our cuisine
sample menus
These are samples of what Continental Caterers offers across the San Francisco Bay Area — cocktail hours, passed appetizers, plated dinners and buffets. Every menu is built around your event, your guests and the season.
Please noteThese are sample menus from past events, shared to show the range of what we cook — not a fixed list to order from. Many dishes depend on seasonal produce, so availability varies by time of year. We’ll confirm exactly what’s in season for your event date and build your menu around it.
Passed appetizers and cocktail stations for the hour before dinner.
Pick 3
Orange marinated seared ahi tuna; lemon-dill crème fraiche
Finely chopped filet mignon; cured quail egg yolk; Pommery mustard on a crispy lavash spear
Day boat scallops marinated in yuzu; tossed with colorful watermelon radish; served on a rice cracker; with pickled ginger and a scallion garnish
Mini savory Yorkshire popover filled with tender shredded braised beef short rib; caramelized onion; horseradish cream
Duck slow cooked in its own juices; dried cranberries and diced apple on a grilled garlic toast
Topped with roasted cherry tomatoes; garnished with micro basil
Pork belly braised in molasses and served on a Johnny cake; finished with clipped chives
Sample cocktail stations · Choose 3
Choose 3 · all can be served on a Bibb lettuce wrap for a GF option
Choose 3
Choose 3
A full list by protein — beef, poultry, seafood, pork and vegetarian.
Filet mignon; cremini mushroom duxelles; wrapped in puff pastry; served with a cream horseradish dipping sauce; garnished with chopped chives
Drizzled with balsamic; a squeeze of lemon; garnished with Parmesan shavings
House made meatloaf balls; painted with traditional sauce; served with knotted bamboo skewers
Braised and pulled short ribs folded in a taro root crisp; topped with a sriracha aioli; cilantro garnish
With toasted sesame seeds; drizzled with a Thai peanut sauce
Sliced rib eye; soft caramelized leeks and au jus; folded into a puff pastry
Traditional Korean seasoned beef on cucumber coins; topped with mild kimchi; roasted peanuts; toasted sesame seeds; shredded carrots; cilantro and scallions
Confit of duck; served in won ton tacos; hoisin crème fraiche; scallions
“Yakitori” translates to “grilled bird”; a popular Japanese street food; chicken is skewered on bamboo and cooked over charcoal for a smokey flavor and crunchy texture
Slow cooked in its own juices; duck served on house made wild rice pancakes; drizzled with hoisin; garnished with chopped scallions
Mild green chilies and three cheese; melted in half moons of flour tortillas and served with house made guacamole and salsa fresca
Lemon pepper chicken salad topped with a radish and micro greens and served “up” in a cone
Traditional chicken egg rolls; served “open faced” in won ton cups; drizzled with Asian dressing
Petite breaded chicken bites filled with Swiss cheese and French ham
Day boat scallops wrapped with salty pancetta and served with crisp water chestnuts
Mixed seafood; breadcrumbs; topped with lime ginger aioli
Served with apricot-horseradish marmalade
Grade A ahi tuna; on a won ton triangle; crème fraiche; avocado and wasabi mousse
Skewered Australian style shrimp with fresh herbs; shallots; butter and lemon
White fish ceviche served on a house made corn tortilla chip; topped with salsa fresca and guacamole
Cold smoked salmon on blini rounds; topped with crème fraiche; fried capers and chopped purple onion
Crumbled sausage; herbs; breadcrumbs; Parmesan cheese; in a roasted mushroom cap; garnished with parsley
Traditional Puerto Rican street food; cubes of pork marinated in Puerto Rican spices; grilled over open flame and garnished with fresh lime wedges
Baked with cheese and re-stuffed; topped with artisan bacon bits; sour cream and chives
Slices of artisan sweet Italian sausage smothered in boursin; wrapped in puff pastry and baked with “everything” sprinkles; served with a honey mustard dipping sauce
Thin apple slices with a layer of Manchego cheese; wrapped in Italian prosciutto and then broiled
Slices of herb rubbed pork loin with cranberry chutney and blue cheese; served on crostini and topped with marjoram sprig
Bourbon; star anise; soy and honey brined pork belly cubes; served on knotted bamboo skewers
Herb and garlic sauteed mushrooms served on crispy polenta tiles; garnished with fresh thyme sprigs
Saffron rice balls stuffed with Fontina; rolled in panko and fried; served with dots of marinara sauce and shaved Parmesan
Crispy house made gaufrettes topped with seasonal ratatouille
Served in paper cones with choice of garlic aioli and house made ketchup
Julienned Asian vegetables; Asian herbs; marinated tofu; wrapped in rice paper; cut diagonally and served with plum sauce
Japanese style eggplant rounds with mozzarella and marinara; sprinkled with breadcrumbs and fried
A Greek classic; phyllo triangles stuffed with feta and sauteed spinach
A plated dinner served to the table, first course through dessert.
