MENU & SERVICES
Here you will encounter examples of the food and services Classic Cuisine Catering offers its clients. And you will meet the skilled, experienced professional chefs and wait staff who ensure that Quality Catering's products live up to its name. The menus you will see listed only suggest the great breadth and depth of Classic Cuisine Catering's culinary repertoire. This rich variety of Classic Cuisine Catering's menu of foods and services is the result of thoughtful planning. The Classic Cuisine Catering Family's emphasis on service and excellence in presentation leave me speechless and that's priceless. When you Choose Quality Catering, you will be working with a trusted business partner capable of delivering consistently flawless service. From the simplicity of freshly made sandwiches, to more involved formal silver service luncheons, Hazel's Quality Catering sets new standards for creative, affordable corporate and special event catering in the Northern California.
Classic Cuisine's specialize in service and providing quality catering ,our staff are trained in silver service and will be on hand to serve wine and refreshments to your guests. At Classic Cuisine, cooks and staff have created a breakthrough guest and hospitality experience by giving our exhibitors and tradeshow attendees a new level of quality catering and wine service never before experienced in convention facilities. With imaginative high quality catering, paired with outstanding wine selections, at various price points, Classic Cuisine is able to address the needs of convention and tradeshow participants by delivering a great hospitality experience in an environment conducive to building business relationships.
Classic Cuisine's specialize in service and providing quality catering ,our staff are trained in silver service and will be on hand to serve wine and refreshments to your guests. At Classic Cuisine, cooks and staff have created a breakthrough guest and hospitality experience by giving our exhibitors and tradeshow attendees a new level of quality catering and wine service never before experienced in convention facilities. With imaginative high quality catering, paired with outstanding wine selections, at various price points, Classic Cuisine is able to address the needs of convention and tradeshow participants by delivering a great hospitality experience in an environment conducive to building business relationships.
BEEF
Wood Fired Beef Tenderloin With Morel Mushroom Jus & Horseradish Dijon w/
Garlic Chive Mashed Potatoes
Grilled Summer/Fall Vegetables with Honey Balsamic Marinade
Seafood Penne Pasta in Lemon/Lobster Cream Sauce
Summer Tomatoes layered with Fresh Mozzarella, Basil, Olive Oil, Cracked Pepper, Balsamic, &
Sea Salt
Oak Leaf & Gorgonzola Salad with Pears and Walnuts in our Citrus Vinaigrette
Grilled Beef Medallions Served with Port Demi Glace w/
Creamy White Bean Cassoulet with Caramelized Onions & Fresh Dill
Smashed Sweet Potatoes & Parsnips with Chervil
Butter Leaf & Hazelnut Salad with Apples, Carrots
& Scallions with
Champagne Vinaigrette
Endive Salad with Goat Cheese, Candied Pecans
& Beets
Flank Steak Roulade Filled with Proscuitto, Spinach, Roasted Red Peppers, Garlic & Gorgonzola w/
Fettuccini Basilico with Toasted Walnuts, Shaved Garlic, Bread Crumbs,
Basil & Asiago
Wheat Berry Pilaf with Crimini Mushrooms, Olives
& Peppers
Napa Greens Salad with Roma Tomatoes, Red Bell Peppers, Red Onions, Croutons with
Red Wine Vinaigrette
Slow Cooked Rib Eye With Pearl Onion Au Jus & Horseradish w/
