaquiles with scrambled eggs, ancho salsa rojo, corn tortillas, queso fresco and avocado

 

BREAKFAST SIDE ADDITIONS ** INQUIRE ABOUT PRICING**

  • Applewood smoked bacon                                                            

  • Sausage patties                                                                                  

  • Home fries                                                                                            

  • Seasonal fresh fruit salad                                                               

  • Whole fruit                                                                                           

  • Hard boiled eggs (unpeeled)                        

  • Coffee and tea service                                                                     

  • Coffee refresher                                                                                 

  • Add fresh squeezed grapefruit juice

  • Still and sparkling water, ice tea, lemonade            

 

**Dairy free, vegan and gluten free options available**

**We cannot guarantee hot food will remain hot for drop offs**

____________________________________________________________________________ LUNCH PACKAGES

The Jingletown - $14.00 per person

  • Select two sandwiches or entrée salads

  • Select two cold sides

  • Select one dessert

 

The Maxwell Park - $16.00 per person

  • Select three sandwich or entrée salads

  • Select two hot or cold sides

  • Select one dessert

 

The San Antonio - $17.00 per person

  • Select one entrée

  • Select one cold or hot side

  • Select one dessert

  • Includes artisan bread and creamery butter

  • Includes tossed simple garden green salad

 

The Dimond - $19.00 per person

  • Select one appetizer

  • Select two entrees

  • Select two hot or cold sides

  • Select one dessert

  • Includes artisan bread and creamery butter

  • Includes tossed simple garden green salad

 

FOR BOX LUNCHES PLEASE ADD $2.00 per person

includes compostable box, canned water and utensil/napkin pack

Jingletown and Maxwell Park packages 

 

SANDWICHES

  • Grilled eggplant, arugula, tomato, goat cheese and basil pesto spread on focaccia

  • Grilled portobella mushroom “burger” on a brioche bun with pepperjack, lettuce, grilled onion, tomato and garlic mayo

  • Diestel turkey, avocado, tomato, lettuce and sweet onion aioli on sliced wheat

  • “BLAT”;  applewood smoked bacon, lettuce, tomato, avocado and aioli on sliced sourdough

  • Honey ham and jarlsberg cheese with dijon mayo, lettuce and tomato on a butter flake croissant

  • Roast beef, cheddar, caramelized onion, lettuce, tomato, horseradish mustard mayo on sliced sourdough

  • North beach combo; salami, mortadella, prosciutto, provolone with sundried tomatoes, pepperoncini, lettuce, garlic aioli and vinaigrette

 

ENTRÉE SALADS

  • Mixed baby lettuces with glazed walnuts, bleu cheese and breakfast radish

  • Little gem caesar salad with shaved parmesan and garlicky bread crumbs

  • Pacific rim salad of nappa cabbage, green onion, shredded carrots, bean sprouts, water chestnuts, crispy noodles and cilantro  in a sesame soy vinaigrette

  • Greek salad with little gem lettuces, cherry tomatoes, cucumbers, broccoli, feta, olives and oregano dressing

  • Shaved fennel, orange and arugula salad with chive vinaigrette

  • Baby iceberg wedges with crumbled bacon, cherry tomato, glazed pecans and bleu cheese vinaigrette

  • Sonoma heirloom tomatoes with fresh mozzarella, basil, arugula, olives and grilled bread in a balsamic vinaigrette

  • Roasted butternut squash and lacinato kale salad with avocado and green goddess dressing

  • Roasted delta asparagus salad with dill-pistachio pesto, shaved parmesan and rainbow radishes

**Add grilled chicken breast or marinated and grilled tofu to any salad**

$3.00 per person

 

COLD SIDES

  • Shaved brussels sprouts with sweet onion and toasted hazelnuts in a lemony dressing

  • Orzo pasta salad with red lentils, sundried tomatoes, roasted garlic, feta and fresh herbs

  • Classic potato salad with dill, hardboiled egg and creamy whole grain mustard dressing

