310.558.8190 310.871.

4088
www.contemporary-catering.com
events@catering-info.com

Cover Photo Courtesy of Boutwell Studios

Who We Are and What We Do
Contemporary Catering is a unique, full-service catering and event production company that
specializes in custom event creation. Our event team can handle every aspect of your party,
including menu design, rental needs, location selection, valet services, lighting and event design.
Our progressive and perfectionist attitude sets us apart from other companies and is what gives
each event a signature style. We are the best at what we do and we know it…..our goal is to prove it
to you.

Fabulous Food and Fantastic Presentations

Rest assured, your food will taste as fabulous as it looks. From preparation to presentation, we take
pride in providing unique hors d'oeuvres, buffets and complete formal sit-down meals that are not
only delicious to the mouth, but also to the eye. Because we are an established 10 year veteran of
the event production and catering industry, our resources and capabilities are endless. If we are
simply providing food for an office event, or producing a wedding or fundraiser for 500 guests, you
can count on amazing food.

First-Class Service and Resources

Our client service, attention to detail and focus on your preferences extends from our food to our
wait staff, location sites, floral design and other event planning services. We have working
relationships with the best vendors in Southern California and they know that to keep our business,
they must consistently deliver exceptional products and services. We always deal with numerous
companies on your behalf to make sure you are getting the best price, product and service.

Why Us?
From an informal cocktail party for 20 to a formal event for 500, our goal is to make your event
stress free. We worry and work hard so you don’t have to. We will also work with your budget,
whatever the size. Since May 1997, we have devoted ourselves to bringing innovative, out-of-the-
box catering concepts for every type of budget and every type of event. We specialize in off-site
catering for private parties, corporate events and weddings in Southern California. We provide
catering services and beverage services, as well as event staffing, entertainment, valet services and
just about any other event related services one might need to make an event complete.

How to Use This Package

Our menu is separated into different cuisines from around the world. We want you to feel free to
mix and match as many items from as many categories as you wish. Pair your selections with the
catering price package that best suits your tastes, needs and budget. If there is something you don’t
see on our menu, please don’t hesitate to ask. Our goal is to make each event a unique experience
and special requests are never a problem. Please call one of our event specialists with any questions
you might have, or to get information on menus and services that are not in this package.
 About Our Team

Nathaniel Neubauer :: Owner, Director of Operations

Nathaniel’s mom says it best: “When Nathaniel was turning three, I asked him what he wanted for
his third birthday. He said, ‘Quiche.’” It seems that ever since, Nathaniel’s love for food has never
been far from reach. Raised in California, he attended the University of Santa Barbara and
pursued a degree in the biological sciences—a study which only intrigued him more with regards to
the intricate chemistry of food.

Throughout college, his experiences serving and bartending in clubs and restaurants in Southern
California helped him to hone his customer service skills. Shortly after, he combined his love of
food and customer service and entered restaurant management. For years he directed front of the
house management, kitchen management and menu design for Harbor Restaurant and Long
Boards Grill on the Santa Barbara pier, leading his team in consistently plating 1,300 plates per
day.

At the World-Famous El Paseo in Santa Barbara, Nathaniel found the beginnings of his passion for
special events as managing partner. While coordinating their annual week-long fiesta parties and
planning corporate holiday events and weddings, he discovered how to combine his love for fine
cuisine and special event management.

From there, Nathaniel’s transition to the catering industry was inevitable. He and Contemporary
Catering, then a young, boutique caterer, were a match made in heaven. With his presence,
Contemporary Catering quickly became a major contender in the Los Angeles catering industry.
He focuses daily on generating the volume and client base necessary for the foundation of a
successful, client-oriented company specializing in custom-created menus. From overseeing
production and operations management to designing a nine-course tasting menu with five-star
service, Nathaniel’s dedication to his clients and his company is unparalleled.

Jenny Dennis :: Director of Production

Jenny’s experience in production comes from eight years in the competitive dance industry. She
began as a dancer helping out the event manager for a small local dance contest and soon found
herself accepting offers from event managers all over the region to take over their projects. From
producing full-scale state-wide dance competitions à la Dancing with the Stars to coordinating
regional dance showcases and formal balls, Jenny was determined to master every aspect of event
production from the ground up. From the very beginning she learned hands on about event layout
& design, lighting design, music concepts, vendor coordination, and executed it all at performance
level.

It was an easy transition to the event production side of catering in early 2007. Her drive to
execute each moment of every event to perfection is what makes her strive for excellence at every
event. “We produce events every week, sometimes every day,” she says. “But I’m acutely aware that
for our clients, this one event is everything to them. So we put everything we are into each one.
It’s my job to make every client realize how important they are to us.”
From helping brides make their vision become a reality to assisting companies in putting their best
foot forward for their own clients, Jenny’s eye for details and heart for customer service make her a
powerful asset to Contemporary Catering.

