MENUS

Written By Muhsin Sugich

Italian Themed party on the Santa Barbara Riviera with the freshest vine ripe tomatoes, tinned anchovies, fresh olive oil atop whipped ricotta toast.

Every menu tells a story—crafted with peak-season produce from Santa Barbara’s farms, sustainable proteins, and bold global flavors. See what’s possible for your next event.

  • Cold Hors d’Oeuvres

    Vegetarian Stone fruit bruschetta | Basil, aged balsamic, crostini (VN)

    Ricotta Crostini | Fig, candied Sicilian pistachio, vincotto

    Caprese Skewer | Bocconcini mozzarella, basil, heirloom cherry tomato (GF)

    Ratatouille | Smoked tomato vinaigrette, sesame cone, fried caper (VN)

    Rosemary Feta Skewer | Watermelon, olive, mint (GF)

    Meat Filet Mignon Crostini | Onion jam, horseradish aioli

    Duck Prosciutto | Medjool date, goat cheese, pistachio (GF)

    Black Mission Fig | Ricotta, crisp prosciutto, candied Sicilian pistachio, vincotto (GF)

    Deviled Eggs | Smoked bacon, maple glaze (GF)

    Prosciutto Wrapped Peach | Perlini mozzarella, basil, peach balsamic (GF)

    Seafood

    Halibut Crudo | Citrus Vinaigrette, jalapeno, pomegranate, radish (GF)

    Ahi Tartar | Caper, lemon, golden raisin, piquillo pepper vinaigrette, sesame cone

    Caviar Puff | Creme fraiche, lemon zest, chive

    Smoked Salmon | Everything cream cheese, bagel crisp, caper

    Ceviche Cup | Citrus cured halibut, avocado puree, tortilla plank (GF)

    Hot Hors d’Oeuvres

    Vegetarian Tomato Soup Shooter | Mini olive-fontina grill cheese

    Mini Brie En Croute | Cherry preserves, croissant dough

    Fried Goat Cheese | Apricot puree, Marcona almond (GF)

    Spanakopita | Harissa tzatziki

    Tomato Tart| Puff pastry, heirloom tomato, goat cheese brulee, aged balsamic

    Meat Beef Wellington | Horseradish aioli, herbs

    Lettuce Cups | Fried Chicken, Tamari ponzu, carrot slaw (GF)

    Lamb Meatball | Date compote, harissa yogurt (GF)

    Chicken Satay | Lemongrass-peanut sauce (GF)

    Duck Confit Quesadilla | Chipotle-avocado crema

    Seafood

    Grilled Shrimp| Chimichurri (GF)

    Crab Cake| Lemon aioli (GF)

    Lobster Roll | New England style, mini roll, drawn butter

    Bacon Wrapped Scallop | Peppercorn maple syrup (GF)

    Potato Latkes | Smoked salmon, caper creme fraiche (GF)


  • Mezze Display

    Flat bread & Pita | Hummus | Baba Ganoush | Harissa tzatziki | Olive tapenade | Feta Marinated artichokes | Pickled goodies

    Vegetable Crudité Forage Board

    Toy-box tomato | Radish | Heirloom baby carrot | Cucumber | Little gem lettuce | seasonal vegetables

    Buttermilk dressing | Sweet onion dip | Pesto tzatziki

    Cheese & Charcuterie

    French brie, Gouda, goat, and blue cheese | Assorted cured meats & salami’s | Mustards Olives | Dried & fresh fruits | Nuts | Cornichon | Crunchies & baguette

    Warm Pretzel Bar

    Bavarian soft | Pretzel bites | Pretzel bread stick | Crisps

    (choice of three) Pimento cheese | Spiced mustard | Honey mustard | Purple mustard-grape jam aioli | Chili-honey butter | Herbed cream cheese

    Peach & Burrata

    Reiger peaches | Honey drizzled burrata | Salted walnuts | Local honey | Seasonal fruits | Spreads | Grilled bread