Crushed Fingerling Potatoes with
Roasted Garlic Parsley Butter
Steamed Asparagus with Dijon Aioli
English Cheddar Potatoes Au Gratin with
Fresh Chives
Baby Spinach Salad with Tomatoes, Avocado, Cucumber, Croutons & Feta Cheese Vinaigrette
Garlic Chive Mashed Potatoes
Grilled Summer/Fall Vegetables with Honey Balsamic Marinade
Seafood Penne Pasta in Lemon/Lobster Cream Sauce
Summer Tomatoes layered with Fresh Mozzarella, Basil, Olive Oil, Cracked Pepper, Balsamic, &
Sea Salt
Oak Leaf & Gorgonzola Salad with Pears and Walnuts in our Citrus Vinaigrette
Grilled Beef Medallions Served with Port Demi Glace w/
Creamy White Bean Cassoulet with Caramelized Onions & Fresh Dill
Smashed Sweet Potatoes & Parsnips with Chervil
Butter Leaf & Hazelnut Salad with Apples, Carrots
& Scallions with
Champagne Vinaigrette
Endive Salad with Goat Cheese, Candied Pecans
& Beets
Flank Steak Roulade Filled with Proscuitto, Spinach, Roasted Red Peppers, Garlic & Gorgonzola w/
Fettuccini Basilico with Toasted Walnuts, Shaved Garlic, Bread Crumbs,
Basil & Asiago
Wheat Berry Pilaf with Crimini Mushrooms, Olives
& Peppers
Napa Greens Salad with Roma Tomatoes, Red Bell Peppers, Red Onions, Croutons with
Red Wine Vinaigrette
Slow Cooked Rib Eye With Pearl Onion Au Jus & Horseradish w/
Crushed Fingerling Potatoes with
Roasted Garlic Parsley Butter
Steamed Asparagus with Dijon Aioli
English Cheddar Potatoes Au Gratin with
Fresh Chives
Baby Spinach Salad with Tomatoes, Avocado, Cucumber, Croutons & Feta Cheese Vinaigrette
CHICKEN
Tuscan Chianti Breast of Chicken With Shallot Red Wine Reduction Suggested Side Dishes
Pasta Pomodoro
Blue Lake Green Beans with Lemon Thyme Compound Butter
Soft Polenta with Fontina
Romaine and Radicchio Salad with Romano, Croutons and Garlic Basil Vinaigrette
Breaded Rosemary Chicken With Artichoke Blonde Sauce Suggested side dishes
Charred Asparagus Tossed in Balsamic Dijon Marinade
Walnut Pesto Linguini with Mitzithra Cheese
Baby Spring Greens Salad with Sweet 100’s, Peppers, Olives, Red Onions, Croutons and Red Wine Vinaigrette
Pan Seared Chicken With Wild Mushrooms and Panchetta Suggested side dishes
Mascarpone Potatoes with Garlic Chives
Braised Broccoli Rabe with Chardonnay and Fresh Thyme
Smoky Tomato Rice with Feta and Fresh Dill
Mache Greens with Nicoise Olives,
Goat Cheese and Walnut Oil Vinaigrette
Stuffed Breast of Chicken With Roasted Garlic, Sundried Tomatoes and Feta Suggested side dishes
Tuscan Penne Pasta with Olives, Mushrooms and Artichokes tossed in Sun Dried Tomato Cream Sauce
Yukon Gold Potato Gratin
Panzanella Salad
Toasted Bread, Tomatoes, Cucumber, Red Onion, Olives and Feta tossed with Sherry/Caper Vinaigrette
Grilled Miso Chicken With Ginger Soy Reduction Suggested side dishes
Steamed Coconut Basmati Rice
Stir Fried Japanese Eggplant with Snow Peas and Ginger
Wasabi Mashed Potatoes
Organic Napa Greens
With Marinated Cucumber, shredded Daikon and Carrots
Tossed with Ponzu Vinaigrette
Roasted Sweet Pepper Creole Chicken With “Etouffee” Gravy Suggested side dishes
Dirty Rice with Red Beans
Sweet Corn and Lima Bean Succotash
Andouille Sausage Potatoes Au Gratin
Zucchini and Gold Bar Squash Ratatouille
PORK & LAMB
Mesquite Grilled Lamb Chops Rubbed with Fresh Herbs & Garlic Served with Plum Salsa w/
Roasted Yukon & Feta Salad with Meyer Lemon Dressing
Couscous Pilaf with Heirloom Tomatoes, Garlic Oil & Fresh Mint
Bakers Spaghetti – Simple Pasta with Walnuts, Basil, Garlic, Romano, Olive Oil, Cracked Pepper & Black Olives
Mixed Herb Salad with Brie Cheese & Citrus Vinaigrette