Adam Solowitz :: Company Chef

Adam traces his interest in food back to his childhood, where he grew up helping his father in his
Palm Springs bakery and his mother in her deli. Since then, he went on to attend the prestigious
California School of Culinary Arts Le Cordon Bleu Program and received his AOS degree. Over the
years, he has worked as a prep cook at Santa Monica’s elegant Jonathan Beach Club and line cook
at Fleming’s Prime Steak House in Rancho Mirage.

When the chic hotel/restaurant Colony Palms was set to open, Adam worked alongside the
executive chef in building its kitchen from the ground up. Once opened, he became the restaurant’s
garde mangier. Adam’s most notable accomplishment was lead banquet cook at the Indian Ridge
Country Club, where was invited onto the team to revamp their menu and write new recipes.

Adam’s ability to remain calm under the pressure of the moment is unrivaled. He is as devoted to
making his dishes as truly delectable as they are visually striking, and strives to give every guest a
memorable experience. For caterers, every day gives a new experience, because every event is
different, and Adam translates this into giving each and every guest an experience of their own.

Our Event Teams

Our in-house kitchen staff, servers and bartenders are carefully screened, selected, and trained
before they become members of the Contemporary Catering team. We know that their
performance is vital to the success of your event, so rest assured that we hold our staff to a standard
of excellence that ensures each and every client experiences the highest level of service.
 Appetizers and Finger Foods
Planning a simple corporate mixer, a business meeting, or putting together the big end-
of-year bash? The selections listed below have been some of Los Angeles’ favorites for
over a decade! If you don’t see some of your favorites, just ask; our chefs are here to
help. We would be pleased to custom create anything you could imagine, whether it be
to impress your guests, or simply to have an exquisite food experience.

Choose your favorites!

• Ahi Tuna, Wasabi and Black Sesame Tartare on a Won Ton Crisp, Cucumber Medallion or
Crispy Rice Cake
• Sesame Seared Sea Scallops Topped with a Wasabi-Scallion Aioli in a Classic Chinese
Soup Spoon
• Rosemary and Garlic Scented Grilled Baby Lamb Chops - With A Rosemary-Pesto Aioli on
the Side
• Vietnamese "Sticky Chicken" with Daikon Root served Passed in Lettuce Cups
• Gourmet Mini Sirloin Burgers
• Mini Brioche French Toast Square topped with Caramelized Apples and Orange-Vanilla
Scented Mascarpone
• Steamed Coconut-Mint "Rice Balls" with a Red Curry Dipping Sauce
• Skewers of Grilled NY Strip Steak with a Peppercorn Dijonaisse Dipping Sauce
• Jamaican Jerk Chicken Skewers with a Cucumber-Cilantro Dipping Sauce
• Smoked Salmon, Lemon, Caper and Dill Tartare on Petite Pumpernickel
• Wild Mushroom and Herb Ragout on Baguette Rounds
• Petite Bruschetta – Tomato, Basil, Garlic and Olive Oil Relish on French Bread
Medallions
• Roast Beef Roulades - Arugula and Whole Grain Mustard wrapped in Roast Beef
• Tuscan Roulades – Sun Dried Tomato Goat Cheese wrapped in Grilled Baby Eggplant
• Farinettes – Petite Smoked Chicken, Apple and Gorgonzola Cakes with a Cranberry-
Orange Relish
• Baked Brie Topped with Dried Cherries and Toasted Macadamia Nuts – Served with
Crackers and Crispbreads
• Imported and Domestic Cheese Platter with Berries and Served with Crackers and
Crispbreads
• Lemon and Olive Poached Prawns
• White and Black Sesame Coated Prawns
• Arugula and Prosciutto Wrapped Shrimp
• Classic Bacon Wrapped Scallops
• Crab and Corn Cakes with a White Horseradish Cocktail Sauce
• Ruby Port Caramelized Pears and Chevre on Baguette Rounds
• Smoked Duck Prosciutto, Mascarpone and Fig Jam on Petite Bellini
• Assorted Petite Italian Deli Style Sandwiches on Mini Kaiser Rolls
• Chive Crème Fraiche on Mini Crispy Potato Cakes (Caviar Garnish Available)
• Skewers of Andouille Sausage and Peppers with a Chili Aioli
• Maui Chicken Skewers with a Pineapple-Hoisin Glaze
• Carolina Pulled Pork on Mini Corn Bread Griddle Cakes +
 Appetizers and Finger Foods (continued)

