These dishes are representative of our style of cooking. We love working up custom menus with our clients, so give us a call at (408) 263-4366!

So if you don’t see something you want here, just ask!

Catered Chicken Lunch
MAINS

Chicken Florentine
Cutlets in white wine cream sauce with wilted spinach and blistered cherry tomatoes

Grilled Rosemary Chicken Breast
In natural herb jus

Chicken Dijon
Dressed in a light lemon-dijon sauce

Chicken Madeira
Pan-seared chicken breast in caramelized mushroom and Madeira gravy

Mediterranean Chicken
Breast cutlets in sun-dried tomato and artichoke cream sauce

Greek Chicken Skewers
Grilled white meat, dressed in lemon-oregano vinaigrette

Catered Beef Entrees in San Jose

Filet Mignon
With balsamic-cherry reduction

Roasted Beef
Served with green peppercorn cream sauce

Grilled Steakhouse Tips
With a red wine reduction

Horseradish-Crusted Prime Rib of Beef
With horseradish cream and au jus on the side

Poached Salmon
Champagne-citrus beurre blanc

Have Your [Salmon] Cake and Eat It Too

Grilled Salmon
Chimichurri sauce

Pan-Seared Snapper
Over wilted arugula and roasted seasonal veggies

Seared Lamb Chops
Dressed with candied orange-shallot chutney

Pork Tenderloin Medallions
With cranberry-pecan gremolata

Tony Caters to Vegetarians in San Jose Too
VEG ENTREES

Spicy Black Bean Cakes
With citrus aioli

Baked Portobello Mushroom Caps (Vegan)
With quinoa, raisins and wilted spinach

Grilled Veggie & Polenta Towers
Over pesto cream sauce

Grilled Eggplant Rolls
With herbed ricotta and kale, over tomato-basil sauce

INCLUDED

Dinner rolls and focaccia wedges with butter

Pasta Party in San Francisco
SIDES

Seasonal Veg Saute
Tossed in lemon-herb compound butter

Grilled Asparagus (seasonally available)

Roasted Root Veggie Medley

Gratiné of Cauliflower
With Gruyere and seasoned bread crumbs

Lemon-y Green Beans

Roasted Carrots and Parsnips
With ginger-honey glaze

Wild Rice Pilaf
With dried cranberries and fresh herbs

Scallion and Toasted Almond Rice Pilaf

Lemon-Pepper Quinoa

Roasted Garlic Mashed Potatoes

Olive Oil and Sea Salt Smashed Red Potatoes

Three-Onion Scalloped Potatoes

Steamed Baby Potatoes
With mint and black pepper compound butter

Oven-Roasted Garlic-y Red Potatoes

Penne Pasta
With choice of tomato-basil or creamy Cajun sauce

SALAD

Santa Clara Valley Harvest
Spring mix, dried apricots and cherries, grapes, toasted pistachio, Gorgonzola, balsamic-orange vinaigrette

Salad Served Right by Tony Caters

Classic Caesar
Focaccia croutons, parmesan and house-made dressing

Garden Green
Mixed greens with carrot, cucumber, cherry tomato, focaccia croutons and balsamic-orange vinaigrette

Bleu Cranberry
Spring mix, bleu cheese, dried cranberries, house-candied walnuts, balsamic-orange vinaigrette

Spinach
With candied walnuts, Granny Smith apple and poppyseed dressing

Red Leaf & Kale
With Parmesan, focaccia croutons and tomato-walnut vinaigrette