Complements

A La Heart Catering uses local grown and fresh products for your event.

  • Basil Penne Pasta with Sundried and Fresh Tomatoes, Fresh Basil and Parmesan
  • Sesame Noodles with Gingered Mushrooms
  • Pesto Penne Pasta Salad with Red and Gold Bell Peppers
  • Asian Pasta Primavera
  • Butternut Squash Ravioli with Brown Butter Sage Sauce
  • Cheese Ravioli with Quattro Formaggi Sauce
  • Pasta with fresh Shitake and Portobello Mushrooms with Sauteed Red Chard, Basil, and Parmesan
  • Cheese Tortellini with Pesto Cream Sauce
  • Orzo with Sundried Tomatoes, Kalamata Olives, Chiffonade of Radicchio, Parmesan, and Pine Nuts with Balsamic Vinaigrette
  • Caramelized Onion and Gruyere Potato Gratin
  • Roasted Red Creamer Potatoes with Olive Oil, Garlic and Rosemary
  • Saffron Potato and Artichoke Heart Salad with Kalamata Olives / also great with pasta
  • Smashed Greek Potatoes
  • Garlic Mashed Potatoes
  • Mashed Potatoes and Parsnips with Roasted Garlic, Olive Oil and Buttermilk
  • Potato Pancakes with Sour Cream and Brandied Apples
  • Twice Baked Potatoes with White Truffle Oil
  • Red Potato Salad with Creamy Tarragon Dressing
  • Spicy Roasted Garnet Yams and Red Creamer Potatoes with Red Onion and Olive Oil
  • Paella Fried Rice
  • Persian Rice Pilaf
  • Wild Rice, Basmati Brown Rice, and Lentil Salad with Thyme Vinaigrette
  • Saffron Basmati Rice with toasted Pine Nuts
  • Thai Curried Fried Rice
  • Lemon Garlic Basmati Rice
  • Basmati Brown and White Rice, Shitake Mushrooms, and Garlicky Green Bean Pilaf
  • Baked Polenta with Roasted Poblanos topped with Teleme
  • Chile Relleno Stuffed with Garlic Jack Cheese, served with Salsa Ranchera
  • Deep Fried Zucchini Blossoms served with Roasted Tomato Salsa
  • Asparagus Platter drizzled with Roasted Red Pepper Vinaigrette
  • Blue Lake Green Bean and Julienned Carrot Bundles tied with Leek Greens with Brown Butter (otherwise known as Beans in Bondage)
  • Roasted Seasonal Veggies: Multicolored Peppers, Eggplant, Portobello Mushrooms, Baby Carrots, Summer Squashes, Red Onion
  • Individual Wild Mushroom Timbale with Shitake Mushroom Sauce
  • Individual Butternut Squash Timbale drizzled with Truffle Oil
  • Individual White Corn Timbale topped with Parmesan Gratin
  • Stirfried Broccoli with Tamari Toasted Cashews
  • Cauliflower with Asiago Gratin
  • Carrots and Parsnips Roasted with Indian Spices
  • Braised Brussels Sprouts with Pancetta and Hazelnuts
  • Green Beans with crumbled Gorgonzola, drizzled with Balsamic Vinaigrette
  • Green Beans with Toasted Sesame Dressing
  • Shaved Fennel and Roasted Beets with Citrus Vinaigrette
  • Chop Salad of fresh and local Vegetables with Mustard Vinaigrette
  • Spinach Salad with Mushrooms, Avocado, Mandarin Oranges, Almonds and Sweet Curry Vinaigrette
  • Spinach and Baby Greens with Tomatoes, English Cucumbers, Red Onion, and Creamy Cucumber Feta Dressing or Nicoise Vinaigrette
  • Classic Caesar Salad with House made Croutons and Dressing
  • Greek Tomato Salad with Cucumbers, Kalamatas, Feta Cheese, and Nicoise Vinaigrette
  • Tomato, Avocado, and Scallions with Rice Wine Vinaigrette in Butter Lettuce Cups
  • Mixed Greens with Sliced Pears, Crumbled Gorgonzola, Toasted Pecans, and Pinot Noir Vinaigrette
  • Mixed Greens with Sliced Apples, Toasted Pecans, and Honey Mustard Dressing
  • Mixed Greens with Orange and Grapefruit Segments, Avocado, Scallions, Toasted Pecans, and Rice Wine Vinaigrette
  • Romaine with Crispy Rice Noodles, Julienned Pickled Ginger, Scallions, Tamari Toasted Cashews, and Rice Wine Vinaigrette
  • Gado Gado: Butter Lettuce Cups filled with Raw and Lightly Cooked Vegetables with Peanut Sauce
  • Blue Cheese Wedge with Crumbled Bacon and Scallions
  • Cabbage and Cilantro Coleslaw with Yogurt Lime Dressing
  • Classic Coleslaw with Rice Wine Vinaigrette

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