• Caprese Skewers – Cherry Tomatoes, Fresh Mozzarella and Basil on Skewers with Olive
Oil and Balsamic
• Japanese Style Grilled Beef Skewers with a Ponzu Dipping Sauce
• Lime and Chile Marinated Skewers of Grilled NY Strip
• Thinly Sliced Seared Filet Mignon on Baguette Medallions with “Emerald” Aioli
• Assorted “Dim Sum” With Dipping Sauces – Won Tons, Egg Rolls, Potstickers, Etc…
• Classic Thai Style Grilled Beef or Chicken Satay with a Spicy Peanut Dipping Sauce
• Assorted Flavors of Petite Mini Quiche
• Peppercorn and Sea Salt Crusted Medallions of Seared Ahi Tuna with Sun Dried Tomato
Aioli on French Bread Rounds
• Classic Spinach and Feta Spanikopita Served Traditional or Deep Fried with Cool Tzatziki
Sauce on the side
• Deep Fried Gourmet Mac “n” Cheese Squares with Organic Marinara Dipping Sauce
• Assorted Flavors of Mini Gourmet Pizzas
• Chilled Smoked Salmon Quesadillas with Marinated Maui Onions and Mascarpone
• Crab and Goat Cheese Stuffed Mushrooms
• Lobster and Tomato Gazpacho “Shots” – Served in Shot Glasses
• Caramelized Apples with Gorgonzola and Toasted Walnuts served in Belgian Endive Boats
• "Take-Out" Noodles - Thai Style Noodle "Salad" with Julliened Vegetables, Scallions,
Sesame and a Soy-Honey Vinaigrette - Served in Mini Pagoda Boxes with Chopsticks
• **Balsamic and Olive Oil Marinated Grilled Vegetable Platters
• **Large Fruit and Berry Display Garnished with Fresh Spearmint Leaves
• **Classic Crudités Platters with Assorted Dipping Sauces
• **Traditional Mezze Platters with Hummus. Babaganoush, Artichoke Hearts, Roasted
Red Peppers, Hearts of Palm, Olives and Fresh Pita
• **Classic “Caprese” Platters – Tomatoes topped with Basil and Fresh Mozzarella with
Olive Oil and Cracked Pepper
• **Citrus Marinated Asparagus and Jicama Crudités

**Served Stationary Only

 French/ Classic American Menu

SALADS

Mixed Greens with Dried Cranberries, Toasted Pecans and a Balsamic Vinaigrette

Baby Spinach Salad with Crispy Bacon, Toasted Almonds and Warm Mushroom Vinaigrette

Pear and Gorgonzola Salad with Mixed Greens, Walnuts and Honey-Balsamic Vinaigrette

Organic Spring Mix with Dried Apricots, Toasted Almonds and Goat Cheese

Organic Garden Salad with Choice of Dressings

SIDES

Pilaf of Rice, Corn and Herbs

Classic Potato Gratin with Melted Cheese and Herbs

Rustic Mashed Potatoes (Roasted Garlic, Horseradish, Truffles Available)

Roasted Baby Red Potatoes with Rosemary

Roasted Sweet Potatoes with Maple and Autumn Spices

Caramelized Baby Carrots with Orange Zest

Pan Roasted Wild Mushrooms with Red Wine and Leeks

Butternut Squash with Cinnamon Butter

Broccoli and Roasted Tomato Sautee

Pan Roasted Organic Assorted Vegetables

Sautéed Haricot Verts with Almonds and Crispy Shallots

Traditional Vichy-soisse Soup with Heirloom Tomatoes

MAIN COURSES

Pan Roasted Bass with a Smoked Tomato and Herb Cream

Halibut with Bacon and Hazelnut Butter

Herbed Atlantic Salmon Filets

Chilled Poached Salmon with a Lemon and Dill Cream

Pan Roasted Chicken Breast with a Wild Mushroom Ragout

Chicken Breasts with a Dijon, Caper and White Wine Sauce

Medallions of Filet Mignon with a Sauce of Wild Mushrooms and Cabernet

Sliced Beef Sirloin with a Bourbon and Gorgonzola Sauce

Tender Beef Brisket with a Caramelized Onion Jus

Rosemary Infused Roasted Pork Loin with a White Wine and Whole Grain Mustard Sauce

Grilled Baby Lamb Chops

 Pacific Rim Menu

SALADS

Mixed Greens Salad with Toasted Almonds and Miso Vinaigrette

Spicy Marinated Cucumber Salad with Sweet Soy-Chili Vinaigrette

Thai Style Rice Noodle Salad with Thinly Sliced Organic Vegetables

Traditional Chinese Chicken Salad with Black Sesame, Pickled Red Ginger, Carrots, Red Cabbage, Toasted Almonds,
Mandarin Oranges, Crispy Won Tons and Sesame Vinaigrette

Asian Style Napa Cabbage Salad with Red Peppers, Carrots and Black Sesame

SIDES

Braised Shitake Mushrooms with Ginger, Soy and Rice Wine

Stir-Fry Organic Vegetables with Crispy Noodles

Wok Cooked Snow Peas, Red Pepper and Water Chestnuts

Traditional Fried Rice

Thai Style Coconut Rice with Fresh Mint and Cilantro

Traditional Vegetable Chow Mien

ENTREES

Salmon with Sweet Soy, Green Onions and Crispy Won Ton Strips

Sesame Seared Ahi with Ponzu Sauce

Sautéed Shrimp and Scallops with Orange and Sesame Flavors

Rice Noodles with Lobster, Shrimp and Oyster Sauce

Whole Roasted Pieces of Chicken with Soy and Ginger

Stir-Fry Chicken or Beef with Organic Vegetables

Korean Style Crispy Chicken Legs with a Spicy Hoisin Glaze

Ginger and Scallion Marinated Sliced NY Strip

Sautéed Filet Mignon Medallions with Sesame, Snow Peas and Water Chestnuts

Stir-Fry BBQ Pork with Organic Green Beans

 Italian/ Mediterranean Menu

SALADS

Marinated Vegetable Salad Made with Organic Fresh Vegetables and a Balsamic and Oregano Vinaigrette

