Regular Menu · Los Angeles
Catering in Los Angeles, CA
A full chef-led menu — passed appetizers, dressed salads, pan-finished pastas, plated entrées, championship pizzas, and a dessert course — cooked in front of your guests by Chef Marcus Roberto's uniformed brigade.
Los Angeles events rarely look alike. A Malibu terrace at sunset, a Culver City stage lot on a wrap night, a Hancock Park garden for a hundred and twenty guests — each one gets a menu built around the room rather than a fixed package sheet. Choose from every selection below and we will shape it into a service order with timed courses, staffing, and equipment matched to your venue's access and flame rules. Two-time world pizza champion Chef Marcus Roberto runs the pass himself on booked dates, which is the reason a menu this long still leaves the oven at the right moment.
The Complete Menu
55 selections across 6 courses. Mix and match into a menu that fits your room, your timeline, and your guest count.
Appetizers
Passed on trays by uniformed staff while the ovens come to temperature.
Caprese Arancini
Crisp risotto spheres with molten cheese and a pomodoro dip.
Caprese Skewers
Cherry tomato, fresh mozzarella, basil, aged balsamic.
Bruschetta
Grilled sourdough, marinated tomato, torn basil, olive oil.
Smoked Salmon Blinis
Mini blinis with cream cheese, dill, and lemon zest.
Stuffed Mushrooms
Caps filled with Parmesan, herbs, and toasted breadcrumb.
Contains gluten
Beef Meatballs
Slow-simmered in house tomato sauce, finished with Parmesan.
Contains gluten
Shrimp Cocktail
Chilled poached shrimp served in glass with classic cocktail sauce.
Mini Tuna Tartare
Avocado, soy, ginger, and a crisp wonton base.
Salads
Dressed on site so nothing arrives wilted after a drive across town.
Israeli Salad
Diced tomato, cucumber, red onion, parsley, lemon vinaigrette.
Caprese Salad
Heirloom tomato, fresh mozzarella, basil, balsamic glaze.
Italian Chopped
Salami, mozzarella, garbanzo, pepperoncini, cherry tomato, Italian vinaigrette.
Arugula Dolce
Arugula, roasted beet, avocado, honey goat cheese, cranberry, walnut.
Greek Salad
Spring mix, cucumber, feta, Kalamata olive, pepperoncini, Greek dressing.
Chinese Chicken Style
Romaine, crisp wonton, mandarin, sesame-ginger dressing.
Caesar
Romaine hearts, house croutons, Parmesan, classic Caesar dressing.
Sides & Entrées
Plated courses for seated dinners and black-tie receptions.
Filet Mignon, Demi-Glace
Sliced filet finished with a reduced demi-glace.
Roasted Salmon, Gremolata
Salmon fillet with lemon, garlic, and parsley gremolata.
Chicken Piccata
Breast in a lemon-caper pan sauce.
Contains gluten
Roasted Vegetables
Portobello, sweet potato, zucchini, and asparagus from the deck oven.
Sea-Salt Fries
Hand-cut potatoes, fried crisp, finished with flake salt.
Pastas
Finished in the pan on site and passed while still steaming.
Spinach Lasagna
Fresh sheets, béchamel, ricotta, spinach, mozzarella, Parmesan.
Bolognese Lasagna
Beef Bolognese layered with béchamel, mozzarella, and Parmesan.
Eggplant Parmigiana
Roasted eggplant, pomodoro, basil, Parmesan.
Truffle Alfredo
Rigatoni in truffled Alfredo, finished with parsley.
Classic Bolognese
Fusilli with slow-cooked house beef Bolognese.
Puttanesca
Penne, pomodoro, caper, olive, anchovy.
Pesto
Penne with house basil pesto and cherry tomato.
Contains nuts
Arrabbiata
Fusilli, cherry tomato, basil, chili-spiked arrabbiata.
Pink Sauce
Fusilli in a house tomato-cream sauce.
Pomodoro
Fusilli, pomodoro, cherry tomato, fresh basil.
Butter Pasta
Elbows with sweet butter and Parmesan — the kids' table favorite.
