Kosher catering spread with grazing display, salads, appetizers and desserts at a Los Angeles event

Kosher Catering · Los Angeles

Kosher Catering in Los Angeles, CA

A dairy-style kosher menu — appetizers, salads, pastas, fish, championship pizzas, and desserts — cooked on site under the supervision your simcha requires.

A kosher event is a logistics problem before it is a menu problem. We arrive with sealed certified ingredients, equipment reserved for kosher work, and a schedule built around your supervision and your candle-lighting times. The cooking standard does not drop to accommodate any of it: the same 48-hour dough program and the same course-paced service Chef Marcus Roberto runs at estate receptions in Bel Air and Hancock Park. Every selection below can be quoted as a dairy menu or reworked as pareve for a meat meal.

The Complete Menu

43 selections across 6 courses. Mix and match into a menu that fits your room, your timeline, and your guest count.

Appetizers

Passed on trays as guests arrive, before the first pizza leaves the deck.

  • Caprese Arancini

    Crisp risotto spheres with molten cheese and pomodoro.

  • Caprese Skewers

    Cherry tomato, fresh mozzarella, basil, balsamic glaze.

  • Bruschetta

    Grilled bread, marinated tomato, basil, olive oil.

  • Smoked Salmon Blinis

    Mini blinis with cream cheese, dill, lemon.

  • Stuffed Mushrooms

    Caps filled with cheese, herbs, and breadcrumb.

    Contains gluten

  • Mini Tuna Tartare

    Avocado, soy, ginger, crisp wonton base.

Salads

Tossed and dressed on site, never pre-plated in the van.

  • Israeli Salad

    Diced tomato, cucumber, red onion, parsley, lemon vinaigrette.

  • Caprese Salad

    Tomato, fresh mozzarella, basil, balsamic glaze.

  • La Scala Chopped

    Chopped lettuce, cheese, garbanzo, salami-style strips, Italian vinaigrette.

  • Arugula Dolce

    Arugula, beet, avocado, honey goat cheese, cranberry, walnut.

  • Greek Salad

    Spring mix, cucumber, feta, Kalamata olive, pepperoncini.

  • Chinese Style Salad

    Romaine, crisp wonton, mandarin, sesame-ginger dressing.

  • Caesar

    Romaine, croutons, hard cheese, Caesar dressing.

Sides & Entrées

Dairy-menu mains for seated luncheons and evening receptions.

  • Roasted Salmon, Gremolata

    Salmon fillet with lemon, garlic, and parsley gremolata.

  • Roasted Vegetables

    Portobello, sweet potato, zucchini, asparagus from the deck oven.

  • Sea-Salt Fries

    Hand-cut potatoes fried crisp with flake salt.

  • Herb Focaccia

    Oven-pulled focaccia with olive oil, rosemary, and coarse salt.

Pastas

Finished in the pan at the station and passed immediately.

  • Spinach Lasagna

    Fresh sheets, béchamel, ricotta, spinach, mozzarella.

  • Eggplant Parmigiana

    Roasted eggplant, pomodoro, basil, hard cheese.

  • Truffle Alfredo

    Rigatoni in truffled Alfredo with parsley.

  • Puttanesca

    Penne, pomodoro, caper, olive.

  • Pesto

    Penne, basil pesto, cherry tomato.

    Contains nuts

  • Arrabbiata

    Fusilli, cherry tomato, basil, chili-spiked sauce.

  • Pink Sauce

    Fusilli in house tomato-cream sauce.

  • Butter Pasta

    Elbows with sweet butter — the kids' table standard.

Savory Pizzas

48-hour dough on ovens, peels, and boards kept for kosher service only.

  • Margherita

    Tomato, fresh mozzarella, basil torn on after the bake.

  • Napolitana

    Tomato, fresh tomato, fried garlic, basil, hard cheese, mozzarella.

  • Cheese

    Tomato sauce and mozzarella.

  • Cheese & Olives

    Tomato, mozzarella, mixed olives, oregano.

  • Cheese & Jalapeño

    Tomato, mozzarella, pickled jalapeño.

  • Naples

    Tomato, mozzarella, oregano, olive oil, cracked pepper.