Brined pork belly served on a bed of creamed corn and crispy frisee lettuce
Delicate “lamb’s lettuce”; Bosc pear slices; Dijon vinaigrette; Parmesan shavings
Herb crusted swordfish; bright chermoula sauce; crispy heirloom potato wedges; sauteed broccolini and baby carrots
Chicken breast and wing; seared and dressed with freshly clipped herbs; au jus; lemon risotto and roasted seasonal vegetables
Coriander marinated beef tenderloin; warm sweet peppers and onion and creamy polenta
Zucchini noodles; cashew cream sauce
Italian cooked cream; sculpted and topped with a seasonal coulis; mint garnish
Choose a salad, two proteins, one vegetarian item and two sides. An artisan bread basket with whipped sweet butter is served at each table.
Choose one — some choices will be affected by seasonality
Tender greens; sun dried cranberries; crumbled feta cheese and citrus spiced pecan slices; tossed with a bright vinaigrette
Chopped Romaine tossed with Caesar dressing; rustic herb croutons and shavings of Parmesan
Slow roasted colorful beet slices; shaved fennel; arugula; chevre and sherry vinaigrette
Sliced and layered with cucumber; torn basil; buffalo mozzarella; drizzled with pesto; garnished with a crispy garlic-crouton spear
Sui choy cabbage; bean sprouts; scallions; cilantro; toasted crushed almonds; mandarin segments; won ton crisps; tossed with a soy-ginger dressing
Choice of two proteins
Natural chicken breast stuffed with fresh wilted spinach; sauteed onions; chopped sundried tomatoes; creamy Camembert cheese; finished with a tangy seeded mustard cream sauce
Natural chicken breast layered with fresh sage leaves and then wrapped in prosciutto; drizzled with a sweated shallot, white wine and butter sauce
Roasted natural chicken breast wrapped in artisan bacon; smothered in tangy barbecue sauce and topped with melted cheese
Medium rare prime rib carved to order with warm au jus and house made cream horseradish sauce
Marinated in fresh herbs and extra virgin olive oil and garnished with coarse sea salt
Drizzled with a house made pinot noir demi and sun-dried cherry demi glaze
Drizzled with a shallot butter
Marinated with grated ginger and salty miso
Pan seared with an Asian Thai chili sauce
Choose one
Stacks of polenta rounds; grilled seasonal vegetables; wilted spinach and fontina cheese; with a mushroom-tomato ragout
Traditional Italian risotto formed into cakes with roasted butternut squash; drizzled with pesto and shaved Parmesan; served with roasted seasonal vegetables
Sautéed cous cous with roasted chickpeas; garnet yams; roasted red peppers; cashews and olive oil
Choose 2
Seasonal vegetables oven roasted with garlic and olive oil; topped with coarse sea salt
Mix of green and yellow French wax beans; sauteed with extra virgin olive oil and lemon zest
Quartered Brussels sprouts roasted with olive oil and caramelized purple onions
A classic French dish; thinly sliced russet potatoes; doused with butter and baked
Savory bread pudding tossed with mushrooms; leeks; tarragon and cream
Hearty wild rice; dried cranberries; pistachios; celery; onions and apple
Rich flourless chocolate torte; tart raspberry coulis; dollop of house made vanilla whipped cream
Sweet Italian crème; crispy torched sugar crust; served in individual ramekins; garnished with a mint sprig
House made rosemary biscuits; topped with macerated seasonal fruit and vanilla bean gelato
Nothing here is fixed. Tell us what you have in mind and we’ll design a menu around it.
schedule a tastingReady to design your menu?
tell us about your event