Catering Events Planning in Santa Barbara Chef Michael Hutchings
Michael's Catering - Serving Discerning Diners in Southern and Central CaliforniaContact Us at 805.568.1896

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Classic Dinner Banquet Menu Selections

Dinner Selection One

A creamy crab bisque garnished with chunks of fresh crab meat

Roasted filet of beef topped with provencal vegetables, perfumed with basil

Iced white chocolate cream bombe filled with raspberry and dark chocolate ice cream surrounded with marbled chocolate brittle with a warm raspberry sauce

Dinner Selection Two

A marbled terrine of foie gras, wild mushrooms,
and chicken poached in sage and Madeira

Grilled filet of striped seabass served on a celery root and sweet potato pancake
with a warm endive and zucchini salad - green herb dressing

Layers of brandy snap biscuit with honey ice cream
surrounded with a small tropical fruit salad

Dinner Selection Three

A salad of lobster couscous and peppers
dressed with a ginger and cardamom vinaigrette

Roasted free range chicken breast
morel mushrooms, spinach and braised endive

Chocolate harlequin layers of white and dark chocolate mousse
with sponge cake imbibed with coconut and rum

Dinner Selection Four

Traditional Caribbean black bean soup

Macadamia crusted chicken breast
served with Amaretto sauce and assorted vegetables

Chocolate shortbread diamonds with poached fresh pears
in champagne warm caramel sauce

Dinner Selection Five

Dressed white crab topped with a chilled shellfish mousse
served with creme fraiche and caviar

Roast loin of veal with herb crust served with fresh spinach and fondant potato

A duo of lemon tart and black currant mousse

Dinner Selection Six

A salad of citrus fruit and quail with an orange dressing

Filet of seabass with marjoram and lemon us baby onion and leek confit

Symphony of chocolate hazelnut mousse layered with chocolate mousse
and coffee mousse glazed in chocolate

Dinner Selection Seven

Terrine of roasted provencal vegetables layered with thin slices of mozzarella

Boneless quail and seafood ravioli combination boneless quail
served with port sauce and a ravioli of seafood topped with citrus herbs,
accompanied by chef's vegetables

Warm apple charlotte apples in buttered bread crust with an apple sorbet

Dinner Selection Eight

Parcels of smoked salmon filled with crab and avocado

Lamb cutlets topped with stilton served on a bed of petite lentils
and Italian bacon with a red wine sauce

Frozen banana souffle

Dinner Selection Nine

Salad of vegetables, shrimps and lentils dressed with a Japanese dressing

Roasted tenderloin of beef on fresh spinach with cabernet sauce

Double sorbet dessert with coconut tuiles

Dinner Selection Ten

Ravioli of bay shrimp with a dressing of tomatoes,
red and yellow peppers, olive oil, and chives

Crown of asparagus asparagus filled with smoked salmon
and cream cheese, topped with field greens

Roasted corn fed chicken breast morel mushrooms, spinach and braised endive

Baileys ice cream served in a coffee cup

Dinner Selection Eleven

Four courses (available for groups of 20 or less)

Shellfish and seasonal Fish set on a saffron jelly with a trio of flavored oils

Tiny floating cheese souffle

Grilled filet of beef with a sweet corn flan sweet corn and truffle broth

Ice Vanilla Nougat bound with praline served with a pistachio sauce

Dinner Selection Twelve


Five Courses (available for groups of 50 or less)

A small salad of foie gras, with a sherry sauce and grapes

Gratin of bay shrimp and morel mushrooms

Pink grapefruit and whiskey sorbet

Filet of striped seabass with a beet sauce, spinach and red skin potatoes

A poached fresh peach presented on a crisp meringue disk
with vanilla bean ice cream and melba sauce

Dinner Selection Thirteen


Five Courses (available for groups of 15 or less)

Pan fried scallops, with a roasted pepper vinaigrette

Warm smoked chicken consomme

Small salad of grilled goat cheese and walnuts

Pan fried filet of rabbit and foie gras

Chef's Selection of citrus desserts

Dinner Selection Fourteen


Five Courses (available for groups of 50 or less)

A timbale of foie gras and porcini mushrooms set in a sherry aspic

Small salad of crab and pink grapefruit

Cream of celery root and stilton soup

Breast of chicken filled with lobster served with a pink peppercorn sauce

Chocolate shortbread diamonds with poached fresh pears
in Champagne warm caramel sauce

Dinner Selection Fifteen


Five Courses (available for groups of 25 or less)

A cappuccino of white kidney beans with truffles

Vegetable tian with couscous fresh tomato vinaigrette

Roasted monkfish with rosemary potatoes

Platter of meats tiny filets of veal, lamb and beef
served with their own sauces and garnishes

Citrus ravioli with poached peaches, vanilla ice cream, and caramelized bananas

Dinner Selection Sixteen

My Aunts' Dinner

Warm sauteed shrimp with an avocado gazpacho

Seared chicken breast paillard on wild mushroom risotto
with asparagus and tiny carrots

Apricot tart tatin and French vanilla ice cream


© 2011 Chef Michael Hutchings / Michael's Catering

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