Baby Spinach Salad with Pine Nuts, Goat Cheese and Sun Dried Tomato with a Red Wine and Herb Vinaigrette

Traditional Rustic Greek Salad with Cucumber, Tomato, Celery, Onion, Romaine Hearts, Feta and Olives

Classic Caesar Salad with Romano Croutons and Parmigian Cheese

Baby Spinach Salad with Dried Cherries, Toasted Nuts, and Radicchio and a Hazelnut Vinaigrette

Panzanella Salad Made with Croutons, Cucumber, Tomato, Arugula and Shaved Parmigian Cheese with a Lemon-
Olive Oil Vinaigrette

Chilled Penne Salad with Sun Dried Tomato, Basil, Pine Nuts, Olives, and Julliened Vegetables

“Little Italy” Chopped Antipasto Salad with Vegetables, Provolone Cheese, Herbs and Salami

Tuscan White Bean and Arugula Salad with Organic Tomatoes and Basil Vinaigrette

Classic Caprese Salad – Roma Tomatoes Topped with Fresh Mozzarella and Basil and Drizzled with Olive Oil and
Balsamic Reduction

“Lentil Al Fungi” – Italian Style Chilled Lentil Salad with Wild Mushrooms

PASTAS AND SIDE DISHES

“Torta Quattro”- Four Layer Casserole with Mascarpone, Sun Dried Tomato, Basil Pesto and Kalamata Olives- Served
with Fresh Baguette

Balsamic and Olive Oil Marinated Grilled Vegetable Platters

Sautéed Vegetable Mélange with Lemon and Garlic

Pan Cooked Fennel Root and Radicchio with a touch of Orange and Basil

Classic Ratatouille made with Sautéed Eggplant, Onions, Garlic, Zucchini, Red Peppers and Tomato

Grilled and Sliced Portobello Mushrooms with Fresh Oregano

Baked Rigatoni with Marinara, Sweet Basil and Ricotta

Homemade Lasagna – Choice of Meat, Vegetarian or Sausage

Custom Pastas – We will Mix and Match any of Your Favorite Pastas with our Homemade Sauces – Marinara,
Alfredo, Pesto, Arrabiatta, Putanesca, and More……
 Italian/ Mediterranean Menu (Continued)

ENTREES

Pan Roasted Local Bass with a Saffron-Tomato Cream Sauce with Charred Sliced Fennel

Risotto with Rock Shrimp, Saffron, Basil, Sun Dried Tomato and Romano Cheese

Pepper and Herb Crusted Ahi Tuna served with a Sun Dried Tomato Cream Sauce

Halibut Pomodoro – Grilled Halibut Filets with Tomato, Basil and Garlic Relish

Alaskan Halibut with a Pancetta-Hazelnut Crust

Sautéed Scallops with Pancetta, Peas and Cream

Chicken, Veal or Eggplant Parmesan with Provolone Cheese and Marinara Sauce

Pan Roasted Chicken Breast with a Roasted Garlic and Wild Mushroom Ragout

Classic Spezzatino – Stewed Chicken Breast with Artichoke Hearts, Tomato, Canellini Beans, White Wine and Basil

“Pollo al Limon” with a Caper, Vodka and Lemon Sauce

“Pollo Siciliana” – Braised Chicken with Peppers and Sweet Sausage

Chicken Marsala with a Marsala Mushroom Sauce

Traditional Pan Fried Sausage and Peppers

Veal Picatta (Veal in a Wine, Lemon and Caper Sauce)

Braised Lamb Shanks with Rosemary, Chianti and White Beans

Tuscan Style Slow Cooked Sirloin with Roasted Tomato, Garlic, Capers and Herbs
 Latin/ Caribbean/ Cuban Menu

SALADS

Latin Style Caesar Salad with a Spicy Caesar Dressing and Chile Croutons

Romaine Salad with Corn, Black Beans, Red Onions, Crispy Tortilla Strips and a Ancho Chile Ranch

Assorted Greens with Aged Jack Cheese and a Ancho Chili and Orange Vinaigrette

Jicama, Orange and Shaved Onion Salad with a Cilantro and Jalapeno Vinaigrette

Salad of Black Beans, Roasted Corn and Hominy with a Lime and Cilantro Vinaigrette