    Bruschetta Station

    (choice of three) Tomato | Stone fruit | Artichoke | Olive | Pearl mozzarella | Avocado-Piquillo pepper

    Assorted crostini, gluten free option provided

    Chips & Salsa Bar

    (choice of three) Salsa Verde | Quemada | Sweet corn pico de gallo | Salsa roja | Salsa macha | Habanero cremosa | Pico de gallo 

    (choice of three) Traditional | Roasted poblano | Charred pineapple | Greek style | Spicy “guac”


  • Taco Bar

    Carne asada | Achiote chicken thigh | Carnitas | Plant based “taco beef” | Salsa verde & roja | Guacamole | Cilantro-onion | Pico de gallo | Shredded lettuce | Tortillas Corn & flour

    Santa Maria BBQ

    Grilled Tri-tip |Pinquito beans | Pico de gallo | Horseradish cream | Zesty BBQ sauce  Garlic bread

    Seafood Station

    (choice of three, or five) Fresh shucked oysters | Poached shrimp | Snow crab claws | Scallop crudo on the half shell | clams | Chilled steamed mussels | Cambridge house smoked salmon

    Cocktail sauce, tartar sauce, mignonette, chili yuzu dressing, jalapeno citrus vinaigrette

    Poke Bar

    (choice of three) Ahi poke | Salmon poke | Hamachi poke | Shrimp Poke | Tofu | Seared beef

    Wakame seaweed, radish carrot, cucumber, scallion, Tsukemono pickles, cherry tomato, pickle ginger, edamame, jalapeno, crispy onion

    Yuzu dressing | Japanese dressing | Spicy sesame dressing | Steamed rice

    Slider Station

    Beef | Pulled pork | “Beyond” Blend | Crab cake | BBQ sauce | Ketchup | Mustard| Aioli | Pickle | Crispy Onion | Fries

    Forage Salad Station

    Lettuces | Mixed greens | Goat cheese | Blue cheese | Meats | Avocado | Tomato | Cucumber | Pepitas |

    Pizza Station

    Sausage | Pepperoni | Cheese  | Soppressata Olive | Mushroom-truffle | Margarita 

    (GF available with advanced request)

    Noodle Bar

    Chicken Pad Thai | Soba noodle & tofu | Chicken chow mein | Sauteed ramen & vegetable medley | Rice noodle & sesame shrimp (cold)

    Pasta Bar

    Penne | Farfalle | Tortellini | Spaghetti | Rigatoni | Gluten free penne | Pomodoro | Pesto | Alfredo | Diavolo | Ragu bolognese | Italian sweet sausage & tomato | Puttanesca | Chicken alfredo | Garlic bread

    Carving Stations (chef attendant)

    Prime Rib, Jus, horseradish cream | Brisket, dry rub, BBQ sauce | Filet Mignon, au poivre sauce| Roasted NY Strip, chimichurri | Roasted Pork Loin, Dijon mustard peach glaze | Lamb Rack, minted chutney | Citrus Brined Turkey Breast, gravy | Salmon Filet | Citrus crust, dill tartar | Seared Tuna, Za'atar, raisin remoulade, piquillo pepper vinaigrette | Vegetable Phyllo Roulade, chipotle Aioli

  • A Chocolate Problem

    Assorted truffles | Chocolate strawberries | Dubai bites | Chocolate cream puffs | Mousse & berry tart

    The Sugar Road/Voyage

    Assorted Baklava | caramel filled churro & whipped cream cup | Creme brulee | Tiramisu

    Gelato Station

    Vanilla | Chocolate | Strawberry | Sprinkles | Peanuts | Cherries | Toasted coconut | Crushed pretzel | Strawberry | Banana | Oreos | Coco nib | Reeses pieces | Caramel sauce | Chocolate sauce | Berry sauce

  • Seasons Best Fruit

    Berry Bowl| Toasted coconut, mint

    Assorted Pastries & Breakfast Breads Fresh fruit preserves | whipped butter 

    Bagels Station| Everything & Plain bagel, Cambridege house smoked salmon, tomato, purple onion, capers, cucumber, hard-boiled egg, dill