Souvlaki Grilled Lamb Kabob's served with Tzatziki Suggested side dishes to accompany:
Moroccan Couscous with Toasted Pine Nuts, Currents & Mint
Marinated Carrot & Fennel Salad served atop Mache Greens
Greek Style Lemon Scented Rice garnished with Sweet Peppers
Spicy Green Bean & Garbanzo Salad with Feta Vinaigrette
Roasted Pork Loin Stuffed with Chestnuts and served with Port Wine Sauce Suggested side dishes:
Sweet Potato & Fall Squash Puree
Braised Brussels Sprouts with Madeira
Roquefort Potatoes Au Gratin
Baby Napa Red & Green Leaf with Carrots, Beets, Walnuts, & Scallions with Goat Cheese Vinaigrette
Organic Marbled French Cut Pork Rack Served with Boysenberry Sauce Suggested side dishes:
Harvest Blend Minnesota Wild Rice garnished with Tart Apples & Pecans
Soft Fontina Polenta with Sage
Sautéed Acorn & Butternut Squash
Endive Salad with Candied Pecans, Gold Raisins, Asiago, & Balsamic
Kahlua Pulled Pork Rubbed with Caribbean Spice, Bananas, Coconut Milk & Kahlua Suggested side dishes:
Jamaica Rice with Green Peas
Mild Red Curry Potatoes
Tropical Fruit display
Charred Summer Vegetables
Roasted Yukon & Feta Salad with Meyer Lemon Dressing
Couscous Pilaf with Heirloom Tomatoes, Garlic Oil & Fresh Mint
Bakers Spaghetti – Simple Pasta with Walnuts, Basil, Garlic, Romano, Olive Oil, Cracked Pepper & Black Olives
Mixed Herb Salad with Brie Cheese & Citrus Vinaigrette
Souvlaki Grilled Lamb Kabob's served with Tzatziki Suggested side dishes to accompany:
Moroccan Couscous with Toasted Pine Nuts, Currents & Mint
Marinated Carrot & Fennel Salad served atop Mache Greens
Greek Style Lemon Scented Rice garnished with Sweet Peppers
Spicy Green Bean & Garbanzo Salad with Feta Vinaigrette
Roasted Pork Loin Stuffed with Chestnuts and served with Port Wine Sauce Suggested side dishes:
Sweet Potato & Fall Squash Puree
Braised Brussels Sprouts with Madeira
Roquefort Potatoes Au Gratin
Baby Napa Red & Green Leaf with Carrots, Beets, Walnuts, & Scallions with Goat Cheese Vinaigrette
Organic Marbled French Cut Pork Rack Served with Boysenberry Sauce Suggested side dishes:
Harvest Blend Minnesota Wild Rice garnished with Tart Apples & Pecans
Soft Fontina Polenta with Sage
Sautéed Acorn & Butternut Squash
Endive Salad with Candied Pecans, Gold Raisins, Asiago, & Balsamic
Kahlua Pulled Pork Rubbed with Caribbean Spice, Bananas, Coconut Milk & Kahlua Suggested side dishes:
Jamaica Rice with Green Peas
Mild Red Curry Potatoes
Tropical Fruit display
Charred Summer Vegetables
SEAFOOD & VEGETARIAN
Sesame Seared Ahi
Served Rare with Sweet Ginger Soy& Wasabi Mustard
Coconut Steamed Rice
Braised Fennel & Carrots
Wasabi Mashed Potatoes
Napa Cabbage Salad with Carrots, Cucumber, Scallions and Orange Sake Vinaigrette
Grilled Salmon Fillets
Rubbed with Local Olive Oil, fresh Thyme & Garlic served with Mango Salsa
Smashed Pesto Potatoes with Asiago & Cracked Pepper
Lemon Cream Linguini with Tomatoes, Mushrooms & Scallions with Mitzithra
Sautéed Summer Squash with Chardonnay & Basil
Spinach Salad with Strawberries, Mandarin Oranges, slivered Almonds, and Sweet Poppy seed Vinaigrette
Grilled Sea Bass
Served with Red Curry Coconut Sauce& Thai Basil
Rice Noodles “Pad Thai” style with Peanuts
Blanched Green Beans with lemon grass &
Coconut Broth
Stewed New Potatoes with Ginger & Cream
Served Rare with Sweet Ginger Soy& Wasabi Mustard
Coconut Steamed Rice
Braised Fennel & Carrots
Wasabi Mashed Potatoes
Napa Cabbage Salad with Carrots, Cucumber, Scallions and Orange Sake Vinaigrette
Grilled Salmon Fillets