Vine-ripe Tomato Salad with Cotija Cheese, Cilantro, Onions and a Tomatillo-Avocado Vinaigrette

SIDES

Steamed Coconut Jasmine Rice

Classic Spanish rice Pilaf with Peppers and Onions

Slow Cooked Cuban Style Black Beans with a Hint of Orange, Cumin and Chocolate

“Platanos” Sautéed Cuban Style Sweet Plantains

Warm Flour and Corn Tortillas

ENTREES

Yucatan Style Baked Snapper with Tomato, Onions, Cumin and Olives

Pan Roasted Salmon with Red Chili, Cilantro and Lime

Jamaican Style “Jerk” Chicken with a Creamy Cucumber Yogurt Sauce

Caribbean Style Smoked Chicken with Sausage and Peppers

Cilantro-Lime Marinated Grilled Chicken Breasts

Chipotle Marinated Grilled Skirt Steak with a Fresh Tomato and Onion “Pico De Gallo”

Chilled and Sliced Mango Marinated Flank Steak with a Jicama and Onion Salsa

Classic Ropa Vieja – Slow Cooked Sirloin with Caramelized Onions, Roasted Garlic and Mild Red Chile

Traditional Enchiladas – Cheese, Chicken or Shredded Beef

Taco or Fajita Bar – Comes with Tortillas, Limes, Shredded Cheese, Diced Onions, Tomatoes, and Salsas – with a Choice
of Chicken or Beef
 Cajun/Creole Menu

SALADS AND SIDES

Creole Caesar Salad with Cajun Spiced Croutons

Baby Spinach Salad with Shaved Red Onions, Candied Pecans, Red Globe Grapes and Lemon Vinaigrette

Cajun Style Pasta Salad with Andouille Sausage, Grilled Peppers and Onions

Classic Fried Green Tomatoes over a Bed of Sautéed Fresh Red Tomatoes and Basil

Platter of Chilled Steamed Crawfish with Remoulade Dipping Sauce

Classic Spicy Southern Red Beans and Rice

Sautéed Yellow Corn, Onion and Herbs

Organic Vegetable Etouffe with Tarragon

Cajun French Bread and Sage Baked Stuffing

Roasted Garlic Mashed Potatoes

“Crushed” Potatoes with Creole Mustard

Mashed Roasted Sweet Potatoes with Maple and Spice

Herbed “Dirty” Rice or Three Pepper Confetti Rice

Ragout of Smoked Mushrooms and Leeks

ENTREES

Penne with Rock Shrimp and a Spicy Tomato Cream Sauce

Pecan Coated Catfish with Creole Mustard Sauce and Lemon

Roasted Mississippi Quail with a Crawfish and Andouille Stuffing

Pan Blackened Ahi Tuna Filets

Buffet Style Bouillabaisse Saffron-Fennel Broth, Assorted Meats and Shellfish, Red Pepper Rouille and Garlic Croutons

Pan Fried Shrimp with Mushrooms, Tarragon and Pernod

Cajun Blackened Chicken Breasts with Homemade Cajun Seasoning

Sweet and Smokey Stewed BBQ Chicken or Beef Brisket with Onion Marmalade

Slow Cooked Carolina Pulled Pork with a Maple and Tabasco Sauce

Thick Cut Pork Chops with a Roasted Garlic and Bourbon BBQ Sauce

Blackened Rib-Eye Steaks with Home Made Cajun Seasoning

Grilled Sirloin topped with Caramelized Onion “jam”

Duck, Okra and Maple Bacon Gumbo

 Luau Menu

SALADS

Salad of Field Greens with Mango, Avocado and Toasted Nuts

Mixed Greens with a Miso and Orange Vinaigrette

Romaine Salad with Cucumber, Hearts of Palm and a Lime Vinaigrette

Marinated Pepper and Onion Salad with a Papaya Vinaigrette

Tropical Fruit Salad with Mint

Marinated Cucumber and Citrus Pickled Onion Salad

Chilled Noodle Salad with Rum Marinated Shrimp

SIDES

Confetti Rice with Three Color Peppers

Coconut Rice

Sautéed Wild Mushrooms with Sweet Soy

Sautéed Sesame Vegetables

Stir-Fry Three Color Peppers and Pineapple and Red Chili

PuPu Platter with Potstickers, Egg Rolls, Won Tons, Shu Mei and Dipping Sauces

Sweet Potatoes with Roasted Garlic and Pineapple

Soy and Honey Marinated Grilled Vegetable Platter

ENTREES

Sautéed Pineapple Shrimp with Toasted Macadamia Nuts

Pan Roasted Snapper with Rice Vinegar and Pickled Ginger

Sesame and Honey Glazed Salmon with Fresh Scallions

Sliced Sesame Crusted Ahi Filets with Ponzu Sauce

Chicken Long Rice – Warm Noodles and Gingered Chicken with Vegetables

Polynesian Style BBQ Chicken with a Mango BBQ Sauce

Sweet and Sour Chicken: L'a Momona a Paakai

Classic Luau Chicken – Slow Cooked with Sesame and Pineapple

Braised BBQ Hawaiian Short Ribs

Grilled and Sliced Beef with a Mango Salsa

Stir-Fry BBQ Pork and Green Beans

Luau Style Whole Roasted Suckling Pig Served and Carved at Station

Chicken Braised in Coconut Milk

 Live Chef Stations

SEARED AHI STATION w/ On-Site Chef

Sesame Seared Ahi Tuna Steaks - Seared and Sliced To Order - Served with a Choice of Asian Sauces