    The Classic| Scrambled cage free eggs, breakfast potato, bacon, biscuits & butter

    Nona’s Breakfast| Eggs in Purgatory, grilled ciabatta | rosemary breakfast potato | Sliced Italian sausage & peppers | Herbed ricotta

    The Root Breakfast| Seasons quiche | Za’atar roasted potatoes | Lamb Marguez sausage | Heirloom tomato, mint, feta | Harissa yogurt sauce

    Brunch

    Coffee, decaf & OJ

    Sliced seasonal fruit | Granola & Greek yogurt, berries, honey                           

    Parfaits Creations| Berries, chia seed, cocoa nib, pineapple, kiwi, toasted coconut banana, goji berry, honey, mint, peaches n cream, caramel apple 

    Pastries| muffins, baguette, butter, preserves 

    Meats| Apple Wood Smoked bacon, Turkey sausage, Chicken-apple sausage

    Sides

    Roasted Beet Salad | Arugula, strawberry, goat cheese, almond, balsamic vinaigrette

    Asparagus | lemon, parmesan, sieved egg, tarragon dressing

    Garbanzo Bean Fricassee| tomato, cucumber, mint, feta, lemon dressing

    Mole Mushroom | Pepitas, queso fresco, pickled onion, cilantro

    Artisanal Cheese & Charcuterie Platter| Dried & fresh fruits, nuts, pickles, mustard, honey, olives, breads, crostini 

    Smoked Salmon | Bagels, cream cheese, accoutrements

    Afternoon Tea
    Finger Sandwiches| Tarragon chicken, Egg & Caviar, Cucumber & Herbed cream cheese, Rosemary ham, apple & brie

    Scones| blueberry ginger; cranberry- orange; maple-butter pecan

    Sweet Bites| chocolate tarts, berry tarts, brownie bites, mini cupcakes, spicy chocolate truffles, lemon thyme bars, lemon lavender shortbread

  • Break Stations

    Mediterranean Mosaic

    Harissa hummus, whole wheat pita, grilled veggies | Greek yogurt, honey, pistachios, pomegranate seeds, fennel pollen | Olive-tomato feta skewer | Salted tahini chocolate chip cookie | Melon-rose mint water 

    Revitalization Station

    Chickpea & cucumber salad, lemon vinaigrette, pepitas | Crudite cup, green goddess | Berry chia pudding | Lemon thyme bar | Green pressed juice

    “Avocado Festival”

    Avo toast, pepita, tomato, radish, Za’atar | Guacamole & chips | Quinoa, tomato, mint salad | Avocado chocolate truffles | Strawberry-lime spritzer

    Popcorn Bar

    Double butter, Truffle parmesan, herbs

    “Milk N Cookies” Bar (V)

    Vanilla sugar | Vegan brownie cookie

    chocolate chip |Vegan Horchata |      Oatmeal raisin |  Vegan salted chocolate chip        White chocolate macadamia| Horchata         Organic regular milk | Chocolate almond milk | Salted caramel oat milk

    Candy Jar Break (V)

    M&M’s | M&M’s Peanut | Skittles 

    Jelly Beans |gummy bears | Red Vines 

    Reese’s Peanut Butter Cups | Sour patch

    Ice Cream Break

    Ice Cream Sandwiches:

    Chocolate chip cookie, vanilla | Chocolate brownie cookie, chocolate  | Horchata cookie, vanilla | Sea salted chocolate chip cookie, strawberry  

    Gelato Cups:

    Chocolate | Vanilla bean  | Strawberry  | Lemon sorbet

  • These are sample menus. Seasonal & customized menus available.

