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HOLLYWOOD C​ATERING 

A FULL EVENT & PRODUCTION COMPANY

Plated First Course

Plated First Course


The following items are a sampling of first courses that Hollywood Catering Company can provide.


Antipasto Strudel

layers of flaky pastry filled with grilled Mediterranean vegetables, artichoke hearts, imported black olives, fontina cheese and fresh herbs, baked until golden and served with a roasted yellow pepper sauce


Artisanal Baby Lettuces

local farm fresh micro greens in a cucumber vase with Red Hawk Point Reyes triple cream cheese, roasted tomato vinaigrette and toasted date nut bread


Heart-Shaped Beet and Goat Cheese Gateau

thin heart-shaped slices of roasted beets layered with Bûcheron goat cheese, with endive, navel orange segments and fresh Black Mission figs with a burnt orange vinaigrette


Compressed Watermelon Salad

steakhouse cut New York strip on compressed watermelon with pickled red onion and crumbled Maytag blue cheese


Organic Chioggia Beet Salad

Humboldt Fog goat cheese, arugula, black tahini, and Ruby Red grapefruit with champagne vinaigrette and olive bread toasts


Sweetheart Salad

frisee and bibb lettuce tossed with rose petals and edible nasturtiums, drizzled with a rose-scented champagne vinaigrette


Maine Lobster and Mango Martini

medallions of Maine lobster on a tropical jicama-mango salad tossed in orange honey blossom and lemongrass vinaigrette, presented in a martini glass with Belgian endive and miso-sesame pletzel


Maryland Crab and Corn Tower

Maryland crab and corn tower with mache, frisee and micro basil salad, Madeira-tomato vinaigrette


Seafood Agnolotti

crescent-shaped pasta filled with three cheeses and tossed with lobster, shrimp and scallops in a delicate roasted garlic cream sauce with a chiffonade of basil


Glazed Diver Sea Scallops with Chorizo and Rock Shrimp Risotto

clementine glazed sea scallops served over creamy risotto with chorizo and rock shrimp, finished with poblano and piquillo pepper emulsion


Lobster Pumpkin Bisque En Croute

Maine lobster blended with pumpkin in a creamy broth topped with puff pastry


Metzer Farm Magret Duck Prosciutto

proscuitto style duck breast and sweet cantaloupe on micro greens with sun-dried blueberry vinaigrette and farmer’s cheese crostini


Beet Ravioli

creamy goat cheese sandwiched between thinly sliced roasted beets presented with orange supreme, micro greens and walnut oil vinaigrette