  • Simple mixed baby lettuces with balsamic vinaigrette

  • Penne and basil pesto salad with olives, endive and toasted pine nuts

  • Carolina cole slaw

  • Fresh seasonal fruit salad

  • Homemade potato chips

 

HOT SIDES

  • Mama’s mac n cheese with 5 cheeses and seasoned breads crumbs

  • Brown sugar baked beans

  • Rosemary roasted potato wedges

  • Steamed broccoli, carrots and cauliflower

  • Grilled mushroom polenta

  • Garlic mashed potatoes

 

ENTREES

  • Fennel and rosemary roasted chicken served with tuscan salsa verde

  • Chicken breast roasted with apricots, almonds and fresh herbs

  • Country kitchen fried chicken with gravy

  • Salmon and shrimp cakes with remoulade

  • Seared 3-pepper crusted Hawaiian tombo tuna with papaya salsa

  • Grilled mahi-mahi with lemon, caper and garlic butter

  • Grilled flat iron steak with sautéed wild mushrooms and caramelized onions

  • Pan roasted bavette steak “chimichurri”

  • Maple and brown sugar glazed pork chops with caramelized apples

  • Fresh pappardelle pasta with grilled chicken, artichokes, tomatoes and

       pistachio pesto

  • Penne puttanesca with sautéed rock shrimp, capers, olives, garlic, anchovies and tomato

 

VEGETARIAN ENTRÉE OPTIONS

  • Butternut squash gratin with braised baby mustard greens

  • Broccoli, carrot and cauliflower mac n’ cheese

  • Spinach tortellini with basil infused evoo, arugula, roasted beets, walnuts and goat cheese

 

DESSERTS

  • An assortment of homemade cookies; chocolate chip, oatmeal raisin, peanut butter and snicker doodles

  • Raspberry “jammer” bars

  • Double chocolate brownies

  • Fresh seasonal pies

  • Fresh seasonal fruit shortcakes with berry puree and whipped cream

 

BEVERAGES, BREAKS AND ADD ONS   **INQUIRE ABOUT PRICING**

  • Coffee and tea service                                                                     

  • Coffee refresher                                                                                 

  • Add fresh squeezed orange juice or ruby grapefruit juice  

  • Still or sparkling water, ice tea, lemonade                          

  • Wine and beer (Please call for a quote)

  • Assorted Kashi and Kind bars                                                                     

  • Hard boiled eggs                                                                                

  • Bowl of apples, oranges and bananas                                       

  • Cookies and brownies                                                                                    

  • Basket of mini buttermilk biscuits    

____________________________________________________________________________                                     

The Piedmont Ave Cocktail Reception - $27. 00 per person

  • Select 5 appetizer bites or platters

  • Select 2 desserts

 

APPETIZER BITES

  • Chicken satay with thai peanut sauce

  • Ahi tuna poke in crispy cups

  • Braised brisket “sliders” with caramelized onions and horseradish shmear

  • Mini Cuban sandwiches with roasted pork, ham, swiss cheese, pickles and mustard

  • Maryland style crab cakes with tarragon caper aioli

  • Butternut squash, kale and goat cheese tarts

  • Mini grilled cheese sandwiches with tomato soup shots

  • Korean food truck “style” tacos with duck confit, hoisin, nappa cabbage, scallion pancake

 

APPETIZER PLATTERS

  • Meze platter of falafel, pita, baba ganouj, hummus and dolmas

  • Alderwood smoked salmon platter with crostini, herbed cream cheese, capers, tomato and red onion

  • Salumi and charcuterie platter with artisan prosciutto and salumi

  • Artisan cheese platter with dried fruit and marcona almonds

 

This catering pricing sheet for mid-week corporate or everyday breakfast and/or lunch events as well as cocktail receptions or mixers.

Please choose items from the seasonal sample menu or let us customize a menu for you.  ___________________________________________________________________________

 

*Drop off meals will incur a city based delivery charge and will be quoted when order is placed*

 

*Sales tax and production charge/gratuity will be added to the total*

 

*WE DO NOT RECOMMEND HOT FOOD ITEMS FOR DROP OFFS

AS WE CANNOT GUARANTEE  FOOD STAYS HOT!