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

 

2023-2024 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 Cubano slider, roasted pork, apple wood smoked ham, swiss, mustard and pickles

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

*Lamb merguez sausage slider, mint yogurt, peppercress

*Fresh dungeness crab cake slider, spicy slaw, tarragon caper aioli

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

*Grilled beef tenderloin slider, caramelized onions and horseradish mustard aioli

*Memphis hot fried chicken slider, coleslaw, pickles, caper aioli

*Pav bhaji slider 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 empanada, tomatillo salsa (V)

*Wild mushroom and caramelized onion empanada, chipotle crema (V)

*Chicken empanada with avocado salsa

*Picadillo of beef empanada 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

*Aussie style handpies; beef or wild mushroom (V)

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

 

Mini Pot Pies

*Short rib and root vegetable mini pot pie

*Classic chicken, potato, pea and carrot mini pot pie

*Wild mushroom, kale and garlic mini pot pie (V)

*Ratatouille mini pot pie (V)

*Lobster, potato, pea and carrot mini pot pie

*Shrimp scampi pot pie

 

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:

*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

$4.00 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)

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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

 

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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  – Menu price: $40 per person

• 3 stationary or passed appetizers

• 2 courses: salad and choice of two entrées

• 2 sides

• Table bread  and creamery butter

 

*Jack London Package – Menu price: $44 per person

• 4 stationary or passed appetizers

• 2 courses: salad and choice of three entrées

• 2 sides

• Local bread and creamery butter

 

BUFFET or FAMILY STYLE

 

*Laurel Package  – Menu price: $42 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  – Menu price: $46 per person

• 3 passed appetizers

• 3 protein based buffet items

• 2 side dishes or bounty platters

• Salad

• Local bread and creamery butter

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**Vegetarian entree option included

*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.

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