KR Catering: Your full-service caterer in Sonoma County Wine Country
KR Catering overlooking Russian River vineyards at a corporate event
KR Catering Tomato platter at a private event
KR Catering wedding Asparagus platter

AppetizersWeddingsBBQMexicanDessertsReceptions


Congratulations on your engagement and thank you for giving
KR  Catering the opportunity to be a part of your special day!

We specialize in catering events from beginning to end. Let us help take some of the stress out of your big day. Offering complete catering services throughout the Bay Area since 1983, we are based in Sonoma County. We use fresh, local, high-quality ingredients from top vendors and provide a well-trained staff. We have done hundreds of wedding receptions and bring our sensitivity to a very special day of your life; one you will remember forever. Although we have provided a series of seasonal Menu ideas below, we  welcome the opportunity to sit down with you and create a menu that truly reflects you and one that suits your needs, style and budget.

If there is anything that you need or would like to add, please don’t hesitate to ask. We will do everything we can to make it happen for you!
 

Spring Menus
March – May

Menu One

Appetizers

Bodega Bay Dungeness Crab Cakes with Cajun Remoulade or Sweet Pepper Sauce

Poached Prawns with Cilantro Rouille

Salads

Baby Spinach Salad with Mandarin Oranges and Red Onions

Greek Poppy Seed Bread and Butter

Entrée

Grilled Salmon with Balsamic Glaze

Rice Pilaf

Grilled Asparagus with Garlic Aioli

 

Menu Two

Appetizers

Salmon Tartare On Brioche Round with Fresh Dill

Asparagus-Ricotta Tart with Comte Cheese

Deep Fried Duck Ravioli with Zinfandel Plum Sauce 

Salads

Spring Mix Salad with Balsamic Vinaigrette

Focaccia Bread and Butter

Entrée

Beef Wellington

Celery Root Puree

Spinach Gratin

 

Summer Menus
June – August

Menu One

Appetizers

Crostini with Point Reyes Bleu Cheese, Fresh Fig, Thyme with  a Honey Drizzle

Braised Duck Nacho with Corn Relish

Lobster Quesadillas with Cilantro Lime Crème Fraiche

Salads

Fresh Heirloom Tomatoes and Mozzarella Salad with Basil Crème Fraiche

Sour Dough Rolls and Butter

 Entrée

Grilled Lamb Porterhouse with Fig Cascabel Sauce

Fruit Salad with Cannoli Cream

Ken’s Fresh Blue Lake Green Beans

 

Menu Two

Appetizers

Chorizo Stuffed Prawns Wrapped In Prosciutto with Apricot-Tequila Sauce

Smoked Duck with Pinot Braised Onions on Garlic Toast

Crostini with Watermelon, Feta and a Balsamic Reduction

Salads

Deconstructed Caesar Salad 

Sour Dough Kalamata Olive Batard Bread and Butter

Entrée

New York Steak with Korbel Bandied Cremini Mushrooms

Double Baked Potato with Artichoke Hearts and Pepper Jack   

Zucchini Pancakes with Feta

 

Fall Menus
September – November

Menu One

Appetizers

Mini Phyllo Shells with Roasted Duck, Leek and Fennel 

Thai Chicken Meatball with Sweet Chili Sauce Dip

Cured and Roasted Pork Belly on a Garlic Chip

Salads

Fresh Heirloom Tomatoes and Mozzarella Salad with Basil Crème Fraiche

Sour Dough Rolls and Butter

 Entrée

Grilled Lamb Porterhouse with Fig Cascabel Sauce

Fruit Salad with Cannoli Cream

Ken’s Fresh Blue Lake Green Beans

 

Menu Two

Appetizers

Lobster Quesadillas with Cilantro Lime Crème Fraiche

Caramelized Onion Tart with Chevre, Parmesan and Kalamata Olives 

Brioche Toast Points with Horseradish, Egg, Capers and Smoked Steelhead

Salads

Mixed Greens with Gorgonzola, Frizzled Onions, Roasted Pecans,
Pears, Apples and Honey Mustard Vinaigrette

Ciabatta Bread and Butter

Entrée

Duck Breast with Chestnut-Sage Sauce

Sweet Potato Cannelloni

Artichoke Risotto with Mascarpone, Lemon and Thyme

 

Winter Menus
December – February

Menu One

Appetizers

Bodega’s Dungeness Crab Cakes with Cajun Remulade or Sweet Pepper Sauce

Tuna Tartare with Avocado Mousse on a Crisp

Buckwheat Blini with Smoked Salmon and Tobiko Caviar

Salads

Napoleon Beet Salad Over Mixed Greens with Herbed Chevre and Vinaigrette

Sweet Bread and Butter

Entrée

Garlic Herbed Filet with Bacon Bourbon Shallot Sauce

Sour Cream and Scallions Mashed Potatoes

Brocollini with Pecan Brown Butter

 

Menu Two

Appetizers

Lump Crab Salad Bites

Duck Confit Spring Roll with Fried Scallions

Buckwheat Blini with Smoked Salmon and Tobiko Caviar

Salads

Cobb Salad

Walnut Wheat Bread and Butter

Entrée

Chicken Marsala

Wild Rice

Roasted Root Vegetables

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Copyright © 2007 - 2014, 2015  Ken Rochioli, KR Catering

 

 

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