Savory Pizzas
The championship program: 48-hour dough, live-fire deck, sliced and passed in under 90 seconds.
Margherita
Tomato, fresh mozzarella, basil torn on after the bake.
Napolitana
Tomato, fresh tomato, fried garlic, basil, Parmesan, mozzarella.
Four Cheeses
Tomato, Parmesan, blue cheese, cream cheese, mozzarella, oregano.
Cheese
Tomato sauce and mozzarella, done properly.
Mushroom & Truffle
White sauce, mushrooms, Parmesan, mozzarella, Italian truffle oil.
New York
Ricotta base, spinach, Parmesan, mozzarella.
Veggie
Tomato, mozzarella, mushroom, artichoke heart, tomato, basil.
Pepperoni
Italian tomato sauce, mozzarella, cupped pepperoni.
Meat Lovers
Tomato, bacon, sausage, pepperoni, mozzarella.
Calabresa
Tomato, spiced Portuguese sausage, onion, olive, mozzarella.
Portuguesa
Tomato, mozzarella, ham, egg, onion, black olive.
BBQ Chicken
BBQ sauce, chicken, smoked Gouda, red onion, mozzarella.
Buffalo Chicken
Buffalo sauce, chicken, blue cheese, mozzarella, ranch drizzle.
Chicken & Catupiry
Tomato, chicken, corn, Brazilian cream cheese, mozzarella, oregano.
Catupa
Tomato, Brazilian cream cheese, mozzarella, oregano.
Desserts & Cakes
A sweet pass out of the same oven, or a cake table styled to your event.
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.
Chocolate Cake
Chocolate layers with brigadeiro filling and sprinkles.
Red Velvet Cake
Red velvet with white brigadeiro cream-cheese filling.
Vanilla Cake
Vanilla layers, dulce de leche filling, whipped cream.
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.
Built Around Your Celebration
We cater weddings and receptions, studio wrap parties, corporate lunches and holiday dinners, milestone birthdays, engagement parties, bridal and baby showers, graduations, and estate entertaining across Los Angeles County. Tell us the date, the address, and roughly how many people are coming, and we will come back with a per-guest number and a menu you can actually picture — no tiered package puzzle to solve first.
Get Your Menu Priced
Send the date and guest count, or call 424-234-2606 and we will build the menu on the phone.
Regular Menu Questions
How many selections does a typical Los Angeles event order?
A cocktail reception usually runs two appetizers, one salad, four pizzas, and one dessert. A seated dinner adds a pasta and an entrée and drops a pizza. We would rather run six items beautifully than twelve items at half attention, and we will say so during planning.
Is everything cooked at our venue?
Dough, sauces, and prep happen in our commissary; cooking and finishing happen in front of your guests. Pizzas come off the deck oven, pastas finish in the pan, entrées are plated at the station. Nothing sits in a chafing dish waiting for a speech to end.
Can you handle a Beverly Hills estate and a Downtown loft with the same menu?
Yes, with different logistics. Estates give us a driveway and a lawn pad. Downtown lofts mean a dock window, a freight elevator, and often an open-flame restriction on the terrace, which changes which oven we bring. The menu itself does not have to change.
What about vegetarian, gluten-free, and vegan guests?
Roughly a third of this menu is already vegetarian. Gluten-free crusts and dairy-free builds are prepared with separate tools and a dedicated staging area, and we tell you honestly that a single mobile kitchen cannot be called allergen-free.
When do we finalize the menu?
About a week before the event. Dough is a 48-hour program and specialty items get sourced ahead, so guest-count changes are much easier to absorb late than menu changes.
Request Your Free Estimate
Five fields. We reply with a per-guest number, usually the same business day.
Keep Planning
Kosher Catering Menu
Supervised dairy and pareve menus with dedicated equipment.
Cost & Pricing Guide
What Los Angeles events actually cost per guest, and what moves the number.
Packages & Service Formats
How courses, timing, and staffing are structured on event day.
Gluten-Free & Vegan
How we handle dietary needs and cross-contact honestly.