Steamed Jasmine Rice

PRIME RIB STATION w/ On-Site Chef

Traditional Carved Prime 109 Beef - Served with Rolls, Au Jus and Creamy Horseradish

"LIVE" ANTIPASTO STATION

Capicolla, Sopressata, Mortadella, Prosciutto

Assorted Gourmet Olives

Marinated Hearts of Palm, Artichoke Hearts, Mushrooms, Fire Roasted Red Bell Peppers, Pepperocinis, Hummus,
Babganouj, Tzatziki

Fresh Sliced Assorted Cheeses, Shaved Parmesan

Assorted Crackers, and Crisp Breads

MAKE YOUR OWN GRILLED CHEESE

Assorted Artisan Breads

A Selection of Cheese; Gruyere, Aged Irish Cheddar, Muenster, Pepper Jack etc...

Mixed Toppings to Include; Diced Grilled Chicken, Bacon, Grilled Onions, Roasted Garlic, Bay Shrimp, Avocado etc.
 Tapas Menu
The Italians call it antipasto, the Chinese dim sum, the Turks maze, the French hors
d'oeuvres and the Spanish tapas. But, unlike their cousins around the world, tapas are more
than just appetizers. When savored at dinner time with a glass of sherry, a full array of these
tasty miniature morsels can be a meal in itself. The word tapas means lids or covers, and
tapas were originally pieces of bread or cured ham placed on top of a wine glass to keep dust
and flies out. Well, things have changed since then….

Aceitunas Aliñadas
Ensalada Verde
Onion and Herb Marinated Olives
Seasonal Baby Greens tossed with Champagne-
Citrus Vinaigrette, diced Tomatoes and Garlic- Pimientos Asados
Oregano Croutons
Roasted Red Peppers with Balsamic and Olive Oil
Ensalada Meson
Setas al Ajillo
Hearts of Romaine, Carrots, Tomato, Olives,
Sautéed "Meaty" Mushrooms with Red Wine and
Hard-Boiled Egg, Hearts of Palm with our House
Vinaigrette Rosemary

Ensalada de Monje Queso de Cabra Montañes

Baked Goat Cheese w/Tomato & Basil

Baby Spinach with imported Cabrales Blue
Cheese, Toasted Pine Nuts, Red Onion, with an
Andalusian Gazpacho
Aged Sherry Vinaigrette

Ensalada Rojas Served in Martini Glasses with Parmigian Croutons

(Glasses Not Included)
Red Leaf Lettuce, Beets, Red Onions,
Cranberries, Walnuts with Shaved Parmigian and Escalivada
Red Wine Vinaigrette
Grilled Eggplant Salad with Onions, Peppers and
Caramelized Garlic
Ensalada Mixta

Mixed Greens and Hearts of Palm Jamón Serrano con Melón

Shaved Serrano Ham with Fresh Cantaloupe

Berenjenas de Almagro
Pollo al Chillindron
Egg-plant from Almagro in a Spicy Tomato Sauce
Chicken pieces cooked with tomatoes, fresh
Pan con Tomate, Ajo y Jamon
peppers, chili and aromatic spices
Baguette with Tomato, Garlic and "Serrano"
Chorizo Frito al Vino
smoked Ham
Spicy Spanish sausage pan fried in red wine
Patatas Bravas
Corazon de Alcachofa
Deep fried potatoes topped with a spicy red chili,
bacon and tomato sauce
Grilled Artichoke hearts and asparagus with sea
salt and balsamic vinaigrette dressing
Tortilla Espanola
Vieirasal Vino Blanco con Jamon
Spanish Style Egg/Potato/Onion Frittata
Sautéed Scallops with White Wine and Ham
Patatas Ali-Oli

Roasted Garlic and Herb Potatoes

 Tapas Menu (Continued)

Pato Braseado Vieiras al Azafrán

Roast Duckling w/Berry Sauce Scallops in Saffron Cream

Gambas al Ajillo Calamare a la Vinagreta

Garlic and Shallot Marinated Shrimp Chilled Calamari in Light Vinaigrette

Pollo al Ajillo Judias Verde

Garlicky, Lemon and Olive Oil Roasted Chicken Green beans cooked in onions, butter and olive oil

Butifarras con Brevas Classic Paella

Sautéed Pork Sausage w/Figs and Brandy Herb and Saffron Scented Rice with Roasted
Chicken, Sausage, Calamari, Shrimp and
Vegetables
 Dessert Menu