    Appetizer

    Grape & Olives Bruschetta| basil, burrata,

    First Course

    Ricotta & Tomato Tart| fresh herb salad 

    Main

    Salmon Pistou| Tender salmon, French pesto. Roasted heirloom carrots with thyme and shallot, haricot vert beans

    Dessert

    Lemon Olive Oil Cake| honey ricotta, lemon-sugar raspberries, Happy Canyons finishing oil

    ~~~~

    Appetizer

    Spring Pea Shooters| Sweet pea soup, crispy prosciutto, fresh peas

    First Course

    Snap Pea & Prosciutto Salad| shaved pecorino, mint, red onion, arugula

    Main

    Pistachio & Herb Crusted Lamb| Celeriac root puree, broccolini, rosemary honey carrots, pomegranate balsamic au jus

    Dessert

    Fresh Cherry Tart| Mascarpone cream, pistachio crumb, Chantilly cream

    ~~~~

    Appetizer

    Apple & Honey Crostini| Humbolt fog, cinnamon spiced honey

    First Course

    Perfect Pear| arugula, gorgonzola, walnut, honey mustard vinaigrette

    Main

    Chicken Roulade| Rosemary & chevre- butternut squash, haricot vert, Marcona almonds crumb

    Dessert

    French Apple Galette | vanilla bean gelato, buttermilk caramel sauce

    ~~~~

    Appetizer

    Truffle Butter Filet Bites

    First Course

    Arugula & Tomato Salad| Heirloom tomato, Persian cucumber, toasted pepitas, gorgonzola, herbs, vinaigrette

    Main

    Alaskan Halibut| Harissa roasted sweet potatoes, roasted shallots, peppers & artichoke hearts, creamer potatoes

    Dessert

    Crème Brulé| fresh berries, edible flowers

  • Chef Prepared Holiday meals with love & attention

    Feeds 6-8 People

    Protein choice

    Citrus Brined Turkey (11 pound average boneless, light & dark meat roast) | Cranberry sauce, gravy $500

    Rosemary Crusted Prime Rib (10 pound average) | Mushroom beef gravy, horseradish cream $600

    Includes | 5 sides, 8 Fresh baked parker house rolls French butter, 1 pie, sauces included with each protein

    Sides: Choice of five

    Fall Salad | Wild ArugulaTangerine, kumquot, pepitas, dried cranberry, lemon vinaigrette

    Little Gem Caesar | Parmesan, croutons, pickled cherry tomato, signature caesar dressing

    Mashed Potato | Garlic & Boursin Cheese

    Sourdough & Croissant dressing “stuffing”| Butternut squash, cranberry, chestnuts, sage

    Mac N Cheese | Pennette pasta, four cheese sauce, crisp pancetta

    Lobster Mac N Cheese | Pennette pasta, cheese sauce, crisp pancetta +$50

    Green Bean & Gnocchi Casserole | Wild mushroom herb cream, crispy fried fava bean & onion

    Roasted Brussel Sprouts | Pomegranate molasses glaze

    Brussel Sprouts “au gratin” | Roasted garlic bachamel, parmesan-parsley crumb

    Sumac Honey Glazed Carrot | Za’atar

    Green Bean al Fresca | Preserved lemon pesto, pomegranate, herbs

    Dessert: Choice of one

    Caramel Apple Pie | Lemon-rosewater Chantilly cream

    Spiced Pumpkin Pie | Cinnamon whipped cream

    ~

    Turkey Roast boneless, cooked, ready to be reheated comes in a pan with broth, client transfers into their dish, and slices at table.

    Prime rib, par roasted ready to finish, with instructions.

    All sides come in foil pans ready to reheat with instructions & serve in clients own dishes.

    Thermometers provided, foil sheets to cover sides provided

    Pick up will be on 25th & 26th between 9am-12pm, drop off $50 charge.


  • Visit our sister company www.aspynstable.com for private chef services on parties under 25 people

  • We prepare over 200 fresh meals each week for individuals, families and corporate accounts, delivering fresh, chef prepared meals for everyday lunch & dinner needs.

    Going on a beach picnic but don’t want to do the work? We got you covered.

    Wine tour charcuterie plates. Sure no problem.

    Family tired of cooking? Yes, Root Kitchen Catering has a solution. Heat and serve family meals available. Inquire for more details.

Muhsin Sugich
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Inspired Catering for Every Occasion.