Menus : Duo Catering

Food For Thought

Duo’s menus are a reﬂection of what the growers of the central coast are harvesting in each particular season. Stressing the importance of seasonality and the use of locally grown organic ingredients whenever possible is paramount. Each menu is crafted with three primary factors in mind. First and foremost is the vision of the client, second is the particular season of the event, focusing on what produce is reaching its peak ﬂavor at that time, and finally how best to integrate the two.

These are menus reflective of catering work we have done. We would love to discuss your event to customize a menu for you today.

Dinner Party

Reception Menu

Cocktail Reception

Production Shoots

Dinner Party

Private dinners allow us the opportunity to showcase what excites us in any current season. We are often constrained by the size of an event. As you might imagine cooking for 250 guests is logistically more complex than cooking for 10. Within the intimate setting of a dinner party, whether it is 8 guests or 50 we are able to put a greater focus on the menu at hand allowing us to showcase new ideas and techniques. We look forward to helping to make your next intimate gathering one to remember both for you as the host and your guests.

Dinner Party

Late Summer/ Early Fall

Passed Hors D'oeurves

Heirloom Tomato Bruschetta

Basil, Crisp Garlic, Ciabatta Crostini

Grilled Prawns

Tangelo and Rosemary Glaze

Bite Size Beef Wellingtons

Short Rib, Mirepoix, Wild Mushrooms

Albacore Tuna

White Nectarine Crouton, Yuzu Ponzu, Fried Shallots

Dinner Menu

(Triple Cooked Fries Placed in Bistro Cones on the Table)

Blue Footed Chicken Terrine

Dried Orange Fines Herbes, Wild Arugula, Frisee and Endive Salad, House Made Mustard

Seared California Sea Bass

Roasted Cauliflower Puree, Caper and Tarragon Beurre Blanc

White Peach and Verbena Sorbet

Duck Ballotine

Squash Blossom, Artichoke and Asparagus Sauté, Red Wine Demiglace

Seared Dry Aged New York

Thyme Gnocchi, Haricots Vert, House Made Worcestershire

Honeycomb and Bellwether Farms Crescenza Tart

Vanilla Scented Short Crust, San Marcos Avocado Honey “Honeycomb”

Composed Cheese Plate

Blue Cheese and Honey, Mt Tam and Carrot Confit, Beemster XO with Aged Balsamic

Heirloom Tomato Bruschetta

Seared California Sea Bass

Reception Menu

We are often asked to prepare celebratory meals for important moments in peoples lives, weddings, bar and bat mitzvahs, graduations, retirements etc. These are intimate moments that will be remembered for years to come. While we understand that the food is not the reason for the party, we take great pleasure in knowing that our meal often acts as a surprise guest. The food brings people together around a common table sparking conversation and often memories. We look forward to working with you in making your next event one that you and your guests will talk about for years to come.

Reception Menu

Late Summer/Early Fall

Signature Cocktail

Rosemary Infused Greyhound Cocktail Grapefruit, Rosemary Infused Simple Syrup, Plymouth Gin (or Vodka)

Welcome Beverage Station

Rosemary Infused Lemonade, Minted Iced Tea

Passed Hors d’Oeuvres

Ciopinno Bite

Local Crab, Tomato and Caper Relish, Toasted Sourdough

Deep Fried Mac N Cheese Ball

Truffle Salt and Fresh Herbs

Seared Beef Tenderloin

Minted Chili Spiked Yogurt, Grilled Peach

Blistered Tomato Bruschetta

Basil and Garlic Infused Olive Oil, Herbed Crouton

Dinner Menu

Salad of Roots Farms Baby Greens

Grilled Peach, House Made Ricotta, Toasted Pistachios, Honeyed Lemon Vinaigrette

Fall Citrus and Shaved Fennel Salad

Crumbled Feta, Olive Oil and Sea Salt

Grilled Local Sea bass

Herbed Grape and Parsley Gremolata

Grilled New York Strip

Wild Mushroom Demiglace

Potato Pave

Gruyere and Thyme

Honey Glazed Carrot and Celeriac Saute

Toasted Caraway

Blistered Tomato Bruschetta

Grilled New York Strip

Cocktail Reception

The cocktail party is perhaps the most fun that we have in the kitchen. It is the culinary equivalent of a jazz session. The hors d’oeuvre or canapé is the chance for duo to explore exciting flavor profiles both new and those that have stood the test of time. With a cocktail reception our aim is to excite and inspire our guests, whether it be the pleasant surprise of a carefully crafted bite, or the overall story told by the progression of the cocktail menu that was written to mimic a natural dinner progression.

Cocktail Reception

Late Summer / Early Fall

Passed Hors d’Oeuvres

Steak Frites

Crisp Potato Baton, Seared Tenderloin, Tomato Conserva

Clay Pot Chicken

Sesame and Coriander Marinated Chicken Breast, Sugar Brulee, Flowering Cilantro

Blistered Heirloom Tomato Bruschetta

Lemon Basil, Sea Salt and Olive Oil, Herbed Crouton

Albacore Tuna

White Nectarine Crouton, Yuzu Ponzu and Crispy Shallots

Bite Sized Beef Wellingtons

Dried Sage and Orange Zest

Cioppino Bite

Local Crab, Tomato and Caper Relish, Toasted Sourdough

Deep Fried Mac N Cheese Ball

Truffle Salt and Fresh Herbs

Compressed Watermelon

Finger Limes and Olive Oil

Flat Breads (two flavors)

Duck Confit, Aged Cheddar, Tarragon, Roasted Peppers

Fig and Goats Cheese

Sweets

Cereal Milk Bon Bons

Thyme Infused Strawberry Tartlets

Compressed Watermelon

Steak Frites

Production Shoots

Here are a few examples of menus for production shoots in and around the Santa Barbara area. We are happy to accommodate special dietary needs and requests. We look forward to helping you make your next production in the Santa Barbara area as seamless as possible.

Production Shoots

Santa Barbara Production Shoot

Sample Menu

Breakfast

Breakfast Burritos

Bacon, Egg, Roasted Potatoes, Pico de Gallo

Seasonal Market Fruit Salad

Mint and Ginger

Breakfast Pastries

Sliced Assorted Whole Grain Breads Butter, Jam

House Made Granola

Yogurt, Dried Fruit, Flaxseed

Hard Boiled Eggs

Coffee, Tea, and Fresh Juice

Lunch

Chili and Lemon Roasted Chicken

Seared Local Albacore Tuna

Shaved Cucumber Salad with Wild Rice and Pickled Apricot Dolmades

Farfalle Marinara

Shaved Pecorino, Candied Olive, Salt Cured Lemon

Wild Arugula and Avocado Salad

Kaffir Lime, Jalapeno, Orange Segments

Grilled Vegetable Platter

Toasted Almonds, Fresh Herbs

Assorted Cookie and Fruit Platter

Breakfast English Muffins

Breakfast Croissants