INDIVIDUALS

Assorted Mini Cheesecakes

Petite Éclairs and Cream Puffs

Assorted Mini French Pastries

Classic Opera Cake

Hazelnut Croquant

Chocolate Croquant

Wild Berry Charlotte

Passion Fruit-Berry Duo Mousse Cake

Rustic Apple Galette

Mini Tiramisu

Crème Anglaise Filled Chocolate Pyramid

Baby Bundt Cakes – Banana Caramel, Chocolate, Lemon

Tray Passed Warm Chocolate Chip Cookies Served with "Shots" of Milk

BARS AND BROWNIES

Strawberry Cheesecake Bar

Belgian Chocolate Brownies

Turtle Brownies

Espresso Brownies

Peanut Butter Brownie

Carmel Apple Bars

Toasted Pecan Chocolate Bars

ICE CREAM SUNDAE BAR

Assorted Ice Creams with all the traditional toppings and sauces

CHOCOLATE FOUNTAIN SERVICE

A Duo of Chocolate Fountains

Dark, Milk and White Chocolates with Items for Dipping. Cookies, Pretzels, Fruits, Twinkies, etc…
 Dessert Menu (Continued)

CAKES AND HOMEMADE PIES

Tiramisu

Classic New York Cheese Cake

Snickers Cheese Cake

Strawberry Swirl Cheese Cake

Four Layer Carrot Cake

Classic Five Layer Chocolate Fudge Cake

Key Lime Pie

Toffee Crunch Pie

Pumpkin-Cranberry Pie

Strawberry-Amaretto Pie

Tiramisu-Kaluha Tort

Black Forrest Cherry Tort

Banana Chocolate Cake

Chocolate Chambord Tort

WARM DESSERTS

Hot Cobbler (Blueberry, Apple Cinnamon, Cherry or Peach)

Fresh Apple Pies

Cherry Pies
 Services and Prices
The small print: Contemporary Catering can customize recipes and complete menus to
your request. We always will accommodate special preparation and dietary requests
when possible. The prices on these pages are estimated, based on 100 guests and will
vary according to your exact menu and final guest count. There are no hidden charges
or short cuts on our estimates and we have done our best to outline our prices below.

Corporate/ Office Catering The Sterling Buffet

We will customize menus for your office catering needs This is wonderful package for an afternoon or evening
that reflect the special budget requirements of our event of medium size. Please choose 1-2 Entrees, 3-4 Side
corporate clients. Delivery or full service events are Dishes and Salads, or call us for a customized menu at no
both offered. additional charge.

$7.95-34.95 Per Person $14.95-24.95 Per Person

Appetizer and Hors D’oeuvres Party Gold Service Buffet

This package is ideal for an event where a full meal is
not needed. Our platters and finger foods can be found
under the heading “Party Platters and Finger Foods” in
our main menu. The prices below will vary because of
the variety of options available and number requested
This is our most popular package offering the most
flexibility at an affordable price. Please choose 2 Entrees,
3-5 Side Dishes and Salads and 1-2 Desserts. Or simply
call our office a complete customized menu at no
additional charge.

$14.95-39.95 Per Person $19.95-34.95 Per Person

Appetizer and Hors D’oeuvres Add-On The Platinum Service Buffet

Add appetizers or finger food platters to your event.
$7.95-14.95 Per Person
“Chef’s Choice” Light Buffet
This selection is perfect when a customized menu is not
needed. The menu will be picked by our chefs based on
other menus being created at the same time for other
events.
$14.95-24.95 Per Person
When nothing less than the absolute best will do, we
suggest this package. It offers the most selection and
comes complete with the Appetizer Add-on package
included. Choose from 2-3 Entrees, 3-5 Side Dishes or
Salads, a selection of Appetizers and Dessert Platters
from any of our menus. We suggest that you allow us to
help in the menu creation for a menu of this size.
$29.95-49.95 Per Person
Custom Designed Sit Down Dinner Service
Client and Chef will work together to create a menu that
is sure to dazzle and impress while adhering to the needs
of the host. Anything from a standard served entrée to a
6 course meal with table side carving service is available.

$19.95-69.95 Per Person

 Beverage and Bar Packages

Sterling Bar Service Non Alcoholic Beverage Service

This package offers a selection of handpicked
red and white wines as well as a selection of
domestic and imported beers. The prices vary
depending on your selections. Soft drinks and
flat and sparkling waters are also included.
$12.95-16.95 Per Person
A selection of ice cold sodas and bottled waters will be
offered to your guests. Juices, premium imported
sparkling waters and teas can also be added to this
package for a small charge.
$2.95 Per Person

