Entrées

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

  • Chicken Breast with Goat Cheese and Herbs with a Red Bell Pepper Coulis
  • Grilled Indonesian Chicken (Beef, Pork or Tiger Prawns) Satay with Peanut Sauce
  • Grilled Tandoori Chicken with Raita
  • Polenta Crusted Chicken Piccata with Lemon and Capers
  • Lemon Chicken baked with a Brown Sugar and Citrus Glaze
  • Chicken Quarters braised slowly with Chardonnay, Leeks, and Carrots
  • Tuscan Chicken marinated in Olive Oil and Basil, and served with Italian Salsa Verde
  • Grilled Santa Fe Chicken stuffed with Jalapeno Butter and served with Cilantro Lime Pesto or Red Bell Pepper Coulis
  • Pecan Crusted Chicken with Brandied Apple Sauce
  • Chicken Breast Cacciatore with Fresh Tomatoes and Herbs
  • Dijon and Buttermilk Marinated Chicken with Crunchy Panko Crust
  • Macadamia Crusted Black Cod Fish Sticks with organic Tater Tots
  • Baked Miso Roasted Salmon Fillet garnished with julienne of Daikon and Nori
  • Maple Glazed Salmon Fillet
  • Whole Salmon poached in White Wine and served with Sundried Tomato Basil Aioli or Mango Papaya Salsa
  • Roasted Salmon Fillet with Moroccan Spices
  • Polenta Crusted Black Cod or Halibut with Lemon and Capers
  • Grilled Halibut with Spicy Thai Corn Salsa
  • Grilled Halibut finished with Meyer Lemon Olive Oil and Fresh Tarragon
  • Grilled Halibut with a Wasabi Beurre Blanc and Pickled Ginger
  • Macadamia Crusted Halibut with Mango Papaya Salsa
  • Slow Braised Pot Roast
  • Braised Short Ribs
  • Tri Tips with Dijon Shallot Sauce
  • Balsamic Peppered Tri Tips with Italian Salsa Verde
  • New York Strip with a Garlic and Peppercorn Crust served with Horseradish Sauce
  • Filet Mignon topped with Cambazola and a "haystack" of Frizzled Leeks
  • Seared Hanger Steak with Chimichurri Sauce
  • Pork Tenderloin with roasted Garlic, Cumin Seed, and Orange Zest Crust on Braised Cabbage
  • Herb Roasted Pork with Bourbon Gravy
  • Rosemary Lamb Chops with Mustard Mint Dressing
  • Butterflied Leg of Lamb marinated in Cabernet and served with a Portobello Mushroom Sauce
  • Polenta Rounds Smothered with Herbed Osso Bucco
  • Mushroom Eggplant Strudel in Filo
  • Indonesian Yellow Curry with Winter Squash over Basmati Rice / Tofu optional
  • Crepes filled with Mushroom Medley with Shitake Mushroom Sauce
  • Butternut Squash and Bechamel Sauce Lasagna
  • Polenta Torta layered with Roasted Vegetables and Chevre with a Bordeaux Sundried Tomato Sauce
  • Black Bean and Goat Cheese Tamales in Banana Leaves with Red Bell Pepper Cream (Sonoma County Harvest Fair Gold Medal Winner for Best Use of Cheese)
  • Polenta Cakes topped with Sautéed Mixed Mushrooms with Tarragon

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