Rubbed with Local Olive Oil, fresh Thyme & Garlic served with Mango Salsa
Smashed Pesto Potatoes with Asiago & Cracked Pepper
Lemon Cream Linguini with Tomatoes, Mushrooms & Scallions with Mitzithra
Sautéed Summer Squash with Chardonnay & Basil
Spinach Salad with Strawberries, Mandarin Oranges, slivered Almonds, and Sweet Poppy seed Vinaigrette
Grilled Sea Bass
Served with Red Curry Coconut Sauce& Thai Basil
Rice Noodles “Pad Thai” style with Peanuts
Blanched Green Beans with lemon grass &
Coconut Broth
Stewed New Potatoes with Ginger & Cream
CHINA PACKAGES
Buffet Extended:
Dinner plate, fork, knife, Dessert plate, fork, champagne glasses, water goblet, water pitcher and linen napkin
$6.00+ per person
Sit Down
Dinner plate, fork, knife, Dessert plate, fork, Bread & Butter plate, Salad plate, fork, Coffee cup, saucer, spoon, water goblet, champagne or wine glass, bread basket, cream & sugar caddy, salt & pepper, & linen napkin.
$12.50+ per person
Additional items can be added to china packages at items cost/per person. A $2.50 per person handling fee will be added if china is secured by the client.
Dinner plate, fork, knife, Dessert plate, fork, champagne glasses, water goblet, water pitcher and linen napkin
$6.00+ per person
Sit Down
Dinner plate, fork, knife, Dessert plate, fork, Bread & Butter plate, Salad plate, fork, Coffee cup, saucer, spoon, water goblet, champagne or wine glass, bread basket, cream & sugar caddy, salt & pepper, & linen napkin.
$12.50+ per person
Additional items can be added to china packages at items cost/per person. A $2.50 per person handling fee will be added if china is secured by the client.
BAR SERVICE
Beer/Wine Bar Service:
Beer/Wine bartender, ice, beverage and ice tubs, openers, bar towels.
Please Call For a Quote
Mixed Bar Service
Experienced bartender, ice, beverage and ice tubs, openers, shakers, garnish bowls and bar towels.
Please Call For a Quote
Bartender services are rented for 6 hours total, including 1 hour for set up. Each additional hour will be billed @ $35.00 per hour per bartender. For guest counts more than 150 but less than 225, a second bartender will be required at an additional $175.00. Guest counts that are more than 225 will require an additional barback @ $125.00. Guests counts over 300 will be addressed on an individual basis.
If you plan to serve ‘kegged’ beer for your event, you will be required to provide a ‘jockey box’ dispensing system – which can be rented from your keg provider.
There are no additional corkage fees, nor any charges for chilling and pouring your champagne toast.
Host must provide all alcohol.
Beer/Wine bartender, ice, beverage and ice tubs, openers, bar towels.
Please Call For a Quote
Mixed Bar Service
Experienced bartender, ice, beverage and ice tubs, openers, shakers, garnish bowls and bar towels.
Please Call For a Quote
Bartender services are rented for 6 hours total, including 1 hour for set up. Each additional hour will be billed @ $35.00 per hour per bartender. For guest counts more than 150 but less than 225, a second bartender will be required at an additional $175.00. Guest counts that are more than 225 will require an additional barback @ $125.00. Guests counts over 300 will be addressed on an individual basis.
If you plan to serve ‘kegged’ beer for your event, you will be required to provide a ‘jockey box’ dispensing system – which can be rented from your keg provider.
There are no additional corkage fees, nor any charges for chilling and pouring your champagne toast.
Host must provide all alcohol.