The Gold “Full” Bar Service

This package is our most popular and it is sure
to impress and satisfy your guests. Aside from
a handpicked selection of imported and
domestic beers and red and white wines and
beers, we have also included a standard mixed
drink service as well. This includes Gin,
Tequila, Whisky, Vodka, Rum, Scotch, juices,
mixers and the hardware to mix the drinks.
Sodas and Waters are also included.
$17.95-19.95 Per Person
Beverage Service Additions
• Champagne Toast - $5.95-9.95 Per Person
• Coffee Service - $2.95 Per Person
• Tropical Drinks - $4.95-$7.95 Per Person
• Custom Rum Punches - $3.95-5.95 Per Person
• Pre-event soft drinks - $3.95-$7.95 Per Person
• Bar Sides, Mixers and Bar Kit - $3.95-$7.95
• Espresso Bar Service - $5.95-8.95
• Mixers and Juices - $2.95 – $4.95
• After Dinner Drinks- $4-8 Per Person
• Ice - $1.50 Per Person

The Platinum “Full” Bar Service

We have added a selection of premium liquor

choices to the Gold Bar Service to create our
most lavish and impressive bar service
offering.

$19.95-24.95 Per Person

 Other Pricing

Event Staff
We will be glad to assist you in figuring out just how many event professionals you need at your event.
Our servers and bartenders are $35 per hour. Our Event Captains are $50 per hour. Our on site cooks are
$25 per hour, and our on site chefs are $50 per hour. All of our staff are well trained, handsome and
professional. Set-up and Breakdown times included. Labor is calculated at a 5 hour minimum.

Full Service Delivery, Set-up, Transportation & Clean-up

This service covers the always increasing expense of transportation and fuel, commercial auto insurance
and extra drive time labor for the event staff. The charge to the client is usually $175 (for a 100 guest
event), with slightly more added at venues where trash is not allowed to be left and must be removed by
our staff. Larger events require a larger Deliver & Setup Fee.

Full Service Event Rentals

We can arrange for just about anything under the sun to be delivered, set-up and broken down at your
event. Tenting, dance floors, wedding arches, special lighting, P.A. systems and red carpets are not
uncommon at our events. We can also arrange the basics as well: China, silverware, glassware, linens,
tables and seating. Because of the labor involved in keeping all these items perfect and looking new, we
outsource this to a third party. You need not be concerned about handling this. We will place the order, set
the delivery time, ensure it is set-up for the event, and arrange for pickup as well..

High Quality Disposable Accessories

We use only the highest quality polypropylene disposable service items. All colors are available upon
request. We stock 6 Inch Salad/ Dessert Plates, 9 Inch Dinner Plates, Napkins, Plastic Ware, Clear Plastic
Wine Glasses and Champagne Flutes as well as Hot/ Cold Cups and Coffee Cups. Depending on your exact
needs, price is about $1.50 Per Person for food service items and $1.50 for Crystalline
Barware

Event Production Charge

Although this charge is an industry standard, we still want to explain our production fee or service charge:
Depending on the size and details of your event, there is usually a couple days or weeks of work and a team
of professionals that go into an event that the client never sees. This includes menu creation, walk-
throughs, purchasing and stocking raw ingredients, kitchen prep and butchering as well as maintaining
our main commissary kitchen to prepare the bulk of your event. Liability insurance and permits are also a
factor. This charge is added to all events remains at 15%-18%.
 Other Available Services

• Full Service Rental Consultations to Include Tenting, Outdoor Kitchens, Dance Flooring,
Lighting and P.A. Systems
• Location Scouting - $250 to Start
• Full Service Event Coordination and Vendor Contract Negotiation
• Small Center Pieces - $50- $100
• Large Center Pieces - $150- $375
• Day of Event Coordinators $500 - $1200
• Full Event Production and Coordination $2500+
• Themed Décor Packages – Prices Vary
• Event and Location Insurance ($1,000,000) $175

Availability and Bookings

We book parties, events and weddings on a “First Come, First Served” basis. Once you have received a menu
and price quote from our events office, please do not hesitate to call us with any changes or questions. We
do our best to create your vision, the way you want it and we are always open to our client’s wants and
needs. Once you are satisfied with the menu and quote, please let us know so we can get a contract and event
worksheet to you right away. A deposit is required to hold the date. Our calendar fills very fast and from
time to time, we will have to turn clients away whom have waited too long to leave a deposit and secure the
date with us.

More “Small Print”

We require final payment and final guest count 7-10 days prior to the event date. If at any point the
guaranteed guest count goes down, the price per person will increase. If final payment or special
arrangements have not been made 7 days prior to the event date, the guaranteed guest count cannot change
without a substantial increase to the price per person. We start all of our proposals based on five hours of
service and will adjust the staff hours at the time we do a walk-through at the event site or receive or create
an event time-line. Any labor overage on the day of the event will be billed to the card on file, or must be
received by check within 7 days of the event at the rate on the contracted invoice. We have maintained a
stellar reputation in our industry and the above information is meant to inform our clients. We would not
want to do anything to jeopardize our reputation as the best in the business. Special arrangements are
always welcome and we will be as flexible as possible.

"Something Sacred is at Stake at Every Event"