CATERING & EVENTS

SMALL WONDERS

Fresh . sustainable . local

Here at Small Wonders Catering, we rmly believe great food starts with great ingredients. Our menus boast seasonal items made from the freshest seasonal, locally, and sustainably produced ingredients. Our California-Style menus can cater to any pallet- and we can accommodate many special dietary needs including vegan, vegetarian, raw, gluten free, and kosher-style. With customized menus created to meet your unique tastes, your meal will truly be a reection of your style and taste.

111 W. OCEAN BLVD LONG BEACH, CA 90802 562.495.7876

INFORMATION
INFO@SMALLWONDERSCATERING.COM www.smallwonderscatering.com

CATERING

SAMPLE FOOD STATIONS MENU

SAMPLE FAMILY-STYLE DINNER MENU

SAMPLE PLATED DINNER MENU

Passed Appetizers
Tomato Bisque Shooters creamy tomato bisque, corncake rim-rocker Grilled Shrimp Cocktail jumbo shrimp grilled on bamboo skewer with southern spice and sweet remoulade Deviled Quail Eggs with Caviar delicate quail eggs deviled and topped with fresh caviar Brown Sugar Smoked Salmon fresh blini, mache greens, candied walnuts, pomegranate chipotle glaze Duck Cont Canape duck cont, orange zest, homemade marmalade, grilled crostini

Passed Appetizers
Pomme Dauphine Crunchy, panko crusted mashed potato balls with molten cheese Goat Cheese Filled Eggplant Roulades caramelized tomato and balsamic reduction Caramelized Onion and Cheese Tarts caramelized onions, manchego cheese, apricot glaze, lo shell Roasted Apple and Cranberry Hushpuppies roasted apple and cranberry cornbread hushpuppies with cider glaze Crackling Shrimp crackled fried shrimp tossed in a spicy sauce and served on a scallion pancake

Passed Appetizers
Butternut Squash Shooters fried onion laces and creme fraiche Wild Mushroom Bellini fresh bellini with sauteed wild mushrooms, wilted spinach and smoked gouda cheese Mini Crab & Lobster Cakes tasty crab and lobster cakes speared with bacon and drizzled with spicy remoulade Plantain Chicken Crisps espresso-braised chicken served on homemade plantain crisp panella cheese and cilantro Pork Tenderloin Lollipops shaved apple, honey cider reduction

Station I
Market Greens Salad roasted butternut squash, caramelized apples, spicyglazed pecans Roasted Fingerling Potatoes melted raclette cheese, crisped sage Grilled Green Beans shoelace onions, spiced creme

Salad Course Dinner

Mache Greens Salad dried strawberries, goats milk brie, edible owers, cracked rose pepper vinaigrette Jidori Chicken marinated in sumac, garlic and lemon and roasted Slow-Roasted Lamb Shoulder fresh lamb shoulder slowly roasted with garlic studs and salted-herb crust Roasted Rosemary Potatoes thinly sliced, tossed in rosemary and olive oil, roasted to golden brown Melted Leek Risotto creamy risotto with melted leeks, nished with cream and parmesan Grilled Asparagus cracked pepper, olive oil, pomegranate balsamic reduction Crushed Strawberry and Organic Greens Salad market greens, edible owers, goat cheese, candied walnuts, crushed strawberry vinaigrette

Entree
Chicken Roulade with Wild Mushrooms roulade with ricotta cheese and roasted garlic, foraged mushrooms, wild rice, port cream sauce or Rack of Lamb rose-pepper encrusted rack of lamb with g balsamic reduction, hericot verts, spaetzle or Seared Scallops seared giant sea scallops, bisqued crab risotto with crisped pork belly, grilled asparagus or Eggplant Napoleon (Vegetarian Option) layers of roasted eggplant, buffalo mozzarella, basil, tomatoes topped with robust heirloom tomato sauce , mozzarella, fresh pasta

Station II
Shaved Fennel Salad persimon, apple, watercress, chives, orange muscat vinaigrette Sweet Corn Risotto melted leeks, chives, sweet corn, ricotta salata Roasted Yams peeled, sliced, roasted. served with whiskey caramel sauce

Station III
Orange Glazed Signature Salmon fresh wild caught salmon seared skin-on with

Dessert
Assorted Sweets and Candy Buffet bite-sized brownies, cheesecakes, and lemon bars, candy-lled apothecary jars, glitter bonbons, munchkin molten-lava cakes, tiny fruit tarts with chantilly cream

orange glaze

Duck Breast seared duck breast with crispy skin and pomegranate reduction Grilled Flank Steak oak-smoked salt, lavendar butter

Dessert
Petit Fours assorted avors delivered to each table