©2017 Pete Clements Catering, All Rights Reserved to be Indulged.

WEDDINGS

Every wedding we cater is distinctively different, a reflection of the bride and groom’s personal style and chosen venue. From ten course plated dinners to barbeque buffets and taco bars, we will work with you to create a menu that complements your unique setting.

Menu Items

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Slow cooked short rib roll

horse radish crema, micro radish

mini tostada, avocado, siracha and queso fresco

Seared tuna

ground toasted brioche crouton, scallion oil, goat cheese

Organic tomato soup shot

grilled Baguette, Olive Oil, parmesan-gorgonzola custard, golden raisin jam, young arugula

Serrano Jamon Iberica tartine

Bamboo cup of wasabi creamed potato, sesame vinaigrette

Crudo of local yellowtail

Linguica, peppadew pepper, Grilled Baguette

langostine etoufee

Roasted roma tomato tart

whipped mascarpone and goat cheese, purple basil, balsamic syrup

Smoked gouda, caramelized onion and roman artichoke croustade

caramelized tomato-mint jam

6 hour braised bbq pork mini sliders 

One bite brioche bun, cilantro-lime slaw, chipotle sauce

fresh cut truffle fries

Served in bamboo Cones with minced shallot and parsley

Passed Hors D’oeuvres

Truffle sweet pea puree, asparagus, portabella mushroom, shredded vegetable and curried carrot sauce

Crispy vegetable roll

cauliflower-potato gratin, seared asparagus and heirloom carrots, port rosemary glaze, crispy onions  

Block cut NY STEAK

Warm butternut squash, Tuscan kale and quinoa salad, gremolata and smoked tomato confit

Pan roasted sword fish “baseball cut” steak

Friseé, toasted pistachio, French feta, charred onion vinaigrette and saffron-orange emulsion

Roasted local beet tartare salad

crostada Caramelized pears, walnuts and honey balsamic vinaigrette

katafi crusted goat cheese and gorgonzola

Dinner

dried cherry, petite Tuscan kale, almonds, lemon dressing

Quinoa with French feta

stuffed with dried tomato, goat cheese and spinach

Mesquite grilled boneless half chicken

braised organic leeks and gold potato confit, tarragon jus

Slow cooked pork medallions

creamy mashed potato, whipped horse radish chive cream on crispy shallot potato chips

12 hour braised boneless short rib

-Shauna Timmons, Alegria by Design

I have worked with Pete on numerous weddings, intimate elopements and dinner parties. Every event is executed flawlessly. The staff is top notch, professional and overly accommodating. Pete thrives on providing quality food, and his presentation is the best I’ve seen in the industry. I would highly recommend Pete and his team for any event.

We would love to work with you.

Let us know how we can help!

Photo Credit: jasminestar.com