  • Fugazzeta

    Sweet onion, mozzarella, oregano — no tomato.

  • Catupiry

    Tomato, mild cream cheese, mozzarella, oregano.

  • Tuna & Onions

    Tomato, tuna, red onion, mozzarella.

  • New York

    Ricotta base, spinach, hard cheese, mozzarella.

  • Veggie

    Tomato, mozzarella, mushroom, artichoke, tomato, basil.

  • Mushroom & Truffle

    White sauce, mushrooms, mozzarella, truffle oil, oregano.

Desserts

A closing sweet pass out of the same oven.

  • Nutella & Strawberry Pizza

    Dessert dough, Nutella, macerated strawberries.

  • Banana Flambé Pizza

    Banana, cinnamon, sugar, caramelized at the oven mouth.

  • Churros

    Fried to order with cinnamon sugar and dulce de leche.

  • Chocolate Mousse

    Whipped dark chocolate mousse in glass.

  • Banoffee

    Biscuit crust, toffee, banana, whipped cream.

  • Panna Cotta

    Vanilla panna cotta under berry compote.

Selections, ingredients, and seasonal availability shift with the market. Tell us about allergies and dietary needs when you book — cross-contact is possible in a single mobile kitchen, and your final menu is confirmed in writing during the tasting consultation.

How the Kosher Service Runs

  1. 1. Supervision is settled first — who is certifying the event, and whether the meal is dairy or pareve. Nothing else gets planned until that is agreed.
  2. 2. Certified ingredients arrive sealed and are opened on site under supervision.
  3. 3. Equipment is dedicated: the oven, peels, boards, cutters, and trays used for your event are staged separately from any other work.
  4. 4. Timing goes in writing — arrival, first pass, final pass, and breakdown windows set against candle lighting, speeches, and dancing.
  5. 5. Service is plated and passed by uniformed staff rather than left on a buffet, so food is eaten at its peak.

Thoughtful Catering for Jewish Celebrations

Because kosher expectations differ between families, shuls, and venues, we start every booking with a conversation rather than a package sheet: the level of supervision you need, approved ingredients, dairy or pareve, and whatever the venue itself requires. From there the menu is straightforward — and the food is the same standard that put two world pizza championships on the wall.

Hold Your Simcha Date

Tell us the date, the guest count, and whether the meal is dairy or pareve. Call 424-234-2606 and we will confirm availability on the spot.

Kosher Catering Questions

Is the kosher menu dairy or pareve?

The standard kosher menu is a dairy selection — cheese pizzas, pastas, salads, fish, and dairy desserts, with no meat items. When your meal follows a meat course or the host wants a pareve pass, we swap to plant-based cheese and pareve toppings on separate equipment. Tell us which one the event calls for when you request the estimate.

How is supervision handled?

Because requirements vary between families, synagogues, and venues, we work to the standard your event sets. We coordinate with your mashgiach, use certified ingredients opened on site under supervision, and reserve the oven, peels, boards, cutters, and trays for that event. The approved-ingredient list and level of supervision are confirmed in writing before the date is held.

Which Los Angeles areas do you cover for kosher events?

Most kosher bookings land in Pico-Robertson, Beverlywood, Hancock Park, La Brea, and the Beverly Hills and Westside synagogue corridor, plus the Valley from Valley Village through Encino. We also travel to estates in Bel Air and Calabasas for larger celebrations, with travel time priced into the quote rather than added later.

What kinds of kosher events do you cater?

Bar and bat mitzvah luncheons, sheva brachot, engagement parties, brit milah receptions, Chanukah gatherings, and corporate kosher lunches make up most of our kosher calendar. Timing around candle lighting and havdalah shapes the schedule, so arrival, first pass, and breakdown windows go in the contract.

How far ahead should we book?

Two to four weeks is comfortable, and longer through the spring and fall simcha seasons. Supervision scheduling and certified sourcing are the parts that need lead time, not the cooking. If your date is inside a week, call and we will tell you honestly whether it can be staffed and supervised properly.

Request Your Free Estimate

Five fields. We reply with a per-guest number, usually the same business day.

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